Petrus wine

Petrus, the magic, it's still a mystery for me. I've been managing Petrus for 36 years, where I pretend that out of the 80,000 vines, I have seen each of them at least once in my life. I have touched each of them, as if you see a crowd of 80,000 people and you have shaken hands with each person in that crowd. So it's a very personal relationship. And still it remains a mystery. The soil itself is a mystery. We call it blue clay. Merlot plus clay, which has been copied everywhere in the world, is normally a bad formula. All clones of Merlot at Petrus on that very unique kind of clay give that fantastic wine. Which I can recognize because I, as a wine merchant, I purchase the wine of absolutely all the neighbors, and I'm friends with them, which means I taste almost each vat of all the chateaux of Pormolles and you recognize Petrus. I recognize Petrus right away, even in that very young age. It has a depth which is unique. We will be tasting together later today four wines of very high quality and very high interest. One is Trotanois. It's half clay, half gravel, a little more tannic sometimes in Izuta and Petrus, but very different. Trotanois, which means trop ennuyeux, too difficult to cultivate, because it's a fantastic mixture of clay and gravel. Hosanna, it's more on a clay soil, it's lighter, very elegant. Hosanna has 30% Cabernet Franc, and Hosanna, I try to make a wine with a lot of elegance, what I call it a feminine version of Petrus. La Fleur, pure gravelly soil, very dense wine, but different. It has not the depth, because on the gravelly soil you get a different kind of maturation. It's a beautiful wine, very expressive, maybe more aromatic, but what is unique to Petrus is that depth.