Petit Verdot is now used on Bordeaux’s left bank (soils on the right bank are too heavy for it) as a 2-3% seasoning in a blend. During the 1950s Château Léoville Las Cases and Château Lynch Bages showed that with up to 15% Petit Verdot, claret could be as immortal as it was complex. Château Labégorce Zédé’s oldest plot, planted originally in the 1920’s, produced a vat in the 1990 vintage with a beguiling aroma of violet and tar coupled with mouthfilling vinosity. Several hundred bottles were bottled separately, and had the completeness to counter to the notion that all claret must always be a blend. Other left bank estates with noble Petit Verdot budwood include Latour, Léoville Las Cases, Margaux and Tour de Mons,” (Waldin, Monty., Bordeaux Unfiltered (unpublished manuscript, 1997).

Mauro Monicchi told me Petit Verdot is not very aromatic, provides mouthfeel and has a bretty taste.