2007 Napa Valley Estate Petit Verdot
August 19, 2010 by David
Filed under Petit Verdot, Winemaker Notes
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The well-drained, rocky soil and warm, sunny afternoons here on our 9.5-acre Estate make it the ideal place for the tough-skinned, slow ripening Petit Verdot. With just three rows, total, this wine is exclusive to our Wine Club.
Flavor profile: Dark, dense and luscious: Black plum, boysenberry, tobacco, sweet anise, vanilla and toasty oak with velvety tannins.
2007 Vintage: Classic vintage, widely recognized as the finest since 1997, yielding small, flavorful berries and outstanding balance.
Drink now and through: 2015
Food Suggestions
The deep, dark flavors are a natural with slow-cooked dishes like short ribs or your favorite pot roast. The richness of prime rib or rack of lamb work well with the lush black fruit. Try a glass with Colleen’s recipe for Bacon-Cured Fillet Mignon with Shallot Sauce.
2006 Napa Valley Estate Petit Verdot
August 4, 2009 by David
Filed under Petit Verdot, Winemaker Notes
Podcast: Play in new window | Download
Traditionally, Petit Verdot accounts for single-digit quantities in a classic Bordeaux blend – a little goes a long way. For those who love bold concentration and intensity of flavor, it’s a luscious mouthful as a solo player.
Flavor profile: Black plum, blackberry, black currant, cherry, tobacco, violet, vanilla, sweet anise and toasty oak.
2006 Vintage: Winemaker Geoff Gorsuch guided the wine through a warm fermentation and punched the “cap” of skins, by hand, to maximize the extraction of color, flavor and texture from the skins.
Drink now and through: 2014
Food Suggestions
Petit Verdot is the ideal partner for a grilled hanger steak or roast prime rib of beef. From Colleen’s recipe collection we recommend Savory Pot Roast.
