
Bordeaux, France · Pétrus (Société Civile Pétrus, Moueix family) · 100% Merlot
The world's most famous Merlot from a single clay hill, a perfect 100 point vintage. Velvet power no neighbour can match.
Delivered in ~30 minutes, anywhere in Monaco
Pétrus comes from one small hill in Pomerol whose rare blue clay grows Merlot like nowhere else on earth. The 2016 earned a perfect 100 points from Robert Parker's Wine Advocate, offering dark plum, black cherry, violets and a texture often compared to liquid cashmere. It is powerful yet gentle, the kind of wine that makes the room go quiet.
The sommelier’s note
«This is a young giant: open it two hours ahead and pour it into a decanter, it will thank you. Serve it just below room temperature, around 17 degrees, in large glasses. Keep the food simple and excellent; the wine is the event.»
From the first pour to the last glass — follow it through the evening.
On arrival
Stand the bottle upright for a few minutes after the journey, then open it and pour it gently into a decanter. It has been asleep for years; give it air to wake up.
60 min · First hour
Pour a small taste. It may still feel tight, like a room just unlocked. Notice the dark plum and violet starting to appear; this is the wine stretching.
120 min · Two hours in
Now serve properly, around 17 degrees. The texture turns to velvet and the perfume fills the glass: cherry, chocolate, a hint of truffle. This is the moment for the main course.
180 min · The last glass
Save a final glass for after the meal, no food at all. Fully open, the wine shows its quietest, most earthy side, and the finish lasts long after the sip. That is the memory you will keep.
Black cherry
Plum
Violet
TruffleOur sommelier’s pairings — and the dishes from our restaurants that bring them to life, delivered with your wine.

«A simply roasted rib of beef is the classic partner: the juices meet the wine's dark fruit halfway.»

«Roast lamb's gentle sweetness echoes the ripe plum in the glass without fighting it.»

«Duck or guinea fowl with a dark sauce is silky enough to let the wine stay the star.»

«Aged Comté or Gruyère melts into the wine's soft tannins for a warm, nutty finish to the meal.»
«Rich red meat gives the wine's velvet tannins something to hold, and both taste better for it.»
«A tender veal chop offers a quiet, buttery stage on which this wine performs beautifully.»
«Venison or wild duck brings an earthy depth that pulls out the wine's truffle side.»
Add dishes from our restaurants — they arrive with your wine, in one delivery.


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