quality posts: 61
Im looking at the zins n primitivo. Many yelpers seem to like the primitivo and im wondering if its becauae its fruit forward with some residual sugar. I prefer dry reds so hoping not the case. Can you comment on the RS, oak treatment, and tasting profile for the pri itivo as well as both zins? I enjoy small production wines and the zins fit the bill. Also, what was the oak treRment? Not a big fan of overly-oaked vanilla tasting zins.....thanks!
"The older I get the better I was"