The rich, rocky soils of the San Francisco Bay AVA on California’s Central Coast produce a concentrated berry for optimal texture and tannin structure. Because of their skin-to-juice ratios high, Petite Sirah yields intensely flavorful wines.
Therefore, careful management of the fermentation process is needed to ensure reduced tannins and enhanced fruit character. After fermentation, a portion of the wine is moved to American oak barrels to deliver subtle notes of cedar and brown spice.
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