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You are here: Home / Eats / Wine Reviews / Red / Bogle Vineyards Petite Sirah (2011)

Bogle Vineyards Petite Sirah (2011)

December 28, 2014 by Dale 1 Comment

Bogle Petite Sirah (front)Bogle Petite Sirah (cork)As soon as I pulled the cork from this wine, the nose had me on a knee offering the marriage of my lips. Big and full, there was a strength in the vapours that pulled a deep, dark ripe cherry filled with a bit of spice (pepper and mace?) and chocolate mixed with dark raspberry. Indeed, to pour it in the glass, it looks like cherry juice … and that same dark concentrated fruit, consistently lands square in the middle of the tongue on a first and lingering taste. There is a bit of woody-earthiness under this fruit too which reminds me of Saskatoon berries or perhaps a bit of huckleberry, all of which made this a phenomenal pairing with duck breast with a blackberry sauce.

The tannins are certainly there which makes this a perfect pairing for an equally rich fillet mignon … but there is velvety smoothness behind them that suggests that while this wine is both ready to be drunk now, it is also going to cellar for another few years. Pour it gently and no decanting and enjoy. A perfect New Years treat, to be sure.

Stats:

Bogle Petite Sirah (colour)

  • Price: $20.25-22.95
  • Alcohol: 13.5%
  • Sweetness: Very dry
  • Appellation/origin: Clarksburg (California)
  • Where to buy: SAQ or Special order
  • Food Pairing: Steak, lamb or a delectable Duck with Blackberry and Chambord Sauce

Rating: 90/100

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Filed Under: Red, Wine Reviews Tagged With: blackberry, Bogle Vineyards, California, chambord, cherry, Clarksburg, Duck, Petite Sirah, red wine, Review, tannins, wine

« A Study in Yellow ~ No. 6: Ben’s Paw Prints
Duck Breast with Blackberry and Chambord Sauce »

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  1. Duck Breast with Blackberry and Chambord Sauce says:
    December 30, 2014 at 9:55 am

    […] young Pinot Noir; a meaty Ripasso would be a great choice as well; and my personal favourite is a petite sirah like this from Bogle which I reviewed […]

    Reply

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