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
The season began on a wet note - we got almost a year's average rainfall in December 2002 – but an unseasonably warm spring gave us an early bud break in March. The vines began to grow and the weather turned cold and wet again in April; depending on location we had rain between 20 to 26 days of the month. This cool overcast weather virtually stopped vine growth and filled the soil with water. As it turned out, April rains and soil moisture ended up being the big story of 2003. Warm weather in May got things going again with explosive growth, then June cooled off and it became apparent that it was going to be a late harvest. There were rumblings about similarities with 1998, but with record heat in July, the situation looked hopeful. August cooled some but brought a tropical weather pattern and the fear of rain. The weather warmed in late September and it became a challenge to control sugars while waiting for flavor maturity. Once harvest began in mid-September, but thanks to a cooling trend, we were able to bring in fruit with great ripeness and maturity through October. 2003 was unique and, weather-wise all over the board. But we got what we needed at critical times and most varietals fared beautifully.

Vinification
Strict tannin management is a must with Petit Verdot. The grapes cold soaked for 2 days prior to fermentation, and then lightly pressed to maintain a delicate balance between flavors, color and tannins. The wine spent 16 months in oak before bottling in May 2005. Alcohol 13.8%, Total Acidity.64 pH 3.83, Residual Sugar .03%.

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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