Zinfandel on the Central Coast dates back to the 19th century – before prohibition.  From the west side of Templeton, to the Santa Margarita Ranch, and to the back roads of the eastside of Paso Robles – Padres, ranchers, and even a Polish concert pianist have cultivated the rich and robust varietal for close to 200 years.  Each of the different microclimates and each of the distinctive personalities have produced unique styles of Zinfandel.  This piece of history has carried through to today’s Zinfandel. You can find ripe and juicy Zins with their signature peppery finish. Also accessible are the earthy and elegant styles with a richer mid palate.  Truly, there is a Zinfandel for everyone on the marvelous Central Coast.  

While driving from Highway 46 East to 46 West, much of the visible vineyards are planted to Zinfandel.  Head pruning is a style of farming, usually specific to the variety, which you can find on many properties in the area.  Farming this way is quite labor intensive and often more costly.  However, the product makes it all worth it. Zinfandel grapes from these head pruned vines are ultra concentrated, made for those who crave a true “big and bold” red wine.  Pair a bottle of this wine with a steak and call it a perfect evening!

Since Zinfandel from the Central Coast was first recognized by serious wine connoisseurs in the late 1880s, the buzz around the wine has not subsided.  Bottlings from the wineries in the area continue to receive high acclaim and are enjoyed by oenophiles around the world.  
The third weekend in March, every year, is dedicated to ZinFest in Paso Robles.  At this time the true Zin lovers come to town to quench their thirst.  However, it is easy to find a delicious Zinfandel year round.  Now get out there and start tasting!