Petit Verdot ripens too late to be featured on its own in Bordeaux, but in the blessed climate of Garzón it gets to fire on all inky, chocolaty, blueberry-scented cylinders. Dark as night and packed with high-toned red fruit and wet granite tones, and a tremendous volume on the palate with a lengthy finish. Pair this with grilled poultry as well as traditional game meat.
Blessed with pristine views of the Atlantic, an unspoiled ecosystem, and dusty, charismatic back streets, the Punta del Este zone of Uruguay is very quickly becoming a new Côte d’Azur for discerning travelers of means. Nearby, wine entrepreneur Alejandro Bulgheroni established Bodega Garzón, a sustainable, earth-friendly wine estate, restaurant, and private club. Wind and solar power provide 40% of the property’s energy needs, and world-renowned chef Francis Mallman is the Ambassador and Culinary Director for the estate. Quite simply, no expense has been spared to make this winery a showpiece of the southern hemisphere. Blessed with fast-draining granite sands called “balasto,” these rolling hills are heaven for wine grapes, especially Tannat. We were also thrilled to discover some delightful reds like Petit Verdot and Marselan, as well as award-winning Albariño that is some of the best made outside of Spain. We invite you to experience just how sumptuous and luxurious Uruguayan wine can be!
I am not a huge fan of pure petit verdot, but this has a complex nose of blackberries, iodine and cloves. Medium to full body, firm and silky tannins and a bright finish. A wonderful way to make PV.