I find it tough. I once went to a blending session, I believe it was at Ovid, where Rolland held court on some trials of adding in percentages of PV. I was out early on. Not something I enjoyed nor would think of pulling a row or two for.
I recall liking a glass from Runquist made from Stanislaus County fruit last year at a local wine bar.
It’s a fun grape to work with…but has some grape-chemistry things to keep in mind. Ripens later and the acid falls out handily…So the brix can get pretty high whilst then needing an acid addition to get a stable pH/tA…Seems to like a bit of wood and also seems to like some whole cluster, especially with nicely lignified stems. I made one in 2012, only two barrels worth, and folks seem to really love it. Single block from the Horse Heaven Hills AVA’s Elerding Vineyard. Would absolutely make it again if I ever got the fruit.
I’m a pretty big fan. Mostly as a blender, but I can see a varietal, or (even better) varietal dominant blend when conditions (site/block, management, crop-level, season, fruit composition) all “perfect”.
Can add great color, dark, rich, exotic fruit, & big, round tannins when it’s right. Here (Long Island) it can have a tendency to both high pH & acid.
Doesn’t like a too wet late season (botrytis potential) in the vineyard, & can set very large amount of fruit, depending on clone (have seen up to 8 clusters on shoots).
Have liked using it in Bordeaux-ish blends along with Syrah & Malbec (& the usual suspects), but for me (from my sources) compliments Merlot & Cab Sauvignon best in a blend.
I haven’t added more than 10% to a blend, but partly because it’s hard to get much of the good stuff here.
Needs more skilled vineyard management than any other Bordeaux cultivar … well, except for Carmenere.
I would almost put Carmenere in a similar category as something to (potentially) add rich, exotic, “different” fruit to a Bordeaux blend (& with even more problems in the vineyard), but maybe that’s another thread. ![[wink.gif]](/uploads/db3686/original/2X/0/04707e6a7bbb03e0153e349d8a9270d30e1e9525.gif "wink"){kind=small}
Fond memories of a very nice, if slightly rustic '82 Ch Marquis D’Alemse-Becker when it was young. 13% PV, IIRC.
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Try Chateau Bolaire, a funky litte, well-priced Bordeaux that ranges from 40-60% PV.
I had the Spann Vineyards bottling a little while ago (gosh, a quick look says 2 years). I was impressed and thought that it was an age-worthy red wine from the bottle I had. I’ve always respected Spann for their restraint in most of their wines. If you don’t know this producer they might be worth seeking out.
Petit Verdot has become one of the most promising reds in Virginia. It is more resistant to mildew and rot than most of the other reds and the acidity holds well in the warmer nights that are normal in many of the growing areas. It can be too grapey if not treated correctly in the cellar which seems to be related to the amount of air it gets prior to bottling. It really doesn’t do well when not in barrel and I believe this slow oxidation is why. I know Linden makes a petit verdot in most years but not sure if its 100%. Also Glen Manor has made one as well. Those would be the two I would recommend if you wanted to try an example from Virginia.
Briceland makes a fantastic Petit Verdot bottling. I love the floral purple intensity of the grape.
Thanks for your comment, Chris. Can’t wait until I have more ready to offer.
I was trying to remember the name of that one!
Here in Livermore, quite a few make a petit Verdot and they are pretty popular. Murrieta’s Well’s 2015 PV will be released within the next year, which will be the first full vintage for new winemaker Robbie Meyer (Peirson meyer, Lewis, del dotto, Peter Michael). People also like PV from Steven Kent and Cuda Ridge.
2009 Myriad Petite Verdot is pretty badass.
Any you would care to recommend. I plan to do a ‘component’ tasting for my local non geeky friends (i.e. straight Merlot, Malbec, Petit Verdot, Cab Franc).
Thee only Australian Petit Verdot that I had tasted many years ago was from Pirramima
I bought a couple of bottles of the 2012 from Voyager last year that I thought weren’t out of place in a lineup that had their Cab/Merlot and the project wines.
My experience is that when it’s not masked and diluted by oak and other things it’s very vintage sensitive. The two most interesting ones I’ve had are the petit verdot component in Ridge Monte Bello and the expensive “V” made by Viader (50 percent I think). Their interest level varies widely to me year to year. But I have had a perfect 100 point experience from each, when that bell goes off in your head and you know it’s a perfect wine. In V’s case, 2007. In Ridge’s case, I dont remember – 2012? – but I wrote about it here.
I remember being very impressed by the 2003 and, to a lesser extent, 2004 vintage of the Trinchero Napa Estate Petit Verdot wines. I was given sample bottles, and (somehow) managed to hand-sell a couple of 6-pack cases of this limited production red wine at ~$50/btl.
I cannot speak to its current existence or price. It was not overly oaked, boozy, nor jammy, and tasted much better than many domestic Cabernet Franc wines. The only Australian PV wines I have tasted were from the hot interior, costing $10/btl (not wonderful).
Intersting, Beau, I didn’t know there was PV in Elerding Vineyard. I’ve only ever had Cabernet Sauvignon from that vineyard, and fine examples at that. I hope you do get access and produce another!
When Ridge has it at assemblage tastings it is often quite good and I believe they have bottled it on its own on occasion.
What I really enjoyed after tasting it on its own was to then be able to recognize it in the final blend - it has a very distinctive note.
Unfortunately in the really good years a lot of it goes into the Monte Bello and there isn’t enough left over to bottle separately. In general when I see Ridge components separately bottled I do not take that as a sign it was a special vintage for that grape.
Hi All,
I’m a big fan of the Lambert Bridge Petit Verdot. Its perfumed, succulent, rich with tannins… Its the first Petit Verdot I ever had and still a favorite. certainly has some oak. Poor QPR at $70+ per bottle and exclusive to wine club members…
Local producer Burrell School also makes a Petit Verdot. The 2014 was 100% PV from the estate. It couldn’t be farther from the Lambert Bridge. Less ripe, very acidic, astringent. It still needs another year or two in bottle before it hits its drinking window.
Sean