Jacuzzi Family Vineyards
Zinfandel •Morine Ranch Vineyard
California: Lake County
What We Say
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Mission Codename: Mature Beyond its Age
Operative: Agent White
Objective: Secure a limited allocation of the delicious and value oriented Jacuzzi Primitivo
Mission Status: Accomplished!
Current Winery: Jacuzzi Family Vineyards
Wine Subject: 2006 Primitivo
Winemaker: Charlie Tsegeletos
Primitivo, a native grape of southern Italy can trace its earliest heritage back to ancient Greece. Genetically, it is nearly identical to Zinfandel with Zin having the identical DNA as the clone of Primitivo found in and around Puglia Italy. Primitivo gets its name from the monks who tended this varietal as they noticed it was one of the first to ripen amongst their vines. Known for its rich and vibrant color, aromas and flavors of zesty cherry and spice, Primitivo is best enjoyed young (within five or so years of bottling), however this wine can and does improve with cellaring as well.
Wine Spies Tasting Profile:
Look – Bright garnet in color with ruby-red reflections through its brilliant clear core. Along the edges, the color fades to a ruby-pink and when swirled, clusters of alternating fast and slow thin legs ring the glass.
Smell – Medium in intensity with aromas of sweet and ripe red fruit and fragrant floral notes. A touch of dusty earth, tar and spice as well as a distinct mocha coffee aroma emerge as this wine opens up and breathes.
Feel – Rich and plush, this medium-to-full bodied wine has sweet medium-firm tannins and slightly tangy acidity that adds a freshness to the smooth structure.
Taste – Focused flavors of dusty red cherry along with other bramble fruits including wild raspberry, blackberry and strawberry. A pleasant and soft oak component, a touch of earthiness and mild cayenne and clove spice round out the vibrant and fresh flavors of this wine.
Finish – Medium long in length with lingering flavors of spice and fruit that are supported by its fresh and youthful structure.
Conclusion – The 2006 Jacuzzi Family Vineyards Primitivo is a delicious and fun wine that will appeal to anyone who loves Zinfandel. This wine has a more fresh and youthful appeal to it as opposed to the denser, and often times, over extracted Zinfandel at comparable price. Enjoy this wine with everything on your next pizza night, or with bold and spicy southern Italian cuisine, either way you win with the delicious wine.
WINEMAKER INTEL BRIEFING DOSSIER
SUBJECT: Charles G. Tsegeletos
DATE OF BIRTH: 1956 AD
PLACE OF BIRTH: The county of Marin in Northern California
WINE EDUCATION: University of California at Davis degree but really educated by the myriad of great and sharing winemakers that I have known.
CALIFORNIA WINE JOB BRIEF: now: Cline and Jacuzzi Director of Winemaking; then:Glen Ellen Director of Winemaking, D’Agostini Winemaker; Hacienda Assistant Winemaker; Pendleton Apprentice Winemaker
WINEMAKING PHILOSOPHY: Make balanced wine that is delicious
SIGNATURE VARIETAL: Zinfandel (Primitivo)
CAREER HIGHLIGHT: The 2007 Cline Ancient Vine Mourvedre is one seriously tasty wine.
WINEMAKER QUOTE: ”You just know when you have made a great wine because your wife will like it too.”
AGENT RED: Greetings, Charles. We are thrilled to be showing your Primitivo today. Thanks so much for taking some time to answer questions for our Operatives today.
CHARLIE: Thanks for having me. And, please, call me Charlie
RED: Thanks, Charlie! Was there a specific experience in your life that inspired your love of wine?
CHARLIE: A 1975 Charles Krug Cabernet Sauvignon at a tasting I attended after college rocked my world.
RED And where did you learn the most about winemaking?
CHARLIE: Over the years I have had a chance to work with a number of experienced and sharing winemakers. Each winemaker has a tool box for creating wines. I kept the tools that worked for me and discarded the ones that I considered marketing fluff or did not deliver enough bang-for-the buck.
RED: What is your winemaking style or philosophy?
CHARLIE: The grapes will lead you in the direction of wine that they want to become but a winemaker chooses the style – in other words a big flavorful red grape can make a big flavorful red wine but it can also make a delicate rose depending on it’s treatment in the winery.
RED: What wine or winemaker has most influenced your winemaking style?
CHARLIE: There have been a bunch of them but one that sticks out is Joel Aiken who was the Beaulieu Winemaker for many years asked me what blend I was working on was suppose to taste like and it really made me reconsider that each wine should have a unique signature and, as winemaker, I had better have an idea of what it was!
RED: How long have you been making wine?
CHARLIE: 29 years
RED: Who do you make wine for?
CHARLIE: I make wine for our consumers which happens to be just like the wine that I like to drink.
RED: Tell me, what makes Oakley such a special winegrowing region?
CHARLIE: Deep sand and warm temperatures in Oakley have kept our ancient Zinfandel, Carignane and Mourvedre alive despite that pesky root louse. Cool temperatures in Sonoma challenge our Syrah and Mourvedre to ripen and give us great “cool grown” flavors.
RED: What is one piece of advice that you would give to someone that is considering a career as a winemaker?
CHARLIE: Go to a leading university, become a good salesman, become a good mechanic – I think these things are important in succeeding in today’s market.
RED: What is occupying your time at the winery these days?
CHARLIE: Everything as usual – I am working on blends, we are bottling, we are talking to growers, we are in our vineyards, etc etc….
RED: Please share one thing about yourself that few people know
CHARLIE: I have loved motorcycles since my parents would not let me have a mini-bike when I was twelve. I have not been without one since I was 15 years old.
RED: How would you recommend that people approach your wines, or wine in general?
CHARLIE: If you think about what you are drinking you will be going a long way toward appreciating it.
RED: If you could choose any one wine to drink (regardless of price or availability), what would it be?
CHARLIE: Right now a cold glass of Dom would be good.
RED: What is the one question that I should have asked you, and what is your answer to that question?
CHARLIE: Do our wines compare favorable to a wine that cost 75 bucks a bottle? Put them both in a brown bag, taste them side by side and decide for yourself!
RED: Thank you so much for your time. We learned a lot about you – and about your wine. Keep up the great work, we are big fans!
CHARLIE: Cheers and good luck with your business
Wine Spies Vineyard Check:
The location of the Jacuzzi Family Vineyards can be seen in this satellite photo.
What the Winery Says
Awards & Accolades:
Double Gold Medal – 2007 Tasters Guild International Wine Competition
Gold Medal – Best of Class, 2008 North of the Gate Wine Competition
Gold Medal – 2008 Tasters Guild Wine Competition
About This Wine:
Concentrated cherry character and truffle and roasted coffee nuances. Gentle oak aging for nine months ontributes to the rich velvety mouth feel.
The wine is deep ruby red in color with concentrated cherry character and truffle and roasted coffee nuances. Gentle aging for nine months in French and American oak contributes to the rich velvety mouth feel. Try it with roast duck or grilled spicy Italian sausage.
Vineyard Notes: Jacuzzi Family Vineyards’ Primitivo comes from the Morine Ranch vineyard in Lake County. This region is known for producing some of the finest Primitivo in California. The grapevines are planted in porous volcanic rock on a steep hillside.
Production Notes: Primitivo is handpicked and de-stemmed without crushing the berries. This is very gentle process minimizes the pick-up of bitter components from the skins and seeds. Grapes, with seeds and skins mostly intact, are pumped to one of our temperature controlled stainless steel fermenting tanks and are inoculated with a pure strain of wine yeast. As fermentation progresses, the bright, crisp flavors of this varietal begin to emerge. The fermentation tank is tasted daily and once the desired tannin level is achieved the wine is “pressed” off the skins in our low-pressure “tank presses”. The wine, now free of skins and seeds, is settled and then racked to American Oak (approximately 30% is new) for nine months.
About The Winery
The Jacuzzi trek to America started in 1907, when Valeriano and Francesco Jacuzzi, the second- and third-born sons of Giovanni and Teresa Jacuzzi, immigrated to Washington to work on the railroad. A warmer climate beckoned and the pair eventually made their way to southern California. Years later, they were joined by four other brothers and eventually all went to work in the aviation industry. Soon they would make American history.
In 1911 their father, Giovanni, a skilled wood worker and vineyard farmer joined them. Two weeks was enough to convince him that his sons would never go back. He then returned to Italy with Valeriano to gather up the rest of the family.
World War I intervened and the trip was delayed until the war’s end. During this time, Valeriano had met Giuseppina and fell in love, married and had their first child. Valeriano’s new family, parents and remaining siblings departed from Italy in 1920.
Soon after their arrival in early 1921, Valeriano started working with his brothers at their Jacuzzi Brothers factory. A tragic crash, over Modesto, of Jacuzzi’s first enclosed monoplane took several lives, including that of Valeriano’s brother, Giocondo. At this time, Giovanni asked his sons to cease making planes. Valeriano moved his family to Northern California and purchased a 161-acre farm in Contra Costa County.
During the depression, Valeriano, with help from his older children, planted a portion of the open farm fields with grapes and in 1936 he applied for a license to make wine for home consumption. At that time he was limited to 200 gallons (approximately 84 cases). The vineyard was planted to Zinfandel, Carignane and Mourvedre and he sold grapes for $30-$35 a ton.
In 1937, Valeriano returned to work with his brothers at Jacuzzi Brothers, Inc. located in Berkeley, CA where they manufactured water well pumps and eventually, the bath and spa that bears their name.
Wine Type: Red Wine
Appellation: North Coast
Harvest Date: September 14
Acid: .65 g/100ml
Aging: 9 months
Bottling Date: February 2008
Residual Sugar: 0.30%