Zinfandel
Zinfandel is a red grape variety native to Croatia’s Dalmatian coast, where it is known as Tribidrag or Crljenak Kaštelanski. It made its way across the Adriatic to Italy, where it became known as Primitivo, and subsequently reached the United States in the 19th century. In California, it found its natural home and became one of the state’s signature grape varieties. DNA analysis has confirmed that Zinfandel, Primitivo and Croatia’s Tribidrag/Crljenak Kaštelanski are genetically identical, revealing the European origins of a variety now so closely associated with the New World.
In the vineyard, Zinfandel is a productive variety well suited to warm, dry climates. Ripening takes place from mid to late season and is notoriously uneven, with berries at different stages of ripeness often found within the same bunch. This contributes to the richness of the wines but makes careful decisions at harvest essential. On poor, well-drained soils, Zinfandel can produce highly concentrated wines, particularly from old vines.
Zinfandel wines are generally generous, high in alcohol and intensely aromatic. Ripe red and black fruit dominates the aromatic profile, with a characteristic spicy edge. Depending on the style, the wines can be powerful and structured, with good ageing potential, or more supple and fruit-driven. In California, Zinfandel is also used to produce the lighter, more approachable rosé style known as White Zinfandel.
