2020 Technical Specifications
Alcohol 14.2%
pH 3.6
Total Acidity 6.3 g/L
Grape Varieties 72% Zinfandel, 26% Carignane, 2% Petite Sirah
Classification Alexander Valley
Region Alexander Valley
Soil Rocky soils
Harvest Dates 20 Aug 2020 and 2020-08-21
Brix at Harvest 23.9°
Vine Age Century-old Zinfandel vines interplanted with Carignane and Petite Sirah
Natural Yeast Yes
Indigenous Yeast Yes
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Oak Types Air-dried American oak
Contains Added Sulfites Yes
Production Details Hand-harvested Mazzoni Home Ranch fruit was destemmed, crushed and given full-crush, 100% natural primary and secondary fermentation with a floating cap. Full malolactic occurred on naturally occurring bacteria. The wine spent eighteen months in air-dried American oak: 20% new, 15% one-year-old, 15% two-year-old and 50% four- or five-year-old barrels. Sulfur additions were 35 ppm at crush and 86 ppm over the course of aging; these are addition amounts, not a finished-wine sulfites analysis. The wine was pad filtered at bottling.
Tasting Notes Tropical fruit, red licorice, cherry, sweet oak, lively acidity, rustic tannins and a long juicy finish
Sources: www.ridgewine.com ↗ · Compare this vintage
2019 Technical Specifications
Alcohol 13.9%
pH 3.51
Total Acidity 5.21 g/L
Grape Varieties 53% Zinfandel, 45% Carignane, 2% Petite Sirah
Classification Alexander Valley
Region Alexander Valley
Harvest Dates 18 Sep 2019
Brix at Harvest 23.5°
Fermentation Vessels Three small open-top tanks
Natural Yeast Yes
Indigenous Yeast Yes
Maceration 7 days
Oak Details 26% First Fill New Oak
First Fill New Oak26%
Oak Types Air-dried American oak
Contains Added Sulfites Yes
Production Details Hand-harvested fruit was destemmed and crushed, then fermented naturally in three small open-top tanks with a floating cap and pressed at seven days. Full malolactic occurred on naturally occurring bacteria. The wine spent eighteen months in air-dried American oak: 26% new, 20% three-year-old, 21% four-year-old and 33% five-year-old barrels. Sulfur additions were 35 ppm at crush and 78 ppm over aging; these figures describe additions rather than finished-wine sulfites. The wine was pad filtered at bottling.
Tasting Notes Jammy mixed-black-fruit aromas, gravelly earth, toasted oak, red and black briar fruit, polished tannins and a mineral finish
Sources: www.ridgewine.com ↗ · Compare this vintage
2018 Technical Specifications
Alcohol 14.2%
pH 3.82
Total Acidity 6.23 g/L
Grape Varieties 56% Zinfandel, 42% Carignane, 2% Petite Sirah
Classification Alexander Valley
Region Alexander Valley
Harvest Dates 13 Sep 2018 to 23 Sep 2018
Brix at Harvest 24.6°
Natural Yeast Yes
Indigenous Yeast Yes
Maceration 8 days
Oak Types Air-dried American oak
Used Oak Only Yes
Contains Added Sulfites Yes
Production Details Hand-harvested fruit was destemmed and crushed, fermented naturally with a floating cap, and pressed at eight days. Full malolactic occurred on naturally occurring bacteria. The wine spent twenty months in air-dried American oak, entirely used barrels: 56% four-year-old and 44% six-year-old. Sulfur additions were 35 ppm at crush and 74 ppm over aging, not a finished-wine sulfites analysis. The wine was pad filtered at bottling.
Tasting Notes Cherry, pomegranate, black tea, sweet oak, elegant red fruit, smooth clay minerality and a long finish
Sources: www.ridgewine.com ↗ · Compare this vintage
2016 Technical Specifications
Alcohol 14.5%
pH 3.71
Total Acidity 6.03 g/L
Grape Varieties 59% Zinfandel, 36% Carignane, 5% Petite Sirah
Classification Alexander Valley
Region Alexander Valley
Harvest Dates 26 Aug 2016 to 7 Sep 2016
Brix at Harvest 24.5°
Natural Yeast Yes
Indigenous Yeast Yes
Maceration 11 days
Oak Details 25% First Fill New Oak
First Fill New Oak25%
Oak Types Air-dried American oak
Contains Added Sulfites Yes
Production Details Sustainably farmed, hand-harvested fruit was destemmed and crushed, then underwent full-crush, 100% natural primary and secondary fermentation with a floating cap; it was pressed at eleven days. Full malolactic occurred on naturally occurring bacteria. The wine spent eighteen months in air-dried American oak: 25% new, 35% three-year-old and 40% five-year-old barrels. Minimum-effective sulfur was used, and the wine was pad filtered at bottling.
Tasting Notes Cherry, raspberry compote, chaparral, exotic oak spice, bramble fruit, black tea, lively acidity and rich tannins
Sources: www.ridgewine.com ↗ · Compare this vintage
2015 Technical Specifications
Alcohol 14.2%
Grape Varieties 72% Zinfandel, 22% Carignane, 6% Petite Sirah
Classification Sonoma County
Region Alexander Valley
Harvest Dates 15 Aug 2015 to 19 Aug 2015
Brix at Harvest 24.1°
Natural Yeast Yes
Indigenous Yeast Yes
Maceration 6 days
Oak Details 22% First Fill New Oak
First Fill New Oak22%
Oak Types Air-dried American oak
Contains Added Sulfites Yes
Production Details Eight hand-harvested vineyard parcels were fermented separately; selected parcels were assembled. The sustainably farmed fruit was destemmed and crushed, fermented naturally with a floating cap, and pressed at six days. Full malolactic occurred on naturally occurring bacteria. The wine spent seventeen months in air-dried American oak: 22% new, 34% two-year-old, 30% four-year-old and 14% five-year-old barrels. Sulfur additions were 35 ppm at crush and 85 ppm over aging, not a finished-wine sulfites result. The wine was pad filtered at bottling.
Tartaric Acid 0.27 g/L
Tasting Notes Cherry, black tea, gravelly earth, oak spice, red berries, lively acidity, elegant tannins and a long finish
Sources: www.ridgewine.com ↗ · Compare this vintage
2014 Technical Specifications
Alcohol 14.6%
Grape Varieties 62% Zinfandel, 36% Carignane, 2% Petite Sirah
Classification Sonoma County
Region Alexander Valley
Harvest Dates 29 Aug 2014 to 6 Sep 2014
Brix at Harvest 24.4°
Natural Yeast Yes
Indigenous Yeast Yes
Maceration 7 days
Oak Types Air-dried American oak
Used Oak Only Yes
Contains Added Sulfites Yes
Production Details Six sustainably farmed, hand-harvested parcels were destemmed, crushed and fermented separately; all were subsequently assembled. Natural floating-cap fermentation finished dry and the wine was pressed at seven days. Full malolactic occurred on naturally occurring bacteria. The wine spent fifteen months entirely in used, air-dried American oak: 18% three-year-old, 38% four-year-old, 26% five-year-old and 18% six-year-old barrels. Sulfur additions were 25 ppm at crush and 64 ppm over aging, not a finished-wine sulfites analysis. The wine was pad filtered at bottling.
Tasting Notes Bramble fruit, mint, gravelly earth, barrel spice, cherry, plum and chalky tannins
Sources: www.ridgewine.com ↗ · Compare this vintage
1997 Technical Specifications
Alcohol 13.8%
Grape Varieties 60% Zinfandel, 35% Carignane, 5% Petite Sirah
Classification Alexander Valley
Region Alexander Valley
Vine Age Surviving turn-of-the-century vines
Oak Types American oak
Production Details Each vineyard parcel was fermented separately before selection for the Advance Tasting Program release. Forty percent of the wine was aged in a combined lot of new and one-year-old American oak barrels; the source does not divide that 40% between new and one-year-old oak.
Tasting Notes Toasty oak, concentrated red berries, firm acidity and rounded tannins
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)