Petit Verdot

“Peh-TEE vur-DOE”

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Petit Verdot’s tiny green berries and loose clusters keep rot away. In a few week’s time, these berries will turn red.

Petit Verdot’s tiny green berries and loose clusters keep rot away. In a few week’s time, these berries will turn red.

If you like big, bold Cabernet Sauvignons from California, then Petit Verdot is the Virginia red for you. It is is the fourth most planted European varietal in the state, accounting for 11% of total tonnage in 2019. It is also the most awarded single varietal grape in the last five years of the Governor’s Case. 

In Bordeaux, this is considered a minor blending grape that adds color, tannin and, most importantly, a violet note to Cabernet Sauvignon. In France’s cool climate, Petit Verdot ripens too late in the season to be reliably consistent in quality, so it’s rare to see it in varietal form.

However, it ripens well in Virginia’s heat and often makes for a smoother and fruitier varietal wine than our Cabernet Sauvignons. (Generally speaking, Virginia lacks a long-enough growing season to produce amazing Cabernet Sauvignon. Exceptions exist, though). It is also used here as blending grape for Meritage wines.

Good Petit Verdots have flavors of black cherry, plum and violets. 

Trivia: Don’t let the name fool you. Although Petit Verdot means “little green one,” it produces a red wine with big flavors. 

Serve slightly cool: 60-68 degrees.

 

Drink With:

  • Hamburgers

  • Rich, hearty roasts

  • Spicy pork

  • Grilled steak

Best Consistent Producers (2019-2023):

Note:

This is a relatively new varietal. It has exploded in popularity in the last few years and the state is still experimenting with it.