Château la Fleur-Pétrus

Identity

Château La Fleur-Pétrus, located in Libourne, is owned by Établissements Jean-Pierre Moueix. The estate is managed by Christian Moueix, assisted by his grandson Édouard. Éric Murisasco serves as technical director, with Jean-Claude Berrouet acting as consultant oenologist.

History and philosophy

The Château La Fleur-Pétrus estate was first mentioned in the early 19th century. Its name derives from parcels historically located in the lieux-dits of “Pétrus” and “La Fleur”. The Constant family owned the property in 1874. In the early 20th century, the Pineau family took over management. In 1950, Jean-Pierre Moueix acquired Château La Fleur-Pétrus, marking the very first vineyard purchase for the family business, established in Libourne in 1937. In 1953, Jean-Pierre Moueix went on to acquire Château Trotanoy.

Château La Fleur-Pétrus has recently restructured its vineyard. The estate has achieved HVE certification.

Appellations

Château La Fleur-Pétrus produces wines under the Pomerol appellation.

Flagship wines

The estate's principal wine is Château La Fleur-Pétrus, a red Pomerol. The wines are distinguished by their structure and density, driven in particular by the influence of the clay soils. The inclusion of Petit Verdot since the 2015 vintage enhances the overall balance of the blends.

Practical information

Address: 7 Rue de Tropchaud, 33500 Pomerol

Telephone: +33557517896

Email: info@jpmoueix.com

Château La Fleur-Pétrus does not offer accommodation, dining, or cellar door and mail-order sales. The estate is not open to visitors.

Find out more

Official estate website

The vineyard (terroir)

The Château La Fleur-Pétrus vineyard spans 18.7 hectares. The soils consist of deep, ancient gravels, both white and clayey. The gravel brings great elegance to the wines, while the clay soils contribute to velvety, dense, and structured profiles. The vineyard’s elevation ranges between 33 and 38 metres.

The grape varieties are predominantly Merlot (91%), complemented by Cabernet Franc (6%) and Petit Verdot (3%). The average age of the vines is around 35 years. Planting density stands at 6,000 vines per hectare.

Viticultural practices include single Guyot pruning, early leaf removal, and green harvesting. Harvesting is carried out entirely by hand.

Vinification and ageing

Vinification involves gentle maceration in temperature-controlled stainless steel vats, accompanied by frequent pump-overs. Pressing is carried out traditionally using a vertical press. Ageing takes place in oak barrels, renewed annually.