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2017 Petite Sirah
NEW RELEASE

2017 Petite Sirah
Wine Specs
Vintage
2017
Varietal
Petite Sirah
Appellation
Monterey
Vineyard
Hames Valley Vineyard
pH
3.69
Aging
22% French oak, 39% American oak, 39% Hungarian oak, 18 months
Bottling Date
Aug. 15, 2019
Alcohol %
14.9
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In Stock
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$36.00
 
SKU: 17SVIPS7EMONH22

There is nothing petite about Petite Sirah. Rather it earned its name from the small size of the berries, which creates a high skin-to-pulp ratio that gives this wine its dark, inky pigmentation and high tannin levels. This workhorse variety produces some of the most powerful reds on earth and can dance along the edge of muscular versus elegant in a way like no other varietal. The trick when making P.S. is to highlight the fruit and tame the tannins. Our 2017 is ultra-ripe, full-bodied and opaque in color, as it should be. The nose is ripe and bold with blackberry jam, plum and cedar aromas. The palate is fleshy in texture, with excellent depth, firm structure, and a long, mildly tannic finish with a hint of clove.

Wine Specs
Vintage
2017
Varietal
Petite Sirah
Appellation
Monterey
Vineyard
Hames Valley Vineyard
pH
3.69
Aging
22% French oak, 39% American oak, 39% Hungarian oak, 18 months
Bottling Date
Aug. 15, 2019
Alcohol %
14.9
Download
Wine Profile
Vineyard
The fruit for our 2017 Petite Sirah was grown on our sustainably farmed Hames Valley Vineyard in the Hames Valley AVA. Located at the southern end of the Salinas Valley, this little-known appellation is flanked by the Santa Lucia Range to the west and the rugged Gabilans to the east. Sheltered from the afternoon winds, Hames Valley possesses some of the largest diurnal temperature swings in Monterey County, with a 50° day-to-night fluctuation quite common. The combination of warm days, crisp nights and an incredibly long growing season make this an ideal locale for big, tannic reds.
Winemaking
The grapes for this wine were hand harvested and then destemmed into small, one and a half-ton fermenter bins. During fermentation, we gently punched down the cap two times per day to extract color, tannins and flavor from the grape solids. The wine was then racked clean to a mix of small oak barrels for secondary fermentation and aged for 18 months.
Cases Produced
228