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Girard Petite Sirah 2010

Petite Sirah from Napa Valley, California
  • V93
  • WE92
  • WS90
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Winemaker Notes

Aromatics unfold with olives, anise, coffee, thyme and dark fruits. On the palate the wine showcases a rich mouthfeel of bittersweet chocolate, espresso, blackberry cobbler, dusty cinnamon and mocha. The finish evolves with bright acidity and inky tannins that integrate with intense savory fruit.

Critical Acclaim

V 93
Vinous / Antonio Galloni

Girard's 2010 Petite Sirah is an absolutely beautiful bottle of wine. Sweet black currants, spices, violets, asphalt and grilled herbs all take shape in this mid-weight, yet luscious red. This is a decidedly refined, plush Petite Syrah with lovely balance, but little of the weight or firmness usually associated with the grape, which can be good or bad, depending on one's point of view. The wine's balance, however, is beyond reproach. This is a great showing from Girard. Anticipated maturity: 2015-2025.

WE 92
Wine Enthusiast

Girard's recent Petite Sirahs have been great, really defining a Napa approach to the variety, and their 2010 is right up there. It's fairly high in alcohol, but there's not race of overripeness. You’ll find delicious blackberry jam, black currant, grilled bacon and black pepper flavors that finish dry, spicy, and above all, satisfying.

WS 90
Wine Spectator

Espresso notes highlight the intense, robust wild blackberry and blueberry flavors laced by floral, tea and spicy highlights. Nicely dense, with the thick tannins never getting in the way of the wine's focus and fresh fruit core.

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Girard

Girard

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Girard, , California
Girard
Thirty years after first planting its vineyards, Girard continues to produce wine reflecting the quality that has made Napa Valley the most famous New World wine growing region in the world. Napa’s rise to fame was punctuated by a renaissance that began at the same time Girard was setting down its own roots.

Today, Girard is experiencing a similar rebirth of sorts. Longtime California vintner Pat Roney purchased the winery shortly after the new millenium. Pat’s career in wine began as a sommelier at Chicago’s renowned Pump Room. Later he returned to his native California, where he ultimately became president of Chateau St. Jean, in Sonoma Valley.

At Girard, Pat continues a tradition of making Chardonnay and Cabernet-based wines. But he is also expanding Girard’s varietal focus to Zinfandel and Petite Sirah, grown on century-old vines that dot the Napa countryside. As it has been in the past, Girard’s goal is to highlight the flavors of Napa Valley and its rich, ripe grapes. A small portion of the winery’s portfolio also comes from grapes grown in Sonoma’s upscale Russian River Valley, where cool weather offers ideal conditions for Chardonnay.

With the right grapes from the right locations, Girard offers a lineup that features both power and finesse—key words in California wine.

Central Coast

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The largest and perhaps most varied of California’s wine-growing regions...

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The largest and perhaps most varied of California’s wine-growing regions, the Central Coast produces the majority of the state's wine. The sprawling district covers most of the vineyard land between San Francisco and Santa Barbara from the coast inland nearly all the way to the Central Valley. Encompassing an extremely diverse array of climates, soil types, and wine styles, it contains many smaller sub-AVAs, including Monterey, Paso Robles, Santa Ynez Valley, Santa Maria Valley, and Santa Cruz Mountains.

Just about every major international grape variety is planted within this vast AVA, from Pinot Noir and Chardonnay to Cabernet Sauvignon and Zinfandel. A significant proportion of the region’s produce is generic, inexpensive bulk wine, but the Central Coast is also home to many small, artisanal wineries crafting unique, high-quality wines, as well as everything in between.

Pinot Noir

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One of the most difficult yet rewarding grapes to grow...

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One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

In the Glass

Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.

ULL968861_2010 Item# 119663

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