RE: Areas of "speciality"

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RE: Areas of "speciality" - 7/24/2008 7:55:29 PM

PSirah Tampa

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CGrimes-

You my friend have discovered the ellegance & sizzle that Petite Sirah can bring! I'm a huge Vincent Arroyo fan, having around 250 bottles of his Petite developing in my cellar. With time they turn into complex sophisticated and balanced juice.

For those of you gentleman who have never tasted this kind of style I feel sorry or you. Not all Petite is over the top, dark, alcoholic, and thick. Most producers create Petite in a Mollydooker style; my cellar has very few of them. I will acknowledge that the majority of the Petite's are simple, one dimensional fruit bombs with no interest. There are several producers, however, that have figured out what this grape can do.

Keep in mind there are insipid producers from Bordeaux, Burgundy, and Napa Valley Cabs. Don't generalize that all Petite Sirah is bad because you've managed to discover a poor example.

So next time in Calistoga stop in and see the wizard of Petite Sirah-Vincent Arroyo. His wine will change the way anyone looks at this unsung hero of a grape. By the way, not available in stores anywhere.

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Post #: 61

RE: Areas of "speciality" - 7/24/2008 11:50:21 PM

Maestro

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I am no expert on Petite Sirah at all -- in fact, I have very little experience with the variety. But this wine from Bogle has recently become a bit of a house wine, as we bought a couple of cases.

Upon opening, it is more easily associated with that Mollydooker style (albeit a bit more restrained and balanced). But the beauty comes after 3-4 hours in the decanter. It turns "darker" (in spirit, not in color), with thick dark chocolate and mocha coming through. After the extended aeration it comes accross as a much more expensive wine than the $10 it costs.

I'd love to explore more Petite Sirah, but the selection over here is pretty much nonexistent.

(in reply to PSirah Tampa)

Post #: 62

RE: Areas of "speciality" - 7/25/2008 12:42:46 AM

Paul S

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From: Singapore
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Haha, Mollydooker "style" - it seems we have all had our experiences with this particular house.

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Post #: 63

RE: Areas of "speciality" - 7/25/2008 3:06:25 AM

Serge Birbrair

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From: Boca Raton, Florida
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quote:

ORIGINAL: Paul S

Haha, Mollydooker "style" - it seems we have all had our experiences with this particular house.

I don't...praises from Parker were good enough for me to skip it.

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Post #: 64

RE: Areas of "speciality" - 7/25/2008 3:21:01 AM

pjaines

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From: London
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We use Mollydooker to clean our drains. Works a treat - it will shift anything.

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Post #: 65

RE: Areas of "speciality" - 7/25/2008 7:21:10 AM

GalvezGuy

Posts: 239
Joined: 5/10/2007
From: Galveston, TX
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PSirah,

Do you collect Charbono as well? I have recently started collecting that Grape. It is amazing young and really interesting after it tames down a little.

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Post #: 66

RE: Areas of "speciality" - 7/25/2008 10:06:49 AM

PSirah Tampa

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Joined: 12/9/2006
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Aahhh.... Charbono. Another rustic grape from the early days in California. I don't collect it for 2 reasons:

Charbono is difficult to find either at the wineries or retail. It's out there, but I don't see much of it.
Charbono lacks some of the elegance that Petite Sirah can bring to the table. I find it more rustic.

Now that being said, I do search for the varietal when I dine. It's definatly an unsung hero, usually underpriced, and if it's on the list it's likely to be pretty darn good (someone that had a clue put it there). For some reasons many restaurants carry it where retail establishments won't. At a restaurant near my home (Bern's in Tampa) they have many 30 to 40 year old Charbono's (California) on the Wine List at around $40/ bottle. They have aged quite well; like a woman. They may no longer be pretty, but they've gained a lot of charm & elegance. I don't see Charbono gaining complexity like the right Petite can, but I find they are a great change of pace.

I'll admit I haven't searched as far and wide for Charbono as I have for Petite, so there may be a whole dimension I'm missing. If so, speak up!

For those of you that dispise anything that Parker likes, stay away from this grape. Save it for the rest of us that appreciate BBW (Big Beautiful Wine).

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I just gotta drink'um faster!

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Post #: 67

RE: Areas of "speciality" - 7/26/2008 6:48:22 AM

J2K

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From: Pittsburgh, PA- U.S.A.
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P-Sirah Sirah,
Are you familiar with this winery EOS Reserve Petite Sirah Paso Robles, California 2005

I don't have much experience with Petite Sirah and my wine stores don't have that much to offer but this one will be on sale from $ 23 to $ 17.

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Post #: 68

RE: Areas of "speciality" - 7/26/2008 7:18:09 AM

PSirah Tampa

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J2K-

EOS is known for their Petite's. They're an established winery on the East side of Highway 101, meaning the little grapes grow up in a lot of heat. I find their Reserve Petite Sirah somewhat unbalanced (hot) and one dimensional, but it's still nice. It's not an over the top fruit bomb, and does show some class, but it's not their best offering. EOS produces an excellant top Petite Sirah named Cupa Grandis; it sells for $45 or so. The Cupa Grandis is an excellant Petite that's approachable young (balanced with soft tannins) but will evolve to develop layers and sophistication. It's has enough acids to let it age for 15 years or so.

From my viewpoint it's really tough to find excellant Petite Sirah that's distributed. The good stuff is made in very small quantities and is typically sold direct from the winery in the $30 to $50 range. Of course there are some exceptions to this, but few.

The world seems to hate Petite Sirah and frowns upon Petite Sirah drinkers as being simple dolts. The negative comments on this thread are very typical when Petite Sirah is discussed. I want to keep it that way; additional demand would drive up the price of my precious nectar. So, for those of you that believe Petite Sirah is nothing other than a very simple over the top unbalanced fruit bomb, please continue the thought process and spread the word!

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Post #: 69

RE: Areas of "speciality" - 7/26/2008 7:36:22 AM

J2K

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Psirah,
Thanks for the info. I will probably try the EOS.
I live in Pennsylavnia and we can't have wine shipped directly so even if I start liking it I am restricted to the few bottles our state run stores have available.
So your precious juice is safe here.

(in reply to PSirah Tampa)

Post #: 70

RE: Areas of "speciality" - 7/26/2008 8:55:51 AM

NiklasW

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From: Finland
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To get this thread back to the original question, and since nobody else has volunteered the area, I've been getting into Languedoc wines over the past few years. Mainly the Minervois AOC but expanding out from there. I'm no expert on the region, but maybe in 10 years I can say something more about it. Right now I can say that quality there is from plonk to excellent and superb. The fun is to find the latter, as not much is written about the area. In fact next week I'll be going there again for holidays and will be checking out a few new places I've dug up (partly through CT!).

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Post #: 71

RE: Areas of "speciality" - 7/27/2008 8:23:27 AM

Wrighty

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From: Hong Kong
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Margaret River maybe. Been down there twice and am starting to get a feel for the areas and the different wines and get to try a lot of different wines from a good source down there.

Used to drink a lot of Barossa as well, Shiraz and Riesling but less these days so wouldn't want to claim any special skills. Know a bit about Bordeaux and less about the Rhone and Tuscany.

If it has to go on my profile then it would only be Margaret River and Bordeaux

Wrighty

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Post #: 72

RE: Areas of "speciality" - 8/5/2008 12:01:07 PM

GalvezGuy

Posts: 239
Joined: 5/10/2007
From: Galveston, TX
Status: online

quote:

ORIGINAL: PSirah Tampa

Aahhh.... Charbono.
I'll admit I haven't searched as far and wide for Charbono as I have for Petite, so there may be a whole dimension I'm missing. If so, speak up!

For those of you that dispise anything that Parker likes, stay away from this grape. Save it for the rest of us that appreciate BBW (Big Beautiful Wine).

My two favorite producers for this grape right now are Shypoke and Foley. Both are huge wines that seem to have the stuffing for the long run. I haven't had the privilege of trying well aged Charbono, Might be worth a trip to Bern's just for that.

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Post #: 73