Petit Verdot

APPEARANCE

ON THE VINE: very dark black, thick-skinned grapes, resembling Cabernet Sauvignon. Tight bunches of reasonably small grapes. A late ripener, and can be quite vigorous.

 

IN THE GLASS: shows deep colour intensity – really dark, with a blackish purple rim.

SMELL

Quite a powerful nose – a peppery piquancy reminiscent of Shiraz; spicy, with fragrant blackberry.

TASTE

Petit Verdot is not unlike a seasoning for Médoc-style multi-varietal blends, adding extra flavour and interest, as well as alcohol, tannin and colour. On its own, it can lean more toward the style of a big Cabernet Sauvignon, with fruit at the back of the palate.

ORIGIN

Long established in the Médoc, it was once considered superior to Cabernet Sauvignon and probably preceded it as a Médoc vine in the 1700s – traditionally planted in the south of the province.

IN SOUTH AFRICA

Planted in small-but-increasing quantities, it is sought-after as a blending component as winemakers strive to intensify and extend the life of their quality reds. Welgemeend Estate in Paarl was the first to plant Petit Verdot in the Cape during the 1970's as part of the varietal mix for what was to be the Cape's first Bordeaux-style red blend. Single varietal wines include Bellevue’s Morkel, Nederburg Auction Reserve, Zorgvliet Silver Myn.

ELSEWHERE IN THE WORLD

It's grown in small quantities in California's Napa Valley, and Petit Verdot is viewed in parts of Australia, notably the Riverland, as having the potential to produce premium reds. It is also one of the minor grape varieties in Chile.

AGEING POTENTIAL

In a blend, anything up to 10 or 11 years, or longer, while on its own the variety should gain in intensity for up to 10 years.

MATCHING WITH FOOD

With Bordeaux-style medium-bodied blends serve hot or cold, plainly cooked meats. Roasts, grills, Beef Wellington and soft cheese. Full-bodied blends are complemented by grilled steaks, boeuf Bourguignon, stroganoff, casseroles, steak-and-kidney pie or devilled kidneys.

SERVING TEMPERATURE

Light red blends: 12° to 16° C. Full-bodied red blends: 16° to 18° C.