Primal Roots Red
Aromas of mocha, vanilla, and spice that give way to a silky texture along with rich flavors of raspberries and chocolate that are truly uninhibited.
Merlot, Syrah, and Zinfandel
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 before fermentation. This process yields a deep color, rich texture, and more concentrated fruit flavors in the final wine. As fermentation begins, the temperature is kept at 85–90°F and is pressed when the tannins are soft, supple, and well-integrated. After pressing, the wines are racked several times and go through complete malolactic fermentation. Oak aging helps build the structure while introducing the underlying vanilla, cream, and mocha characteristics. The final step is blending each of these uniquely different wines in such a way that captures their wild, sweet, and intense flavors with a balanced and rich texture that makes you want to explore its many layers.