" We don't sell the wine without touching the vine "
Uvaggio Primitivo Lodi 2015
Our Price: $24.00 $18.00
$18.00
| Country: | United States |
| Regions: | California California (Lodi) |
| Winery: | Uvaggio |
| Grape Type: | Primitivo |
| Vintage: | 2015 |
| Bottle Size: | 750 ml |
Product Description
Uvaggio Primitivo Lodi is made from 87% Primitivo, 13% Barbera
As we traverse the highways and byways of the wine world, the number-one question we encounter is “are Primitivo and Zinfandel really the same wine?” Well, yes and no. After years of genetic research, ampelographers discovered both are clones of a Croatian grape called Crljenak Kaštelanski (aka: Tribidrag). This means they’re not exactly the same (but oh so very close). It’s lively and fruity, generally offering a brighter expression than typical Zin (think fresh blueberries, not blackberry preserves). Neither Croatian or Pugliese, ours is a perfect complement with America's farm-to-table cuisine.
Decades ago we helped pioneer an 'old vine' Zin revial in the Napa AVA, plus planted Napa's first Primitivo. We have moved-on to a more cost effective AVA, sourcing from a vineyard planted for the Prisoner program.
Fruity and engaging; having a briary aroma of blackberry, floral notes like violet and a hint of spices like clove; with berry and cherry flavors, it has a bold and firm finish.
Harvest in mid Sept was followed by several days of cold maceration, after which the must was inoculated with a fruit enhancing strain of yeast. Immediately following the primary fermentation and pressing, the wine went into older neutral barrels for a malo-lactic conversion. While only minimally handled, late spring of the following year it was racked and we blended in a small percentage of Barbera, to enhance its expression and add complexity. Aging continued for another three months in neutral oak cooperage.
Bottled in Aug 2016; 14.9% alcohol, pH 3.58 & TA 6.0 g/l
Review:
"A wine for grown-ups, this is big but balanced and dry in style. It matches impressive layers of just-ripe blackberry and black-plum flavors with a sturdy structure of fine-grained tannins that clean the palate easily. It has considerable depth and focus, indicated by how the dark fruits seem to keep increasing in intensity even on the finish. - JIM GORDON"
- Wine Enthusiast (October 2017), 92 pts - Editors' Choice
Winery: Uvaggio
Uvaggio makes wine in California from grape varieties indigenous to Italy and the south of France.
Our theory is that if California has a climate which is great for growing Mediterranean varietals, why not take advantage of it? Since we have been on this path for a couple of decades now, we think we have found the right places, for growing these cultivar, primarily in Lodi So we urge you to discover this for yourself and try our wines.
Our expressions are steeped in California's traditions, with a nod towards Europe’s restraint, so you will our wines to be a contemporary synthesis of these two approaches. We produce white wines that are fresh, aromatic, dry and rarely exceed 12.5% alcohol. None of our barrel-aged reds are rarely exceed 14.5% alcohol. The only sweet wines we offer are purposely crafted to be sweet.
We are passionate about wine and food affinities, the magic that occurs when they resonant.
Date Founded: 1997
Owner: Jim Moore & Mel Knox
Winery Philosophy: Wine should be fun and part of your lifestyle.
Always expand your horizons by trying something different.
Wine is meant to be enjoyed with food and always complement a meal.
One should endeavor to seek value and never fall prey to hype and high prices.
If you like one of our wines, please try another, in a quest for enjoying something new.
Always expand your horizons by trying something different.
Wine is meant to be enjoyed with food and always complement a meal.
One should endeavor to seek value and never fall prey to hype and high prices.
If you like one of our wines, please try another, in a quest for enjoying something new.
In By 1979 Jim had joined the Robert Mondavi Winery in Oakville and spent two decadess at what was then perhaps California’s most renowned, if not iconic, winery. Working for such an innovative and dynamic winery lead by a truly inspirational founder, afforded many benefits. In conjunction with course work in winemaking and wine business at UC Davis, his efforts resulted in several career milestones. Among them, he envisioned and developed La Famiglia di Robert Mondavi in California, while helping to launch Luce and Lucente from Tuscany - a collaborative effort with the Frescobaldi family of Florence.
Some of his other accomplishments included developing two vineyard trial blocks to evaluate the performance of Italian and Rhône varieties. He also helped to develop the company’s Burgundian-inspired, Carneros appellation Chardonnay and Pinot Noir. Jim reintroduced Zinfandel to the portfolio (from Napa Valley’s miniscule old vine sources) and totally revamped the style and packaging for Moscato d’Oro. His efforts earned many accolades, including three Wine Spectator Top 100 Wines of the Year, as well as a coveted “tre bicchiere” from Gambero Rosso, Italy’s pre-eminent wine guide. After being promoted to Assistant Winemaker, he was tasked with helping to elevate the quality of Mondavi’s entire Napa Valley portfolio and planned cellar renovations.
In 1998, Moore left Mondavi to develop l’Uvaggio di Giacomo, which translates as “the Blends of James” (or in other words “Jim’s Wine”) which he had begun with the 1997 vintage. He also served as the consulting winemaker for several new Napa Valley start-up ventures, along with helping revive the fortunes of a small, family winery in St Helena. Seeking a break from Napa Valley, in early 2003 he became Director of Winemaking for Bonny Doon Vineyard/Ca’ del Solo, only leaving to devote himself full time to revitalizing his Uvaggio project.
Today the Uvaggio label is a vinous statement four decades in the making. The diverse portfolio consists of a range of wines, though focuses on Vermentino and Primitivo. Emphasizing attributes like vibrant flavors, moderate pricing, lower levels of alcohol, and balanced expressions, these are wines crafted for food affinity and daily enjoyment, bringing an Italian sensibility to the American table. With a belief that wine’s primary role is to accompany a meal, the success of the Uvaggio rests on three important attributes - their accessibility, harmony and value.
Winery Production: 1,200 / 9L cases
Winemaker: Jim Moore
Jim Moore is a graduate of UCLA and has traveled extensively in northern and central Italy and for several years worked side-by-side with winemakers in Tuscany. Valuable time was also spent during repeat visits to France’s Burgundy and Bordeaux regions. Jim resides in Napa, endeavoring to explore new vinous horizons daily.
Jim Moore’s creation and development of his own wine label - Uvaggio - is a gratifying personal achievement. His approach to winemaking seeks to optimize each vineyard’s potential by using rather basic and straightforward techniques to craft distinctive wines from lesser known grape varieties grown in the New World.
His winemaking style is as much Mediterranean as it is Californian Tasted blind, one might actually imagine they come from regions bounded by the Adriatic or Tyrrhenian Seas, not the Pacific Ocean. These are not typical wines from a typical winemaker. With a career spanning four decades and having vinified grapes from most of California’s diverse regions (and in several parts of Italy) and across a broad range of cultivars (everything from Arneis to Zinfandel), his winemaking experience is prodigious, differentiating the Uvaggio wines from California’s typical, Franco-centric offerings.
Jim’s interest in Italian grape varieties began long before Pinot Grigio became ubiquitous in the market. While working in restaurants during college, followed by managing a fine wine retailer, his exposure to a vast spectrum of the world of wine inspired taking up a career in winemaking.
Mel Knox’s insight, knowledge, curiosity, and connections were ultimately parlayed into a successful business importing and selling wine barrels. Taransaud and François Frères are among the French cooperages he helped establish as the go-to barrel manufacturers for winemakers in the USA. He has subsequently had wine cuvées (and children) named after him, and although presently immersed in a state of semi-retirement, he staves off senescence with his involvement in Uvaggio.
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VINIFICATION: Alcoholic fermentation in stainless steel vats at controlled temperature; aged in American and French oak barrels -50% each- for 18 months.
Enjoy it with red meat and game.
Review:
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- Antionio Galloni's Vinous (February 2019), 91 pts
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- Jeb Dunnuck (March 2019), 90 pts
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Finca Sobreno Crianza Toro is made from 100% Tinta de Toro (Tempranillo)
8 months in American oak barrels + 6 months in bottle
Deep-red cherry color with purple tones at the edges.
Nose: Intense aromas, good combination of black berries with toasted nuances from the oak. Balsamic and spicy underscore.
Taste: Potent bouquet, meaty with very fine and ripe tannins. Long and persistent aftertaste.
Soil types
The soil is formed by sediments of sand, clay and lime-stone, which produces a dark lime-bearing topsoil, with fine and coarse sands.
The vines are minimu 30 years old and planted at a very low density (900 plants/hectare), with reduced production levels in the range of 4,000 kilos/hectare.
Winemaking and aging
Following selection, the grapes were destemmed, crushed and the must underwent cold maceration at 10º C for four days prior to fermentation, which took place at a constant 28º C. The total maceration period lasted approximately 20 days.
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Review:
"Biscuit-like aromas with grilled nuts and chocolate oak-influence, across ripe dark berries. The palate has a very succulent, sweet-fruit core with plenty of ripe mulberries and plums. Supple tannins. Drink or hold."
- James Suckling (July 24th 2019), 92 pts
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The latest step in the project is Vinsacro (formerly Valsacro) Dioro. The earlier Valsacros were made from a field selection of the older vineyards. Now, thanks to the new facility Amador has been able to build an upmarket version of Vinsacro (formerly Valsacro) with a four-stage selection process that includes an initial field selection of the fruit followed by a second table selection as the grapes come into the winery. After fermentation wine from selected tanks is transferred to new French oak barrels for 12-14 months of barrel age. Finally, the best barrels are set aside for Dioro and the remainder used to "upgrade" the normal Vinsacro.
Vinsacro Dioro is a blend of grapes from 100+ year old "vidau" vineyards where many varieties were planted together in the same plot.
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Review:
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- Robert Parker's Wine Advocate (Issue #235, February 2018), 92 pts
"(sourced from a 100+ year old plot of mixed varieties; aged in new and used French oak barrels for 14 months) Deep, bright-rimmed ruby. Ripe black and blue fruits on the expansive, spice- and smoke-accented nose, along with suggestions of vanilla, candied flowers and cola. The oak qualities recede quickly on the palate, which displays sappy, deeply concentrated boysenberry, black raspberry and spicecake flavors that show a suave blend of richness and energy. Supple tannins build steadily on the penetrating finish, which leaves cherry-cola and baking spice notes behind. - Josh Raynolds"
- Antonio Galloni's Vinous (February 2019), 93 pts
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- Jeb Dunnuck (March 2019), 93 pts
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Principal Calicanto Red Blend is made from 69% Cabernet Sauvignon, 11% Syrah, 10% Petit Verdot, 8% Carmenere, 2% Malbec
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The wine displays a fresh and fruity character, spicy notes and soft, silky tannins.
Pairs great with red meat, pastas and fatty fish.
Review:
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- James Suckling (March 2018), 92 pts
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Uvaggio Primitivo Lodi is made from 87% Primitivo, 13% Barbera
As we traverse the highways and byways of the wine world, the number-one question we encounter is “are Primitivo and Zinfandel really the same wine?” Well, yes and no. After years of genetic research, ampelographers discovered both are clones of a Croatian grape called Crljenak Kaštelanski (aka: Tribidrag). This means they’re not exactly the same (but oh so very close). It’s lively and fruity, generally offering a brighter expression than typical Zin (think fresh blueberries, not blackberry preserves). Neither Croatian or Pugliese, ours is a perfect complement with America's farm-to-table cuisine.
Decades ago we helped pioneer an 'old vine' Zin revial in the Napa AVA, plus planted Napa's first Primitivo. We have moved-on to a more cost effective AVA, sourcing from a vineyard planted for the Prisoner program.
Fruity and engaging; having a briary aroma of blackberry, floral notes like violet and a hint of spices like clove; with berry and cherry flavors, it has a bold and firm finish.
Uvaggio Barbera Lodi is made from 100% Barbera - 50 years old
An oft misunderstood and vastly underappreciated grape variety, Barbera posseses charms just awaiting discovery. Consigned to life in Piedmont as the second banana to the more glamorous, special-occasion Nebbiolo that goes into Barolo and Barbaresco, Barbera is what the locals drink daily. Its low tannins and higher acidity amplify its fruit while supporting the grape’s savory nature. While here in California it should be so lucky to have this level of prominence, ours is full, flavorful and firm. It has aromas of vanilla, toasty oak and heady dark fruits, all becoming more evident on the palate with a small burst of flavor. Its inherent complexity allows it to pair with just about anything you’re cooking, Mediterranean or not.
This remnant vineyard is one of four 'test blocks' that was planted for Gallo many decades ago, to evalute Barbera in Lodi for a contribution in elevating the quality and style of their Hearty Burgundy.
Uvaggio Barbera is full, rich and structured with aromas of toasty oak and ripe berries, plus flavors of stone fruit like cherry and plum; it possesses a complex finish.
Our mature vines are grafted to an old clone which has been cultivated in California since around the 1880’s.
We used a yeast strain isolated in Barolo and immediately following the alcoholic fermentation and pressing, we filled the wine to barrels for a malo-lactic conversion in wood. It was minimally handled and racked just once during winter. Total aging in cooperage was eight months and it consisted of 24% new French oak, 30% once used French oak, with the balance in fairly neutral French oak.
Bottled in Jul 2015; 14.2% alcohol, pH 3.39 & TA 7.1 g/l
95% Barbera - Leventini Vineyard
3% Barbera - Firefall Vineyard
2% Charbono - Arrastra Vineyard
95% Lodi AVA
Its inherent complexity allows it to pair with just about anything you’re cooking, Mediterranean or not.
Review:
Superfresh raspberry aromas, rich cherry flavors and a texture that helps all that fruit cling to the palate make this medium-bodied wine compelling. It feels firm and structured due to good acidity, which supports the surprisingly bright and layered fruit flavors very well. Wine Enthusiast 90 Points
Uvaggio Vermentino Lodi is made from 100 percent Vermentino.
Herbaceous aromas and bright citrus flavors give an almost-electric charge to this light-bodied, crisp and appetizing wine. Aromas of snap peas, parsley and fresh-cut grass lead to lemon and grapefruit flavors and a tingly mouthfeel. It's a perfect summer-to-fall drink.
Review:
"Herbaceous aromas and bright citrus flavors give an almost-electric charge to this light-bodied, crisp and appetizing wine. Aromas of snap peas, parsley and fresh-cut grass lead to lemon and grapefruit flavors and a tingly mouthfeel. It's a perfect summer-to-fall drink." — Jim Gordon Wine Enthusiast
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Lodi, American Viticulture Area (AVA) – The Lodi AVA is located in the northern end of the San Joaquin Valley, Central Valley California, east of the San Francisco Bay. Lodi has warm days and cool nights, similar to the Mediterranean climate. The lower temperatures that occur in Lodi result in fruit with good acidity. A wide range of soils are found in the Lodi AVA, but they generally are deep, loamy, sandy, rocky soils similar to that found in southern Rhone valley.
The Lodi appellation totals almost one half million acres, and the approximately eight hundred growers farm roughly 90,000 acres. Lodi produces more Cabernet Sauvignon, Chardonnay, Merlot, Sauvignon Blanc, and Zinfandel than any other wine region in California, but it is probably best known for its old vine Zinfandel. The vines are often head trained giving them a classic old world appearance.
Zinfandel – The Zinfandel grape is a hearty variety that produces grapes with high sugar levels, often resulting in wines with a high alcohol content. Thought to be a relative of Primitivo that is found in southeast of Italy (the boot heel), Zinfandel can be made into a wide range of wine styles, including White Zinfandel, light or full bodied red wines, and even late harvest desert style wine. However Zinfandel, especially Old Vine Zinfandel from Lodi, is usually made into a full bodied, spicy red wine with characteristics of red fruit, raspberry, and cherry.
Produced in the heart of Lodi AVA.
Rubus Zinfandel Lodi is made from 98% Zinfandel + 2% Cabernet Sauvignon
Bottled after aging in French and American oak for 9 months.
Rubus Zinfandel Lodi presents with ruby red in color, with red fruit, raspberry, and spice on the nose. This wine is medium in body, with notes of ripe cherry, cedar box, cinnamon, anise, black pepper, and hint of smoke on the palate. It has a long, silky finish.
Selected by Fran Kysela MS.
"La Brulade" is the name of a select slope located at an altitude of 400 meters overlooking the Mediterranean sea between La Baie d'Amour (the town of La Ciotat) in the South and La Sainte Baume in the North. This is one of the highest parcels in the Bandol appellation.
The wine is only produced in exceptional vintages. This carefully selected blend is made of 95% Mourvedre and 5% Grenache, aged in large French oak barrels for 24 months.
The wine shows a deep purple color. It is fresh and fruity on the nose with intense garrigue aromas. Structured, elegant and well-balanced on the palate with strong tannins. Licorice, ripe black fruits, garrigue flavors and some peppery freshness on the finish.
The 35-year old grapes are grown on clay and limestone soils and are farmed organically. Yield is very low - 15hl/ha. The grapes are harvested manually.
Winemaking: Double selection, destemming, crushing before skin contact fermentation. No filtration. Aging for 24 months in French oak casks (600L).
Grilled meat (lamb, beef, boar), Mediterranean cuisine, spicy dishes.
Review:
"The inky-colored 2015 Bandol Rouge la Brulade is 95% Mourvèdre, aged two years in demi-muids. Rich, plummy and intense, it showcases the power and majesty of Mourvèdre but somehow tames the tannins to manageable proportions. It's full-bodied and dense, boasting hints of lavender, thyme and sage to go along with the dark fruit flavors. It should drink well soon and remain strong through at least 2030. - Joe Czerwinski"
- Robert Parker's Wine Advocate (Interim end of September, September 2018), 93 pts
The flagship 2015 Bandol Brulade is a powerful, serious Bandol that knocks it out of the park with its monster nose of dark fruits, cured meats, sandalwood, olive tapenade, and leathery characteristics. Medium to full-bodied, concentrated, and pure, with plenty of sexy fruit, it’s a terrific, serious Bandol that needs another 2-3 years of bottle age and will keep for 15-20."
- Jeb Dunnuck (March 27th 2019), 94 pts
Blending Detail:
- 49 % Grenache
- 20% Syrah
- 16% Cinsault
- 9% Mourvêdre
- 6% Counoise
Grenache speaks loudly in the Bésoleil with notes of pomegranate, red raspberry, and strawberry leaf. The Counoise and Cinsualt bring bing cherry fruit and blueberry notes to the table, complicated by pepper and garrique. Mourvedre donates a wild meatiness to the blend, and a purple hue. Syrah rounds things out, adding texture, and flesh to the palate.
Review:
The first vintage where they’ve pushed the bottling back to give the cuvee 16-18 months in barrel, the 2015 Besoleil is a dead ringer for a high-quality Chateauneuf du Pape and offers perfumed notes of herbes de Provence, kirsch, licorice and sweet spice. It’s medium to full-bodied, textured and fruit-forward, with a hedonistic yet elegant profile that’s going to evolve gracefully.
Robert Parker 91-93 Points
- back
Dark and chocolate, spiced with pretty notes of allspice and clove, this wine is round and rich, bursting with ripe berries, combined with an earthy complexity and a velvety finish.
Made from 42% Cabernet Sauvignon, 29% Merlot, 29% Cabernet Franc
The wine spent 22 months on 75% new French oak with the remaining 25% second vintage French oak. Select barrels from the best forests of Taransaud, Boutes, Quintessance, and Vicard cooperages.
Review:
A blend of Cabernet Sauvignon (60%), Cabernet Franc (30%) and Merlot, this wine seems a little green out of the gate, with aromas of herbs, cocoa, vanilla, black licorice, woodspice and black fruit. The fruit flavors display the warmth of this region, with the tannins providing some heft, stretching out over time. - Wine Enthusiast 91 Points
Tamarack Cellars’ 2011 Ciel du Cheval Vineyard Reserve is an outstanding blend of 42% Cabernet Sauvignon, 29% Merlot and 29% Cabernet Franc that spent 22 months (each variety is kept separate until 12 months after the harvest) in 50% new and 50% once-used French oak. Classically styled, with lots of smoke tobacco, licorice and blackcurrant aromas and flavors, it has everything in the right place, in the right proportions, and is incredibly enjoyable to drink. Enjoy this medium to full-bodied, moderately tannic, balanced beauty over the coming decade, although it will probably last longer. - Robert Parker Wine Advocate 91 Points
Indwe Pinotage Coastal Region is made from 100 percent Pinotage.
Pinotage is a true South African grape variety, Our signature grape smilar to the Blue Crane being our national bird. Indwe Pinotage grapes are meticulously sourced from our grape producers along the Coastal region of the Western Cape ensuring complexity, depth and purity of fruit. The wine is layered with sweet cherry notes, and subtle hints of mocha and vanilla flavors.
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