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Petit Verdot is often blended with other reds to enhance tannin structure or with its rich, deep colours and flavours, ramp other wines with lesser flavours and colours. The grapes off the rich red terra rossa soils are the key to producing this full-bodied, rich, intense wine.
It is a variety well suited to the Maritime Mediterranean climate of South Australia, ripening late with small robust berries with high juice to skin ratio, lending itself to a wine with lifted spices and berry fruit flavours. We set aside this late pick vintage in French and American Oak to develop its own concentrated style.
100% Petit Verdot
Think “powerful” when pairing Petit Verdot with food, with its explosions of flavours, robust acid and tannin levels, lends itself to flavoursome foods ... Barbecues, rich meat dishes and matured cheeses.