Ravenswood Big River Zinfandel 1998

Zinfandel
  • 90 Robert
    Parker
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Ravenswood Big River Zinfandel 1998 Front Label
Ravenswood Big River Zinfandel 1998 Front Label

Product Details


Varietal

Producer

Vintage
1998

Size
750ML

Your Rating

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Somm Note

Winemaker Notes

A relative newcomer to the Ravenswood stable (the 1994 vintage was our first, adorned with the Sonoma Sesquicentennial label), this vineyard in the Alexander valley region of Sonoma County yields Zinfandel fruit with classic rich, ripe berry flavors and peppery spice. Produced in typical Ravenswood fashion (natural yeast fermentation with the cap punched down by hand 3-5 times daily and aged 16+ months in French oak) this wine is certainly big in flavor and texture, but the bright, racey acidity keeps it from seeming heavy or ponderous. To enjoy as a relatively mature wine, one could allow 3-8 additional years of cellaring.

Professional Ratings

  • 90

Other Vintages

2015
  • 93 Tasting
    Panel
  • 90 Wine
    Spectator
2012
  • 91 Wine
    Spectator
  • 90 Wine
    Enthusiast
2008
  • 90 Connoisseurs'
    Guide
2007
  • 93 Connoisseurs'
    Guide
2006
  • 92 Wine
    Enthusiast
  • 92 Wine &
    Spirits
2005
  • 96 Connoisseurs'
    Guide
1999
  • 91 Robert
    Parker
Ravenswood

Ravenswood

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Ravenswood, California
Ravenswood Gary Sitton and Joel Peterson Winery Image

Fueled initially by the inspiration and winemaking skills of Joel Peterson, aided and abetted by his business partner W. Reed Foster, Ravenswood winery has been dedicated to top quality, hand-crafted wine since the first crush in 1976. Every Ravenswood wine carries a unique vintage and vineyard identity in addition to the intense powerful – gothic – character with which the winery has come to be associated.

A key to Ravenswood’s success is their long-standing relationships with over 60 independent grape growers. Vineyards are chosen for their location, age, yield and special flavor characteristics. At Ravenswood, they are devoted to working with growers who share their philosophy about high quality.

Ravenswood Vineyard Designate wines are made employing what Joel Peterson refers to as “stubborn and impractical” Old World enological practices. Wines are fermented in small wooden tanks using wild, natural yeasts and punched down by hand three to five times per day. The wines are characterized by intense, spicy aromas supported by rich, berry flavors and long, clean finishes.

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CVI262394_1998 Item# 24264

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