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red France VIVC #9273

Petit Verdot

Also known as: Verdot, Petit Verdau, Carmelin

red-wineblending-varietylate-ripeningdeeply-coloredtannic
Petit Verdot vineyard in [Pauillac](/appellations/pauillac-aoc), [Bordeaux](/appellations/bordeaux-aoc)
Petit Verdot vineyard in [Pauillac](/appellations/pauillac-aoc), [Bordeaux](/appellations/bordeaux-aoc)

Summary

Petit Verdot is a late-ripening, deeply colored Bordeaux variety traditionally used in small percentages (2-8%) to add color, violet aromatics, and structural tannins to Cabernet Sauvignon-based blends. With approximately 8,000 hectares globally, the variety has expanded significantly beyond Bordeaux, where it often fails to ripen fully. Warmer climates in Spain, Australia, and California allow Petit Verdot to achieve full maturity, leading to increased single-variety bottlings that showcase its intense color, floral aromatics, and powerful tannin structure.

Identity & Synonyms

Official Name: Petit Verdot
VIVC Database: VIVC Entry #9273
Prime Name: PETIT VERDOT (VIVC)
Berry Color: NOIR (Black/Blue-black)

Synonyms:

  • Verdot (generic term including related varieties)
  • Petit Verdau (historical variant)
  • Carmelin (rare regional)

Related variety: Gros Verdot - genetically distinct, less commonly planted.

Genetic Origin / Pedigree

Origin: Bordeaux, France (Gironde department)

Parentage:

  • Unknown - ancient Bordeaux variety
  • No confirmed parents through DNA analysis
  • Part of the traditional Bordeaux cépage alongside Cabernet Sauvignon, Merlot, Cabernet Franc

Historical Documentation: Documented in Bordeaux since at least the 18th century as a minor blending component.

Global Distribution

Total Area Planted: ~8,000 hectares globally

Top Producing Countries (ha):

  1. Spain - ~4,000 ha (La Mancha, Jumilla, Ribera del Duero)
  2. France - ~1,500 ha (Bordeaux; Languedoc increasing)
  3. Australia - ~1,000 ha
  4. USA - ~800 ha (California, Virginia)
  5. Chile - ~400 ha
  6. Portugal - ~300 ha

Planting Trends:

  • Declining: Bordeaux (climate still marginal)
  • Increasing: Warm New World regions; Spain; single-variety bottlings emerging

Viticulture

Phenology:

  • Bud burst: Late
  • Flowering: Late
  • Véraison: Very late
  • Harvest: VERY LATE (among last varieties harvested; October-November in Bordeaux)
  • Growing season: 200-220 days

Vigor: Medium to high.

Fertility: Medium - 1.3-1.8 clusters per shoot.

Typical Yield:

  • Bordeaux: 3-5 tons/ha (often reduced by incomplete ripening)
  • Warm climate: 5-8 tons/ha
  • Quality-focused: 4-6 tons/ha

Disease Sensitivities:

  • Powdery mildew: Medium susceptibility
  • Downy mildew: Medium susceptibility
  • Coulure: Medium susceptibility

Climate Fit:

  • Optimal: HOT climates with extended growing seasons
  • Growing Degree Days: 3,000-3,800 GDD (base 10°C)
  • Bordeaux often too cool for full ripening
  • Warmer climates (Spain, Australia, California) allow complete maturity

Soil Preferences:

  • Gravel (Bordeaux Médoc): Classic terroir when ripening achieved
  • Warm soils: Heat retention benefits late ripening
  • Well-drained essential

Enology

Typical Must Parameters at Harvest:

  • Sugar content: 22-26 °Brix (when fully ripe)
  • pH: 3.4-3.7
  • Titratable acidity: 5.0-7.0 g/L
  • Potential alcohol: 13.0-15.0% ABV

Color Contribution:

  • Exceptionally deep color (among darkest varieties)
  • High anthocyanin content (800-1,500 mg/L)
  • Color stability excellent
  • Primary reason for blending inclusion

Maceration:

  • Duration: 14-28 days (extended for age-worthy wines)
  • Temperature: 26-32°C
  • High tannin extraction requires careful management
  • Extended post-fermentation maceration beneficial

Oak Aging:

  • French oak predominant
  • Can handle significant new oak (40-80%)
  • Duration: 14-24 months for premium wines
  • Tannin integration requires time

Blending Role (Primary Use):

  • Bordeaux: 2-8% typical inclusion
  • Contributes: Color, tannin, violet aromatics, structure
  • Rarely exceeds 10% even in Left Bank blends
  • Single-variety wines emerging in warm climates

Aging Potential:

  • Blended: Contributes to 20-40 year aging in classified growths
  • Single-variety: 10-20 years in warm climate examples
  • Requires extended aging for tannin resolution

Sensory & Chemical Markers

Chemical Composition:

  • Total anthocyanins: 800-1,500 mg/L (exceptionally high)
  • Total tannins: 4.0-7.0 g/L catechin equivalents (VERY high)
  • Color intensity: Among highest of commercial varieties

Key Aroma Compounds:

  • Terpenes: Violet (characteristic floral note)
  • Esters: Blueberry, blackberry, plum
  • Pyrazines: Low when fully ripe
  • Oak-derived: Integrates well with oak compounds

Sensory Profile:

Blending Contribution:

  • Adds: Purple-black color; violet aromatics; structural tannins
  • Noticeable even at 5% inclusion

Single-Variety (Warm Climate):

  • Visual: Inky purple-black; opaque
  • Aromatic: Violet, blueberry, blackberry, leather, graphite
  • Palate: Full body, VERY high tannins, powerful structure, long finish

Common Enological Issues

Incomplete Ripening

  • Cause: Very late ripening in cool/marginal climates.
  • Risk: Green, vegetal character; harsh tannins; thin fruit.
  • Decision point: Climate/site selection paramount; Bordeaux remains marginal; warm climates allow full expression.

Excessive Tannin Extraction

  • Cause: Very high tannin content in skins and seeds.
  • Risk: Astringent, aggressive wines requiring decades to resolve.
  • Decision point: Careful extraction management; extended aging before release; blending to soften.

Volatile Acidity Risk

  • Cause: Very late harvest coincides with warm conditions; extended fermentation.
  • Risk: VA accumulation during slow fermentation.
  • Decision point: Temperature control; yeast nutrition; timely fermentation monitoring.

Blending Integration

  • Cause: Powerful character can dominate blends if over-included.
  • Risk: Imbalanced blends; loss of elegance.
  • Decision point: Typically limit to 5-10% of blend; trial blending essential.

Operational Considerations

Harvest timing:

  • Among last varieties harvested
  • Full ripeness essential for quality (avoids vegetal character)
  • Seed lignification critical (brown, crunchy)
  • Accept late-season risks (rain, frost) for proper maturity

Fermentation management:

  • Temperature: 26-32°C
  • Extended fermentation duration expected
  • YAN supplementation for complete fermentation

Extraction:

  • Careful extraction—aggressive protocols produce harsh wines
  • Extended maceration (21-28 days) for tannin polymerization
  • Post-fermentation maceration beneficial

Oak program:

  • Can handle high new oak percentage (50-80%)
  • Long aging required (18-24 months minimum)
  • Oak helps integrate aggressive tannins

Blending:

  • Small percentages (2-8%) in Bordeaux blends
  • Trial blending before final inclusion
  • Single-variety wines require warm-climate fruit

Key Regions & Appellations

Bordeaux AOC (France)

Official Regulation: INAO

  • Role: Minor blending component (typically 2-8%)
  • Areas: Pauillac AOC, Margaux, Saint-Émilion
  • Challenge: Marginal ripening in most vintages
  • Contribution: Color, tannin, violet aromatics

Spain (Various DOs)

Official Regulation: Spanish DO system

  • Regions: La Mancha, Jumilla, Ribera del Duero
  • Role: Both blending and single-variety
  • Advantage: Warmer climate allows full ripening

Australia (Various GIs)

Official Regulation: Wine Australia GI system

  • Regions: Langhorne Creek, McLaren Vale, Margaret River
  • Role: Increasing single-variety bottlings
  • Advantage: Consistent ripening; premium quality

Research & References

Last Updated: January 6, 2026
Research Grade: WSET Diploma / Master of Wine level