Flavors: Raspberry, blackberry, black cherry, raisin, prune
For decades Zinfandel was California’s grape, though now it is grown all over the west coast of the United States, in Australia, Italy, and elsewhere, and its ancestry has been traced to Croatia. But California Zinfandel remains the model for all others, and it grows well and vinifies distinctively all over the state. Mendocino makes somewhat rustic versions with hints of Asian spices; Dry Creek Zinfandels are racy and laden with raspberry. In Amador and Gold Rush country it is hot, thick, and jammy, while in Napa it is plush with ripe, sweet black cherry flavors. California Zinfandels now commonly reach 15 or 16 percent alcohol levels; sometimes even higher for late harvest versions. Zinfandel “Ports” are also made.
Zinfandel (1 of 1)