Petite Sirah
A Delusional Tale of The Battle of Two Varieties – Petite Sirah and Petit Verdot
Background
While wine can be enjoyed without food, we believe the experience is heightened with the correct food. We always try to find a solid wine and food pairing but often we “change it up” to try something unusual or not commonly followed. This is based on one my favorite anonymous quotes about life as well as food/wine pairings “Adventure may hurt you, but monotony will kill you”. With this statement in mind most pairings work great with a few being average.
The Tale
Knowing we were having a BBQ tri-tip steak for dinner, our normal go to is a Cabernet Sauvignon, Granacha from Spain or Cabernet Franc. As I opened the cellar to find a wine for dinner, I heard:
Photo ©Michael Kelly
“Come ‘on, do something adventurous!” much to my surprise. It was the Petite Sirah bottle speaking to me that they would be great with the steak. Just as I was grabbing the bottle, another voice from further back in cellar sprang forth of Petit Verdot, stating “don’t listen to that rubbish, Petit Verdot would be delightfully wonderful with that steak”.
Photo ©Michael Kelly
Now I am a bit perplexed by the talking bottles of wine, and the mild disagreement between the two. The discussion intensified with Petite Sirah calling the Petit Verdot “a late bloomer” as it is typically one of the last to be harvested. Petit Verdot calling Petite Sirah “a red-headed stepchild” being as Peloursin an almost extinct varietal being the father grape.
Photo ©Michael Kelly
My head still spinning between reality and delusional fantasy like Don Quixote and the windmills being giants, I held steadfast and decided to bring both to the table to let them battle.
Photo ©Michael Kelly
Petite Sirah
Petite Sirah, as an educational note, is not a “smaller” version of Syrah as it is a wholly different varietal. The background on Petite Sirah is that it is the offspring of Syrah and Peloursin (a scarce and almost extinct grape) from northern Italy/Switzerland area. The varietal name is Durif and was first introduced in 1880. Petite Sirah possesses one of the highest levels of antioxidants. In the State Agricultural report for California, Petite Sirah represented only .04% in the 2025 harvest by tonnage.
Photo by Don Lahey, The International Wine of the Month Club
Petite Sirah has a big bold structure accompanied by high tannins. Dark fruits abound in the glass akin to Malbec or Cabernet Sauvignon but with an even more tannic profile! There might be a warning label on a bottle if you are not familiar with the varietal. This wine was opened a few hours before the meal and the first thing one notices is the dark and inky coloring in the glass.
Once in the glass, aromas of dominant blackberry compote and bramble waft into the senses. Once the first sip hits the palate, a tug-a-war begins with bold tannins facing off against the berry fruit. Secondary flavors of black pepper and subtle notes of vanilla (most likely from the barrels) smooth out the landing in the mouth. The finish provides scrumptious blueberries and dry earthen minerality that is long lasting.
The wine came in at 15.0% alcohol and will be released August 2nd with a cheese party at Wood Family Tasting room in Livermore. The expected price is mid-forty dollars per bottle. The wine is 100% Petite Sirah from the Casa de Viñas Vineyard. Only four barrels were produced. Aged in a combination of 25% new Hungarian oak and new American oak with the balance being neutral for 18 months.
Photo ©Michael Kelly
Petit Verdot
Petit Verdot is best known as a blending wine for Bordeaux style wines. It was used consistently in Bordeaux as it was a late ripening grape varietal and it struggled to reach full maturity. Historically, when used in moderation (1-2%) for blending, Petit Verdot produced wines that were overly tannic and caused the vineyards to decline. More recently however Petit Verdot has had a resurgence due to plantings in warmer climates like California, Australia and Spain. The warmer climates allowing the fruit to fully ripen and provide a distinct character for the varietal. Providing a very drinkable wine full of body, tannins and structure.
Photo from https://www.bravenewworld.wine/
Petit Verdot’s literal translation is “little green one”. This is because it is a late ripening grape from the Bordeaux region in France. It is a commonly used grape in blending, usually in small amounts to add color, tannin, structure and herbaceous notes of violet and sage.
First on the eyes, this wine is a lavish and royal purple in coloring, unique and contrasting from other varieties. In the glass, it has a medium-heavy viscosity. On the nose, aromas of violets and lavender along with plum and blackberry rise up to beckon your first sip. Once on the palate the essence of dark fruits, strong tannins and firm acidity greet the imbiber. Blueberry notes soften the impact of the tannins with a silky smoothness and flavor. On the finish, black pepper and spices and dried herbal notes and rustic smoky tastes linger. After the finish, you are struck with its full body, structural characteristics and tannins.
Aging in oak barrels tends to soften the wine with a slight vanilla taste. This wine was aged 18 months in barrel with new 33% French oak and the balance neutral. The wine is made with 100% Petite Verdot from One Oak Vineyard. The wine came in at 14.0% alcohol and only two barrels were produced. The anticipated price upon release on August 2nd, is mid-forty dollars per bottle
The Food and Wine Pairing – “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon
Photo ©Michael Kelly
As we sat down for the meal with a twelve hour marinated Tri-tip steak in Chaka sauce, robust garlic sea salt, Kinder’s Woodfired Garlic with Hardwood Smoked Flavors and Mesquite Seasoning one last comment from Petite Sirah stating, “they were the ideal pairing with dark fruits, high tannins that could easily cut through and complement the rich and savory beef” and “they would hold up well to aggressive rubs used in grilling”. Accompanied by small red and yellow roasted potatoes, broccoli and a fresh garden salad.
Again, with my head swirling in disbelief, one last snide retort by Petit Verdot stating “they were better with beautiful tannins demanding rich, savory and protein-heavy foods. And that Petit Verdot added that they would be the one to cut smoky and peppery seasoning”. At some point they seemed to be making almost identical comments? My wife looked strangely at the dinner table with me hearing their rants, but she heard nothing. This was about to be a full-on donnybrook!
Both wines were poured and partook with bites of the tri-tip steak. As with most things in marriage, it was a split vote on which paired best. My wife chose Petit Verdot and I chose Petite Sirah. I thought the Petite Sirah equally matched with the meat and Petit Verdot was a bit too strong for the steak.
The two wines exchanged barbs with each other until no wine was left in the bottles. Then the accusations and exchange stopped.
For the record, my wife has yet to get me committed to an insane asylum but don’t know how much longer before she does!
The Winery
Photo from Wood Family Vineyards website
Rhonda Wood, winemaker at Wood Family Vineyards, makes some exceptional wines from Livermore, California. The background on the winery can be found in another story at:
https://californiawinesandwineries.com/2021/11/06/2018-wood-family-vineyards-chardonnay/
Rhonda and the family winery are small in comparison to some of Livermore’s known name wineries but have been regarded for years as one of the top-quality wine producers.
From high in the sky to down to earth wines!! Yes Rhonda Wood, winemaker/owner of Wood Family Vineyards used to fly planes (US Airways) but now can be found in the vineyards tending vines. She and husband Michael (with their two sons), have a winery in eastern Livermore. Rhonda started making wine in 1996. Besides sourcing wine on their property, they have 17 specific vineyards which are manicured to their specifications throughout Livermore’s ideal climate.
Sláinte,
Michael Kelly
Outpost Wines 2016 “The Other” Petite Sirah from Howell Mountain
The Winery
Photo ©Michael Kelly
The Outpost Wines under years of leadership of Frank & Kathy Dotzler was sold July 23, 2018. Located at 2200-foot elevation in Angwin on Howell Mountain (east side of Napa Valley). The buyer being AXA Millésimes, the wine division of the large French insurance company. They own wineries in Bordeaux, Burgundy, Portugal and Hungary. Those wineries include Château Pichon-Longueville Baron in Bordeaux, Domaine de l’Arlot in Burgundy, Quinta do Noval in Portugal’s Douro Valley and Disznókő in Hungary.
Photo from Outpost Wines Website
Previously I visited the winery yearly picking up regular allocations of wine and spent a lot of time in both the tasting room and enjoying the spectacular views, but have not visited since the buyout.
Photo from Outpost Wines Website
Today they offer in the Outpost Howell Mtn assortment Grenache, Cabernet Sauvignon and Zinfandel. For their higher end, Outpost “True Vineyard” series, the two wines offered are Cabernet Sauvignon and Immigrant (blend). The higher end “True Vineyard” Cabernet Sauvignon ranges from $175 to $225/bottle. These wines are some of best wines I have tasted.
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Had just one bottle of this wine, if I remember correctly, this was a special release they did some time ago. First on the eyes an extremely inky purple and magenta color with medium-heavy viscosity. Once in the glass, aromas burst forth of black fruits, especially blackberries and blueberries, along with floral accents of violets and roses. Then on the palate, a full and immersive elixir rumbled around the teeth, cheeks and tongue demanding your full attention to the fruit mixed with a modicum of licorice and mint. Finally, on the finish a strong minerality and black tea, combined seamlessly with the fruits for a unique Petite Sirah.
This wine was made by Thomas Rivers Brown who has made so many 100-point wines for Outpost and other wineries. Robert Parker rated this wine 94 points and deserved at least this score! It came in with 15% alcohol.
The Food and Wine Pairing – “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon
Photo ©Michael Kelly
Paired this evening with a dry rubbed pork tenderloin cooked to perfection. Topped with a Cherry Pepper sauce. Accompanied by Rosemary French bread, a fresh garden salad with crumbled Roquefort cheese, twice baked potatoes and sautéed asparagus, mushrooms and onions. The wine provided bold fruits and enough tannins to engulf the pork’s savory notes and complemented the Cherry Pepper sauce on the pork.
Photo ©Michael Kelly
For dessert, a freshly baked pineapple upside down cake from scratch with the juice added to mix, provided a very moist cake and delicious finish to the evening. The local store had no maraschino cherries! A special note of well done to the chef Susan Kelly!
Sláinte,
Michael
2023 Wood Family Vineyards Petite Sirah – Nothing Small About This Wine!
Photo ©Michael Kelly
Background
Petite Sirah, as an educational note, is not a “smaller” version of Syrah as it is a wholly different varietal. The background on Petite Sirah is that it is the offspring of Syrah and Peloursin (a scarce and almost extinct grape) from northern Italy/Switzerland area. The varietal name is Durif and was first introduced in 1880. Petite Sirah possesses one of the highest levels of antioxidants. In the State Agricultural report for California, Petite Sirah represented only 2.3% in the 2024 harvest.
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo by Don Lahey, The International Wine of the Month Club
Petite Sirah has a big bold structure accompanied by high tannins. Dark fruits abound in the glass akin to Malbec or Cabernet Sauvignon but even more tannic profile! There might be a warning label on a bottle if you are not familiar with the varietal. This wine was opened a few hours before the meal and the first thing one notices is the dark and inky coloring in the glass.
Photo ©Michael Kelly
Once in the glass, aromas of dominant blackberry compote and bramble waft into the senses. Once the first sip hits the palate, a tug-a-war begins with bold tannins facing off against the berry fruit. Secondary flavors of black pepper and subtle notes of vanilla (most likely from the barrels) smooth out the landing in the mouth. The finish provides scrumptious blueberries and dry earthen minerality that is long lasting.
Photo ©Michael Kelly
The wine come in at 13.9% alcohol and will be released mid-June with an expected price of $40/bottle. The is 100% Petite Sirah from the Casa de Vinas vineyard. Only 107 cases were produced. Aged in 12.5% new Hungarian oak and 12.5% new American oak with the balance being neutral for 18 months.
The Food and Wine Pairing – “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon
Photo ©Michael Kelly
Prepared this evening’s meal with a new recipe this evening called Pork Tenderloin Tacos. The wine was selected due to its full body with high tannins that did produce a little bitterness and with the rich pork created a perfect balance. The pork tenderloin was cut up in strips and marinated in olive oil, fresh lime juice, honey, minced garlic, ground cumin, chili powder, paprika, dried oregano and kosher salt for 9 hours. Then cooked in a skillet on the stove and served with prepared flour tortillas, lime wedges and street corn salsa.
Photo ©Michael Kelly
The salsa ingredients included roasted corn kernels, minced Jalapeño pepper with seeds, diced red onion, minced garlic, fresh squeezed lime juice, olive oil, chopped cilantro, cumin and kosher salt. With all the spices in the meal and smokiness, the Petite Sirah was an elegant match as boldness of the wine and the meal. Accompanied by refried beans and a fresh garden salad with multi-colored tortilla strips.
The Winery
Photo of Rhonda Wood (Winemaker) and Harrison Wood (VP)
Rhonda Wood, winemaker at Wood Family Vineyards, makes some exceptional wines from Livermore, California. The background on the winery can be found in another story at:
https://californiawinesandwineries.com/2021/11/06/2018-wood-family-vineyards-chardonnay/
Rhonda and the family winery are small in comparison to some of Livermore’s known name wineries but have been regarded for twenty-five years as one of the top-quality wine producers.
From high in the sky to down to earth wines!! Yes Rhonda Wood, winemaker/owner of Wood Family Vineyards used to fly planes (US Airways) but now can be found in the vineyards tending vines. She and husband Michael (with their two sons), have a winery in eastern Livermore. Rhonda started making wine in 1996. Besides sourcing wine on their property, they have 17 specific vineyards which are manicured to their specifications throughout Livermore’s ideal climate.
Sláinte,
Michael Kelly
2021 Donati Family Vineyard Petite Sirah – “Gifted Wines”
Photo ©Michael Kelly
Background
Donati generally means “gift” from the Latin “Donatus”. Their wines are truly gifts for wine connoisseurs.
This story unfolded from Donati’s participation in the 6th Annual International Cabernet Franc Competition on March 5th. They won Best of Category in the $56-$70 California and Double Gold Medals from the Professional Judges. They also received a Silver Medal from the People’s Choice Judges. This price category included wines from Lodi, Santa Maria, Paso Robles, Alexander Valley, Napa Valley and Temecula and perhaps one of the toughest categories in the competition. This was their second year participating.
Photo ©Michael Kelly
While attending the #CabFrancMasters in Paso I contacted Donati Wines to arrange a visit as I did not know the winery. We agreed to meet on Monday after the event and what a fun, delightful and engaging visit pursued with winemaker Brianna Heywood. Her background prior to joining the Donati Family was at J. Lohr Vineyards & Wines for almost 10 years as an enologist and previous experience with a variety of wineries.
Photo ©Michael Kelly
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
During the visit with Briana, we sampled various wines from their award-winning lineup. We left with two of their wines, one being Petite Sirah. Petite Sirah is best known as offering a more intense full-bodied experience with a signature blend of dark fruit, spice and chocolate notes. A different grape varietal than Syrah.
This Petite Sirah is made with 96.7% Petite Sirah, 2.8% Petit Verdot and .5% Malbec. It won Double Gold at the SF Chronicle Wine Competition. The grapes come from HuerHuero Vineyard in Paso Robles. The grapes are hand-picked with primary fermentation in macro bins and secondary fermentation in barrel. The barrels used were 50% new Russian oak, medium toasted heads and 50% neutral oak. The wine was aged 23 months in barrel and held in the bottle for one year before releasing. Only 68 cases were produced and listed at the winery for $56/bottle. The wine comes in at 14.9% alcohol.
Photo ©Michael Kelly
First on the eyes a very dark and brooding inky purple color with medium-heavy viscosity. On the nose, tightly bound up scents of blackberries. On the palate, the dark fruits of blackberry and blueberry reign prominently. Secondary flavors of earthiness, black pepper and a tinge of dark chocolate complete the sipping experience. On the finish, high tannins and acidity and a complete mouth filling experience provide bold and vigorous enjoyment.
The Donati Family Vineyard Petite Sirah displays all the key components of this beautiful varietal. This wine will make my annual list of Best Wines Tasted during the year for 2025. Only 3-4% of the 1500-1800 wines tasted make this list.
The Food and Wine Pairing – “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon
Photo ©Michael Kelly
This wine was chosen this evening to be paired with a 24-hour marinated and then BBQ’ed Carne Asada steak.
Photo ©Michael Kelly
The marinade ingredients included, fresh chopped Jalapeño peppers (3 with seeds), olive oil, soy sauce, fresh squeezed orange and lime juice, minced garlic cloves, ground cumin, Kosher salt, ground black pepper with a flank steak. Drizzled with a side batch of marinade fresh marinade sauce and a modicum of fresh squeezed lime juice. Accompanying the meal were sauteed broccoli and Spanish rice with tomatoes & green chiles. The Petite Sirah with its fruit surrounding the spicy meat and was a wonderful pairing.
The Winery
Photo ©Michael Kelly
The winery produces both a larger scale commercial wine offering and very small artisan & boutique wines for direct to customer purchase and their wine club. They are located at 2720 Oak View Road in Templeton, California. Their tasting room is quaint and inviting and more like a family room atmosphere.
Photo ©Michael Kelly
Here is the lineup of some of their commercial and mass-produced wines. They are moderately priced for the consumer.
Photo ©Michael Kelly
They also have a fair number of varieties of wines for their club members and are sold only in the tasting room. The tasting room is quaint and inviting to enjoy sipping some or perhaps all their wines!
Photo ©Michael Kelly
A great visit meeting Brianna with her enthusiastic energy, bright smile and her knowledge of both the vines and making wine. While not one of the “major names” in Paso Robles AVA, they are getting noticed by wine aficionados and discerning wine drinkers. I will look forward to a return visit on the next trip to Paso Robles AVA.
Sláinte,
Michael