Petite Verdot

  • Aromas and Flavors: Vanilla, coconut, molasses, tar, cedar, cigar box. When young its aromas have been likened to banana and pencil shavings; tones of violet and leather develop as it matures
  • One of the six approved grapes for making red wines in the Bordeaux region of France
  • Used in classic Bordeaux blends (especially in Medoc)
  • The name petit verdot means “little green,” a reference to the difficulties of growing these grapes in the Bordeaux region
  • Added in small amounts to add tannin, color and flavor to the blend (a little goes a long way)
  • Also useful in ‘stiffening’ the mid palate of Cabernet Sauvignon blends
  • Fell out of favor in Bordeaux due to its late ripening
  • Found in Argentina, Australia, Chile, France, Italy, United States, and Venezuela
  • South Australia having the largest planting, four times more than in France and increasingly used in making single varietal wines
  • Plantings of Petit Verdot are on the rise in California because the weather there allows for consistent ripening of the grapes
  • Has a peculiar characteristic in that it produces more than two clusters per shoot
  • Due to high tannins it should be consumed only with the heartiest and most robust red meats and aged cheeses