Petite Sirah

Wild Oak Vineyard

Sonoma Valley

92 Pts., Gold | International Women's Wine Competition
92pts., Best of Sonoma Valley AVA, Best of Class, Gold Medal | Harvest Challenge

Tasting Notes

This inky red wine is as decadent as the aromatics that precede it—violets, blueberry, and coffee complexity flow behind hints of sweet tobacco leaves and forest dew. Silky dark chocolate and earthy espresso flavors balance the densely concentrated structure, while hints of black licorice, plum, and clove trail the mid-palate. The wine’s distinct acidity frames an alluring, savory finish.

Vintage Notes

The 2020 growing season enjoyed near-perfect growing conditions early on. With minimal rain this winter, the vines were awakened with ideal moderate springtime temperatures, which eliminated any frost threat to the developing buds. At most sites, fruit set was during the optimal timeframe due to warm, consistent conditions. Veraison occurred 7-10 days earlier than in previous years due to the temperate weather and minimal rain. Moderate daytime temperatures and cool nights throughout the summer months, with a few of the normal short-lived heat spikes, allowed for excellent flavor development. The year saw an early harvest, with 90% of the region’s grapes being picked before the late Fall.

Vineyard Notes

A thick-skinned varietal, Petite Sirah has a vigorous canopy, needing long, warm days in order to fully mature. Our Certified Sustainable Wild Oak Estate Vineyard is located in the heart of Sonoma Valley, at the foot of the Mayacamas Mountains, where well-drained soils and hot summer afternoons provide the warm, dry climate and growing conditions that Petite Sirah loves.

Winemaker Notes

Petite Sirah grapes have very thick skins, and are known to have easily extractable tannin and color. Because of this, the grapes undergo a long cold soak before a gentle and cool fermentation in order to acheive optimal color and aroma. Fermentation is watched closely, and when a balance is found between tannin and fruit, the wine is racked off its skins and pumped into French oak barrels where it undergoes natural malolactic fermentation, followed by elevage.