Petit Verdot

Petit Verdot is a traditional Bordeaux grape variety celebrated for its deep colour, concentrated flavours, and firm structure. Though historically used as a blending grape in Bordeaux, it has gained recognition as a standalone variety, offering robust, aromatic wines with remarkable depth. Petit Verdot thrives in warm climates and is increasingly appreciated by winemakers worldwide for its versatility and distinctive character.

Petit Verdot’s origins lie in Bordeaux, France, where it has been cultivated for centuries. Its name, meaning “little green,” references its tendency to ripen late, often leaving berries under-ripe in Bordeaux’s cooler, wetter vintages. This unreliability led to a decline in plantings during the 20th century. However, in warmer wine regions around the globe, Petit Verdot ripens more consistently, leading to a resurgence of interest in crafting single-varietal wines and bold blends.

While Petit Verdot’s spiritual home remains Bordeaux, it has spread to warmer climates worldwide. It is widely planted in California, particularly in Napa Valley, producing full-bodied wines. The wine thrives in the warm regions of Australia like Barossa Valley and McLaren Vale. It is also found in Argentina, Chile and South Africa, and used in blends or as a single varietal.

In modern winemaking, Petit Verdot is used both as a blending component and a varietal wine. Producers are experimenting with oak aging to enhance its spicy, smoky notes, while stainless steel fermentation emphasizes its pure fruit character. Its deep color and tannic structure make it a popular choice for enhancing blends, particularly with Cabernet Sauvignon and Merlot.

Aromas

Petit Verdot’s aromatic profile is intense and complex with floral notes of violet and lavender, spicy accents of black pepper and clove and earthy undertones of graphite, leather, and dried herbs.

Flavours

Petit Verdot is known for its bold and concentrated profile with primary flavours of blackcurrant, plum, and blackberry and secondary notes of violet, dark chocolate, and black pepper. Tertiary flavours of tobacco, leather, and earthy spice are found in aged wines.

Tannins and Body

High tannins contribute to the wines firm, structured character. It sis full-bodied, with a rich and velvety texture.

Cool v Warm climate

Petit Verdot’s thick skins and late ripening make it more suited to warm climates, though it can express unique qualities in cooler regions:

Cool-cliamte wines have red fruits like cranberry and sour cherry, with herbal and mineral notes. Higher acidity gives the wine a fresher, more elegant profile whilst the firmer and more pronounced tannins add a leaner structure. The style is reserved and structured, often blended with other varieties. You will find these wines in cooler subregions of Bordeaux or high-altitude vineyards.

Warm-climate wines have ripe black fruits like blackberry and plum, with hints of chocolate and spice. The balanced acidity complements the wine’s ripe fruit character and the tannins are softer and more integrated, though still prominent. The wines are bold and fruit-forward with concentrated flavours and higher alcohol. You will find these wines in Napa Valley, Barossa Valley, and other Mediterranean style climates.

Listed below are the wineries that produce Petit Verdot.

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