International Popular Wine

We are excited to introduce International Popular Wine, a collaboration between Primal Wine and winemakers from around the world. Each winemaker is free to experiment with new techniques and new blends. We aim to release high-quality natural wine while ensuring that everyone in the process is treated and paid fairly. Most importantly, International Popular Wine is not a private label, but a collaboration with winemaker friends aimed at showcasing their talent.

The Wines

For our first two releases, we partnered with Noel Diaz, the owner-winemaker of Purity Wine. Purity Wine is based in Richmond, California, and focuses on creating wines using exclusively organically farmed grapes and no added sulfites. Noel is a highly respected natural winemaker, and a mentor to several other winemakers also featured on Primal – Gearhead Wines and Everything is Okay.

If you are a new Primal Wine club member, your first shipment will include one bottle of our exclusive collaboration!

Red 2020

> 2020 Grenache 35%, Mourvèdre 30%, Roussanne 20%, Carignan 15%
> Oakstone Vineyard, Nevada County – Alc. 12% by Volume
> Contains Only Naturally Occurring Sulfites – 750ml
> Produced and Bottled by Purity Wine, Richmond, California

This field blend of Grenache, Mourvèdre, Roussanne, and Carignan came into the winery cold on September 15. It was covered in carbon dioxide and left to rest whole cluster for 10 days. On day 11, it was lightly trodden by foot. The fruit was then sent to the press where the juice was separated out and moved to a 275-gallon tank to complete fermentation and rest a bit before bottling on March 4, 2021. All vineyards associated with Purity are farmed organically. 115 cases produced. @Harvest: ~21 Brix, ~8 g/l TA, ~3.3 pH. Ingredients: Grapes.

Pet-Nat 2020

> 2020 Verdelho, Contra Costa County
> Alc. 11% by Volume 750ml
> Contains Only Naturally Occurring Sulfites
> Produced and Bottled by Purity Wine, Richmond, California

The grapes were harvested at the end of the first week of August. The fruit was slowly pressed a day after the pick. As the juice turned to wine, it got a little funky, reductive, but over time it mellowed developing a flinty earthiness and a lush pineapple-like mouthfeel. A kiss of Cinsault was added to the finishing wine in the bottle, post disgorgement, to add a bit of tension. As the yeast consumed the remaining sugars, they kicked off carbon dioxide which became trapped in solution, thus the effervescence. 45 cases produced. Ingredients: Grapes.