Mencia Petite Sirah Robola Spain Castilla Y Leon Bierzo Pre-Arrival

Petite Sirah was first brought from France to America in the 1880s. It later went on to become one of the only grapes to make it through the devastating Phylloxera virus in the 1890s, both World Wars, and the Great Depression. During Prohibition, it was a main ingredient used to make sacramental wines. In fact, through the 1960s it was a major blending grape in a number of the finest wines produced in California.

By itself, a bottle of Petite Sirah usually has no problem making a quick impression on consumers. With a large amount of natural color and tannins, wines made with the grape commonly feature intensive sweet fruit characteristics like fresh raspberry or blackberry jam, black pepper spice, and plenty of backbone or structure.

There are a number of different styles available. Some concentrate on highlighting fresh, fruity flavors; others are bigger, more voluptuous; and it keeps going up the ladder until you reach the powerful, more machismo-style category.

In the mountains of Cephalonia, the mineral rich soils assist in the growing of one of the finest of Greece's white grape varietals – the Robola grape. These noble yellowish grapes are notable for the wines they produce, which generally contain summer fruits, peach and citrus aromas, coupled with flavors which extend beyond the usual range of white wines, revealing smoky and mineral notes, and a lengthy, lemony after-taste. These fine characteristics helped the regions it is grown in gain AOC status, and wine-makers in this area have many generations of practice in bringing out the elegant and subtle characteristics of this grape.

Robola, and the other wines of Cephalonia have a long and illustrious history, being mentioned even in ancient epic poems such as Homer's Iliad. However, it was the Venetians who first recognized the great potential of Robola grapes, which quickly became the focus for the areas wine-makers and tradesmen. Nowadays, Robola wines act as an excellent example of a refined Greek dry white wine, which can be either drank as a light and refreshing summer aperitif, or alongside grilled white meats, salads, or white fish. Robola wines, as a rule, do not age particularly well, and it is highly recommended that bottles are drunk young, within two years of bottling. By doing so, you can enjoy the unique characteristics of this remarkable wine, complete with the balanced combination of chalky, smoky citrus flavors and delicate peach aromas which typify the finest examples of Robola varietal wines.

Additional Information on Greek Wines