Chris Sherman of the St. Petersburg Times gives this a glowing review under the heading, “Uncorked: Petite sirah is small in name only.”
Petite sirah is not syrah or shiraz, although it is a direct descendant straight from the Rhone. Nor is it petite. Petite sirah is big, really big, from the juiciest of grapes, like a water balloon filled to bursting with grape and cherry jam.
It has spice and pepper, plenty of guts. So much that wine writers and fans, I plead guilty, have apologized for its frivolous name and introduced it as a John Wayne of wines. That makes it sound like too much of a tough guy when one of its trademarks is charm, even silky smoothness. Let’s recast with Clint Eastwood or Steve McQueen.
“It has intense tannins, deep color and a lot of acid, but is so well balanced with all this fruit, that it doesn’t comes out hot (with too much alcohol) or “furrish’ (with tannin),” explained Phil Regan, the winemaker at Foppiano. The Foppianos have bottled petite as a varietal for 30 years, and now have it in a third of their Healdsburg vineyards, which produce 10,000 to 20,000 cases a year.
Make its acquaintance now, because this petite sirah is bred for chilly evenings, thick pork chops, legs of lamb, beef stews, grilled sausage and stout cheeses. (Florida has plenty of months for salmon and pinot noir.)
One online reviewer remarked of this wine, “I love wines like this -very giving, but a little unrefined. Like bringing a stripper to the library.” I’m not sure what the hell that means but it’s funny.
This was a WineSmith pairing for the Let’s Dish Sesame Apricot Chicken with Rice. The latter was quite enjoyable; the former, not so much. The pairing was correct flavor-wise but neither of us liked the wine, which reminds one of a Chardonnay but with more sweetness.
Production Area
Trentino, located in the mountainous northeast of Italy. Grapes are grown in the dry and calcareous soils of the Valle dei Laghi (Valley of Lakes), near the village of Toblino.
Grape Varieties
100% Pinot Noir
Vinification
After a traditional fermentation, the juice macerates for eight days to extract color and body from the skins. The wine is then refined for a further six months, partly in barriques and partly in large oak casks
Color
Ruby red, with brick red nuances
Bouquet
Wide aromatic spectrum exalts cherry, sour cherry, cooked plum and tones of spices and tobacco
Taste
Velvety, harmonious and well balanced with excellent structure. With age it evolves in roundness, fullness and complexity
Serving Suggestions
This Pinot Noir pairs well with both white and red meats. Serve at a cool room temperature
We had this at the “The Week Opinion Awards” last night. It was quite good.
Flavor Profile
“This Cabernet flaunts intense aromas of berries and spice, while a hint of bramble lingers in the background. Bright, juicy fruit flavors are complimented by refined, velvety tannins. This medium-bodied wine’s generous aromas and appealing mouthfeel beckon for just one more sip.”
The Vintage
2004 was a hot growing season until September, when temperatures cooled. The heat promoted exceptional ripening while the cooling extended hang time and preserved the fruit’s natural acidity. Warm, dry weather from early October through the beginning of November allowed for a successful harvest of perfectly flavored berries.
Winemaking Process
After de-stemming, the intensely ripe fruit was gently crushed, then soaked in its cool juice to maximize flavor extraction. The mixture of juice and skins was allowed to warm and then inoculated with select yeast strains to initiate fermentation. Over the next 10 days, pumpovers occurred twice daily to extract color and tannins. The wine was aged for approximately 1 year in a combination of American and French oak barrels adding structure and complexity to the finished wine.
Technical Data
* Total acidity: 0.60 g/100ml
* pH: 3.70
* Alcohol: 13.5%
* Blend: 99% Cabernet Sauvignon. 1% Merlot
Rating:
5
We had this at the “The Week Opinion Awards” last night. It was quite good.
