Petit Verdot
A small-berried, inky Bordeaux grape used for color and spice in blends. It has become a surprise star in Virginia, where it ripens better than in France.
Petit Verdot is one of the five classic Bordeaux grapes. In France it's used in small amounts for color, spice and structure, because it ripens very late and often struggles in Bordeaux's climate. In warmer American regions it ripens fully, and it has become a signature grape in Virginia and a valued blending grape in California and Washington.
What It Tastes Like
Petit Verdot is inky dark, with blackberry, blueberry and black cherry, plus violets, sage and baking spice. Acidity is high and tannins firm. On its own it's bold and powerful, and in blends a small amount adds depth and aromatic lift.
Where It Grows
Virginia has embraced Petit Verdot as a stand-alone red; it handles the state's warm, humid summers well. Napa Valley, Paso Robles, Washington's Columbia Valley and Texas use it mostly in Bordeaux blends.
What to Look For
- Virginia Petit Verdot, bottled on its own.
- Bordeaux-style blends and Meritage wines.
Where to Find Petit Verdot
Wine regions on American Winery Guide where Petit Verdot is grown or poured: