For many years Petite Sirah was a mystery grape in California; no one was quite positive of its origins. This has changed in the last 10 years with research completed by the University of California, Davis that determined the vast majority of grape vines in California (over 90%) identified as Petite Sirah are, in reality, the French grape Durif. Durif was created by nurseryman Dr. Francois Durif by crossing Syrah and the French grape Peloursin in the 1870s. Although considered ordinary in France, Petite Sirah can create incredibly hearty, intense wines in the warmer and dryer climate of California.
With the completion of this research into Petite Sirah’s heritage, the Tax and Trade Bureau now allows the use of only the name Petite Sirah (the only allowed spelling) or Durif on approved labels for these wines. This is the other grape that many consider to be a California heritage grape like Zinfandel; both of which share a similar history in the Golden State. It also was a grape that many growers planted when the Mission Grapes were removed. Its high skin to fruit characteristics enabled it to stand up to transportation making it extremely during Prohibition. The ability to ship it great distances meant this was a crop growers could sell to the East Coast for use by home winemakers. It was also a major component of the hearty Burgundies created in California up until the 1960s. Petite Sirah is often used as a blending grape with Zinfandel and Rhone Varietals to add complexity, structure, tannin and length of finish.
Cultivation: A hardy, long-lived vine that can grow equally well in a variety of soil types, it would seem to be a dream grape. Unfortunately, it is also a slow grower and much less vigorous than most of the other great California varieties. Created to be resistant to powdery mildew it has a problem with rot because of its tightly bunched grape clusters. This is perfect for the more Mediterranean climate of California; not so great for the wetter weather conditions of France. This grape thrives on the steep and dry hillsides of the California Coast and Sierra Nevada Foothills, but has also had great success in the Central Valley of California as well.
Flavor Profiles: Probably the best descriptor of Petite Sirah is bold; bold flavors, tannin and color. This is one of the few wines that can often be identified by just looking at its beautiful deep black/purple color (often described as inky) and the incredibly deeply colored legs. Although many consider this to be a masculine, rustic and rough wine, when made well it is voluptuous with a satiny mouth-feel that is downright chewy. Petite Sirah is known for its high tannin and good acidity and intense flavors. Those tannin and acid structures also make it a wine that can be laid down for a very long time; ten to twenty years is not uncommon. The most common flavor and scent profiles are black pepper, plums, blackberries, black cherries, coffee, smoke, caramel, licorice, mocha, cloves and leather. Petite Sirah can also be quite fruit forward and taste a little off-dry when the grapes are grown in a warmer region and allowed to ripen to a higher level. The riper fruits can often make wines of fairly high alcohol levels as well. When grown in a cooler climate the higher acidity and lower ripeness level of the fruit can give the impression of sour red fruit, and even possibly some citrus fruit which can be lovely in the long finish the varietal is known for.
Wine Pairing Considerations: This wine, which is seldom light in body, can be paired successfully with most foods you would pair with a Bold Syrah or Cabernet Sauvignon. Red meats like tenderloin, smoked, grilled or barbequed food, game, lamb, pork, etc., all go exceptionally well with the bold Petite Sirah. It also pairs well with hard, aged cheeses like Cheddar. Pair it with rich, fatty foods and it will cleanse the fat from your palate and make both wine and food better for the marriage.
Major California Growing Regions: Santa Barbara, Napa, Sonoma, Lodi, Clarksburg, Sierra Foothills, Mendocino