Winery MartellottoIt Was a Very Good Year Petit Verdot
Red wine
This wine generally goes well with beef and mature and hard cheese.
Wine flavors and olphactive analysis
On the nose the It Was a Very Good Year Petit Verdot of Winery Martellotto in the region of California often reveals types of flavors of earth, oak or red fruit and sometimes also flavors of black fruit.
Food and wine pairings with It Was a Very Good Year Petit Verdot
Pairings that work perfectly with It Was a Very Good Year Petit Verdot
Original food and wine pairings with It Was a Very Good Year Petit Verdot
The It Was a Very Good Year Petit Verdot of Winery Martellotto matches generally quite well with dishes of beef or mature and hard cheese such as recipes of adapted vietnamese fondue or burgers with duck confit.
Details and technical informations about Winery Martellotto's It Was a Very Good Year Petit Verdot.
Discover the grape variety: Petit Verdot
Dark, full-bodied reds with tight tannins and inky colour, showing aromas of blackberry, violet, gentle spice, liquorice and mentholated balsamic notes. Contributes colour, structure and aromatic freshness to great Médoc blends (Palmer, Léoville-Las Cases) where it remains a minority. Also vinified as a single variety in Spain (La Mancha), California, Australia and Argentina. A late-ripening Bordeaux variety.
Last vintages of this wine
The best vintages of It Was a Very Good Year Petit Verdot from Winery Martellotto are 2017, 0
Informations about the Winery Martellotto
The Winery Martellotto is one of of the world's great estates. It offers 23 wines for sale in the of Happy Canyon of Santa Barbara to come and discover on site or to buy online.
The wine region of Happy Canyon of Santa Barbara
Warmest sub-zone of Santa Ynez Valley (AVA 2009, 400 acres) east of Santa Barbara: signature Bordeaux varieties — Cabernet Sauvignon, Cabernet Franc, Merlot, Malbec and Petit Verdot in rich ripe reds, emblematic tense Sauvignon Blanc. Sand, gravel and clay soils with rare serpentinite, low yields concentrating aromas. Flavor preceding sugar at ripening: signature depth, ripe fruits, firm tannins and lively acidity.
The wine region of California
Powerful, sunny reds: dense Napa Cabernet Sauvignon (blackcurrant, chocolate, tobacco, ample tannins), spicy, jammy Zinfandel from the Sierra Foothills, silky red-fruited Pinot Noir on the cool coast (Sonoma, Russian River, Central Coast). Opulent, buttery Chardonnay, notes of yellow fruit and vanilla. Varied climate, from the hot interior to the Pacific-cooled coast. 80% of US production, 139 AVAs including Napa (1st AVA, 1981).
The word of the wine: Film
Skin of the grape containing the colouring matter of red wines (anthocyanins), the most noble tannins and the essential aromatic substances.
