Primitivo is an Italian variety with roots in Croatia, and it bears the same DNA association with Zinfandel. Like Zinfandel, Primitivo is perfectly adapted to the growing conditions of Paso Robles. However, it naturally favors elegance over heaviness—a quality that inspired Judy Aron to make her bet on this alternative grape variety.
Terroir & Winemaking
Our dry-farmed Primitivo blocks span five acres in the flatlands beneath our hilltop winery, planted with generous 10 x 6-foot spacing. The richer clay soils in these blocks are counterbalanced by dry farming practices put into place more than 25 years ago, resulting in moderate yields that produce concentrated flavors and fine phenolic-acid structure. The Templeton Gap’s late bud break and long growing season provide further advantages for growing balanced Primitivo fruit.
The Primitivo fruit is hand-picked at peak maturity while studiously avoiding overripe qualities. The winemaking approach borrows from European tradition, favoring evenness over aggressiveness in matters such as oak influence and tannin profile. The wine is unfined and unfiltered prior to bottling, then matured in the bottle for up to one year prior to release to ensure optimal enjoyment.
AronHill Primitivo is distinguished by its graceful exuberance on the palate. Filled with dark fruit aromas that translate to blackberry, black cherry, mocha and cola on the palate. Medium-weight tannins and balanced acidity foster a long, round finish.