We maintain a cool fermentation temperature to preserve the rich fruit favors and rely on open-top tanks to integrate oxygen with Petit Verdot’s hardy tannins. We aged the wine for almost two years in French oak barrels to allow the wood’s harmonizing toast flavors to enhance the fruit. This wine will benefit from decanting an hour before serving. Its opulent aromas and flavors of luscious blackberries, soft leather and hints of violets continue to become more complex in the glass. Match the wine’s hardy flavors and sturdy tannins with grilled rib eye steak, wild game or aged Stilton cheese.
We enjoyed a beautiful vintage in 2013 with consistent sunshine and moderate temperatures that grapes love. After a wet start to winter in 2012, spring was warmer than usual, triggering an early bud break and flowering and fruit set under sunny skies. With only one heat spike in late June/early July, Napa’s typical warm days and cool nights produced healthy vines. We started harvesting about two weeks earlier than usual and never seemed to stop with grapes coming in at a steady pace.
We grow a small block of Petit Verdot in our Yountville vineyard that we augment with the few rows of Petit Verdot in our Rutherford vineyard, just a few miles away. Both vineyards enjoy consistent sunshine and a well-drained mixture of gravel, clay and loam that produces complex, ripe flavors. We farm naturally, without artificial pesticides or herbicides, and the grapes are certified organic.