Grape Background

With historical documentation showing that Primitivo does not originate from Italy, the Dalmatian Coast of Croatia, situated directly across the Adriatic Sea from Italy, was searched for a clone. Further research and DNA comparisons were conducted by Edi Maletic, UC Davis professor Carole Meredith and others. In 2004 they concluded that the Croatian varieties Crljenak Kaštelanski, Pribidrag, and Tribidrag were all genetically identical to Zinfandel and Primitivo.

Origins in Major Growing Regions

  • California
  • Italy
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Origins
It is believed Zinfandel was first planted in California around 1850 during the time of the California Gold Rush. It traveled there via New York from the Austro-Hungarian Empire which at the time included Croatia. By the 1880’s it was the most widely planted grape in California and continues to be the third most planted grape in California.

Zinfandel’s growth also was paralleled in Puglia, Italy. There, according to U.C. Davis Foundation Plant Services, its first recorded presence was in Gioia del Colle, a small town in the Puglia region, around 1800. However, it was not until 1968, when UC Davis Viticulturist Austin Goheen visited Puglia and found similarities between Primitivo and Zinfandel. Further research using genetic sequencing was conducted in 1998 by Viticultralist John Bowers. He
concluded Primitivo and Zinfandel to be the same variety

Growing Characteristics 

  • Common Mutations
  • ​Climate/ Rainfall/ Soil/ Disease
  • Harvest
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Climate: Winkler Regions III to V

Rainfall:
  • The Less rainfall, the more concentrated the flavors of the grapes.
  • ​A single cluster of zinfandel may range from the green to raisin-like grapes. The raisining can result in concentrated, full-bodied red wines with high alcohol levels, sometimes with small amounts of residual sugar.

Soil: Insight coming soon.
 Growing Characteristics

  • Harvest Brix: 24° and 26° Brix [1]





Wine Styles

  • Single Varietal Table Wine
  • Zinfandel Alternatives
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Zinfandel Table Wine
A red wine produced from Zinfandel grapes picked at an optimal balance of sugar and acid yielding wines with 13.5% to 14.5% alcohol. Extended skin contact during fermentation and aging in fine oak barrels generally produces wines with an intensely fruity character, plus the balance and complexity expected of fine wines

Old Vine Zinfandel
“Old Vine” is not defined by the TTB therefore its usage falls under the “fanciful name” category.
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​Warmer Weather vs Colder Weather Characteristics
  • The warmer the climate the more sugar that is developed, and the higher the ABV of the final wine.
  • Cooler Climate: Red berry flavors
  • Warmer Climate: Blackberry, anise and pepper notes 
Insight coming soon.
  • Rose and White Zinfandel
  • Late Harvest Zinfandel
  • Zinfandel Port
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Zinfandel Rose
This is a blush wine that is typically fermented dry, unlike the White Zinfandel that leaves residual sugars. The juice may be bled off after a very short amount of skin contact giving the wine a deeper, rose color. Light, spicy, and berry flavored, these wines are typically produced from less mature red Zinfandel grapes that receive little or no barrel aging.
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White Zinfandel
In the early 70’s, in order to intensify Sutter Home’s Amador County Zinfandel, winemaker Bob Trinchero drew off some of the free-run juice. Admiring French rosés, he fermented and barrel aged the free-run juice, bottled a small number of cases as a tasting-room exclusive, and called it Oeil de Perdrix. U.S. laws require an Englishlanguage description, so “white zinfandel wine” was included in small print. In 1975 a stuck-fermentation left approximately 2% residual sugar. Trinchero liked the result and decided to bottle the slightly sweet, pale pink vintage and removing “Oeil de Perdrix”, and Sutter Home introduced the White Zinfandel.
​Late Harvest Zinfandel
In most cases a dessert wine made from extremely ripe grapes, often with a noticeable 1-3% residual sugar. Intensely concentrated fruit dominates these wines, with flavors of prunes and raisins starting to show up when the grapes are overripe. Alcohol levels are typically over 15.5%.
Zinfandel Port
This is a fortified dessert wine made from overripe grapes. Distilled grape spirits is added to the fermentation to stop it before all of the sugar is converted to alcohol. Zinfandel Port usually has flavors and sweetness similar to Zinfandel but with a higher alcohol level.

Serving Suggestions

  • Protein
  • Fruits and Veg
  • Herbs and Spices
  • Cheese
  • Desserts
  • Cuisine Styles
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Major Growing Regions

Zinfandel

  • Warm Inland Regions
  • Cool Regions: Napa Valley and Sonoma
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Primitivo 

  • IGP Puglia and IGP 
  • Gioia del Colle DOC and Primitivo di Manduria
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