We sourced our fruit for our 2017 Petit Verdot from New Mexico Vineyards in Deming, NM. The fruit arrived at the winery on September 15th, 2017. We destemmed the fruit and sent it to tank the day it arrived. We inoculated on September 16th, 2017 with Anchor NT116 and BM45 yeast. Fermentation lasted 14 days, and spent 3 days on skins post-fermentation. The must was pressed on October 3rd and racked to 62% new oak, 38% neutral oak barrels on October 23rd. The wine was racked once, and spent a total of 27 months in oak before racking out for filtration and bottling in January 2019.
This wine has a deeply pigmented inky violet hue, and jumps out of the glass with aromas of blueberry jam, leather, cigar box, and coffee with elusive overtones of pickled lime and a saline note. It is well-balanced on the palate with medium, fine-grained tannins playing off the acidity. It has flavors of blueberry and wild plum, tar, charry oak and chokecherry syrup. Petit Verdot’s dark, brooding side is on full display.