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Petit Verdot is a bit player in its native
Bordeaux, but is thriving in sunnier regions
around the world, such as Chile.
What You Need To Know
Best known as a blending
component in Bordeaux’s Cabernet- and Merlot-based reds,
Petit Verdot is prized by winemakers for its ability to add inky
color, acidity and floral notes to a blend. In Bordeaux’s cool
climate, though, it’s tough to get this late-ripening variety mature
enough to make a balanced, complete wine on its own. But in
warmer regions, Petit Verdot can become a star. A case in point
is this minerally, powerful bottling from Chile’s Maipo Valley. It
comes from a small winery owned by the Pérez Cruz family, who
created a winery on their vast estate in the Alto Maipo in the early
1990s. Their small plot of Petit Verdot vines yielded 1.8 tons to
the acre in 2010—a miniscule amount—which accounts for this
red’s intensity. Cool mountain temperatures give it freshness.
Black currant, espresso
and a floral note reminiscent
Plum, smoked meat and
pepper notes that are bold
Cellar temperature—the bottle should be
cool to the touch.
Bold roasts, juicy steaks,
rich stews and braises.