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Foppiano Estate Petite Sirah 2004

Petite Sirah from Russian River, Sonoma County, California
  • W&S91
0% ABV
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3.5 11 Ratings
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3.5 11 Ratings
0% ABV

Winemaker Notes

The 2004 Foppiano Vineyards Estate Petite Sirah was made entirely from estate Petite Sirah grapes, grown on the family's Russian River Valley Estate. It is full-bodied and deeply colored. In the nose, the Petite offers black fruit aromas, which are well met on the palate with black and blue berry flavors, as well as toasty vanilla, exotic spices, and hints of cocoa on the finish.

Best served with red meat dishes, hearty pastas, full-flavored cheeses, roasted pork, or roasted wild boar.

Critical Acclaim

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W&S 91
Wine & Spirits
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Foppiano

Foppiano

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Foppiano, , California
Foppiano
Foppiano Vineyards was founded in 1896 by Giovanni Foppiano, a native of Genoa, Italy. Giovanni emigrated from Italy to San Francisco in 1864, walking across the isthmus of Panama en route. He hoped to find his riches in the gold fields of California.

It was Giovanni who founded Foppiano Vineyards after moving to Healdsburg, California when his search for gold was unrewarding. He purchased a working winery called "Riverside Farm" on the same land where today's Foppiano Vineyards still stands and operates.

Petite Sirah, the family's favorite wine, has become the winery's signature wine, and is known nationwide as one of the country's top Petites year-in and year-out.

Prosecco

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One of the world’s most popular and playful sparkling wines, Prosecco is a specialty of northeastern Italy, spanning nine provinces of the Veneto and Fruili-Venezia Giulia regions. A higher-quality version that must meet more stringent production requirements is known as Prosecco Superiore and must come from the town of either Valdobiaddene or Conegliano. Prosecco can be produced as a still wine, a semi-sparkling wine (“frizzante”), or a fully sparkling wine (“spumante”)—the latter being the most common. While it is typically produced in a “brut” (dry) style, its fresh and fruity character preserved by the tank method of carbonation often makes it seem a bit sweeter than it is in reality. “Extra brut” styles incorporating higher levels of residual sugar are quite popular, however.

Made from the Glera grape, which was formerly and confusingly called Prosecco, these wines are notable for pleasant flavors of peach, pear, melon, green apple, and honeysuckle. Lower pressure during the carbonation process means that the bubbles are lighter and frothier than in Champagne or other traditional method sparkling wine, and less persistent. Prosecco is also a great choice to blend with orange juice for mimosas for a classic brunch beverage.

CWW16250F_2004 Item# 87868

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