Red Grapes Flashcards

Question

Merlot- Typical Descriptors and Structure for Napa Merlot

Answer 1

Visual: Ruby Color with Blue Tones, Moderate Plus Concentration Aromas/Flavors: Moderate Plus Intensity Fruit: Stewed Fruit Character, Ripe/Lush Blue Fruit (Plum, Blueberry), Ripe Black Fruit (Blackcurrant), Lush Red Fruit (Red Cherry, Raspberry), Fig, Prune Floral: Purple Flowers, Violets Herbal: Fern, Bay Leaf, Sage Spice: Christmas Spice, Licorice/Anise Earth: Low to Moderate Minerality Oak: Moderate to High Use of New French Oak or Mixed Origin Oak, Chocolate, Coffee, Mocha, Sweet Baking Spices, Vanilla Structure: Dry (with Ripe Attack), Moderate Plus to Full Body, Moderate Tannin, Diminished to Moderate Acidity, Elevated to High Alcohol

Answer 2

Color: Red Grape Parentage: unconfirmed, although recent DNA evidence suggests that Mourvèdre and Graciano are siblings Place of Origin: Mediterranean Coast of Spain (although it may have been introduced by Phoenician traders) Origin of Grape Name: Mourvèdre is derived from the town of Murviedro in Valencia, and Mataro is derived from Mataró in Catalonia. The name "Monastrell" is likely derived from the Latin monasteriellu, or "monastery". Major Countries of Production: Spain: 63,244 hectares (2007, Observatorio español del Mercado del Vino/OeMV) France: 9,221 hectares (2011, FranceAgrimer) Var département: 2,143 ha Vaucluse département: 1,530 ha Aude département: 1,669 ha Hérault département: 1,644 ha Synonyms: Spain: Monastrell France: Balzac, Esparte US/Australia: Mataro Viticultural Characteristics: Thick-Skinned, Late-Budding, Late-Ripening, Susceptible to Drought, Resistant to Botrytis/Bunch Rot Preferred Soil Type: cool clay or calcareous soils Common Blending Partners: Syrah, Grenache, Cinsault, Carignan

Answer 3

Visual: Dark Ruby Color, Moderate Plus Concentration Aromas/Flavors: Moderate Plus Intensity Fruit: Ripe Black Fruit (Blackberry, Black Raspberry, Black Cherry), Blue Fruit (Blueberry, Plum, Prune), Red Fruit (Red Plum, Red Cherry) Flowers: Purple Flowers Herbal: Garrigue/Wild Herbs, Herbes de Provence, Black Tea, Tobacco Spice: Bitter Chocolate, Black Pepper, Curing Spices Other: Hung/Cured Meats, Animal/Feral, Game, Saddle Leather Earth: Moderate Plus to High Minerality, Forest Floor, Dusty Oak: Large Neutral Cask, Coffee, Cinnamon Structure: Dry, Full Body, Elevated to High Tannin, Elevated Acidity, Elevated Alcohol

Answer 4

Color: Red (Purple/Violet-Skinned) Grape Parentage: unconfirmed Recent DNA evidence demonstrates that Nebbiolo has a parent-offspring relationship with the following grapes: Bubbierasco, Freisa, Neretto di Bario, Vespolina, Nebbiolo Rosé, Negrera, Rossola Nera, and Brugnola. Nebbiolo is a likely parent, rather than offspring, due to its long history as a cultivated variety. Place of Origin: Piemonte or Valtellina Origin of Grape Name: "Nebbiolo" is derived from the Italian nebbia, or "fog". Reference to the Nibiol grape first appeared in print in 1266. Other synonyms appeared throughout the 14th century. Major Countries of Production: Italy: 5,531 ha (2010, Il Corriere Vinicolo) Synonyms: Italy: Spanna (Piemonte), Chiavennasca (Valtellina), Picotendro / Picoutener (Valle d'Aosta, Carema), Prunet Viticultural Characteristics: High Vigor, Thin-Skinned, Early-Budding, Late Ripening (at least 2 weeks after Barbera and 4 weeks after Dolcetto), Susceptible to Oidium, Resistance to Downy Mildew and Botrytis/Grey Rot Major Clones: Langhe: Lampia, Michet, Bolla Valtellina: Briotti, Chiavennascone, Intagliata Valle d'Aosta: Picoutener **Nebbiolo Rosé, long considered a clone, is now known to be a separate variety. Preferred Soil Type: calcareous marl and sandy soils Associated Classic Soil Types: Tortonian (calcareous marl) Helvetian (sandstone) Common Blending Partners: Nebbiolo is classically produced as a single varietal wine

Answer 5

Visual: Ruby/Garnet Color, Significant Garnet/Orange Rim Variation, Moderate Concentration Aromas/Flavors: High Intensity Fruit: Tart Red Fruit (Sour Cherry, Red Plum), Blackberry, Mulberry, Dried Plum/Prune and Dried Cherry Significant Volatile Acidity, Oxidation Floral: Heady Floral Character, Roses, Violets Herbal: Tea Leaf, Tobacco, Bitter Root, Tree Bark Spice: Licorice, Anise, Resin, Slight Clove/Cinnamon Spice Other: Tar, Leather Earth: High Minerality, Truffle, Mushroom, Dust, Organic Earth Oak: Neutral Large Casks (Slavonian Oak and Chestnut Botti are considered traditional casks for Barolo) Structure: Dry, Medium to Full Body, High Tannin, Elevated to High Acidity, Elevated to High Alcohol

Answer 6

Visual: Ruby Color, Moderate Concentration Aromas/Flavors: Moderate Plus Intensity Fruit: Ripe/Lush Red Fruit (Strawberry, Cherry, Raspberry), Ripe Black Cherry, Blueberry Floral: Purple and Red Flowers, Potpourri Herbal: Tea Leaf, Citrus Zest/Peel, Tomato Leaf Spice: Red Licorice, Oak Spices Other: Cola, Cola Nut Earth: Moderate Plus Minerality, Wet Leaves, Compost, Mushroom, Forest Floor Oak: Moderate to High Use of New French Oak, Vanilla, Baking Spices, Coffee, Chocolate, Caramel Structure: Dry (with Ripe Attack), Moderate Plus Body, Diminished to Moderate Tannin, Moderate to Elevated Acidity, Moderate to Elevated Alcohol

Answer 7

Visual: High Clarity, Bright Ruby Color, Moderate Concentration Aromas/Flavors: Moderate Plus Intensity Fruit: Ripe/Lush Red Fruit (Strawberry Jam, Cherry, Raspberry), Ripe Black Cherry, Plum/Prune Floral: Purple and Red Flowers, Potpourri Herbal: Tea Leaf, Citrus Zest/Peel Spice: Red Licorice, Clove, Cinnamon Other: Cola, Cola Nut Earth: Moderate Minerality Oak: Moderate Plus to High Use of New French Oak (1/3 or more new barrels), Toast, Vanilla Bean, Smoke, Baking Spices, Clove, Cinnamon, Roasted Nut, Caramel Structure: Dry (with Ripe Attack), Moderate Plus Body, Moderate Tannin, Moderate to Elevated Acidity, Elevated Alcohol

Answer 8

Visual: Light Ruby/Ruby Color, Moderate Minus to Moderate Concentration Aromas/Flavors: Moderate Plus Intensity Fruit: Tart to Just Ripe Red Fruit (Red Cherry, Raspberry, Cranberry, Wild Strawberry), Possible Black Cherry, Beet/Beetroot, Tomato Possible Stem Inclusion Floral: Purple and Red Flowers, Violets, Lilacs, Potpourri Herbal/Vegetable: Tea Leaf, Dried Herbs, Fennel, Rhubarb, Sweet Squash Spice: Red Licorice, Anise, Clove Other: Game, Leather Earth: Moderate to High Minerality, Flouride, Limestone, Mushroom/Forest Floor, Damp Leaves Oak: Neutral to High Use of New French Oak, Toast, Vanilla Bean, Smoke, Baking Spices, Cinnamon, Roasted Nut, Caramel (typically, Côte de Nuits producers use higher percentages of new oak than their counterparts in the Côte de Beaune) Structure: Dry, Moderate to Moderate Plus Body, Diminished to Elevated Tannin, Elevated Acidity, Moderate to Elevated Alcohol

Answer 9

Color: Red Grape Parentage: French ampelographer Louis Levadoux wrote in 1956 that the vine could have been domesticated from the wild Vitis vinifera silvestris, but this is unconfirmed by current science. Pinot has a parent-offspring relationship with Savagnin, but it is currently unknown which is the parent and which is the offspring. Place of Origin: Burgundy (Pinot is an ancient vine, likely grown in Burgundy for more than 2,000 years) Origin of Grape Name: "Black" Pinot ("Pinot" is derived from the French word for "pine cone," a reference to the shape of the grape cluster). The name "Pinot" first appeared in print in 1375, although it was previously noted as "Moreillon" in a 1283 legal work. ``` Major Countries of Production: France: 30,659 hectares (2011, FranceAgrimer) Côte d'Or département: 6,526 ha Saône et Loire département: 3,181 ha Cher département: 897 ha Haut-Rhin département: 880 ha Yonne département: 840 ha Bas-Rhin département: 732 ha Germany: 11,756 hectares (2011, German Wine Institute) Baden: 5,699 ha Pfalz: 1,609 ha Rheinhessen: 1,387 ha Württemburg: 1,289 ha ``` United States: California total: 37,290 acres (2010, the Wine Institute) Sonoma County, CA: 11,013 acres (2010, the Wine Institute) Monterey County, CA: 8,569 acres (2010, the Wine Institute) Santa Barbara County, CA: 4,258 acres (2010, the Wine Institute) Oregon: 12,406 acres (2010, Oregon Wine Board) New Zealand: 4,309 hectares (2009, New Zealand Winegrowers) Italy: 4,080 ha (2010, Il Corriere Vinicolo) Australia: 3,518 ha in total (2010, Wine Australia) Yarra Valley: 725 ha (2010, Wine Australia) Tasmania: 575 ha (2010, Wine Australia) Chile: 2,884 hectares (2011, Wines of Chile) Synonyms: France: Noirien (Burgundy), Franc Pineau, Morillon (Morey-St-Denis), Plant Doré and Vert Doré (Champagne), Salvagnin and Savagnin Noir (Jura), Auvernat (Orléans), Bourguignon (Auvergne) Italy: Pinot Nero, Pignola Germany: Spätburgunder, Blauburgunder, Blauer Klevner Austria: Klevner Switzerland: Savagnin Noir, Servagnin (Vaud) Eastern Europe: : Nagyburgundi (Hungary), Burgundac Crni (Serbia and Croatia), Crn Burgundec (Macedonia) Rouci (Czech Republic), Pino Fran (Moldova), Pinot Cernii (Russia) Viticultural Characteristics: Thin-Skinned, Early-Budding, Early-Ripening, Susceptible to Fungal Diseases (Downy and Powdery Mildew), Leaf Roll Virus and Rot, Prone to Mutation (suggested but not proven, and it is increasingly likely that Pinot's clonal diversity is actually due to its much longer history as a cultivated vine in comparison with other major varieties) Preferred Soil Type: well-drained, calcareous soils and marly loam Common Blending Partners: Chardonnay, Gamay, Meunier

Answer 10

Raymond Bernard isolated these clones officially-certified clones, known for their tendency to ripen early, at Dijon in Burgundy in the 1970s. The original plant material came from Domaine Ponsot. 113, 114, 115, 667, 777, and 828 are the most widely planted in the USA. In Burgundy, 75% of the vineyards have Dijon Clones. The Dijon Clones are known as Bernard Clones in Australia.

Answer 11

Imported into the USA by Louis Roederer for use at the company's Anderson Valley outpost, these clones are widely used for sparkling winemaking in the USA.

Answer 12

Originally taken from Château de Pommard in the 1940s, the Pommard Clones are common in Oregon vineyards, and the wines typically show hefty fruit, color, and spice.

Answer 13

Clone 2A is the most prominent and successful selection in this group of Swiss clones, adding finesse, perfume and lift.

Answer 14

Cuttings from the Foothill Experiment Station near Jackson in Amador County, planted in 1889, provided the material for this set of rare, low-yielding selections. This is the oldest documented Pinot Noir in North America.

Answer 15

Selected from heritage vines at Inglenook and replanted in Carneros at the former Stanly Ranch (partially owned by Louis Martini) in the 1950s, the Martini selections are common today in Carneros and the Russian River Valley.

Answer 16

These field selections were taken from Joseph Swan's Russian River Valley estate, originally planted in 1969, and a virus-free clone is now available. The source for his budwood may be Domaine de la Romanée Conti (as a suitcase clone) or the Martin Ray Vineyard. The Swan Selections tend to provide bright fruit and elegance.

Answer 17

The Mt. Eden (Rae) Clone was selected by Meredith Edwards in 1975 from material at the estate. The vines at Mt. Eden were originally imported from Burgundy by Paul Masson in the 1890s. Various other field selections have been taken from the Mt. Eden Vineyards and are referred to as either Mt. Eden, Masson or Martin Ray selections.

Answer 18

"Mother Vine Six" is one of the cuttings James Busby brought into Australia in 1831. The material originated in Clos Vougeot, and it is now a common planting in the Yarra Valley.

Answer 19

Color: Red Grape Parentage: Pinot Noir x Cinsault Place of Origin: South Africa (1925 crossing developed by Dr. Abraham Perold at Stellenbosch University) Origin of Grape Name: The name is a combination of "Pinot" and "Hermitage", a historical synonym for Cinsault in South Africa Major Countries of Production: South Africa: 6,239 ha (2010, Wines of South Africa) Synonyms: None Viticultural Characteristics: Mid-Budding, Mid-Ripening, Susceptible to Powdery Mildew, Downy Mildew, and Botrytis/Grey Rot Preferred Soil Type: Moisture-retaining soils Common Blending Partners: Pinotage may be produced as a varietal wine, or it may be encountered as an element of South African "Cape Blends".

Answer 20

Visual: Dark Ruby/Purple, Moderate Plus Concentration, Stained Tears Aromas/Flavors: Moderate Plus Intensity Fruit: Roasted/Charred Black and Red Fruit, Blackberry, Black Cherry, Slight Fig Significant Brettanomyces: Saddle Leather, Clove, Smoke, Band-Aid Other: Sanguine/Blood, Fresh Paint, Rubber/Burnt Rubber, Barbecue Oak: Moderate to High Use of New Oak Structure: Dry, Moderate Plus Body, Moderate Tannin, Moderate to Elevated Acidity, Moderate Alcohol

Answer 21

Color: Red Grape Parentage: Ciliegiolo x Calabrese di Montenuovo Offspring of Sangiovese include Nerello Mascalese, Frappato, Gaglioppo, and Perricone Place of Origin: Southern Italy Origin of Grape Name: One theory suggests that "Sangiovese" derives from the Latin Sanguis Jovis, or the "blood of Jove", while another suggests it derives from San Giovanni, or Saint John. In the local dialect of Liguria, "Sangiovan-nina" translates to "early grapes". Major Countries of Production: Italy: 70,289 ha (2010, Il Corriere Vinicolo) Argentina: 2,319 ha (2008, Wine Grapes) France (Corsica): 1,319 ha (2008, Wine Grapes) United States (California): 1,950 acres (2010, Wine Grapes) Synonyms: Italy: Morellino (Grosseto), Brunello (Montalcino), Prugnolo Gentile (Montepulciano), Sangioveto (Chianti), Sanvicetro (Chianti), Calabrese (Chianti), Montepulciano (Southern Italy), Puttanella (Calabria), Tuccanese (Puglia) Corsica: Nielluccio (although some suggest this is an indigenous grape to Corsica, it is likely a biotype of Sangiovese) Viticultural Characteristics: Thin-Skinned, Late-Ripening, Highly Vigorous, Highly Adaptable to its Environment, Susceptible to Powdery Mildew, Botrytis/Grey Rot and Esca Major Clones of Sangiovese: Italians have long recognized two types of Sangiovese, Grosso and Piccolo. The distinction relies on berry and cluster size and suggests a difference in quality. While some modern ampelographers affirm this categorization, but others question the usefulness of such a broad distinction. Today, it is useful to consider "Sangiovese" as a highly adaptable (or simply very old) grape, and many different clones have been identified. Preferred Soil Type: Low-vigor, calcareous soils Associated Classic Soil Types: Chianti Classico: Galestro (soft marl) Montalcino/Chianti: Alberese (sandstone) Common Blending Partners: Canaiolo Nero, Colorino, Mammolo (Sciaccarello), Cabernet Sauvignon, Merlot

Answer 22

Visual: Chianti: Light Ruby with Slight Garnet Tones, Moderate Minus to Moderate Concentration (Concentration and Color may be darker if the wine is a blend) Brunello: Dark Ruby, Garnet Rim Variation, Moderate Plus Concentration Aromas/Flavors: Fruit: Tart Red Fruit (Sour Cherry, Raspberry, Cranberry, Red Currant), Red Apple, Black Cherry, Mulberry, Tomato Floral: Dried Flowers, Potpourri Herbal/Green: Fennel, Roasted Savory Herbs, Thyme, Rosemary, Marjoram, Camphor, Bitter Root Spice: Clove, Smoke (Brettanomyces indicators), Coffee/Oak Spices Other: Sanguine/Blood, Balsamic, Animal, Leather, Tar Earth: Moderate to High Minerality, Clay, Crushed Rock, Baked Earth Oak: Chianti: None or Large Neutral Cask with Possible Mixed Use of French Oak Barriques (Chianti DOCG may not see any oak, whereas Chianti Classico and Riserva DOCG wines age in oak barrels) Brunello: Large Neutral Cask with Possible Mixed Use of French Oak Barriques Note: Classic examples of both do not see any significant new wood. Structure: Chianti: Bone Dry to Dry, Moderate to Moderate Plus Body, Elevated to High Tannin, Elevated to High Acidity, Moderate to Elevated Alcohol Brunello: Bone Dry to Dry, Full Body, Elevated to High Tannin, Elevated to High Acidity, Elevated Alcohol

Answer 23

Color: Red (Black-Skinned) Grape Parentage: Dureza x Mondeuse Blanche Place of Origin: Southeastern France Origin of Grape Name: "Syrah" is possibly derived from "Syracuse", once speculated as the grape's place of origin. "Shiraz" is the name of a city in Iran that traces its roots back to ancient times, although some suggest it is also a corruption of "Scyras", the name by which the grape was originally known in Australia. ``` Major Countries of Production: France: 66,542 hectares (2011, FranceAgrimer) Hérault département: 15,054 ha Gard département: 11,319 ha Aude département: 10,214 ha Vaucluse département: 9,154 ha Drôme département: 4,918 ha Pyrénées Orientales département: 4,610 ha Var département: 4,256 ha ``` Australia: 43,675 hectares (2010, Wine Australia) Riverland GI: 5741 hectares (2010 W.A.) Barossa Valley GI: 5571 hectares (2010 W.A.) Riverina GI: 4911 hectares (2010 W.A.) McLaren Vale GI: 3384 hectares (2010 W.A.) Langhorne Creek GI: 2172 hectares (2010 W.A.) Spain: 16,586 hectares (2007, Observatorio español del Mercado del Vino/OeMV) United States: San Luis Obispo County, CA: 2,770 acres (2010, the California Wine Institute) San Joaquin County, CA: 2,026 acres (2010, the California Wine Institute) Sonoma County, CA: 1,900 acres (2010, the California Wine Institute) Washington State: 2,831 acres (2010, the Washington Wine Commission) Argentina: 13,001 hectares (2015, Argentina Harvest Report, English Version) South Africa: 10,135 hectares (2010, SAWIS) Italy: 7,138 ha (2010, Il Corriere Vinicolo) Chile: 6,027 hectares (2011, Wines of Chile) Synonyms: Australia: Shiraz, Hermitage (Once common, "Hermitage" is no longer legally allowed as a synonym in Australia due to agreement with the EU.) France: Schiras, Sirac, Sirah, Petite Syrah, Hignin Noir, Candive, Entournerein, Antourenein Noir, Sérine, Marsanne Noir Argentina: Balsamina Viticultural Characteristics: Late-Budding, Early-Ripening, Resistance to Disease Preferred Soil Type: Well-drained, poor rocky soils Common Blending Partners: Grenache, Mourvèdre, Viognier, Cinsault, Carignan, Cabernet Sauvignon

Answer 24

Visual: Ruby/Purple Color, Moderate Plus to High Concentration Aromas/Flavors: Moderate Plus Intensity Fruit: Tart/Ripe Black Fruit (Blackberry, Black Cherry, Black Plum), Blue Fruit (Blueberry, Boysenberry), Red Fruit (Raspberry) Possible Carbonic Maceration and/or Stem Inclusion Floral: Purple and Red Flowers, Lavender, Violets Herbal/Green: Black/Green Olive, Green Peppercorn, Herbes de Provence, Rosemary Spice: White/Black Pepper, Curing Spices, Juniper Other: Tar, Hung/Cured Meat, Smoke, Bacon Fat, Band-Aid (Brettanomyces) Earth: Moderate Plus to High Minerality, Granite, Crushed Rock Oak: Neutral Barrel/Cask or Low to Moderate Use of New French Oak Structure: Bone Dry to Dry, Moderate Plus Body, Moderate to Elevated Tannin, Elevated to High Acidity, Moderate to Elevated Alcohol

Answer 25

Visual: Opaque, Dark Purple Color, High Concentration, Deeply Stained Tears Aromas/Flavors: High Intensity Fruit: Ripe/Lush Black Fruit (Blackberry, Cassis), Lush Blue Fruit (Blueberry, Plum), Dried Fruit (Fig, Raisin, Date), Raspberry Liqueur, Mulberry Floral: Purple and Red Flowers, Lavender (less prominent than in Northern Rhône examples) Herbal/Green: Eucalyptus, MInt/Menthol, Herbes de Provence, Rosemary Spice: Black Pepper, Dried Savory Spices, Licorice, Christmas Spices/Fruitcake Other: Bitter Chocolate, Smoke, Grilled Meat Earth: Low to Moderate Minerality Oak: Low to High Use of New American or French Oak, Vanilla, Coconut, Dill, Chocolate, Mocha, Baking Spices, Cumin, Curry/Fenugreek, Maple Structure: Dry (often with 2-4 g/l of RS), Full Body, Moderate to Elevated Tannin, Moderate to Elevated Acidity, Elevated to High Alcohol

Answer 26

Color: Red Grape Parentage: Albillo Mayor x Benedicto (announced August 2012) Place of Origin: Spain Origin of Grape Name: "Tempranillo" derives from the Spanish temprano, or "early" Major Countries of Production: Spain: 206,988 hectares (2007, Observatorio español del Mercado del Vino/OeMV) Portugal: approx. 17,000 hectares (2010, Wine Grapes) Argentina: 6,344 hectares (2015, Argentina Harvest Report, English Version) Synonyms: Spain: Cencibel (Valdepeñas), Tinto Fino (Ribera del Duero), Tinto del País (Ribera del Duero), Tinta de Toro (Toro), Ull de Llebre/Ojo de Liebre (Catalonia), Jacivera (Manchuela), Tinto Madrid, Grenache de Logrono (Rioja) Portugal: Aragonez (Alentejo), Tinto Roriz (Douro Valley), Tinto de Santiago (Península de Setúbal) Argentina: Tempranilla Viticultural Characteristics: Early-Budding, Early-Ripening, Susceptible to Rot and Disease Preferred Soil Type: Calcareous soils Common Blending Partners: Garnacha, Graciano, Carignan

Answer 27

Visual: Ruby, Moderate Minus to Moderate Concentration Aromas/Flavors: Moderate Plus Intensity Fruit: Tart/Sweet Red Fruit (Red Cherry, Strawberry, Red Currant), Sour Asian Plum, Dried Plum Significant Oxidation and Brettanomyces for Gran Reserva Styles Floral: Red and Dried Flowers Herbal: Tobacco, Dill Other: Sweet and Sour Sauce, Iodine, Leather, Spice Earth: Moderate to High Minerality, Baked Earth, Clay, Compost Oak: Low to Moderate Use of New American or Mixed American/French Barrels (Long Aging in Oak for Reserva and Gran Reserva Styles), Vanilla, Coconut, Dill, Cumin, Curry, Fenugreek, Sandalwood Structure: Dry, Moderate Plus Body, Elevated Tannin, Moderate to Elevated Acidity, Moderate to Elevated Alcohol

Answer 28

Color: Red Grape Parentage: unconfirmed (Crljenak Kaštelanski is considered an extremely ancient grape) Place of Origin: Dalmatian Coast, Croatia Origin of Grape Name: "Zinfandel", advertised as "Zinfendal" by a Boston nursery in 1832, may be a corruption of the Hungarian tzinifándli, a name derived from the German grape Zierfandler. "Tribidrag" is the oldest known Croatian name for the variety, which appears in print as early as 1518. Major Countries of Production: USA (California) San Joaquin County: 19.634 acres (2010, the Wine Institute) Sonoma County: 5,194 acres (2010, the Wine Institute) Madera County: 3,021 acres (2010, the Wine Institute) San Luis Obispo: 2,899 acres (2010, the Wine Institute) Fresno County: 2,735 acres (2010, the Wine Institute) Italy: 11,133 ha (2010, Il Corriere Vinicolo) Synonyms: Croatia: Tribidrag, Crljenak Kaštelanski Italy (Puglia): Primitivo Montenegro, Macedonia, Serbia: Kratosija Viticultural Characteristics: Thin-Skinned, Differential Ripening, Mid-Ripening, Compact Clusters Preferred Soil Type: Common Blending Partners: Petite Sirah, Carignan, Grenache, Mission, and other "Mixed Blacks"

Answer 29

Visual: Ruby/Dark Ruby, Moderate to Moderate Plus Concentration (color and concentration are highly affected by blending other varieties) Aromas/Flavors: Moderate Plus to High Intensity of Aromas Fruit: Jammy/Brambly Berry Fruit (Raspberry, Black Cherry, Cherry Compote, Blackberry, Cassis, Blueberry), Cranberry Jam, Raisin, Fig, Peach Yogurt, Apricot Non-Fruit: Black Pepper, Briar, Slight Potting Soil/Turned Earth Oak: Neutral to Moderate Use of New American Oak, French Oak, or Mixed Barrels: Vanilla, Sawdust, Coconut, Chocolate, Mocha, Coffee, Caramel, Dillweed, Cinnamon Structure: Dry (often with perceptible RS), Full Body, Moderate Tannin, Moderate to Elevated Acidity, Elevated to High Alcohol