We have been producing both Primitivo and Zinfandel since the 2000 vintage. Genetically these two varieties share the same DNA profile and we see mostly similarities between Primitivo and Zinfandel, but there is one noticeable difference I think is worth sharing. Zinfandel is notorious for hiding its true sugar content. At harvest when we measure the sugar content (brix) of the grapes, we are able to predict the alcohol level of the wine we will produce. This works well for all of the over twenty different cultivars we use to produce our wines; but not for Zinfandel. Somehow, we always get a better yield when it comes to Zinfandel.
When Tempranillo reads 25.9 brix we can count on a wine of 15.1% alcohol, but if Zinfandel reads 25.9 brix, we have produced wines well over 16% and one as high as 16.8%. Somehow the sugar in the Zinfandel doesn’t show up fully in the juice where we can measure it; instead a healthy portion of the sugar remains in the skins. During the fermentation, the yeast finds this ‘hidden’ sugar and converts it to ethanol and we get the elevated alcohol so common to Zinfandel. Well, Primitivo isn’t so devious. As the Primitivo grapes ripen and we measure the sugar content of the juice our estimations of the alcohol content of the wine are much more accurate. This helps us craft our wine and the result is that Primitivo rarely has the over-ripe, sometimes late harvest, characters that are associated with Zinfandel. I think this contributes to the stylist differences we see between Zinfandel and Primitivo, and how over the years Primitivo has differentiated itself from Zinfandel by producing a softer prettier wine with succulent red fruits and mild tannins.
If you are looking for a fresh bright Zinfandel, then Primitivo needs to be on your radar screen.
