No Wimpy Wines!

From the start it was Zin or nothing for Ravenswood. Founders Joel Peterson and Reed Foster felt that Zinfandel was the essence of California and that and that the most remarkable wines they tasted were always Zinfandel.

For its first crush in 1973, Ravenswood broke the mold for Zinfandel, using traditional French winemaking techniques ¾ small open-topped wood fermenters, native yeasts, and punching down the skins by hand. They used long-term macerations, leaving the wine on the skins for three to four weeks. This was radical stuff back in the ’70s!

For the next two decades, Ravenswood continued its irreverent marketing and developed a niche for Zinfandel. They helped to found ZAP ¾ a non-profit organization that has grown to include more than 250 Zin producers. Ravenswood built this category by spreading the word and most importantly by getting wine into the public’s glass. Along the way, they created an almost fanatical following for Ravenswood and its powerful, No Wimpy Wines!

 Please visit our web site at http://www.ravenswood-wine.com.