Petit Verdot

See Petit Verdot Wine section in Anuva Wine Store.

History and significance of Petit Verdot

One of the classic varieties of Bordeaux, Petit Verdot was traditionally used as a blending varietal in very small quantities (1-3%) because of its tannic structure and deep purple color. Production of Petit Verdot dropped in the 1960s due to the facts that Cabernet Sauvignon became preferable and that Petit Verdot grapes mature late in the harvest season, making them more susceptible to bad weather. The name Petit Verdot comes from the French for “Little Green” due to its failure to ripe in tune with the Bordeaux climate. 

Difficulty of cultivating Petit Verdot in France

In France, the crop only ripens correctly one time in every four harvests, making it a difficult grape to cultivate there. Now, Australia, the United States, and Argentina produce much more of Petit Verdot in 100% varietal wines and sometimes in blends as well depending on the consistency of the grapes’ harvests.  Warmer climates, such as Argentina, are better for late ripening grapes. In Argentina, Petit Verdot grows in San Juan and Maipu, Mendoza. Australia is the largest producer with over 1,600 hectares of vineyards, mostly in the south of the country.

Typicity

Though commonly aged, Petit Verdot can take on characteristics akin to banana, spice, and violet when young and the wine becomes increasingly leathery as it matures. Aged Petit Verdot can taste more of wild raspberries and blackberries, and at times in Argentina, plums. Petit Verdot typically has a firm tannic structure. 

tags: petit verdot ·