Variety

Red

Petit Verdot

The late-ripening, inky spice variety of the Médoc – usually just 2–5 % of the blend but defining: colour, violets, tannin. Occasionally varietal in Australia.

Taste profile

Six axes — acidity, sweetness, body, tannin, aroma intensity and depth — on a 0–5 scale, based on typical style. Real wines vary by region and producer.

VioletBlackberryBlack pepperLavenderLeatherPencil
AcidityAromaDepthBodyTanninSweet

Typical aromas — Petit Verdot

These 6 aromas typically define Petit Verdot. Actual taste experience varies by region and style.

Violet

Blackberry

Black pepper

Lavender

Leather

Pencil

Petit Verdot aroma families

These aroma categories are characteristic of Petit Verdot. Other varieties have different focuses.

Fruit

Fruit aromas are the most common and come directly from the grape, ranging from citrus through stone fruit to black berries.

Floral

Floral aromas are especially marked in aromatic varieties like Riesling and Gewürztraminer.

Spice

Spicy aromas often emerge from oak aging (vanilla, clove) or with maturity (black pepper).

Wood & Roast

Wood and toast aromas emerge from aging in oak barriques or larger wooden barrels.

Key regions

Petit Verdot is grown in the following regions of our atlas. Click to see wineries.

Wineries with Petit Verdot

38 curated profiles in our atlas grow Petit Verdot.

38 wineries