Medium-bodied with ripe dark fruits, good acidity, and medium tannins on the finish. Well-made wine with a bit of structure. It needs a plate of food.
I would try this with red meats – grilled lamb chops sound about right.
Petit Verdot is a Bordeaux grape, often used in small amounts as part of a blend. Some producers argue that as little as 2-3% makes a big difference to the wine, adding a spicy or peppery note. Others argue that it is very similar to Cabernet Sauvignon, but as they both ripen at the same time (late), it is of little use. I like the solid dark fruits and structure it adds to a wine, and would like to see more of it in the Languedoc.