California Central Coast Wine Reviews - EOS 2005 Petite Sirah

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The California Central Coast produces many fine wines, but they are not well known outside our area. We asked local wine experts for recommendations for "wine value picks" that were food friendly, Red or White (or Rosé) and under $ 18.00 a bottle. In this review we look at EOS 2005 Petite Sirah.

EOS 2005 Petite Sirah

From the EOS website: "Traditional aromas of black pepper, cherry, blackberry and spice are layered in this 2005 release of our flagship varietal. Bright, luscious flavors of black currant and boysenberry highlight this silky-smooth wine, which finishes long and gracefully with hints of mocha and spice. Food Pairing Recommendations: Serve at cellar temperature with the classic pairing of Peking duck, or try with grilled, ground lamb kabobs prepared with fresh mint, cumin and cilantro. "

Petite Sirah Background

Petite Sirah, as it is called in California is not Syrah. Recent genetic analysis at UC Davis indicates that Petite Sirah actually a clone of Durif, which is a cross between Peloursin and the true Syrah. In France where Durif was developed, Durif did not produce particularly distinguished wines, and although originally developed for its Mildew resistance, it is susceptible to bunch rot. Once widely planted, today, it is not of great commercial significance in France.

Petite Sirah fares much better in California where it first arrived in the late 1880s, actually displacing the true Syrah which had been established earlier in Napa. It the days of Prohibition it became widely established because the thick skins made it suitable for shipping to home wine makers.

Petite Sirah produces dark, tannic wines with peppery - plummy overtones. It is a good producer and commonly used as blending wine with Rhone varietals and with Zinfandel to tone down the jamminess that Zins tend towards when grown in the hot Central Coast areas.

In the hands of a good wine maker, Petite Sirah can produce very good wines, similar to Syrah, though not as complex and a bit more tannic because of the thicker skins.

Our Review

• In the glass. the appearance of the wine was dark ruby ​​red, transparent and clean. Swirling the glass, the wine nicely coated the glass side with slow running tears indicating that the wine had some substantial body to it.
• The aroma of the wine was fruity, but not overly so, with the characteristic hints of cherry and berry jam we were looking for.
• On the palette, the wine was full, dry, smooth, with a nice bit acidity and pronounced but not harsh tannins. The Alcohol at 13.5% was pleasant and not harsh.
• The finish lingered surprisingly long, smooth but substantial, leaving a nice warm echo of the wine in the mouth.

This is food friendly wine. The tannins are substantial and it will complement roasted and braised red and dark meats very well. While we are not sure how well this wine will pair with Peking Duck (!) It will pair very well with Duck Ragu, braised lamb shanks and grilled lamb chops with Mediterranean spices (Thyme, Rosemary and Chervil).

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Source by Larry McGourty