Petit Verdot Riverina New South Wales
De Bortoli have the winning touch with the more obscure and esoteric varietal grapes, by virtue of an impeccable attention to detail and consuming passion to make good wine. Petit Verdot is a thick skinned, late ripening grape, which is often included in Bordeaux styled reds. It thrives under the warmth of the Riverina sun and produces a solid wine with rich bramble flavours and swarthy tannins. A match to sauced lamb and flavoursome, juicy casseroled meat dishes.
Petit Verdot was probably brought to France by the Romans, it is mostly employed nowadays to add stiffness and complex tannins to Cabernet blends. Petit Verdot takes very well to the Riverina, where it translates into a fruity, flavoursome meat and three veg style of wine. The De Bortoli team work closely with viticulturists as the grapes ripen on the vine. Each individual parcel is selected on the basis of exemplary flavour profile and fully developed tannins. Grapes are cold soaked on skins at 10°C for twenty four hours to gently extract flavours. Musts are warmly fermented for a week or more at 20°C to 24°C, followed by a term of age in a mix of maturation vats and oak barriques.
A deep purple with crimson red hues. Black berries and cherry nose, hints of violet over supple chocolate and mocha fragrances. Rich dark fruit, well integrated mocha oak combined with fine tannins adding richness to achieve a lingering palate that's full of Petit Verdot varietal flavours. The ideal accomaniement to rich casseroles, pork recipes or ripe, pungent cheese.