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2019 Petite Sirah
NEW RELEASE

2019 Petite Sirah
Wine Specs
Vintage
2019
Varietal
Petite Sirah
Appellation
Monterey
Vineyard
Hames Valley
Harvest Date
Oct 3, 2019
pH
3.76
Aging
38% French oak, 38% Hungarian oak, 24% American oak, 15% new, 18 months
Bottling Date
Jul 26, 2021
Alcohol %
14.9
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In Stock
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$36.00
 
SKU: 19SVIPS7EMONH22

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 2019 is ultra-ripe, full-bodied and opaque in color, as it should be. The nose is ripe and bold with aromas of blackberry, plum and black cherry, and hints of baking spice and floral notes. The palate is full-bodied with structured tannins, integrated juicy black fruit and a lingering sweet oak finish.

Wine Specs
Vintage
2019
Varietal
Petite Sirah
Appellation
Monterey
Vineyard
Hames Valley
Harvest Date
Oct 3, 2019
pH
3.76
Aging
38% French oak, 38% Hungarian oak, 24% American oak, 15% new, 18 months
Bottling Date
Jul 26, 2021
Alcohol %
14.9
Download
Wine Profile
Vineyard
The fruit for our 2019 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 lesser-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.
Varietal Composition
100% Petite Sirah
Winemaking
The grapes for our 2019 Petite Sirah 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
288