Pirramimma White Label Petit Verdot 2017

Quality wine from a 4th generation Australian vineyard.
Petit Verdot
  • $53.00

More about this wine!

NOTES: Plum, Black Cherry Sage Floral, Violets

BODY: Medium +

DRYNESS: Neutral




ORIGIN: South Australia (Barossa, Claire & Eden Valley, McLaren Vale & More), Australia

MAKER: Pirramimma Winery


  • Petit Verdot

FERMENTATION: Biodynamic, Low Carbon Footprint



ASIAN FOOD PAIRING: teppanyaki, kebab

WESTERN FOOD PAIRING: Beef stew, beef lasagne


Pirramimma White Label Petit Verdot 2017

This delightful Pirramimma White Label Petit Verdot from features a dark crimson colour. The fragrant bouquet gives off lifted scents of boysenberry, Kirsch cherry, violets and cedary oak. The lush palate contains juicy flavours of Santa Rosa plum, tangy morello cherry, spicy blackberry and musk, coupled with a gentle touch of Kalamata olive and blueberry. Fine tannins and subtle oak characters drive the rich palate to a long and persistent finale

Pirramimma vineyards and winery are nestled behind the township of McLaren Vale, running parallel to Tatachilla Road. The mature vineyards are planted to 13 varieties and 40 designated blocks, spread over 300 acres and allow them to produce over 80 different wines, from the iconic McLaren Vale Shiraz, pioneered varieties such as Petit Verdot and Tannat, and an ancient collection of fortifieds.

McLaren Vale terroir was selected for its topography-hillside location, our site features fine red loam over limestone and ironstone, together with exceptional drainage. The cooling sea breezes delivered from the Gulf of St Vincent, combined with diverse micro-climates and soil types have ensured an ideal environment for viticulture.

Pirramimma is also truly unique with pioneering plantings of Petit Verdot and Tannat, deliberately chosen as late ripening varietals that can withstand the challenges of a warming climate. The fortified cellars are also some of the most prevalent in the southern hemisphere.

The grapes were carefully harvested and yeasted were added for fermentation before the grapes are pressed and aged in new and old French & American oak for over 2 years. The wine is then blended and bottled aged.