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Prima Materia USD 30.00 750ml

Prima Materia Nebbiolo 2014

Winemaker's Notes:

Few struggles are greater than that of Nebbiolo in California. Getting the tannin right with integrated acidity and beautiful fruit that will develop in profound ways is tricky. This is my 5th vintage but the first with vines I planted, thinned, cropped and fussed over. Darker boysenberry fruits are quite primary up front and a little richer than common in California Nebbiolo, but the tannin is just right with only moderate acidity to balance the mouthfeel. No oak here, just a clear, clean attempt to see what Nebbiolo can be on its own terms on Kelsey Bench. 2014 Vintage One of the earliest vintages in recent memory, 2014 started early, was quite warm in the middle with many days over 100F on Kelsey Bench, and wrapped up two weeks early. Ripeness was not a challenge, nor was concentration with another drought year keeping berries small and yields down. Overripeness was a concern. My takeaway from this year: canopy management is everything with Nebbiolo, then carefully watching acid/tannin/fruit ripeness at harvest. Darker fruit emerged here at the first harvest that has not reappeared in subsequent vintages. Curious. Texturally I am pleased, though the primary fruit after storage in stainless is hard to see through, maybe youthfulness is a virtue here.

Vintages

  • 2014

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Winery: Prima Materia  
Color: Red
Varietal: Nebbiolo
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Prima Materia:
Prima Materia Winery and Pop-up Kitchen crafts both wine and food with an Old World voice that celebrates the exceptional and the obscure.   Our wines include rarities such as Aglianico, Sagrantino, Cabernet Franc and Refosco among many others, while our pop-up wine dinners explore related moments and movements in regional wine and fo... Read more
Prima Materia Winery and Pop-up Kitchen crafts both wine and food with an Old World voice that celebrates the exceptional and the obscure.   Our wines include rarities such as Aglianico, Sagrantino, Cabernet Franc and Refosco among many others, while our pop-up wine dinners explore related moments and movements in regional wine and food culture. ​ Please consider signing up for our pop-up wine dinners or wine release notifications.   Read less

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Few struggles are greater than that of Nebbiolo in California. Getting the tannin right with integrated acidity and beautiful fruit that will develop in profound ways is tricky. This is my 5th vintage but the first with vines I planted, thinned, cropped and fussed over. Darker boysenberry fruits are quite primary up front and a little richer than common in California Nebbiolo, but the tannin is just right with only moderate acidity to balance the mouthfeel. No oak here, just a clear, clean attempt to see what Nebbiolo can be on its own terms on Kelsey Bench. 2014 Vintage One of the earliest vintages in recent memory, 2014 started early, was quite warm in the middle with many days over 100F on Kelsey Bench, and wrapped up two weeks early. Ripeness was not a challenge, nor was concentration with another drought year keeping berries small and yields down. Overripeness was a concern. My takeaway from this year: canopy management is everything with Nebbiolo, then carefully watching acid/tannin/fruit ripeness at harvest. Darker fruit emerged here at the first harvest that has not reappeared in subsequent vintages. Curious. Texturally I am pleased, though the primary fruit after storage in stainless is hard to see through, maybe youthfulness is a virtue here.

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Dietary Information: Certified Sustainable

50 cases produced.

Notes: Neutral

Wine Specs:

Alcohol: 14.2%

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