Some wine lovers out there haven’t even heard of the grape, Petit Verdot so that alone makes them somewhat intrigued. What is it? Well, it’s one of the six red Bordeaux varietals that for the longest time was only used for blending. The reason for this is because it generally has a longer ripening time than the other Bordeaux grapes in France so it sort of fell out of favor there. However, in the New World, where hotter temperatures can help it ripen faster, it has attracted a lot of winemakers.
Richard Funk, owner and winemaker of Saviah Cellars in Walla Walla Washington has fallen in love with this wonderful grape and his current 2007 release totally reflects that love and passion.
- Appellation: Walla Walla Valley
- pH 3.63
- TA 0.54 g/100mL
- Alcohol 14.7% By Volume
- Fermentation: 36-hour cold soak; Open top fermenters with cap punched down by hand three times per day. Secondary fermentation finished in barrel.
- Barrel Aging: 100% New French oak barrels
- Aged 21 months
- Cases Produced: 190 cases
- Bottling Date: June 11, 2009
- Release Date: October 1, 2010
- Price: $30
Nose: Smells like a blackened prime-grade New York Steak – very “meaty” on the nose. Good aroma’s have charred wood, plumsauce, boysenberries, blueberry and blackberry jam.
Taste: First off, this wine kicks some major ass – it’s like a Slip-N-Slide flavorama of black licorice, blackberry jam, squid ink, plums and beef. The mouthfeel couldn’t be better and the overall “hang time” of the finish is obnoxiously long – in a good way. Easily the best Petit Verdot I’ve had anywhere at anytime. Would pair well with grilled steaks, veal meatballs or game.
W.E.P. Rating: 120%
Winery website: www.saviahcellars.com