WTN: 2006 Ridge Dynamite Hill Petit Sirah

Very well balanced PS even at 7 years young, the tannins are not too overpowering. But something tells me it may not benefit more from age (although I have one more bottle that I will sit on for the sake of science). It's drinking really well right now. Good company for some smoked ribs!
-Shaji

[Jenise]

Very well balanced PS even at 7 years young, the tannins are not too overpowering. But something tells me it may not benefit more from age (although I have one more bottle that I will sit on for the sake of science). It's drinking really well right now. Good company for some smoked ribs!
-Shaji

The thing about PS's is, even if they won't develop a whole lot more secondary stuff they can just sit there for seemingly decades. I've got some Scholium Projects (05, I think) that I haven't a clue about when to open. I just stare at them--and they stare back.

I have '95, '96 and '99 Foppiano PS's that I'm in no hurry to open. Also a Teldeschi '01 that I bought last month. It was "young" in the tasting room.

[David M. Bueker]

'95-'97 Ridge York Creek PS just sits in the cellar, on the lowest rack in the darkest corner.

I have some Foppianos from the late 90s as well. Also at least one bottle of Parducci PS from the early 90s. Considering that PS requires crazy amount of patience, some winemakers, especially from the Sierra Foothills, are making much more accessible PS. Cedarville and Wilderotter are two that jump to mind, that few vintages ago were making PS that were not so heavily tannic.
-Shaji

Lots of people are trying to make PS that's more open when it's young. So far, even the good ones I've tasted haven't been able to keep the cherry, stoney quality that sort of defines PS to me. They seem to be more like a really dark Syrah.

...I just stare at them--and they stare back.

hmmm...sounds very cat-like to me.

Just how many Petite Sirah's does Ridge make? They have a Geyerserville that gets bottled when more of the juice is left out of the blend (I don't think it's made every year).

Lots of people are trying to make PS that's more open when it's young. So far, even the good ones I've tasted haven't been able to keep the cherry, stoney quality that sort of defines PS to me. They seem to be more like a really dark Syrah.

Good point as I sample a Nicolaysen `07 PS, big bugger of a wine!