BUY PRIMAL ROOTS RED BLEND ONLINE | The Cellars Wine & Spirits
![Primal Roots Red Blend](https://images.liquorapps.com/jp/bg/60537-Primal-Roots-Red-Blend3008.jpg)
*The Product images shown are for illustration purposes only and may differ from the actual product.
PRIMAL ROOTS RED BLEND
![Primal Roots Red Blend](https://images.liquorapps.com/jp/bg/60537-Primal-Roots-Red-Blend3008.jpg)
Red Blend
750 ML (Standard)
California,
United States
Pairs well with Lamb , Beef , Deer
$9.99
the blend:The true essence of Primal Roots begins with the raw qualities of Merlot, Syrah, and Zinfandel thatare artfully blended to create a smooth, full-bodied, sensual wine.The Merlot provides aromas of raspberry, red currants, and mocha along with fine-grained tanninsthat create a soft, luxurious texture. Merlot is the varietal that keeps this wine grounded.Syrah lends a deep purple color, silky texture, and balanced structure to the wine. Aromas ofviolets, black currants and a gentle earthiness are accentuated by flavors of dried cherry, darkchocolate, and vanilla spice.Zinfandel is concentrated and rich, yet soft on the palate and loaded with black cherry, clove, andwild blackberry. Known for its spicy characters, the Zinfandel rounds out the wine by adding atouch of warm spice.2010 Vintage:In 2010, 90% of the fruit came from the North Valley, which had an incredibly mild growingseason, giving the fruit ample time to develop deep, concentrated color, flavor, and aroma.No one expected this to be one of the greatest vintages in recent memory, but as the fruit came off ofthe vine, it became evident that this was a very special year in terms of quality.Winemaking:The fruit is harvested at optimal ripeness when the color, flavors, acids, and tannins are all in balance.The fruit is crushed, destemmed, and cold-soaked for three days to allow juice/skin contact beforefermentation. This process yields a deep color, rich texture, and more concentrated fruit flavors in thefinal wine. As fermentation begins, the temperature is kept at 8590°F and is pressed when the tanninsare soft, supple, and well-integrated. After pressing, the wines are racked several times and go throughcomplete malolactic fermentation.Oak aging helps build the structure while introducing the underlying vanilla, cream, and mochacharacteristics. The final step is blending each of these uniquely different wines in such a way thatcaptures their wild, sweet, and intense flavors with a balanced and rich texture that makes you want toexplore its many layers.Tasting Notes:The 2010 Red Blend has aromas of mocha, vanilla, and spice that give way to a silky texture along withrich flavors of raspberries and chocolate that are truly uninhibited.
the blend:The true essence of Primal Roots begins with the raw qualities of Merlot, Syrah, and Zinfandel thatare artfully blended to create a smooth, full-bodied, sensual wine.The Merlot provides aromas of raspberry, red currants, and mocha along with fine-grained tanninsthat create a soft, luxurious texture. Merlot is the varietal that keeps this wine grounded.Syrah lends a deep purple color, silky texture, and balanced structure to the wine. Aromas ofviolets, black currants and a gentle earthiness are accentuated by flavors of dried cherry, darkchocolate, and vanilla spice.Zinfandel is concentrated and rich, yet soft on the palate and loaded with black cherry, clove, andwild blackberry. Known for its spicy characters, the Zinfandel rounds out the wine by adding atouch of warm spice.2010 Vintage:In 2010, 90% of the fruit came from the North Valley, which had an incredibly mild growingseason, giving the fruit ample time to develop deep, concentrated color, flavor, and aroma.No one expected this to be one of the greatest vintages in recent memory, but as the fruit came off ofthe vine, it became evident that this was a very special year in terms of quality.Winemaking:The fruit is harvested at optimal ripeness when the color, flavors, acids, and tannins are all in balance.The fruit is crushed, destemmed, and cold-soaked for three days to allow juice/skin contact beforefermentation. This process yields a deep color, rich texture, and more concentrated fruit flavors in thefinal wine. As fermentation begins, the temperature is kept at 8590°F and is pressed when the tanninsare soft, supple, and well-integrated. After pressing, the wines are racked several times and go throughcomplete malolactic fermentation.Oak aging helps build the structure while introducing the underlying vanilla, cream, and mochacharacteristics. The final step is blending each of these uniquely different wines in such a way thatcaptures their wild, sweet, and intense flavors with a balanced and rich texture that makes you want toexplore its many layers.Tasting Notes:The 2010 Red Blend has aromas of mocha, vanilla, and spice that give way to a silky texture along withrich flavors of raspberries and chocolate that are truly uninhibited.
Ratings & Reviews
Write A Review
Edit Review