About wine grape Petite Sirah / Durif Philippines wine supplier Manila wine shop discusses wine by the grape variety Petite Sirah.

December 15, 2010

Petite Sirah / Durif

Petite Sirah is a variety with many fans among consumers. Originally cultivated and labeled as Petite Sirah only in California, its origin was unknown and identification uncertain and could only be speculated upon, until late in 2003.
Historically, the majority of vineyards plantings identified as Petite Sirah were actually mixed varieties of a dozen or more distinct types, but often including grapes with confusingly similar characteristics, such as Durif, Peloursin, and Syrah.
Just over 3,200 acres of grapes identified as Petite Sirah were planted in California as of year 2000. Although only a portion of these vineyards have been surveyed, recent DNA evidence from research led by Dr. Carole Meredith at the University of California at Davis has confirmed most plantings to be the same grape as Durif. About 10% however, is Peloursin, which, observed in the field, is practically indistinguishable from Durif, even by expert ampelographers.
It was long theorized this was the case, that Petite Sirah was the same as the lackluster French variety known as Durif, a cross of Peloursin, yet another unremarkable variety, with the true Syrah. A French nurseryman, Dr. François Durif, propagated the grape trying for resistance to powdery mildew and named it after himself, in the 1870s. The inability of Durif to produce distinguished, high quality wines in France effectively nullified the value of its mildew-free attribute, especially since the grape’s compact clusters left this variety particularly susceptible to bunch rot.
In the 1940s, Larkmead and Louis Martini sold wines labeled “Duriff” and plantings in McDowell Valley were documented in 1948. The fruit source for these wines was probably what later became known as Petite Sirah. Most plantings of Petite Sirah were made before the 1960s, when vintners were mainly concerned with producing copious amounts of flavorful blends of generic “Burgundy”. Wines that showed varietal identity were of little consequence.
Field-blending was the norm during this time, with many varieties often interplanted. As a result, few vineyards identified as Petite Sirah are “pure”. Vineyard blocks are often peppered with vines of Alicante Bouschet, Carignan, Grenache, Mourvedre, the aforementioned Peloursin, or Zinfandel. The reality therefore is that wines from these vineyards labeled “Petite Sirah” to at least some degree are blends, accidentally if not purposefully.
Although the nomenclature is similar and Petite Sirah is a true offspring of Syrah, the vines and grapes of parent and child are quite different and distinct from one another and these varieties should never be used synonymously. In April, 2002, the TTB announced they will forthwith consider Petite Sirah and Durif synonymous for use on wine labels.
California plantings have increased to over 6,000 acres now and as many as sixty wineries today produce varietal Petite Sirahs for fans and followers. The first to do so were Concannon and the original Souverain, both from the 1961 vintage. Some vintners choose to spell it as “Petit Sirah”, “Petite Syrah”, or “Petit Syrah” and , although this is no doubt intended to provide some advantage in the marketplace, it merely serves to confuse consumers and defer their attention. These variant spellings are also used in other countries where the grape has migrated: Argentina, Brazil and Mexico.
At four to eight tons per acre, Petite Sirah is a fairly good producer. The vines are sturdy and fairly long-lived and thrive in many types of soil. The berries are somewhat prone to sunburn. Their tight grape clusters are also subject to rot when damp or rained upon. Typically a midseason ripener, however, this is not usually a problem in California.
Petite Sirah has long been an important blending grape, prized primarily for its deep color and fairly intense tannin. It is the variety most often chosen to blend into zinfandel for added complexity, body, and to tone down the tendency of zins toward “jammy” fruit.
On its own, the appeal of Petite Sirah is more visceral than specifically-flavored. Usually high in pigment and tannin, young wines may show dark berry fruit characteristics. On poor soils, when severely pruned and fully ripened, some black pepper spice may add to typical meaty density. Mostly Petite Sirah can be described as “vinous” and, although agreeable, pleasant, and sometimes delicious, not highly distinctive. Nevertheless, wines made from Petite Sirah age slowly and can survive fairly long cellaring of ten years or more.
Among the Petite Sirahs that truly impressed me early on, particularly the 1969, ’71 and ’74 vintages, were those made by Freemark Abbey and Ridge, both sourcing grapes from Napa’s York Creek Vineyard on Spring Mountain. Deeply fruited, with lavish richness and round, massive tannins, each begged the question of cellaring potential for this varietal.
Hoping to revive the memory, we followed our March, 2002, Petite Sirah tasting (NOTES), by opening a bottle of 1974 Freemark Abbey, recently acquired from a well-kept private cellar. Although not completely gone and still possessing considerable tannin, the aroma was but a hushed whisper of black licorice; the bouquet was sadly dominated by musty staleness; the flavors also dull and dank.
We’ll savor our memories (…wistful sigh!) and be reminded to review our personal cellar lists, with eyes open and corkscrews at ready, prepared to spare any and all bottles of more than a decade-old from similar fates.

Source: http://www.winepros.org/wine101/grape_profiles/petite.htm

Are these articles useful for enhancing your wine and dine experience in the Philippines. Do they also help you with travel, leisure, vacation, dining out, nightlife and other leisure activities plans in Manila and other major cities of Philippines? Yats Restaurant hopes to provide you with ample information so you can plan your trips to Pampanga Angeles City Clark Freeport Zone whether you are travelling from Manila or other Asian countries such as Hong Kong, Shanghai, Singapore, Malaysia or Korea.

Restaurant reservations in Manila Philippines, planning of menu, selection of wine for dinner and booking a private function and event in Angeles City Clark Freeport Zone can all be handled. Yats Restaurant and Wine Bar has been regarded by many to be the premier restaurant north of Manila Philippines. Its 3000-line award-winning restaurant wine list has kept many wine lovers happy dining in this restaurant in Angeles City Clark Philippines for over a decade.

Yats Restaurant and Wine Bar was built by Hong Kong-based Yats International in 2000 to provide a world-class cozy fine dining restaurant, business meeting facilities and venues for private dinners and functions in Pampanga Angeles City Clark Freeport Zone. Pampanga Angeles City Clark Philippines was selected for this restaurant because of safety, clean air, absence of traffic and proximity to Manila and Subic.

For comments, inquiries and reservations, email Restaurant@Yats-International.com or call these numbers:

(045) 599-5600 0922-870-5178 0917-520-4401


Getting to this fine dining restaurant of Angeles City Clark Freeport Zone Pampanga Philippines
How to get to this fine-dining restaurant in Clark Philippines? Once you get to Clark Freeport, go straight until you hit Mimosa. After you enter Mimosa, stay on the left on Mimosa Drive, go past the Holiday Inn and Yats Restaurant (green top, independent 1-storey structure) is on your left. Just past the Yats Restaurant is the London Pub.

Pampanga is fast gaining the respect of food and wine lovers from Manila and tourists from all over Asia as a holiday destination that has good restaurants. Manila residents spending holidays in Clark often wine and dine at some of the best restaurants in Pampanga. Within Angeles City, there is one restaurant in Clark that is lauded by food and wine lovers as one of the best restaurants outside Manila to enjoy good wine and good food. This is also one of the good restaurants in Pampanga that is very child friendly also. Visitors to Clark Philippines rarely pass up in the opportunity to dine at one of the best restaurants in Pampanga.

View/Hide Sitemap
Mimosa Golf Estate, Clark Field (Clark Airbase), Clark Freeport Zone, Pampanga, Philippines
Tel: (045) 599-5600 0922-870-5194 0917-520-4401 Ask for Daniel, Lito or Cosh

Banquet, Events and Functions, Manila Sales Office 3003C East Tower, Philippines Stock Exchange Center
Exchange Road, Ortigas Center, Metro Manila, Philippines
Tel: (632) 633-1566 ask for Rea or Chay

About Us
Culinary Team
Customer comments
About Clark and Angeles City Pampanga
A la Carte Menu
Prix Fixe (Set Menu)
Other Menus & Specials
Wine List
Award-Winning Wine List
Wines for Everyday Enjoyment
Facilities Tour of Restaurant
Wine Cellars
Magnum Room Wine Lounge
Burgundy Room Private Dining
Wine Tasting Room
Bordeaux Room
Reservations & Inquiries
Reserve a Table
Function, Party and Event
General Inquiry
Getting to Yats Restaurant
Events & Happenings Reciprocal Membership
Contact Us
Map and Direction
Contact Information
Contact Form
Submit a Resume