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In appearance it’s an individualist with small light green coloured leaves and many tiny bunches of black, well separated berries, full of seeds. It’s very disease resistant. It’s also a picker’s nightmare.

According to John Brocksopp, who we trust in most things, it produces battery acid. The wine is inky and naturally high in acidity. Our experience is that Petit Verdot, left to hang till death-knock, produces a distinctive full flavoured wine of great appeal. It is said to be regarded as a super Cabernet Sauvignon in Bordeaux, but that might be just sales talk. In any case you will never see it as anything but a small part of their blends because it will only ripen there in the great years (the dry ones).