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The Primitivo (AKA Zinfandel) comes from the Grove Estate in Young where 30-year-old vines sit on alluvial parna over rust-red chromosols. Bryan went for whole-berry ferment, hand-plunging daily, and left the wine to macerate on skins for three weeks. He then pressed into old barriques where the wine kicked back for 15 months. It is bottled without fining or filtration. Although the vintage saw some frost threats, and small, early-ripening crops, the conditions were “quite perfect” for this vagabond varietal. The result is a rare, uplifting expression of this grape which too often gets pigeonholed into big, bold, and brawny. A refreshing Zinfandel and one worth seeking out—or you may have to wait another seven years!