The Wine: 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
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 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 Producer: Purity Wine
Purity Wine is the brainchild of Noel Diaz and this is his story as told by the man himself.
"After working in restaurants for almost 20 years, and having passed through almost every position in the front of the house, I found myself gravitating more and more towards wine… A little over nine years ago, just before the birth of my first child, I was invited to take the Wine & Spirits Education Trust level 3 course. The class was a great experience and became a pivotal point for me. About a year later I was invited to attend the level 1 course of the Court of Master Sommeliers' program. This eventually led me to study for and pass the Certified exam in 2011.
At about this time, I was running a wine program for a local Italian restaurant. My employer asked that I look for a wine for a private label he wanted to incorporate into our beverage program. In doing this, and dealing with all the inherent legal regulations, I began to see a path towards production. I started reading everything I could about the science of wine and Began asking every winemaker who came into the restaurant how they did what they did.
By 2012, I was searching out a winemaking space and getting licensed. 2013 was my first year as a winemaker, and ever since, I’ve tried to build on the previous year’s experiences. As of 2016 all of the fruit I source is grown organically, and as of 2017 I’ve entered into a lease to farm a vineyard in Calaveras County."
The Region: Sonoma & Nevada County