The 1993 Zinfandel Old Hill offers up a dusty, earthy, spicy nose, followed by rustic, full-bodied, broad-shouldered flavors, a massive, heady, slightly tannic finish, and an uncivilized personality. This rich wine possesses an intriguing texture, but the earthy components, combined with more tannin than the other offerings, make it less flattering to drink. Give it 8-12 months of cellaring and drink it over the following 12+ years.
With Ravenswood's production soaring to nearly 100,000 cases (60% of which is Vintner's Blend Zinfandel and Merlot), it is amazing that proprietor/winemaker, Joel Peterson, can continue to turn out such intense wines, particularly in view of the cramped cellars in which he must work. The small quantities (only 500-600 cases) of single vineyard Zinfandel he produces, continue to be among the most enticing, flavorful, and distinctive California Zinfandels. The 1993s are all excellent to outstanding wines, save for the Dickerson Vineyard, which for the second consecutive year is not as rich as prior efforts.
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