WTN: Ravenswood Zin McGill LateHrvst '95...(short/boring)

Tried this last night w/ my baked beans:
1. Ravenswood Zin McGillVnyd/DryCreekVlly LateHrvst (16.0%; Picked: Oct.11; Bttld: April 28 1997; RS: 4.4gm/100ml; TA: 1.30 gm/100ml; 70 cs) 1995: Very dark color w/ some browning; rather alcholic/fumey slight raisened/pruney/late hrvsty strong ripe/blackberry/boysenberry/Zin/some spicy bit toasty/smokey/oak some Amarone-like some earthy/dusty/OV fairly complex nose; fairly sweet quite tart intense ripe/blackberry/boysenberry/spicy/Zin bit dusty/OV some raisened/overripe bit hot/alcoholic complex flavor w/ some smooth/gentle tannins; very long/lingering quite tart intense blackberry/boysenberry/spicy Zin/ripe bit toasty/oak bit alcoholic slight raisened/overripe complex finish w/ light smooth tannins; an amazingly good example of a LH Zin that has aged well; still lots of Zin fruit remaining and no signs of oxidation. $24.00 (Q)
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A wee BloodyPulpit:
1. I opened this wine w/ very low expectations. I was expecting a raisened/pruney/late hrvsty alcoholic mess of a wine that was totally shot. It was not. It still had plenty of Zin fruit remaining. Was not at all tired & dried out. In amazingly good condition.
Look at that TA. The highest I've ever seen in a red wine, where the TA typically runs down about 0.6%. By all rights, this should have had a screechy/teeth-chattering acidity on the palate. It did not, though did show a fairly tart acidity, but not out of balance like some of the IPoB reds. I can only attribute the acidity to making this 24 yr old wine still so alive.
Tom

Ha! I love it when one of my wines exceeds expectations. This wine was a pleasant accident. It was a vineyard high up on the West side of Dry Creek Valley farmed by John Teldeschi. I was using it for the Sonoma County Zinfandel blend. The location produced wines that were very high in acid and low in Ph. I kept waiting for the pH to drop, but it was very recalcitrant. By the time I finally picked it the brix was quite high, but there were hardly any dehydrated berries, which is quite unusual for Zin. I fermented it straight, and It ended up stuck, but tasted so good that I decided to bottle some as a late harvest.

Joel on the go!
Memento Vivere.

[David M. Bueker]

TA is usually expressed in g/l. Did the label really say per 100 ml?

TA is usually expressed in g/l. Did the label really say per 100 ml?

Nope, David...the label said 13.0 gm/l.
I have a mathematical background, so was able to convert it from gm/l to gm/100ml on my computer so you can read it as 1.3%!!
Tom

Thanks for the review. I will check it out soon!

[David M. Bueker]

TA is usually expressed in g/l. Did the label really say per 100 ml?

Nope, David...the label said 13.0 gm/l.
I have a mathematical background, so was able to convert it from gm/l to gm/100ml on my computer so you can read it as 1.3%!!
Tom

So why present it differently? Just trying to show off? I am a physicist, so you are not getting it past me.

TA is usually expressed in g/l. Did the label really say per 100 ml?

Nope, David...the label said 13.0 gm/l.
I have a mathematical background, so was able to convert it from gm/l to gm/100ml on my computer so you can read it as 1.3%!!
Tom

So why present it differently? Just trying to show off? I am a physicist, so you are not getting it past me.

If you present the TA as 13.0 gm/l or as 1.3%, which will be most easily understood by most people??
Tom