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Spellbound Petite Sirah 2010

Petite Sirah from California
  • RP89
  • WE87
13.5% ABV
Ships Mon, Dec 18
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4.5 2 Ratings
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4.5 2 Ratings
13.5% ABV

Winemaker Notes

Intensity of color, rich black and brambly fruits, vanilla bean and roasting coffee aromatics are complimented by remarkable approachability in the Spellbound Petite Sirah. The wine is crafted to unleash dark and luscious characteristics, while managing tannins to deliver an opulent and juicy Petite Sirah. This lush yet easy drinking wine provides intense berry character, with superb texture you will find in no other Petite Sirah but Spellbound.

Critical Acclaim

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RP 89
Robert Parker's Wine Advocate
The finest wine of the quartet may be the lowly regarded, but consistently excellent 2010 Petite Sirah. Made from 100% Petite Sirah, it exhibits an opaque purple color along with abundant floral notes intermixed with forest floor, asphalt, black fruits, blueberries and earth. This spicy, rich, full-bodied, mouth-saturating 2010 should be consumed over the next 10-12 years.
WE 87
Wine Enthusiast
Most of the grapes for this wine were sourced in Lodi. For a 24,000-case production, this has plenty of personality. Spice, tobacco and coffee notes jump out first, followed by straightforward blueberry, jammy yumminess.
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Spellbound

Spellbound

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Spellbound, , California
Spellbound
Spellbound was born when Rob Mondavi and Paul Hoffman decided to craft wines that are relaxed enough to enjoy every day yet special enough to celebrate milestone events. In honor of California's rich winegrowing heritage, this winemaking team sources fruit from established and emerging wine regions throughout the state, including Alexander Valley, Knights Valley, Dry Creek Valley, Russian River Valley, Santa Barbara and Lodi.

Currently Spellbound makes Petite Sirah, Cabernet Sauvignon, and Chardonnay. All three wines are approachable and food-friendly, perfect for causal dinners and black tie functions alike. Because Spellbound wines pair so well with food, they've become a favorite choice of fine restaurants.

Alexander Valley

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A source of Sonoma Cabernet Sauvignon that can rival its Napa Valley neighbors, the Alexander Valley is the hottest AVA in the county. This large and heavily planted appellation is only 25 miles from the coast, but it is relatively free of fog due to the sheltering effects of the mountain ranges in between. However, the Russian River, which runs through the valley, creates cool-climate pockets and soft, alluvial soil ideal for grape-growing.

In addition to Cabernet Sauvignon, which makes up over 50% of plantings, Merlot and other Bordeaux varieties as well as Zinfandel thrive here, all of which take on a bold and voluptuous personality. Ample, fleshy Chardonnay and Sauvignon Blanc dominate white wine production. Some old-vine plantings of Grenache have been discovered here, and more recent experiments with Sangiovese and Barbera show great promise.

Cabernet Sauvignon

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon is sometimes referred to as the “king” of red grapes. It can be somewhat unapproachable early in its youth but has the potential to age beautifully, with the ability to last fifty years or more at its best. Small berries and tough skins provide its trademark firm tannic grip, while high acidity helps to keep the wine fresh for decades. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region (and in St-Emillion and Pomerol, where it plays a supporting role to Merlot). The top Médoc producers use Cabernet Sauvignon for their wine’s backbone, blending it with Merlot and smaller amounts of Cabernet Franc, Malbec, and/or Petit Verdot. On its own, Cabernet Sauvignon has enjoyed great success throughout the world, particularly in the Napa Valley, and is responsible for some of the world’s most prestigious and sought-after “cult” wines.

In the Glass

High in color, tannin, and extract, Cabernet Sauvignon expresses notes of blackberry, cassis, plum, currant, spice, and tobacco. In Bordeaux and elsewhere in the Old World you'll find the more earthy, tannic side of Cabernet, where it's typically blended to soften tannins and add complexity. In warmer regions like California and Australia, you can typically expect more ripe fruit flavors upfront.

Perfect Pairings

Cabernet Sauvignon is right at home with rich, intense meat dishes—beef, lamb, and venison, in particular—where its opulent fruit and decisive tannins make an equal match to the dense protein of the meat. With a mature Cabernet, opt for tender, slow-cooked meat dishes.

Sommelier Secrets

Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

PBC1478544_2010 Item# 116730

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