Zinfandel Sirah), Carignan, Grenache, Mourvèdre, Mission and Muscat. While most vineyards are now fully segregated, California winemakers continue to use other grapes (particularly Petite Sirah) in their Zinfandel wines. Zinfandel is grown on approximately 11% of California's vineyard land area. Around 400,000 short tons (350,000 tonnes) are crushed each year, depending on the harvest, placing Zinfandel third behind Chardonnay and Cabernet Sauvignon and just ahead of Merlot. In California, 20% of the Zinfandel-growing counties hold 80% of the Zinfandel growing area; however, major producing areas such as San Joaquin County, Stanislaus County, and Madera County produce Zinfandel primarily for blends or
Tempranillo that Californian Tempranillo wine production began to flourish, following the establishment of suitably mountainous sites. Production in this area has more than doubled since 1993. During the 1990s, Tempranillo started experiencing a renaissance in wine production worldwide. This surge began partly as a result of the efforts of a 'new wave' of Spanish growers who showed that it was possible to produce wines of great character and quality in areas outside of the Rioja region. One result of this has been that Tempranillo varietal wines have become more common, especially in the better-suited, cooler Spanish regions like Ribera del Duero,