Primitivism/Zinfandel

And there was me thinking this was going to be about art...

Don't you just love autocorrect sometimes! 

Hungryhalibut posted:

And there was me thinking this was going to be about art...

'biodynamic Italian primitivo' indeed. Does she have a sister I could meet?

Bruce

I'd say most of the Zinfandels should be a close match. If I remember correctly the Zinfandel grapes directly descent from the Primitivo ones.

Ravenswood Lodi is a moderately priced Zin from Sonoma County and is available in supermarkets/Majestic. Enjoy!

Phil

Zinfandel is indeed genetically identical to Primitive (and Croatia's Tribidrag, among other synonyms, in fact it was probably more likely taken to Californian from Croatia than from Italy).

But there are differences: if you took two identical twins and brought one up in San Diego and the other in Shanghai, you'd end up with two very different individual adults eventually.

Primitivo is so called because it is the first (primo) to be harvested in Puglia, while Zinfandel ripens about a month later than almost everything else in California (which is why the growers can often make more money picking it early for the production of confected off-dry rosé [blush/'white', usually ghastly] than they can if they leave it to ripen fully for red wine). 

Ridge is the best (Zinfandel) producer in California, but at a (hefty) price, and more blockbuster California-y in style. These two are in the more Italianate mode, and both (I think) biodynamic:

Broc Cellars, ‘Vine Starr’ and Bedrock Wine Co, ‘Old Vines’ 

Thanks Phil and Rod. I will investigate. 

Presently enjoying Cantele primitivo 2013 purchased about a year ago from my local wine merchant.

The 2013 is out of stock now and 2014/2015 are up to £12.95 a bottle here in the UK.

However even more enjoyable is another Cantele - Negroamaro, Salento IGT 2014

Finding this even more agreeable to my palate albeit at a lesser price of £10 a bottle. I'm not sure if the Negroamaro grape is connected to primitivo (?), and both from Italy so maybe going off piste here. But either are fabulous and affordable. Definitely require decanting and leaving at comfortable room temperature for an hour or two : )

Debs

I prefer Negroamaro to Primitivo too (I got spell corrected onthe latter earlier), and Sicily's Nero d'Avola - while a bit fresher - is the third of the great trilogy of Southern Italian indigenous varieties.

Aglianico, from Taurasi and Vulture, is another blockbuster grape which prefers, and weaves magic, on volcanic soils. 

I reckon someone who really enjoys a Puglian Primitivo might find more enjoyment (and probably better value) from experimenting with other similar Italian wines than switching to a USA alternative. But you never know!

I thought I would check out the US briefly rather than switching. I was interested to see how different climate and soil impacted on the taste.

Haven't tried the Negroamaro, so that is something I can investigate too.