“Petite Sirah’s surly side has been tamed by winemaking polish and lots of very rich oak here, and while ample varietal tannins do make themselves known, even they seem somehow refined and a little less crude than is typical. The wine’s careful crafting is only half the story, however, for it is dense, deep and nicely extracted with plenty of ripe, blackberry fruit emerging at every stop. It can be drunk now with hearty, well-seasoned braised meats, but its potential for better is clear and it will improve for at least five to six years.”
