Our 2015 Reserve "mbf" Primitivo comes from an exceptional vineyard called Speedy Creek in Knight's Valley, Sonoma County. This hillside vineyard produces grapes with a wonderful intensity of character - think black currants, blackberries and dark cherries. Aging in French oak barrels contributes wonderful notes of vanilla and spice. What a dynamic cascade of flavors!
The Vineyard. The foundation of our limited production mbf (man's best friend) wines is always a strong and personal relationship. Brenda first hiked the Speedy Creek Vineyard in Knights Valley with owner Dave Burton in 2008. Speedy Creek refers to the 'speed' of their seasonal winter creek as it cascades down alongside their hillside vineyard. Dave's Primitivo grapes have an intensity of character reflective of this true hillside terroir.
Brenda's Winemaking. 2015 is our seventh vintage of our Speedy Creek Vineyard Primitivo and my winemaking approach remained consistent - gentle handling and french oak aging. Fermentation took place in an open top tank, with 3 times per day punch-downs. The wine was barreled down and malolactic fermentation took place in barrel. The wine was aged in 100% French oak barrels for 18 months.
Our 2015 "mbf" Primitivo is a wonderful expression of this varietal. It’s deep garnet in color and on the nose you’ll easily detect blackberries and pepper. The flavor profile is one of blackberries, black currants, and cherries. There’s no question this is a big wine, but everything is in balance. The ample tannins lead up to a very satisfying finish.
Handle with care. My winemaking approach remains consistent - gentle handling and oak aging. Fermentation took place in an open top tank, with 3 times per day punch-downs. The wine was barreled down dirty and malolactic fermentation took place in barrel. The wine was aged in 100% French Oak barrels for 18 months, with approximately 50% new Francois Frères barrels. - Winemaker Brenda Lynch
Food Pairing Notes
Although Primitivo is Italian in heritage, we've grown to love our Primitivo paired with lamb. Grilled lamb chops during the summer with a simple herb rub of salt, pepper and rosemary. Roasted leg of lamb in winter stuff with spinach, pine nuts and garlic cloves. And always accompanied with roasted potatoes.