2011 Primitivo Columbia Valley by Angel Vine (Carlton, Oregon).
The fruit for this wine came from the Coyote Canyon Vineyard and Stonetree Vineyard. After arriving separately at the winery, the fruit was hand-sorted, destemmed and placed into 1/2 ton open-top fermenters. The grapes were allowed to soak and then ambient yeast was introduced to begin fermentation. There was also inoculations of yeast to introduce diversity to the vats. The cap was punched down by hand at least once daily until the fermentation proceeded to dryness.
The wine was aged in a combination of French and Hungarian oak barrels. Of the 19 barrels selected for the blend, 1 was new and Hungarian, 4 were in their 2nd or 3rd use, and 14 were on their 4th (or more) use. The wine comes in at a deceptively hefty 15.5% ABV.
Here it is in the glass:
A different look:
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