Craneford John Zilm Petit Verdot 2002
In mid 2006, Carol Riebke was appointed as winemaker with John Glaetzer overseeing. John is a winner of four Jimmy Watson Trophy's during his extensive career as chief red wine maker at Wolf Blass Wines. As a team, Carol and John ensure that premium quality wine making remains the focus at Craneford Wines.
Fruit parcels from our growers are independently processed during the winemaking process. This maintains the unique character of each vineyard. Final blends are made only after the wines have been individually tasted and analysed to ensure that they show classic Barossa Valley flavours as well as being complex and well balanced. Craneford’s aim is to continually produce the highest quality wine from the best Barossa Valley fruit available.
Historically and presently the most important wine-producing region of Australia, the Barossa Valley is set in South Australia, where more than half of the country’s wine is made. Because the climate is very hot and dry, vineyard managers work diligently to ensure grapes reach the perfect levels of phenolic ripeness.
The intense heat is ideal for plush, bold reds, particularly Shiraz on its own or Rhône Blends featuring Shiraz, Grenache, and Mourvèdre. Often Shiraz and Cabernet partner up for plump and powerful reds. While much less prevalent, light-skinned varieties such as Riesling, Viognier or Semillon produce vibrant Barossa Valley whites.
Most of Australia’s largest wine producers are based here and Shiraz plantings date back as far as the 1850s or before. Many of them are dry farmed and bush trained, still offering less than one ton per acre of inky, intense, purple juice.
Producing full-bodied, rustic and deeply colored reds, Petit Verdot is one of the original Bordeaux varieties. Its bold structure, color and aromatics allow it to make a significant difference in blends with Cabernet Sauvignon, Merlot, Malbec and Cabernet Franc—even in modest amounts. While it isn’t planted in Bordeaux in great quantities anymore, it is showing a small revival in well-tended vineyards there. Petit Verdot can also produce phenomenal single-varietal wines in the hotter and drier subregions of Australia, South America, California and Washington State.
In the Glass
Petit Verdot makes an intriguing wine with qualities of blackberry, plum, blueberry or black cherry as well as violets and dried sage. Its thick skins result in a highly structured wine with tannins ranging from smooth to grainy, which take well to oak aging.
Roasted pork or grilled lamb kabobs, as well as barbeque and Mole dishes are wonderful. Hard and salty cheeses such as Pecorino, Manchego or aged cheddar can make fun pairings alongside Petit Verdot.
Petit Verdot finds a happy home also in some regions of Spain and Portugal. It is well regarded in Spain’s Castilla-La Mancha and Catalunya as well as in in Portugal’s Alentejo where it blends well with the regions' indigenous varieties.