I’ll just quote the winery Jamie Peterson) here, because he’s dead on:
My father first produced Vignobles in the 1990’s as a way to showcase our Petite Sirah and other Rhone varietals in a savory blend that reflects the Dry Creek Valley terroir. And, as a side note, it was one of my favorite wines to sneak tastes of as a teenager. By blending three varietals from distinctively different Dry Creek Valley vineyards, we are staying true to Fred’s vision of showcasing how our local terroir creates a unique palate profile. With this eighth vintage since the resurrection of the wine, we’ve built upon the core of rich, dense Petite Sirah from the Bradford Mountain Estate Vineyard, brought spice and zestiness from Carignane harvested off the Eastern Bench Forchini Vineyard. Zinfandel and additional Carignane from our estate vineyard add levels of varied fruits and plushness, bringing it all together. This mostly Rhone varietal blend creates layers of fruit, spices and herbs, along with complexity and balance—all hallmarks of wines from the Dry Creek Valley. Not a subtle wine, but meant to show more finesse and refinement than some of our other blends. We’re glad to have Vignobles back in our cellar, and I no longer have to sneak tastes, but enjoy each sip all the same.
His Tasting Note:
This unique blend has so much going on—starting with intriguing aromas of dark plum and dried strawberry laced with brown baking spices, black pepper, toasted oak and traces of tarriness. It’s fruit driven when the cork is first popped, but as the wine opens, complex layers appear and linger into the finish. Ripe plum and mixed dark berries provide the initial flavors, but as the wine expands across the palate tones of cherry, Chinese five spice, coffee and mocha-laced oak emerge. A reserved structure frames and tames the rich fruit flavors, and adds to the wine’s complexity. The perfect wine to pair with a hearty meat course like pork tenderloin with chipotle-blueberry sauce, or seared wild duck breast served with a tarragon red currant jelly sauce.
It's 15.1% alcohol (though you wouldn’t know it), and bottled unfined and unfiltered, after a full 27 months in barrel.
And yes, it’s extraordinary.