In response to Trob-One of the most difficult decisions that a winemaker has to make when blending red wine has to do with the level of tannin in the wine. Ther are a number of factors that influence that decision. Vintage, Grape variety, intended use for the wine, other wines being made and of course, price point. In the 2006 vintage the skins were fairly thick and hence the wines propensity was toward higher tannin. There is Petit Sirah blended into the county series Zinfandels, it is fairly tannic. It is always a balancing act between greater color and center body of a wine and the textural componets. Ravenswood as you probably know, also makes Vintners Blend wines at a price point below the County series wines. These we intentionally make in a way limit and soften more agressive tannin. My assumption is that a lot of this wine gets consumed at parties and is basically quoffed. My hope for the County series wines, on the other hand, is that they will be good food wines, which in my opinion need more tannin and acidity. Think of wines like Barolo, Chateauneuf, or Chianti. All wines that have a fair amount of tannin, but love food. Also being a a slightly higher price point, and made from old vines creates different expectations than Vinters Blend. These wines actually develope nicely with some age, probably up to ten years. It is my hope that at least some of these bottles will see the decade mark and will not disappoint.

Finally, to paraphrase Lincoln, you can’t please all the people all the time (pleasing myself is hard enough). I am sorry that the wines were not to your taste, but don’t give up on us. Next time you have a meal that features good olive oil, Garlic, tomatoes, or grilled meat with a slightly savory, slightly sweet sauce check out the wines again. Maybe the 07′s will be more in line for you, it is a softer vintage by nature..