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 later 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 2002 started wet, even before the calendar said it was 2002 - we almost had our seasonal average of rain before the New Year – with January and February being unusually dry and typically cold. We had light rain at the end of March that slowed down budbreak but without causing any major problems. Unsettled weather through spring kept things interesting. More cool weather in May extended bloom, which could have caused uneven ripening. At the end of May we were about two weeks behind 2001. Veraison began in late July, later than average, but earlier than 1998 and 1999. Moving into the final stages of the growing season we were in pretty good shape considering that our summer had been fairly mild. 2002 was a vintage won in the vineyard, beginning shortly after budbreak with shoot thinning, and on through the season with crop thinning to balance the vines and eliminate any damaged or delayed fruit. This work by our growers allowed us to bring in ripe, uniform, high quality fruit with intense flavors and nice natural acid levels.

Vinification
Strict tannin management is a must with Petit Verdot. The grapes were kept separate in 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 2004. Alcohol 13.5%, Total Acidity .6, pH 3.94, Residual Sugar .04%. 374 cases produced.

Tasting Notes
Once thought of as purely a blending grape, Petit Verdot has recently emerged as a potential superstar varietal-but only when produced as a top wine from excellent vineyards. It is opaque in color, rich and nearly robust in flavor (blackberry, plum, leather, toasted oak), and long and tannic on the finish. Serve with richly flavored foods that are not too spicy such as grilled buffalo steak, beef Stroganoff, wild boar ragout, and moussaka.

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