Synonyms: Carmelin, Petit Verdot Noir, Verdot

Petit Verdot isn't the first variety on everyone's lips, probably because it's hardly ever the star of the show. It's nearly always blended with other Bordeaux varieties like Cabernet Sauvignon, Merlot and Cabernet Franc.

Geoff Gorsuch, our winemaker, calls Petit Verdot a blending goddess. It's a valuable partner to those other Bordeaux varieties with its thick-skinned ability to increase color, spice, body and longevity. A little goes a long way and Petit Verdot is usually less than 10% of a typical Bordeaux-style blend.

It's thought to be native to western Bordeaux, and was probably a presence long before Cabernet Sauvignon. It's been on the decline there, primarily, because it ripens even later than Cabernet and is a risky variety in a cool climate, but the best producers find it worth the risk. Here in the sunny Napa Valley, there's no difficulty achieving ripeness most years and the acreage has been on the increase. The acreage in Australia is also growing as it gains in popularity there. From a grower's perspective, the tendency to ripen late is offset by its tough-skinned rot resistance when it starts to rain.

Hardy but not prolific, the vines produce small, tough-skinned berries with tremendous pigment, very healthy tannins and good acidity all of which add to the wine's ageability.

Petit Verdot wine is typically deeply colored and concentrated with lots of black fruit, a hint of violet, and almost Syrah-like spiciness. But, it's rarely seen as a varietal perhaps because, even though it can make a substantial, impressive wine, it can also lack finesse. When fully ripe, it helps to bring up the alcohol which is beneficial to cold climate producers.

When you enjoy Petit Verdot as a varietal, if it's young, it's smart to decant it for an hour or two before serving and pair it with a substantial entrée to complement those highly extractive flavors. It works beautifully with slow-cooked dishes like short ribs and is always a good partner for a nice piece of steak. Dry, aged cheeses, such as aged Asiago or a good piece of cheddar are good companions for this full-bodied, tannic wine.