Behind the Vines

Wine Blogging Wednesday #40: Petite Sirah

by Farley on December 12th, 2007

Though my blog is still in its early stage, it’s quite sad to me that Wine Blogging Wednesday #40 was the first time I had to add Petite Sirah to my list of categories. Though I have talked about it before, as in my intro post and when talking about my visit to Twisted Oak and lament over the PS being gone… it doesn’t feel acceptable to have not given more attention to one of the first varieties that truly wooed me in my wine adventures.

Thanks to Alder and the flavor profiles typical to the grape, I couldn’t help but think of this grape when drinking a cocktail Monday night at the Foreign Cinema—a French bistro and movie house. It was called Sexy Beast (named after a Ben Kingsley film) and was made with blueberry Stoli, muddled lemon, and huckleberry essence ice. Rich, thick, and a hue that spells out juiciness, just how I always hope to find my Petite Sirah.

And though I may not write about it enough, I taste it often. Rosenblum Cellars is known for Zinfandel, but my friends can also make a damn good Petite. Just taste the crimson beauty from Rockpile Road, and tell me you don’t agree. Working at a winery has its perks, and I decided to go full nerd for this assignment and do a little side by side, as I so love to do. For instance, with WBW #32: Regular vs. Reserve, I pulled in the customers at Thomas Fogarty for a blind tasting and had a marvelous time.  In #40, BK was my partner in crime, where I blindly poured him two versions of Petite Sirah. The really interesting aspect of this experiment was the connection between the two.

A) 2006 Rosenblum Cellars Heritage Clones Petite Sirah
B) 2006 Rosenblum Cellars Pato Vineyard Petite Sirah barrel sample

A was just released last month and is a blend of several old vines in Contra Costa County, including the Pato, which is located near Oakley. B was bottled to sell as futures at our open house a couple weeks ago and will only have 250 cases produced versus over 7,000 of A. Because the six vineyards in A are fermented and aged as separate lots before blending, one like B that stands out can also have its own bottling.

What did I find? The difference in color was the first difference. The Pato was a much deeper purple, staining the glass immediately, while the Heritage Clones wasn’t nearly as viscous. The Heritage showed red fruits, such as raspberry and cherry, and spices such as cinnamon and nutmeg; whereas the Pato was more dark fruit (blackberry, plum, and blueberry) and black pepper. The Heritage was more dust while the Pato was more dirt. There were some similarities on the nose, but that was fleeting. The Pato was definitely more tannic, while the Heritage was smooth and easy, with its presence of oak with vanilla and light smoke.

BK appreciated the chance to do such a comparison, thank goodness, and found the Pato to be more balanced and complex, thinking it was the finished product. Even though I could see what he was saying, I thought the Heritage Clones was the more enjoyable of the two, and customers in the tasting room seem to agree in that it was selling like hotcakes this week.
But the Pato has potential that pours from every drop.

By the by, I served a dinner of beef tenderloin filets, spicy green beans, and roasted potatoes. On the side, I made a reduction from the pan drippings and the Pato Petite. Therefore, the Pato was the better choice with the meal, as well as the fact that it had more heat to match the peppered steak and that in the side. But both wines were excellent examples of an exceptional grape variety. Great theme, indeed!

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POSTED IN: Petite Sirah, Rosenblum Cellars, Wine Blogging Wednesday