W&S 94 Pts - According to Wine & Spirits - Up until fairly recently, petite sirah was one of the most common varieties planted along California’s northern coast, a favorite of growers both before Prohibition and in the first few decades that followed. For those who have been burned by sweet, overextracted and overripe petites, this might give a clue as to why the obscure French grape previously known as durif found a niche in California. Bob Swain drew on two of the Parducci estate’s benchland petite blocks planted in 1985 and 1999 near Ukiah, both farmed under biodynamics. He added a bit of estate syrah and grenache, along with some fruit from grower Tim Norgard’s nearby vineyard on gravelly soil. At first the tannins are as tight as in the most structured young Bordeaux, firm and almost black in flavor but glinting with promising scents of violets, star anise and rosemary. It takes five or six days of air before the wine has absorbed enough oxygen for the tannins to turn completely velvety and release a cascade of cassis and blackberry fruit, still firm and aromatic and not volatile in the least. At this price, buy a case, but don’t touch the first bottle for at least five years unless you’re having steak.
92pts, Tasting Panel Magazine - "True Wow!"
Tasting Notes - Parducci Reserve True Grit Petite Sirah has heady aromas of ripe fruit, white pepper and vanilla, followed by an intense rush of fresh blackberry, dark chocolate, pepper and caramel flavors. Varietals 91% Petite Sirah 8% Syrah 1% Grenache. 14% ABV.