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, 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
2001 may be remembered as a comeback vintage. After cool and late vintages from '98 through Î00 we welcomed a warmer, earlier harvest. The growing season began with a late frost that damaged grapes in locations where frost usually isn't a concern. Few vineyards were affected but in those few cases, damage was severe. Once over that hurdle the growing season was much improved, bloom saw nearly perfect conditions for fruit set and we had a long, warm summer. Like so many harvests 2001 had its ups and downs - a heat spike in late August and early September drove sugar levels ahead of flavor development and all varieties were looking like they would ripen at once. On September 9th things cooled down through the end of the month which allowed flavors to develop in red varieties and gave time to harvest early reds. On the 1st and 2nd of October the heat came back to push the late reds over the hump. The last lots of grapes were crushed by mid-October to mark the earliest finish since 1997 and with similar quality. Across the board the 2001 vintage produced rich ripe wines with great intensity and structure.

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 14.2%, Total Acidity .61, pH 3.93, Residual Sugar .01%.

Tasting Notes
Nearly always a blending grape (primarily with Cabernet Sauvignon), Petit Verdot is a powerful varietal, with intense flavors and evident structure (tannin). This is a full bodied version, with rich flavors (reminiscent of fig, blueberry, black licorice, and leather), and a long, somewhat tannic finish. Serve it with pizza with smoked duck, steak sandwich, lamb with black olives & green peppers, and wild boar ragout.

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