Turley Estate Petite Syrah 2007
Petite Sirah from North Coast, California
The Wine Advocate - "93-95 pts Turley's Petite Syrahs are about as good as they get. The 2007 Petite Syrah Turley Estate is made from a clone that was taken from the Hayne Vineyard. It exhibits an inky/purple color as well as an extraordinary bouquet of incense, blueberry and blackberry liqueur, spring flowers, and wet stones. It is a dense, full-bodied, enormously endowed red that is best forgotten for 5-6 years, then drunk over the following three decades. "
Turley Wine Cellars Winery
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About North CoastView a map of North Coast wineries
Beyond Napa and Sonoma in the north you find a couple of other counties producing great wine. Among these are Mendocino and Lake County. The northernmost California winegrowing regions, these two counties are right above Napa and Sonoma, geographically. Yet, wine-wise they are very different – both from their southern neighbors and from each other.
Notable FactsMendocino has a high amount of organic vintners and vines. The first winery to settle here was Fetzer, which practices organic viticulture and holds some of the most vineyard land in the area. Mendocino has many pockets of micro-climates while Lake County, being smaller in size, is less diverse climactically. As for the grapes, Chardonnay is the most popular in both counties, but there are also some excellent Sauvignon Blancs, particularly in the Lake County. In red wine, Zinfandel leads the way, followed by Rhone Blends and Petite Sirah. The reds in both counties are complex and sumptuous. Anderson Valley is a sub-AVA of Mendicino and is quite well known for its excellent cool climate, producing the delicious Roederer Estate sparkling wines and some wonderful cool-climate Syrah.
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Wine Style Guide
Light & Crisp
- Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Fruity & Smooth
- Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Rich & Creamy
- Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.