Issue link: http://digital.copcomm.com/i/859549
{ SOMMjournal.com } 143 T E L D E S C H I Dry Creek Valley The early history of the Teldeschi fam- ily reads a bit like an Italian opera. As incredible as it is, suffice it to say here that they've been stewards of the Teldeschi Ranch since the early 1900s. In the 1970s, they met a young Joel Peterson. According to legend, Frank Teldeschi and Peterson sat under a tree with bottle of Frank's wine, and four hours later, Peterson could hardly walk but managed to make a deal for a few tons of Zinfandel. The 30 acres of vines were planted in the gravelly clay loam soils between 1913 and 1919. Today it consists of mostly Zinfandel— some vines up to 90 years old—a bit of Petite Sirah and Alicante Bouschet rounds out the field blend. Ravenswood 2014 Teldeschi Zinfandel, Dry Creek Valley Wild berry, coffee and earth define the perfume arising from this single vineyard Zinfandel, which also blends in 19% Petite Sirah and 5% Carignane. Aged for 19 months in French oak, and boasting an abv of 15.1%, this inky black wine is a zinphony of taste, balance and texture. Creamy blackberry and anise adds weight and coats the tongue, while dark chocolate melts on a black pepper path. 95 – Meridith May, Publisher/Editorial Director B E L L O N I Russian River Valley Originally from Emiliana Romagna, Richard Belloni, a former cabinetmaker, pur- chased roughly eight acres of vines in the Russian River Valley in 1971. The silty clay vineyard harbored Zinfandel vines planted around 1900. Then, in the early 1990s, after Joel Peterson had made a name for Ravenswood as an old-vine Zinfandel specialist, Belloni reached out to him. Initially, Peterson was reluctant, as the vineyard consisted of about 25 percent Carignane, Alicante Bouschet and Petite Sirah. Not to mention that it flooded every winter. Today, it's a blessing, as the entire lot is picked at the same time and fermented together. This, compounded with the longer hang-time attributed to the cooler area, has resulted in one of the most balanced and fascinating wines offered by Ravenswood. Ravenswood 2014 Belloni Zinfandel, Russian River Valley This single vineyard designate combines 25% of other "mixed black" varieties to create a wine that implodes with fruit. On the nose, black cherry, mocha and violets are intense and heady. The floral tones subdue on the pal - ate: dried lilacs, violets and mountain brush meld with blackberry and spiced cedar. The acid keeps it lively through the long finish. 93 – M.M. B A R R I C I A Sonoma Valley In 1978, Barbara Olesen and Patricia Herron purchased a 36-acre Sonoma Valley vineyard first established in 1864. They knew nothing of farming, but they did rec - ognize the site's greatness and named the vineyard Barricia, combing their names. In this volcanic, clay loam soil lived six acres of Zinfandel planted sometime before 1892. Eventually these highly coveted berries, known for their black berried and spicy character, would end up in Ravenswood. At 80 years old and after the passing of Patricia, Barbara had no choice but to sell. In 2006, Mel and Angela Dagovitz purchased the vineyard that today is made up of 75 percent Zinfandel and 25 percent Petite Sirah. Initially, they planned to change the name, but after getting to know Barbara, the name stayed, as did their friendship. PHOTO: COURTESY OF RAVENSWOOD WINERY PHOTO: COURTESY OF RAVENSWOOD WINERY "YOU DON'T EVER STOP TRYING TO GET BETTER." —GARY SITTON