When the Sagemoor group first planted Petit Verdot at Dionysus Vineyard in 2004, the dense Bordeaux red was rarely bottled as a standalone variety. A decade later, growers and winemakers have improved their handling of Petit Verdot, and more consumers are seeking these wines. Charlie “Wine Boss” Hoppes highlights the best attributes of Petit Verdot in his continuing winemaking for Kahryn Campbell at Anelare, bringing out dusty blue fruit tones akin to elderberry and pomegranate within a very inky structure that fits in with Campbell’s suggestion of serving it with a well-marbled steak. Ironically, Sagemoor planted 4 more acres of Petit Verdot at Dionysus during the 2015 vintage. Look for Anelare wines at Fred Meyer and Yoke’s Fresh Markets in the Tri-Cities.
Production: 100 cases