This wine, sourced predominantly from our Stags Leap Vineyard estate, displays intense dark fruit aromas of blackberry preserves, strawberry, and black cherry, with hints of cocoa, espresso, and cinnamon. The well-rounded palate reveals bright red plum and touches of cedar, tobacco, and cherry cordial. Smooth tannins support the fruit character. Enjoy with a hearty winter stew of beef and root vegetables.
Deep purple in the glass, this is a wine you must enjoy with
food. Perfumed with violets, blue fruit, berry compote, vanilla, and oak spice, it has
a sweet entry and big, bold mid-palate showing ripe, sweet blueberries and Oregon
olallieberries with a hint of espresso. This is a very textured wine with firm tannins and a
Following several years of drought, February delivered much-needed rain to the vines. Budbreak occurred early in 2015 due to warmer than normal temperatures in late winter and early spring. Warm temperatures and abundant sunshine June through October led to good growth the rest of the season, an
early harvest, and very high-quality, balanced fruit. The fruit for this wine was harvested at an optimal level of ripeness in September. Fermentation took place at a high temperature to ensure that maximum extraction was achieved before the wine was racked to 76 percent new French oak barrels. The wine was aged in barrel for 17 months before bottling.
The majority of the fruit for our 2015 Petit Verdot was sourced from our vineyards in the Rutherford, Oakville, and Stags Leap District appellations. Petit Verdot is a late-ripening variety, and these warm regions encourage the development of complex flavors and a rich mouthfeel.
Food Pairing Notes
A wine this big needs a classic dish like a roasted prime rib with garlic butter and herbs. This wine has a large personality with bold aromas and flavors. To match its intensity, pair it with Pecorino di Rocca, a cow’s milk cheese from Italy.
Our Petit Verdot is aged for 17 months in French oak barrels.