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Hendry Ranch Primitivo 2020

This wine will show you the importance of regional variations in grape varietals! A fun experiment!
Primitivo (Zinfandel, Crljenak Kastelanski)
  • $83.00

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Red Fruit, Black Fruit, Herbaceous, and Herbal, Sweet Spice, Leather / Earthy, and Toasted

BODY: Medium +
Medium +
Medium +
High (More than 14%)

Origin: California (Napa, Sonoma, Russian River Valley & More), United States of America

Grape Varietals:
Primitivo (Zinfandel, Crljenak Kastelanski)

Crushed and Malolactic Fermentation

Maturation: 13-18 Months Oak Barrels


Steak, Beef Tacos

Korean BBQ, Nasi Padang


Hendry Ranch Primitivo 2020

Primitivo's roots go back hundreds of years to Croatia, where it originated along with its more familiar genetic twin: Zinfandel. Zinfandel and Primitivo share common parentage. Essentially synonymous, Primitivo is now associated with Puglia, Italy, where it is commonly grown, and Zinfandel with California.

Grape Varietals & Region: 100% Primitivo. Hendry Blocks 10 and 24 are located on bench lands west of the town of Napa. Both blocks are approximately 200 feet above sea level, with thin, stony soils of alluvial and metavolcanic material. The maritime climate is moderated at Hendry by morning fog and strong afternoon breezes from San Pablo Bay.

Taste Profile: Deep ruby color. Ripe, jammy, berry fruit dominates the nose, with herbal, toffee and green tea notes. Smooth, heavy entry and medium-full palate weight. Bright blackberry and raspberry flavors. Moderate acid. Longtime fans of our Primitivo may notice that the 2020 vintage is initially more structured than the 2019, with fine-grained tannins that may soften with time and/or air. The additional tannin opens up a world of pairing possibilities for this popular wine. Full-flavored, fruit-driven at its heart

Winemaking Process: Alcoholic fermentation for the Primitivo was completed in approximately ten days in closed, stainless steel fermentation tanks. After completing alcoholic fermentation, the wine was pressed and put into barrels for malolactic fermentation. Aging was fifteen months in French oak barrels, approximately one-third of which were new.