This is a Malbec of great volume and huge extract. The first thing that’s noticed are the gigantic blackberry, dark chocolate and sweet cedar flavors. Then the tannins kick in, which are big and astringent. Finally, the finish lasts for an impressively long time, and it tastes entirely dry yet sweetly fruity. A little soft, but beautiful now, this is perfect for…
— S.H.
(2/1/2013)
Opaque’s Petit Verdot impresses with its inky color; intense, deep flavors of blackberry, blueberry, cassis, dark chocolate, spice and cedar; and also for its tannins, which are thick and astringent. This is quite a big wine, with a chewy, meaty complexity. It doesn’t seem to be an ager, but what a great wine for a charbroiled steak. From Riboli Famly, it’s their…
— S.H.
(2/1/2013)
Lots of everything in this wine. Tannins, fruit, oak, acids, minerals, you name it. The result is very rich, but the astringent tannins overwhelm, and will never age out.
— S.H.
(10/1/2011)
This wine illustrates why most vintners prefer to use Petit Verdot as a blender for its dark color, thick tannins and heavy mouthfeel. It can give weight and body to Cabernet or Merlot. The wine itself has dark, brooding flavors of black currants, tobacco and unsweetened baker’s chocolate.
— S.H.
(7/1/2008)
Here’s a vigorously tannic, dry and rasping red wine. It has briary, somewhat raisiny flavors of blackberries and currants. The tannins hit bigtime on the finish, making it astringent. Doesn’t seem likely to age.
— S.H.
(4/1/2010)