2013 Petit Verdot
After harvest, the grapes were destemmed and cold soaked for two days to capture intense color. Fermentation occurred in stainless steel tanks for up to 11 days at a maximum temperature of 90°F. Throughout fermentation, we performed a rack and return and varying daily pump-overs for optimal extraction of color and flavor. This wine saw both French and American oak for 20 months, roughly 35% were new to create well-integrated flavors and a rich mouthfeel.
Rich and full-bodied, our Petit Verdot begins with intense aromas of black currant, brambleberry and a hint of violet. On the palate, this Petit Verdot wine has an expansive mouthfeel with firm tannins, a cleansing acidity and ripe dark fruit flavors of blackberry that are well-complemented by notes of cigar, licorice and cinnamon. Drink now or enjoy in 6-9 years.
A hearty option by itself, this Petit Verdot can also stand up to spicy sausage dish or a perfectly grilled rib-eye steak.