Grown at 1450’ elevation on red, obsidian-strewn soil resulting from Mt. Konocti’s volcanic upheaval, our Barbera combines two clones in a focused package that reflects our region while respecting its Italian heritage.
One block of Barbera planted in 1999 and then another block in 2004 to clones 02 and 09. St. George rootstocks. Bilateral cordon planted north to south on California sprawl trellising. Massive handwork to keep the notoriously vigorous canopies under control.
Hand-harvested 10/17/17, destemmed and fermented separately by a clone in stainless to different temperatures. Fermentation lasted 17 days. Wood-basket pressed at dryness. No sulfur added for 9 months, bottled at 14 months.
Barbera: 2 different clones from separate vineyard blocks, fermented separately
Yield: 2.8 tons per acre
Aging: 10 neutral 225l barrels used for aging, mostly 6-12-year-old thin stave French and Hungarian oak
Racking: one racking before bottling to control reduction
R.S. less than .1gm/100ml
240 cases produced
Included in the Box
3x 2017 Prima Materia Barbera, Kelsey Bench, Lake County
12x 2017 Prima Materia Barbera, Kelsey Bench, Lake County
Winery: Prima Materia
Owner: Pietro Buttitta
Location: Oakland, CA
Prima Materia Winery grows grapes and crafts wine and food with an Old World voice that celebrates uncommon grapes and their unique histories here in California and abroad.
Prima Materia is the product of two decades spent in vineyards, wineries, and cooking in restaurant kitchens that ranged from Michelin starred to hamburger consulting. I planted most of Prima Materia’s grapes at 1,450’ of elevation in Lake County’s red volcanic soils, and every bottle hopes to capture a distinctive, Old-World inflected voice in harmony with California’s vast and evolving wine history. Prima Materia is a bottom-up adventure that begins with digging holes, pounding stakes, and constant time spent in the vineyard. I am proud to work within an ancient agricultural tradition, and that vast, sometimes cyclical history is a central part of Prima Materia’s story and trajectory.
The wines are crafted in criminally small batches of two to ten barrels each. The winemaking and grape growing are intensively hands-on and sustainable, using stems and time, gravity and buckets, rather than fancy impersonal machinery or mechanized processes. Prima Materia’s wines are unsulfured for much of their lives, allowing them to evolve as living things and new oak is rarely used. The wines are unfined, unfiltered, hand-harvested, and hand bottled.
The alchemical theme of Prima Materia is significant both in the vague sense of food and wine alchemy, or the alchemy of agriculture and growth, but also in the Jungian idea of alchemy being the interaction between us and the world we are exploring, both internal and external. Alchemy in this sense is the bold-yet-humble pursuit of knowledge through wonder, the natural and the personal, and uncovering hidden essences so that eventually art and craft might one day meet.
AZ, CA, CO, DC, FL, ID, IA, ME, MI, MN, MO, MT, NE, NV, NM, NY, NC, OH, OR, TN, TX, VA, WA, WV, WI, WY
Had the opportunity to rat this one along with my lovely wife. We both agreed (which seldom happens) the color was deep red but somewhat cloudy. Nose of blueberries and some gamey (though not overpowering) thing going on.
Taste was complex with medium tannins. Lots of blueberries with some wood. Kinda like licking the inside of a barrel. Long finish. Blueberry pie.
Both agreed this is an elegant wine.
Funny thing is it has the characteristics of a PS in my opinion.
In any event, both guessed $35 winery price and well worth it. At $15 case price and under 250 cases produced a definite no brainer.
This offer has a double Lost stamp of approval. Saved 1/4 bottle in fridge for a follow up tomorrow.
@losthighwayz I’m not even drinking it, but just from the CM text, I was thinking PS in the back of my head. Confirmed. Thanks for the notes! Leaning more on the case side now. Just need more to join in.
@MarkDaSpark@rjquillin@TechnoViking I’m not sure how the logistics work on this, with the wine going to LV and me in SoCal, but I would take 2 if they can get to me. I take it RJQ has done this before?
@rjquillin@TechnoViking Sorry folks, I would prefer to get the bottles from my homie @losthighwayz. It’s so much easier to be mates in the same town. If this puts you in a bind, TV, I will stay with this group. I would not do this except TV “grabbed a case” before commitments.
@davirom@losthighwayz@merrybill@rjquillin all good on this end. If you want to split with the locals that works. I have other I can get to take these bottles off my hands. Another coworker wants a couple as well.
@Twich22 Hi, the Barbera ages pretty well. Acidity keeps it fresh plus it likes a little oxygen - definitely not fragile. It seems like we get more dark fruit character in wetter vintages, plus the oldest block that brings the pomegranate had an extra light crop in 2017. I get the P.S. comparison. I usually ferment it until a little grainy seed tannin comes up on the back palate to frame everything. That rustic touch is personal stylistic preference, plus extends the stability and aging. Thanks
@ScottHarveyWine I enjoy your wines and have had your Barbera. IMO yours has more red fruit and is brighter with a bit of oak coming through. I’m curious why this offer has more of a dark berry presence and reminds me of Petit Sirah but without the grippy tannins
@pseudogourmet98 Update on our shipment . . . It is supposed to be delivered on Friday. Would you like to meet to get your bottles this weekend, or would you like to wait until I have the Syrah and can bring you a whole case?
@pseudogourmet98 can we meet somewhere in Gainesville on Sunday? I popped a bottle of the Syrah and the Barbera last night, and both bottles were excellent. They did not get too hot during shipment. You can contact me at awriteword @ gmail dot com. Just let me know where and what time works for you. I promise not to breathe on you.
@pseudogourmet98 I have your wines. I know things are getting weird, so if you don’t want to split the cases anymore, I totally understand. I just didn’t want to leave you hanging. You can contact me directly if awriteword @ Gmail doy com
So, I went and pulled the switch for a case as the
Monday, March 23rd - Wednesday, March 25th "
On the initial offering page fit in with my travel plans.
But it showed up Mar 13 while I was still out of town to sit in a hot truck till I can get it rescheduled in a day or so. Rats.
Then right after I get home a day later the UPS truck cometh and maketh my day.
Yay (2 yays - 1 rats).
@brucenie Something similar happened to me on my recent Pedroncelli order. Page had estimated delivery of March 23-26, which worked well with our travel plans. But when I got a notice that it would be delivered on March 13, (we were leaving town on the 12th) I had to put a “vacation hold” on the shipment (to avoid a “3 strikes” delivery failure as well as keep it off the truck for multiple days) which UPS charges a $5 delivery reschedule fee to do.