We bring you this fascinating heavy red from our vineyard near Sacramento in order to expose you to yet another venerable, increasingly popular wine grape. Petit Verdot has a somewhat mysterious history, but we can say it was first used commonly in Bordeaux as a tannin/color booster to blends from that region.
Imagine as you smell this that you are eating a fruit and a peppered steak served on a plate of banana leaves. It has a pepper and bubble gum nose with cherries and a hint of anise. The palate is strong and dry with noticeable, but muted, oak notes. There is a brightly acidic finish clean up your palate, thus making it a very nice pairing with rich meats such as lamb, rib eye, or venison with a rice pilaf.
Total Alcohol: 14%
Time in Barrel: 42 months
Clonal blend: 100% Petite Verdot