2018 Titus Vineyards Petit Verdot, Anything But Petit!

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Background

First, what is Petit Verdot? The literal translation is “little green one”. This is because it is a late ripening grape from the Bordeaux region in France. It is a commonly used grape in blending, usually in small amounts to add color, tannin, structure and herbaceous notes of violet and sage. Today it is common to see 2% to no more than 10% in many Cabernet Sauvignon’s and other wines.

The Winery

See previous story on family and Titus Vineyards at: https://californiawinesandwineries.com/2021/12/15/titus-vineyards-two-brothers-and-a-winemaker/ . At an event there I definitely walked away a fan of their Cabernet Sauvignon and Cabernet Franc but did not taste the Petit Verdot.

The Wine

First on the eyes this is not your see through, translucent sipping wine. It is as dark as a cavern and could be used in redacting any proprietary military or legal document!! It possesses a medium to medium heavy viscosity when swirling in the glass. On the nose, the first scent awakens one that something special is about to happen. Black fruits along with lilac and violets slap you upside the head with a bouquet of wonder and enticing charm. Once on the palate, plum, blackberry and blueberry dance to the tune of the song “Happy” in your mouth. Immediately the lyrics by Pharrell Williams came to mind “clap along if you feel like a room without a roof, clap along if you feel like happiness is truth”. The fruit is counterbalanced by dried herbs, mostly violets. The finish is dry and full bodied with velvety tannins and a unique roundness. Titus Vineyards produced this delightful and bold Petit Verdot and added 8% Malbec and 7% Cabernet Sauvignon. It was aged 22 months in 70% new French oak barrels. This blending of Malbec and Cabernet Sauvignon, added a depth of character to an already stoic wine. This wine will make my annual list of “Best Wines Tasted” in 2022! The wine goes for $58 and is perhaps one of the hidden gems of 2022!

Food and Wine Pairing

Last evening it was “warm enough” to fire up the BBQ and have a seared tri-tip steak, marinated in a Chaka sauce for 24 hours. Accompanying it was a baked Rustic potato and broccoli. Normally, I would pair a Cabernet Sauvignon or Cabernet Franc with this meat, however I was wanting “something different” but a solid wine which would hold up to the tri-tip. And did I find it!

Sláinte,


Michael

https://californiawinesandwineries.com

https://www.titusvineyards.com/

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