Ravenswood Teldeschi Vineyard Zinfandel 2010
Regardless of its high Petite Sirah content, this always special bottling delivers, year in and year out, one of the purest expressions of Zinfandel's berry-like fruit that crosses our tasting table. In this vintage, one that has not always been kind to the variety, the wine tops the charts again with a full-bodied, noticeably tannic composition that is lifted by its deep and keenly focused blackberry fruit, and by the way it manages to exude power and inner strength yet is never the least bit overdone.
This is classic Dry Creek Zin—robust, heady, rich in tannins, spicy and insanely flavorful. Explodes with briary, brambly wild berries, mocha, tobacco, anise, dried pine needles and exotic sandalwood notes. Really delicious now, and should age well over the next 10 years, gradually mellowing and shedding fruit and tannins.
Opaque purple. Potent black and blue fruit aromas are complicated by notes of candied flowers, licorice and Asian spices. Sappy, deeply pitched blackberry and boysenberry flavors of great clarity pick up weight with aeration. Rich but animated zin, with excellent finishing breadth, sweetness and length.
Grown on benchland vineyards planted in 1905 and 1910, this wine includes carignane and petite sirah. Its concentrated red fruit flavor is overlain with blueberry and blackberry scents, its meaty and powerful tannins carrying a dark fruit extract that tastes like blueberry skins. This is meaty and ferrous, needing bottle age to settle.
Vibrant and zesty, with bright raspberry and cinnamon aromas and focused, briary flavors of cherry, cedar and cracked white pepper. Finishes on a crisp mineral note.
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Known mainly for bold reds, crisp whites, and distinctive sparkling and fortified wines...
Known mainly for bold reds, crisp whites, and distinctive sparkling and fortified wines, Spain has embraced international varieties and wine styles while continuing to place the primary emphasis upon its own native grapes. Though the country’s climate is diverse, it is generally warm to hot. In the center of the country lies a vast, dry plateau known as the Meseta Central, characterized by extremely hot summers and frequent drought. Because of its location on the Iberian Peninsula, many of Spain’s wine regions are located on or near the milder coast, either of the Bay of Biscay to the north, the Atlantic Ocean to the northwest, or the Mediterranean sea to the south and east. Each of these regions has its own unique soil, climate, and topography, as well as principal grape varieties.
In the cool, damp northwest region of Galicia, refreshing white Albarino and [Verdejo] dominate, though elsewhere the most popular wines are generally red. [Rioja] is Spain’s best-known region, where earthy, age-worthy reds are made from Tempranillo and Garnacha ([Grenache]), as well as rich, nutty whites from Viura. [Ribera del Duero] produces opulent, fruity, top-quality wines from almost exclusively Tempranillo. [Priorat], a sub-region of Catalonia, blends Garnacha with Cariñena ([Carignan]) to make bold, full-bodied wines with a hint of earthiness. Catalonia is also home to Cava, a sparkling wine made in the traditional method but from indigenous varieties. [Sherry], Spain’s famous fortified wine, is produced in a wide range of styles from dry to lusciously sweet at the country’s southern tip in [Jerez]. Since the 1990s, international varieties like Cabernet Sauvignon, Merlot, and Sauvignon Blanc have been steadily increasing in importance in several regions.