Ravenswood Winery: Independence and Zinfandel

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Ravenswood Winery Independence and Zinfandel
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• How many wine producers can say that their first
  wines they produced came in 1 and 2 at a
  prestigious San Francisco tasting? Ravenswood
  founder Joel Peterson maybe one of the only
  people who can honestly make this claim on behalf
  of his label.

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• The first wines to bear his ring of ravens were a
  pair of single-vineyard Sonoma County Zinfandels
  and they made quite a splash at their
  introduction in 1979.

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• Even with such a strong critical start and the
  financial backing that came with it, Peterson
  still did not have the funding necessary to
  purchase the high-dollar real estate required to
  buy his own vineyards. He had to come up with an
  innovative solution for his fledgling winery to
  continue crafting wine.

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• Peterson did what any wine maker would do he
  began to look for more grapes. As he did, he
  forged relationships with growers that, over
  time, became strong bonds. Ravenswood now
  produces wines from the grapes of many different
  growers. At last count, more than 60 independent
  contributing growers help make Ravenswood wines.

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• Peterson even shares space on the label of his
  Single Vineyard Designate wines. Each one proudly
  displays the name of the vineyard where the
  contributing fruit grew. These vintages have very
  limited production. They are only available to
  taste at Ravenswoods own visitors center. This
  is one very good reason to put Ravenswood on your
  touring itinerary.

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• The winery grew and the vintages produce were
  well-received. However, the location kept
  changing. Ravenswood moved five times in its
  first five years. The wandering winery even
  settled down for a decade or so in a tin-roofed
  shelter that was once a vegetable packing
  warehouse and woodworking shop whose specialty
  was wooden toilet seats.

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• Finally, in 1991, Ravenswood was able to make a
  permanent home in the outskirts of Sonoma. It is
  this location that has become one of the favored
  stops on Sonoma Valley tours.

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• Ravenswood sticks to old school techniques when
  it comes to making wine. Starting out, Peterson
  admired the European wines that were made without
  much technological interference in the relatively
  privative methodology.

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• He wanted to use the Old World techniques, but
  realized he would have to be vigilant to produce
  consistent quality. These time-honored techniques
  can still be seen in use at Ravenswood.

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• The wines are fermented in small, open-topped
  tanks. Temperatures are allowed to get quite warm
  to extract as much flavor as possible. Native
  yeasts are used instead of commercial cultures
  for a broader range of aroma and flavor.

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• The wines are aged in small, French casks. These
  and other techniques contribute to the bold and
  distinctive non-wimpy taste unique to this
  label.

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• Visit Ravenswood to see these Old World
  techniques in action. The onsite wine educator
  will guide you through the vineyard, the barrel
  room and perhaps even a hand-on lesson in
  blending. You may even want to return the next
  day to continue your studies.

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