Petite Sirah

Petite Sirah, known also as Durif in some regions, is a dark-skinned red wine grape variety. It was first identified in the Rhône wine region of France in the late 19th century by a botanist named François Durif. It is a cross between Syrah and the less well-known Peloursin Noir grapes.

The term “Petite” in Petite Sirah refers to the small size of the grape berries, not the vine, which is quite vigorous. The small grapes produce a high skin-to-juice ratio, resulting in wines with high tannins and a deep, inky colour.

While Petite Sirah originated in France, today it is a staple of the Californian wine industry. Wines made from Petite Sirah in California are typically bold, fruit-forward and packed with jammy flavours.

Although it’s most notably associated with California, Petite Sirah is grown in several regions around the world, including:

• North America: Petite Sirah was imported to North America in the mid-1880s, and it has since become one of California’s staple grape varieties. There are less than 10,000 acres of Petite Sirah vines worldwide ... and the majority of them found in the Golden State. The warm Californian climate allows the variety to fully ripen and develop its bold, fruity characteristics. California’s Lodi and Central Valley wine regions are home to the oldest Petite Sirah vines. These vines grow grapes that create inky wines packed with rich, jammy flavours and warming black pepper notes. Petite Sirah also grows in the Californian regions of Napa Valley, Sonoma, Paso Robles and Mendocino.
• Australia: Here the grape is known as Durif. It’s primarily grown in the Victoria and New South Wales regions, where it produces rich, robust red wines with high alcohol content and notable ageing potential.
• South America: Some vineyards in Argentina and Chile have started experimenting with Petite Sirah, tapping into its potential for creating bold, full-bodied red wines.
• Israel: Petite Sirah has been planted here for many years and is usually used in blends to provide colour and structure.
• France: Despite its origins in France, Petite Sirah is not widely grown here – however, there are some plantings in the Rhône Valley and Languedoc-Roussillon.

Petite Sirah is also grown in small quantities in countries such as South Africa and Mexico.

Petite Sirah red wines are typically dry, full-bodied and deeply coloured, with plenty of tannins that can give them a dense or ‘chewy’ texture. This high tannin content means Petite Sirah can often benefit from ageing, which allows the tannins to soften and the complex flavours to meld together.

These wines typically have a high alcohol content above 13.5% ABV and can reach up to 15% ABV or more, especially in warmer climates where the grapes achieve higher sugar ripeness.

With their medium acidity, rich black fruit flavours, and warming hints, these wines have a firm, smooth texture and are perfect for blending with other red varieties that lack colour or depth.

California is where you’ll find the best expressions of Petite Sirah. Petite Sirah wines from the Central Valley and Lodi are rich and robust, with bold tannins and a smooth acidity. When these jam-flavoured wines are aged in oak barrels, they can take on warming, sweet hints of vanilla.

In the cooler California wine regions of Sonoma and the northern coast, Petite Sirah’s style changes, becoming denser and more earthy. These wines are known for their fresh dark fruit flavours, signature hints of espresso, and perfumed floral aromas from oak ageing.

Petite Sirah wines from the Napa Valley are harder to come by, as the region mainly focuses on making world-popular Cabernet Sauvignon wines. But if you find one, you can expect an intensely coloured, dry wine with obvious blueberry notes and a hint of crushed rock.

Petite Sirah wines are loved for their big, bold and rich flavours. Dark fruit flavours – blueberry, blackberry, plum and black cherry – are complemented by smoky, savoury and earthy notes of crushed black pepper, black tea, tobacco, dark chocolate, espresso and sweet baking spices such as clove and cinnamon.

When aged in oak barrels, Petite Sirah wines develop perfumed aromas of violets and additional flavours of sweet vanilla. Sonoma Petite Sirah wines are easily identifiable by their oak-added aromas of menthol and lavender.

Petite Sirah is a robust, full-bodied red wine with high tannins and concentrated flavours. You’ll want to pair it with foods that can stand up to its intensity, such as rich, fatty meats that can balance out the wine’s structure. Think steak, roast beef, lamb, pork or game meats. The smoky and earthy flavours in Petite Sirah make it a great partner for grilled or barbecued foods such as pork ribs or grilled sausages.

Its rich dark fruit flavours and hints of smoke mean Petite Sirah can stand up to spicy dishes, too.

Vegetable dishes with bold natural flavours such as sauteéd mushrooms, roasted aubergine and stuffed peppers also pair well with a glass of Petite Sirah. If looking for the best cheese pairing, choose rich, strong-flavoured cheeses, such as blue cheese, aged cheddar or Gouda.

For a dessert pairing, dark chocolate dishes can complement the dark fruit and high tannins of Petite Sirah.

How to serve Petite Sirah Serve Petite Sirah at room temperature – around 18°C. At this temperature, you’ll better be able to enjoy its floral and mineral hints and bold fruit flavours.

Before serving Petite Sirah, decant it and let it breathe for a few hours to soften its tannins. Then pour into large red wine glasses – the tall sides contain the Petite Sirah’s floral and baking spice aromas, ready to enjoy when you take a sip.