Characterized by its thick skins and late ripening, Petit Verdot produces a wine that is broodingly dark, dry, and with a juicy acidity. It is best paired with rich meals, especially meats, and earthy flavors.
Located on the west slope of the Blue Ridge Mountains, between 1000 and 1400 feet above sea level. We have three plantings of Petit Verdot, each less than an acre. Westward exposure allows this late-ripening variety to be harvested at full maturity, and the deep rocky soils allow the fruit to weather the autumn storms that visit our region. Learn more about our vineyard →
This was a classic Virginia vintage with normal rainfall, sunshine, and temperatures. Spring began cool which delayed bud break and summer also started rather cool but gradually warmed to normal Virginia summertime temperatures. Just in time for veraison and ripening, August was hot and dry, followed by a dry September and near dry October. In early October the remnants of hurricane Tammy left 4.5 inches of rain. After about two weeks, the vineyard dried, the grapes were harvested on October 21, 2005.
The grapes were hand picked and then double sorted, (pre-destemming and post-destemming), to remove unripe pink berries and stem fragments. Fermentation began naturally in small one ton bins and punch downs occurred one to two times per day. Pressing took place about 7-10 days later, before fermentation had finished. This wine aged in new and old French, Hungarian, and Virginia oak barrels for 28 months. Unfined and unfiltered.
100% Petit Verdot
2010 – 2015
2007 can be classified as extraordinary. After a mild winter, spring was cool with normal rainfall amounts. Beginning with flowering on May 30 and extending just past the last day of harvest on October 20, we experienced much below normal rainfall and average to above average temperatures. It was especially warm and dry during the critical ripening months of September and October.
The grapes were hand picked and chilled overnight. A double sorting, (pre and post destemming) was performed and the berries were destemmed without crushing. The whole berries filled one-ton fermenter bins and were cold soaked for 3 days. Moved into the fermentation room, the bins were warmed to 60 degrees Fahrenheit and inoculated with yeast. Fermentation lasted about 7 to 10 days with 2 cap punch downs each day. The wine was pressed off, allowed to settle overnight and racked into barrels the next morning. The barrels were inoculated with a malolactic culture and this fermentation lasted from 30 to 60 days. Once ML fermentation was complete the wine was racked out of the fermentation room back into the barrel room and allowed to rest. In August of 2008, the wine was transferred from primarily new French oak barrels to older, neutral barrels for further aging. Unfined and unfiltered, it was bottled on February 6, 2009.
100% Petit Verdot
2009 – 2020
This list includes previous vintages up to the present. See which wines are currently available →