Today’s Ravenswood Winery 2012 Barricia Vineyard Sonoma Valley Zinfandel is aromatic and delicious, a bold, balanced delight that begs for a thick steak or your favorite backyard BBQ.

This wine is so good that it will certainly sell out before day’s end, so please be sure to reserve yours soon.

Our whole tasting panel is over the moon for this superb Zinfandel. There is something very special about this wine. Perhaps because it hails from the best in a decade 2012 vintage, or perhaps it is testament to the skills of winemaker Joel Peterson. Whatever the reason, all you need to know is that this wine is fantastic!

Aromas leap from the glass, with fresh blackberry, spiced cherry, chocolate covered cherry, sweet tobacco leaf, grilled plum, baker’s chocolate, mixed spice and black pepper.

Rich, full flavors cascade across the palate, quickly reaching the far corners of the mouth with bold blackberry, spiced cherry candy, black cherry juice, grilled plum, dried fall leaves, subtle tobacco leaf, mixed spice and black pepper.

Stock up while you still can!

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As a special treat, here is an interview from our Top Secret Files that Agent Red had with Ravenswood founding father and winemaker, Joel Peterson, when we featured his Chauvet Zinfandel back in 2011:

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WINEMAKER INTEL BRIEFING DOSSIER

SUBJECT: JOEL PETERSON

DATE OF BIRTH: APRIL 1947

PLACE OF BIRTH: Born in Oakland, California. Fifth generation Californian.

SIGNATURE VARIETAL: ZINFANDEL

WINEMAKER QUOTE: ”Style, history, quality, character - California wine has it all.”

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WINEMAKER INTERVIEW

AGENT RED: Greetings, Joel. We are thrilled to be showing your very exclusive Chauvet Zinfandel today. Thanks so much for taking some time to answer questions for our Operatives today.

JOEL PETERSON: Happy to answer questions, particularly when they are about my favorite subject, wine. I am also thrilled that you are showing my wine today. Direct experience is one of the best ways that we have of developing fans for Ravenswood wines.

RED: I’m sure that our Operatives will respond well to today’s offer. Your Chauvet Zinfandel is excellent! Was there a specific experience in your life that inspired your love of wine?

JOEL: My father taught me to taste when I was fairly young. Many young men play baseball or hunt with their fathers (we did those things as well), but what was unusual was that I learned to taste wine and, as a result, got an olfactory training that is fairly rare.

The single wine that changed my vision of wine was a 1957 Chateau Fortia. I was about 20 years old and had developed incredibly interesting and complex perfume and flavors making is one of the most memorable wines that I had tasted up to that date.

RED: And where did you learn the most about winemaking?

JOEL: I spent the years from 1973 until 1977 with Joseph Swan learning the nuts and bolts of winemaking. Joe was good friends with Andre Tchelistcheff and used him as a consultant, so I was able to learn in a very hands on way from the best in the business.

RED: What is your winemaking style or philosophy?

JOEL: Wines should reflect the flavors of the places that they were grown. Wine should taste like fruit, not oak. Wine should be balanced, rich and complex and interesting. The best wines are the ones that develop well with age. To that end we attempt to let each vineyard express its optimal character by using winemaking techniques and careful attention to detail that dwells on each vineyards particular strengths.

Our mantra is “no wimpy wines”, meaning that we want each wine we have to exhibit strength of character, not merely power.

RED: What wine or winemaker has most influenced your winemaking style?

JOEL: There are a whole series of wines that have influenced my winemaking style. Most of them have been European form places like Bordeaux, the Rhone and northern Italy. These memorable wines have a certain balance of fruit, density, acid and tannin that I find desirable in a wine.

RED: How long have you been making wine?

JOEL: 35 years

RED: Who do you make wine for?

JOEL: I make the wine that best expresses the vineyard, the vintage is balanced and tastes good. As a result, it is fair to say that Ravenswood makes wine for me, wine reviewers and wine lovers everywhere.

RED: Tell me, what makes the Sonoma Valley so special?

JOEL: The Sonoma Valley is, from a historical perspective, one of the first important grape growing regions in California. It was chosen because it has all the elements that create excellent wines. The soils, for the most part, are volcanic. In the case of Old Hill, they are called Tuscan Red Hill soils. These soils are ideal for dry farming vineyards. The other primary characteristic is that it has a maritime influence which creates a significant diurnal variation; that is warm days and cool nights. This allows for longer maturation resulting in more intense and fresher fruit flavors in the wine.

RED: What is one piece of advice that you would give to someone that is considering a career as a winemaker?

JOEL: Learn your craft well, be patient and love what you do. It is not “just a job”.

RED: What is occupying your time at the winery these days?

JOEL: The usual things, but I spend a lot of time these day sharing the joy of wine and the special aspects Ravenswood with as many people as I can.

RED: Please tell me a little bit about the wine we are featuring today

JOEL: The 2006 Ravenswood Old Hill Ranch Zinfandel is a wonderful wine. It received 95 points from Wine and Spirits Magazine and was their highest rated Zinfandel of the year. The vineyard is one of California’s most historic and interesting vineyard plantings. It is located in Sonoma Valley and was originally planted in 1861 by William McPhearson Hill. The vines that go into the wine that we are featuring were planted in 1889.

This is a unique vineyard because it is a mixed field blend planting from the old school of California viticulture. As planted, it includes zinfandel which is about 51% of the field blend, and as many as 14 other grape varieties. Many of these varieties are Rhone varieties like Syrah and Grenache and Mourvedre. This contributes a rather interesting Rhone-like character to the wine, which is rich, complex and age worthy as one might expect of a vineyard with this kind of low production and vine age.

The vineyard is certified organic and is farmed with great attention and care. The winemaking is very simple, designed to bring out the best flavors of the grapes. Open top fermenters, punched down by hand, native yeast fermentations and approximately 30% new French oak contribute to the complexity, harmony, and nuance found in this wine.

RED: What is your favorite pairing with today’s wine?

JOEL: This wine would work well with anything that had its origins in the Mediterranean or Northern Italy. One of my favorite pairings with this wine is osso bucco or, alternately, a lamb daube.

RED: Please share one thing about yourself that few people know.

JOEL: I delivered my son, Morgan, at home.

RED: Both of my mini-agents were, as well! Tell me, what is your favorite ‘everyday’ or table wine?

JOEL: Sherman and Hookers Shebang. A one liter jug wine from California. Beyond that, I taste so much, my answer should be whatever wine is in front of me.

RED: How would you recommend that people approach your wines, or wine in general?

JOEL: With a sense of exploration, joy and with food and company.

RED: If you could choose any one wine to drink (regardless of price or availability), what would it be?

JOEL: I would never make such a choice. Wine is about diversity and complexity. One wine would be boring. This is not a monotheistic endeavor.

RED: Excellent answer! What is the one question that I should have asked you, and what is your answer to that question?

JOEL: Do you have the best, most interesting, most diverse, most challenging, most satisfying job in the universe? My answer, “YES!”

RED: Thank you so much for your time. We learned a lot about you – and about your wine. Keep up the great work, we are big fans!

JOEL: Every winery needs fans. Without them there is only a singular void. So, thank you to you and all those who make wine part of their daily experience.