Another of the Bordeaux grapes, used predominantly for adding dark violet colour, stouter tannins and concentrated fruit flavour to a blend. However, it tends to ripen later in the season than other varietals and in Bordeaux it can be rather hit or miss as to whether it makes it to harvest and becomes a viable addition to the blend.

In Argentina the consistent, extended growing conditions have given Petit Verdot a new lease of life. In this warmer climate the odds of the grape maturing on the vine are significantly increased and this has resulted in Petit Verdot being used not only in some excellent blends but also as a single varietal wine in its own right.


This is a highly concentrated grape with lots of colour, structure and flavour. Aromas and flavours may include dense, dark fruit such as blackberry, black cherry and plum, combined with vanilla, smoke, spice, cedar, molasses and even tar. It will match well with foods with plenty of weight, protein and fat such as rich cuts of meat, well-aged cheese (e.g. stilton) or wild game.