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Ravenswood Teldeschi Vineyard Zinfandel 2011

Zinfandel from Sonoma County, California
  • CG94
  • W&S93
  • TP95
  • W&S94
  • CG91
  • WS90
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4.1 11 Ratings
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4.1 11 Ratings

Winemaker Notes

Teldeschi Zinfandel's powerful aromas of black cherries, coffee, caramel, and vanilla as well as other sweet dark fruit scents, combine to create the classic character of a great Dry Creek Benchland Zinfandel. Rich flavors of sweet cherry liqueur, vanilla, and smoke lead to a ripe, dense, long, moderately astringent, and bright fruit finish.

Critical Acclaim

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CG 94
Connoisseurs' Guide

Ravenswood takes its accustomed place at the head of the class with its collection of single-vineyard offerings from 2011, and, among the many of a very good lot, the Teldeschi bottling wins top honors once again. Leading with a sweetly perfumed nose of dark berries and briar with highlights of stony soil lending it a singular complexity all its own, the wine comes across as serious and even somewhat brooding on the palate, and, while fairly sturdy, it is never severe. It is as deep as or deeper than most Zins we have yet tasted from the vintage, and there is not an ounce of fat to found on its well-muscled frame. It can only improve in the decade to come.

W&S 93
Wine & Spirits

The oldest vines in this Zinfandel, Petite Sirah and Carignane blend date to 1913 and 1919, planted on western-facing slopes of Dry Creek Valley benchland. That western exposure contributes to the sense of ripeness in the wine, but the old vines have sustained freshness in their fruit to keep it balanced. It smells like roasted meats and cherry skin, presenting its earthiness with frisky energy that leaves the mouth feeling clean and tasting good. The lovely richness will meld with slow-smoked beef ribs.

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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.

California

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Responsible for the vast majority of American wine production, if California were a country, it would be the world’s fourth largest wine-producing nation. The state’s diverse terrain and microclimates allow for an incredibly wide-ranging selection of wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. Wineries range from boutique to massive corporations, and price and quality are equally varied—plenty of inexpensive bulk wine is made in the Central Coast area, while Napa is responsible for some of the world’s most prestigious and expensive “cult” wines.

Just about every style of wine you can imagine is made in California, from bone dry to unctuously sweet, still to sparkling, light and fresh to rich and full-bodied. Each AVA and sub-AVA has its own distinct personality. In the Napa Valley, Cabernet Sauvignon, Merlot, and other Bordeaux varieties dominate, as well as Sauvignon Blanc. Sonoma County is best known for Pinot Noir, Chardonnay, and Zinfandel. The Central Coast has carved out a niche with Rhône blends based on Grenache and Syrah, while Mendocino has found success with Alsatian varieties such as Riesling and Gewürztraminer. With all the diversity that California has to offer, it is certain that any wine lover will find something to get excited about.

Other Red Blends

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World experimentation is permitted and encouraged. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

HOR207356_2011 Item# 125825

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