Zinfandel or its genetic sibling Primitivo are both very common varietals in not only California but especially in the Sierra Nevada foothill appellations. There is hardly a foothill winery that doesn’t produce a Zinfandel, or even have Zinfandel as its flagship varietal.
The roots of Zinfandel go back to the 19th Century in California and it could be the first major varietal that really took off in more vineyards than any other varietal. There is claim that over 10% of the vineyards within the state have some of this varietal growing in it.
As far as mountain Zinfandel goes, it can be more acidic, complex and offer a level of complexity that is both less fruity and full of rich spices, such as cardamom, crushed cinnamon, clove or even curry. The fruits can span from tart cherry, towards black fruits, or even raspberry, in the lighter renditions.
Most Zinfandel across California and in the Sierras too, is picked when the sugars are pretty high. When sugar in the grape is high, it produces a higher alcohol wine, which are often adored by those people that love a “big wine”, or lots of body. Alcohol above 14% is very common and it is actually very uncommon to find a California Zinfandel under 13%. There are a few “young” elegant, or less of a fruit bomb Zins, such as one made by Hank Beckmeyer the winemaker of La Clarine Farm in Somerset, California. Hank’s Zinfandel is a classic Zinfandel that is both tart and delicious usually coming in at 12.x% alcohol, because he gets his mountain grape when the sugars are lower and uses more European methods to create the wine. He sources from a El Dorado County mountain vineyard at about 3,000 foot elevation. The elevation helps lengthen and moderate the ripening process.
Zinfandel wine grapes ripen early. Zinfandel or Primitivo grapes in Lodi California for example will definitely ripen faster, even in August some years. I helped a friend harvest his Primitivo in August one year.
Zinfandel is a wine that is spicy if nothing else, so pair it with strong cheeses, grilled foods, seasoned meats or vegetables, and of course barbecue. Zinfandel almost always goes better with food.
What are some of the wineries that have specialized in this varietal?
There are simply too many to try, you will never have the time or fortitude to try all the different California Zinfandel on the market. There are literally thousands. So if you are new, go with what a professional might suggest.
Jim Gordon at Wine Enthusiast definitely knows Northern California wines and here’s his blog on 10 California Zinfandel’s to try.
In my local area, here are two wineries that have landed some very tasty Zinfandel over the years.
Fair Play: https://oakstone-winery.com
Amador: https://www.terrerougewines.com/
Amador wineries are more attuned to Zinfandel. One winery that has lots of production, and varietals, and goes great with Zinfandel at great prices is the Sobon Estate in Amador County, this is a well established family winery. And one that is really exceptional at sourcing the finest grapes from some of the most distinctive vineyards all across state is, Turley which spans Napa, to Paso Robles and has a very active tasting room on Shenandoah Road, in Amador County. Finally the very popular winery that really does well focusing on both Zinfandel and Barbera’s, and has extremely popular tasting room site, is Scott Harvey. Their 1869 rendition of Zinfandel is perhaps from some of the very oldest vineyards producing Zinfandel in the entire state, if that is intriguing to you. Older mature vines tend to do much better giving off intense fruit.
Zinfandel may have first started, somewhere near the Gold Rush area of Coloma, close to my home. One thing is certain in Gold Country, Zinfandel is still the king grape, especially as you move into Amador County.
So lastly, what about blending that Zinfandel? This varietal is not known as a blending grape like say Grenache or Marsanne is. I mean we don’t have the Rhone culture affecting Zinfandel which is almost as old as (modern) California itself. So here is one idea. Look at some innovation towards another varietal that has less tannins and arguably more fruit, which is Barbera. And you could purchase a wine that is 50% Barbera / 50% Zinfandel and see how how that works for you. The initial vision is to get the fruitiness off their Barbera with a tannic boost from the Zinfandel. If you don’t like the bomb Zinfandel, then this wine was made for you. Good residual sugars, and more fruitiness. Which the Barbera brings in clusters.
Cheers!