Yatir Petit Verdot 2010
With a rich history of wine production dating back to biblical times, Israel is a part of the cradle of wine civilization. Here, wine was commonly used for religious ceremonies as well as for general consumption. During Roman times, it was a popular export, but during Islamic rule around 1300, production was virtually extinguished. The modern era of Israeli winemaking began in the late 19th century with help from Bordeaux’s Rothschild family. Accordingly, most grapes grown in Israel today are made from native French varieties. Indigenous varieties are all but extinct, though oenologists have made recent attempts to rediscover ancient varieties such as Marawi for commercial wine production.
In Israel’s Mediterranean climate, humidity and drought can be problematic, concentrating much of the country’s grape growing in the north near Galilee, Samaria near the coast and at higher elevations in the east. The most successful red varieties are Cabernet Sauvignon, Merlot, and Syrah, while the best whites are made from Chardonnay and Sauvignon Blanc. Many, though by no means all, Israeli wines are certified Kosher.
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.