The Estate Zinfandel is fruit from a Bliss block planted in an old-world style. The result is a wine that has both depth and luscious fruit flavors. Aromas of hazelnut, blackberry and cinnamon candy. White pepper and notes of nutmeg in the mid palate and a long dark cherry finish.
Specs
Vintage: 2017
Grapes: Three lots from Bliss Block #24
Harvest: Hand-picked on October 09th.
Harvest Brix 26.1
Production: Morning loads only, de-stemmed remaining as 75% whole berries. Cold soaked all lots for 72 hours. 14 to 20 days on the skins. Pumped over caps 4-2 times a day. 18 months in 75% American/25% French barrel mix. 35% new oak.
Sitting on top of our picturesque, hillside Contento vineyard, this single-vineyard Primitivo is a beautiful expression of an old world varietal flourishing in the new world. The Primitivo leads off with tobacco and currants. This wine is nicely balanced with hints of cloves and red berries.
Brutocao Family Vineyards is a tale of two families who combined their passion and expertise to establish one of Mendocino County’s most notable wineries. In 1910, the Brutocao family brought with them a love for wine when they emigrated from Treviso, Italy (a small town near Venice). Len Brutocao met Martha Bliss while attending the University of California, Berkeley. Martha’s father, Irv, had been farming in Mendocino since 1943. After Len and Martha married, the families joined forces and continued to sell their grapes to well-known Sonoma and Napa wineries for many years before starting to make their own wine in 1980. They selected the Lion of St. Mark as their symbol of family tradition and quality. The heart of that quality is in their land: over 400 acres of vineyards in Hopland and 12.5 acres of Pinot Noir in Anderson Valley.
Available States
AZ, CA, CO, CT, DC, FL, GA, IL, IN, IA, KS, ME, MD, MA, MI, MN, MO, MT, NV, NH, NJ, NY, NC, ND, OH, OK, OR, PA, TN, TX, VA, WA, WI
How much more are you saving by buying a full case?
(Note: Tax & Shipping not included in savings calculations)
2017 Brutocao Zinfandel and Primitivo - $45 = 23.07%
I picked up a bottle of the 2017 Brutocao Zinfandel Bliss Vineyard at the UPS depot on Friday morning, and when I found it was a Zinfandel, I immediately began looking forward to dinner Saturday night. Grilled honey-lime marinated pork tenderloin with wasabi mashed potatoes and garlic green beans is one of our favorite menus for grilling season (which even in Buffalo, NY is 12 months a year), and we always have a bottle of Zinfandel with it, so this seemed like the perfect opportunity.
First pour after pulling the cork showed a lot less color than we’re used to seeing in a Zin, especially a young one like this, and the nose didn’t offer much at all. I swirled it in the glass and took a sip. The immediate sensation was really firm tannins, and a bit of dark fruit on the palate, not a pronounced flavor, but a hint of dark fruits like black raspberries and blackberries. Typical Zinfandel flavor components, but really laid back. None of the plums I usually find in a Zin.
Undaunted, we continued drinking it with our meal, hoping it would perk up over time, and maybe the food pairing would enhance it. Sadly, it didn’t turn out that way. For the first time in our Lab rat experience, we decided to pour it into a smaller bottle and put it away to try the next day. More to come on that.
24 hours later, we brought it back up to proper drinking temperature and gave it a taste. Alas, the additional time didn’t seem to help. Neither did the dark chocolate we tried pairing it with. This was not a flawed bottle, it just didn’t live up to our hopes/expectations. We drink a lot of Zinfandel; it’s one of our favorites, but I don’t think bias colored our view.
@ddeuddeg
Gotta call 'em as you see, err, taste 'em but I wonder if it would have evolved more overnight if left in the original bottle instead of downsizing. Anyway, great to read you again, hope all is well!
Thursday afternoon I received an email from Alice letting me know a bottle was on its way! The opportunity to be a lab rat is of course very exciting and something I always look forward to.
After giving the bottle of Primitivo 24 hours to rest, I opened it Saturday evening and poured the first glass. The wine is a dark ruby color, clear, and free of sediment. It has a pleasant aroma of dark fruits. I was able to pick out plum, fig, and black cherry.
The taste matches the aromas precisely. No unexpected surprises. The wine is full bodied and has slow forming legs. It is very fruit forward and I think most people would perceive this wine as having some sweetness to it, but mid-palate there’s some tartness that kicks in and balances out the initial sweetness. At 14.5% abv, the alcohol is well hidden and the wine is “cool” in the sense that there isn’t any heat or warming sensation from the alcohol. The finish is smooth and lingers around pleasantly. I recorked the bottle and left it on the counter overnight.
Sunday evening I shared the remainder with a friend and not much had changed. The aromas and taste profile were pretty much identical. When I asked my friend what his impression was, he said the wine had a nice sweet and sour theme. It’s sweet and fruit forward upfront, but then it balances out thanks to some tart acidity.
I should note that my friend does NOT have a high tolerance for wines that are sweet and he said this is a wine he enjoyed and would gladly drink again.
I told him the wine sells for close to $30 and he said that seems appropriate. Before this offer went live, I guessed that Casemates would be selling it in the $10-$15 range and we both agreed that’s a bargain.
Overall this was pleasant and enjoyable. A great everyday wine you can drink on its own, or pair with food. I had it with pizza tonight and that brought out some brighter cherry notes. I think it would also pair well with BBQ.
As always, a huge thanks to Alice, WD, and the entire Casemates crew. The opportunity to be a lab rat is an honor and a privilege that I sincerely appreciate. If anyone has any questions, feel free to ask and I’ll try my best to answer them.
I got to try the 2017 estate primitivo this weekend over a couple of nights. Bottle was received Friday midday
Opened Friday night with pizza, I was the only taster the rest of the family was working on beer and whiskey. Alcohol is at 14.5% and it’s in a nice thick bottle.
It poured a clear medium garnet, the nose was pretty closed down so I’d categorize it as low, what I did pick up was a bit of dusty cherry and maybe plum, a hint of green vegetal note. I felt the oak was overpowering the fruit here and not letting it shine through. The alcohol was noticeable but not over powering the other elements. It’s hard to tell where this wine is developmentally.
On to the flavor profile. It’s medium/full bodied, very dry, low but still present drying tannins. The acidity is good and ready for food. The general flavor profile is similar to the nose, maybe more of a sour cherry, the oak is definitely there and overpowering. I preferred the taste of this wine over the smell of it. Which is rare for me.
I tasted this over several hours on Friday evening. Stored 1/2 the bottle in a 375 over night and worked on it Saturday night. I found it to be a bit more enjoyable on day 2 but still not my cup of tea.
To add to ddeuddeg’s Lab Rat report, I was really looking forward to a Zin from Mendocino when I found out that’s what was sent. We visited that area of California with our cousins, but since they are not wine drinkers, we didn’t do any tastings.
I uncorked this bottle and poured the first taste into my glass. Upon first sniff I felt that it was very fruit forward and upon first taste, I got a lot of tight tannins, but not a lot of fruit. I couldn’t find the fullness of black fruits that we are so used to getting in a Zin. I let the glass sit for a bit while I finished with dinner prep—maybe about 15 minutes. Not much of a change.
I thought that perhaps this wine needed more air and so, I ran some through the Vinturi. Upon first taste I got an explosion of jam but the tannins still had not softened. The flavors never did become well-pronounced, neither in the Vinturied glass nor in the original glass.
Brutocao Family Vineyards 2017 Zinfandel from the Bliss Vineyard
I was very pleased to get an email from Alice letting me know that a Lab Rat bottle was on the way and sure enough, the brown truck dropped off the tell tale single sized box the following afternoon! Inside I found a very classically labeled Brutocao Family Vineyards 2017 Zinfandel from the Bliss Vineyard in Mendocino. Both of us enjoy a good Zinfandel and, in fact, we have already enjoyed a bottle or two of the recent Piedra Creek Winery Zin offering that just arrived at the beginning of the week. I see an opportunity for a bit of a Mendocino – Paso Robles Zinfandel comparison!
The cork was pulled about ½ hour before we began tasting.
Color – a lovely translucent garnet with glimmers of ruby. The color is deep, but this is not a dense, dark wine.
Nose – residual bramble and stone fruit (raspberry and plum/prune) with a slight whiff of pot/hemp. Very pleasant.
Taste – somewhat woody with light but noticeable tannins. Not as fruity as the smell teases you to believe, but the raspberry and plum are there along with just a hint of spice (clove?). Finish is not terribly long, but the palette is left with a smooth, pleasant feel. It is not a heavy bodied wine, but tasty and acidic enough to make me think it is going to be good with our dinner.
Comparison – Before dinner we thought it would be interesting to compare the Brutacao Zin with a 2015 Piedra Creek Zin. Both have the similar, characteristic Zin fruit flavors, however the Piedra Creek is more intense and has much more spice. Interesting because while we were aware of the spice in the Piedra Creek when we had it earlier in the week, we had not particularly noticed how much it dominated until we tried it right after a taste of the Brutacao.
With food – we paired the Brutacao with steak pizzaiola with spinach and ricotta raviolis. Food did bring out more of the spiciness of the wine and we found that it stands up well to the rich flavors of the meal. I’m sure this wine will compliment a wide assortment of foods.
Day two – there wasn’t a whole lot left in the bottle after our yummy dinner, but enough for another taste after resting overnight on the counter in the recorked bottle. Not much has really changed. The fruit might be slightly more forward and there is a little more zip to the finish which hangs on slightly longer in the back of the mouth.
This wine is pleasant, but it is not a big, hearty, fruit forward Zinfandel. Nothing really negative about it, however.
Two of the Rat reviews mentioned pouring the rest of the wine into a smaller bottle to test the next day. Is this a thing? Do y’all keep 375ml bottles around for this? I just cork it up with the original cork or one of the various stoppers I have laying around.
@lionel47
If the bottle is in a ‘sweet spot’ for you, yes. Cuts down on oxidation that can really change the profile overnight by reducing the headspace.
@lionel47 yes, I keep 2 or 3 screw top 375s around in cabinet for exactly this. It also extends the timer for when you can come back to it.
A lot of times if it’s a wine that’s in a good spot I’ll pour off 1/2 immediately. The wine stays very fresh this way. My wife doesn’t drink red wine much.
Well, this is a great idea. I mean, it could help me feel better about having a couple of glasses of wine with dinner and not feeling obligated to finish the bottle. And I am probably guilty of finishing a bottle in a night more than I’d like to admit.
@lionel47 What the others said, but with an additional plug for “splits” that are 1/4 of a bottle for those times when you just have a bit left over and also for 500 ml bottles. Keeping different sizes around takes all the pressure off!
@lionel47 Maybe it’s an imaginary advantage, but if I’m saving it for more than a day or two I like to pump out what little air is in the little bottle through a Vacu Vin plug. I figure it can’t hurt!
@InFrom@lionel47
I recall doing a “rat” on a pump for WD on the old site. While it helps, there was still a lot left in the bottle, about equal to an altitude/elevation of 10,000 feet iirc, and the headspace makes a difference as well. If you can decant it to a smaller bottle, with no or minimal headspace, you have a lot less air/oxygen to worry about because it’s just not there.
So, yes whatever you can do to minimize what’s left is a good thing.
@lionel47@rjquillin Once it’s filled into the neck of a 375, the amount of headspace/air is minimal. But it still feels like it’s helping and we’ve got plenty of the plugs lying around, so what the heck.
@InFrom@lionel47@rjquillin I also use silicone wine bags in a pinch, squeeze out the air to reduce the bulk, and it works well for me. Granted I traveled so much I relied on dry bags, silicone wine or liquor bags, etc so longevity wise they may not be as tough.
@klezman@lionel47@rjquillin Actually, it’s Dan Teldeschi in Healdsburg that does that thing with the little bottles. Tedeschi Winery in Calistoga is a different place.
@ddeuddeg@klezman@lionel47
Guess I was a bit too vague about the physical location. Yes, Dan in his small tasting room in Healdsburg. You recall just how small a bottle he uses? I’m thinking I’ve see 50ml even.
@klezman@lionel47@rjquillin The copy editor in me noticed the spelling. Also the Tedeschi Trucks Band is on my radar. They’re supposed to be making an appearance in the Buffalo area this summer. We’ll see.
2017 Brutocao Zinfandel, Bliss Vineyard, Mendocino
Tasting Notes
Specs
2017 Brutocao Primitivo, Contento Vineyard, Mendocino
Tasting Notes
Specs
Included in the Box
4-bottles:
Case:
Price Comparison
$314.64/Case at Brutocao Family Vineyards for 6x 2017 Brutocao Zinfandel, Bliss Vineyard, Mendocino, and 6x 2017 Brutocao Primitivo, Contento Vineyard, Mendocino
About The Winery
Available States
AZ, CA, CO, CT, DC, FL, GA, IL, IN, IA, KS, ME, MD, MA, MI, MN, MO, MT, NV, NH, NJ, NY, NC, ND, OH, OK, OR, PA, TN, TX, VA, WA, WI
Estimated Delivery
Monday, Apr 5 - Tuesday, Apr 6
Brutocao Zinfandel and Primitivo
4 bottles for $64.99 $16.25/bottle + $2/bottle shipping
Case of 12 for $149.99 $12.50/bottle + $1/bottle shipping
2017 Brutocao Zinfandel, Bliss Vineyard
2017 Brutocao Primitivo, Contento Vineyard
How much more are you saving by buying a full case?
(Note: Tax & Shipping not included in savings calculations)
2017 Brutocao Zinfandel and Primitivo - $45 = 23.07%
2017 Brutocao Zinfandel, Bliss Vineyard, Mendocino
I picked up a bottle of the 2017 Brutocao Zinfandel Bliss Vineyard at the UPS depot on Friday morning, and when I found it was a Zinfandel, I immediately began looking forward to dinner Saturday night. Grilled honey-lime marinated pork tenderloin with wasabi mashed potatoes and garlic green beans is one of our favorite menus for grilling season (which even in Buffalo, NY is 12 months a year), and we always have a bottle of Zinfandel with it, so this seemed like the perfect opportunity.
First pour after pulling the cork showed a lot less color than we’re used to seeing in a Zin, especially a young one like this, and the nose didn’t offer much at all. I swirled it in the glass and took a sip. The immediate sensation was really firm tannins, and a bit of dark fruit on the palate, not a pronounced flavor, but a hint of dark fruits like black raspberries and blackberries. Typical Zinfandel flavor components, but really laid back. None of the plums I usually find in a Zin.
Undaunted, we continued drinking it with our meal, hoping it would perk up over time, and maybe the food pairing would enhance it. Sadly, it didn’t turn out that way. For the first time in our Lab rat experience, we decided to pour it into a smaller bottle and put it away to try the next day. More to come on that.
24 hours later, we brought it back up to proper drinking temperature and gave it a taste. Alas, the additional time didn’t seem to help. Neither did the dark chocolate we tried pairing it with. This was not a flawed bottle, it just didn’t live up to our hopes/expectations. We drink a lot of Zinfandel; it’s one of our favorites, but I don’t think bias colored our view.
@ddeuddeg
Gotta call 'em as you see, err, taste 'em but I wonder if it would have evolved more overnight if left in the original bottle instead of downsizing. Anyway, great to read you again, hope all is well!
2017 Brutocao Primitivo, Contento Vineyard, Mendocino
Thursday afternoon I received an email from Alice letting me know a bottle was on its way!
The opportunity to be a lab rat is of course very exciting and something I always look forward to.
After giving the bottle of Primitivo 24 hours to rest, I opened it Saturday evening and poured the first glass. The wine is a dark ruby color, clear, and free of sediment. It has a pleasant aroma of dark fruits. I was able to pick out plum, fig, and black cherry.
The taste matches the aromas precisely. No unexpected surprises. The wine is full bodied and has slow forming legs. It is very fruit forward and I think most people would perceive this wine as having some sweetness to it, but mid-palate there’s some tartness that kicks in and balances out the initial sweetness. At 14.5% abv, the alcohol is well hidden and the wine is “cool” in the sense that there isn’t any heat or warming sensation from the alcohol. The finish is smooth and lingers around pleasantly. I recorked the bottle and left it on the counter overnight.
Sunday evening I shared the remainder with a friend and not much had changed. The aromas and taste profile were pretty much identical. When I asked my friend what his impression was, he said the wine had a nice sweet and sour theme. It’s sweet and fruit forward upfront, but then it balances out thanks to some tart acidity.
I should note that my friend does NOT have a high tolerance for wines that are sweet and he said this is a wine he enjoyed and would gladly drink again.
I told him the wine sells for close to $30 and he said that seems appropriate. Before this offer went live, I guessed that Casemates would be selling it in the $10-$15 range and we both agreed that’s a bargain.
Overall this was pleasant and enjoyable. A great everyday wine you can drink on its own, or pair with food. I had it with pizza tonight and that brought out some brighter cherry notes. I think it would also pair well with BBQ.
As always, a huge thanks to Alice, WD, and the entire Casemates crew. The opportunity to be a lab rat is an honor and a privilege that I sincerely appreciate. If anyone has any questions, feel free to ask and I’ll try my best to answer them.
EDIT:
[no prob, edits completed. Multiple bottle offers can get a bit complicated]
2nd EDIT: Thanks Ron for highlighting which bottle I received at the top of my post!
2017 Brutocao Primitivo, Contento Vineyard, Mendocino
I got to try the 2017 estate primitivo this weekend over a couple of nights. Bottle was received Friday midday
Opened Friday night with pizza, I was the only taster the rest of the family was working on beer and whiskey. Alcohol is at 14.5% and it’s in a nice thick bottle.
It poured a clear medium garnet, the nose was pretty closed down so I’d categorize it as low, what I did pick up was a bit of dusty cherry and maybe plum, a hint of green vegetal note. I felt the oak was overpowering the fruit here and not letting it shine through. The alcohol was noticeable but not over powering the other elements. It’s hard to tell where this wine is developmentally.
On to the flavor profile. It’s medium/full bodied, very dry, low but still present drying tannins. The acidity is good and ready for food. The general flavor profile is similar to the nose, maybe more of a sour cherry, the oak is definitely there and overpowering. I preferred the taste of this wine over the smell of it. Which is rare for me.
I tasted this over several hours on Friday evening. Stored 1/2 the bottle in a 375 over night and worked on it Saturday night. I found it to be a bit more enjoyable on day 2 but still not my cup of tea.
@CorTot do you like sour tastes in general? I do but also used to tastes from sour beers, lambics, krieks, and the Flemish reds.
@bunnymasseuse it’s not my favorite flavor profile.
2017 Brutocao Zinfandel, Bliss Vineyard, Mendocino
To add to ddeuddeg’s Lab Rat report, I was really looking forward to a Zin from Mendocino when I found out that’s what was sent. We visited that area of California with our cousins, but since they are not wine drinkers, we didn’t do any tastings.
I uncorked this bottle and poured the first taste into my glass. Upon first sniff I felt that it was very fruit forward and upon first taste, I got a lot of tight tannins, but not a lot of fruit. I couldn’t find the fullness of black fruits that we are so used to getting in a Zin. I let the glass sit for a bit while I finished with dinner prep—maybe about 15 minutes. Not much of a change.
I thought that perhaps this wine needed more air and so, I ran some through the Vinturi. Upon first taste I got an explosion of jam but the tannins still had not softened. The flavors never did become well-pronounced, neither in the Vinturied glass nor in the original glass.
Brutocao Family Vineyards 2017 Zinfandel from the Bliss Vineyard
I was very pleased to get an email from Alice letting me know that a Lab Rat bottle was on the way and sure enough, the brown truck dropped off the tell tale single sized box the following afternoon! Inside I found a very classically labeled Brutocao Family Vineyards 2017 Zinfandel from the Bliss Vineyard in Mendocino. Both of us enjoy a good Zinfandel and, in fact, we have already enjoyed a bottle or two of the recent Piedra Creek Winery Zin offering that just arrived at the beginning of the week. I see an opportunity for a bit of a Mendocino – Paso Robles Zinfandel comparison!
The cork was pulled about ½ hour before we began tasting.
Color – a lovely translucent garnet with glimmers of ruby. The color is deep, but this is not a dense, dark wine.
Nose – residual bramble and stone fruit (raspberry and plum/prune) with a slight whiff of pot/hemp. Very pleasant.
Taste – somewhat woody with light but noticeable tannins. Not as fruity as the smell teases you to believe, but the raspberry and plum are there along with just a hint of spice (clove?). Finish is not terribly long, but the palette is left with a smooth, pleasant feel. It is not a heavy bodied wine, but tasty and acidic enough to make me think it is going to be good with our dinner.
Comparison – Before dinner we thought it would be interesting to compare the Brutacao Zin with a 2015 Piedra Creek Zin. Both have the similar, characteristic Zin fruit flavors, however the Piedra Creek is more intense and has much more spice. Interesting because while we were aware of the spice in the Piedra Creek when we had it earlier in the week, we had not particularly noticed how much it dominated until we tried it right after a taste of the Brutacao.
With food – we paired the Brutacao with steak pizzaiola with spinach and ricotta raviolis. Food did bring out more of the spiciness of the wine and we found that it stands up well to the rich flavors of the meal. I’m sure this wine will compliment a wide assortment of foods.
Day two – there wasn’t a whole lot left in the bottle after our yummy dinner, but enough for another taste after resting overnight on the counter in the recorked bottle. Not much has really changed. The fruit might be slightly more forward and there is a little more zip to the finish which hangs on slightly longer in the back of the mouth.
This wine is pleasant, but it is not a big, hearty, fruit forward Zinfandel. Nothing really negative about it, however.
@cdgrimm Not palette, palate!
Two of the Rat reviews mentioned pouring the rest of the wine into a smaller bottle to test the next day. Is this a thing? Do y’all keep 375ml bottles around for this? I just cork it up with the original cork or one of the various stoppers I have laying around.
@lionel47
If the bottle is in a ‘sweet spot’ for you, yes. Cuts down on oxidation that can really change the profile overnight by reducing the headspace.
@lionel47 yes, I keep 2 or 3 screw top 375s around in cabinet for exactly this. It also extends the timer for when you can come back to it.
A lot of times if it’s a wine that’s in a good spot I’ll pour off 1/2 immediately. The wine stays very fresh this way. My wife doesn’t drink red wine much.
@lionel47 SWMBO and I have always kept a couple of 375s around for the purpose. We usually stop them with a cork or with a Haley’s Corker.
Well, this is a great idea. I mean, it could help me feel better about having a couple of glasses of wine with dinner and not feeling obligated to finish the bottle. And I am probably guilty of finishing a bottle in a night more than I’d like to admit.
Great stuff. Will try that.
@lionel47 What the others said, but with an additional plug for “splits” that are 1/4 of a bottle for those times when you just have a bit left over and also for 500 ml bottles. Keeping different sizes around takes all the pressure off!
@klezman @lionel47 Dan at Teldeschi takes it to the extreme, in his tasting room I’ve seen 187s, and I think even smaller…
@lionel47 Maybe it’s an imaginary advantage, but if I’m saving it for more than a day or two I like to pump out what little air is in the little bottle through a Vacu Vin plug. I figure it can’t hurt!
@InFrom @lionel47
I recall doing a “rat” on a pump for WD on the old site. While it helps, there was still a lot left in the bottle, about equal to an altitude/elevation of 10,000 feet iirc, and the headspace makes a difference as well. If you can decant it to a smaller bottle, with no or minimal headspace, you have a lot less air/oxygen to worry about because it’s just not there.
So, yes whatever you can do to minimize what’s left is a good thing.
@lionel47 @rjquillin Once it’s filled into the neck of a 375, the amount of headspace/air is minimal. But it still feels like it’s helping and we’ve got plenty of the plugs lying around, so what the heck.
@InFrom @lionel47 @rjquillin I also use silicone wine bags in a pinch, squeeze out the air to reduce the bulk, and it works well for me. Granted I traveled so much I relied on dry bags, silicone wine or liquor bags, etc so longevity wise they may not be as tough.
@bunnymasseuse @InFrom @lionel47 @rjquillin i agree. I use something similar to these that i got from the old site: https://www.amazon.com/Foldable-Portable-SENHAI-Collapsible-Beverages/dp/B073W9S8DL/ref=mp_s_a_1_8?dchild=1&keywords=collapsible+wine+storage+containers&qid=1615858738&sr=8-8
Allow you to squeeze all the air out no matter how much wine you have left…
@InFrom @lionel47
I’m with InFrom on the vacu-vin. I have had very good success with it. I have an empty 375 gathering dust on the counter.
@klezman @lionel47 @rjquillin Actually, it’s Dan Teldeschi in Healdsburg that does that thing with the little bottles. Tedeschi Winery in Calistoga is a different place.
@ddeuddeg @klezman @lionel47
Guess I was a bit too vague about the physical location. Yes, Dan in his small tasting room in Healdsburg. You recall just how small a bottle he uses? I’m thinking I’ve see 50ml even.
@klezman @lionel47 @rjquillin The copy editor in me noticed the spelling. Also the Tedeschi Trucks Band is on my radar. They’re supposed to be making an appearance in the Buffalo area this summer. We’ll see.
@ddeuddeg my brain-finger-keyboard interface has been a bit shaky lately; thanks.
@rjquillin After 7 months on prednisone, I know that feeling well.
Literally why? What are you doing here Primitivo - Zin wait or
Is it Zin -‘Itivo
@sfuller34
Primfandel!
@chipgreen @sfuller34 lol. I think that’s my new name for it.