Deep purple colors and big, full-bodied flavors highlight the intense, sweet, ripe fruit. This wine has wonderful flavors of raspberry jam, spice, and plum. An elegant texture supports the fruit and a bright finish. If you are a lover of full bodied, rich red wines, this one is for you!
The Lanza Family brand is about taking our history and tradition through winemaking/grape growing and moving to the next level of quality and experience. We’ve taken 25+ years of knowledge and experience and made the absolute best of our vineyards.
What makes this wine different from WVW Petite? Shoot thinning the crops, leaving one cane per spur. Multiple thinning passes to adjust and manage crop size. Extended barrel/bottle time.
Another topic of discussion about Petite Sirah is that it’s become the grape/wine that Suisun Valley is known for. The grape grows exceptionally well in this micro-climate and the wines made from the grapes are fantastic.
Silver Medal 2017 SF Chronicle Wine Competition
|Blend:||75% Petite Sirah – 25% Cabernet|
|PH:||3.82 TA 49 gms/100mls|
|Cooperage:||16 months American oak|
|Release Date:||Fall 2016|
- 2 Cups bread crumbs
- 2 Cloves garlic, finely chopped
- 2 Cups parmesan cheese
- 1 Cup finely chopped parsley
- 1 small onion chopped fine
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