Petrus

Petrus is Pomerol distilled to a single idea: Merlot on blue clay. Its 11.5 hectares sit on a buttonhole of dense smectite clay at the plateau's highest point, a soil found nowhere else in the appellation, and the Moueix family — stewards since 1964 and owners today — farm it with obsessive restraint. There is no second wine and no château to speak of, only a modest cellar and a wine of extraordinary depth: velvet-textured, iron-tinged, and capable of outliving virtually everything else in Bordeaux. Pomerol has no classification; Petrus has never needed one.