Wine Article
2008 Haywood Estate Primitivo Los Chamizal Vineyard
Last edited on 8/27/2012 by Cesare
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Acid/pH: 0.70/3.87
Residual Sugar: 0.12
Alcohol: 14.4%
Grape Variety: 100% Primitivo
Case Production: 312 (12-packs)
Appellation: Sonoma Valley
This classic Primitivo is made from fruit grown on the East facing terraces of Los Chamizal Vineyard, located high above the Sonoma Plaza in the Mayacamas Mountains. Production from these vineyards is very limited.
Vintage 2008 saw average rainfall. Bud break occurred early, in March. While there was some frost damage in the lower elevations of the vineyard, it did not affect yields as a medium to large crop was seen. Healthy canopies sheltered the crop during summer heat spikes, and the fruit was harvested at ideal ripeness over a two-month harvest period. Although harvest was difficult, it produced wines with very intense flavors due to the careful selection of fruit.
Grapes were harvested at 27.7 degrees brix, and carefully sorted. The wine was fermented in stainless steel with about 50% whole berries at a must temperature of 82-86°F. The wine was aged in a mixture of 20% new American oak, 40% 2- and 3-year-old French oak, and 40% neutral American oak for a period of 19 months, and racked three times prior to bottling.
Residual Sugar: 0.12
Alcohol: 14.4%
Grape Variety: 100% Primitivo
Case Production: 312 (12-packs)
Appellation: Sonoma Valley
This classic Primitivo is made from fruit grown on the East facing terraces of Los Chamizal Vineyard, located high above the Sonoma Plaza in the Mayacamas Mountains. Production from these vineyards is very limited.
Vintage 2008 saw average rainfall. Bud break occurred early, in March. While there was some frost damage in the lower elevations of the vineyard, it did not affect yields as a medium to large crop was seen. Healthy canopies sheltered the crop during summer heat spikes, and the fruit was harvested at ideal ripeness over a two-month harvest period. Although harvest was difficult, it produced wines with very intense flavors due to the careful selection of fruit.
Grapes were harvested at 27.7 degrees brix, and carefully sorted. The wine was fermented in stainless steel with about 50% whole berries at a must temperature of 82-86°F. The wine was aged in a mixture of 20% new American oak, 40% 2- and 3-year-old French oak, and 40% neutral American oak for a period of 19 months, and racked three times prior to bottling.