If you’ve never had a 100% Petit Verdot, expect dry, chalky tannins and low acidity. The 2017 vintage is definitely full flavor with lots of blueberry and cherry to help soften the tannins.


October 6, 2017


September 4, 2020


- Fermented: 10 days in 1.5 ton open top stainless steel fermenters

- Pressed: To stainless steel tank to settle sediment, then racked to neutral barrels

Food Pairing

Pair this wine with rich, high fat foods to help smooth out this hefty wine. We like the umami of The Poor Italian Café’s salad dressing, with tortellini.