One of the five "Noble" black varietals allowed in Bordeaux. Petit Verdot ripens extremely late, sometimes well into October. Used for many years to add structure to the Bordeaux blends, on its own Petit Verdot can produce hardy wines rich in color, tannin and alcohol. The problem lies in the ripening date, as Petit Verdot was discouraged in the 1960s in favor of the better and more reliable Cabernet Sauvignon. Enjoying a small resurgence today in some warm weather areas such as Napa Valley and Australia where the wines produced are spicy, tannic and richly extracted.