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Prima Materia Sangiovese 2014

Winemaker's Notes:

I am a stubborn traditionalist when it comes to Sangiovese, and I planted multiple clones in different vineyard orientations to meet our goals. The goal is some grip in a medium-weight palate, dusty strawberry, black with red cherry, and a touch of orange peel, black pepper, and clove anchoring the texture. A touch of earthy forest floor and dried leaves frame the red fruit. We respect Sangiovese’s high-strung, nervous tannin here by using only completely neutral oak which does not confect the already warm-climate rounded fruit character. 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. The vintage yielded a softer and more fleshy Sangiovese than usual. My takeaway from this year: pick clones separately for acid, then fruit, then tannin, longer fermentation with Brunello clones, and use more stems. But, for a first estate bottling, not too bad on the learning curve.

Vintages

  • 2014

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Winery: Prima Materia  
Color: Red
Varietal: Sangiovese
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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

I am a stubborn traditionalist when it comes to Sangiovese, and I planted multiple clones in different vineyard orientations to meet our goals. The goal is some grip in a medium-weight palate, dusty strawberry, black with red cherry, and a touch of orange peel, black pepper, and clove anchoring the texture. A touch of earthy forest floor and dried leaves frame the red fruit. We respect Sangiovese’s high-strung, nervous tannin here by using only completely neutral oak which does not confect the already warm-climate rounded fruit character. 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. The vintage yielded a softer and more fleshy Sangiovese than usual. My takeaway from this year: pick clones separately for acid, then fruit, then tannin, longer fermentation with Brunello clones, and use more stems. But, for a first estate bottling, not too bad on the learning curve.

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Dietary Information: Certified Sustainable

200 produced.

Notes: Neutral

Wine Specs:

Alcohol: 13.9% pH: 3.6

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