Quixote Panza Petite Sirah Stags Leap District Napa Valley 2018

Quixote’s petite sirah (founded by the “Petite Master” himself, Carl Doumani,) from the epic 2018 vintage…all coming in at 50% off! Lovers of big, bold Napa reds rejoice – with a balance of power and polish that made Melka famous!

Saddle up your donkey and hoist up your lance – there are windmills to tilt on the horizon!

Quixote! One of Napa’s legendary characters – Carl Doumani (known affectionately as the “Petite Master”) is the man behind Quixote. Before that, from 1970 to 1997, he was at the helm of Stags’ Leap Winery producing Napa’s, and the world’s, most famous petite sirah. He kept the adjoining handful of acres following the sale and Quixote was born. The micro-production vineyard is tucked up in the hills on the eastern side of Stags Leap, right next to Schafer. Carl is just crazy about petite sirah… that’s what “Panza” means, after all!

The winery looks like something out of a Gaudi-esque fever dream – bright primary colors, curved lines, eccentricity and energy throughout. For one of Napa’s all-time great characters like Doumani – it could be no other way. And this “Panza” petite sirah falls right in line with what we’ve come to expect from Napa’s Petite Master. This reminds us of days gone by in Napa Valley – huge, inky, powerful stuff that is unapologetically brawny and sure to stain your lips a vibrant purple. Amply structured, with the characteristic dark, spicy intensity that is petite sirah. Forget the velvet glove, this is a petrified fist, in an iron gauntlet, holding a tungsten mace… you get the picture. Blackberry preserves, darker than dark chocolate ganache, a bit of peppercorn, sweet tobacco, wild, briary blackberries…plenty of tannins, and overall excellent balance for a wine so...gargantuan. As powerful a wine as I have ever tasted from Monsieur Melka… and that’s saying something!

The madness, it seems, has infected us all – Over 50% off retail for this lovely, powerful monster of a wine… so get what you can now, before our delirium passes. At this price, grab six and drink over the next decade!

PAIRING IDEAS: Go big here – I went for braised oxtails, and it worked out gloriously. Classic preparation, seared then braised in red wine and beef stock, with plenty of aromatics. Once it is fully fall-off-the-bone tender – strain the liquid and reduce to a thick and hearty glaze. Serve the oxtail over a bed of creamy polenta, with some roasted onions and carrots, and pour a big glass of this beauty. You’ll be in heaven!