Last night, we were joined by special guest, founder and winemaker, Joel Peterson of Ravenswood Winery, discussing the history of Zinfandel.
Click on the arrow above to watch the video.
Listen to Joel’s witty stories about winemaking.
Learn about the fascinating history of Zinfandel.
Discover the best pairings for Zinfandel.
If you’d like to read the 42 comments for this tasting, or make a comment yourself, visit:
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P.S. Want to know when we go live next Sunday with our special guest Rudi Rabl of Austria?
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Here’s a sampling of our lively discussion from our tasting…
You’ll find all of the wines we tasted here, along with tasting notes, scores, food pairings and available stock in your closest liquor store.
Here’s a previous tasting with videos that we did with Joel and Canada’s top wine writers and sommeliers in the nation’s capital.
Watch the video above to hear Joel’s story about how the winery got its name.
Heather Wall
Wine Columnist, Huffington Post Canada
Ravenswood Tasting
One definition of Godfather is as follows: noun “a man who is influential in a movement or organization, through providing support for it or through playing a leading or innovatory part in it.”
On November 18, I was lucky enough to be part of an intimate group of Ottawa wine writers and sommeliers to meet the Godfather of Zin himself, Ravenswood winemaker Joel Peterson. Joel is a born and bred Californian with a leaning towards science with a degree in microbiology and chemist parents.
He only dabbled in wine as a side hobby – until 1976. Joel’s lessons in winemaking began at the tender age of 10 when he was permitted to sit in on his wine loving father’s (Walter Peterson) tasting sessions. “Shut up and spit!” he was instructed after his first sip and the rest, as they say, is history.
Joel Peterson on learning about winemaking.
In 1976, Ravenswood was founded by the long haired science nerd with a Zinfandel focus of 427 cases and two single vineyards.
Though owning a winery sounds romantic, the company had yet to turn a profit and by 1979 was seeing red ink. Joel took on a partnership with fellow wine lover and Harvard MBA grad, Reed Foster. Reed handled the business side of the winery allowing Joel to focus on the grapes.
The early 1980s saw the success of White Zinfandel coming out of California and the suggestion was that Ravenswood should produce some of this jug wine to bump up their bottom line.
“No wimpy wines!” Joel decreed.
He stood by his word and created wines with bold flavours, skill, complexity and aging potential. It’s the iconic Vintners Blend, a Vintages Essentials, that put the company into black ink.
I came away with an understanding that each bottle will embody Joel’s vision of embracing the bold, banishing the bland, and leaving me with interesting tasting notes for my book.
Coming to Vintages December 12, 2015 is Ravenswood Lodi County Series Zinfandel 2013- $19.95
This is a “buy a case wine” in my opinion.
Ravenswood Old Vine Zinfandel 2013
Lodi, California, United States
It’s juicy, earthy and charming with lots of red fruit, plums, chocolate and a long silky, satisfying finish.
This wine will reward over the next 10 years. A superb deal for this much complexity.
On November 18th I met an innovator and leader in the California wine industry. I met a real-life Godfather.
The evolution of Ravenswood Zinfandel
Monique Ippolito
Wine Columnist, Ottawa Living Magazine
Joel Peterson is truly a fascinating man. Meeting the ‘Godfather of Zin’ himself, was one of the most incredible experiences I have had so far in my professional wine journey.
Joel’s unparalleled wisdom for wine captivated our intimate group of wine writers as we tasted through a superb flight of Ravenswood Zinfandels from different vintages and select vineyards.
As we worked our way through the Zins, starting with a preview of the 2014 Besieged – a mega blend of bold red grape varietals – I kept a keen ear for Joel’s analysis of each of the wines.
Joel’s entertaining and innovative ideology on crafting world class Zinfandels was equally memorable. His stern focus against the “no wimpy wines” ordeal created a distinct world renown style of Zinfandel coming from Northern California.
When Joel took his big plunge into winemaking back in 1976, he gathered all the resources he could scrounge, which was hardly any at the time, and all the knowledge he could possibly obtain to set his sights on making a style of Zinfandel like never before.
The interesting thing about Zins is that you can vinify them in several different styles. Where they are grown, how they are grown, yields, canopy management, sugar levels at the time of harvest and even the time of harvest itself, all contribute to its varying style.
For instance, high yielding vines in hot climates will most often produce a very fruit forward style which is pleasing to some but lacks immense complexity overall.
Go down even further down that rabbit hole and you will end up with white Zinfandel. Joel would have none it!
Joel grew up with an appreciation for Old World styles of wine from a very young age. Joel craved wines with structure, boldness, length, and a complexity of aromas and flavours; and he has no doubt achieved such qualities in his Zins and Zin blends.
Some of the key tidbits I enjoyed learning about the most from Joel’s tasting, were his insights into the management of his majestic decades old goblet vines; his respect for each vineyard by habitually vinifying them separately; and, particularly, his introduction of the concept of airroir to our group.
Airroir is something of supplementary definition to terroir where certain strong aromatic oils deposit itself around the vineyard and upon the waxy bloom of the ripening grape berries, thus influencing its style, aromas and flavours.
In Ravenswood’s particular case, their wines from the Dickerson Vineyard in Napa Valley has shown a consistent character of eucalyptus. This note is due to the influence of the eucalyptus at the north of the vineyard.
This unique attribute is even more pronounced during hot and dry vintages like in 2006 which I had the glorious opportunity to taste.
Of course, learning about Joel’s upbringing was certainly memorable as well. I find it quite fun and compelling to learn about how folks were introduced to the wine world and their ultimate direction towards it.
As for Joel, I have learned that he has been exercising his palate for wine since age ten. With strict instructions to taste and spit, Joel’s first wine job involved tasting and describing wines for his dad. He was tasked with this duty to assist his dad simplify his wine writing the way a ten year old child would in order to reach a wide relateable audience.
Joel’s parents both passionately appreciated Old World wines and that stuck with Joel so much that when he decided to make his own wines, he was adamant on crafting “the most European wine in California.”
Joel’s search for the right winery name.
Finally, Joel and I both share an immense fascination for ravens. I was patient throughout the tasting but had a burning inquiry into the basis of how ravens became so symbolic to Joel.
Seemingly, this story involved a direct encounter between Joel and two ravens on the day of his first harvest – a tedious job that Joel accomplished with very little help and a looming storm on his back.
A few years later, Joel encountered his third raven as he was struck with hard times trying to keep his wine business afloat.
He was invited to attend a dramatic and tragic Italian Opera called Lucia di Lammermoor. I have never attended that Italian tragedy myself, but I believe Joel when he described it as exponentially more depressing than Romeo & Juliet.
One of the key characters in the play is called Sir Edgardo di Ravenswood, and coincidentally, Joel’s symbolic third encounter with a raven.
After reflecting on the play and later inspired to turn some things around, Joel named his winery Ravenswood and succeeded in becoming the ‘Godfather of Zin’ in California.
Joel relating the history of his winery.
Tania Thomas
Wine Expert, Rogers Daytime Television
It was my great pleasure attending a private tasting of Ravenswood wines hosted by Joel Peterson, “Godfather of Zin” and arranged for by Constellation Brands at Ottawa’s Stella Osteria restaurant.
Joel, a pioneer of California’s Zinfandel harvested his first grapes in the fall of 1976, rushed by an approaching thunderstorm as ravens cheered on from the tree branches above.
Those wines later won 1st and 2nd place at the prestigious San Francisco tasting in 1979, allowing Joel to get a few investors on board.
Using the Old World winemaking technique while keeping an eye on the new ideas, the wines are fermented with naturally present wild yeast in open-top fermentors, followed by long maturation in small French barrels. They are a true expression of the terroir from which they come.
Joel guided us through structured tasting of Ravenswood Besieged 2014, Ravenswood Lodi County Series 2013 Zinfandel and 1999, 2006 and 2012 vintages of both, Dickerson and Old Hill Zinfandel, to contract and compare.
Jane Staples
Wine Columnist, Ottawa Wedding Magazine
It’s always good to keep an open mind and when it comes to wine, that can lead to delightful discoveries and an expanded palate.
I’m not a big fan of Zinfandel normally, but when an opportunity to attend a tasting with Ravenswood’s winemaker, Joel Peterson, recently came along, I decided to give Zinfandel another chance. I’m glad I did.
The travels of Zinfandel from Croatia in the 1300s to California in 1824.
Joel told our tasting team about developing the Ravenswood winery and led us through tasting the Dickerson and Old Hill lines. 
We also tasted Besieged 2014 and an upcoming release, Lodi County Series Zinfandel 2013, available December 12, 2015 in LCBO Vintages.
What I discovered was an exciting array of robust, full-bodied red blends, full of lots of delicious blueberry, plum and mulberry flavours, along with spice and bright peppery touches.
My favourite was the aromatic and layered Besieged 2014, with its yummy cassis and dark chocolate notes.
What I learned from this tasting is that it’s always a good idea to try something new in your wine glass and also to try a new wine on a couple of different occasions.
Our sense of taste can be so subjective and is variable depending on a lot of factors, from fatigue levels, to food that accompanies the wine, to the colour of the décor.
So I lift my glass of Old Vine Zin and say ”Here’s to Ravenswood, as they celebrate their 40th Anniversary!” And many more!
Matt Steeves
Wine Expert, CTV Morning Live
The history behind the regrowth of the California winery after Prohibition
Mymi Myriam
Sommelier & Musician
One of the most fascinating books I have ever read was “ZIN” by David Darlington.
Zinfandel is a rather unconventional varietal. Perceived by some to be a Rosé and totally unfamiliar to others, it is truly something of an enigma. So when the opportunity to meet Joel Peterson a.k.a. “The “Grandfather of Zin” arose, I was elated! The event took place in a secluded dining room perched up on a balcony at a popular Yorkville restaurant called Sassafraz in Toronto.
Upon arriving, a tall unassuming man extended his hand to me and said “Hi, I am Joel Peterson and I used to have hair like yours!”
I was smitten and hadn’t even had a glass of wine yet. When everyone was seated, Joel the raconteur, revealed how he was first exposed to wine.
Ravenswood’s unusual marketing techniques.
He was born into a family of chemists and eventually became one himself. Shortly after his birth, his mother, a very determined lady, decided to teach herself how to cook.
She went on to become a brilliant chef but according to her French recipe books, in order to create the perfect meal, wine had to be served along with the food. She consulted a mail-order wine catalogue and purchased the family’s first case of wine which consisted mostly of French wines and included a 1945 Châteauneuf-du-Pape. Total for this purchase was less than $20 US including postage.
He developed his sense of smell at a very young age. Assisted by his father, they would nose, analyze and even drink wines together although dad always carefully measured the wine in his glass and in his spittoon to make sure he hadn’t swallowed any!
Joel describes the flavours and structure of their Zinfandel.
Moving forward to 1976, now a chemist, Joel decided to put to use all of his organoleptic knowledge and start his own winery; Ravenswood was born.
The first few years were challenging but he had a “Zin” vision and his mother’s determination. In his own words, Joel admits having started with nothing; no winery, no equipment and no vineyards of his own.
Instead, right from those early days, he bought the best possible Zinfandel fruit from local growers and borrowed his friend, Joe Swan of Ridge winery, to produce his wines.
Joel tells us about the family involvement in the wine industry.
He made spectacular wines right from those humble beginnings, winning award after award for his exquisite, iconic Zinfandels and remains today a fervent supporter of what some consider to be California’s native grape.
The wines Joel chose to delight us with were: the 2013 Lodi Old Vine Zinfandel County Series, the 2014 Sonoma County “Besieged”, the 2012, 2006 & 1999 Dickerson Zinfandel and the 2012, 2006 & 1999 Old Hill Zinfandel. And yes, they were impeccable!
Joel Peterson is a man who has truly demonstrated how the land of opportunity can bestow its best upon you, should you have enough passion, drive and determination.
Not only are his wines are iconic, so is he.
The importance of terrior and environment in successful winemaking.
The story behind the single vineyard designation and the steps taken to become an organic winery.
Zinfandel’s voyage from Croatia in the 1300s to California in 1824.
Joel speaks of the trials in the early years, of successful grapes brought into California
Joel Peterson
Always a vino-revolutionary, Joel Peterson took his first big steps toward personal independence in 1976. Educated as a clinical laboratory scientist with a degree in microbiology, the Oregon State University grad was working full-time in cancer immunology research at a San Francisco hospital and dabbling with wine on the side. The two single-vineyard Zins the longhaired winemaker made from the 1976 vintage would be the first he unveiled to the world.
The son of two chemists, Joel grew up in Point Richmond on the eastern shore of San Francisco Bay. Mom was a nuclear chemist who worked on the Manhattan Project; she used her scientific training to become an excellent cook who tested recipes and helped edit Alice Waters’ first cookbook. Dad was a physical chemist specializing in high-temperature lubricants used in industrial machinery.
Walter Peterson also was a wine lover and serious student of the grape who organized twice weekly gatherings of the San Francisco Wine Sampling Club (today’s San Francisco Vintners Club) at the family home. Joel’s oeno-education began at the age of ten when he sat in on his first tasting session, with stern instructions to “Shut up and spit.” (Afterward, his father carefully measured the wine in the boy’s glass and in his spittoon to make sure everything was expectorated.)
Back then, California had a dearth of fine wines; most of the bottles the club tasted were from France, Italy and Spain. By the time he was a teenager, Joel had a working knowledge of European vineyards and vintages. He not only learned how to judge wine, he learned how to talk about it (to the delight and consternation of everyone who has met him since).
During his early career as a medical researcher, Joel made extra money through wine writing and consulting. Eventually it dawned on him that he had the background (not to mention strong opinions and the confidence to stick by them) to be an actual winemaker. He apprenticed with Joseph Swan — one of California’s outstanding craftsmen of fine Zinfandel — to learn the art of traditional winemaking as practiced in Bordeaux and Burgundy.
“From Joe, I learned to pick grapes by taste and to farm for less fruit, not more. That using wild yeasts may be tricky, but makes for more interesting wines. To ferment long and warm, and age in French oak.” Ravenswood still uses these same basic techniques to make its wines today.
In 1976 Joel founded Ravenswood in partnership with fellow wine lover Reed Foster, a Harvard MBA who handled the green stuff while Joel oversaw the red stuff. In the ensuing years, Joel had dual careers, working nights and weekends in the lab as he built the winery during the daylight hours. In 1977, he’d left his job in San Francisco and moved to Sonoma to work in the clinical lab at Sonoma Valley Hospital. He didn’t quit that job until 1992, a few years after the winery turned its first profit and Robert Parker pronounced Ravenswood wines “first class – bold, dramatic and complex.”
Today, Joel works with more than 100 northern California growers who provide grapes for Ravenswood, consulting on irrigation methods, cultivation practices, cropping levels and a slew of other vineyard management issues. This attention in the field, coupled with the fact that Ravenswood is one of the few wineries that has had the philosophical and winemaking skill of one winemaker for over 30 years, contributes to a consistency of quality and style rarely found in California.
Joel is a current member and former president of the Sonoma Valley Vintners and Growers Alliance (S.V.V.G.A.) and is on the Board of Directors for the Sonoma County Vintners. He is a founding board member and former two-time president of Zinfandel Advocates and Producers (Z.A.P.).
A rakish raconteur (and provocateur) whose erudition and down-to-earth enthusiasm make him an articulate spokesman for the winery (and sometime-heckler of the wine industry); Joel is a stylistic trendsetter who helped make Zinfandel the runaway phenomenon it is today.
Along the way, the raven maven (dubbed “the Godfather of Zin” by one wag) has built a legacy of enjoying wine with grins and gusto.
Ravenswood Old Vine Zinfandel 2013
Crafted with the fruit from many different vineyards throughout California’s Lodi region, all vinified separately before blending. Fruit forward and earthy with perfectly balanced, vibrant acidity, a delicious blend of 77% Zinfandel with 23% of Petit Sirah. Bursting with aromas and flavours of ripe black fruit, a touch of baking spice and soft velvety mouth-feel, leading to a vanilla-chocolate-toned, polished finish. Drink it now or age for up to 10 years.
LCBO: 942599, $ 19.95
Ravenswood Dickerson Zinfandel 2012
A classic Napa Valley Zinfandel, vinified with the fruit sourced from the small, low-yielding Dickerson vineyard in the warm St. Helena climate, protected by the Mayacamas Mountains. Expertly crafted with 100% Zinfandel grapes, it’s bursting with ripe red cherries and raspberries. Well integrated tannins after 19 months of maturation in French oak barrels, finishes in a long lingering, cedar-box tinged finish. Great ageing potential between 7-10 years.
Vintages: 599183, $ 41.00
Ravenswood Old Hill Zinfandel 2012
From the Old Hill Vineyards with one of the oldest vines in the heart of Sonoma Valley comes this complex and intense blend of 75% Zinfandel and Granache. Impressive black fruit density with a touch of spice. Powerful with plenty of weight. Well structured, with a solid backbone of firm tannins, leading to a smoky-toned finish. Fantastic ageing potential between 10-15 years.
Vintages: 684571, $ 61.00
Ravenswood Dickerson Zinfandel 2009
Napa Valley, California, United States
RavensWood Old Hill Zinfandel 2012
Sonoma, United States
Ravenswood Besieged 2013
Sonoma County, California, United States
Ravenswood Dickerson Zinfandel 1999
Napa Valley, California, United States
Ravenswood Dickerson Zinfandel 2006
Napa Valley, California, United States
Ravenswood Dickerson Zinfandel 2012
Napa Valley, California, United States
Ravenswood Old Hill Zinfandel 1999
Sonoma, United States
Ravenswood Old Hill Zinfandel 2006
Sonoma, United States
Ravenswood Old Hill Zinfandel 2012
Sonoma, United States
Ravenswood Besieged 2014
Sonoma County, California, United States
