Deep, inky, and unapologetically bold, Petit Verdot is a grape that brings structure, color, and intensity wherever it goes. Long known as one of Bordeaux’s classic blending grapes, Petit Verdot has stepped out from the shadows in recent decades, earning recognition as a varietal wine in its own right. Powerful yet polished, it’s the grape that adds backbone to blends — and intrigue to the glass.
A Brief History
The name Petit Verdot translates to “little green one,” a nod to the grape’s tendency to ripen late — often too late in Bordeaux’s cooler vintages. Historically, this made it something of a gamble for winemakers: when conditions were right, it added vivid color, tannin, and spice to the region’s famous blends; when not, it contributed little more than acidity and frustration.
Though its origins are ancient, records suggest that Petit Verdot has been cultivated in Bordeaux since at least the 18th century, where it became part of the traditional Left Bank blends alongside Cabernet Sauvignon, Merlot, Cabernet Franc, and Malbec. However, its late-ripening nature led many producers to reduce or remove it from blends as climate and winemaking styles evolved.
Ironically, the same trait that limited Petit Verdot in Bordeaux has helped it thrive elsewhere. In the New World, with warmer, more predictable climates, it ripens fully and consistently, producing wines of remarkable richness and balance. Today, Petit Verdot is enjoying a renaissance — no longer just a blending grape, but a standalone varietal celebrated for its depth and structure.
Where It’s Grown
- France (Bordeaux): Still primarily used in blends, particularly in the Médoc and Graves, where it enhances color and tannin.
- Spain: Found in southern regions like Castilla-La Mancha and Murcia, where it produces ripe, powerful reds.
- Australia: Especially in South Australia and New South Wales, where it yields concentrated wines with blackberry and violet aromas.
- United States: Widely planted in California, Washington, and Virginia, where warm days and cool nights bring out the grape’s dark fruit and floral elegance.
- South America: Particularly in Chile and Argentina, where it contributes spice and structure to both blends and varietal wines.
Wherever it grows, Petit Verdot thrives in heat and sunshine, producing wines that are as bold as they are beautiful.
Tasting Notes
Petit Verdot is typically full-bodied with high tannins, deep color, and vibrant acidity. Its aromatic profile is rich and alluring — blackberry, blueberry, and plum mingle with violet, graphite, and spice. Oak aging often enhances its complexity, adding notes of vanilla, mocha, and tobacco.
On the palate, it’s powerful yet polished — dense fruit balanced by freshness and firm structure. Over time, its tannins soften, revealing layers of leather, cedar, and dried herbs.
Petit Verdot pairs perfectly with equally bold cuisine: grilled steak, braised lamb, barbecued meats, and aged cheeses all complement its depth and intensity. It’s also a superb candidate for aging, developing greater nuance and refinement with time.
The Essence of Petit Verdot
Petit Verdot may have started as Bordeaux’s supporting player, but today it stands confidently center stage. It represents strength, precision, and quiet confidence — the unsung hero turned star.
Whether in a structured Bordeaux blend or a single-varietal bottle from California or Australia, Petit Verdot offers a glimpse of winemaking artistry at its finest: a wine of color, power, and enduring grace.
