The bouquet captivates the nose with aromas of ripe black cherry and juicy blackberry
supported by wisps of cracked white pepper, ground clove and dried tobacco leaf.


Opening with rushes
of blackcurrant jam, wild blueberries and supple cherry fruit, the wine follows with hints of black
licorice and ground clove, then finishes with a hint of mint leaf amid silky tannins.

Growing Conditions

The majority of the fruit for our 2010 Petit Verdot was sourced from our vineyards in Oakville and
Stags Leap District, with a small amount from our Rutherford blocks. Petit Verdot is a late-ripening
varietal, and these warm regions encourage the development of complex flavors and a rich mouthfeel.

The 2010 vintage was cooler than usual during the growing season, but ended with a heat wave.


The fruit for this wine was harvested at an optimal level of ripeness early to mid-October.


Fermentation took place at a high temperature to ensure that maximum extraction was achieved


Racked to 40% new French oak barrels. The wine was aged in barrel for a total of
18 months before bottling.


The inky ruby-black hue this wine flaunts in the glass matches its concentration, both on the nose and
on the palate.

Food Pairing

Bold and opulent, this wine would be best matched with a hearty pairing such as braised beef short
ribs and roasted root vegetables. An aged, nutty cheese like Saenkanter, would make an impressive
cheese course when paired with our Petit Verdot.