Ravenswood Belloni Ranch Zinfandel 2006 Front Label
Ravenswood Belloni Ranch Zinfandel 2006 Front Label

Ravenswood Belloni Ranch Zinfandel 2006

  • CG92
  • W&S91
750ML / 0% ABV
Other Vintages
  • W&S94
  • TP93
  • WE90
  • WE91
  • CG95
  • W&S94
  • WE92
  • W&S90
  • WE91
  • RP91
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750ML / 0% ABV

Winemaker Notes

Due to the long ripening time and the penetrating intervals of afternoon sun, the Belloni Zinfandel is deeply colored with an intense odor and the flavor character of boysenberries and blueberries, mingled with the traditional spice and smoky characteristics of Zinfandel. The luscious qualities of the wine make it delicious and ready to drink when it is young, but cellaring for five to seven years will contribute substantially to the wines complexity.

Critical Acclaim

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CG 92
Connoisseurs' Guide
22% Mixed Blacks. Deep and convincing aromas of blackberry with lighter hints of raspberry and boysenberry are joined in the nose by suggestions of briar, dark and rich soils and a faint whiff of cocoa powder. A very full-bodied wine, as are all the vineyard-designated bottlings from Ravenswood in this Issue, it uses both ample acidity and a solidifying streak of tannin to find the right kind of balance for uses with savory foods and for up to a half decade of cellaring.
W&S 91
Wine & Spirits
Deep purple flavors of black raspberry and pomegranate fill the luscious chocolatey tannins of this zin. It's firm, juicy and delicious, to decant for slow-braised short ribs.
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Ravenswood

Ravenswood

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Ravenswood, California
Ravenswood Gary Sitton and Joel Peterson Winery Image

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

Ravenswood Vineyard Designate wines are made employing what 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.

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Home to a diverse array of smaller AVAs with varied microclimates and soil types, Sonoma County has something for every wine lover. Physically twice as large as Napa Valley, the region only produces about half the amount of wine but boasts both tremendous quality and variety. With its laid-back atmosphere and down-to-earth attitude, the wineries of Sonoma are appreciated by wine tourists for their friendliness and approachability. The entire county intends to become a 100% sustainable winegrowing region by 2019.

Grape varieties are carefully selected to reflect the best attributes of their sites—Dry Creek Valley’s consistent sunshine is ideal for Zinfandel, while the warm Alexander Valley is responsible for rich, voluptuous Cabernet Sauvignon. Chardonnay and Pinot Noir are important throughout the county, most notably in the cooler AVAs of Russian River, Sonoma Coast and Carneros. Sauvignon Blanc, Merlot and Syrah have also found a firm footing here.

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Unapologetically bold, spice-driven and jammy, Zinfandel is often thought of as California’s flagship grape. In fact it owns this title by having the ability to adapt to the states’ many microclimates and landscapes, producing unique expressions of the grape throughout. Zinfandel thrives in California’s Central Coast, as well throughout Sonoma County, parts of Napa Valley, the Sierra Foothills, Lodi and Paso Robles.

Zinfandel was born in Croatia and later made its way to southern Italy where it became known as Primitivo. The astute imperial nursery of Vienna collected specimens of the vine and acted as the source of its journey to New England, carried by George Gibbs circa 1829. Eventually, making its way to California around the Gold Rush of 1849, Zinfandel found its new home, parading the true American spirit.

Tasting Notes for Zinfandel

Zinfandel is a dry red wine, though typically forward in fruit. Notes of dark plum, blackberry, sweet spice, dark chocolate and licorice are common. Very ripe examples may express a dried fruit quakity like fig or prune. But Zinfandel grown in cooler, coastal zones often shows red fruit, black pepper and fresh herbal characteristics like juniper and menthol.

Perfect Food Pairings for Zinfandel

Zinfandel is a powerfully flavored wine, mingling happily with bold food like brisket, lamb shanks, pork ribs or anything barbecued. More delicate Zins work with pork, lamb curry and even Ceasar Salad or Salad Nicoise.

Sommelier Secrets for Zinfandel

Thanks to its popularity both for home winemaking and as communion wine, many Zinfandel vines were able to survive prohibition, leading to the abundance of "old vine" Zinfandels. These low-yielding, ancient vines tend to produce wine that is deeply concentrated, delicately perfumed and decidedly complex.

BBI10486_2006 Item# 98409

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