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Stags' Leap Winery Petite Sirah 2000

Petite Sirah from Napa Valley, California
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    Winemaker Notes

    There's nothing petite about this wine! Inky dark and delicious, this Petite Sirah from one of Napa Valley's most famous wineries combines ageability and value.

    Howevever, Petite Syrah is a more delicate wine than its color or flavor intensity would imply," says winemaker Robert Brittan. From the outset, the grapes that become a part of this wine are handled with extreme care - handpicked, transported the short distance to the winery in small bins, and fermented in small batches at moderately warm temperatures. "You want to extract enough tannin to give the wine structure, but you don't want to overdo it; if you don't remove the skins at just the right time, you can easily create a monster."

    The final wine, with 79% Petite Syrah, 15% Syrah, 3% Carignane, 2% Viognier and 1% Grenache, gives off big aromas of blackberry, mocha, forest floor and truffles. These aromatics are echoed in the mouth and woven with flavors of blackberry syrup, orange marmalade and cola. A thick, creamy mouthfeel finishes long with a sensation of bitter chocolate.

    Critical Acclaim

    Stags' Leap Winery

    Stags' Leap Winery

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    Stags' Leap Winery, , California
    Stags' Leap Winery
    A fashionable country resort in the mid-twentieth century, popular with Hollywood due to its 1892 stone Manor House and historic gardens, legends of bootleggers and gangsters, ghosts and gypsies, Stags' Leap has been home to three major family groups up through the modern revitalization of the winery that began in the 1970s.

    Stags Leap Manor, as it was called in the 1920s, was known as one of the prominent country retreats in the Napa Valley at a time when resort and spa business was big. In addition to lodging and dining, amenities included lawn tennis, swimming, horseback riding, children's activities, golf, music, cards, a library, and Napa Valley wines and liquors (prior to and after Prohibition).

    An intimate valley within the greater Napa Valley, Stags Leap is a place of natural beauty, storied buildings and gardens, a lively history, and a reputation for elegant wines showing finesse and intensity.

    Known for bold reds, crisp whites, and distinctive sparkling and fortified wines, Spain has embraced international varieties and wine styles while continuing to place the primary emphasis upon its own native grapes. Though the country’s climate is diverse, it is generally warm to hot. In the center of the country lies a vast, dry plateau known as the Meseta Central, characterized by extremely hot summers and frequent drought. Because of its location on the Iberian Peninsula, many of Spain’s wine regions are located on or near the milder coast, either of the Bay of Biscay to the north, the Atlantic Ocean to the northwest, or the Mediterranean sea to the south and east. Each of these regions has its own unique soil, climate, and topography, as well as principal grape varieties.

    In the cool, damp northwest region of Galicia, refreshing white Albariño and Verdejo dominate, though elsewhere the most popular wines are generally red. Rioja is Spain’s best-known region, where earthy, age-worthy reds are made from Tempranillo and Garnacha (Grenache), as well as rich, nutty whites from Viura. Ribera del Duero produces opulent, fruity, top-quality wines from almost exclusively Tempranillo. Priorat, a sub-region of Catalonia, blends Garnacha with Cariñena (Carignan) to make bold, full-bodied wines with a hint of earthiness. Catalonia is also home to Cava, a sparkling wine made in the traditional method but from indigenous varieties. Sherry, Spain’s famous fortified wine, is produced in a wide range of styles from dry to lusciously sweet at the country’s southern tip in Jerez. Since the 1990s, international varieties like Cabernet Sauvignon, Merlot, and Sauvignon Blanc have been steadily increasing in importance in several regions.

    Other Red Blends

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    With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World experimentation is permitted and encouraged. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

    WWB11410_2000 Item# 59325

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