Wine Spectator: "Powerful and deeply structured, with distinctive aromas of smoked pepper, black raspberry and fruitcake spices. The flavors balance ripe tannins and lively acidity, offering notes of blackberry, dark chocolate, licorice and mineral. Best from 2016 through 2024. 1,596 cases made."
Winery: "The 2012 Old Hill Zinfandel is refined and reserved yet assertive. Nice weight and texture are perfectly accompanied by black fruit and dried flowers. The finish is long and incredibly enjoyable. Drink between now and 10-15 years."
The Vineyard: "Otto Teller was larger than life. He had worked out a special recipe for life and stuck to it. He couldn’t stand excesses or the distractions of modern life; he knew what was good, elegant, and classic, and he eschewed anything that didn’t meet his standards. Teller’s pride and joy was Oak Hill Farm in Sonoma Valley, where he raised flowers, produce, and decorative shrubs—and which he expanded in 1981 to include Old Hill ranch, whose century-old grapevines mingled with junk cars, abandoned appliances, blackberries, and poison oak. Ignoring consultants who advised him to fumigate and replant, Otto brought the vineyard back from the dead. He cleared the brush, cultivated a natural cover of grass, and stimulated growth with foliar kelp, relying on ladybugs and praying mantises to control pests. Planted in the traditional field blend of early California grape growing, these were some of the oldest vines in the Valley of the Moon. When Otto died in 1998 at the age of 90, his stepson Will Bucklin left his winemaking job to take over Old Hill. A vineyard that is not only a historic embodiment of California wine, but an ongoing incarnation of Otto Teller: big, rich, complex, generous, and uncompromising."
Size: 750ml; cork
Varietal: 75% Zinfandel and 25% "Mixed Blacks"
Aging: 19 months in 100% French Oak, 30% new
Region: Sonoma Valley, California
Limited Production: 1,596 dozen made
The quiet strength of the Ravenswood Old Hill Zinfandel allows it to pair with hearty and lighter meaty fare, so you can pen your own crave list... Your first glass will be cozy up happily to Chinese style baby backs cut in finger food friendly lengths. As for the entree, our first choice is a classic beef bourguignon with bacon and mushrooms. Talk about a heavenly combination. A twist on a classic cold weather dish is Indian-spiced short ribs. Also not to be missed. Not in the mood for beef? How about eggplant stacks with pork and olive ragù? And if you're bringing this California red to a holiday table, we can't think of anything better to pour it with than a Dr. Pepper-glazed ham with prunes. Sounds weird, we know, but the flavor is out of this world. For your last course, we recommend going the sweet route. Fill everyone's glasses once more and then give them each a thick slice of spiced chocolate cake with macerated berries on top. We don't know about you, but we're ready for a glass...
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