Three Creeks Winery Petit Verdot (2018)

Every wine region has its particular grapes, blends, and wines that set it apart from every other wine region. When it comes to the State of Virginia, it may be safe to say that one particular grape sets it apart from other regions. The grape is the Petit Verdot. To be sure, Petit Verdot is grown around the world. What happens in Virginia is its own story. 

Petit Verdot -- translated as "little green" -- is a grape varietal that matures late in the growing season. As such, it is often used as a blending grape. The winemakers of Bordeaux rely upon the grape to add color, tannins and depth to their iconic blends. Few if any produce a single varietal wine that feature the grape. 

Like many grapes, Petit Verdot has made its way to other parts of the world, some close like Portugal, and others further way, such as  Chile, Argentina, Australia, Mexico and South Africa. In the United States, the grape is grown in ten States. As noted above, one of those States is Virginia. 

Virginia has become a place where there are multiple winemakers produce a single varietal wine that features the Petit Verdot grape. One such winemaker is Three Creeks Winery, which provides a Petit Verdot that, quite frankly, provides a robust red wine that stands out. 

This particular Petit Verdot is aged for nine months in new and neutral American Oak barrels. It pours a dark crimson red, with inky depths in the middle of the glass. There are aromatic elements of some very dark fruits, like plums, black cherries and blackberries. Much of those dark fruits carry over to the flavor of the wine. Plums and blackberries, with hints of vanilla and clove, greet the taste buds. 

The taste also includes other elements that one would expect from a Petit Verdot. One noticeable element is the tannins. There is also some earthiness that emerges from the wine as it sits in the glass and opens up. 

The Three Creeks Winery is a lovely place in Hamilton, Virginia. It is definitely worth the visit, not just for the scenery, but also this Petit Verdot wine. 

PEACE.

Linden Petit Verdot (2013)

Linden Vineyards is definitely located in a beautiful place.  Perched on a high spot in northern Virginia's Blue Ridge mountains, there are beautiful views of the rolling hills, with rows of vines near and forests afar.  Even on a gloomy day, such as the one last February when my beautiful Angel and I visited the winery, cannot put a damper on the vistas. 

A visit to Linden is not without its rules.  I've been to many tasting rooms, but none with all of the rules of Linden.  For example, the winery discourages you from bringing your kids, but the rules preclude, among other things, parties of more than 4 people and food from outside the winery.  (Most wineries that we have visited usually allow children, especially where there is space for them to run around, and have no issue with outside food).  Still, the rules did not matter to us, as it was just my Angel and myself.  

We did the wine tasting, tasting four wines, including a 2016 Viognier and 2016 Petit Manseng, as well as the 2013 and 2014 vintages of the Petit Verdot.  After the tasting, we decided to buy a couple of bottles to take home, including that 2013 vintage of the Petit Verdot.  This wine is made with 96% Petit Verdot grapes and 4% Cabernet Franc grapes. 

Interestingly, I have reviewed two Petit Verdot wines in the past, and both came from Virginia.  The first was the 2010 Vintage of the Petit Verdot from Gallino Cellars.  The second was the 2014 vintage from Pearmund Cellars.  Both got very positive reviews because both were very good wines.  They set the bar for the consideration of a Petit Verdot wine from Linden Vineyards.

The Petit Verdot pours a dark ruby red. As the wine sits in the glass, one is greeted by aromas reminiscent of a small basket full of fruit, particularly cherries and raspberries.  There were also some floral notes, that I had a little difficulty placing.  But, the one thing that I had no problem with identifying is the brightness that could be found in the aroma. The Linden Petit Verdot was brighter than I would have expected for a wine based principally, if not entirely, upon this varietal.

That brightness carried over to the taste of the Linden wine. Each sip revealed a bowl of ripe cherries, completed by a few raspberries and/or blackberries. There is also just a hint of earthiness in the back, a faint reminder of the reason why winemakers use Petit Verdot in the blending of Bordeaux red wines. Those faint reminders could not overcome the bright, full-bodied nature of this wine, as if its aroma and flavor were intended to make this wine stand out.  They succeeded in that regard. 

To be sure, I liked this wine as much as I liked the Petit Verdot wines from Gallino Cellars and Pearmund Cellars.  All three were good wines and, rather than say which one is better or the best, I will close this post by pointing out that these wines demonstrate why Petit Verdot may be one of the best wines to come out of the State of Virginia.  Until next time, 

ENJOY!

Pearmund Cellars Petit Verdot (2014)

If wine could be likened to a movie (by someone who not involved in making movies or wines), Petit Verdot would be a supporting actor or actress.  The grape definitely contributes to the final product, offering its boldness to bring flavor and tannins to the aroma and taste of the wine.  However, its contribution is not as great as the leading grapes.  Petit Verdot never gets top billing, which usually goes to grapes such as Cabernet Sauvignon or Merlot.

There may be many reasons why. Unlike other grapes, Petit Verdot takes longer to ripen, which means that it is harvested after other grapes.  The lateness in the harvest sometimes means that the Petit Verdot grapes are usually added during the blending process, when vintners use the bold flavors and the tannins to add character to a wine.

Nevertheless, there are wines where a grape like Petit Verdot gets top billing, just as there are opportunities for a supporting actor or actress to take center stage.  When given the chance, a Petit Verdot wine provides a bold performance, with aromatic and taste elements that feature dark berries, leather, chocolate and even smoke.

One example of a bold Petit Verdot wine comes from Pearmund Cellars in Virginia.  The wine pours with garnet tones, which, depending upon the lighting, also give rise to plum or raisin colors.  The aromas that greet the nose are full of those black fruits, such as blackberries, black cherries and even blueberries.  There is some earthiness to the aroma as well, along the lines of slate or graphite.  

Much of the dark berries carries through to the taste of the wine. The wine features blueberries up front, with plumb and blackberry notes on the back end.  The tannins enclose the flavors of the wine and fill in the finish.

The Pearmund Cellar's Petit Verdot shows how a supporting grape and truly shine.  A bottle can be purchased from the vineyard for about $32.00.  

ENJOY!

Black Ankle Vineyards Slate 3

Wine blends are very intriguing. I have spent a lot of time learning about different varietals, especially ones that people don't usually see.  However, while I work to get an understanding of different grapes, there are people out there who are blending different varietals together.  The learning process almost has to start over again.

Yet, I am willing to continue learning, especially when it comes to the blends such as Black Ankle Vineyard's Slate 3.  This is the third iteration of this blend.  I have previously reviewed the original Slate.  I have tasted the Slate 2, and, there is a bottle in our wine cage.  (That means a wine review may be in the offing.)  But, my beautiful Angel pulled out a Slate 3 from that cage and opened it recently.  So, the wine reviews of the Slate iterations are going to be out of order.  

The Slate 3 is a blend of Bordeaux grapes - Cabernet Sauvignon, Cabernet Franc, Merlot and Petite Verdot.  This blend already marks a departure from the original Slate, which had a substantial amount of Syrah and a little Malbec blended into it.  The breakdown for the Slate 3 is 34% Cabernet Sauvignon, 32% Cabernet Franc, 25% Merlot and 9% Petit Verdot.  The grapes come from vines that grow on decomposing slate laced with veins of quartzite, with the slopes facing predominantly to the west and the south.  The wine was aged 18 to 30 months in French oak barrels, with 31% of those barrels being new.   It was bottled in April 2017 and 725 cases were produced. 

The wine pours a crimson red with burgundy tones, suggesting a robust red wine.  The winemakers describe the wine with aromatic elements of dried plums, blackberries and currants, with additional taste elements of orange peel and cracked pepper.  

The fruit elements are clearly present in the aroma of the wine.  In addition to blackberries and currants, I thought I sensed some raspberries.  The body of the wine is firm, with a soft middle gently introducing the fruit elements of the wine, while the edges are a little tighter, with some tannins.  The edges also give those pepper notes and even, appropriately enough, some mineral or slate tones.  There is a dry finish that one would expect from a bold red.  

Overall, the Slate 3 is very good and probably will be even better with age.  That is why we still have a couple additional bottles still sitting in the wine cage.  The wine sells for $45 a bottle. 

ENJOY!

Gadino Cellars Petit Verdot (2010)

Classic Bordeaux blends are made with five grapes.  Some of those grapes are very well known, such as Cabernet Sauvignon, Cabernet Franc, Merlot, and Malbec.  Others are not so well known ... like Petit Verdot. 

The origin of Petit Verdot has been lost to history.  Many believe that the planting, harvesting and use of Petit Verdot in the Bordeaux dates back to the 16th or 17th century, which predates the cultivation of Cabernet Sauvignon.  However, a look at any shelf in a wine store clearly reveals that Cabernet Sauvignon predominates over Petit Verdot.  This dominance extends far beyond French wines.  Quite frankly, Cabernet Sauvignon rules over Petit Verdot practically everywhere.  

The reason is simple: it is a lot easier to cultivate Cabernet Sauvignon than Petit Verdot.  The Petit Verdot vines are much more temperamental, requiring more work and oversight.  The grapes also ripen later than Cabernet Sauvignon and other red grapes.  As a result, Petit Verdot grapes are rarely used to make single varietal wines; instead, it is used as a blending grape, such as in those Bordeaux blends. However, during our little trip to the Inn at Little Washington, my beautiful Angel and I stopped at a nearby winery, Gadino Cellars, and discovered a Petit Verdot wine that was very good.  Given Clare could not drink at the time, I bought a bottle for us to enjoy at a later date.

Recently, we opened the bottle of Gadino Cellars' Petit Verdot (2010).  The wine poured a ruby red, with some darker crimson tones.  After doing a little research about Petit Verdot, I was expecting a wine that would be full of aromatic elements such as, by way of example, "Cigar Box, Pencil Shavings, Cellar Floor, Leather and Smoke" or "vanilla, smoke, spice, cedar, molasses and even tar."  With respect to fruits, the suggested notes would be dark cherries, plums or blackberries.

The Gadino Cellars' Petit Verdot featured a nose that was full of ripe dark cherries, accompanied by some more darker fruit, such as plums.  Those cherries and dark fruit were present throughout the wine.  The winemakers describe the flavor as including "juicy dark fruits," which "lead into a velvety texture of cocoa, crushed dried herbs and a caramel finish."  There is also a suggestion of tobacco.  I don't know if I could sense a "velvety texture of cocoa" or "tobacco," but I could say that there was a nice earthiness.  Nothing like a cellar floor, but something reminiscent of the ground on which the grapes were grown.  There was also a component of dried herbs, which provided a thyme or sage element to the flavor profile of the wine.  The Petit Verdot has its share of tannins, which provided an ever so subtle sense of astringency, which were mostly around the edges and gave way long before the finish. 

The winemakers suggest that this Petit Verdot pairs very well with a rack of lamb, eye of round, veal shank, duck and steak. This wine definitely goes well with red meat, whether grilled, roasted or braised. 

Overall, this wine is a very good example of an Old World varietal in a New World expression,  I have not seen this wine in stores but if you find yourself in Little Washington, you should check out Gadino Cellars.

ENJOY!

Black Ankle Vineyards Crumbling Rock (2009)

According to the winemakers at Black Ankle Vineyards, the 2009 season was a difficult one.  Budbreak did not occur until April 25, which was the latest in the short history of the vineyards.  The first weeks and months of the growing season were cool and rainy, with the good weather really not emerging until the end of June and the beginning of July.  That good weather did not last long, with the cooler-than-normal temperatures and rain returning toward the end of July and August.  After the harvest, the effect of the weather was evident ... the red grape production was down by 40%.

While adversity may lead to fewer grapes, it can also produce better wines.  Take, for example, Black Ankle's Crumbling Rock (2009).  The Crumbling Rock is a blend of the four grapes -- Merlot, Cabernet Franc, Cabernet Sauvignon and Petit Verdot -- that are commonly used to make Bordeaux wine.  The exact blend is 30% Merlot, 28% Cabernet Franc, 22% Cabernet Sauvignon and 20% Petit Verdot.  All of the grapes were harvested between October 5 and October 25, 2009.  After the grapes are picked, sorted and have undergone their primary fermentation, the wine is then aged for sixteen months in 100% new French oak barrels.

According to the winemakers, the 2009 vintage of Crumbling Rock has "a gorgeous ruby red color" and "offers up lush, ripe red fruit on the nose, with smoky undertones and whiffs of baking spice and pencil shavings."  As for the taste of the wine, the winemakers not that "[t]he medium-bodied palate reveals more red fruit, including dark cherries, cedar box sweetness and cocoa."

The winemaker's description of the Crumbling Rock provides an accurate description of the wine.  The wine pours a beautiful, dark, ruby red color.  For my rather amateur olfactory senses (at least when compared to winemakers and sommeliers), I could sense some of that baking spice and a little smoke or leather tucked into the abundance of cherries.  (I did not smell any pencil shavings, but that may be due to the fact that I rarely use any pencils anymore.)

As for the taste, a glass of the Crumbling Rock was like a small basket of dark ripe cherries.  The fruit was the centerpiece of the taste profile, providing the Crumbling Rock with what one would expect from a Bordeaux Blend.  Other elements, such as a little of that baking spice and cocoa, hung around the edges of the wine. (I have to say that I did not sense any "cedar box sweetness.)

The 2009 vintage of the Crumbling Rock can be paired with a variety of different foods or dishes.  Personally, I think that this wine is best paired with red meat dishes, but, it can also be paired well with certain pork and chicken dishes.  This particular bottle was paired with Pork Medallions in a Red Wine Sauce. 

This wine is available from the winemaker, Black Ankle Vineyards.  It sells for $48.00 a bottle.

ENJOY!

Black Ankle Vineyards Slate (NV)

Recently, my beautiful Angel, Clare, met a couple of longtime friends for a wine tasting at a vineyard ... in Maryland.  I have heard about wineries in the Free State, but, I know very little about them.  Clare got to learn about one particular vineyard, Black Ankle Vineyards, which is located in Frederick County, Maryland.

Black Ankle Vineyards has been in business for about three years.  It is growing an impressive array of grapes.  The red grapes include Cabernet Sauvignon, Syrah, Merlot, Cabernet Franc, Malbec and Petit Verdot.  The white grapes include Chardonnay, Gruner Veltliner and Viognier.  This is pretty impressive for a vineyard that is located in Maryland, rather than in California, Oregon or Washington State.

Black Ankle's winemaking process is also rather interesting.  The winery uses once-used or brand new barrels for aging.  Lighter reds are aged for months in once-used barrels, while heavier reds are aged in new barrels.  The winery ages its wines between sixteen to eighteen months in the barrels.  After her wine tasting, Clare bought a bottle of Black Ankle Vineyard's Slate, a blend of six different grapes.

The Slate is made with grapes grown on a hillside of decomposing slate with veins of quartz. The wine is made with 37% Cabernet Sauvignon, 31% Syrah, 22% Merlot, 6% Cabernet Franc, 3% Malbec and 1% Petit Verdot. This wine does not have a vintage because it is made primarily from grapes picked during the 2007 and 2008 harvests, along with grapes from the 2010 harvest.

The wine pours a bright crimson red, with tones much fuller than other wines that I have tried.  The aroma is full of red berries, like ripe cherries, strawberries and blackberry.  The winemaker suggests dried plum, blackberry, currant and a little cracked black pepper.   Those berries carry over to the taste, but there they are joined by some other flavors such as black pepper or white pepper.  There is also a hint of minerality. 

Black Ankle produced only six hundred cases of the Slate.  The wine has an ABV of 13.9%.  The bottle is available at the vineyard's tasting room and a bottle sells for $45.00.  

ENJOY!

Chateau Lescalle Bordeaux Superieur (2003)

When one thinks of French wine, the first thought is usually Bordeaux.  The wine comes from the largest wine appellation in France.  The Appellation Origin Controllee in Bordeaux accounts for nearly one-quarter of all AOC wines produced in France.  Wine growing in this region dates all the way back to the Roman Empire.  As early as 48 A.D., the Romans planted grapes in this region to produce wine for the soldiers.  The first recorded evidence of winemaking in the Bordeaux region dates back to Pliny the Elder in 71 A.D.

Chateau Lescalle is a small chateau built by Emanuel Tessandier in 1875, near the town of Macau, which is located in Haut-Medoc and on the edge of the Margaux appellation.  The winemaker Claude Gaudin oversees the vineyards that have dense vine plantings, which limits yields and increases the intensity of the fruit.  The winemaker also extends the extraction time to pull all of the flavor out of the grapes.  The result should be an intense wine.

When I poured this Bordeaux Superieur, I immediately saw the need to decant the wine.  (I only had a glass, so I let it sit for a while, the rest was going into making a Bordeaux Au Jus for the Herb Crusted Standing Rib Roast.)  The need to decant this wine is to be expected, especially in light of the fact that the wine has sat in the bottle for about eight years. 

The wine pours a nice dark crimson color, with only the faintest deep purple hue.  The aromatics of this wine speak of dark cherries, plum, earth and some spice.  The taste of this wine is very fruit forward, with a lot of dark cherries and blackberries, along with earthy notes.  

Planet Bordeaux.com suggests that this wine is more like a Medoc Cru Beaujolais rather than a Bordeaux Superieur, but, I am glad it is just a Bordeaux Superieur.  At $18.49 a bottle, it is much more affordable and allows for many more people -- like me -- to try a great wine without having to fork out a lot of money for the wine.

I purchased this wine at Capital Beer and Wine, a new beer and wine store in Bethesda, Maryland. 

ENJOY!

For more about this wine, check out Planet Bordeaux.com.