Petit Verdot is a thick-skinned grape expressing a dense, deep ruby color. Aromas are dark and brooding, with blackberry, black cherry, fig, mocha, dried herbs, and savory truffles. Oak barrels contribute a caramel and toasted marshmallow nuance, along with some baking spices. The entry is juicy, with mouthwatering acidity. A rich midpalate leads to flavors of dark plum, black cherry, mocha, coffee, and dark chocolate. Ripe, pronounced tannins are present from start to finish.
The majority of the fruit for our 2017 Petit Verdot was sourced from our vineyards in the Oakville, Carneros, and Oak Knoll District appellations. Petit Verdot is a late-ripening variety, and these warm regions encourage the development of complex flavors and a rich mouthfeel.
The season began with rain that refilled reservoirs and replenished soils, a welcome relief after an extended drought. Harvest started early at a normal pace in many regions and then progressed rapidly during a heat wave in late August and early September. Cooling temperatures in mid-September slowed the harvest and allowed red grapes to ripen gradually.
The fruit for this wine was harvested at an optimal level of ripeness from September to October. Fermentation took place at a high temperature to ensure that maximum extraction was achieved before the wine was racked to 50 percent new French oak barrels. The wine was aged in barrel for 18 months before bottling.
Deep purple in the glass, this wine is one you must enjoy with food. It is perfumed with violets, mocha, dark chocolate, blackberry, and plum. This big, chewy wine is not for the faint of heart. It is bold, grippy, and deeply colored. The finish grabs you.
The majority of the fruit for our 2016 Petit Verdot was sourced from our vineyards in the Oakville, Carneros, and Oak Knoll District appellations. Petit Verdot is a late-ripening variety, and these warm regions encourage the development of complex flavors and a rich mouthfeel.
The 2016 harvest marks the fifth great vintage in a row. Although it was another drought year and yields tended to be a bit lower, the quality was very high. The year started out hot, then became cold, then turned hot again, and October began one of the heaviest rain seasons this region has seen in many years. The fruit for this wine was harvested at an optimal level of ripeness from September to October. Fermentation took place at a high temperature to ensure that maximum extraction was achieved before the wine was racked to 50 percent new French oak barrels. The wine was aged in barrel for 18 months before bottling.
