Velvety, deep purple aromas of baked black plum, freesia, cracked peppercorn and dark chocolate lead into a palate of bold and lively black cherry juice. The finish is sumptuous and smooth, with gentle allspice. Gently aged for 20 months in neutral oak, our Petit Verdot is deep and surprisingly smooth for such a dark wine, making it approachable for many wine lovers. It is an extraordinary wine that can be drunk alone or is an immense complement to virtually any food. One of our favorite and easy pairings is with Leek and Pecorino Pizza – a recipe included with every purchase! A Gold Medal Winner at the 2017 Texas International Wine Competition.
Oregon Wine Competition
Texas International Wine Competition
San Francisco Wine Competition[show_more more=”Read More” less=”Show Less”]Petit Verdot is an unusual varietal to see alone; it has historically been treated as a color and depth booster blended with other Bordeaux varietals like Cabernet and Merlot. The “little green one” as it translates from French, is the least known Bordeaux variety – it’s very hard to find and is very much in demand because of its unique capacities as a blender for almost any red wine that needs more nose and body. Just a 2% to 5% addition of Petit Verdot to an otherwise humdrum wine can create amazing affects. Because much of the flavor and aroma of a wine are in the skins, smaller berries create a higher skin to pulp ratio for a more intense and flavorful and aromatic fruit.
The story of the name goes that it comes from the small pea-size and late ripening tendencies of the grapes. In Bordeaux where the season was often too short to completely ripen the grapes, old vintners would walk the rows checking the Little Green one’s progress as the autumn wore on hoping that they could harvest in time. Unlike Bordeaux, we can rely on our grapes ripening splendidly every year due to the warmer climate Echo Vineyard has to offer! Now we are excited to add Petit Verdot from the legendary McKinley Springs Vineyard, in the Horse Heaven Hills area of the Gorge corridor, to our program.[/show_more]
Pairs well with: Pecorino cheese, chutney, manchego, seared steak, beef stew