Petit Verdot

Frankly, I don't know what to make of Petit Verdot! Sometimes I think it is an overly heavy and clunky grape and sometimes it feels light and almost acidic. It used to be one of the blending grapes in Bordeaux reds, but it seems to have fallen out of favor. Here is what Wikipedia says about it, "Petit Verdot is a variety of red wine grape, principally used in classic Bordeaux blends.[[1]](https://en.wikipedia.org/wiki/Petit%5FVerdot#cite_note-FOOTNOTERobinson2006-1) It ripens much later than the other varieties in Bordeaux, often too late, so it fell out of favour in its home region. When it does ripen it adds tannin, colour and flavour, in small amounts, to the blend. Petit verdot has attracted attention among winemakers in the New World, where it ripens more reliably and has been made into single varietal wine. It is also useful in 'stiffening' the mid palate of Cabernet Sauvignon blends. When young its aromas have been likened to banana and pencil shavings. Strong tones of violet "Viola (plant)") and leather develop as it matures."