Gold Medal winner, 2018 Amador Wine Competition
Silver Medal winner, 2018 San Francisco Chronicle Wine Competition
25 cases produced
Our older vine Primitivo grows on a steep hillside at 2,000-foot altitude in the granitic and volcanic soil of our vineyard estate in the Shenandoah Valley of the Sierra Foothills. It is grafted on special drought tolerant rootstock which allows it to dig deep in this soil for water and we dry farm it. It thrives in the warm daytime breezes from the Central Valley and cool Sierra evenings, a 30 degree swing in temperature, a climate similar to the best growing region in Italy for this grape.
The 2015 season was characterized by drought conditions in California, with rains coming later in the season. While this created some stress on the grapes, we believe it forced them to dig deep for water and to best express their Sierra Gold Country terroir, making for exceptional flavor. Harvest came two weeks earlier than usual but right on target at 25.0 Brix and 3.7 pH. After crushing the grapes we removed the stems to minimize tannins, fermented and punched down the wine manually over two weeks, and then gently bladder-pressed with an infusion of American medium toasted oak. Secondary malolactic fermentation was done over six months during the winter and the wine was aged for 2 years prior to bottling.
Our Seta is made by taking the “free run” juice right after fermentation, before pressing the remaining solids, making for a silky and lighter but full-bodied Primitivo wine. Light on tannins, it dances on your tongue with characteristics of plum, dried cherries, black pepper, vanilla and licorice. Due to its light tannins, it pairs well with anything tomato based, such as spaghetti Bolognese, veal parmigiana, or chicken cacciatore. It is also great with earthy vegetables like mushrooms, onion and eggplant, or dry and firm cheeses.