Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2024 / 750ml | $56.00≈ €49.83 · £42.10 | www.ridgewine.com ↗ |
2024 Technical Specifications
Alcohol 14.6%
pH 3.68
Total Acidity 5.2 g/L
Grape Varieties 71% Zinfandel, 19% Carignane, 8% Petite Sirah, 2% Alicante Bouschet
Region Alexander Valley
Soil Gravelly loam
Harvest Dates 30 August–14 September 2024
Brix at Harvest 24.7°
Vine Age Youngest vines 15 years; oldest vines over 125 years; 60% are at least 50 years old
Indigenous Yeast Yes
Malolactic Fermentation 100%
Oak Details 15% First Fill New Oak
First Fill New Oak15%
Oak Types Air-dried American oak
Bottling Date February 2026
Contains Added Sulfites Yes
Production Details Hand-harvested organically grown grapes were destemmed and crushed, fermented with a 100% floating cap on native yeast, and pumped over daily. Full natural malolactic fermentation followed. The technical-data block reports sixteen months in 100% air-dried American oak: 15% new, 15% one-year-old, 10% two-year-old, 30% three-year-old, and 30% four-year-old. The vintage narrative instead says the assembled lots were racked to American oak for thirteen months. Sulfur additions are reported as 35 ppm at crush and 170 ppm over the course of aging; these are process additions, not a finished-wine sulfites analysis. The wine was pad filtered. Vineyard yield was 3 tons per acre.
Tasting Notes Raspberry, vanilla and licorice aromas; focused black cherry, nutmeg, subtle tannins, balanced acidity and a long finish
2023 Technical Specifications
Alcohol 14.6%
Grape Varieties 70% Zinfandel, 18% Carignane, 9% Petite Sirah, 3% Alicante Bouschet
Region Alexander Valley
Soil Gravelly loam
Harvest Dates 7–24 October 2023
Brix at Harvest 24.8°
Vine Age Youngest vines 15 years; oldest vines over 125 years; 60% are at least 50 years old
Indigenous Yeast Yes
Malolactic Fermentation 100%
Oak Details 15% First Fill New Oak
First Fill New Oak15%
Oak Types Air-dried American oak
Bottling Date February 2025
Contains Added Sulfites Yes
Production Details Hand-harvested grapes were destemmed and crushed, fermented with a 100% floating cap on native yeast, pumped over daily, and completed natural malolactic fermentation. The wine aged sixteen months in 100% air-dried American oak: 15% new, 10% one-year-old, 10% two-year-old, 30% three-year-old, and 35% four-year-old. Sulfur additions were 35 ppm at crush and 70 ppm over the course of aging; these are process additions, not a finished-wine sulfites analysis. The wine was pad filtered. Vineyard yield was 3 tons per acre.
Tasting Notes Dark fruit, supple tannins and balancing acidity
Sources: www.ridgewine.com ↗ · Compare this vintage
2022 Technical Specifications
Alcohol 14.5%
pH 3.5
Total Acidity 6.73 g/L
Grape Varieties 68% Zinfandel, 20% Carignane, 10% Petite Sirah, 2% Mataro
Region Alexander Valley
Soil Gravelly loam
Harvest Dates 22 August–13 September 2022
Brix at Harvest 24.5°
Vine Age Youngest vines 15 years; oldest vines over 125 years; 60% are at least 50 years old
Indigenous Yeast Yes
Malolactic Fermentation 100%
Oak Details 28% First Fill New Oak
First Fill New Oak28%
Oak Types Air-dried American oak: 68% Appalachian, 20% Kentucky and 12% Ozark
Bottling Date February 2024
Contains Added Sulfites Yes
Production Details Hand-harvested organic grapes were destemmed and crushed, fermented with a 100% floating cap on native yeast, pumped over daily, and completed natural malolactic fermentation. The technical-data block reports sixteen months in American oak, while the producer's vintage note says fourteen months in barrel; the discrepancy is unresolved. The oak-age breakdown is 28% new, 24% one-year-old, 25% two-year-old, and 23% three-years-or-older. Sulfur additions were 35 ppm at crush and 139 ppm over the course of aging; these are process additions, not a finished-wine sulfites analysis. The wine was pad filtered. Vineyard yield was 2 tons per acre.
Tasting Notes Deep ruby; black cherry, dark plum, sarsaparilla, baking spice, toasted oak and lavender aromas; red cherry and raspberry flavors, subtle tannins, natural acidity and a long finish
2021 Technical Specifications
Alcohol 14.8%
pH 3.55
Total Acidity 6.84 g/L
Grape Varieties 76% Zinfandel, 16% Carignane, 6% Petite Sirah, 2% Alicante Bouschet
Region Alexander Valley
Harvest Dates 3 September–1 October 2021
Brix at Harvest 24.7°
Indigenous Yeast Yes
Malolactic Fermentation 100%
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Oak Types Air-dried American oak: 68% Appalachian, 20% Kentucky and 12% Ozark
Bottling Date February 2023
Contains Added Sulfites Yes
Production Details Full-crush fermentation used a 100% floating cap, natural primary and malolactic fermentation, and daily pump-overs. The wine aged sixteen months in 100% air-dried American oak: 30% new, 22% one-year-old, 25% two-year-old, and 23% three-years-or-older.
Tasting Notes Ruby-garnet; dark plum, black cherry, baking spice, cola, wet gravel, toasted oak, violets and lavender; full-bodied dark fruit, fine-grained tannins, natural acidity and a long, juicy finish
2020 Technical Specifications
Alcohol 14.1%
pH 3.72
Total Acidity 6.05 g/L
Grape Varieties 69% Zinfandel, 20% Carignane, 8% Petite Sirah, 2% Alicante Bouschet, 1% Mataro
Region Alexander Valley
Soil Gravelly loam
Harvest Dates 21 August–11 September 2020
Brix at Harvest 23.9°
Vine Age Youngest vines 15 years; oldest vines over 125 years; 60% are at least 50 years old
Indigenous Yeast Yes
Malolactic Fermentation 100%
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Oak Types Air-dried American oak
Bottling Date January 2022
Contains Added Sulfites Yes
Production Details Hand-harvested grapes were destemmed and crushed, fermented as 28 separate lots with a 100% floating cap on native yeast, pumped over daily, and completed natural malolactic fermentation. Twenty lots were selected for the final wine. It aged thirteen months in 100% air-dried American oak: 20% new, 15% one-year-old, 20% two-year-old, 25% three-year-old, 15% four-year-old, and 5% five-year-old. Sulfur additions were 35 ppm at crush and 129 ppm over the course of aging; these are process additions, not a finished-wine sulfites analysis. The wine was pad filtered. Vineyard yield was 2.19 tons per acre.
Sources: www.ridgewine.com ↗ · Compare this vintage
Producer Information
Website
Address
17100 Montebello Road, Cupertino, CA 95014-5435, USA
Phone
+1 408.867.3233
Owner
Private ownership (founding families)
Cellarmaster
John Olney (Head Winemaker & CEO)