Bellarmine Wines

2016 Bellarmine Petit Verdot

Drink Until:2029
Variety:Petit Verdot
Suitable Foods:Grilled steak, roast lamb, caramelised vegetables, hard cheeses.
Oak:12 months in French oak
Colour:Inky red
Nose:Violets and berry fruits
Palate:Berries and ripe fruits with well-integrated fine tannins that are powerful yet supportive of the fruit.
Style:Dry red wine with delicate aromas and full body.


2016 vintage:

94 Points - Wine Showcase Magazine New Release Tasting

2009 vintage:

Bronze Medal Qantas Mt Barker Wine Show October 2012

2008 vintage:

Gold medal and Trophy for Red wine of Show, 2010 RSM Bird Cameron Timbertowns Wine Show

Silver Medal, 2009 Qantas Mt Barker Western Australian Wine Show

96 points - David Prestipino, WA Today, 24th January 2011


The grapes are exclusively sourced from the Bellarmine vineyard in the high quality cool climate region of Pemberton in South-Western Australia. The vineyard is at an altitude of 220 metres above sea level. Planted in 2000 by hand, the vines are trained to Vertical Shoot Positioning (VSP) to give optimum exposure of the fruit to sunshine during the ripening season which occurs from December to April. The soils are red gravel laterite soils which provide excellent drainage and give warmth to the vines' root systems at night from the sunshine the red gravel has absorbed during the daylight hours. This results in the Petit Verdot being ready for harvest at the end of March to mid-April before too much rain comes in as Autumn progresses.
HARVESTED: 3rd April, 2016


Harvested at optimum flavour levels when the tannins are ripe and the seeds are brown, which is determined by the winemaker regularly tasting the grapes. The Petit Verdot is managed carefully to ensure a maximum yield of 5 tonnes to the hectare, which ensures even ripeness and maximum quality potential in the grapes. Crushed and destemmed, the must is innoculated with a neutral yeast to allow natural fruit expression. Once the cap of skins has risen, the juice is pumped over the skins twice daily so that colour and flavour is extracted from the skins, and the ferment is cooled naturally. Once complete, the wine is innoculated for the second fermentation with malo-lactic bacteria. 12 months in French oak.
6-bottle half carton