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Michael David Winery Petite Petit 2012

Petite Sirah from California
  • WE94
  • RP91
14.5% ABV
  • WE90
  • WE92
  • WE92
  • WE92
  • WW91
  • RP90
  • TP90
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14.5% ABV

Winemaker Notes

Like elephants whose size is imposing, Petite Petit is large! A blend of Petite Sirah and Petit Verdot, offering a joyous explosion of color and fun! It is a substantial, dense, full-bodied, whopper style of wine loaded with pure black fruit and vanilla flavors that coat the palate. It reveals remarkable richness with a finish that is slightly dry and seems to linger.

Critical Acclaim

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WE 94
Wine Enthusiast
Don’t let the cartoony label fool you, this is fantastic wine. The color is almost black to the rim, the aromas are meaty and peppery, and the flavors are very concentrated. The texture is thick and yet creamy with layered, smooth and bold tannins. For all its density and depth, however, this is not an overpowering monster. The blackberry and black pepper notes are rich and appealing and everything seems in balance for something this robust and full bodied. Drink now through 2027. It’s blended with 15% Petit Verdot.
RP 91
Robert Parker's Wine Advocate
A brilliant blend of 85% Petite Sirah and 15% Petit Verdot, the 2012 Petite Petit (42,000 cases) sports an adorable label showing two scowling elephants. From winemaker Adam Mettler, this opaque purple-colored 2012 exhibits gorgeous aromas of camphor, blueberries, blackberries, licorice, toast and subtle background smoke. With amazing intensity, it is hard to believe a 42,000-case cuvée could be this good, this complex, this tasty and civilized, and still sell at a remarkable $18 a bottle. Enjoy it over the next 5+ years.
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Michael David Winery

Michael David Winery

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Michael David Winery, California
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“Michael” and “David” are Michael and David Phillips, brothers whose family has farmed fruits and vegetables in the Lodi region since the 1850s and cultivated wine grapes for nearly a century. Michael and David constitute the 5th generation of grape growers in the Phillips family, with the 6th generation now joining the family business.

The Phillips family likes to emphasize the importance of quality wines with unique and fun labels. Wine makers Adam Mettler, Derek DeVries and Jeff Farthing specialize in producing Lodi’s famous Old Vine Zinfandels, as well as Rhone varietals such as Ancient Vine Cinsault and Syrah for Michael David Winery. 

Farming with future generations in mind, the Phillips have adopted some of the most progressive sustainable farming practices in the state. All 800 acres of the family’s vineyards are third party certified, and the state’s first per ton bonus was issued for contracted growers to follow in the family’s footsteps. 

California

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Responsible for the vast majority of American wine production, if California were a country, it would be the world’s fourth largest wine-producing nation. The state’s diverse terrain and microclimates allow for an incredible range of wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. Wineries range from tiny, family-owned boutiques to massive corporations, and price and production are equally varied. Plenty of inexpensive bulk wine is made in the Central Valley area, while Napa Valley is responsible for some of the world’s most prestigious and expensive “cult” wines.

Each American Viticultural Area (AVA) and sub-AVA of has its own distinct personality, allowing California to produce wine of every fashion: from bone dry to unctuously sweet, still to sparkling, light and fresh to rich and full-bodied. In the Napa Valley, Cabernet Sauvignon, Merlot, Chardonnay and Sauvignon Blanc dominate vineyard acreage. Sonoma County is best known for Chardonnay, Pinot Noir, Cabernet Sauvignon and Zinfandel. The Central Coast has carved out a niche with Rhône Blends blends based on Grenache and Syrah, while Mendocino has found success with cool climate varieties such as Pinot noir, Riesling and Gewürztraminer. With all the diversity that California has to offer, any wine lover will find something to get excited about here.

Petite Sirah

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With its deep color, rich texture, firm tannins and bold flavors, there is nothing petite about Petite Sirah. The variety, originally known as Durif in the Rhône, took on its more popular moniker when it was imported to California from France in 1884. Despite its origins, it has since become known as a quintessentially Californian grape, commonly utilized as a blending partner for softer Zinfandel and other varieties, but also finds success as a single varietal wine. It thrives in warmer spots, such as Lodi, Sonoma and Napa counties.

In the Glass

Petite Sirah wines are typically deep, dark, rich and inky with concentrated flavors of blueberry, plum, blackberry, black pepper, sweet baking spice, leather, cigar box and chewy, chocolaty tannins.

Perfect Pairings

Petite Sirah’s full body and bold fruit make it an ideal match for barbecue, especially brisket with a slightly sweet sauce or other rich meat dishes. The variety’s heavy tannins call for protein-rich and strong flavors that can stand up to the wine.

Sommelier Secret

Don’t get Petite Sirah confused with Syrah—it is not, as the name might seem to imply, a smaller version of Syrah. It is, however, the offspring of Syrah (crossed with an obscure French variety called Peloursin), so the two grapes do share some genetic characteristics despite being completely distinct.

CGM6434_2012 Item# 133351