2016 Technical Specifications
Alcohol 14.2%
Grape Varieties 88% Zinfandel, 12% Petite Sirah
Region Alexander Valley
Harvest Dates 14–15 September 2016
Brix at Harvest 24.3°
Estate Grown Yes
Fermentation Vessels Small fermentors
Natural Yeast Yes
Malolactic Fermentation 100%
Oak Details 25% First Fill New Oak
First Fill New Oak25%
Oak Types American oak
Production Details Zinfandel and Petite Sirah were crushed together and co-fermented. Fermentation lasted seven days in small fermentors with a fully floating cap and entirely natural primary and secondary fermentation. The wine matured eighteen months in air-dried American oak: 25% new, 64% three-year-old and 11% four-year-old barrels. Grapes were hand harvested, destemmed and crushed. Ridge reports a 0.81 g/L tartaric-acid addition and sulfur additions of 35 ppm at crush and 93 ppm cumulatively over aging; these are additions, not finished-wine analyses.
Tasting Notes Garnet; raspberry, cherry, toasted oak, clay mineral and white-flower aromas; red fruit, fine-grained tannins and a smooth, long finish
Sources: www.ridgewine.com ↗ · Compare this vintage
2015 Technical Specifications
Alcohol 14.1%
Grape Varieties 87% Zinfandel, 13% Petite Sirah
Region Alexander Valley
Harvest Dates 3–15 September 2015
Brix at Harvest 24.1°
Estate Grown Yes
Fermentation Vessels Small fermentors fitted with submerged-cap grids
Natural Yeast Yes
Malolactic Fermentation 100%
Oak Details 15% First Fill New Oak
First Fill New Oak15%
Oak Types American oak
Production Details Two harvesting passes were used to optimize ripeness. Grapes were crushed to grid-equipped tanks for gentle submerged-cap extraction and fermented naturally for seven days in small fermentors. The wine matured fifteen months in air-dried American oak: 15% new, 34% two-year-old and 51% four-year-old barrels. Grapes were hand harvested, destemmed and crushed. Ridge reports a 6.0 g/L tartaric-acid addition and sulfur additions of 35 ppm at crush and 115 ppm cumulatively over aging; these are reported additions, not finished-wine analytical measurements.
Tasting Notes Garnet; red fruit, strawberry-cherry compote, clay mineral and barrel spice; ripe bramble fruit, elegant tannins and a long finish
2014 Technical Specifications
Alcohol 14.2%
Grape Varieties 82% Zinfandel, 18% Petite Sirah
Region Alexander Valley
Harvest Dates 12–15 September 2014
Brix at Harvest 24.6°
Estate Grown Yes
Fermentation Vessels Small fermentors
Natural Yeast Yes
Malolactic Fermentation 100%
Oak Types American oak
Used Oak Only Yes
Production Details Three mixed Zinfandel/Petite Sirah parcels were combined. Submerged-cap extraction was used during a twelve-day natural fermentation in small fermentors. The wine matured fifteen months in used American oak. The vintage page reports 44% two-year-old and 66% four-year-old barrels, which totals 110% and is therefore internally inconsistent; the producer brochure safely confirms only that two- and four-year-old barrels were used. Grapes were hand harvested, destemmed and crushed. Ridge reports a 0.07 g/L tartaric-acid addition and sulfur additions of 35 ppm at crush and 70 ppm cumulatively over aging; these are additions, not finished-wine analyses.
Tasting Notes Garnet; raspberry, mint, strawberry, creamy oak and clay-earth aromas; cherry fruit, creamy tannins and a persistent mineral finish
2013 Technical Specifications
Alcohol 14.4%
Grape Varieties 88% Zinfandel, 8% Petite Sirah, 4% Carignane
Region Alexander Valley
Harvest Dates 7–14 October 2013
Brix at Harvest 24.4°
Estate Grown Yes
Fermentation Vessels Small fermentors
Natural Yeast Yes
Malolactic Fermentation 100%
Oak Details 17% First Fill New Oak
First Fill New Oak17%
Oak Types American oak
Production Details Juice was circulated twice daily during a seven-day natural fermentation. After uninoculated malolactic fermentation, selected parcels were combined and matured seventeen months in air-dried American oak: 17% new, 20% one-year-old and 63% four-year-old barrels. Quarterly racking clarified the wine naturally. Grapes were hand harvested, destemmed and crushed. Ridge reports a 1.2 g/L tartaric-acid addition and sulfur additions of 35 ppm at crush and 148 ppm cumulatively over aging; these are additions rather than finished-wine analyses.
Tasting Notes Medium ruby; bramble fruit and oak spice; cherry and raspberry flavors; creamy tannins and a lively, medium-long finish
Sources: www.ridgewine.com ↗ · Compare this vintage
2012 Technical Specifications
Alcohol 14.8%
Grape Varieties 76% Zinfandel, 24% Petite Sirah
Region Alexander Valley
Harvest Dates 17 October 2012
Brix at Harvest 25.0°
Estate Grown Yes
Natural Yeast Yes
Malolactic Fermentation 100%
Oak Details 26% First Fill New Oak
First Fill New Oak26%
Oak Types American oak
Production Details Zinfandel and Petite Sirah were co-crushed. Fermentation lasted seven days in small fermentors, with early pressing; natural secondary fermentation finished during the first week of November. The wine spent fifteen months in air-dried American oak: 26% new, 2% two-year-old and 72% four- to five-year-old barrels. Grapes were hand harvested, destemmed and crushed. Ridge reports a 1.25 g/L tartaric-acid addition and sulfur additions of 35 ppm at crush and 101 ppm cumulatively over aging; these are additions, not finished-wine analyses.
Tasting Notes Deep garnet; dried fig, oak spice and baked-clay mineral aromas; ripe stone fruit and mulling spices; medium-full body and a long, warm finish
Sources: www.ridgewine.com ↗ · Compare this vintage
2008 Technical Specifications
Alcohol 14.7%
Grape Varieties 92% Zinfandel, 8% Petite Sirah
Region Alexander Valley
Harvest Dates 31 August–15 September 2008
Brix at Harvest 26.2°
Natural Yeast Yes
Oak Details 15% First Fill New Oak
First Fill New Oak15%
Oak Types American oak
Production Details Six vineyard parcels were harvested over two weeks. Small berry size led Ridge to reduce pump-overs and press early. Natural fermentation lasted five days, and natural malolactic fermentation finished in mid-October. The wine spent twelve months in air-dried American oak: 15% new, 57% two- or three-year-old and 28% four-year-old barrels; it was bottled early to retain fruit.
Sources: www.ridgewine.com ↗ · Compare this vintage
2007 Technical Specifications
Alcohol 14.1%
Grape Varieties 96% Zinfandel, 4% Petite Sirah
Region Alexander Valley
Harvest Dates 26 August–9 September 2007
Brix at Harvest 24.3°
Natural Yeast Yes
Oak Details 25% First Fill New Oak
First Fill New Oak25%
Oak Types American oak
Production Details The vineyard parcels were fermented separately in small fermentors for six days and pressed early. An uninoculated secondary fermentation began in tank and finished in barrel by February 2009. The wine was matured fifteen months in air-dried American oak: 25% new, 30% one-year-old and 45% five-year-old barrels; settling and quarterly racking provided clarification.
Sources: www.ridgewine.com ↗ · Compare this vintage
2006 Technical Specifications
Alcohol 14.2%
Grape Varieties 96% Zinfandel, 4% Petite Sirah
Region Alexander Valley
Soil Clay loam over decomposed granite
Harvest Dates 19–26 September 2006
Brix at Harvest 24.4°
Natural Yeast Yes
Oak Details 5% First Fill New Oak
First Fill New Oak5%
Oak Types American oak
Production Details Eight parcels were fermented separately in small open-top tanks; four eastern parcels were selected and a small co-fermented Petite Sirah component was included. Natural fermentation ran six days, followed by a brief uninoculated secondary fermentation. The wine received five rackings and fifteen months in air-dried American oak: 5% new, 70% one- or two-year-old and 25% four- or five-year-old barrels.
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)