Making the softest Petite Sirah possible

[buzi]

@NorCal another wonderful thread. You might need to start writing for Winemaker magazine I just found the thread and would like to add one consideration for next year partial/semi- carbonic maceration.

Thanks for the great read and all the great suggestions from others!

 

[NorCal]

I thought I would update the thread, as it's been 8 months. I've been tasting along the way and the wine is clean and has achieved the darkness and depth of flavor that I was searching for. Even with all I've done, there is some tannin there, but not mouth numbing tannin. I would really like this wine to stay in the barrel another 9 months; I think it would really soften and become a better wine with additional micro-ox. However, I will have this season's wine that will need to go in that barrel, so it will be bottled in 3 months or so.

 

[Snafflebit]

buy more barrels! I think this is how half of all wineries begin

 

[NorCal]

buy more barrels! I think this is how half of all wineries begin

I’ve started businesses. For me, this will remain a hobby. Limiting my capacity is a good way to curb my enthusiasm to make wine.

 

[NorCal]

A good follow up to this 2021 Petite Sirah blend.

I brought 2 bottles of the Petite Sirah to a company dinner last night at a restaurant (fine dining). I asked if the Somm would come over. He was up for tasting my wine. I asked for honest feedback and he gave it to me. He said it lacked the tannin structure he looks for in a PS, otherwise he liked it. I thought it was a fair assessment, since I went to great lengths to avoid the tannins. I will say that my two bottles were gone before the restaurants $100+ bottles of Cab Sauv

 

[Boatboy24]

A good follow up to this 2021 Petite Sirah blend.

I brought 2 bottles of the Petite Sirah to a company dinner last night at Ella’s (fine dining). I asked if the Somm would come over. He was up for tasting my wine. I asked for honest feedback and he gave it to me. He said it lacked the tannin structure he looks for in a PS, otherwise he liked it. I thought it was a fair assessment, since I went to great lengths to avoid the tannins.

Sounds like you were successful in achieving your goal with this one! Nice!

 

[Shurt1073]

A good follow up to this 2021 Petite Sirah blend.

I brought 2 bottles of the Petite Sirah to a company dinner last night at Ella’s (fine dining). I asked if the Somm would come over. He was up for tasting my wine. I asked for honest feedback and he gave it to me. He said it lacked the tannin structure he looks for in a PS, otherwise he liked it. I thought it was a fair assessment, since I went to great lengths to avoid the tannins. I will say that my two bottles were gone before the restaurants $100+ bottles of Cab Sauv

Thats great .... congrats! Read the whole thread today and its pretty darn cool everything you've gone through with 2021 PS.

 

[AR324]

A good follow up to this 2021 Petite Sirah blend.

I brought 2 bottles of the Petite Sirah to a company dinner last night at a restaurant (fine dining). I asked if the Somm would come over. He was up for tasting my wine. I asked for honest feedback and he gave it to me. He said it lacked the tannin structure he looks for in a PS, otherwise he liked it. I thought it was a fair assessment, since I went to great lengths to avoid the tannins. I will say that my two bottles were gone before the restaurants $100+ bottles of Cab Sauv

Curious, did the PS go through MLF and if so, was it natural or did you induce it.

 

[NorCal]

Curious, did the PS go through MLF and if so, was it natural or did you induce it.

Mlf, with my go to CH16.

 

[Nebbiolo020]

A good follow up to this 2021 Petite Sirah blend.

I brought 2 bottles of the Petite Sirah to a company dinner last night at a restaurant (fine dining). I asked if the Somm would come over. He was up for tasting my wine. I asked for honest feedback and he gave it to me. He said it lacked the tannin structure he looks for in a PS, otherwise he liked it. I thought it was a fair assessment, since I went to great lengths to avoid the tannins. I will say that my two bottles were gone before the restaurants $100+ bottles of Cab Sauv

I have taken some of my Zinfandel out and done the same, got rave reviews on it and the owner asked me if I planned to commercialize it cause he would buy it if I did. Hah I wish I work for other wineries it’s too much legal work and red tape to setup my own operation.