Red grape variety

Petit Verdot

Petit Verdot is a late-ripening red grape from Bordeaux, France, known for deep colour, firm tannin and violet aromas. It is used in small amounts in Médoc blends and as a varietal in warmer places such as Australia, Spain and California. Australia had 1,600 hectares in 2000.

Color	Red (black-skinned)
Origin	Bordeaux, France (probably older there than Cabernet Sauvignon)
Body	Full
Acidity	Medium to high
Tannin	High
Typical aromas	violet, leather, blackberry, plum, pencil shavings, banana
Key regions	Bordeaux (France), Spain, Australia, California (United States), Chile, Argentina, Tuscany (Italy)

Origin and history

Petit Verdot is an old Bordeaux grape, probably present there before Cabernet Sauvignon, though its exact origins are unclear. It is recorded from the 18th century and may have been domesticated from wild vines in the Pyrénées-Atlantiques. The name means small green, a reference to its habit of producing small, unripe berries when flowering goes badly and to its very late ripening. In Bordeaux it ripens much later than the other varieties, often too late for the climate, and is said to ripen properly only about one year in four, so growers have often lost whole crops. It survived as a seasoning grape in the Médoc and has since found warmer homes abroad.

Where it grows

In Bordeaux, Petit Verdot is planted mainly on the Left Bank and used in small proportions by estates such as Château Margaux, Château Latour, Château Palmer, Château Pichon Longueville Comtesse de Lalande and Château Pontet-Canet. In warmer climates it can ripen fully. Australia had 1,600 hectares in 2000, California 360 hectares in 2003 and Chile 137 hectares in 2003. In Spain it is part of the blend at Dominio de Valdepusa. It is also part of Bordeaux-style blends such as Opus One and Monte Bello in California, Ornellaia in Tuscany and Cheval des Andes in Argentina, with further plantings in Portugal, Lebanon and New Zealand.

Taste, wine styles and food

Petit Verdot contributes tannin, colour and flavour, which is why even a few per cent can change a blend. It is often said to stiffen the mid-palate of Cabernet Sauvignon blends alongside Merlot and Cabernet Franc. Young wines can show unusual notes of banana and pencil shavings, while mature ones develop strong violet and leather tones over dark fruit. Varietal Petit Verdot from Australia, Spain or California is deeply coloured, full-bodied and firm, and usually benefits from a few years in bottle or decanting. Its power matches grilled red meat, lamb, game, hearty stews and hard aged cheeses. The Bordeaux 1855 classification lists many of the estates that use it.

Wines made with Petit Verdot (45)

WineGuessr lists 45 wines made with Petit Verdot, from 5 countries. Most come from France (40).

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Petit Verdot: questions and answers

What does Petit Verdot taste like?

Petit Verdot tastes of dark fruit with strong violet and leather notes as it matures. It is deeply coloured, full-bodied and tannic.

Why is so little Petit Verdot used in Bordeaux?

Petit Verdot ripens very late, often too late for Bordeaux's climate, so estates use it in small proportions to add tannin, colour and aroma.

What does Petit Verdot mean?

Petit Verdot means small green in French, a reference to its late ripening and its tendency to produce small, unripe berries.

Where is Petit Verdot grown as a varietal wine?

Varietal Petit Verdot is made mainly in warmer regions such as Australia, Spain, California, Chile and Argentina, where the grape ripens fully.

Other red grapes

All grape varieties →

Sources: en.wikipedia.org

Last reviewed October 2026.