2010 Bradford Mountain Dry Creek Valley Petite Verdot
Petit Verdot •Grist Vineyard
Dry Creek Valley
This could be heaven
Once again, Peterson Winery provides us with the breakout hit of our weekly tasting panel! We are very lucky to have developed so close a relationship with this very special winery and we are so pleased to share the spoils with you, today.
Jamie Peterson has proven himself to be a master of crafting wines that are ready to drink soon after their release. This is a feat that only a handful of our winemaking friends seems to have achieved.
Today’s Peterson 2010 Bradford Mountain Dry Creek Valley Petite Verdot isn’t just a mouthful to say - it is a palate-expanding delight to imbibe. This delicious wine is an exploration of the dark, complex and mysterious. It is full, rich, complex and intriguing, all the while maintaining a perfect balance of fruit and earthiness.
With just 150 cases of the wine produced, we are encouraging our Operatives to not just partake of this special offering, but also to stock up. This ready-to-drink delight will only continue to develop and improve.
Please don’t miss out on this fantastic wine.
Deep and inky with a dark garnet color that lightens slightly at the rim.
Dark and very lush, with beautiful, lofty, concentrated aromas of black currant, blackberry and pomegranate compote, black cherry and spice. These aromas are all underpinned by lush scrub brush, dried violets and flint.
Rich and concentrated with dark violet and blackberry reduction, wet leather, sweet tobacco, plum, nasturtium leaf, and black cherry. Underneath it all, a very subtle hint of sassafras root bark tea adds additional intrigue.
Very long and very well-integrated with flavors that go on and on forever. Subtle flavors of herb bread and white pepper make a brief and beguiling appearance.
A thick filet mignon with a bordelaise sauce would be divine!
What the Winery Says
Peterson Winery 2010 Bradford Mountain Dry Creek Valley Petite Verdot
- Tasting Notes
- Our inaugural Petit Verdot can’t be accused of being meek or demure. Memorably intense, from the velvety purple hue to the richly textured aromatics and flavors, this wine is a definite keeper in the Peterson lineup. Enticing aromas of dark berry and plum mingle with hints of cedar, violet and minerals. A smooth entry and spicy mouthfeel showcase the luscious, concentrated flavors. Opulent berry, currant, dark cherry and plum fuse with subtle forest floor, mineral essence, white pepper, cocoa, tobacco and violets.
The firm structure and layers of flavors make this wine an excellent cellar candidate. If you can’t wait to drink it, decant it a few hours before enjoying. Try it with lamb stew, a juicy buffalo tenderloin or slice of chocolate decadence.
- Fred’s (Peterson) Vintaged View
- In 1983, when we began planting the Bradford Mountain Vineyard, we sourced Merlot and Cabernet Franc budwood from Newton Vineyard in the Napa Valley. My friend John Kongsgaard was winemaker/manager of Newton Vineyards at the time. He had made available to us their heritage Cabernet Franc and Merlot selections planted by Ric Foreman, a founder and the original winemaker at Newton Vineyards. When I arrived to make the cuttings, John mentioned that we might want to make some cuttings from his Petit Verdot block. John’s take on Petit Verdot was that it was an odd variety to grow, an interesting wine to make and always a great addition to their Bordeaux blends. We cut enough budwood to graft half of an acre onto rootstocks we had planted in the spring. After planting this small block, I learned that this selection could be traced back to the Jackson Field Station in the Sierra Nevada foothills. This demonstration vineyard was planted in the 1880’s by Henry Hilgaard, the founding professor of the University of California’s Viticulture and Enology Department.
For a number of years we sold the fruit to Ridge Vineyards. They subsequently took some cuttings from our block to plant Petit Verdot in their Monte Bello Vineyard. While always an important part of some of our great Cabernet Sauvignon and Agraria blends, we never thought it would stand alone as a varietal bottling until the 2010 vintage, when Jamie put together a blend that showcases the sauvage qualities of Petit Verdot, as well as the Bradford Mountain terroir.
- 100% Bradford Mountain Vineyard
- Varietal Breakdown Harvest Dates
- 80% Petit Verdot Oct. 8, 2010
- 6% Cabernet Sauvignon Oct. 4, 2010
- 6% Cabernet Franc Sept. 29, 2010
- 4% Merlot Sept. 25, 2010
- 4% Malbec Sept. 25, 2010
- Bradford Mountain Vineyard, Dry Creek Valley, Sonoma County
- 0.65 g/100ml
- Barrel Aging
- 21 months
Cooperage: 33% new French oak barrels, 67% 2-4 year-old French oak barrels
Bottling Dat e: July 12, 2012 (unfined and unfiltered)
- 150 cases - 750ml bottles
- Release Date
- November 2012
About the Winery
Peterson Winery is located on Dry Creek Road just north of Healdsburg, in the famous Dry Creek Valley of Sonoma County, California. For those of you who aren’t familiar with the geography of Northern California, Healdsburg and the Dry Creek Valley are about 75 miles north of San Francisco, and 15 miles from the Pacific Ocean coastline.
Peterson Winery grew out of the vineyards that now supply it with grapes. That may seem unusual, but our background is not just in winemaking, but also in grape growing, or viticulture. For us, making great wine is about the grapes – where and how they were grown, what the weather conditions were, and how the vineyards were managed during the growing season.
Winemaker Jamie Peterson
I’ve been helping my father at the winery since I was 12, back to the days of labeling each bottle by hand (watch out for those mid-1990’s crooked labels…). I actually grew up in the vineyards and cellar. I worked two harvests here at the winery in 2000 and 2001, the 2001 harvests Down Under in Australia at Lowe Family Winery and then in New Zealand, at Ngatarawa Winery. With this solid base of experience, much to my excitement I was given the opportunity of taking over winemaking duties at Peterson Winery in June 2002, and I’ve been loving it ever since.
Overseeing the quality of the wine from when the grapes come in all the way through to the bottle is my main responsibility and priority. Since it’s a pretty small staff here this keeps me pretty busy, but when I’m not checking up on barrels or wrestling with the bottling equipment, you can often find me at one of the numerous tasting events we attend, whether it is for charity or for the love of wine.
My winemaking philosophy follows that of my father- great wine is about place, and time/vintage, not about how much the winemaker can change a wine to suit a certain style. I continue a low tech/high touch approach here, with the only major changes from the methods of my father being sanitation practices (use of steam cleaning for water conservation, etc.) and an adoption of a “gravity-flow” handling of the fruit.
The grapes for Peterson wines are grown in small, traditionally farmed vineyards, primarily in the Dry Creek Valley. Though each vintage varies from year to year due to weather factors, the vineyard locations remain the same. And since all Peterson wines originate from the same small plantings, there is a true consistency of place that is reflected in our wines.
Making great wines is all about balance.
It starts in the vineyards, where we try to achieve a balance from bud break in the spring until the grapes are picked in the fall. Balancing the canopy, the crop load, the sun exposure, the hang time, and the hundred other details involved in managing a vineyard are what need to be considered to achieve balance.
Once the grapes are picked, it is then the winemaker’s responsibility to continue the balancing act in the cellar. All the variables that Mother Nature gave us during the growing season need to be considered because they affect the grapes and the approach to winemaking for that vintage. If you keep a good handle on the growing conditions of the season, you have fewer preconceived notions of what the wine should taste like because you’ve already been dealing with all the realities of that vintage.
At Peterson Winery we practice the philosophy of Zero Manipulation.
Our definition of Zero Manipulation is using the gentlest winemaking techniques possible to maximize flavors, aromatics and the original essence of the wine. The less you do in the course of a wine’s tenure in the cellar, the more of the grape’s and vineyard’s essence you’ll have to bottle.