This post has been sponsored by Raphael Wine. All opinions expressed are my own. The following message is intended for those 21+.
Petit Verdot is rarely the star of the Bordeaux blend. Traditionally, it plays a supporting role- used in small amounts to deepen color, strengthen tannins, and add another layer of structure to the finished wine. So what happens when a Long Island winery gives Petit Verdot the entire stage?
That is precisely what makes Raphael's Petit Verdot Reserve so interesting.
Grown and produced on Long Island's North Fork, this is not a shy or delicate expression of the variety. It is deeply colored, intensely aromatic, full-bodied and richly structured, with layers of blackberry, dark plum, blueberry, cedar, spice and a distinctly savory finish.
And yet, for all of its muscle, the wine doesn't feel ponderous. There is a thread of acidity running through the palate that keeps the fruit lively and the structure remarkably balanced.
For me, that is where the North Fork becomes part of the story. Petit Verdot is a grape known for its tannins and late-ripening character, so producing it successfully as a standalone varietal in a maritime climate is a particularly interesting expression of what Long Island wine can do.
Today, we're taking a closer look at Raphael Petit Verdot Reserve - what it tastes like, what makes this grape so unusual, and, most importantly, what I would put on the table alongside such a powerful bottle.
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At a Glance
| Quick Facts | Wine |
|---|---|
| Winery | Raphael Vineyard & Winery |
| Wine | Petit Verdot Reserve |
| Grape | Petit Verdot Blend |
| Region | North Fork of Long Island, New York |
| Style | Full-bodied dry red |
| ABV | Approximately 13.4% |
| Price | Approximately $50–$55 |
| Best With | Ribeye, lamb, grilled meats, aged cheese |
| Our Rating | 93 points |
What Does Raphael Petit Verdot Taste Like?
On the Nose
Dark and intensely aromatic, the wine opens with rich blackberry jam, stewed plum and copious dried blueberry. With time in the glass, the bouquet becomes increasingly complex, revealing crushed clove, cigar wrapper, wet asphalt and a dusting of dark chocolate. It is the kind of bouquet that rewards patience- less something to quickly assess than something to linger over.
On the Palate
The wine enters with plush, full-bodied weight, carrying dense flavors of wild blackberry and dark plum alongside rich cedar. Mid-palate, the Petit Verdot's signature brambly, muscular tannins announce themselves loudly. Yet the wine never collapses beneath its own weight. A surprising streak of tart black currant acidity runs through the palate, giving the wine lift and keeping its considerable concentration lively rather than ponderous.
That balance between power and acidity is, for me, the defining characteristic of this bottle.
Finish
The wine signs off with a bold punch of black pepper, smoky oak spice, and a distinct graphite-like minerality. The finish is incredibly dry, long, and tongue-coating. It lingers long after the sip, which makes this feel like a wine built for the dinner table rather than casual drinking.
Why Petit Verdot Is So Interesting on Long Island
Petit Verdot has a reputation for being a demanding grape.
In Bordeaux, it traditionally occupies a supporting role because it ripens later than many of the region's other classic varieties. When it does ripen properly, however, it can contribute intense color, tannin, dark fruit and spice- precisely the characteristics that can give a red blend additional backbone and longevity.
That makes Raphael's decision to bottle Petit Verdot as a reserve varietal particularly intriguing.
Here, Petit Verdot isn't being asked to play a supporting role. It is the entire performance.
And that brings us back to Long Island.
The North Fork is a maritime wine region, surrounded by the Long Island Sound to the north and Peconic Bay to the south. Those surrounding waters help moderate temperatures, reducing the extremes that can make viticulture difficult while contributing to a relatively long growing season.
For Petit Verdot, that matters.
The variety needs time to reach maturity, and Long Island's growing conditions offer an interesting environment in which to explore it as a standalone wine. The result, in Raphael's Reserve, is a wine that manages to be both massive in structure and surprisingly lively in acidity.
And that contrast is what makes this bottle worth paying attention to.
What to Serve with Petit Verdot
Herb Roasted Rack of Lamb
The lamb works here for a different reason than it does with Cabernet Franc. The richness of the meat gives the wine's substantial tannins something to grip, while rosemary, thyme, and garlic echo the savory and spicy character of the wine.
→ Get the recipe: Herb Roasted Rack of Lamb
Ribeye Steak with Garlic & Herbs
A thick-cut ribeye, grilled over high heat, provides enough richness and char to meet the Petit Verdot's formidable tannins. I'd keep the seasoning relatively simple - garlic, cracked black pepper, rosemary or thyme - allowing the wine's blackberry fruit, cedar and spice to become part of the dish rather than competing with it.
→ Get the recipe: Ribeye Steak with Garlic & Herbs
Aged Cheese
For a simpler pairing, reach for an aged, firm cheese. Sharp cheddar, smoked Gouda, and aged goat cheese can stand up to the wine's tannins and concentrated fruit without disappearing beneath it. I'd choose a cheese with enough salt and intensity to balance the wine's dry, structured finish.
→ Get the recipe: French Cheese Board
Who Should Buy Raphael Petit Verdot Reserve?
If your favorite reds tend toward Napa Cabernet Sauvignon, Syrah, Argentine Malbec or other full-bodied styles, Raphael's Petit Verdot Reserve should be firmly on your radar.
This is not a delicate, easy-drinking red. It is tannic, dry, deeply concentrated and built around dark fruit and savory spice. It is best suited to drinkers who enjoy wines with structure and who don't mind giving a bottle some time in the glass - or in the cellar.
I'd also recommend it to anyone curious about what Long Island wine can do beyond the lighter, more delicate styles sometimes associated with cooler-climate regions.
And if you're building a small home cellar, this is the kind of bottle I'd be inclined to lay down rather than drink immediately. Its acidity, tannin and structure suggest good cellaring potential.
The Final Pour
There is something wonderfully unexpected about this bottle. Petit Verdot is traditionally content to stand behind the curtain, lending a Bordeaux blend its color, tannin and backbone. Raphael gives it the entire stage - and it knows exactly what to do with it.
Deeply colored, richly aromatic and unapologetically structured, this is a Long Island red for a substantial meal and an unhurried evening. Pour it beside a beautifully grilled steak, roasted lamb, or a board of aged cheeses, and give it time to open.
For me, that's the pleasure of discovering wines from the North Fork: every bottle offers another opportunity to see what this maritime corner of New York can do.
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