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The Glenmore Petit Verdot is by accomplished wine maker Ian Bell who was for many years was the force behind the iconic, super-premium Moss Wood wines - the Margaret River's most sought after wine label.
This Petit Verdot from Ian's own Glenmore Estate is a (very) full bodied red with an amazing perfumed aroma followed by delicious, rich & succulent fruit. If you are looking for a "big" wine to accompany grilled meats, then this Petit Verdot is perfect.
100% Petit Verdot matured for 2 years in French oak. Totally opaque inky black colour with a very dark red hue. Lifted ripe blackcurrant aromas are intermixed with traces of dark chocolate & liquorice with some cedar, earth and spice. Full bodied, dark & rich on the palate with sumptuous flavours of ripe blackcurrant & liquorice & a firm dryish finish from a robust tannin structure. Excellent depth with a very long aftertaste.
This Superb Bordeaux Superieur of 12 ha is located between Château Siran, Château Dauzac (5th Growth) and the River Gironde. The family de Cazenove decided to replant this old estate that was frozen in 1956. They selected the best parcels of Alluvium soil where they planted Merlot, Cabernet Sauvignon and Cabernet Franc on rootstocks adapted to the soil. A deep understanding of local traditions, dedicated work and high quality requirements allowed reaching maturity and an excellent plant level. This vintage is characterized by fragrances of ripe raspberries and a gorgeously dense structure, ample and long in mouth
86pts – Wine Enthusiast
"Dense with roasted, grapy fruit on the nose. On the palate, grape & blueberry notes prevail. Somewhat sour, with pronounced acids. Finishes with black pepper." – Wine Enthusiast
92pts - Robert Parker - 'The Wine Advocate'
"Petit Verdot can rarely stand on its own, but Craneford’s 2002 is an inky/blue/purple-colored offering displaying notes of incense, liquid minerals, black fruits, & damp earth. Dense, chewy, & enormous in the mouth, ..... this stunning wine looks to be one of the finest Petit Verdots I have ever tasted" - Robert Parker