Macerate raspberries in jar, add wine. In separate jar, place brandy, vanilla bean, and lemon zest. Steep both mixtures for 2 days.
Strain raspberry mixture; place 1 cup aside, and heat remainder with sugar over medium heat 5-7 minutes (until sugar is dissolved and mixture is syrupy).
Strain brandy. Combine brandy, syrup, and reserved raspberry mixture in a bottle, shake, and allow to rest for 2 days at room temp.
Store up to 1 month in fridge.