2016 Technical Specifications
Alcohol 14.5%
pH 3.6
Total Acidity 6.38 g/L
Grape Varieties 88% Primitivo, 12% Carignane
Region Dry Creek Valley
Harvest Dates 1 September 2016
Brix at Harvest 25.0°
Estate Grown Yes
Grape Clone Primitivo, described by Ridge as a Zinfandel clone from Puglia
Natural Yeast Yes
Indigenous Yeast Yes
Oak Types American oak
Contains Added Sulfites Yes
Production Details Sustainably farmed, hand-harvested estate fruit was destemmed and crushed, fermented with native yeasts, and underwent full malolactic fermentation on naturally occurring bacteria. The wine was pressed after ten days and aged twelve months in 100% air-dried American-oak barrels: 15% new, 15% one-year-old, 20% two-year-old, 25% three-year-old and 25% four-year-old. Ridge records a 1.7% water addition, a 1.2 g/L tartaric-acid addition, sulfur additions of 35 ppm at crush and 72 ppm cumulatively over aging, and pad filtration at bottling; these addition figures are not presented as finished-wine analyses.
Tasting Notes Blackberry, red plum, fig, toast, vanilla and dark fruit, with supple tannins, balanced acidity and a rounded finish
Sources: www.ridgewine.com ↗ · Compare this vintage
2014 Technical Specifications
Alcohol 14.6%
Grape Varieties 95% Primitivo, 5% Carignane
Region Dry Creek Valley
Harvest Dates 28 August–3 September 2014
Brix at Harvest 25.0°
Estate Grown Yes
Grape Clone Primitivo, described by Ridge as a Zinfandel clone from Puglia
Natural Yeast Yes
Indigenous Yeast Yes
Oak Types American oak
Contains Added Sulfites Yes
Production Details Sustainably farmed, hand-harvested estate fruit was destemmed and crushed, fermented with native yeasts, and underwent full malolactic fermentation on naturally occurring bacteria. The wine was pressed after ten days and aged fourteen months in 100% air-dried American-oak barrels: 15% new, 45% one- and two-year-old, and 40% three- to four-year-old. Ridge records a 1.7% water addition, a 0.55 g/L tartaric-acid addition, sulfur additions of 35 ppm at crush and 137 ppm cumulatively over aging, and pad filtration at bottling; these addition figures are not presented as finished-wine analyses.
Tasting Notes Blackberry, mint, fig, red plum, oak spice and black licorice; soft, round and layered with a lengthy finish
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2013 Technical Specifications
Alcohol 14.4%
Grape Varieties 89% Primitivo, 11% Petite Sirah
Region Dry Creek Valley
Harvest Dates 20 and 23 September 2013
Brix at Harvest 26.0°
Estate Grown Yes
Grape Clone Primitivo, described by Ridge as a Zinfandel clone from Puglia
Natural Yeast Yes
Indigenous Yeast Yes
Oak Types American oak
Contains Added Sulfites Yes
Production Details Half the Primitivo was fermented with the cap submerged and half with the cap floating; the lots were combined before Petite Sirah was added. Sustainably farmed, hand-harvested estate fruit was destemmed and crushed, fermented with native yeasts, and underwent full malolactic fermentation on naturally occurring bacteria. The wine was pressed after nine days and aged fourteen months in 100% air-dried American-oak barrels: 20% new, 30% one- and two-year-old, and 50% three- to four-year-old. Ridge records a 3.8% water addition, a 2.2 g/L tartaric-acid addition, sulfur additions of 35 ppm at crush and 190 ppm cumulatively over aging, and pad filtration at bottling; these addition figures are not presented as finished-wine analyses.
Tasting Notes Dried lavender, sagebrush, cocoa, dusty earth, graphite, garrigue, red-cherry preserves, warm blackberry, licorice and blue fruit; medium-bodied with fine grainy tannins, freshness and a long finish
Critics Ratings 92
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2012 Technical Specifications
Alcohol 14.7%
Grape Varieties 88% Primitivo, 12% Petite Sirah
Region Dry Creek Valley
Harvest Dates 1 October 2012
Brix at Harvest 25.0°
Estate Grown Yes
Grape Clone Primitivo, described by Ridge as the same grape as Zinfandel and sourced from Puglia
Natural Yeast Yes
Indigenous Yeast Yes
Oak Types American oak
Contains Added Sulfites Yes
Production Details Sustainably farmed, hand-harvested estate fruit was destemmed and crushed, fermented with native yeasts, and underwent full malolactic fermentation on naturally occurring bacteria. The wine was pressed after eight days and aged fourteen months in 100% air-dried American-oak barrels: 20% new, 30% one- and two-year-old, and 50% three- to four-year-old. Ridge records a 1% water addition, a 0.75 g/L tartaric-acid addition, sulfur additions of 35 ppm at crush and 134 ppm cumulatively over aging, and pad filtration at bottling; these addition figures are not presented as finished-wine analyses.
Tasting Notes Black cherry, plum, toasty oak, pepper, licorice and chaparral, with well-defined tannins
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2011 Technical Specifications
Alcohol 14.9%
Grape Varieties 89% Primitivo, 6% Petite Sirah, 5% Carignane
Region Dry Creek Valley
Harvest Dates 21 September 2011
Brix at Harvest 24.5°
Estate Grown Yes
Grape Clone Primitivo clone of Zinfandel from Puglia
Natural Yeast Yes
Indigenous Yeast Yes
Oak Types American oak
Contains Added Sulfites Yes
Production Details Hand-harvested estate fruit was destemmed and crushed, fermented with native yeasts for ten days until dry, and underwent natural malolactic fermentation. The wine was pressed after ten days and aged thirteen months in air-dried American-oak barrels: 20% new, 45% one- and two-year-old, and 35% three- to four-year-old. Ridge records a 1.39 g/L tartaric-acid addition, sulfur additions of 35 ppm at crush and 140 ppm cumulatively over aging, and pad filtration at bottling; these addition figures are not presented as finished-wine analyses.
Tasting Notes Rich, rustic and balanced
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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)