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I have always had a passion for this varietal, so was pleased when Greg proposed we make this wine. I've made plenty of Petite Sirah in the past, but it was generally used as a blender in other reds that needed a bit of color or tannin boost. A stand-alone varietal is much more intriguing to make, and I whole-heartedly agreed with Greg's choice of Paso Robles for the appellation. I've worked with fruit from this region before, and have been impressed with its balance of concentrated fruit flavors and firm tannin backbone.
The finished wine has scents of violet and raspberry. A taste brings to mind a thick slice of juicy blackberry pie, but also shows plum and dried fruit. It is rich and lush, and has just the right amount of spiciness in the finish.
"Grippy, chewy tannins provide structure and contrast to the soft black plum in this dense red. It has the concentration and depth to handle smoky barbecued pork." 88 PointsWine & SpiritsJune 2009
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