Petit verdot is a variety of red wine grape, principally
used in classic Bordeaux blends.[1] It ripens much later than the other varieties in Bordeaux, often too late, so it fell out of
favour in its home region. When it does ripen, it is added in small amounts to add tannin, colour and flavour to the blend. It
has attracted attention among winemakers in the New World, where it ripens more reliably
and has been made into single varietal wine. It is also useful in 'stiffening' the mid palate
of Cabernet Sauvignon blends.
When young its aromas have been likened to banana and pencil shavings. Strong tones of
violet and leather develop as it matures.
History
Petit Verdot probably predates Cabernet Sauvignon in Bordeaux, but its origins are unclear. There are records of it in the
eighteenth century,[2] but its characteristics
suggest an origin in much hotter climes than the Gironde.
Interestingly it is one parent of Trousseau (aka Bastardo), best known as a blending grape in Jura and as part of the
port blend in northern Portugal. The other parent of Trousseau is Duras, a grape from the upper Tarn valley near Toulouse. It's possible
that both were brought to the region by the Romans as they moved inland from the Mediterranean.
Distribution and Wines
Aside from the countries below, Petit Verdot is used as 'seasoning' in Bordeaux-style blends in British Columbia, New Zealand, South Africa[1] and
Spain.
Argentina
There are some blocks of Petit Verdot in Argentina, although for many years it was labelled
as Fer.
Australia
Verdot was included in James Busby's collection of 1832, and it was trialled by Sir William Macarthur in the 1840s. [2] In 2000 there was 1600 hectares in Australia, four
times more than in France.[1] It is increasingly being used to make massive, brooding, single varietal wines that will age for
several years - Pirramimma has championed this approach.
Chile
Chile had 137 ha in 2003.[1]
France
Almost all the Petit Verdot in France is planted in Bordeaux, mostly in the Medoc where it is
used in small amounts to give structure to the classic Bordeaux blend. However the late ripening means that in some years the
entire crop is lost and it only properly ripens once every four years, so it has fallen out of favour, particularly with the
trend towards earlier-maturing wine. Château Palmer is unusual in having up to 10% Petit
Verdot in its blend, which helps stiffen the high proportion of Merlot in their wines. 1-3% is
more usual.
USA
The profusion of 'Meritage' Bordeaux blends has seen considerable interest in the variety in
California, where there was 360 ha in 2003.[1]
The more consistent, warmer climate is a big help in reliably ripening the grape, and producers are starting to experiment with
single varietals. It is also planted in a small way in Colorado, Texas, Virginia and Washington.[1]
Vine and Viticulture
The leaves have 3-5 lobes with a distinctively elongated central lobe. The small, cylindrical bunches are winged, with small
black berries.[2]
The name Petit Verdot ('small green') refers to one of the main problems with the grape, that often the berries fail to
develop properly without the right weather during flowering. It also refers to the late ripening which usually comes too late for
the Bordeaux climate.
Synonyms
Bouton, Carmelin, Heran, Lambrusquet Noir, Petit Verdau, Petit Verdot Noir, Verdot and Verdot Rouge.[3]
See also
Notes and references
- ^ a b c d e f Robinson, Jancis (2006). The Oxford Companion to Wine, third edition. Oxford University Press.
ISBN 0-19-860990-6..
- ^ a b c Radden, Rosemary.
Grapes and Wines of the
World. The State Library of South Australia, GPO Box 419, Adelaide SA 5001. Retrieved on 2007-04-30.
- ^ Maul, E.; Eibach, R. (1999-06-00). Vitis International Variety Catalogue. Information and
Coordination Centre for Biological Diversity (IBV) of the Federal Agency for Agriculture and Food (BLE), Deichmanns Aue 29, 53179
Bonn, Germany. Retrieved on 2007-04-30.
Further reading
- Robinson, Jancis Vines, Grapes & Wines Mitchell Beazley 1986 ISBN 1857329996
External links
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