Glimmerglass Chapter American Society Cooperstown, NY Notes

PETITE! PETITE! Sunday, March 22, 2015

Although there were no formal ratings at this tasting, through the grapevine most attendees perfered the less expensive .

Petit Verdot is a red-wine whose small, thick-skinned berries are valued for their depth of color. Traditionally the variety has played a small role in the classic blends of Bordeaux, but Petit Verdot wines are now appearing in many regions of southern Europe, the Americas and Australia.

The name Petit Verdot is particularly descriptive of the variety's characteristics. The first half is relatively simple, and indicates the small (petit) size of the grape berries. It is clearly contrasted in this regard with its larger-berried cousin, . The verdot part is a little less obvious. It translates roughly as "green one" and reflects the variety's propensity to under-ripeness; in cool seasons Petit Verdot vines produce bunches speckled with green, unripened berries.

Due to the high levels of anthocyanins in the berry's thick skins, Petit Verdot wines tend to have a dense, inky, violet-black appearance. They also have high tannin levels, thanks to the small berries – specifically their high ratio of skin and seeds to juice.

The 1960 and '70s marked the beginning of a new chapter in Petit Verdot's history. In Bordeaux, the variety's traditional home, many Petit Verdot vines were uprooted, to be replaced with more reliable, more fashionable varieties. Wine consumer preferences (particularly in the U.S.) were changing, in favor of plump, fruityMerlot and regal, structured . The variety's waning fashionability was not helped by the fact that it poses several problems in the . Petit Verdot vines have relatively weak shoots and canes, meaning that they require careful handling. Beyond that, the variety is both early budding (and therefore susceptible to wet or frosty spring weather) and also late ripening, making it a liability in cool . Were it not for the variety's thick skins and small, tight berries, which make it particularly resistant to rot and disease, it might never have become popular in Bordeaux at all.

For a while, it looked as though the variety might slip into oblivion. Happily, the 1980s saw something of a renaissance for Petit Verdot, particularly in New World regions such as California and Australia. Producers started experimenting with the variety in new environments, and in the early 21st Century it is now being used in various parts of the U.S., Australia, , , , and . The regions in which it has enjoyed most success have one thing in common: a warm, dry climate. There are strong parallels between the stories of Petit Verdot and Carmenere – another former Bordeaux variety which is enjoying a new lease of life in the New World.

Petite Sirah (or Durif) is a black-skinned grape variety, with Petite Sirah being its North and South American name. In the rest of the world it is generally known as Durif, named after its discoverer, Dr. Francois Durif.

From the Rhone in 1880, Dr. Durif released his new grape to the world after he noticed a natural crossing (most likely due to cross- pollination) from one of his Peloursin vines. The name Petite Sirah first appeared in Californian wine literature four years later, but as a blanket term for several dark-skinned grape varieties (including Durif). It was not until 1996 that Californian ampleographers identified Durif’s other parent as . This was an important revelation, but not surprising given Petite Sirah’s name and the visual similarities between the two .

"Petite" here refers to the small, intensely colored berries that make Petite Sirah such a distinctive grape variety. In its early history it was often used as a minor blending partner to add color and structure to wines from weak vintages.

The high tannins and acidity present in Petite Sirah make it an excellent candidate for aging. Primary flavors often associated with the wine are blackberry, chocolate and black pepper. Many other characteristics of Syrah can also be noted, like blueberry, licorice and various herbal elements.

Petite Sirah originated in but is scarely grown there. It is better suited to drier climates such as California, Australia (where it is sometimes made as a sparkling ) and Israel. In particularly hot areas, likeRutherglen in Victoria, alcohol levels have been known to soar to in excess of 15 percent ABV. The year 2002 was significant for Petite Sirah in the United States. Not only did the Bureau of Alcohol, Tobacco and Firearms officially recognize Durif as a synonym of Petite Sirah (ending years of dispute), but Petite Sirah’s greatest fan club, "P.S. I Love You," was formed.

"P.S. I Love You" is a group of zealous advocates dedicated to raising the profile of this dark and mysterious grape variety. They have a challenge ahead; the grape has been particularly popular in California, where it has sizable plantings, but recent trends there indicate a decline in its production, in favor of its increasingly popular parent, Syrah.

Too much wine? PETITE! PETITE!

Sunday March 22, 2015 3PM Murray Mansion in Fly Creek Grapes that are common but not very well understood, originally Rhone and Bordeaux, and to some extent not commonly seen as single varietal: Petite sirah and Petite verdot. Petite sirah or Durif as it is sometimes known is a French hybrid of Syrah and Peloursin from the 1860’s is commonly grown in California, , and abroad and used as a blending grape for ‘inferior wines’. As you will see it stands up very well as a varietal in its own right with some very appealing qualities. Petite verdot on the other hand is a very common minor blending grape in very high quality Bordeaux wines (pick one and you will almost always ind some Petite verdot)…but almost never seen as a single varietal. So you may ask why? I hope to help explain why that may or may not be entirely true as there are some who are trying to showcase these grapes in wines that are quite good and not necessarily expensive. I have chosen wines in the middle price range from $10 to $35. This will by necessity be an all big red wine tasting. Pace yourself! 1. McManis Family Petite Sirah California 2012 Alc 13.5% $12.95

Vintage 2012 Varietal Petite Sirah Appellation California Date October 17 - 21, 2012 Sugar 25.9 Deg. Brix at Harvest Acid 6.12 g/L pH 3.61 Aging New and Used French and American Fermentation Stainless Steel Bottling Date First Bottling - July 2013 Residual Sugar NA Alcohol % 13.5 Production Notes The grapes for our 2012 Petite Sirah were harvested between October 17 - 21, 2012, with an average Brix of 25.9. After fermenting on the skins for 6-9 days, the must was pressed and the resulting wine finished fermentation in Stainless Steel tanks. The wine then received the equivalent of approximately 6 months of aging in French Oak barrels. Winemaker Notes The 2012 offering of Petite Sirah from McManis Family Vineyards is vivid purple in color, with aromas of full toned Blackberry and Boysenberry. Caramel and Toffee are evident in the bouquet, as well as a Chocolate oak profile. The wine is substantial, yet has a rich soft cream texture of mocha. Very elegant and full of ripe black fruit flavors of Blackberry and Blueberry. These fruit flavors are savoured in the lingering mouthwatering finish.

2. Bogle Petite Sirah California Vintage 2012 Alc 13.5% $10.99

With this 2012 vintage, the big, dark, luscious “heritage” Petite Sirah from Bogle has returned en force!

Petite Sirah is always rich and concentrated, but the 2012 takes these characteristics to a whole new level. Inky and muscular, the fruits of intense blueberry and dark Marion berry hold court in the glass. Leaving little room for much else, the full bodied mouthfeel envelopes the senses, leaving a powerful impression. The wine finishes with brawny tannins, softened only just slightly by notes of freshly baked blueberry pie: warm fruit compote, vanilla, nutmeg and the desire to take another sip. Try this unique wine with rich meat dishes of lamb, pork or game and their hearty sauces. Vintage: 2012 Appellation: California Vineyard Source: Clarksburg & Lodi Harvest Dates: September 14 through October 29, 2012 Barrel Program: 100% aged in American Oak for 12 months Release Date: March 2014 Wine pH: 3.69 Wine Acidity: 0.53g/100ml

3. Old Soul Petite Sirah Lodi Vintage 2012 Alc 13.0% $12.99

95% Petite Sirah and 5% 4. Pedroncelli Petite Sirah Dry Creek Valley 2008 Alc 13.8% $15

(2010 Vintage) This richly lavored grape, long known for its intense characteristics, has been grown side by side with Zinfandel in Dry CreekValley for over 100 years. Petite Sirah has been planted on our vineyard since the early 1900s and used in our Zinfandel production as an important part of the blend. The “Family Vineyard” connection is with Carol Bushnell who is John and Jim Pedroncelli’s niece; her vineyard has been a source of fruit since the 1940s. John blended this wine with half the fruit from estate vineyards and half from the Bushnell vineyard. Harvested the irst week of October, after a cool growing season, the slow ripening achieved great acidity, a high concentration of aromas and varietal lavors.The fruit was crushed into stainless steel tanks where frequent pumping-over of the juice during fermentation allowed the young wine a substantial increase in lavor.The wine was aged for twelve months in American oak barrels, one third new oak balanced with seasoned barrels. Tasting Notes Deep purple in the glass. Our Petite Sirah offers rich aromas of ripe berry, dried cherry and dark chocolate. It contains very deep and complex fruit lavors highlighted by a warm spice inish.There is nothing petite about this wine so it is framed by full tannins. It has the structure to age well over many years. Decant if desired.

Technical Information APPELLATION Dry CreekValley BARREL AGING 12 months in American Oak barrels ALCOHOL 14.4% pH 3.54 TOTAL ACIDITY .630g/100mg 5. Petite Petit Michael David Lodi Vintage 2011 (85% Petite Sirah and 15% Petite Verdot) Alc 14.5% $23

2012 Petite Petit Like elephants whose size is imposing, Petite Petit is large! A blend of 85% Petite Sirah and 15% Petit Verdot. Ofering a joyous explosion of color and fun, it is a substantial, dense, full-bodied, whopper style of wine loaded with pure black fruit and vanilla flavors that coat the palate. It reveals remarkable richness with a finish that is slightly dry and seems to linger.

This soft, opaque purple-colored wine exhibits impressive density as well as lots of blueberry and blackberry fruit intermixed with graphite, licorice and a hint of tar.

85% Petite Sirah 15% Petit Verdot

pH pH 3.62 TA 0.61 Alc 14.5 Bottled 4.9.2014

6. Lytton Estate Petite Sirah Dry Creek Valley 2012 $33.95 Sold Out

90% Petite Sirah 10% Zinfandel 14.2% alcohol by volume

93 points, Antonio Galloni

7. Finca Wolffer ‘Brau’ Petite Verdot 2010 Mallorca, Spain Alc 14.5% $34.95

Finca Wolffer, ''Brau'' Red, 2010 Finca Wolffer “Brau” Red 2010 is a blend of 75% Petit Verdot, 17% Cabernet Sauvignon and 8% aged for one year in one-year-old French oak barriques. An inky black/purple in color, this Spanish red offers aromas of ripe black cherry, plum, sandalwood, licorice and elegant minerality on the nose. On the palate, lush flavors of ripe fruit and dark chocolate with full body, intense, vibrant mouthfeel and a long, lingering finish.

Sagaponack, NY – November 5, 2014 – Wölffer Estate Vineyard, a sustainable vineyard in the heart of the Hamptons, proudly announces a new label, Finca Wölffer, that expands the winery’s global footprint. The label’s first release, Brau 2010, is a Petit Verdot-based blend, is made in Mallorca and is now available. A second release—a crisp wine made in Argentina—is anticipated to be available in Summer 2015.

Spain and Argentina are destinations that are dear to the Wölffer family—both for their equestrian and winemaking traditions. Marc Wölffer, co-owner of Wölffer Estate Vineyard, acquired unique and distinctive properties in these countries within the last decade. Now, Marc makes wine in these locations, both as a tribute to his father, Christian Wölffer, who founded Wölffer Estate Vineyard, and fulfillment of a dream. Wölffer Estate Vineyard Winemaker and Partner Roman Roth and Vineyard Manager Richie Pisacano visit Marc’s properties regularly to guide the winemaking and grape-growing there. “It is a privilege to make wines from the beautiful fruit of these unique Latin properties,” Roman says. “The key is to bring a fresh new style to these well-established wine regions, evoking the high quality, vibrancy, food-friendliness and longevity the wines of Wölffer Estate Vineyard are known for.”

“Finca” means “farmhouse” in Spanish, and refers to Marc’s historic home on the island of Mallorca, Spain. Built in the 1800s as a winery, the estate includes 2.5 acres of Petit Verdot, which was planted in 2005. The vineyard is organically farmed and the crop is managed to produce low yields of richly concentrated fruit on par with the rigorous quality standards of the sustainably farmed 55-acre Wölffer Estate Vineyard on Long Island.

The first Finca Wölffer wine to be released, Brau 2010, takes its name from the Spanish word for “pride.” The wine is made at the Can Feliu Winery, and the final blend—this vintage is 75% Petit

Verdot, 17% Cabernet Sauvignon, 8% Merlot—is personally selected by Marc and Roman. It is a rich and powerful Spanish red that’s also expressive of our signature Wölffer style. Only 125 cases of 750ml bottles were produced, imported by USA Wine West. Finca Wölffer Brau 2010 is now available for sale exclusively at select wine shops and restaurants in the New York metropolitan area.