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Ravenswood Teldeschi Vineyard Zinfandel 2010

Zinfandel from Sonoma County, California
  • CG96
  • WE92
  • W&S90
  • WS90
  • TP95
  • W&S94
  • CG91
  • WS90
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Try the 2013 Vintage 24 99
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4.5 8 Ratings
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4.5 8 Ratings

Winemaker Notes

The mostly old vines that make up the Teldeschi vineyard are Zinfandel, Carignane, and Petite Sirah, a mélange typical of older vineyard plantings in California. The three varieties are fermented separately and blended to taste. The winemaking style brings out the best of the vineyard—power and big flavors. Teldeschi Vineyard is always the highest quality of the Zinfandel vineyards that Ravenswood crushes from the Dry Creek Valley.

Critical Acclaim

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CG 96
Connoisseurs' Guide

Regardless of its high Petite Sirah content, this always special bottling delivers, year in and year out, one of the purest expressions of Zinfandel's berry-like fruit that crosses our tasting table. In this vintage, one that has not always been kind to the variety, the wine tops the charts again with a full-bodied, noticeably tannic composition that is lifted by its deep and keenly focused blackberry fruit, and by the way it manages to exude power and inner strength yet is never the least bit overdone.

WE 92
Wine Enthusiast

This is classic Dry Creek Zin—robust, heady, rich in tannins, spicy and insanely flavorful. Explodes with briary, brambly wild berries, mocha, tobacco, anise, dried pine needles and exotic sandalwood notes. Really delicious now, and should age well over the next 10 years, gradually mellowing and shedding fruit and tannins.

W&S 90
Wine & Spirits

Grown on benchland vineyards planted in 1905 and 1910, this wine includes carignane and petite sirah. Its concentrated red fruit flavor is overlain with blueberry and blackberry scents, its meaty and powerful tannins carrying a dark fruit extract that tastes like blueberry skins. This is meaty and ferrous, needing bottle age to settle.

WS 90
Wine Spectator

Vibrant and zesty, with bright raspberry and cinnamon aromas and focused, briary flavors of cherry, cedar and cracked white pepper. Finishes on a crisp mineral note.

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Ravenswood

Ravenswood

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Ravenswood, , California
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.

Home to the world’s most powerful wines made from the Nebbiolo grape, the Barolo village of Piedmont has long been known as “the wine of kings, the king of wines.” There are two predominant soil types here, which distinguish Barolo from neighboring Barbaresco as well as from the lesser surrounding areas. Compact and fertile Tortonian sandy marls define the vineyards to the west, typically resulting in fresher, fruitier, and softer wines that are approachable relatively early on in their evolution. This is sometimes referred to as the “feminine” side of Barolo and is closer in style to Barbaresco with its elegant perfume. On the eastern side of the region, Helvetian sandstone clay soils are chalkier and less fertile, producing age-worthy wines with full body and structured tannins—the more “masculine” style. The best Barolo wines need 10-15 years before they are ready to drink, and can further age for several decades.

Barolo is one of the world’s most distinctive red wines, and experienced tasters typically have no trouble picking it out of a lineup. In addition to Nebbiolo’s signature “tar and roses” aroma, one can expect to find complex notes of strawberries, cherries, leather, white truffles, anise, fresh and dried herbs, tobacco, violets, plum, and much more. Despite its deceptively light garnet color, Barolo has a full presence on the palate and plenty of tannin and acidity. The traditional style of Barolo relies on the use of neutral large wooden vats for aging, which do not impart flavor to the wine and preserve the natural character of the Nebbiolo grape. Meanwhile, a more modern, “international” style of Barolo utilizes small French oak barrels to add spicy, woody flavors and a softer texture resulting in earlier drinkability.

Nebbiolo

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Responsible for some of the most elegant and age-worthy wines in the world, Nebbiolo is the star variety of northern Italy’s Piedmont region. Grown throughout the area as well as in neighboring Valle d’Aosta and Valtellina, it is at its best in the Piedmontese villages of Barolo and Barbaresco. Nebbiolo is a finicky grape, and needs a very particular soil type in order to thrive. Outside of Italy, it often fails to show the captivating aromas for which it is so beloved, but some success has been achieved in parts of California.

In the Glass

Nebbiolo is an elegant variety with mouthwatering acidity and a compelling perfume of rose petals, violets, fresh tar, licorice, clay, and dried cherries. Light in color and body, Nebbiolo is a more powerful wine than one might expect, and its firm tannins typically need time to mellow. With age, it develops a velvety texture and a stunningly complex bouquet.

Perfect Pairings

Nebbiolo’s love affair with food starts in Piedmont, which is home to the Slow Food movement and some of Italy’s best produce. The region is famous for its white truffles and wild boar ragu, both of which make for excellent pairings with Nebbiolo.

Sommelier Secret

If you love Barolo and Barbaresco but can’t afford to drink them every night, you can try the more wallet-friendly, earlier-drinking Langhe Nebbiolo. But Piedmont’s best-kept secret is the northern part of the region, where outstanding earthy and rustic versions of the variety (known here as “Spanna”) are produced in Ghemme and Gattinara.

LIM829340_2010 Item# 120821

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