Ravenswood Zinfandel Alexander Valley Big River 2009

Editorial Review by Gregory Dal Piaz:

A bit oily, with notes of redwood, dark Brambly fruit and dark, roasted coffee-toned fruit on the nose. Soft and broad and slightly sweet on entry. This is a touch disjointed, with a noticeable streak of wood tannins obvious on the palate lending a dry, firm texture but leading to a bit of hollowness on the mid-palate. There’s plenty of red plummy fruit here, but this is a touch rustic, finishes with more wood tannin and spicy raspberry fruit. 86 points

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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
Suggested Recipe Pairing presented by
Layered Rice Pudding

RiceSelect's fragrant Jasmati® is blended with eggs, milk and fall's favorite spices, cinnamon and nutmeg, to create a delicious rice pudding, which is layered on top of fluffy cream cheese and abuttery pecan crust. Pairs well with a bold, tawny port with flavors of dried fruits, nuts, and spices.

View Recipe

Editorial Reviews for Ravenswood Zinfandel Alexander Valley Big River

Snooth User: Gregory Dal Piaz
89065212,797
3.00 5
03/20/2013

A bit oily, with notes of redwood, dark Brambly fruit and dark, roasted coffee-toned fruit on the nose. Soft and broad and slightly sweet on entry. This is a touch disjointed, with a noticeable streak of wood tannins obvious on the palate lending a dry, firm texture but leading to a bit of hollowness on the mid-palate. There’s plenty of red plummy fruit here, but this is a touch rustic, finishes with more wood tannin and spicy raspberry fruit. 86 points


External Reviews for Ravenswood Zinfandel Alexander Valley Big River

External Review
Source: NapaCabs.com
07/19/2013

After the difficult 2008 vintage, when the Adams family lost much of the crop from their very old (70 to 100+ years) Zin vines to early-season frost and late-season heat, the 2009 vintage was a welcome return to more reasonable (albeit still very low) yields.



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