• Color: Red
  • Grape Parentage: unconfirmed (Crljenak Kaštelanski is considered an extremely ancient grape)
  • Place of Origin: Dalmatian Coast, Croatia 
  • Origin of Grape Name: “Zinfandel”, advertised as “Zinfendal” by a Boston nursery in 1832, may be a corruption of the Hungarian tzinifándli, a name derived from the German grape Zierfandler.  “Tribidrag” is the oldest known Croatian name for the variety, which appears in print as early as 1518.
  • Major Countries of Production:
    • USA (California)
      • San Joaquin County: 19,634 acres (2010, the Wine Institute)
      • Sonoma County: 5,194 acres (2010, the Wine Institute)
      • Madera County: 3,021 acres (2010, the Wine Institute)
      • San Luis Obispo: 2,899 acres (2010, the Wine Institute)
      • Fresno County: 2,735 acres (2010, the Wine Institute)
    • Italy: 11,133 ha (2010, Il Corriere Vinicolo)
  • Synonyms: 
    • Croatia: Tribidrag, Crljenak Kaštelanski
    • Italy (Puglia): Primitivo
    • Montenegro, Macedonia, Serbia: Kratosija
  • Viticultural Characteristics: Thin-Skinned, Differential Ripening, Mid-Ripening, Compact Clusters
  • Preferred Soil Type: 
  • Common Blending Partners: Petite Sirah, Carignan, Grenache, Mission, and other “Mixed Blacks”

Typical Descriptors and Structure for Dry Creek Valley Zinfandel

  • Visual: Ruby/Dark Ruby, Moderate to Moderate Plus Concentration (color and concentration are highly affected by blending other varieties)
  • Aromas/Flavors: Moderate Plus to High Intensity of Aromas
    • Fruit: Jammy/Brambly Berry Fruit (Raspberry, Black Cherry, Cherry Compote, Blackberry, Cassis, Blueberry), Cranberry Jam, Raisin, Fig, Peach Yogurt, Apricot
    • Non-Fruit: Black Pepper, Briar, Slight Potting Soil/Turned Earth
    • Oak: Neutral to Moderate Use of New American Oak, French Oak, or Mixed Barrels: Vanilla, Sawdust, Coconut, Chocolate, Mocha, Coffee, Caramel, Dillweed, Cinnamon

Structure: Dry (often with perceptible RS), Full Body, Moderate Tannin, Moderate to Elevated Acidity, Elevated to High Alcohol

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