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Jaffurs Thompson Vineyard Petite Sirah 2010

Petite Sirah from Central Coast, California
  • WS91
  • ST90
  • WE90
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Winemaker Notes

The 2010 Thompson Vineyard Petite Sirah is a very big wine with incredible darkness, power, and purity of fruit. The cool growing season led to long hang time, providing for ripe tannins and good acidity. It has gobs of cherry-berry-dry and black fruit flavors, spice and licorice aromas, and a stick-to-your-lips quality. Approachable as a young wine, it will also reward additional cellaring. 100% Petite Sirah.

Critical Acclaim

WS 91
Wine Spectator

Effusive and lively, with beautiful violet notes announcing the blackberry, plum and spice notes while cedar and sandalwood details linger in the background. Balanced between boldness and elegance, offering firm tannins. Drink now through 2022.

ST 90
International Wine Cellar

Inky purple. Candied blackberry and cola on the nose, with notes of cracked pepper and mocha adding complexity. Big and broad but lively, offering juicy dark fruit flavors and a late jolt of tangy acidity. Shows very good clarity and lift on the long, spicy finish. Energetic for this normally burly variety.

WE 90
Wine Enthusiast

Rich, ripe and oaky, this Petite Sirah charms with flashy blackberry, cherry and dark chocolate flavors that are opulent through the long finish. The vineyard is in the Los Alamos region.

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Jaffurs

Jaffurs Wine Cellars

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Jaffurs Wine Cellars, , California
Jaffurs
Jaffurs Wine Cellars is dedicated to producing great Rhône varietal wines with a new-world independence. It is one of the newest wineries in Santa Barbara County. Owner/winemaker Craig Jaffurs, working out of the Central Coast Wine Warehouse in Santa Maria, produced his first wines during the 1994 harvest. During the 1999 harvest, production increased to 2500 cases including Syrah, Grenache, Mourvèdre, Viognier, and Roussanne.

South Africa

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An underappreciated wine-producing country currently undergoing a renaissance...

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An underappreciated wine-producing country currently undergoing a renaissance, South Africa has a surprisingly long and rich history considering its status as part of the “New World” of wine. In the mid-17th century, the lusciously sweet dessert wines of Constantia were highly prized by the European aristocracy. Since then, the South African wine industry has experienced some setbacks due to the phylloxera infestation of the late 1800s and political difficulties throughout the following century. Today, however, it is increasingly responsible for high-quality wines that are helping to put the country back on the international wine map. Wine production is mainly situated around Cape Town, where the climate is generally warm to hot, but the Benguela current from Antarctica provides the brisk ocean breezes necessary for steady ripening. Similarly, cooler high-elevation vineyard sites offer climatic diversity.

South Africa’s wine regions are divided into region, then smaller districts, and finally wards, but the country’s wine styles are differentiated more by grape variety than by region. Pinotage, a cross between Pinot Noir and Cinsault, is the country’s “signature” grape, responsible for earthy, gamey reds. When Pinotage is blended with other red varieties, like Cabernet Sauvignon, Merlot, Syrah, or Pinot Noir (all commonly vinified alone as well), it is often labeled as a “Cape Blend.” Chenin Blanc (locally known as “Steen”) dominates white wine production, with Chardonnay and Sauvignon Blanc following behind.

Chardonnay

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One of the most popular and versatile white wine grapes...

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One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it’s grown and how it’s made. In Burgundy, Chardonnay produces some of the finest white wines in the world, typically tending towards minimal intervention in the winery and at its best resulting in remarkable longevity. This grape is popular throughout the world, but perhaps its second most important home is in California, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia, South America, South Africa, and New Zealand are also significant producers of Chardonnay.

In the Glass

When planted on cool sites, Chardonnay’s flavors tend towards grapefruit, green apple, minerals, and white stone fruit, while warmer locations coax out richer, more tropical flavors of fig, melon, and pineapple. Oak can add notes of vanilla, coconut, and spice (as well as texture), while malolactic fermentation can impart soft, buttery acidity.

Perfect Pairings

Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with simple seafood, light chicken dishes, and salads. Richer Chardonnays marry well with cream or oil-based sauces.

Sommelier Secret

Since the 1990s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has begun to swing in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. These Old-World style wines have been dubbed the “New California Chardonnays,” and anyone who claims they do not like Chardonnay should give them a try.

TEWTO685910_2010 Item# 117501

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