Skip to main content

Exploring 4 Standout American Petit Verdot Wines

Bordeaux is famous for its age-worth blends, comprised of a number of noble grape varieties. One of those grape types is Petit Verdot, typically a supporting cast member but capable of doing really compelling things all by its lonesome.

For ages, Petit Verdot was used to inject some tanning to Old World red blends (sometimes called claret) or to firm up the mouthfeel of Cabernet Sauvignon-driven New World wines. The name is a telling one, translating to “small green,” a reference to the variety’s ripening issues, which can cause a lot of headaches among growers. A late-ripening grape, Petit Verdot can struggle to fully mature on the vine, especially in Bordeaux, where the growing season can be a little more condensed.

Hence, the grape moved elsewhere, settling especially well in the warmer countries like Portugal, Spain, and Australia as well as certain parts of the U.S. It’s showing real promise in places like Virginia, Texas, Arizona, Washington, and Oregon. Domestically, Petit Verdot does especially well in California, where it’s used as a blending agent but also produced as a singular wine. It’s also known by more synonyms than the average person could keep track of, including Bouton, Heran, and Lambrusquet Noir. 

The history around Petit Verdot is a little hazy. Some believe it’s older than Cabernet Sauvignon, at least in the Bordeaux region. It was most likely introduced by the Romans, deliberately or otherwise, and is closely related to Tressot Noir and Duras. Simply put, it’s a heavy number, full-bodied with outstanding color and flavors typically incorporating things like plum, ripe cherry, and herbs. On the red wine spectrum, it’s very much the opposite of lighter, more delicate varietals like Pinot Noir and Gamay.

Much of the depth and color of Petit Verdot is owed to its small, thick-skinned berries. It’s quite tannic, a big reason why it’s utilized for blending, even in Bordeaux where it usually only makes up a drop within the overall wine bucket (2% of the blend is common). And it’s not exactly easy to grow, even in its newer homes, as it buds early, making it vulnerable to spring frost or other inclement weather early in the growing season.

But it’s worth the effort, as a lot of New World vintners are showing. Fortunately, its signature thick grape skin also protects the clusters from disease pressure and rot. It may never gain the traction of its southwestern France chums like Merlot and Cabernet Sauvignon, but that’s fine. Petit Verdot seems to enjoy just a sliver of the spotlight, although it’s probably worthy of a bit more praise, especially during grilling season.

It’ll be fun to see what the next wave of vintners do with the grape now that we know it can make for a sturdy, stand-up wine on its own. For now, be on the lookout for these four standout American takes:

B. Leighton Olsen Vineyards Petit Verdot

B. Leighton Olsen Vineyards Petit Verdot
Image used with permission by copyright holder

Launched in 2012, B. Leighton showcases the winegrowing potential of the beer-centric Yakima Valley. It’s a delightful glimpse into what the grape variety can do as a standalone wine varietal, with ample dark fruit and complementary pepper notes, with a subtle hit of wild mint. Try the wine with grilled flank steak or lamb chops and settle into the glory of summertime.

Jefferson Vineyards Petit Verdot

Jefferson Vineyards Petit Verdot
Image used with permission by copyright holder

Petit Verdot is gaining a lot of traction is the fast-growing Virginia wine scene. The version from Jefferson Vineyards is lasting, with big, well-integrated flavors. Dialed-in to say the least, the most recent 2018 vintage comes in at a modest 12.5% ABV. The winery suggests enjoying it with heavier cuts of meat or chocolate-y desserts.

Michael David Winery Petit Verdot

Michael David Winery Petit Verdot
Image used with permission by copyright holder

Lodi, California producer Michael David makes a mean Petit Verdot, equal parts inky, jammy, and punchy. It demonstrates the grape’s tendency to show both violet floral components and deep, leathery goodness. There’s real density and chewiness to this wine so don’t be bashful in terms of pairing, it can stand up to most heavy dishes.

Eden Hill Vineyard Petit Verdot

Eden Hill Vineyard Petit Verdot
Image used with permission by copyright holder

The high plains of Texas are proving to be another sweet spot for growing and producing Petit Verdot. Eden Hill Vineyard’s riff is opulent, with big brambly flavors and an acidity to back it all up. In true Texas fashion, try it with barbecue, preferably something slathered in sauce.

Editors' Recommendations

Mark Stock
Mark Stock is a writer from Portland, Oregon. He fell into wine during the Recession and has been fixated on the stuff since…
How to order wine, according to a seasoned pro
Need a little more confidence when it comes to ordering wine? We've got some pro tips to share.
White wine

When a wine list the size of an encyclopedia is dropped on your table, it's easy to be intimidated. Ordering wine should be an enjoyable adventure, not a daunting task. To make sure of that, we reached out to an industry pro for some sage advice.

Our wine expert revealed some great tips for navigating wine lists, ordering something you'll actually like, and not breaking the bank in the process. Next time you're at a restaurant or wandering through a bottle shop, you'll know just what to do. Better, you may even discover a new favorite winemaker or varietal. Read on for excellent tips on how to order wine.

Read more
Experience summer the right way with organic, travel-friendly wines from Besa mi Vino
besa mi vino organic canned wine review img 0545  2

Summer's sunshine, fresh air, and blue skies have one undeniable effect on everyone: it brings us outside. Summer is, after all, a season of the great al fresco. When dining and drinking outdoors, a sophisticated brand of canned wine is almost essential. Besa mi Vino, a Santa Monica-based company founded by brothers Michael and Roddy Radnia, brings more than a dash of fun to the world of environmentally conscious organic wine. Grab a can and come with us as we explore the Besa mi Vino-verse.
Sustainability
Canned wine is one of those products that has undergone a complete makeover in the last twenty years. Nowadays, it's easy to see that the benefits of canned wine over glass bottles are enormous. It's fairly obvious that cans are lighter, more compact, and simpler to open than a traditional glass bottle. They're also easier to drink out of than bottles, but what happens in Vegas...

These factors all come into play for those taking their drinks outside, but there are environmental benefits to staying home with them too. Single-serve cans have a smaller carbon footprint than glass bottles and are easier to recycle. Besa mi Vino wines are Sustainable in practice and "SIP" certified, in addition to skipping animal by-products, gluten, added sugar, and pesticides. Besa mi Vino is also low in sulfites and crafted sustainably in Paso Robles, California.

Read more
Does red wine vinegar go bad? The Manual investigates
How long should you hang on to this zingy pantry staple? Find out here
Red wine vinegar

An absolute staple in the pantry of any home cook, red wine vinegar is an ingredient of endless possibilities. In addition to many household uses like killing weeds and getting rid of pesky fruit flies, red wine vinegar adds a magic zing to just about any dish. It's made by fermenting red wine with a starter culture and acidic bacteria until it sours. During the fermentation process, the alcohol in red wine converts into acetic acid, which is the main component of vinegar.
We realize souring bacteria doesn't exactly sound appetizing, but before turning up your nose at this process, you should know that many of the delicious foods we enjoy regularly have gone through this exact process — yogurt, sourdough bread, miso, and perhaps most importantly, beer! And this is just the smallest list of examples.

Health benefits of red wine vinegar
In addition to being delicious, you might be surprised to learn that the amount of health benefits from fermented foods is staggering. Compounds known as biologically active peptides, which are produced by the bacteria responsible for fermentation, have been shown to reduce the risk of cardiovascular disease, high blood pressure, diabetes, and obesity, according to the Heart Foundation.
So maybe pick up a bottle or two of red wine vinegar the next time you're at the store. And a 12-pack of brewskies, obviously.

Read more