Petite Sirah
Not small at all: an inky, tannic, blueberry-and-pepper red (Durif in France) with deep roots in California's old vineyards, from Lodi to Napa and Paso Robles.
Petite Sirah is a cross of Syrah and an obscure French grape called Peloursin, created by botanist François Durif in the 1880s. In France it's called Durif and is nearly forgotten. In California it has been planted since the late 1800s and is considered a heritage grape. The petite refers to its small berries, not its wines, which are some of the darkest and most tannic made anywhere.
What It Tastes Like
Petite Sirah is nearly black in the glass, with blueberry, blackberry and plum, plus black pepper, dark chocolate and licorice. Tannins are firm, and good examples age for decades. It's often blended into Zinfandel to add color and structure.
Where It Grows
California grows most of the world's Petite Sirah, especially in Lodi, Napa Valley, Sonoma (Dry Creek Valley and Alexander Valley), Paso Robles, Livermore Valley and Mendocino. Old field-blend vineyards often mix it with Zinfandel and Carignane. Small plantings exist in Washington, Texas and Arizona.
What to Look For
- Old-vine Petite Sirah from Lodi or Napa.
- Zinfandel-Petite Sirah blends.
- Port-style Petite Sirah, rich and inky.
Where to Find Petite Sirah
Wine regions on American Winery Guide where Petite Sirah is grown or poured: