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Ravenswood Amador County Zinfandel 2006

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Ravenswood Winery:
  No Wimpy Wines. That’s the motto of Ravenswood Winery, a winery that believes that white Zinfandel’s best quality is that it preserved Old Vine Zinfandel during Prohibition. That’s not just some flashy name either: Joel Peterson, founder and winemaker of Ravenswood and nicknamed “the Godfather of Zin,” lives it every day. He spent 15 tireless years tr... Read more
  No Wimpy Wines. That’s the motto of Ravenswood Winery, a winery that believes that white Zinfandel’s best quality is that it preserved Old Vine Zinfandel during Prohibition. That’s not just some flashy name either: Joel Peterson, founder and winemaker of Ravenswood and nicknamed “the Godfather of Zin,” lives it every day. He spent 15 tireless years trying to get his winery to turn a profit, and while his first harvest was in 1976, it was in 1992 that he finally quit his other job at a clinical lab, splitting his life in two the whole time. Financing the operation was always difficult. For many years, the winery moved around, trying to find a cheap place to house their operations. It wasn’t until their Vintners Blend program was launched that they were finally able to settle down with the money they made, in 1991. Starting in the mid 80s, Vintners Blend was a less expensive wine, thanks to the fact that it was created by blending many grapes from different vineyards. In 1982 Ravenswood made their first Zinfandel with grapes from multiple vineyards, creating its County Series: wines that feature regional distinctions. Today, it sources grapes from over 100 vineyards in northern California, a huge expansion from its original vagabond roots. Read less

Tasting Notes:

Most of the grapes for this wine came from the Distasio Vineyard in Amador County’s Shenandoah Valley. Here in the Gold Country of the Sierra foothills, summer days are hot, often topping 100°, but the high-elevation nights are cool. As a result, Amador County grapes usually have no trouble ripening and maintain zippy acids. Decomposed granite soils rich in iron and cinnabar add to the fruit’s distinctive quality. And the ‘06 vintage was quite good. As Joel says, it’s “very Amador,” with cherry cola on the front palate backed up with high-toned berry character, lots of spice and dry tannins in the background. A sophisticated, high-falutin’ quaff that an old 49er would have enjoyed in the fancy front parlor. And that we’re sure you’ll enjoy wherever you decide to savor your Eureka moment.

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100 cases produced.


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