“For many generations Petite Sirah has been cultivated in the Dry Creek Valley. Locals referred to this variety as `Petasera’. This bottling of `Petasera’ is a tribute to the local slang term and the fond memories I have growing up here.” – David Mounts, Winemaker
Nicely balanced, with dark and red fruit working together in perfect harmony. Densely packed with dark flavors, this wine leads with ripe blackberry, dark plum, black cherry and softly smoky blackberry. After a moment, bright Bing cherry, tart cranberry, red currant and hard leather fill out the palate.Pair with a grilled steak or BBQ pork ribs. Enjoy now, and cellar a few for the next several years.
Dry Creek Valley
91 Pts – THE RHONE REPORT by Jeb Dunnuck
Out of stock
Thirty-two month barrel age in 100% new French, tight grain, Burgundian toasted barrels.
The 2007 vintage was an excellent year in the vineyard and in the cellar. The spring began warm in the month of February and stayed moderate the remainder of the season. The vines used up their available moisture by the month of May giving us smaller clusters and berry sizes. Irrigation began sooner to keep the vines from shutting down, but still closer to veraison. It is normal for the crop load to be quite large in Petite Sirah so diligent shoot thinning and cluster removal was performed at precise moments throughout the season. That, combined with complete lateral removal in the fruit zone following bloom gave us excellent cluster separation which is critical for berry development. The fruit was harvested during a very cool month of September with excellent maturity and concentration in the berries. Much of the fruit for this wine came out of our older block of well established 16 year old plantings.
This fruit gives us deeply concentrated blue and black fruit flavors and complex, well-structured tannins. In the cellar the bins were put through a long cold soak and fermented out in 12-14 days, the skins we macerated another two weeks to build tannin structure and volume to the finished wine giving it a total maceration of 27 days. The lots were racked and blended in the spring of 2008 and then again in the summer of 2009. The wine was bottled unfined and unfiltered in the Summer of 2010.