California's Napa Valley tends to produce a much different style of zinfandel than fruit from Sonoma County or other parts of the state. This offering from Ravenswood is an excellent example, with its hints of raspberrry, vanilla and spices. Some zins "shock and awe" the palate; this one seduces it. It's racy rather than rumbling. There's something to be said for each style. It's fully ready to drink now, and the wine's finish is long and smooth. Serve with roast poultry, pasta and red meat.