Petit
Verdot along with Merlot, Cabernet Sauvignon, Cabernet Franc, and Malbec is one
of the five classic red grape varieties grown in Bordeaux. Although Petit Verdot is highly valued for
its color, structure, and lovely violet scent the French don’t grow very much
of it. The sub-appellations of Pomerol
and St-Emilion grow virtually no Petit Verdot. Chateau Margaux and Chateau Angelus are among the
leaders in Petit Verdot cultivation and neither has more than ten percent of
its vineyards planted to this variety.
Given
this, one might think there must be some disqualifying characteristic to Petit
Verdot. There is. At least in Bordeaux there is. Petit Verdot is the last of the Bordeaux
varieties to ripen, so even though French winemakers think highly of this grape
the climate in Bordeaux isn’t warm enough for Petit Verdot to thrive. There just isn’t enough sunshine to ripen
this variety. In years immediately after
World War Two Petit Verdot fully ripened in only one out of five vintages. In the 1980s, with improved growing
techniques, every third year Petit Verdot would ripen. Perhaps with climate change Bordeaux might
raise its batting average on this variety to .500. Either way Petit Verdot is just not that
popular.
In
California getting Petit Verdot to ripen is not an issue, especially not at the
Creekside Vineyard in the Jahant District of Lodi; the source of the grapes we
use to produce this wine. Petit Verdot thrives
in the California sunshine where it produces deeply pigmented grapes and wines
with mature, integrated tannins along with aromas of cassis and blackberry.
Historically used as blending variety, we chose to showcase Petit Verdot as a
single varietal.
