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Uvaggio Primitivo Lodi 2015

ID No: 445914
Our Price: $24.00 $18.00
 $18.00 
 Wine Enthusiast: 92
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.


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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Organic/Free Shipping


Keermont Topside Syrah 2015

This is an intense wine with a bright scarlet colour. Pure grapey aromas are complimented by red spices, herbs and lavender. The palate has a gentle entry with subtle spicy fruit flavours filling the mid palate. The tight structure gives the wine a succulent dry finish with lingering flavours of red fruit, anise, liquorice and a mineral saltiness.

All grapes used in producing our wines are grown on Keermont Vineyards. Small parcels of grapes are selected according to optimal ripeness and harvested by hand. The grapes are vinified gently and naturally following traditional techniques.

 


Review:

"The 2015 Topside Syrah comes from dry-farmed vines on decomposed granite and sandstone soils at 350-400 meters above sea level. It spent 20 months maturing in seasoned 500-liter French oak barrels before being bottled by hand without filtration. It has a perfumed, Côte-Rôtie-like bouquet of detailed blackberry, briar and light iris aromas, and just a little chalkiness in the background. The palate is medium-bodied with finely chiseled tannin, a fine line of acidity and a linear, structured, gently grippy finish with hints of Provençal herbs on the sustained aftertaste. An outstanding Syrah from Keermont. - Neal Martin"

- Vinous (August 29th 2018), 94 pts

 94 Points