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Titus Napa Valley Petite Sirah 2007

Petite Sirah from Napa Valley, California
  • WE94
  • RP90
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Winemaker Notes

Our 2007 Petite Sirah has such a deep, inky core that its legs stain the glass purple. Aromas of sweet black fruits, anise and vanilla are alluring and pronounced. The palate is balanced, mouthfilling and intense. Flavors of pomegranate, black cherry, boysenberry, blackberry, smoky oak, and sweet espresso crema, are complimented by a long finish accompanied by hints of anise, spice, and dark chocolate. The tannins are fine grained and well integrated. Our Petite Sirah should be considered a gentle giant for this variety, exhibiting approachability and food friendliness. Recommended drinking time is three to four years from vintage, maximum suggested aging is ten years.

Critical Acclaim

WE 94
Wine Enthusiast

Freshly picked blackberries that got ripe under the hot summer sun. Lots of ground black peppercorn dust. Black currant liqueur, black licorice and even a smattering of pancetta. These are the flavors of this delicious, complex Petite Sirah. It shows the big, firm tannins the variety is famous for, but they’re exceptionally ripe and fine. Absolutely first-class, one of the best Petite Sirahs of the vintage, and it’s not surprising that it comes from Napa Valley.

RP 90
The Wine Advocate

The 2007 Petite Sirah is typical of that varietal. Inky blue/purple, with plenty of incense, blueberry, blackberry, espresso, and almost scorched earth, the wine is super-rich, impressively textured, and very full-bodied, with high but sweet tannin. This wine should drink nicely for 20 years.

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Titus

Titus Vineyrads

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Titus Vineyrads, , California
Titus
In 1968 Lee and Ruth Titus bought 50 acres north of St. Helena in the North Napa Valley. Son Phillip Titus is the winemaker for both Chappellet vineyards and Titus vineyards. Since 1990 limited quantities of distinctive Cabernet and Zinfandel have been produced.

Sierra Foothills

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Originally a source of oenological sustenance for gold-seeking miners of the mid-1800s, the Sierra Foothills was the first region in California to produce wines from European grape varieties. Located between Sacramento and the Nevada border, this area’s immigrant settlers chose to forgo growing the then-ubiquitous Mission grape and instead brought with them superior vines from the Old World to plant alongside mining camps.

Zinfandel has been the most important variety of this region since its inception, taking on a spicy character with brambly fruit and firm structure. Amador and El Dorado counties, benefiting from the presence of volcanic and granite soils, are home to the best examples. Bold, robust Rhône blends and Barberas are also important regional specialties.

Cabernet Franc

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The subtler and more delicate of the Cabernets, Cabernet Franc is the proud parent of Cabernet Sauvignon and shares many of the structural elements of Bordeaux’s cornerstone variety. In Bordeaux, Cabernet Franc is often planted as an insurance policy against its later-ripening offspring, as it is more likely to thrive in a difficult harvest. But don’t mistake Cabernet Franc for merely a supporting player—this grape variety produces outstanding wines on its own or as the dominant component of a blend. It produces perhaps its most alluring wines in France’s Loire Valley, in the regions of Chinon, Bourgueil, and Saumur-Champigny, where brighter, riper wines can be achieved. Outside of France, Cabernet Franc has performed quite well in parts of California, New York, and Virginia.

In the Glass

Paler, lighter, crisper, softer, and much more aromatic than its progeny, Cabernet Franc typically tastes of red raspberries, cherries, and herbs, with a stunning perfume of violets, tobacco, and spice.

Perfect Pairings

Mouthwatering acidity makes Cabernet Franc an incredibly food-friendly wine, helping to cut through the richness of fatty meat dishes. It especially shines in tandem with lamb, and its affinity for the spice cabinet allows it to pair perfectly with Chinese dishes prepared with Szechuan pepper and five-spice.

Sommelier Secrets

Under-ripe Cabernet Franc can be leafy and green with harsh tannins and mouth-searing acidity, so it is best to avoid highly spiced curries and fiery chili dishes.

EPC16002_2007 Item# 105692

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