Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2023 / 750ml | $42.00≈ €37.37 · £31.57 | www.ridgewine.com ↗ |
2023 Technical Specifications
Alcohol 13.4%
pH 3.48
Grape Varieties 67% Carignane, 19% Zinfandel, 14% Mataro
Region Contra Costa County
Soil Deep sandy soils on an ancient alluvial sand bar
Harvest Dates 30 August–19 September
Brix at Harvest 13.4°
Natural Yeast Yes
Indigenous Yeast Yes
Oak Types Air-dried American oak
Used Oak Only Yes
Contains Added Sulfites Yes
Production Details Evangelho grapes were hand-harvested, destemmed and crushed, fermented with a 100% floating cap, and matured for seventeen months in 25% two-year-old, 25% three-year-old and 50% four-year-old American oak barrels. Sulfur additions were 35 ppm at crush and 104 ppm during aging; these are process additions, not finished-wine sulfite analysis.
Tasting Notes Cranberry sauce, bresaola, star anise, vanilla, raspberry and spiced plum; medium-bodied with fine structured tannins and a long, juicy finish
Sources: www.ridgewine.com ↗ · Compare this vintage
2022 Technical Specifications
Alcohol 14.2%
pH 3.5
Total Acidity 6.7 g/L
Grape Varieties 55% Carignane, 26% Zinfandel, 19% Mataro
Region Contra Costa County
Soil Deep sandy soils on an ancient alluvial sand bar
Harvest Dates 19 and 25 August
Brix at Harvest 24.3°
Vine Age 130
Natural Yeast Yes
Indigenous Yeast Yes
Oak Types Air-dried American oak from Appalachia
Used Oak Only Yes
Contains Added Sulfites Yes
Production Details The three varieties were fermented separately, assembled by taste and matured for seventeen months. Evangelho grapes were hand-harvested, destemmed and crushed, fermented with a 100% floating cap, and aged in 20% one-year-old, 12% two-year-old and 68% three-year-old American oak barrels. Sulfur additions were 35 ppm at crush and 134 ppm during aging; these are process additions, not finished-wine sulfite analysis.
Tasting Notes Red and black fruits, brown spices, cinnamon, vanilla, earthy and umami notes; soft, weighty entry, crisp acidity, building tannins and a long finish
Sources: www.ridgewine.com ↗ · Compare this vintage
2021 Technical Specifications
Alcohol 12.8%
pH 3.43
Total Acidity 7 g/L
Grape Varieties 58% Carignane, 22% Zinfandel, 20% Mataro
Region Contra Costa County
Soil Deep sandy soils on an ancient alluvial sand bar
Harvest Dates 10 and 23 August
Brix at Harvest 24.7°
Vine Age 130
Natural Yeast Yes
Indigenous Yeast Yes
Oak Types Air-dried American oak
Contains Added Sulfites Yes
Production Details The varieties were fermented separately and assembled by taste. Grapes were hand-harvested, destemmed and crushed, fermented with a 100% floating cap, and placed in 20% one-year-old, 18% two-year-old and 62% three-year-old American oak barrels. The page conflicts on maturation duration: Ridge's vintage notes say fifteen months, its winemaking table says eighteen months, and the quoted Wine Advocate review reports sixteen months. Sulfur additions were 35 ppm at crush and 141 ppm during aging; these are process additions, not finished-wine sulfite analysis.
Tasting Notes Bing cherry, dusty strawberry, cinnamon, vanilla bean, brown spices, red plum, rhubarb and cranberry; medium-light body with herbal, earthy notes, rustic tannins and a long finish
Sources: www.ridgewine.com ↗ · Compare this vintage
2020 Technical Specifications
Alcohol 13.6%
pH 3.33
Total Acidity 6.68 g/L
Grape Varieties 54% Carignane, 26% Zinfandel, 20% Mataro
Region Contra Costa County
Soil Deep sandy soils on an ancient alluvial sand bar
Harvest Dates 23 August–3 September
Brix at Harvest 23.0°
Natural Yeast Yes
Indigenous Yeast Yes
Maceration 8 days
Oak Details 15% First Fill New Oak
First Fill New Oak15%
Oak Types Air-dried American oak from Appalachia
Contains Added Sulfites Yes
Production Details The varieties were fermented separately, assembled by taste and aged for eighteen months in barrel. Evangelho grapes were hand-harvested, destemmed and crushed, fermented with a 100% floating cap, and matured in 15% new, 26% four-year-old, 33% five-year-old and 26% six-year-old American oak. Sulfur additions were 35 ppm at crush and 76 ppm during aging; these are process additions, not finished-wine sulfite analysis.
Tasting Notes Dusty strawberry, red licorice, white peach, jasmine, vanilla, brown spices, Bing cherry, red plum, pomegranate, cranberry and baked apple; medium-bodied with polished tannins and fresh acidity
Sources: www.ridgewine.com ↗ · Compare this vintage
2019 Technical Specifications
Alcohol 14.1%
pH 3.33
Total Acidity 6.68 g/L
Grape Varieties 47% Carignane, 29% Zinfandel, 24% Mataro
Region Contra Costa County
Soil Deep sandy soils on an ancient alluvial sand bar
Harvest Dates 23 August–3 September
Brix at Harvest 23.0°
Vine Age 130
Natural Yeast Yes
Indigenous Yeast Yes
Maceration 8 days
Oak Details 15% First Fill New Oak
First Fill New Oak15%
Oak Types Air-dried American oak from Appalachia
Contains Added Sulfites Yes
Production Details Carignane, Zinfandel and Mataro were fermented separately, with the crushed grapes pumped over twice daily, assembled by taste and aged eighteen months in barrel. The wine used 15% new, 26% four-year-old, 33% five-year-old and 26% six-year-old American oak. Sulfur additions were 35 ppm at crush and 76 ppm during aging; these are process additions, not finished-wine sulfite analysis.
Tasting Notes Cherry, dried herbs, dusty mineral and leather; juicy red berries, medium body, elegant tannins and a spicy long finish
Sources: www.ridgewine.com ↗ · Compare this vintage
2018 Technical Specifications
Alcohol 13.5%
pH 3.55
Total Acidity 7 g/L
Grape Varieties 57% Carignane, 26% Mataro, 17% Zinfandel
Region Contra Costa County
Soil Deep sandy soils on an ancient alluvial sand bar
Harvest Dates 14 August–15 September
Brix at Harvest 23.2°
Natural Yeast Yes
Indigenous Yeast Yes
Maceration 9 days
Oak Details 15% First Fill New Oak
First Fill New Oak15%
Oak Types Air-dried American oak, 59% Appalachia and 41% Ozark
Contains Added Sulfites Yes
Production Details The vineyard was planted in 1888. Grapes were hand-harvested, destemmed and crushed, fermented with a 100% floating cap, and aged nineteen months in 15% new, 54% three-year-old and 31% four-year-old American oak. Sulfur additions were 35 ppm at crush and 66 ppm during aging; these are process additions, not finished-wine sulfite analysis.
Tasting Notes Dark garnet; cherry and blueberry, layered and deep, with opulent bramble fruit, sensuous tannins and a rich, complex palate
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)