Planted in 2003 alongside our Estate Zinfandel, our head trained Primitivo grapes have traditionally been used as a stellar blending component in our wines.  Technically speaking, Primitivo and Zinfandel are genetically extremely similar and considered to be different clones of the same vine.  As our vineyard matures, we have been able to notice these clonal differences between our blocks (areas within our vineyard) and will always harvest, ferment, and barrel age the grapes separately. At an elevation of around 2400’, the warm days and cool nights allow us to pick the Primitivo grapes fairly ripe, while retaining necessary acidity.  The grapes are crushed and destemmed and allowed to cold soak for at least 24 hours before fermentation begins. After reaching dryness, the wine is pressed and barreled down to age in oak barrels. Pretty notes of violet, black pepper, and crushed rock on the nose grab attention before sipping this zesty, spicy wine. Medium-bodied with plush blackberry and baking spice make this the perfect wine to enjoy with Italian penne tossed in a spicy tomato sauce and Italian sausage, along with warm herbed focaccia.