Lambert Bridge Winery

Sonoma County

100% Petit Verdot

Petit Verdot is a rare grape and generally used in blending with other Bordeaux varietals to lend them color, fruit and tannin. Because of its scarcity and unique wine making challenges, Petit Verdot is rarely found as a stand alone varietal. Careful tannin management is essential to ensure this wine’s balance and elegance. For the 2006 vintage, we included 30% whole berries in the fermenter to slow down the rate of tannin extraction during the fermentation process. This also increased the presence of the wonderful fruit aromatics that make Petit Verdot so desirable.

With only 94 cases produced, the 2006 Petit Verdot has a deep, dark intense scarlet hue and gorgeous aromas cranberries and red currants. The tannins are big and hearty yet very approachable. We recommend serving this unique varietal with flavorful, robust foods such as braised lamb shank, cassoulet or venison.

Several Suggested Recipes

• Rib Eye Steaks with Wild Mushroom Potato Gratin
• Liberty Duck Carnitas with New Mexican Chili Salsa
• Grilled Porterhouse Steaks with Blue Cheese Butter
• Grilled Leg of Sonoma Lamb

Sonoma County

100% Petit Verdot

Petit Verdot ripens late in France due to the rainy season, which is why it is not typically bottled on its own by the famed first growth Chateaux. However, with Sonoma County’s long growing season, Petit Verdot reaches optimal ripeness, showcasing a brilliant array of aromas and flavors.

This is a variety which most people have heard of, but hardly anyone knows in its pure form. As homage to one of our favorite wine regions, we decided to bottle just a few cases of 100% Petit Verdot each year, so you can form your own knowledgeable answer to the common question “Why do so many great Bordeaux have a tiny bit of Petit Verdot in the blend?” The first thing you will notice is the color, it is as black as night. Then you will notice that it has a curious and subtle spiciness. Perfect for blending? You decide.

This wine’s bouquet has hints of spice, blueberry, violets and plum. These notes echo on your palate with boysenberry, fresh blackberry, black tea, caramel and truffles. All of this goodness is supported by a structure comprised of tannin…supple and lithe. It is this precise body and mouthfeel that comes from careful management of the tannins during the fermentation. In fact, thirty percent of the fermentation is conducted with whole berries (not crushed) that contribute flavor and aroma without creating a monolithic monster of a wine.

A more unique wine will be difficult to find, but here you are rewarded with a luxurious and pleasurable experience.

Several Suggested Recipes

• Rib Eye Steaks with Wild Mushroom Potato Gratin
• Liberty Duck Carnitas with New Mexican Chili Salsa
• Grilled Porterhouse Steaks with Blue Cheese Butter
• Grilled Leg of Sonoma Lamb