If I remember correctly, Sutter Home made the first one because of an over abundance of zin grapes and/or poor year. Can you say Mouton Cadet?
And I believe it is made the same way as the great rose champagnes, with very little time on the skins. They don't peel the grapes.
As for the "red" zinfandel wines. No argument here,no comparison.
Although I do find it interesting that Wine Spectator refuses to give any zinfandel a higher mark than 94. They feel the grape does not and will never have the attributes of a classic "95-100" wine.