I was talking to Gary Sitton the other day. He's the lucky guy in transition to fill the shoes of Joel Peterson, founder and retiring winemaker of Ravenswood. The subject was on zinfandel's rise and fall from power, a point Sitton agreed is part of zinfandel's history.
There was once a time not that long ago when the all-American grape variety had a cult following for producers like Ridge, Raffenelli, Edmeades, and Ravenswood. But the confusion created by white zinfandel and the increase in competition from other grapes took the luster off red zinfandel. People began to shift to pinot noir and meritage blends. In fact, zinfandel became the foundation for many cheap blends. The grape can be high-yielding in places like Lodi, so a producer can make a pretty cheap, generic red wine by using zinfandel as his base.
Sitton doesn't think that these blends will undermine the efforts of craft zinfandel users, but clearly the zin industry needs to retrieve its giddy-up. The answer may lay in the single-vineyard zins that show more character.
I'm among those who have had a falling out with zinfandel. I once enjoyed its heady, boisterous character but over time found too many of them overripe and raisiny. However, I recently tried some of Ravenswood's single-vineyard zins and those from Quivira, Ridge and Raffenelli. Good stuff.
Ravenswood's iconic Vintner's Blend was once a great wine, but now in the hands of new owner, Constellation Brands, it has become cheap plonk. Sitton says production was once 500,000 cases! No cult following there.
"We are at the crossroads as Ravenswood started out as a high-end, cult status brand," Sitton says. "We've grown the appellation tier of our zinfandel and out of necessity we started growing the Vintner's Blend. When you start that, you are wildly successful. But at the same time you try to remain relevant."
With the grilling season upon us, zinfandel has relevance. Besides being the patriotic grape for Memorial Day and July 4th, its jammy, fruit-forward character is a great match to hamburgers, ribs, pulled pork and other grilled or smoked meats.