Petite Sirah

2013 Petite Sirah

$25.00

Aromas of worn leather and a hint of cumin up front in the nose. Intricate bouquet of black current, pink peppercorn and milk chocolate with added rich, velvety loganberry at the close of the nose. Firm tannin structure remains balanced with notes of cranberries, blackberries and blueberry jam. More milk chocolate and vanilla is featured on the palate, with soft oak in the finish. A rich Bolognese sauce over fusilli and garlicky toast is the meal that will stand up to this dense, mouthful of a wine.

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Product Description

Aromas of worn leather and a hint of cumin up front in the nose. Intricate bouquet of black current, pink peppercorn and milk chocolate with added rich, velvety loganberry at the close of the nose. Firm tannin structure remains balanced with notes of cranberries, blackberries and blueberry jam. More milk chocolate and vanilla is featured on the palate, with soft oak in the finish. A rich Bolognese sauce over fusilli and garlicky toast is the meal that will stand up to this dense, mouthful of a wine.

Varietal Content: 84% Petite Sirah, 16% Old Vine Zinfandel
Residual Sugar: 0.02%
Cases Produced: 325
Bottled: 9/28/2013

Pairs Well With

Carne Rolla
  • 2 Cups bread crumbs
  • 2 Cloves garlic, finely chopped
  • 2 Cups parmesan cheese
  • 1 Cup finely chopped parsley
  • 1 small onion chopped fine

Directions:

Prepare:
3 lbs. top round steak cut 1/4 in. thick and tenderized by butcher.

Cut steak into 3″ wide pieces and pound until thin.

Set aside and make filling.

Mix all ingredients together, season with salt and pepper and moisten with olive oil. Season meat with salt and pepper and then spread some filling on each piece of meat, roll and secure with kitchen twine. Using heavy skillet or dutch oven, brown meat rolls in 1/2 butter   1/2 olive oil. Brown meat well as this helps create sauce. Remove meat from pan and add 1/2 cup chopped onion, 1 cup each chopped celery and carrots, 3 cloves chopped garlic; sauté until translucent. Add 1 can tomato sauce and cook for a few minutes, then deglaze pan with red wine   cook until wine reduces by half. Add 1 can beef broth, return meat rolls to pan and simmer until tender. Thicken sauce if necessary with some left over filling. Season to taste and finish with 1/2 cup fresh parsley.

Serve with a glass of Wooden Valley Zinfandel

Additional Information

Weight 1 lbs

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