Richard Bruno Clarksburg Petite Sirah 2016
About the wine
Smooooth and luscious California Petite Sirah
You asked for more inky Petite Sirah – you got it! This dreamy red is filled with layers of juicy cherries and blackberries – with a texture as smooth and sophisticated as dark chocolate.
Richard harvested grapes from Clarksburg, where the fruit soaks up heaps of sunshine and hangs on the vine a bit longer thanks to cool bay breezes – locking in vivacious flavors for your Petite.
A ripe, well-balanced red like this fits the bill for any occasion – but it’s flat-out delicious with a sky-high pulled pork sandwich slathered with BBQ sauce.
Best before
This wine will show very well from December 2018 through 2030, but I suspect optimal enjoyment on the front end of this timeframe.
Serving advice
As always, the temperature should not be warm. I'd serve it at 60F. It can be a big wine, so I recommend decanting or at least opening an hour or two before enjoyment. Pour a glass while you're waiting for the wine to open up - this will allow some oxygen into the bottle.
Food match
I like this wine when I want a big generous red to share with friends. It's really nice with pulled pork or dry-rub ribs, grilled steaks, chops, and blackened fish - and curiously works incredibly well with soy-based dishes like seared sushi-grade tuna with a soy glaze and sriracha aioli.
Contains sulphites
Wine profile
Meet the winemaker - Richard Bruno
Years Angel-funded: 2013-2023
- Richard Bruno is exactly what we love in a winemaker– the quiet achiever behind the scenes at some of the world's most famous wine brands. He's made wine for Francis Ford Coppola and Don Sebastiani, the latter of which was named Winery of the Year TWICE under his watch.
- During his decades making wine for famous wineries and earning them 90+ scores, he has traveled all up and down California's coastal wine regions. His experience and familiarity with the terrain allow him to sniff out the best-bang-for-buck pretty much anywhere in the state.
- Launching one's wine brand is hard and expensive, so Richard is using Angel funding – and he's able to focus on winemaking, instead of selling wine.
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