2025 Technical Specifications
Alcohol 13.2%
pH 3.43
Total Acidity 7.21 g/L
Grape Varieties 100% Chenin Blanc
Drinking Window 2026–2030
Region Clarksburg
Soil Sandy loam with alluvial sediment; ridge's vineyard article also describes the heringer site as silty loam.
Harvest Dates 4 Sep 2025
Brix at Harvest 23.2°
Fermentation Vessels Stainless steel
Pressing Method Whole-Cluster, Direct-To-Press; Gentle Initial Pressing And Skin Contact Preceded The Full Press Cycle.
Natural Yeast Yes
Indigenous Yeast Yes
Malolactic Fermentation 100%
Maceration 0.5 days
Bottling Date Dec 2025
Contains Added Sulfites Yes
Production Details The vineyard block was planted in 2014 and is head-trained and spur-pruned; the technical sheet reports a yield of 3.5 tons per acre. The season had 20 inches of rain, early-June bloom and a long, cool growing season. Sustainably farmed grapes were hand harvested and whole-cluster pressed. Fermentation was in stainless steel with native yeast, followed by full naturally occurring malolactic fermentation; maturation was three months in stainless steel, and the wine was pad filtered. Sulfur additions were 35 ppm at crush and 34 ppm over aging—addition amounts, not a finished-wine sulfites measurement. The producer article adds that the juice was aerated, fermentation occurred around 60 degrees (temperature scale unstated), and bottling occurred in December 2025. The formal technical page reports average Brix of 23.2, while the producer article describes picking around 22.5–23 Brix; both statements are retained as a minor producer-source discrepancy.
Certifications Protected Harvest
Tasting Notes Ridge winemaker note: lime verbena, apricot and chamomile aromas; white tea, ginger and lemon-meringue flavors with playful acidity (SR, January 2026).
Food Pairing Carne asada tacos
Critics Ratings 94
Vintages
2024 Technical Specifications
Alcohol 13.3%
Grape Varieties 100% Chenin Blanc
Region Clarksburg
Harvest Dates 13 Sep 2024
Brix at Harvest 23.1°
Pressing Method Whole-Cluster Pressed After Brief Skin Contact.
Natural Yeast Yes
Indigenous Yeast Yes
Malolactic Fermentation 100%
Oak Details 10% First Fill New Oak
First Fill New Oak10%
Oak Types Air-dried American oak
Contains Added Sulfites Yes
Production Details The growing season received 42 inches of rain, with early-June bloom; hot July and August weather brought harvest two weeks early. Sustainably farmed grapes were hand harvested, given brief skin contact and whole-cluster pressed. Natural primary fermentation was followed by full natural malolactic fermentation. The wine matured for six months in 100% air-dried American-oak barrels: 10% new and 90% at least five years old. It was pad filtered at bottling. Sulfur additions were 35 ppm at crush and 87 ppm over aging—addition amounts, not a finished-wine sulfites measurement. A Wine Advocate note reproduced by Ridge characterizes the skin contact as overnight; the producer itself states only 'brief,' so no exact maceration duration is proposed.
Tasting Notes Ridge winemaker note: lemon meringue pie, lime pith, honeysuckle and ginger on the nose; chamomile tea, orange blossom, yellow apple and allspice on a medium-bodied palate with present acidity (SR, March 2025).
Critics Ratings 92
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)