J. Jagger Primitivo Port

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J. Jagger Primitivo Port
J. Jagger Primitivo Port

This fruit driven Primitivo Port displays aromas of ripe fig and caramel with chocolate undertones. A non-vintage blend, contacting 5 years of Primitivo Port.  This Port Style wine has everything you look for in dessert wine. It’s packed with aromas of ripe fig, rich chocolate, raspberry truffle, and toasted jam. This wine’s bouquet displays caramel apple and nuts, with a tender sweet and balanced finish. The wine can be enjoyed now, but will further evolve over the next 8 to 15 years. Sold in a 500ml bottle.

Production notes

These Primitivo grapes matured with ease, gaining increased ripeness in the berries. A total of one and a half tons of Primitivo grapes were delivered to the winery. The grapes were de-stemmed and crushed that very same day. The crushed grapes must cold soak for five days before the native yeast began to ferment the grapes. The initial sugar reading (Brix) was 30 and the goal was to press of the wine at 18 Brix. It took three days from the beginning of fermentation to reach 18 Brix. The wine was then pressed off into a stainless tank to be settled over time.  Wine Spirits High Proof Alcohol was added to the juice. At that point, the active yeast died and the sugar in the wine was diluted to 9.28 RS.  Our Port wine was racked off into neutral American Oak barrels, which increases the overall fruit forwardness.  These barrels are blended with the previous vintages creating our non-vintage.

Download Wine Notes
VintageNV
VarietalPrimitivo
AppellationPaso Robles
VineyardFrankel Family Estate
Acid0.67 g/100 ml
PH3.65
Residual Sugar9.28 g/100 ml
Alcohol20.04%
Wine StylePort
Volume500 ml

This Port style wine was made with Primitivo wine grapes from the eight-acre ridgeline block at Sculpterra. The grapes were left on the vine post-harvest to increase the amount of sweetness in the berries. The fruit was hand sorted in the vineyard and in the winery to increase the overall quality of these extremely over ripe grapes. The vineyard is the steepest block on the Sculpterra estate, lending itself to windy conditions and rocky terrain. The vines are complemented by long hours of increased sunlight in the late afternoon. These Primitivo vines were initially grafted onto Cabernet Sauvignon rootstock in 2006.  The grapes matured with ease and gaining increased ripeness in the berries was achieved with ease. The vines were hand pruned, limited to two buds per spur, and irrigation was implemented on a limited basis in order to increase levels of stress towards the end of the growing season. Only one and a half tons of Primitivo fruit were saved for the creation of a Port style wine.

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