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Petit Verdot 2016

Petit Verdot 2016

Regular price $34.00

A unique opportunity to taste this grape as a single varietal. Revealing complex aromas of berries, violet and leather. The sumptuous palate weaves together
dark fruits, cacao and aniseed.

Harvest date: 19 April 2016

Bottling date: 17th March 2017
Composition: 100% Petit Verdot
Alcohol: 13.5%
TA: 5.3
pH: 3.7
Quantity: 48 cases

Tasting Notes:

Showing intense colours of mahogany and black cherry, this rare wine reveals complex aromas of raspberry, blackberry, tarry leather with a touch of violet. The sumptuous velvetine palate weaves together an intrigue of earthy dark fruits,
with hints of cacao, marzipan and aniseed, supported by sturdy tannins. Match with red meat, duck, game and well-aged cheese. Usually a key component in
our premium Pharos blend, in 2016 our precious Petit Verdot was made as a single varietal offering a unique opportunity to taste this rare grape.

Ageing Potential

In stable cellaring conditions, this wine should continue to evolve, drink by 2022.

In the Vineyard:

2016 was a rollercoaster of a vintage here in Matakana. We experienced a mixed bag of wind, rain, humidity and plenty of sunshine! Fortunately, healthy vines are more able to withstand the pressures of disease and a well-managed open canopy exposes the grapes to sunshine and air movement.

The grapes moved into veraison in January, much earlier than usual, then it was a case of patiently waiting for optimum flavours to develop, taking care that we retain that all-important acidity and ensuring the sugar levels are not excessive. By mid April we selected and hand-harvested perfect bunches of clean, fragrant fruit.

In the Winery:

In the winery, the fruit was destemmed and crushed into small open-top fermenters. A selected yeast instigated fermentation, with the rising ‘cap’ of skins initially hand-plunged four times daily. As alcoholic fermentation proceeded, the plunging regime was decreased to avoid over-extraction. After a period of post-fermentation maceration to add structure and balance, the wine was racked, the skins gently pressed, settled, then aged largely in a mixture of new and one year old French oak barriques. After 10 months, the barriques were blended together and the wine was then bottled without fining and bottle-aged before release.

Wine writer review:

BOB CAMPBELL, MW: 91 points

Moderately dense with a youthful ruby hue. Bright, fresh, vibrant red with cherry, cranberry, rhubarb and fresh herb flavours. An interesting wine with energy and personality. Moderately acidic - good with pasta and a red meat sauce


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