2004 Rosenblum "Heritage Clones" Peite Sirah

[brappy]

Never had a Late Harvest PS. Wouldn't that be a sweet wine? Actually, I've never had a late harvest wine that was fermented to dry. Is that even possible without adding acid or something else to balance out the wine and keep the fermentation process evolving? And what would be the reason for doing this? Kinda Amarone-ish?

From the description, the wine sounds like a dry PS. Was the wine purchased in MD? I'd like to taste this.

One of the shop-owners in town has a collection of PS that dates back to the early 70s. I clearly don't have the experience with this varietal but love the wines every time I taste them.

Anyway, would love to hear from you guys on this topic.

thanks,
mark