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Date Printed: 8/23/2014
Ravenswood Lodi Zinfandel 2009
Ravenswood Lodi Zinfandel 2009
(search item no. 111607)

PRICE ON 8/23/2014: $12.99

ratings pedigree (past vintages):
2008 Wine Enthusiast rating: 87 points
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:

Just like great wine, Zinfandel vines only get better with age. For this Old Vine Zinfandel, we chose vineyards in San Joaquin County where warm days are punctuated by cool nights. The grapes stay dry, just what Zinfandel likes, but the roots have pushed deep to find water and nutrients so that the fruit is both juicy and concentrated. Cool nights mean longer hang time which in turn means more complexity. You'll discover aromas and flavors of dried currants, spice, plum, and wild berry in this wine, along with self-assured, muscular tannins and balanced acidity. Unbelievable with lasagna, grilled pepper steak, or stew.

Blend: 77% Zinfandel and 23% Petite Sirah

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.