Discovering the true heart of zinfandel
The comment from PrestonG. of San Francisco seemed dismissive and definitive. Over the last month, as this column has been exploring zinfandels thatwere a step back from the popular over-the-top blockbuster style, hewrote: “Restrained is not authentic to the variety.”
Here atWine School, expressions of historical certainty about wine generally arouse suspicions, as do assertions of authenticity. They are almost always wrong, yet nonetheless valuable in provoking discussions.
Determining the authenticity of any product is never an easy task. It’s particularly difficult with wine. Its production is largely specialized, with few accessible records to testify to the techniques and goals of long-ago vignerons.
The question of authenticity is especially perplexing in theNewWorld, where decisions about which grapes to plant and what style of wine to make were often entrepreneurial or commercial rather than cultural.
Even so, if you are producing cabernet sauvignon in California or pinot noir in Oregon, you can at least consult historic references, like Bordeaux and Burgundy.
If you are making zinfandel, however, you are for the most part on your own. Although zinfandel has been shown to be genetically identical to tribidrag, a Croatian grape, and to primitivo, fromthe Puglia region of Italy, no definitive OldWorld blueprint existed for early zinfandel producers. Free fromthe dictates ofwell-known styles, theywere able to followtheir ownmuses.
Nonetheless, old zinfandel vineyards, as Eric of
Capitol Hill, D.C., pointed out, do offer a few clues about what long-ago wine producerswere thinking.
PrestonG. cited Italian immigrants in California in the 19th and early 20th centuries who planted zinfandel, often in concert with other grapes. Some of these vineyards survive to this day, and are cherished and protected as heirlooms, while giving us some idea of howthese farmers imagined their wines.
Zinfandel, for all its alluring qualities of spicy fruit flavors, can, depending on the vintage, lack other attributes. It is not always sufficiently tannic, for example, so these old farmers made sure aswell to plant petite sirah, a notably tannic variety.
But these long-ago farmers, with their OldWorld experience, anticipated problemswith more natural solutions. As today’s cliché has it, those old wineswere truly made in the vineyard.
Still, we don’t know much about howtheir wines smelled, tasted or felt in the mouth. And zinfandel producers cannot point to OldWorld cultural traditions, even if the immigrants who planted these old vineyardswere in a sense trying to conjure up the wines they’d enjoyed in southern Italy or wherever they originated.
But history tells us that zinfandel can be a lot of things, depending, as with so many wines, on the intent of the producer. Our aim in exploring amore restrained set of zinfandels was simply to examine the wine made froma different point of view.
As usual, I picked three examples. Theywere: Broc Cellars Vine Starr Sonoma County Zinfandel 2018, Maître de Chai Clements Hills Stampede Vineyard Zinfandel 2017 andDashe Cellars Vineyard Select California Zinfandel 2018.
The alcohol content ranged from Broc’s 12.8% toMaître de Chai’s 14.2% toDashe’s 14.5%.
While wines above 14% alcoholmay not seem restrained, in the context of zinfandel, where wines have often topped 16% and even hit 17%, restraint is a relative thing.
Even among these wines, the differences in character were profound. The Broc was bright, fresh and nervy, with aromas and flavors of flowers and spicy fruit. Aciditywas its defining quality. Itwas tangy, lightly tart and deliciously refreshing.
Chris Brockway, the winemaker, says Vine Starr was inspired by the wines of Beaujolais and the Northern Rhône. For me, Beaujolaiswasmost evident in its snappy, juicy vibrancy and simple, easyto-digest drinkability.
TheDashe, at 14.5% alcohol, was rounder and richer, yet pretty, with bright, spicy, floral flavors. Itwas extremelywellbalanced and reminded me of an excellent Southern Rhône blend, although the producers, Mike and Anne Dashe, say only that they were aiming for a “bistro wine,” a bottle made to go well with food.
Unlike the Vine Starr, whichwas 100% zinfandel, theDashe included 6% petite sirah, which may account for its lightly tannic texture, and 5% teroldego, a northern Italian grape that paired seamlessly with the others.
The third bottle, from Maître de Chai— French for cellar master— stood out. Itwas a single-vineyard wine, unlike the others, fromgrapes grown on decomposed granite soils in Clement Hills, a small viticultural area in the southeast part of Lodi.
The other two wines, regardless of the intent, were varietal wines, defined by the characteristics of the grape as expressed by their producers. The Maître de Chai, though, seemed to be a wine of a particular place, earthier and more mineral, with focused fruit and floral flavors and a pleasant touch of tannin. As with theDashe, several other grapes like mission, grenache and mourvèdre were part of the blend, though the producerswere not explicit about the precise mix.
As different as the bottleswere, I thought each was an excellent example of zinfandel’s potential in a variety of styles.
By and large, readers seem to enjoy zinfandel, although some pushed back againstmy aversion to high-alcohol bottles.
Readers also offered plenty of suggestions of favorite producers, which I very much appreciated. Alex Seizew of Ojai, California, even suggested a white zinfandel from Turley, which happens to be an excellent bottle, dry and refreshing.
As far as these wines went, however, opinions flew in all directions. Martina MirandolaMullen of NewYork likened the Maître de Chai to an elegant Bordeaux blend, but George Erdle of Charlotte, North Carolina, said itwas syrupy and disjointed. His dining group enjoyed the Dashe best, and seconded my suggestion, calling it Rhône-like.
Jerry Pendzick of Jacksonville, Oregon, said the Broc reminded him of a watery pinot noir. But Martin Schappeit of Forest, Virginia, tookmy recommendation and tried a 2015 Broc with a recipe for orange beef.
“This food fits thiswine like Cinderella’s foot fit the shoe,” he said. “Iwas sitting down and thought in a sentimental moment: This is an American wine and I love it.”