After reading so many tasting notes that practically deify Ch. Petrus, I am very curious as to why it is not a classified growth. I know that Pomerol wasn't included in the Bordeaux Classification of 1855, but Petrus seems to qualify for such classification in several ways. In fact, I commonly see the phrase "the quality equivalent of a first growth" attached to most evaluations. If this statement is true, then why not just make it a first growth? Can anyone offer any insight?
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