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Date Printed: 10/25/2014
Ravenswood Vintners Blend Zinfandel (1.5 Liter Magnum) 2008
Ravenswood Vintners Blend Zinfandel (1.5 Liter Magnum) 2008
(search item no. 117734)

PRICE ON 10/25/2014: $12.99

ratings pedigree (past vintages):
2000 Wine Spectator rating: 86 points
1999 International Wine Cellar rating: 86 points

Winemaker's Notes:

NO WIMPY WINES! has been the rally cry for Ravenswood for decades, and the 2008 Vintners Blend Zinfandel fully embodies this uniquely Ravenswood mandate. It's a robust yet accessible wine with aromas of red raspberry and toasty oak that give way to seriously mouth-watering flavors of cherry and boysenberry. Notes of warm spice and layers of fruit are perfectly balanced with good acidity and soft, supple tannins.

Fruit for the 2008 Vintners Blend Zinfandel was sourced from premium lots in multiple regions of California. Imminently drinkable, this Zinfandel is a go-to bottling for impromptu entertaining. Pair with bold foods like spiced ribs, barbequed chicken, and juicy burgers off the grill — because Ravenswood Zinfandel is anything but wimpy.

Blend: 77% Zinfandel, 18% Petite Sirah, and 5% Carignane

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.