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Date Printed: 11/28/2014
Ravenswood Big River Zinfandel 2008
Ravenswood Big River Zinfandel 2008
(search item no. 114895)
boutique wine
has fluid
has fluid 360

Connoisseurs' Guide rating: 90 points
PRICE ON 11/28/2014: $34.99

ratings pedigree (past vintages):
2011 International Wine Cellar rating: 90 points
2009 International Wine Cellar rating: 92 points
2007 International Wine Cellar rating: 93 points
2007 Connoisseurs' Guide rating: 93 points
2006 International Wine Cellar rating: 94 points
2006 Wine Enthusiast rating: 92 points
2006 Wine & Spirits rating: 92 points
2005 Connoisseurs' Guide rating: 96 points
2001 International Wine Cellar rating: 91 points
1999 International Wine Cellar rating: 94 points
1999 The Wine Advocate rating: 91 points
1998 The Wine Advocate rating: 90 points

Winemaker's Notes:

The 2008 Big River is dense reddish blue in color. Hints of fennel, oak-spiced roasted nuts and dark berries on the nose. Plummy, ripe mouth-filling flavors with a long, soft, fruit and oak-driven finish help make this wine a deeply concentrated, sappy, satisfying Zinfandel.
My Notes:

Additional wines from Ravenswood:

About Ravenswood:

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 our long-standing relationships with over 60 independent grape growers. Vineyards are chosen for their location, age, yield and special flavor characteristics. At Ravenswood, we are devoted to working with growers who share our philosophy about high quality.

Ravenswood Vineyard Designate wines are made employing what winemaker 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.