{"id":4407,"date":"2011-02-24T18:39:16","date_gmt":"2011-02-24T22:39:16","guid":{"rendered":"http:\/\/www.hagarty-on-wine.com\/OnWineBlog\/?p=4407"},"modified":"2011-05-19T14:02:11","modified_gmt":"2011-05-19T18:02:11","slug":"petit-verdot-virginias-next-wine-gem","status":"publish","type":"post","link":"http:\/\/www.hagarty-on-wine.com\/OnWineBlog\/petit-verdot-virginias-next-wine-gem\/","title":{"rendered":"Petit Verdot: Virginia’s Next Wine Gem?"},"content":{"rendered":"

Red Bordeaux Grape Gaining Traction in the Old Dominion<\/strong><\/p>\n

Color and spice and everything nice.\u00a0 An apt description for a grape that Virginia wine lovers will be hearing—and tasting a lot more of—in the years ahead.<\/p>\n

\"\"There\u2019s nothing petite about Petit Verdot.\u00a0 It produces a big, bold, dark wine that historically has been used as a minor blending grape in the M\u00e9doc\u00a0region of France, typically contributing less than 15% to their classic blends. Its origins are thought to predate Cabernet Sauvignon and its sparing use in Old World wines provide depth and color to Bordeaux\u2019s best offerings.\u00a0 The French think of it as a spice not a sauce.<\/p>\n

In the United States, for a wine to be called by its varietal name, a 1983 Federal law requires it must contain at least seventy-five percent of the grape named on the label.\u00a0 It\u2019s called varietal labeling.\u00a0 In Virginia, a growing percentage of Petit Verdot is being crafted in this style.\u00a0 And it\u2019s causing a buzz.<\/p>\n

In 2006, there was no separately reported acreage of commercially grown Petit Verdot in Virginia.\u00a0 Yet in 2010, five of the top fifteen wines earning gold medals in the Governor\u2019s Cup competition were bottlings of this deep purple beauty.\u00a0 Think zero to sixty in 3.5 seconds.\u00a0 And the grape is still in second gear.<\/p>\n

Origins of a winner<\/strong>
\nSo how did this aristocratic grape find its way to Virginia?<\/p>\n

\"\"

Tony Wolf, VA State Viniculturist<\/p><\/div>\n

As with much of the advancement in viticulture in the state, Dr. Tony Wolf, Professor of Horticulture at Virginia Tech and the state\u2019s cooperative extension viticulturist, played a role in determining if the grape could perform here.\u00a0 \u201cWe found the vine grew well throughout the state because of its cold hardiness.\u00a0 I think its future lies in its blending strengths. It can be a tougher sell as a straight varietal since it\u2019s not a familiar grape to the average wine consumer.\u00a0 But I\u2019m upbeat about the vine and recommend it as a viable vinifera species for winegrowers throughout the state,\u201d he says.<\/p>\n

Wolf further underscores it will be state\u2019s winemakers who ultimately decide how the grape will best be utilized. That debate is well underway and you may want to join in.<\/p>\n

In tests plantings in Winchester from 1991 to 1998 and in Blackstone from 2005 to 2007, Wolf evaluated the grape\u2019s potential for thriving in Virginia\u2019s terroir.\u00a0 He\u00a0 advised winemakers in 2008 that in addition to its cold hearty constitution it produced a wine that was rich in color, acidity, alcohol, tannin, and spicy flavors.\u00a0 Winemakers around the state looked up from their labors and responded with a collective, \u201cOh, really?\u201d\u00a0 The vine began to be planted statewide.<\/p>\n

In 2006, any Petit Verdot being grown in Virginia would have been listed under an \u201cother red Vinifera\u201d category since the plantings would have been quite small.\u00a0 In \u201907, 101 acres were officially reported under vine and in \u201908 115 acres.\u00a0 Total wine grape production in Virginia in 2008 encompassed 2,870 acres, generating some 7,000 tons of fruit, so the grape was still in its infancy.\u00a0 Statistics for 2009 are not available because the Federal Department of Agriculture stopped reporting individual vine acreage in the state.\u00a0 The Virginia Wine Board Marketing Office assumed that responsibility.\u00a0 In March of this year, updated acreage plantings will be available.\u00a0 Look for the grape to have gained an even stronger foothold in the last two years.<\/p>\n

Winemakers\u2019 verdict<\/strong><\/p>\n

\"\"

Andy Reagan<\/p><\/div>\n

So what are vintners around the state saying about the grape\u2019s potential?\u00a0 There are two camps of thought.\u00a0 One segment of cellar alchemists believes a varietally labeled version will dominate in the years ahead.\u00a0 Others are less optimistic, thinking the grape will retain its reputation as a blending component.\u00a0 Most all believe the berry will find a permanent home in the state regardless of how it is employed.<\/p>\n

One of the more passionate proponents of the grape is Andy Reagan, winemaker at Jefferson Vineyards.\u00a0 \u201cI believe Petit Verdot will become the best variety in the state. Just a few years ago at Jefferson we were producing sixty cases a year.\u00a0 Now it\u2019s around 600 and we could sell 1,000 cases if we had the fruit.\u00a0 Some of the knocks about Virginia red wine is that it lacks color, structure and not enough depth. \u00a0Petit Verdot has it all; inky hues, firm tannins, good acidity, and a spicy palate.<\/p>\n

\u201cI like to blend in a bit of Cabernet Franc or Cabernet Sauvignon to emphasize the fruit component which it doesn\u2019t possess in abundance. In the vineyard, it\u2019s been a consistent producer.\u00a0 We\u2019ve doubled our planting in the last two years and still can\u2019t make enough of it.\u00a0 It\u2019s one of our tasting room favorites,\u201d he says.<\/p>\n

\"\"

Jason Burrus<\/p><\/div>\n

Jason Burrus, winemaker at Rappahannock Cellars, won\u2019t go as far in committing to the grape\u2019s future.\u00a0 \u201cI like Petit Verdot and Virginia should definitely pursue its cultivation.\u00a0 But sometimes I think we place too much emphasis on varietal wines.\u00a0 I don\u2019t think predominately Petit Verdot or Tannat wines will cast a positive light on the state.\u00a0 I see it more as a blender for use in Meritage-style wines,\u201d he explains.<\/p>\n

\"\"

Michael Shaps<\/p><\/div>\n

But no sooner that one opinion is expressed and a counter thought erupts.\u00a0 Michael Shaps, owner and winemaker with Virginia Wineworks enthuses, \u201cThe grape could be Virginia\u2019s number one red in less than ten years.\u00a0 It will create its own demand. As more of it is poured in tasting rooms around the state, word will spread.<\/p>\n

\u201cPredominately I make it as a 100% varietal and use lesser amounts in some blends. It is a highly extracted, aromatic wine and makes itself in the vineyard, ripening consistently throughout most of the state.\u00a0 It is a wine for the serious consumer.\u00a0 And we need to connect with that category of drinker to put Virginia on the national wine map.\u00a0 The buzz about the grape is well established among winemakers.\u00a0 Soon the general public will catch the excitement.\u201d<\/p>\n

\"\"

Stephen Barnard<\/p><\/div>\n

Stephen Barnard, winemaker and General Manager at Keswick Vineyards, produces between 100 to 250 cases of the wine each year depending on the grape\u2019s availability. He makes both a varietal and a blended rendition. \u201cI\u2019ve found some problems with inconsistent cluster development in our vineyard so we must carefully cull it at harvest time to\u00a0eliminate any green berries.<\/p>\n

\u201cOne drawback is its unfamiliarity which can hinder sales.\u00a0 It takes time to educate the public to the merits of a new wine.\u00a0 But Cab Franc had a similar challenge and it was overcome.\u00a0 Petit Verdot is a big, aggressive, inky wine and not suited to everyone\u2019s taste so I strive to make a more elegant version.\u00a0 I love the wine and love making it,\u201d he states.<\/p>\n

\"\"

Jeff White<\/p><\/div>\n

Jeff White, owner and winemaker at Glen Manor Vineyards, and a relatively new vintner garnering impressive reviews for his wines, sees the grape as having multiple personalities.\u00a0 \u201cIt is my most consistent grape in the vineyard and I use it for both blending and producing a 100 percent varietal. So far the wine has been perfect just by itself. I will produce about 125 cases as a varietal this year.\u00a0 Everyone loves it and it sells out fast.\u00a0 Last year, I was down to two cases and I pulled it off our tasting sheet. I sent an email out announcing the impending end of its availability.\u00a0 It sold out in thirty minutes.\u00a0 I think it could ellipse Cab Franc,\u201d he says.<\/p>\n

In pursuit of excellence<\/strong>
\nPerhaps the most exciting thing about the grape is it typifies Virginia\u2019s pioneering spirit and willingness to continue to search for the grape that will place our state among the top producers in the Nation.\u00a0 It\u2019s perseverance with cause.\u00a0 Reputations are firmly established when success is consistently met in both the vineyard and the cellar.<\/p>\n

Every wine region in the world seeks to identify itself with one or two specific grapes.\u00a0 Think Napa Cabernet Sauvignon, Oregon Pinot Noir, New Zealand Sauvignon Blanc, Argentina Malbec and Australia Shiraz.\u00a0 In Virginia, Cabernet Franc and Viognier have made their mark.\u00a0 But as our industry matures and gains more experience growing grapes and making wine, the search will continue for the ultimate wine berry.<\/p>\n

Perhaps Petit Verdot will, indeed, be the breakthrough red grape of Virginia.\u00a0 Keep your eye on tasting notes throughout the state. There\u2019s a new Virginia wine gem emerging and its ultimate success or failure will be judged on how well it performs in the glass.<\/p>\n

If you want to weigh in on the decision, cast a vote with your palate.<\/p>\n

 <\/p>\n

Published in\u00a0the 2011 spring edition of The\u00a0Piedmont Virginian.<\/em><\/p>\n

\"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

Red Bordeaux Grape Gaining Traction in the Old Dominion Color and spice and everything nice.\u00a0 An apt description for a grape that Virginia wine lovers will be hearing—and tasting a lot more of—in the years ahead. There\u2019s nothing petite about Petit Verdot.\u00a0 It produces a big, bold, dark wine that historically has been used as […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true},"categories":[1],"tags":[105,299,16,217,297,104,271,298,263,264,262,296,242],"yoast_head":"\n\n\n\n\n\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n