Wine Creek Ranch Primitivo 2019
Winemaking We are thrilled to introduce the debut release of our first new Zinfandel in several years, the 2019 Wine Creek Ranch Primitivo. This wine is 100% from the Primitivo clone of Zinfandel, which originated in the Puglia region of Italy, and is 100% from Wine Creek Ranch, our home estate, thus CCOF-certified organic. We have patiently waited until vine age, and in 2019 everything came together in terms of wine quality and has warranted showcasing this special Zinfandel selection. The Wine Immediately announcing itself as unique amongst our bottlings, our 2019 Primitivo expresses a different character than anything else we make. Black cherry and plum notes lead to a heft of ripe strawberry on the nose, which then gives way to a complex, deep spice character and undertones of cola. The palate offers bright and welcoming acidity and educated tannins that only serve to enhance the attractive flavors present. We expect this wine to only gain in complexity and intensity over the next five to eight years. Tech Notes Appellation: Dry Creek Valley, Sonoma County Vineyard: Wine Creek Ranch, Quivira's home vineyard, CCOF - certified organic Composition: 100% Primitivo
Vineyard
Wine Creek RanchAlc. %
14.5%| Organic | Yes |
|---|---|
| Sustainable | Yes |
| Closure | N/A |
| Bottle Size | Standard |
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Quivira Vineyards & Winery
Quivira Vineyards’ is a leading producer of Zinfandel, Sauvignon Blanc and Rhone varietals, built upon intentional winegrowing and a thoughtful commitment to sustainable and organic farming. Quivira’s philosophy is driven by the seamless vision of quality shared between winemaker Hugh Chappelle and vineyard manager Ned Horton. Together, they have integrated the vineyard and winery where farming practices are optimally aligned with the desired characteristics of the finished wine.
The winemaking style at Quivira emphasizes balance and transparency of terroir utilizing thoughtful low-input winemaking to produce wines that proudly showcase their varietals and origins. In crafting these wines, Hugh uses a light touch when working with the raw materials. This is not a hands-off approach, it simply means that manipulation is intentionally and thoughtfully minimized to only those operations the wine truly needs. In fact, it requires even more engagement via more frequent observation and tasting to best know when and when not to intervene. Hugh likes to develop complexity by judiciously using a few techniques: blending, co-fermentation, phased harvesting and barrel aging - both oak and acacia wood.
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