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 2019 Petit Verdot

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2019 Petit Verdot

 2019 Petit Verdot
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Tasting Notes

Ink-like in color, this concentrated wine is as bountiful in flavors as it is in aromatics. Aromas of cassis, blackberry puree, and a hint of black tea leaf are followed by flavors of sweet dates, smoked fig, candied currants, and toasted oak notes that leave a lasting impression on the palate.

Vineyard Designation

100% estate grown

Vintage Notes

The 2019 vintage started off with a very mild winter, then out of nowhere, we saw record snow accumulations in late February that lasted until early March. Thankfully, this did not affect buds on the dormant grapes, but it did delay bud break by approximately 2 weeks, which had some residual affects on the overall ripening process. We did see a decent amount of heat accumulation, but the 2019 vintage will go down as a cooler vintage for Washington State. Our typically amazing Octobers was very trying for us with not just one but two freezing periods that made our winemaking decisions ever more challenging. The first frost we saw we were happy with the results thinking we have escaped a terrible outcome in the vineyards, and then 9 days later we were hit very hard and we saw considerable frost damage to all our grapes. As we are seasoned winemakers, we took this challenge head on and decided to purchase brand new state-of-the-art equipment including an optical sorter that would eject bad and damaged grapes before any of these grapes went into a fermenter or press. The new equipment worked as amazing for us and the results in the wines are more than pleasing for us as well. Challenging vintages like 2019 really let you know as a winemaker what you are made of, and we at Airfield Estates not only took this challenge head on, but we excelled and the wines we produced from this vintage are going to be more consumer-friendly with higher acidity and lower alcohols but the fruit aspect is exceptional.

Winemaking Notes

Our Petit Verdot was sourced from carefully selected reserve tier blocks that were cropped to smaller yields to obtain more ripeness and concentrated flavors. Harvested towards the end of October at optimal maturity, the grapes were sent directly to small fermenters and cold soaked for 48 hours before inoculating with a specific yeast strain for alcoholic fermentation. Our extraction protocol was balanced between aerated pump-overs and gentle punch downs to extract the complex flavors from our Petit Verdot while maintaining tannin extraction and balance with the wine’s natural acidity. Fermented on the skins for 14 days, then drained from the skins with the skins sent to the press to gently press out any remaining wine. The wine was then sent to exclusive French oak barrels for 20 months of aging (30% new French oak, 45% 2-year-old French oak, and 25% neutral oak). During the first two months of barrel aging, the wines lees were stirred twice a month. This process helps naturally soften the wine, giving the wine more roundness and structure. Our choice in French oak aging has added a level of complexity while preserving the bountiful fruit aromatics of our Petit Verdot.

Food Pairing

Chipotle Grilled Filet Mignon in Mango Salsa
Braised Lamb Shoulder with Fennel and Orange
Barbecue Pulled Pork Sandwiches
Pecorino or Smoked Gouda

  • Varietal Composition: 100% Petit Verdot
  • Appellation: Yakima Valley
  • Aging / Barrel Program: 20 months in French Oak (30% new, 45% 2-year-old, and 25% neutral)
  • Cases Produced: 147
  • Alcohol: 14.3%
  • pH: 3.6
  • Acidity: 6.7 g/L
  • Ageability: Enjoy now through 2032 (optimal maturity around 2028)

Download Wine Notes