Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2021 / 750ml | $57.00≈ €50.72 · £42.85 | www.ridgewine.com ↗ |
2021 Technical Specifications
Alcohol 14.0%
pH 3.76
Total Acidity 6.69 g/L
Grape Varieties 92% Syrah, 8% Viognier
Region Dry Creek Valley
Harvest Dates 1–30 September 2021
Brix at Harvest 24.2°
Fermentation Vessels Open-top tanks
Indigenous Yeast Yes
Oak Details 23% First Fill New Oak
First Fill New Oak23%
Oak Types Air-dried American oak
Contains Added Sulfites Yes
Production Details Hand-harvested, organically grown grapes were destemmed but not crushed, whole-berry co-fermented with Viognier on indigenous yeast, and pressed after seven days. Natural malolactic fermentation followed. The wine spent eighteen months in 100% air-dried American oak: 23% new, 26% three-year-old, 12% four-year-old and 39% at least five years old. Process sulfur additions were 35 ppm at crush and 72 ppm during aging; the wine was pad filtered at bottling.
Tasting Notes Black pepper, violets, blueberry, dusty cocoa, smoked bacon, mineral layers, blackberry, black tea and anise, with coated tannins and a velvety texture.
Sources: www.ridgewine.com ↗ · Compare this vintage
2020 Technical Specifications
Alcohol 15.5%
pH 3.71
Total Acidity 5.09 g/L
Grape Varieties 92% Syrah, 8% Viognier
Region Dry Creek Valley
Harvest Dates 8 September 2020
Brix at Harvest 28.3°
Fermentation Vessels Open-top tanks
Indigenous Yeast Yes
Oak Details 25% First Fill New Oak
First Fill New Oak25%
Second Fill Oak25%
Oak Types Air-dried American oak
Contains Added Sulfites Yes
Production Details Hand-harvested, organically grown grapes were destemmed but not crushed, whole-berry co-fermented with 8% Viognier on indigenous yeast, and pressed after seven days; natural malolactic fermentation followed. The oak was 100% air-dried American: 25% new, 25% one-year-old and 50% two-to-three-year-old. The page conflicts on maturation duration: its Vintage Notes say nineteen months in American oak, while its Winemaking table says twenty months in barrel. Process sulfur additions were 35 ppm at crush and 148 ppm during aging; the wine was pad filtered at bottling.
Tasting Notes Ripe, peppery blackberry, savory fruit and spice, with a full body, coated tannins and a long finish.
Sources: www.ridgewine.com ↗ · Compare this vintage
2019 Technical Specifications
Alcohol 14.1%
pH 3.8
Total Acidity 4.11 g/L
Grape Varieties 92% Syrah, 8% Viognier
Region Dry Creek Valley
Harvest Dates 17 September 2019
Brix at Harvest 25.8°
Estate Grown Yes
Fermentation Vessels Open-top tanks
Indigenous Yeast Yes
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Second Fill Oak80%
Oak Types Air-dried American oak
Contains Added Sulfites Yes
Production Details Hand-harvested, organically grown estate grapes were destemmed but not crushed, whole-berry co-fermented with 8% Viognier on indigenous yeast, and pressed after seven days; natural malolactic fermentation followed. The wine spent twenty months in 100% air-dried American oak, 20% new and 80% one-year-old. Process sulfur additions were 35 ppm at crush and 126 ppm during aging; the wine was pad filtered at bottling.
Tasting Notes Violets, blueberries, root beer, pink taffy, baked ham and dried herbs, with medium body, soft entry, subtle tannins, vanilla oak and a long finish.
Sources: www.ridgewine.com ↗ · Compare this vintage
2018 Technical Specifications
Alcohol 14.8%
pH 3.78
Total Acidity 6.29 g/L
Grape Varieties 89% Syrah, 11% Viognier
Region Dry Creek Valley
Harvest Dates 19 September 2018
Brix at Harvest 26.2°
Estate Grown Yes
Fermentation Vessels Open-top tanks
Indigenous Yeast Yes
Oak Details 10% First Fill New Oak
First Fill New Oak10%
Second Fill Oak90%
Oak Types Air-dried American oak
Contains Added Sulfites Yes
Production Details Hand-harvested, organically grown estate grapes were destemmed but not crushed, whole-berry fermented on indigenous yeast, and pressed after six days; natural malolactic fermentation followed. The wine spent nineteen months in 100% air-dried American oak, 10% new and 90% one-year-old. Process sulfur additions were 35 ppm at crush and 85 ppm during aging; the wine was pad filtered at bottling.
Tasting Notes Blackberries, purple flowers, soy, cured ham, cantaloupe, anise and baking spices, with ripe fruit, mineral and herbal layers, soft tannins and a long, juicy finish.
Sources: www.ridgewine.com ↗ · Compare this vintage
2016 Technical Specifications
Alcohol 14.4%
pH 3.57
Total Acidity 6.4 g/L
Grape Varieties 93% Syrah, 7% Viognier
Region Dry Creek Valley
Harvest Dates 10–13 September 2016
Brix at Harvest 24.8°
Estate Grown Yes
Fermentation Vessels Four small open-top tanks
Indigenous Yeast Yes
Oak Details 5% First Fill New Oak
First Fill New Oak5%
Second Fill Oak75%
Third Fill Oak20%
Oak Types Air-dried American oak
Contains Added Sulfites Yes
Production Details Hand-harvested, organically grown estate Syrah and Viognier were destemmed but not crushed, whole-berry co-fermented on indigenous yeast in four small open-top tanks, and pressed after eight days. Full natural malolactic fermentation followed. The wine spent twenty-six months in 100% air-dried American oak: 5% new, 75% one-year-old and 20% two-year-old. Tartaric acid was added at 0.2 g/L in two of four fermentors. Process sulfur additions were 35 ppm at crush and 105 ppm during aging; the wine was pad filtered at bottling.
Tasting Notes Blackberry, sweet oak, licorice, peach and white flowers, with dense dark berries, fine tannins, fennel, game, clay-earth minerality, spice and toasted oak.
Sources: www.ridgewine.com ↗ · Compare this vintage
1996 Technical Specifications
Alcohol 14.2%
Grape Varieties 95% Syrah, 5% Viognier
Region Dry Creek Valley
Production Details Fruit came from two small Syrah parcels and a few Viognier vines at Lytton West. The Syrah and Viognier were co-fermented for added spice and complexity.
Tasting Notes Boysenberry, dark chocolate, cigar, charcuterie and truffle, with rounded edges, dried berry fruit, chocolate-textured tannins and a long 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)