Whenever there is a new wine release at the farm, there is excitement in the air and the office is a great place to be. Its no different with the new Petit Verdot 2006.

I had a quick check for the best description on the varietal, and this was what I found, at this site.

One of the traditional classic black grape varieties approved for blending in Bordeaux, winemakers generally use the petit verdot grape as chefs would use seasoning. The “spice box” contribution this grape adds to wine is dense fruit, dark color, powerful flavors, and heavy tannins. This is a vinous example of “a little goes a long way”: too much petit Verdot in a blend can make the entire wine seem coarse, rustic, or unrefined.

Although the historical origin of this grape is yet undetermined, it is likely that the petit Verdot variety was planted in Bordeaux earlier than was cabernet sauvignon. Among Medoc producers, Chateau Lagrange, in St. Julien, has used the greatest proportion of petit verdot grapes in their wine; even here, it is never more than 15% of the total, and not used at all in some vintages. Another variety, gros verdot, despite the nominal similarity, is unrelated and has so few desirable characteristics and such little regard that it has nearly disappeared altogether.

Usually late-ripening, which limits usefulness in the coolest areas and wherever the season is typically short, petit verdot vines tend to be quite vigorous at producing vegetation, yet inconsistent at producing fruit, and seem to be more sensitive to vintage conditions than other varieties. For these reasons, petit verdot vines were routinely replaced or abandoned by most Bordeaux producers beginning in the mid-20th Century.

Planted in suitable climes and properly cultivated, the fruit develops in relatively small winged clusters, loosely filled with round, dark red-to-black, relatively thick-skinned, berries.

With improvements in vineyard techniques and a string of generally warmer vintages in the decade that spanned the second millennial turn-of-the-century, petit verdot has enjoyed a bit of a comeback in Bordeaux. Australia now claims the largest total acreage of petit verdot with increasing vineyards in the New World, particularly California and Chile, and some experimental-size plantings in a few other American states, Canada, and New Zealand.

Petit Verdot is occasionally, but rarely bottled anywhere as a stand-alone varietal without moderating its too powerful characteristics by blending with other grape types. In fact, it is rare to see this variety making up more than 6% of the total grape mix in wines produced anywhere outside Bordeaux’s Medoc.

With this in mind, its quite special to find a South African stand-alone Petit Verdot. We are very excited by this line, and the limited production means you will need to act quickly to get some of the good stuff before its all been whisked away to keen buyers locally and internationally.

Petit Verdot 2006

SOURCE:                                The grapes for this years blend were sourced from Keerweder farm in Franschhoek.

WEATHER:                            Prior to ripening, the conditions were cool and dry, leading to development of excellent flavours on the vine.

HARVESTING:                      The grapes were hand harvested in the coolness of early morning on various dates from February to April, and transported back to the cellar under cold conditions to retain freshness.

VINIFICATION:                    Whole berries were fermented in open tanks with wild yeasts. One third fill French Oak Barrel was used to mature the wine for 12 months until it was settled before bottling.  Bottled without any fining or filtration this wine can be enjoyed now or aged further for a few years.

TASTING NOTES:                 Complexity and structure in the inky red and violet cloour plum and anise flavours cherries, cigar box, warm pepper tones, and violets.  Minty flavours are evident in small amounts.The pallete is smooth and rich with ripe tannins , berries and chocolate notes.

FOOD ACCOMPANIMENT:            This wine may be enjoyed with a wide variety of occasions and cuisines.  Pairs well with spicy dishes, pastas, roast chicken and for a braai; perfect when the wine is slightly chilled.

TECHNICAL ANALYSIS:     pH               3.7                                   Alcohol               14.5%

Total acid   5.7 g/l                    Residual Sugar   3.4g/l

PRODUCTION:                        300 bottles

WINEMAKER:                       Nikey van Zyl