{"id":5287,"date":"2011-06-19T20:05:28","date_gmt":"2011-06-20T00:05:28","guid":{"rendered":"http:\/\/www.hagarty-on-wine.com\/OnWineBlog\/?p=5287"},"modified":"2020-06-17T11:30:05","modified_gmt":"2020-06-17T15:30:05","slug":"chateau-obrien-2008-petit-verdot-delivers","status":"publish","type":"post","link":"https:\/\/www.hagarty-on-wine.com\/OnWineBlog\/chateau-obrien-2008-petit-verdot-delivers\/","title":{"rendered":"Chateau O’Brien 2008 Petit Verdot Delivers"},"content":{"rendered":"

Impressive Rendition of Virginia\u2019s Up and Coming Grape<\/strong><\/p>\n

The Wine<\/strong>
\n\"\"This past February, I posted an article<\/span><\/a> on the potential for Petit Verdot becoming the Old Dominion\u2019s star grape.\u00a0 I interviewed several of the state\u2019s respected vintners who all agreed the berry was attracting the attention of a rising number of wine lovers.<\/p>\n

Recently, I had the pleasure to again taste why this exotic wine is turning heads in the Commonwealth.\u00a0 Chateau O\u2019Brien<\/span><\/a>\u2019s winemaker, Jason Murray, has created a gorgeously inky 100% Petit Verdot with aromas of layered black fruit and lush spice notes.\u00a0 On the palate black cherry with a\u00a0veil\u00a0of\u00a0cinnamon\u00a0and spice predominate, leading to an extended soft finish of silky tannins.<\/p>\n

The wine was aged for 24 months in French Oak and has been moving out of the tasting room at a rapid clip.\u00a0 Proprietor Howard O\u2019Brien advises limited quantities of the \u201908 are still available.\u00a0 Otherwise, it will be a year before the 2009 effort will be released. \u00a0I’d suggest you stop by the tasting room soon if you want to score a bottle.<\/p>\n

The\u00a0Food<\/strong>
\n <\/strong>\"\"A big, bold wine needs the comfort of a juicy steak, right?\u00a0 Yes, but. \u00a0I love going against convention and found that Baked Dijon Wild Atlantic Salmon fillets were equal to bringing out the best in this smooth red. \u00a0Why?\u00a0 First, the salmon was full bodied and favorable.\u00a0 But its depth was intensified with a glaze that included butter, Dijon mustard, honey, bread crumbs and chopped pecans.\u00a0 It was a classic example of a dish\u2019s intensity being magnified by its ingredients.\u00a0 It was accompanied with spring asparagus.<\/p>\n

Ingredients<\/strong><\/p>\n