The cellar

Top-rated Petit Verdot

Every wine

The highest-rated Petit Verdot bottlings we have reviewed, one per producer.

4.9 Bordeaux Chateau Mouton Rothschild Chateau Mouton Rothschild 4.7 Bordeaux Chateau Pichon-Longueville Baron Chateau Pichon-Longueville Baron 4.6 Tuscany Argiano Solengo Argiano 4.5 Bordeaux Carruades de Lafite Chateau Lafite Rothschild 4.3 Penedes 3055 Petit Verdot Merlot Jean Leon 4.3 Alentejo Dona Maria Tinto Dona Maria, Julio Bastos

Region by region

Where Petit Verdot is made

6 regions, with their best Petit Verdot bottles and the estates that make them.

Wine and cheese

Cheese with Petit Verdot

Every cheese
Queijo Serpa Velho Our pick Past 180 days Serpa Velho is hard, dry and intense, with a long finish. A full-bodied red led by Touriga Nacional or Syrah, firm in tannin and aged in French oak, has the weight to stand beside it, and the aged fat softens the grip. Full-bodied Touriga Nacional or Syrah red, Alentejo: Dona Maria Tinto
Pecorino Siciliano Our pick Aged Pecorino Siciliano is salty, with heat that builds over 4 to 8 months. Full-bodied Sicilian reds, from native blends to Syrah, Cabernet and Petit Verdot, bring the concentration and tannin to stand up to it. Full-bodied Sicilian reds beyond the classic appellations (blends and international varieties), Sicily: Passopisciaro Franchetti · Donnafugata Mille e Una Notte · Mandrarossa Timperosse
Pecorino a Latte Crudo della Maremma Our pick The riserva end of this raw-milk sheep cheese, 180 days and beyond, is firm enough to meet Tuscan reds built on or blended with Cabernet, Merlot or Syrah, whose tannin and high acidity cut through the fat. Tuscan reds with Cabernet, Merlot or Syrah (Toscana IGT and Maremma Toscana), Tuscany: Argiano Solengo
Ossau-Iraty Our pick These Pauillac reds are Cabernet Sauvignon-led, full-bodied, with firm to high tannin, high acidity and blackcurrant fruit. INAO describes the cheese as firm and melting, salted without excess. Its syndicate suggests structured reds, naming South-West ones such as Madiran. Cabernet-led Pauillac, full-bodied with firm tannin, Bordeaux: Chateau Mouton Rothschild · Chateau Pichon-Longueville Baron · Les Forts de Latour
Tolminc Our pick An aged Tolminc, sweet and piquant with a firm paste, needs a red with weight. Brda's oak-aged blends of Merlot and the Cabernets are full-bodied, and the cheese's fat and salt soften their tannin. Keep to older wheels. Oak-aged Brda red blend of Merlot and Cabernet, Brda: Cuvée Morel

Plan the trip

Taste Petit Verdot where it grows

Tastings and tours in the regions above, and somewhere to stay.

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