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Ravenswood Dickerson Vineyard Zinfandel 2007

Zinfandel from Napa Valley, California
  • WE94
  • W&S90
14.6% ABV
  • WE92
  • WS90
  • W&S91
  • WE90
  • WW93
  • W&S91
  • WE90
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2.0 1 Ratings
14.6% ABV

Winemaker Notes

This is a strong year for Dickerson Vineyard. A bright medium red, it is bursting with bright, red raspberry scents, Asian spices, flowers, and minerals, topped with perfect levels of acidity. The long, focused finish has full, ripe tannins and hints of mint and chocolate. Classic Dickerson.

Critical Acclaim

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WE 94
Wine Enthusiast
Hard to exaggerate the beauty of this single-vineyard Zin. It has the balanced elegance of a fine Cabernet, yet with Zinfandel's exuberant, briary flavors of wild forest berries, spices, Mexican molé sauce, anise, cola and sandalwood. Delicious and compelling, and a perfect pairing with your best grilled meats. Editors' Choice.
W&S 90
Wine & Spirits
Rich tannins give this a soft, cushioned feel, their smoky blackness releasing ripe flavors of peach, leaving an impression that's vermilion red in the end. A sweet, soft zin for lam roasted rare.
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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.

Sonoma Mountain

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Cabernet Sauvignon

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon is sometimes referred to as the “king” of red grapes. It can be somewhat unapproachable early in its youth but has the potential to age beautifully, with the ability to last fifty years or more at its best. Small berries and tough skins provide its trademark firm tannic grip, while high acidity helps to keep the wine fresh for decades. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region (and in St-Emillion and Pomerol, where it plays a supporting role to Merlot). The top Médoc producers use Cabernet Sauvignon for their wine’s backbone, blending it with Merlot and smaller amounts of Cabernet Franc, Malbec, and/or Petit Verdot. On its own, Cabernet Sauvignon has enjoyed great success throughout the world, particularly in the Napa Valley, and is responsible for some of the world’s most prestigious and sought-after “cult” wines.

In the Glass

High in color, tannin, and extract, Cabernet Sauvignon expresses notes of blackberry, cassis, plum, currant, spice, and tobacco. In Bordeaux and elsewhere in the Old World you'll find the more earthy, tannic side of Cabernet, where it's typically blended to soften tannins and add complexity. In warmer regions like California and Australia, you can typically expect more ripe fruit flavors upfront.

Perfect Pairings

Cabernet Sauvignon is right at home with rich, intense meat dishes—beef, lamb, and venison, in particular—where its opulent fruit and decisive tannins make an equal match to the dense protein of the meat. With a mature Cabernet, opt for tender, slow-cooked meat dishes.

Sommelier Secrets

Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

CAR541841_2007 Item# 101880

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