2012 Fleur-Petrus

abv 15.0%
  • 95 WA
  • 94 WS
  • 92 IWC
  • Variety
    Red Bordeaux Blend
In stock|Sold out

Out of stock

learn more about producers & collectors

SKU: 52566-2012-750-3A
  • International Wine Cellar | Rating: 93

    Bright red. Highly complex, soil-inflected nose hints at ripe dark plum, dried violet, minerals and mint. Silky and supple, with ripe, tactile black fruit and spicy mocha flavors on the palate. Finishes broad and long, with tannins that are firm but not hard and a whiplash of bright red fruit cocktail.
    Author: Ian D'Agata
    Issue: May/June 2013
  • Wine Advocate | Rating: 95

    Christian Moueix and his winemaking team have done a remarkable job over the last decade to bring La Fleur-Petrus into the league of Pomerol's titans. Now a worthy rival to Trotanoy, Petrus, La Fleur, Le Gay, La Violette and Vieux Chateau Certan, the dense ruby/purple 2012 La Fleur-Petrus has beautiful silky tannins, and stunning rich black cherry and blackcurrant fruit, medium to full-bodied mouthfeel, stunning purity, symmetry and overall character and complexity. This beauty should drink well for another 15-20 years. The final blend is classic - 90% Merlot and 10% Cabernet Franc.
    Author: Robert Parker
  • Wine Spectator | Rating: 94

    One of the successes in this vintage, with alluring bay and tobacco notes already emerging from the core of lush plum, raspberry and red licorice flavors. There's a nice thread of plum pit and charcoal for spine, with alluring earth tones through the finish. Non-blind La Fleur-Petrus vertical (December 2015). Best from 2018 through 2028. 2,833 cases made.
    Author: James Molesworth
  • No collector reviews available
  • Located in the southwest of France, Bordeaux is the single largest fine-wine-producing region in the world, with more than 15,000 growers spread over 57 appellations and more than 700 million bottles produced annually. The region boasts a two-thousand-year winemaking history and some of the wine world's most recognized and highly sought-after names. Red Bordeaux blends comprise eighty percent of production, but dry and sweet whites are also well-known. The region is divided into the Left and Right Banks (of the Dordogne River); Cabernet Sauvignon prevails in the former and Merlot in the latter.

    White Bordeaux blends are most commonly composed of Sémillon and Sauvignon Blanc, 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 Bordeaux.

    Sauternes 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 Château d’Yquem 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 Château Haut-Brion, Château Pape Clément, and Domaine de Chevalier in Pessac-Léognan and Graves. 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

    • 115 bottles owned
    • 15 collectors