Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2022 / 750ml | $38.00≈ €33.82 · £28.57 | www.ridgewine.com ↗ |
2022 Technical Specifications
Alcohol 13.2%
pH 3.75
Total Acidity 5.94 g/L
Grape Varieties 100% hillside old-vine Carignane
Drinking Window Enjoyable on release and expected to develop for six to eight years from the producer note dated September 2023.
Region Alexander Valley
Harvest Dates 23–25 August 2022
Brix at Harvest 23.8°
Sites All five Buchignani Ranch blocks were included.
Vine Age Old-vine blocks planted in 1927, the 1940s, and the early 1950s
Indigenous Yeast Yes
Oak Details 11% First Fill New Oak
First Fill New Oak11%
Oak Types American oak
Contains Added Sulfites Yes
Production Details Hand-harvested grapes were destemmed and crushed, fermented on native yeast, and completed full malolactic fermentation on naturally occurring bacteria. The wine matured fourteen months in 100% air-dried American oak: 11% new, 26% five-year-old, and 63% five-plus-year-old barrels. Minimum-effective sulfur use was 35 ppm at crush and 55 ppm over aging; these are addition-regimen figures, not finished-wine sulfites analysis. The wine was pad filtered at bottling.
Tasting Notes Fresh black cherry, star anise and sarsaparilla; deep garnet, with tart cranberry, dark chocolate, refreshing acidity, structure and a brambly finish
Sources: www.ridgewine.com ↗ · Compare this vintage
2020 Technical Specifications
Alcohol 13.6%
pH 3.65
Total Acidity 6.9 g/L
Grape Varieties 100% hillside old-vine Carignane
Drinking Window Enjoyable on release and recommended over the following six years from the producer note dated November 2021.
Region Alexander Valley
Harvest Dates 21–24 August 2020
Brix at Harvest 24.0°
Indigenous Yeast Yes
Oak Types American oak
Used Oak Only Yes
Contains Added Sulfites Yes
Production Details Hand-harvested grapes were destemmed and crushed, fermented on native yeast, and underwent full malolactic fermentation on naturally occurring bacteria. The wine matured twelve months in air-dried American oak: 10% two-year-old, 10% three-year-old, 20% four-year-old, and 60% five- and six-year-old barrels. Sulfur use was 35 ppm at crush and 50 ppm over aging, stated as a production regimen rather than finished-wine analysis. The wine was pad filtered at bottling.
Tasting Notes Fresh red raspberry, citrus peel and wild fennel; deep crimson, with ripe cranberry, clove spice, acidity and a brambly finish
Sources: www.ridgewine.com ↗ · Compare this vintage
2019 Technical Specifications
Alcohol 13.8%
pH 3.71
Total Acidity 6.44 g/L
Grape Varieties 100% hillside old-vine Carignane
Region Alexander Valley
Harvest Dates 9 September 2019
Brix at Harvest 23.8°
Sites Back Block and Sidehill lots were selected.
Pressing Method Pressed At Nine Days
Indigenous Yeast Yes
Oak Types American oak
Used Oak Only Yes
Contains Added Sulfites Yes
Production Details Hand-harvested, sustainably grown grapes were destemmed and crushed, fermented on native yeast, pressed at nine days, and completed full malolactic fermentation on naturally occurring bacteria. The selected Back Block and Sidehill lots matured eleven months in air-dried American oak, comprising 75% three-year-old and 25% five-year-old barrels. Sulfur use was 35 ppm at crush and 70 ppm over aging, reported as a production regimen rather than finished-wine analysis. The wine was pad filtered at bottling.
Tasting Notes Black cherry and tobacco leaf; fig jam, refreshing acidity and cocoa on the finish
Sources: www.ridgewine.com ↗ · Compare this vintage
2018 Technical Specifications
Alcohol 13.8%
pH 3.55
Total Acidity 6.8 g/L
Grape Varieties 100% hillside-grown old-vine Carignane
Region Alexander Valley
Soil Rocky hillside soil
Harvest Dates 6 and 11 September 2018
Brix at Harvest 23.9°
Pressing Method Pressed At Ten Days
Indigenous Yeast Yes
Oak Types American oak
Used Oak Only Yes
Contains Added Sulfites Yes
Production Details Hand-harvested, sustainably grown grapes were destemmed and crushed, fermented on native yeast, pressed at ten days, and underwent full malolactic fermentation on naturally occurring bacteria. The wine matured ten months in air-dried American oak: 10% one-year-old, 25% two-year-old, 60% four-year-old, and 5% five-year-old barrels. Sulfur use was 35 ppm at crush and 73 ppm over aging, stated as a production regimen rather than finished-wine analysis. The wine was pad filtered at bottling.
Tasting Notes Bright purple; blackberry jam, fig and cocoa, followed by focused plum, brisk acidity, black olive and a clean lingering finish
Sources: www.ridgewine.com ↗ · Compare this vintage
2017 Technical Specifications
Alcohol 14.3%
Grape Varieties 100% hillside-grown old-vine Carignane
Region Alexander Valley
Harvest Dates 29 August–2 September 2017
Brix at Harvest 24.2°
Pressing Method Pressed At Six Days
Indigenous Yeast Yes
Oak Types American oak
Used Oak Only Yes
Contains Added Sulfites Yes
Production Details Hand-harvested, sustainably grown grapes were destemmed and crushed, received twice-daily pump-overs, fermented on native yeast, were pressed at six days, and underwent full malolactic fermentation on naturally occurring bacteria. The wine matured ten months in air-dried American oak: 15% one-year-old, 10% two-year-old, 10% three-year-old, 40% four-year-old, and 25% five-year-old barrels. Sulfur use was 35 ppm at crush and 83 ppm over aging, reported as a production regimen rather than finished-wine analysis. The wine was pad filtered at bottling.
Tasting Notes Black cherry, plum and floral aromas; medium weight, with firm acidity, blackberry, chocolate and olive
Sources: www.ridgewine.com ↗ · Compare this vintage
2016 Technical Specifications
Alcohol 13.7%
Grape Varieties 100% hillside-grown old-vine Carignane
Region Alexander Valley
Harvest Dates 5–10 September 2016
Brix at Harvest 23.7°
Sites Front, Top and House blocks were selected.
Pressing Method Pressed At Eleven Days
Indigenous Yeast Yes
Oak Details 10% First Fill New Oak
First Fill New Oak10%
Oak Types American oak
Contains Added Sulfites Yes
Production Details Hand-harvested, sustainably grown grapes were destemmed and crushed, received twice-daily pump-overs, fermented on native yeast, were pressed at eleven days, and completed full malolactic fermentation on naturally occurring bacteria. The selected Front, Top and House blocks matured nine months in air-dried American oak: 10% new, 35% one- and two-year-old, and 55% three- and four-year-old barrels. Sulfur use was 35 ppm at crush and 75 ppm over aging, stated as a production regimen rather than finished-wine analysis. The wine was pad filtered at bottling.
Tasting Notes Black cherry, licorice and floral aromas; fig and cocoa, lively acidity, elegant tannins, mint and juniper berry
Sources: www.ridgewine.com ↗ · Compare this vintage
2015 Technical Specifications
Alcohol 13.0%
Grape Varieties 100% hillside-grown old-vine Carignane
Region Alexander Valley
Harvest Dates 17 August 2015
Brix at Harvest 24.4°
Sites House and Front blocks were selected.
Pressing Method Pressed At Six Days
Indigenous Yeast Yes
Oak Details 10% First Fill New Oak
First Fill New Oak10%
Oak Types American oak
Contains Added Sulfites Yes
Production Details Hand-harvested, sustainably grown grapes were destemmed and crushed, received twice-daily pump-overs, fermented on native yeast, were pressed at six days, and completed full malolactic fermentation on naturally occurring bacteria. The selected House and Front blocks matured twelve months in air-dried American oak: 10% new, 35% one- and two-year-old, and 55% three- and four-year-old barrels. Sulfur use was 35 ppm at crush and 66 ppm over aging, reported as a production regimen rather than finished-wine analysis. The wine was pad filtered at bottling.
Tasting Notes Cocoa and mineral-tinged plum aromas; black cherry, refreshing acidity and spicy chaparral on the finish
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)