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2010 Petit Verdot

2010 Petit Verdot

Of all the Napa Valley wine varieties that Ballentine Vineyards grows, Petit Verdot has the unusual characteristic of producing more than two clusters per shoot. The berries are small, which is where Petit Verdot gets its name. It’s a hardy grape, making it perfect for rich, meaty dishes, spicy food and many different cheeses.

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$42.00
$33.34
 
SKU: BALPV10
Wine Specs
Vintage
2010
Varietal
Petit Verdot
Appellation
St. Helena-Napa Valley
Harvest Date
October 19, 2010
Alcohol %
14.8
Wine Profile
Tasting Notes
Cherries, blueberries and shortcake come to mind when you first dive into this glass. Petit Verdot always has an exotic floral side, and there are hints of coffee and dried fruits. This wine is a true teeth stainer. A big wine, that has loads of textures and flavors. Our Petit Verdot has a complex palate anchored in cherries and maple syrup. This is a well structured wine throughout, and the unique characteristics of this vineyard make this wine big and voluptuous at the same time.
Vineyard Notes
Planted on our Crystal Springs ranch located at the north-east edge of the St. Helena appellation, this vineyard is shaded from the early morning sun. The peak exposure is late in the day when the sun hangs low over the Myacamas & the ground has warmed up. Usually the last of our sites to ripen, the rocky and loamy soil helps de-vigorate the vines and improve the tannin structure of the grapes from this vineyard. Long hang time is critical to achieve the maximum quality, and we tend to pick the grapes very ripe.
Winemaker Notes
Petit Verdot lends itself to making a monster red wine. The varietal has incredible color & tannin, and can be easily over extracted. Proper ripeness at the time of harvest and handling in the winery are critical to the success of a varietally bottled Petit Verdot. This varietal gets our most gentle treatment in the winery, and we utilize pump overs in the winery more as temperature management than for extraction. Color and tannin development happen almost immediately, and thus this wine is pressed off with some residual sugar and allowed to finish fermentation in barrel. The wine is barrel aged with the goal of softening the tannins and bringing the wine to its maximum potential.
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