Petite Sirah or also commonly called "Durif" is a dark-skinned grape variety that is known for producing full-bodied and intense red wines.

The Petite Sirah grape variety has thick skins that give it a dark blue-purple colour. It produces wines with aromas of blackberry, blueberry and dark fruit, as well as notes of pepper, rosemary, and tobacco. On the palate, Petite Sirah wines are full-bodied and have high tannins, with flavours of dark berries, pepper and spice.

Petite Sirah is grown in several countries, including the USA, France, Australia, and South Africa. In the USA, it is primarily grown in California, with smaller plantings in Washington, Oregon, and New York. In France, it is primarily grown in the Rhône Valley, while in Australia it is grown in the Barossa Valley, McLaren Vale and the Hunter Valley. Petite Sirah is a vigorous, late-ripening variety that is well suited to dry climates. It produces best in well-drained soils and needs to be harvested at full physiological ripeness to ensure the development of its characteristic aromas and flavours. In the winery, Petite Sirah wines can be aged in both oak and stainless steel and can benefit from extended maceration on the skins. The style of Petite Sirah wines can vary greatly depending on the region in which it is grown. In California, they are typically full-bodied and rich, with intense dark fruit flavours and high tannins. In the Rhône Valley, Petite Sirah wines tend to be more structured and elegant, with earthy and herbal notes, although they are mostly blended together with other varieties. In Australia, the wines have ripe, jammy fruit flavours and firm tannins. Petite Sirah wines are often paired with rich and flavourful foods such as red meats, barbecued dishes and hard cheeses. They can also handle more pungent foods such as game meats, mushrooms, and spicy dishes.

Petite Sirah has almost disappeared from its homeland in France but has great success overseas, particularily in the USA.