Petite Sirah is red-skinned red grape varietal with its origins in France. In the late 1800s, Dr. Durif crossed Syrah and Peloursin in the Rhone region of France and called it Petite Sirah. The TTB considers Petite Sirah and Durif to be synonymous, and a bottle of wine can be labeled as either. Petite Sirah has a high tannin structure and good acidity and is often used as a blending grape for Zinfandels to give the wine more punch. The fruit grows in small tight clusters and has a relatively low yield. There is a high skin to juice ratio when the grapes are pressed, creating the heavy tannin structure that will soften with aging. In California, Petite Sirah is grown in Clear Lake, Napa Valley, Sonoma, Paso Robles, and Monterey.
Petite Sirah is an inky dark wine that has the aromas of plums, blackberries, blueberries, anise, and black pepper, with the flavor of blackberries, plums, licorice, vanilla, and oak. A young Petite Sirah will have a high tannin structure that will soften with barrel aging or in the bottle over time.
Petite Sirah is a big wine with a high tannin structure. The tannin structure makes it an excellent pairing for steak, veal, sausages, grilled meats, lamb, and game.
A new release of the Petite Sirah varietal - this one from Northern Lake County. Deep purple in color with big nose of lavender, bacon and chocolate, this blockbuster offers a mouthful of boysenberries, blueberries and blackberries. Stands up well to pork, game or beef, but soft enough to pair with chocolate or mixed berries. This is a beautiful wine with lamb, wild boar, venison or virtually any savory game, Moroccan lamb tagine, chicken mole', strong cheese like stilton or camembert and even dark chocolates.
Varietal: 100% Petite Sirah
Vineyard: Amber View Vineyard, Lake County, CA
The grapes were hand-harvested at 26.5 Brix on September 10, 2014 from the Sierra Moon Vineyard, El Dorado County, Sierra Foothills AVA. The 2014 vintage was starting to show the effects of the drought conditions that were prevalent in the state and the fruit achieved full ripeness a couple of weeks ahead of schedule. To combat the draught, approximately 25% of the grapes were removed from the vines a month prior to harvest, allowing the vines to focus on fewer grapes. The vineyard experienced a hot early summer, then cooled in midsummer. The heat returned for the end of summer and remained well into the early fall. The outcome of the weather conditions was early brix accumulation while still possessing refreshing acidities. The deciding factor as to when to pick was based on the flavor of the fruit rather than the numerical value of the sugar and acidity.
The fruit arrived at the winery in ½ ton bins where destemming and hand-sorting occurred. Fermentation proceeded in a small tank for five days. The free-run was transferred directly into neutral barrels for settling. The young wine was racked from the neutral barrels into a combination of new and one-year old French and American oak barrels where it aged for an additional year. The wine was bottled unfined and unfiltered in January 2016. Production was limited to 70 cases.
Total Acidity 0.74 g/ml
Residual Sugar 0.08 g/ml