Petit Verdot is Bordeaux's supporting actor, the grape that adds colour, grip and a lift of violet perfume to a red blend without demanding top billing. It has long been a blending grape rather than a wine in its own name, though warmer vintages and warm-climate plantings are changing that.
A late-ripening Bordeaux grape used in small amounts
The name means 'little green one', a nod to how late Petit Verdot ripens. On the Left Bank of Bordeaux, in the Médoc, growers add a splash to the Cabernet Sauvignon base, rarely more than a few percent, to deepen the colour, firm up the tannins and lend a floral, spicy lift. In a cool year it ripens so unreliably that it nearly vanished from the region, and it stays a minority partner beside Merlot and Cabernet Franc.
Varietal Petit Verdot in warmer wine countries
Give the grape real heat and it ripens fully, which is why the best solo bottlings come from warm regions. Spain leads the way, with inky, firm reds out of Castilla-La Mancha and Jumilla. California grows it across Napa and the Central Coast, Australia makes powerful versions in the Barossa and McLaren Vale, and South America adds ripe styles in Argentina and Chile. These are bold, deeply coloured wines with blackberry, plum, violet and a savoury, peppery edge, at home in our wider red wine range. For the classic blend, look to France.
Petit Verdot FAQ
What does Petit Verdot taste like?
Expect a full-bodied, tannic red with dark fruit like blackberry and plum, a clear note of violets, and touches of spice, herbs and leather as it ages. It is intense rather than delicate.
What food pairs with Petit Verdot?
Its structure loves rich, savoury food. Grilled and roasted red meats, lamb, game, braised short ribs and hearty stews all work, as do hard, aged cheeses such as Manchego or mature Gouda.
Can you age Petit Verdot?
The serious warm-climate bottlings can. Firm tannins and deep colour help them develop for five to fifteen years, gaining leather and dried-fruit complexity. Simpler examples are best enjoyed young.