“So Deep” 2020 Petit Verdot

“So Deep” 2020 Petit Verdot

Wine name: “So Deep”

"Take the leap it's deep" and it's It's wow and pow factor is high. As I poured this into my glass I thought "don't be afraid of the dark!"

Notes of sunshine:

Hints of anise, wild Maine blueberry on the nose with some French violet. The violet reminds us of Choward's violet candy. On the tongue this wine is so deep & dark yet with a balanced smooth dryness. It will age but if you like a little grip in your day as I do, crack it now. Yummy! (P.S. Grab a tooth brush this one is inky )

Fun facts: Going where they ain't is who we are. This thick and rich wine has just started to take it's place in the USA. The grape takes it's sweet 'ol time to ripen... which is why we love it. The later ripening adds more complexity, roundness and depth. In this epic vineyard it gets some day time warmth bring to us major notes of wild blueberry, a touch of cookin' herb and candied violets. The texture is firm like a mattress but cool and dark for comfort.

Farm notes: This was a looooong growing season for these grapes and we are so excited with the result. We tightened up the crop size to increase the intensity with soft notes. The Good Farmer and Elyse watched the leaf shading so as to let the right amount of sunshine to sprinkle the grapes. Let's taste the deep deep thoughts that this wine provokes.

Grape history:

Petit Verdot predates Cab Sauv and is from the deep south of France. It is mostly used for blending in Bordeaux but we let it shine it's light with no cover. It's such a late ripening grape that the berries are often tiny with a green hue. Not in Lodi. When loved and cared for and planted in the right conditions, it's magic comes through. You'll see..... it's the grape of the future.


Sage and Roasted Butternut Squash flavors make this Petit Verdot combo work. It's linking the subtle hints of herbs and the richness of the wild blueberry with sweet squash and sage... enjoy!

Risotto with Organic Squash and Sage

(Serves 4-6 ppl)

Preheat oven to 350.

  • Cut an organic butternut squash in half
  • Scoop out seeds
  • Remove skin and cut into ½” cubes
  • Toss in ¼ C Extra Virgin Organic Olive Oil
  • Add 3 T cubes unsalted organic butter to each half
  • Spead on a baking sheet that has been rubbed with olive oil
  • Roast for 20-35 min or until fork tender but still has structure
  • Set aside to cool

Prepare Broth:

6 cups organic chicken broth                    

1 cups oven roasted, cubed organic butternut squash

1 Organic carrot, peeled, cut into 1” pieces         

Combine ingredients in large pot and bring to a boil.  Reduce and simmer for about 30 minutes, until reduced to about  cups.  With a slotted spoon, remove about ¾ - 1 C  of the squash and set aside.  Remove pot from heat and carefully puree in blender.  Set aside to cool. 

(May be prepared 2 days ahead; refrigerate.)


1 Can organic butternut squash puree

4 cups organic chicken broth

Combine, heat and use as risotto cooking base

Prepare Risotto:

1 T unsalted organic butter                                   

½  white onion, peeled & minced

1 cups Arborio rice                                    

½  tsp freshly ground white pepper

Sea salt to taste                                          

¾ cup sautéed / sliced wild mushrooms (optional)

½  cup fresh mozzarella, diced

¾  cup organic butternut squash cubes        

¼  cup minced fresh sage leaves

3 T freshly grated parmesan-reggiano     

1 T minced fresh chives for garnish           



  • In a sauce pan warm 4-5 C butternut squash broth over low heat
  • In a saute pan bring reserved squash to room temperature.
  • In a saute pan melt butter over low heat; add the onion and cook about 5 minutes, stirring, until soft.  Add rice, stir will.  Ladle in ½ cup of the squash broth, stir.  Increase heat to medium-high.  Continue ladling in broth and stirring for approximately a half an hour.  When about 1 cup of the broth is remaining, the rice should be tender.  If not, add simmering water and continue stirring. 
  • Remove from heat as soon as the rice is still whole in it’s grain form and has a tender bite to it.
  • Quickly stir in half the sage, the parmesan-reggiano, and the reserved diced squash.
  • Season to taste with salt and white pepper and add the mushrooms.  Stir in the mozzarella, and divide risotto among bowls. 
  • Garnish with remaining sage and chive.  Serve immediately.
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