Varietal
Petit Verdot, one of Bordeaux’s classic black grape varieties, continues in limited production in Bordeaux and California. This variety is very late-ripening, later even than Cabernet Sauvignon. As with Cabernet Sauvignon, the grape is thick-skinned, intensely flavored and high in tannin. It is predominantly used in Meritage blends to add color, structure and flavor. Allowed to fully ripen, this varietal makes a wonderful wine, known for its age-worthiness, concentrated flavors and spice notes.

Vintage
Vintage 2000 began with the warmest winter on record, which gave way to a very warm spring punctuated by a record heat spell in mid-June. The warm weather moved us two to three weeks ahead of schedule. A more temperate summer followed, allowing the grapes to ripen evenly. Harvest began three weeks ahead of “normal” in late August.

Vinification
Strict tannin management is a must with Petit Verdot. The grapes were divided into small lots and cold soaked for 3 to 5 days prior to fermentation, and then lightly pressed to maintain a delicate balance between flavors, color and tannins. The wine spent 18 months in oak before bottling in July 2002. Alcohol 13.5%, Total Acidity .59, pH 3.89, Residual Sugar .06%.

Tasting Notes
In character, Petit Verdot is usually full-flavored and fairly powerful, which is why it is prized in blends. This single variety wine is all of this and more. It is supple and rich, with unusual depth of flavor and a very long finish. It tastes of blueberry, eucalyptus, cedar, tobacco and green olive. Serve with roast duck in Madeira with green peppercorns, filet mignon, lamb stew, kebab and milder cheeses such as Doux de Montagne, Fontina, Bel Paese and Monterey Jack.

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