Fruit from trellised blocks on the Agter-Paarl’s soils of sandy loams threaded with granite seams. Petite Sirah is also known as Durif, from Syrah pollen crossed with Peloursin in France in the 1880s, and named with immeasurable modesty by the inventor himself, François Durif. The “petite” refers to the tight bunches of small, dark berries whose high skin-to-juice ratio naturally gives a dark wine of structure. In Paarl’s warm, dry climate we achieve colour and therefore structure with ease so we choose 100% carbonic maceration and whole berry, no stems, to express the sense of place rather than just the cultivar.
It's black and juicy and needs meat, rare steak ideally!
