Franklin C. Duncan created a place to spend an idle evening, according to an advertisement from his Brunswick Billiard Hall here in the Livermore Valley. Our Petite Sirah from the famed Casa de Vinas Vineyard was created for all to enjoy. It's packed with powerful mouth filling flavors of blue and black fruit and fantastic structure. In our opinion, a perfect wine to sip on an idle evening with friends and loved ones.
When you drink this wine – you become one of those people – that makes this world a better place. – Julio Casa de Vinas Petite Sirah – there is seriously nothing quite like it out there. Every single vintage this Petite Sirah is a home run for us. Very predictable, but when you reach for a bottle of Petite Sirah, this is what you should get. Black and blue fruit lead the way with Casa’s classic chocolatey undertones, gritty tannic structure and classic balanced acidity to give this rich, meaty wine life. The wine is a giver, just like the man that tends the vineyard, Mr. Julio Covarrubias.
Casa de Vinas is Livermore Valley’s premier cru Petite Sirah vineyard here in the Livermore Valley. Farmed by Julio Covarrubias, the Petite Sirah at this site does not disappoint with its ample fruit density, color and weight. The vineyard is located in the heart of the Livermore Valley’s south side at the bottom of Crane Ridge. Julio’s efforts to control vigor throughout the growing season are apparent in the wines produced from his grapes. The vineyard is planted in VSP and is oriented north and south. Julio’s house sits smack in the middle of the vineyard. We use fruit from all of the blocks to create a Petite Sirah that best expresses the vineyard as a whole.
The Petite was hand-picked in the early morning of October 2nd and delivered to the winery for processing. Cluster and berry sorting without crushing the fruit gave us only the finest berries destemmed into open top bins to cold soak in our 48 degree room. On the third day the bins were brought to the fermentation cellar to start natural fermentation. The ferment made it nearly halfway through primary when various yeasts were pitched into the different bins. The bins were pressed together to create layers of different flavors from their individual primary ferment regimens. The wine was cellared in primarily new American oak barrels before bottling.