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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.
