Wine Advocate | Rating: 97This wine has a character similar to its cross-street neighbor, Petrus, displaying sweet mulberry and intense black fruit characteristics, with a hint of vanillin and loads of black cherry jam. Full-bodied, extravagantly luscious, with a skyscraper-like mid-palate and phenomenal length of close to 50 seconds, the wine has plenty of tannin, but the voluptuous fruit, power and overall glycerin and intensity tend to conceal much of it. Elegant but compellingly rich and authoritative, the 2010 is a truly magnificent wine for this estate, which has one of the finest terroirs in all of Pomerol. Forget it for 5-7 years and drink it over the following 30-35.Author: Robert Parker
Jancis Robinson | Rating: 17Bright dark crimson. Ripe and gamey, almost animal. Very strong impact and still embryonic but with lovely savour after the impact of the sweet fruit - but overall the tannin and acid of 2010 make this a very distinctive Fleur P‚trus. Nothing hedonistic about this. And not especially persistent.Author: Jancis Robinson
JamesSuckling.com | Rating: 98Fresh and clean with hazelnut, chocolate and berry character. Truffles too. Full body, with silky tannins and a tangy finish. I like the balance and finesse to this young Lafleur Petrus. So refined and beautiful. Better in 2017.Author: James Suckling
International Wine Cellar | Rating: 95Good bright red-ruby. Very fresh, highly scented nose combines cherry, raspberry, flowers, crushed stone, tobacco and underbrush; this could only be Pomerol. Fat, ripe and extremely deep but with uncanny precision and peppery lift to its vibrant flavors of cherry, raspberry, black tea and stony minerality. A Pomerol of great energy and refinement, finishing with firm tannic spine, terrific peppery lift and outstanding mineral reserve. Based on this wine's tightly coiled quality and uncanny depth, I would expect it to merit an even higher score a decade from now, when it will probably also reveal more flesh and sweetness.Author: Stephen TanzerIssue: July/August 2013
Wine Spectator | Rating: 98The most fun in Bordeaux these days is getting a '10 and '09 side by side. This has the fruit to match its older counterpart, though it's a shade darker, with anise, plum, blackberry and black currant notes stitched together, while the charcoal and graphite structure is more evident but just as integrated. Remarkably dense, but without any sense of brooding or unnecessary muscle, this is about as finely tuned as a wine can be. Non-blind La Fleur-Petrus vertical (December 2015). Best from 2020 through 2040. 3,700 cases made.Author: James Molesworth
Self | Rating: 93Author: Horms
White Bordeaux blends are most commonly composed of and , and come in a range of dry and sweet styles. Sémillon contributes body while Sauvignon Blanc adds high acidity, a characteristic that is particularly important in the sweet wines of .
is one of the world’s most prestigious regions for sweet wine production, made possible by Sémillon’s affinity for noble rot. Wines from world-renowned are fermented and matured in new oak for up to three years and can age for decades in bottle. These wines display complex aromas of melon, honey, apricot, citrus peel, mango, and butterscotch and develop added complexity and aromas with age.
The best dry wines from this blend come from producers such as , , and in and . These wines are typically fermented and matured in new oak and display a full-bodied richness with concentrated nutty flavors overlaying the fruit.Due to its freshness and flavor profile, dry white Bordeaux blends pair well with almost any white food, including all types of fish, poultry, veal, and pork. The sweet wines of Bordeaux pair well with foie gras, oysters, blue cheese, spicy food (particularly Asian cuisines), any dish with sweet notes, and of course, dessert.
Collector Data For This Wine
- 711 bottles owned
- 67 collectors
- Average collector rating: 93
(Out of 67 collectors)