Petite Sirah - Peachy Canyon Winery€¦ · 39% Dubost Vineyard, 37% KelNik Vineyard, 10% Osgood...
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Petite Sirah Darkly purple and inky in color, this opulent Petite Sirah leads with aromas of perfume, plum, and sage popping from the glass. Subtle and complex notes of game, black truffle, and fresh mint add to the depth of character. The tannins on the palate are round and expansive, accentuated by ripe blackberry, lilac, and an exceptionally full-bodied structure. APPELLATION Paso Robles, California VARIETAL COMPOSITION 95% Petite Sirah, 5% Syrah VINEYARDS 39% Dubost Vineyard, 37% KelNik Vineyard, 10% Osgood Vineyard, 9% Solano Farms, 5% Voladores ALCOHOL 14.6% pH 3.65 TA 0.70g/100ml RES. SUGAR 0.03 g/100mL CASES PRODUCED 488 RETAIL PRICE $32.00 2013 2025 NACIMIENTO LAKE DR. | PASO ROBLES, CALIFORNIA P: 805/237.1577 | F: 805/237.2248 | PEACHYCANYON.COM VINIFICATION After gentle processing the grapes were fermented in bins, and punched down by hand three times a day. The fermented pomace was lightly pressed in baskets. The wine was then racked to a blend of French and Hungarian oak barrels where it aged for 17 months.
Transcript of Petite Sirah - Peachy Canyon Winery€¦ · 39% Dubost Vineyard, 37% KelNik Vineyard, 10% Osgood...
Petite SirahDarkly purple and inky in color, this opulent Petite Sirah leads with aromas of perfume, plum, and sage popping from the glass. Subtle and complex notes of game, black truffle, and fresh mint add to the depth of character. The tannins on the palate are round and expansive, accentuated by ripe blackberry, lilac, and an exceptionally full-bodied structure.
APPELLATION Paso Robles, California
VARIETAL COMPOSITION 95% Petite Sirah, 5% Syrah
VINEYARDS 39% Dubost Vineyard, 37% KelNik Vineyard, 10% Osgood Vineyard, 9% Solano Farms, 5% Voladores
ALCOHOL 14.6%
pH 3.65
TA 0.70g/100ml
RES. SUGAR 0.03 g/100mL
CASES PRODUCED 488
RETAIL PRICE $32.00
2013
2025 NACIMIENTO LAKE DR. | PASO ROBLES, CALIFORNIA
P: 805/237.1577 | F: 805/237.2248 | PEACHYCANYON.COM
VINIFICATION After gentle processing the grapes were fermented in bins, and punched down by hand three times a day. The fermented pomace was lightly pressed in baskets. The wine was then racked to a blend of French and Hungarian oak barrels where it aged for 17 months.
