Petit means small in so many ways, and Petit Verdot is no different. Its a late ripener, with huge tannin and heaps of color and flavor which makes it the perfect addition to any blend. It’s also being used more and more as a Single Varietal and I even heard of a farm who made Petit Verdot Rose. A brief overview from our trusty source of info, Wikipedia reveals a complex varietal:

Petit verdot is a variety of red wine grape, principally used in classic Bordeaux blends.It ripens much later than the other varieties in Bordeaux, often too late, so it fell out of favour in its home region. When it does ripen, it is added in small amounts to add tannin, colour and flavour to the blend. It has attracted attention among winemakers in the New World, where it ripens more reliably and has been made into single varietal wine. It is also useful in ’stiffening’ the mid palate of Cabernet Sauvignon blends.

When young its aromas have been likened to banana and pencil shavings. Strong tones of violet and leather develop as it matures.

There you have it. Banana and leather… Sounds awful, but when you simmer it down with a slope side Shiraz and perhaps, even a dash of the amazing green flavors in a Merlot, you will have an amazing blend.

One of the five “Noble” black varietals allowed in Bordeaux. Petite Verdot ripens extremely late, sometimes well into October. Used for many years to add structure to the Bordeaux blends, on its own Petite Verdot can produce hardy wines rich in color, tannin and alcohol. The problem lies in the ripening date, as Petite Verdot was discouraged in the 1960s in favor of the better and more reliable Cabernet Sauvignon. Enjoying a small resurgence today in some warm weather areas such as Napa Valley and Australia where the wines produced are spicy, tannic and richly extracted.

So, will Kleinhoekkloof blend, or go single varietal Petit Verdot?

Who knows?