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Marietta Petite Sirah 2007

Petite Sirah from Sonoma County, California
  • RP90
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Winemaker Notes

Our 2007 Petite Sirah is sourced from our ranch and vineyards in Alexander Valley. The wine shows an excellent integration of fruit, richness, and heft while maintaining great balance and structure. The nose is full of deep aromas of blueberries, chocolate, tar, oak, and earth with lighter layers of lavender, herbs de provence, and minerals. The mouthfeel continues with the rich fruit and is very structured, lush, and big with a long and well balanced acid and tannin finish. Seeing that Dad loves to eat wild meats, it only seems appropriate to point out that this wine is perfect for seared venison or wild duck breasts; although, if those are not available, a herbed lamb chop or roast would be a great match as well.

Critical Acclaim

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RP 90
The Wine Advocate

Petite Sirah is often the most underrated varietal in California, but all you have to do is look at the tasting notes of people who've opened 15 and 20-year-old examples, which are usually super-enthusiastic. A classic anti-oxidative style of wine, the 2007 Petite Sirah from Marietta displays blackberry, incense, camphor, and floral-infused blueberry notes. It has very sweet tannins for a Petite Sirah and a rich, full-throttle, petal-to-the-metal mouthfeel. There’s not a hard edge, but the wine is intense, rich, and capable of lasting 15 or more years. It is another great buy from this value-packed portfolio.
90+ points.

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Marietta, , California
Marietta Cellars is just outside the little town of Geyserville in California's premier wine growing region, Sonoma County. Owner and winemaker Chris Bilbro founded Marietta Cellars in 1979 after cutting his wine business teeth by working at Bandiera founded by his grandparents Emil and Luduina Bandiera in 1937. Today, case production nears 30,000--all of which is totally allocated. The wines currently produced are Cabernet, Sauvignon, Zinfandel, Syrah, a proprietary blend called Old Vine Red, and a limited-quantity special blend called Angeli Cuvee. Occasionally, a Port is added to the line-up.


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The perfect intersection of bright fruit and savory earthiness, Sangiovese is the backbone variety in Tuscany. While it is best known as the chief component of Chianti, it reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino. Elsewhere throughout Italy, it can make inexpensive wines for daily consumption ranging from inoffensive to deliciously easy. On the French island of Corsica, under the name Nielluccio, it produces excellent bright and refreshing red and rosé wines with a personality of their own. Sangiovese has also enjoyed moderate popularity in California and Washington State over the last few decades.

In the Glass

Sangiovese is a medium-bodied red with savory flavors of tart cherry, plum, tomato, fresh tobacco, anise, thyme, oregano, and dried earth. High-quality, well-aged examples will take on notes of smoke, clay pot, leather, gamey meat, potpourri, and dried fruits. Corsican Nielluccio is distinguished by a subtle perfume of dried flowers.

Perfect Pairings

Sangiovese is the ultimate pizza and pasta red—its high acidity, moderate alcohol, and grainy tannins create an affinity with tomato-based dishes, spicy meats, and anything off the barbecue.

Sommelier Secret

Although it is the star variety of Tuscany, cult-classic “Super-Tuscan” wines may contain no Sangiovese at all! Since the 1970s, local winemakers have been producing big, bold wines (with price tags to match) that are typically monovarietal or a blend of one or more of several international varieties—usually Cabernet Sauvignon, Cabernet Franc, Merlot, or Syrah—with or without Sangiovese.

MSW49502071_2007 Item# 106799

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