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Petit Verdot is a red wine grape, most commonly encountered in Bordeaux wine blends. The grape imbues the wine with intense, violet-black colour and tannic structure thanks to the high ratio of skin and seeds to juice. In the 1960 most of the Petit Verdot planting were uprooted in Bordeaux, and replaced by more reliable and fruity varietals, such as Merlot and Cabernet Sauvignon. The grape is susceptible to under-ripeness which partly explains why it has fallen of favour in its bastion Bordeaux. It fares better in warmer climates such Australia (eps. Barossa and McLaren Vale) and to a lesser extent in the USA where it has found its way into single varietal wines, as well as a seasoning in Bordeaux-style new world blends. The wines tend to be saturated in colour, of powerful, concentrated character, emitting an aromatic array of tar, coffee, black plum. violets and leather.