Open Mike: Petit Verdot

Here`s a grape varietal that should/might/could provoke some comment over the next few days whatever! Doing some brief research seems to show that there are some PV`s produced in California and possibly on the other coast?
I am mostly familiar with the wines out of Australia so I am going to open one from the cellar. The `99 Pirramimma, a winery that seems to feature petit verdot quite highly. Have always believed this wine need some cellaring so lets see how it has faired!! Looking forward to some of the usual imput.

** edit. Found this via a google.................

http://www.appellationamerica.com/grape ... erdot.html

Hess Collection's Red Wine Club had "Small Block Selection" Petit Verdot as one of their selections this past quarter. Napa County (Mount Veeder) fruit. I just tried a single sample at the winery, but I recall a very nice dark color and a unique floral (violets?) character to the wine. Not a lot of oak at all-dark, but somewhat juicy fruit comes to mind. I also recall an intriguing bitter note on the finish.

I'll open this bottle over the next couple of weeks-it might be interesting to get other peoples' take on this wine.

[David M. Bueker]

In all my time tasting I have only ever had 1 varietal Petit Verdot. I don't even remember which one it was, which should tell you something.

If I have the cash to order them, I'll be happy to order from Alko's special (i.e. even more overpriced than usual) selection:

Casa de la Ermita Petit Verdot 2001
Marqués de Griñon Petit Verdot 2002

Both Spanish and both wines I've long been meaning to order, because I'm rather curious about the grape also.

-O-

In all my time tasting I have only ever had 1 varietal Petit Verdot. I don't even remember which one it was, which should tell you something.

My only varietal PV was a Behrens & Hitchcock. Which tasted most of the other B&H wines I've had (extracted, loads of vanilla) , but with an added dose of mint toothpaste after it got some air.

[David M. Bueker]

Correction...I've had two. I forgot that I had tasted the B&H Petit Verdot. Thanks for making me remember it Dale.

Interesting re: The Behrens and Hitchcock. (Sounds like a winery to avoid given my growing vanillaphobia ).

Hess, while most definitely a modern California winery, is relatively restrained on the oak, thankfully.

there are some PV`s produced in California and possibly on the other coast?

Indeed. The only Petit Verdot I recall trying as a varietal was one from AmRhein in Virginia last year. It was quite a soft wine and the fruit did a great job lurking throughout the wine. Gentle breezy wine, interesting and understated--which I appreciated. Paired well with my fav State Fair pizza from Bottoms Up in Richmond.

Thanks to all for the interest here. I am hoping maybe someone might open a bottle this weekend?? I see some Virginia and Penn. wineries are keen to produce from this varietal.

[Jenise]

Ooh! Like everyone else, my petite verdot experience is minimal. I had one Australian that wasn't Pirrimina, started with an L, from Coonawarra. Leconfield, I believe, or something very close to that. It was quite good, but it had a hardness to it that was not unlike some Tannats I've had.

But I said "ooh!" because I have a Jekel Petite Verdot from the early 90's that I've been itching to open. Maybe I'll get around to it this weekend.

Jenise, if tha's the '94, you might be in luck. That actually could be holding up pretty well.

When last I tasted that one (a few years ago) it was showing loads of fruit and a distinct rose petal aroma (the winemaker said "Mr. Lincoln rose petals!", but I'm not that good.

It was a very substantial wine, albeit a little waxy. Interesting enough for a taste here and there, but I could see better benefits as a blending wine with other Bordeaux varieties (which is what most of it was used for).

That came from the (I think underappreciated) Sanctuary Estate Vineyard, in a little tiny palisaded canyon on the Arroyo Seco River, right where River Road goes around the Santa Lucias and circles up to Carmel Valley. They grow all five Bordeaux varities there, and they can be wonderful. My all time favorite in the 90s was the Cabernet Franc. But they don't make it any more.

[Jenise]

Hoke, indeed its from the Sanctuary vineyard. I can't recall if it's 92 or 94, but it's one of those. Interesting that you've had the wine, I would have thought it too obscure even for someone who gets to taste a lot of off-the-beaten track wines like yourself.

I'll let you know if I smell Mr. Lincoln.

Well, considering I was National Brand Director for Jekel when the wines were made and released, I have a passing familiarity with the wines, Jenise.

'92 was decent. '94 was good. After '95, I think it was, Jekel stopped putting out the PV and Malbec (although you could occasionally find them at the winery tasting room).

My favorite was when I created and released the wood box six-pack---all five Bordeaux varieties from contiguous single vineyards, vinified separately, and with an accompanying Meritage blend of all five!

I think I still have one each of the '92 and '94 six packs.

I've had Yorkville Cellars, and Piramimmmmmmma Petite Verdot, but the only others I've seen have been from blending kits. Because no one reputable really needs a lot, I suppose that there is plenty for sale on the bulk wine market in CA. I'm sure someone out there could procure a few bottles from a crush pad.

Bill, it might be possible to find some PV from Virginia, in your area? One of the store managers, whom I trust, thought he had come across some on a recent east coast trip.

I've had Viader's V which is mostly PV (last vintage it was 64%?). Very dark color and nice balance, classy, hidden power but elegant.

WTN: `98 Petit Verdot Pirramimma-McLaren Vale.

Here is one big monster, two glasses and in bed by 9.30pm!! 13.5% alc, crumbly cork, opened one hour and decanted. This winery appears to excel with this varietal.

Colour. Dark garnet,big black centre, watery rim w. little sign of age!

Nose. Cigar box, earthy, smoke, blackberry. Dried fruit aromas prevail after 2 hrs in the decanter. No customary violets!

Palate. Initial thought is this has lasted well, big, intense, meaty, earthy, low tannin. Can see why they use this to blend into claret!!
Hint of chocolate as it airs, cinnamom, blackcurrant, licorice. Not volutile or acidic, has plenty of sediment. The aftertaste has a savoury tone I cannot figure, quite a bruiser still. Will be interesting to taste again when I have recovered!! Thank goodness, I have a quiet Alsace tasting later today.

Not 100% Petit Verdot, but FWIW, a TN I posted last October:

Red Heads Studio “Yard Dog” 2004 (South Eastern Australia)

A blend of 60% Petit Verdot, 30% Cabernet Sauvignon, and 10% Malbec.

Dark velvety purple, nearly opaque, with a watery violet rim. Dark plum, India ink, cigar ash, and red meat on the nose. Medium- to full-bodied, with mixed ripe red and black fruits and distinct spicy and gamy accents. Juicy acidity and grippy tea tannins. Nice and fresh on the finish, with dark plum and black pepper grace notes. Pretty much the same after three days in the fridge. Interesting, enjoyable wine, and good value at $13. 14.5% alcohol. (Probably more Petit Verdot in a single bottle than I’d had previously in my entire life.)

I've had a second bottle since with pretty much the same results.

There is serious interest in PV in parts of Virginia and Maryland. Some think it is the best chance for a serious red in the coastal plains areas. The 2001 from Ingleside Plantation was good enough to convince me to put in 25 vines to give it a try. If you find a bottle, not sure of distribution, it needs time or to be decanted first. The one I opened last fall was quite disapointing the first day but the second day it was very good for a Virginia red and what I had tasted at the winery. Sorry no notes were taken so this is just what I remember. First day was basically simple grape flavor. Almost too much like concord grape juice. The second day the wine was showing much more.

I have one that was made in Arizona that I've been waiting for an excuse to open. Maybe next weekend....


Mike

I've only tasted naked petit verdot in the barrel. Flowery, perfumey, (yes, violets) is what I recall. At the time I thought I could see why it would be very useful as a blender. My taste of it seemed to lack what for lack of a better word, I'd call "stuffing". That is, it was all flowers and perfume and nose and front of tongue.

I have one that was made in Arizona that I've been waiting for an excuse to open. Maybe next weekend....


Mike

That will be an interesting wine. Have to admit my Pirramimma did not hold up overnight and was acidic, coarse and quite a chore after my Alsace tasting this evening.
I did manage to track down a de Bortoli from land of Oz, so will try this weekend. I also found the Grinon PV for $44 Cdn but turned away!!

If I have the cash to order them, I'll be happy to order from Alko's special (i.e. even more overpriced than usual) selection:

Casa de la Ermita Petit Verdot 2001
Marqués de Griñon Petit Verdot 2002

Both Spanish and both wines I've long been meaning to order, because I'm rather curious about the grape also.

-O-

Otto, I found the Grinon yesterday, $44 Cdn ouch!! Decided to go with the De Bortoli Vat 4 and first taste has me wowing with a couple of horse traders here!! Will post asap.

*edit...might be a TCA problem here but hard to really pin down.

I have no idea how to get hold of a 100% Petit Verdot here.

Some years ago I came across some bottles of pure varietal wine, including Petit Verdot, offered by the estimable Château Poujeaux (1990 vintage, I think). Regrettably I did not buy any because in fine vintage like that it would have been a most instructive illustration of the contribution of each cépage to the final blend.

Does anyone know whether this experiment has been repeated by Poujeaux or any other château.