Michael Shaps Petit Verdot 2016
Petit Verdot has naturally high acidity and has therefore adapted well to the Virginia climate though the acid level is lower in Virginia than in other regions. This allows Virginia vintners to make a single varietal wine. Methods of traditional winemaking were used: two pumpovers daily with post fermentation maceration on the skins for over two weeks (averaging one month on the skins before pressing). Our Petit Verdot was barrel aged in 40% new French oak for eighteen months. Our Petit Verdot has deep concentrated fruit and big tannin, along with a palate of floral, earthy and dark berries notes.