The new wave of Petite Sirah wine making going on these days is drawing attention and changing the way this grape is regarded. Surging forward is the recognition by winemakers, insiders, wine judges and critics that Petite Sirah is a time-tested noble grape that is truly deserving the status as a classic California varietal. Robert Biale has been producing this varietal for years, and I would say that this might be the best one he has ever produced.
Biale 2021 Petite Sirah “Royal Punishers”Napa Valley 95+ Points
GGWC 54.99
FREE SHIPPING on 12
Use code BIALE during checkout (OK to mix & match with other Biale wines)
Winemaker Notes: “A deeply hued wine featuring rich aromatics of plum, coffee, fig, and blackberry. Medium-bodied and round with notes of molasses, baking spice, and graphite on the palate. Supple, well-knit tannins frame this wonderfully complex Napa Valley Petite Sirah.”
FMW 95+ Points: “A deep, blackish-blue color profile with bright aromas of currants, red plum, quince, violets, figs, molasses, and blackberry that jump out of the glass. The wine is lush, medium-to-full-bodied with a broad mid-palate structure that builds to complex layers of texture and flavors. The oak profile integrates the fruit and tannins which are wide-grained and lead to a long, lingering finish.”
Vintage Notes (by winemaker): The growing season saw rain in January and February then almost no notable precipitation for the rest of the season. This provided an ideal environment for grapes to flower, bloom, and set in early spring. Budbreak was early in April followed by flowering and bloom in May. The summer saw early and even ripening with no concerning heat spikes. Everything tended early thanks to the calm spring with veraison appearing in early July. Due in part to the drought, yields were naturally lower, resulting in less dropping of fruit in the vineyards. It was one of the earliest starts to harvest on record. Harvest kicked off with clear skies and almost no weather events to worry winemakers. This allowed the grapes to hang as long as winemakers wanted to achieve optimal ripening and taste.
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