Petit Verdot: the Bordeaux outcast finds the sun
Once almost lost in Bordeaux for ripening too late, this dark, inky grape has become one of Mendoza's most exciting under-the-radar reds.
There is a romantic pattern in Argentine wine: a grape struggles to ripen in its cool French homeland, gets sidelined, then sails to South America and finds the sun it always needed. Malbec did it. Bonarda did it. Petit Verdot is doing it now. Once almost lost in Bordeaux, this dark, late-ripening Bordeaux outcast has become one of the most exciting under-the-radar reds in Mendoza — a serious, inky, age-worthy wine that almost nobody outside Argentine wine circles has heard of yet.
What's inside
01From blending to standalone
The grape that didn't fit in at home: a bit-part player in Bordeaux, Petit Verdot has found a starring role in warm, sunny Argentina.
Read Step 1 →The Argentine style
In the warm New World — and increasingly in Argentina — Petit Verdot ripens fully into a deep, bold, structured red of its own.
Read Step 2 →Pairings
This is a wine for rich food and big company.
Read Step 3 →Quick answers
What is Petit Verdot?
Petit Verdot is one of the six classic red grapes of the Bordeaux blend, originally from southwest France. It is deep-colored, structured and floral, traditionally used in small amounts to add color and tannin to Cabernet-based blends.
Why is Petit Verdot doing well in Argentina?
It ripens too late for Bordeaux's cool Atlantic climate but thrives in the warm, sunny vineyards of Mendoza, where it finally reaches full ripeness. Argentina has over 600 hectares planted, and the grape is increasingly bottled both in Bordeaux-style blends and as a 100% single-varietal wine.
What does Argentine Petit Verdot taste like?
Expect a very dark, almost black wine with floral aromas of violet and lilac, blackberry and plum fruit, and notes of coffee, dark chocolate and herbs. It is full-bodied and structured, with firm tannins, vibrant acidity and good ageing potential.
Is Petit Verdot usually a blend or a single-varietal wine?
Both, depending on origin. In Bordeaux it is almost always a small part of a blend. In Argentina it appears in Bordeaux-style blends but is also increasingly made as a 100% single-varietal wine, especially in Mendoza.
What food pairs with Petit Verdot?
Rich, savory dishes — grilled or braised red meat, rosemary lamb, short ribs, hearty stews, game and aged hard cheeses. Decant young bottles first; serve in a generous glass.