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Ravenswood Teldeschi Vineyard Zinfandel 2009

Zinfandel from Sonoma County, California
  • CG93
  • WE90
0% ABV
  • TP95
  • W&S94
  • CG91
  • WS90
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0% ABV

Winemaker Notes

Powerful scents of boysenberry, cherry liqueur, licorice and dark chocolate. Chewy dark berry compote and bitter cherry flavors are underscored by strong mineral, smoke and licorice qualities. Sweet and gently tannic on the finish but not at all hard.

Critical Acclaim

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CG 93
Connoisseurs' Guide
Ravenwood's Teldeschi Zins have typically been among our favorites year in and year out, and, if outshone by its Old Hill cellarmate in 2009, it again earns enthusiastic endorsement for its deep, wonderfully pure varietal fruit. It is not an immediate wine, and it takes its time to bloom and show its full breadth of character, but there is real structure and enormous depth at work here, and its future would seem to be as sure as sure gets.
WE 90
Wine Enthusiast
This is a big, strong Zinfandel, packing a real punch in terms of flavor. It brings blasts of ripe summer blackberry and cherry, with notes of anise, nettle, chamomile, white pepper and briar. Carignane and Petite Sirah round out this complex, delicious blend, which is fully ready to drink now with game, rich stews or easy backyard barbecue.
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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.

Russian River

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A standout region for its decidedly Californian take on Burgundian varieties, The Russian River Valley is named for the eponymous river which flows through the region. While there are warm pockets of the AVA, it is mostly a cool-climate growing region thanks to breezes and fog from the nearby Pacific Ocean.

Chardonnay and Pinot Noir reign supreme in Russian River, with the best examples demonstrating a unique combination of richness and restraint. The cool weather makes Russian River an ideal AVA for sparkling wine production, utilizing the aforementioned varieties. Zinfandel also performs exceptionally well here. Within the Russian River Valley lie the smaller appellations of Chalk Hill and Green Valley. The former, further from the ocean, is relatively warm, with a focus on red and white Bordeaux varieties. The latter is the coolest, foggiest parcel of the Russian River Valley and is responsible for outstanding Pinot Noir and Chardonnay.

Chardonnay

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One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it’s grown and how it’s made. In Burgundy, Chardonnay produces some of the finest white wines in the world, typically tending towards minimal intervention in the winery and at its best resulting in remarkable longevity. This grape is popular throughout the world, but perhaps its second most important home is in California, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia, South America, South Africa, and New Zealand are also significant producers of Chardonnay.

In the Glass

When planted on cool sites, Chardonnay’s flavors tend towards grapefruit, green apple, minerals, and white stone fruit, while warmer locations coax out richer, more tropical flavors of fig, melon, and pineapple. Oak can add notes of vanilla, coconut, and spice (as well as texture), while malolactic fermentation can impart soft, buttery acidity.

Perfect Pairings

Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with simple seafood, light chicken dishes, and salads. Richer Chardonnays marry well with cream or oil-based sauces.

Sommelier Secret

Since the 1990s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has begun to swing in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. These Old-World style wines have been dubbed the “New California Chardonnays,” and anyone who claims they do not like Chardonnay should give them a try.

PIN141481_2009 Item# 114896

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