A deep and full-bodied wine often known for adding structure to Bordeaux blends, Petit Verdot is not often found as a single varietal bottling. Our 2011 vintage yielded fruit of such exquisite quality that we were able to produce a wine to showcase the rich and robust qualities of this unique varietal.
The majority of the fruit for our 2011 Petit Verdot was sourced from our vineyards in Oakville and Stags Leap District, with a small amount from our Rutherford blocks. Petit Verdot is a late-ripening varietal, and these warm regions encourage the development of complex flavors and a rich mouthfeel.
HARVEST AND WINEMAKING
The mild 2011 vintage allowed for a long hang time, resulting in evenly ripe, complex flavors in the berries. The fruit for this wine was harvested at an optimal level of ripeness late September to late October. Fermentation took place at a high temperature to ensure that maximum extraction was achieved before the wine was racked to 35% new French oak barrels. The wine was aged in barrel for a total of 18 months before bottling.
This deep, ruby-purple wine offers intense, lifted fruit aromas of fresh strawberry preserves, red plum and boysenberry, intertwined with notes of white peppercorn, smoked bacon and dried sage. Ripe and luscious, the palate enters with a rush of fresh, brambly blackberry and strawberry tart that melts into silky spun sugar, sweet vanilla and graham cracker flavors. The meandering finish lingers, backed by sturdy tannins and balanced by bright acidity.
Dark, intense and inviting, this wine would make a lovely accompaniment to a meal rich and flavorsome enough to balance its opulent complexity, such as duck cassoulet or steak frites. Our Petit Verdot would also make a delectable cheese course when paired with Mimolette, a hard, aged cow’s milk cheese.