Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2023 / 750ml | $46.00≈ €40.93 · £34.58 | www.ridgewine.com ↗ |
2023 Technical Specifications
Alcohol 13.9%
pH 3.89
Total Acidity 4.1 g/L
Grape Varieties 79% Syrah, 12% Grenache, 9% Mataro
Region Dry Creek Valley
Soil Clay-rich soils at lytton west
Harvest Dates 5 and 8 October 2023
Brix at Harvest 24.1°
Sites Two hillside parcels at Lytton West: one planted entirely to Syrah and the other planted half Grenache and half Mataro
Indigenous Yeast Yes
Oak Details 15% First Fill New Oak
First Fill New Oak15%
Oak Types Air-dried American oak
Contains Added Sulfites Yes
Production Details Hand-harvested, organically grown grapes were destemmed and crushed, naturally fermented with daily pump-overs, put through full malolactic fermentation on naturally occurring bacteria, and pad filtered at bottling. The barrel lot was 100% air-dried American oak: 15% new, 10% one-year-old, and 75% four- and five-year-old. Sulfur additions were 35 ppm at crush and 183 ppm cumulatively over aging; these are process additions, not a finished-wine sulfites analysis. The page conflicts on maturation duration: Vintage Notes say fifteen months in American oak, while the Winemaking section says seventeen months in barrel.
Tasting Notes Blackberry, pepper, dark cherry and sage aromas; blueberry scone, black tea and plum flavors; full-bodied with coated tannins
2022 Technical Specifications
Alcohol 14.5%
pH 3.77
Total Acidity 5.58 g/L
Grape Varieties 64% Syrah, 26% Grenache, 8% Mataro, 2% Viognier
Region Dry Creek Valley
Harvest Dates 2–16 September 2022
Brix at Harvest 24.5°
Sites Two hillside parcels at Lytton West: one planted entirely to Syrah and the other planted half Grenache and half Mataro
Indigenous Yeast Yes
Oak Details 17% First Fill New Oak
First Fill New Oak17%
Oak Types Air-dried American oak
Contains Added Sulfites Yes
Production Details Hand-harvested, organically grown grapes were destemmed and crushed, naturally fermented with daily pump-overs, put through full malolactic fermentation on naturally occurring bacteria, and pad filtered at bottling. The wine spent seventeen months in 100% air-dried American oak barrels: 17% new, 19% two-year-old, and 64% four-year-old. Sulfur additions were 35 ppm at crush and 87 ppm cumulatively over aging; these are process additions, not a finished-wine sulfites analysis.
Tasting Notes Dark plum, iris, taffy, white chocolate, blueberry, red licorice and peppercorn aromas; blackberry, black cherry and vanilla flavors; full and weighty with integrated tannins and a long, juicy finish
Sources: www.ridgewine.com ↗ · Compare this vintage
2021 Technical Specifications
Alcohol 13.9%
pH 3.86
Total Acidity 6.83 g/L
Grape Varieties 74% Syrah, 17% Grenache, 9% Mataro
Region Dry Creek Valley
Harvest Dates 1–16 September 2021
Brix at Harvest 24.4°
Sites Two hillside parcels at Lytton West: one planted entirely to Syrah and the other planted half Grenache and half Mataro
Indigenous Yeast Yes
Oak Details 16% First Fill New Oak
First Fill New Oak16%
Oak Types Air-dried American oak
Contains Added Sulfites Yes
Production Details Hand-harvested, organically grown grapes were destemmed and crushed, naturally fermented with daily pump-overs, put through full malolactic fermentation on naturally occurring bacteria, and pad filtered at bottling. The wine spent sixteen months in 100% air-dried American oak barrels: 16% new and 84% at least five years old. Sulfur additions were 35 ppm at crush and 83 ppm cumulatively over aging; these are process additions, not a finished-wine sulfites analysis.
Tasting Notes Cracked black peppercorn, mint chocolate, raspberry, licorice and floral aromas; plum, blackberry, black cherry, mocha and vanilla-bean flavors; full-bodied with coated tannins
Sources: www.ridgewine.com ↗ · Compare this vintage
2020 Technical Specifications
Alcohol 14.1%
pH 3.85
Total Acidity 5.03 g/L
Grape Varieties 79% Syrah, 14% Grenache, 7% Mataro
Region Dry Creek Valley
Harvest Dates 22 August–24 September 2020
Brix at Harvest 25.7°
Estate Grown Yes
Sites Two hillside parcels at Lytton West: one planted entirely to Syrah and the other planted half Grenache and half Mataro
Indigenous Yeast Yes
Oak Details 15% First Fill New Oak
First Fill New Oak15%
Oak Types Air-dried American oak
Contains Added Sulfites Yes
Production Details Hand-harvested, sustainably grown estate grapes were destemmed and crushed, naturally fermented with daily pump-overs, put through full malolactic fermentation on naturally occurring bacteria, and pad filtered at bottling. The wine spent sixteen months in 100% air-dried American oak barrels: 15% new, 15% one-year-old, 25% two-year-old, and 45% four- and five-year-old. Sulfur additions were 35 ppm at crush and 90 ppm cumulatively over aging; these are process additions, not a finished-wine sulfites analysis.
Tasting Notes Blackberry, pepper, bacon fat, rose petal and licorice aromas; black raspberry, black tea, orange zest, vanilla and sage flavors; strong mid-palate weight and a lingering finish
Sources: www.ridgewine.com ↗ · Compare this vintage
2019 Technical Specifications
Alcohol 13.7%
pH 3.91
Total Acidity 5.72 g/L
Grape Varieties 86% Syrah, 7% Grenache, 7% Mataro
Region Dry Creek Valley
Harvest Dates 17 September–7 October 2019
Brix at Harvest 24.5°
Estate Grown Yes
Sites Two hillside parcels at Lytton West: one planted entirely to Syrah and the other planted half Grenache and half Mataro
Indigenous Yeast Yes
Oak Details 15% First Fill New Oak
First Fill New Oak15%
Oak Types Air-dried American oak
Contains Added Sulfites Yes
Production Details Hand-harvested, sustainably grown estate grapes were destemmed and crushed, fermented on native yeasts over eleven days with twice-daily pump-overs, put through full malolactic fermentation on naturally occurring bacteria, and pad filtered at bottling. The wine spent fifteen months in 100% air-dried American oak barrels: 15% new, 20% one-year-old, 15% two-year-old, and 50% three- to six-year-old. Sulfur additions were 35 ppm at crush and 108 ppm cumulatively over aging; these are process additions, not a finished-wine sulfites analysis.
Tasting Notes Blackberry and black cherry aromas with leather and bergamot tea; dark bramble fruit and dried herbs; deep garnet, medium-to-full body and coated tannins
Sources: www.ridgewine.com ↗ · Compare this vintage
2003 Technical Specifications
Alcohol 14.5%
Grape Varieties 50% Syrah, 50% Grenache
Region Dry Creek Valley
Harvest Dates 15–21 September 2003
Brix at Harvest 26.8°
Sites Limited release selected after blind tastings from two Grenache lots and two Syrah lots drawn from nine small parcels
Natural Yeast Yes
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Oak Types Air-dried American oak
Production Details Nine small parcels fermented separately on natural yeasts and were kept separate for nine months after malolactic fermentation. Fermentation used 50% whole berries, with twice-daily pump-overs for the first three days and one or one-half pump-over per day thereafter; the wine was pressed at nine days. Following blind tastings, two Grenache and two Syrah lots were selected. The final wine spent thirty months in 100% air-dried American oak: 30% new, 20% one- and two-year-old, and 50% three- and 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)