Dry Red Wines
Bottled: August 2015
Winemaker’s notes: November 2015
While Petit Verdot is typically used in small percentages in red blends, we have found that in Virginia, we can make a fantastic varietal wine out of it. This 2013 Petit Verdot highlights what the variety can do; it is rich, concentrated, and complex. Intense fruity aromas of blackberry and cherry are beautifully complimented by earthy, spicy aromas, such as dried leaves and black pepper. These same flavors carry through on the palate and are enhanced with soft, velvety tannins.
The fruit for this wine came from one of our growers in central Virginia who consistently produces excellent quality fruit and this vintage is no exception. The fruit was harvested late September, fermented, and went to a blend of American and French barrels for 14 months.
Our 2013 Petit Verdot is a fantastic food wine. You’ll want to pair this with rich, bold red meat dishes such as grilled steak or roasted lamb. This wine can be opened now, but will continue to improve with age.
Serving recommendations: 60-65°F
Titratable acidity 5.5 g/L
Residual Sugar <1 g/L
Gold Medal: 2014 East Meets West Competition (2011 Vintage)
Gold Medal: 2011 Virginia Wine Lover Wine Classic (2008 Vintage)
Gold Medal: 2010 Virginia Wine Lover Wine Classic Wine Competition (2008 Vintage)
Silver Medal: 2012 Virginia Wine Lover's Magazine Wine Classic (2008 Vintage)
Silver Medal: 2011 Indy International Wine Competition (2008 Vintage)
Silver Medal: 2011 NextGen Wine Competiton (2008 Vintage)
Silver Medal: 2010 Atlantic Seaboard Wine Competition (2008 Vintage)
Bronze Medal: 2012 International Eastern Wine Competition (2008 Vintage)