The 2003 Thompson Vineyard Petit Sirah is our newest wine and there is nothing petit about it. Like its sister, Thompson Vineyard Syrah, it has incredible darkness, fruit and power. But this is a MUCH BIGGER wine than syrah. It has gobs of cherry-berry-red and black fruit flavors, spice and licorice aromas, and a stick-to-your-lips quality . Two new and two older French barrels were used (98 cases produced – very limited)
•This wine is 100% Syrah fruit from the high David Thompson’s ranch in Los Alamos. It is a warmer, sandy-loam site which is farmed with distinction.
•Harvested October 24 at 26.5 brix and 3.2 pH.
•The fruit was stemmed but not crushed. Intact, whole berries were placed in small bin boxes for fermentation.
•Fermented on the skins for 14 days after a 48 hour cold soak.
•RC212, D254, and Assm yeast used.
•Two new and two older French barrels were used.
•Wine was racked in mid June, and again before bottling.
•Went through ML fermentation, completing in January.
•Unfined and unfiltered.
•Spicy and toasty aromas with dense, dark fruit on the taste. Loads of tannin – a HUGE wine.
•Bottled in August 2004.
Food Pairing: This is a highly flavored wine which works well with similarly flavorful food. Try dark sauces, even some with dark fruit. Makes a great reduction sauce. Try spiced or BBQ pork, lamb, or beef. Slow roasted short-ribs in syrah reduction cannot be beat. Seared, spiced Ahi is a favorite, as is smoked salmon.