Petite Sirah (the grape Durif) is anything but petite — it makes some of California's darkest, most tannic, brooding reds. Inky purple-black, it bursts with blackberry, blueberry, black pepper, dark chocolate and a meaty depth, framed by massive tannin. A cross of Syrah and Peloursin, it shines solo and as a backbone in Zinfandel blends.
Structure
| Body | Its small berries and thick skins give huge colour and tannin. Old California vines yield concentrated, structured wines that age well; the grape's density and grip make it a favourite for adding depth and colour to blends. |
|---|---|
| Acidity | Medium, firm. |
| Tannin | Very high, dense and chewy. |
| Finish | Long and powerful, with dark berry and pepper. |
| Aroma | Blackberry, blueberry, black pepper, dark chocolate and licorice. |
Serving: 16–18°C (60–64°F). · Decanting: 1 hour for young bottlings.
Petite Sirah drinking window
| Tier | Drinking window |
|---|---|
| Everyday | Drink within 2–5 years. |
| Premium | Best 5–12 years. |
| Old-vine reserve | 10–20 years. |
| Vintage | Drinking window |
|---|---|
| 2016 | Drinking well now. |
| 2018 | Hold to 2030. |
| 2021 | Cellar to 2032. |
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Petite Sirah — questions answered
Is Petite Sirah related to Syrah?
Yes — Petite Sirah is the grape Durif, a cross of Syrah and Peloursin. It is darker and more tannic than Syrah itself.
Why is it called 'petite' if the wines are big?
'Petite' refers to the small berry size, not the wine — small berries mean a high skin-to-juice ratio and huge colour and tannin.
Does Petite Sirah age?
Yes — its dense tannin lets old-vine examples age 10–20 years, softening into rich, savoury depth.
What food pairs with Petite Sirah?
Hearty barbecue, short ribs and peppery grilled meats that can stand up to its powerful structure.