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Date Printed: 8/29/2014
Ravenswood Lodi Zinfandel 2008
Ravenswood Lodi Zinfandel 2008
(search item no. 106427)
Wine Enthusiast rating: 87 points
PRICE ON 8/29/2014: $12.79

ratings pedigree (past vintages):
2007 International Wine Cellar rating: 88 points
2006 International Wine Cellar rating: 91 points
1999 Wine Spectator rating: 87 points
1999 International Wine Cellar rating: 87 points
1997 Wine Spectator rating: 88 points

Winemaker's Notes:

Fruit for the 2008 Lodi Old Vine Zinfandel is sourced from San Joaquin County where warm, dry temperatures provide ideal conditions for growing Old Vine Zinfandel. Cool maritime breezes from the Pacific Ocean and Sacramento River Delta keep the nights cool and provide additional hang time for the grapes. The roots of these old vines are deeply entrenched in the ground where nutrients and water are readily available. The result: concentrated juicy berries with layers of flavor and texture.

The 2008 Lodi Old Vine Zinfandel has aromas of dried currants, spice, and notes of plum and wild berry. A long finish, structured tannins, and balanced acidity complete this complex wine.

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.