Zinfandel vines grown in California can be traced directly back to vines from the Dalmatian coast of Croatia, making its ancestors one of the oldest grapes in the world--grown as long ago as 6000 BC.
But zinfandel didn’t go straight from Croatia to Sonoma. Historians at UC Davis traced the vine’s path to nursery owner George Gibbs, who brought cuttings back from Vienna in the 1820s.
In the early 1850s, the gold rush tapped California out of most of its lumber and wire, but zinfandel grapes need very little structure or equipment to grow well. Just a simple split redwood stake at each vine is a technique so effective for producing quality grapes while affecting cross cultivation for weed control and organic pest prevention, it’s still widely used in California today and produces some of our favorite wines.
In the BOXT version of Zinfandel, you’ll get a velvety, smooth and slightly sweet fine red wine, with zero grams of sugar per serving and notes of cherry, raspberry and peach.
ACIDITY
Medium
SERVING TEMPERATURE
57–60°F (14-16°C)
SIMILAR VARIETIES
Grenache, Tempranillo, Shiraz/Syrah, Barbera
ALIASES
In Italy it’s called Primotivo, because of its ancient status as one of the first grapes ever grown.
BLENDING
Petite Sirah, Grenache, Syrah, Mourvèdre
FUN FACT
Some of the oldest Zinfandel vines in California date back to the 1800s. These "old vine" Zinfandels often produce grapes with concentrated flavors and complexity, making them highly sought after by wine enthusiasts.