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Murphy-Goode Petit Verdot 1999
In the beginning, only the Murphy family's ranch and the Murphy-Goode Vineyard provided the grapes. Over the years, Murphy-Goode Winery steadily increased production, expanding the winery capacity and augmenting the harvest with fruit from the winery's "grower partners," local farmers and neighbors who shared the Murphy-Goode vision.
Initially the partners custom-crushed their grapes at a neighboring winery; consultant Merry Edwards guided the winemaking. After constructing a modest production facility on Tim Murphy's Alexander Valley ranch in 1987, they hired Winemaker Christina Benz. Chris made fifteen vintages of Murphy-Goode wine before turning the winemaking over to David Ready Jr. in 2001.
In recent years, the winery's focus has shifted from primarily white wine to distinctive red wines, particularly Bordeaux blends. Today, Murphy's three sons oversee the vineyards. Dave Ready's two sons make the wine. With exceptional grapes, inspired winemaking and the guiding values of the founding partners, the Murphy-Goode team is entering a fresh, new era of excellence.
Home to a diverse array of smaller AVAs with varied microclimates and soil types, Sonoma County has something for every wine lover. Physically twice as large as Napa Valley, the region only produces about half the amount of wine but boasts both tremendous quality and variety. With its laid-back atmosphere and down-to-earth attitude, the wineries of Sonoma are appreciated by wine tourists for their friendliness and approachability. The entire county intends to become a 100% sustainable winegrowing region by 2019.
Grape varieties are carefully selected to reflect the best attributes of their sites—Dry Creek Valley’s consistent sunshine is ideal for Zinfandel, while the warm Alexander Valley is responsible for rich, voluptuous Cabernet Sauvignon. Chardonnay and Pinot Noir are important throughout the county, most notably in the cooler AVAs of Russian River, Sonoma Coast and Carneros. Sauvignon Blanc, Merlot and Syrah have also found a firm footing here.
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.