2010 Dry Creek Valley Petite Sirah
Dry Creek Valley
Today’s Peterson Winery 2010 Dry Creek Valley Petite Sirah marks a welcome return for Peterson, hands down one of our favorite wineries. We always get a little giddy when we see one of their wines presented to the tasting panel, and today’s Petite Sirah did not disappoint. Well crafted, approachable, and absolutely delicious, today’s wine is yet another winner for dynamic young winemaker Jamie Peterson.
Don’t let the inky, foreboding color intimidate you - this wine shows an elegant restraint that’s a bit rare for the varietal. Well balanced and smooth, this wine has a lovely interplay of dark fruit and terroir that make it a perfect accompaniment to a wide variety of foods. Looking for a luxurious, bold red wine for your next dinner? *This** is the one!
We love Peterson, and we believe that after one sip of today’s wine, you will, too. At nearly 30% off, be sure to stock up!
Super inky scarlet through and through, with a subtle magenta at the edge.
A heady blend of dark fruit, terroir, and spice, highlighted by notes of sweet plum, blackberry, sweet tobacco leaf, coffee bean, fennel, subtle sage, and black peppercorn.
Well balanced and delicious on the palate, with ripe blackberry, raspberry, and black currant laid against fresh pine boughs, berry bramble, sandalwood, flint minerality, toasted oak, rosemary, clove, and a touch of cassis.
Smooth and supple, this is a very elegant Petite Sirah, with a fine balance between fruit and earth that makes it very food friendly.
Grilled New York steak, with a rosemary and mushroom reduction drizzled overtop.
What the Winery Says
Petite Sirah is a grape not widely grown outside of California, and could be considered as much of an American grape as Zinfandel. It has more often been used as a blending grape to enhance the color, tannins and structure of other red varietals, since by itself we usually find Petite Sirah wines to be rather monolithic and one-dimensional. Since our first vintage of Petite Sirah in 1994, we’ve chosen blending other full-flavored varietals that complement Petite Sirah, and add complexity, layers of flavors, spice and length.
Because we were able to source Petite Sirah from three vineyards in different corners of the Dry Creek Valley showcasing varied terroirs, and that the wine contains a healthy dash of Zinfandel and Syrah, we feel we’ve created a wine that truly speaks of our sense of place.
Our 2010 Petite Sirah is a big chewy mouthful, with balance and complexity not traditionally found in varietal bottlings of this “not-so-petite” wine. Dark concentrated aromas fill the glass with inky fruit, smoky oak and an earthy mineral essence that belies the rich flavors that follow. The opulent entry offers luscious Marion blackberry and baking spices bathed in a silken texture. Hints of cassis and dark chocolate appear as the wine finishes, satiating the palate. Juicy yet dry, robust yet refined, this intense Petite Sirah offers the best the varietal has to offer and more.
- Jamie Peterson
- Dry Creek Valley, Sonoma County, California
- Fruit Variety
- 75% Petite Sirah, 17% Zinfandel, 8% Syrah
- 21 months in French and American oak
- 275 cases
About the Winery
Peterson Winery is located on Dry Creek Road just north of Healdsburg, in the famous Dry Creek Valley of Sonoma County, California. For those of you who aren’t familiar with the geography of Northern California, Healdsburg and the Dry Creek Valley are about 75 miles north of San Francisco, and 15 miles from the Pacific Ocean coastline.
Peterson Winery grew out of the vineyards that now supply it with grapes. That may seem unusual, but our background is not just in winemaking, but also in grape growing, or viticulture. For us, making great wine is about the grapes – where and how they were grown, what the weather conditions were, and how the vineyards were managed during the growing season.
Winemaker Jamie Peterson
I’ve been helping my father at the winery since I was 12, back to the days of labeling each bottle by hand (watch out for those mid-1990’s crooked labels…). I actually grew up in the vineyards and cellar. I worked two harvests here at the winery in 2000 and 2001, the 2001 harvests Down Under in Australia at Lowe Family Winery and then in New Zealand, at Ngatarawa Winery. With this solid base of experience, much to my excitement I was given the opportunity of taking over winemaking duties at Peterson Winery in June 2002, and I’ve been loving it ever since.
Overseeing the quality of the wine from when the grapes come in all the way through to the bottle is my main responsibility and priority. Since it’s a pretty small staff here this keeps me pretty busy, but when I’m not checking up on barrels or wrestling with the bottling equipment, you can often find me at one of the numerous tasting events we attend, whether it is for charity or for the love of wine.
My winemaking philosophy follows that of my father- great wine is about place, and time/vintage, not about how much the winemaker can change a wine to suit a certain style. I continue a low tech/high touch approach here, with the only major changes from the methods of my father being sanitation practices (use of steam cleaning for water conservation, etc.) and an adoption of a “gravity-flow” handling of the fruit.
The grapes for Peterson wines are grown in small, traditionally farmed vineyards, primarily in the Dry Creek Valley. Though each vintage varies from year to year due to weather factors, the vineyard locations remain the same. And since all Peterson wines originate from the same small plantings, there is a true consistency of place that is reflected in our wines.
Making great wines is all about balance.
It starts in the vineyards, where we try to achieve a balance from bud break in the spring until the grapes are picked in the fall. Balancing the canopy, the crop load, the sun exposure, the hang time, and the hundred other details involved in managing a vineyard are what need to be considered to achieve balance.
Once the grapes are picked, it is then the winemaker’s responsibility to continue the balancing act in the cellar. All the variables that Mother Nature gave us during the growing season need to be considered because they affect the grapes and the approach to winemaking for that vintage. If you keep a good handle on the growing conditions of the season, you have fewer preconceived notions of what the wine should taste like because you’ve already been dealing with all the realities of that vintage.
At Peterson Winery we practice the philosophy of Zero Manipulation.
Our definition of Zero Manipulation is using the gentlest winemaking techniques possible to maximize flavors, aromatics and the original essence of the wine. The less you do in the course of a wine’s tenure in the cellar, the more of the grape’s and vineyard’s essence you’ll have to bottle.