Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2024 / 750ml | $42.00≈ €37.37 · £31.57 | www.ridgewine.com ↗ |
2024 Technical Specifications
Alcohol 14.6%
pH 3.69
Total Acidity 7.36 g/L
Grape Varieties 100% Zinfandel; organically grown
Region Dry Creek Valley
Soil Gravelly clay loam
Harvest Dates 29 Aug 2024 to 3 Sep 2024
Brix at Harvest 24.9°
Estate Grown Yes
Vine Age 25
Natural Yeast Yes
Indigenous Yeast Yes
Oak Details 19% First Fill New Oak
First Fill New Oak19%
Oak Types Air-dried American oak
Bottling Date Dec 2025
Contains Added Sulfites Yes
Production Details Hand-harvested estate-grown organic grapes were destemmed and crushed, fermented on indigenous yeast, and underwent full natural malolactic fermentation. The wine spent fourteen months in 100% air-dried American oak: 19% new, 9% one-year-old, 8% two-year-old and 66% five-plus-year-old; these published proportions total 102%, so they are retained without adjustment. Sulfur inputs were 35 ppm at crush and 156 ppm during aging—process-stage values, not finished-wine sulfites. The wine was pad filtered at bottling. Vines are head-trained, spur-pruned, and the reported yield was 3.8 tons/acre.
Tasting Notes Bright strawberry, clove and vanilla aromas; mouth-coating tannins and medium-plus acidity; raspberry, sage, chocolate and black olive flavors with a long finish.
2023 Technical Specifications
Alcohol 14.3%
pH 3.64
Total Acidity 6.1 g/L
Grape Varieties 100% Zinfandel; organically grown
Region Dry Creek Valley
Soil Gravelly clay loam
Harvest Dates 29 Sep 2023 to 7 Oct 2023
Brix at Harvest 23.9°
Estate Grown Yes
Natural Yeast Yes
Indigenous Yeast Yes
Oak Details 14% First Fill New Oak
First Fill New Oak14%
Oak Types Air-dried American oak
Bottling Date Dec 2024
Contains Added Sulfites Yes
Production Details Hand-harvested estate-grown organic grapes were destemmed and crushed; parcels were fermented separately and seven blocks were selected in blind tasting. Indigenous-yeast fermentation was followed by full natural malolactic fermentation. The wine spent fourteen months in 100% air-dried American oak: 14% new, 10% one-year-old, 10% two-year-old and 66% five-plus-year-old. Sulfur inputs were 35 ppm at crush and 112 ppm during aging—process-stage values, not finished-wine sulfites—and the wine was pad filtered. Vines are head-trained and spur-pruned; yield was 3 tons/acre. The sheet is internally inconsistent on planting year: its vintage narrative says the twenty-acre parcel was planted in 1999, while its site panel says planted in 2000.
Tasting Notes Strawberry, clove and vanilla on the nose; raspberry, sage, chocolate and black olive flavors; mouth-coating tannins, bright acidity and a long finish.
2022 Technical Specifications
Alcohol 14.9%
pH 3.64
Total Acidity 7.39 g/L
Grape Varieties 100% Zinfandel; organically grown
Region Dry Creek Valley
Soil Iron-rich soil
Harvest Dates 19 Aug 2022 to 23 Aug 2022
Brix at Harvest 23.5°
Estate Grown Yes
Natural Yeast Yes
Indigenous Yeast Yes
Oak Details 19% First Fill New Oak
First Fill New Oak19%
Oak Types Air-dried American oak
Contains Added Sulfites Yes
Production Details Hand-harvested estate-grown organic grapes were destemmed and crushed, fermented on indigenous yeast and put through full natural malolactic fermentation. The wine spent fourteen months in 100% air-dried American oak: 19% new, 9% one-year-old, 8% two-year-old and 64% five-plus-year-old. Sulfur inputs were 35 ppm at crush and 90 ppm during aging—process-stage values, not finished-wine sulfites—and the wine was pad filtered at bottling.
Tasting Notes Strawberry, dark chocolate and garrigue aromas; well-coated tannins, present acidity and structure; blackberry, cherry, black olive and cigar-box notes.
Sources: www.ridgewine.com ↗ · Compare this vintage
2021 Technical Specifications
Alcohol 14.9%
pH 3.64
Total Acidity 6.55 g/L
Grape Varieties 100% Zinfandel; organically grown
Region Dry Creek Valley
Soil Gravelly clay loam
Harvest Dates 3 Sep 2021 to 7 Sep 2021
Brix at Harvest 25.2°
Estate Grown Yes
Natural Yeast Yes
Indigenous Yeast Yes
Oak Details 19% First Fill New Oak
First Fill New Oak19%
Oak Types Air-dried American oak
Bottling Date Dec 2022
Contains Added Sulfites Yes
Production Details Hand-harvested estate-grown organic grapes were destemmed and crushed, fermented on indigenous yeast and put through full natural malolactic fermentation. The wine spent fourteen months in 100% air-dried American oak: 19% new, 9% one-year-old, 8% two-year-old and 64% five-plus-year-old. Sulfur inputs were 35 ppm at crush and 126 ppm during aging—process-stage values, not finished-wine sulfites—and the wine was pad filtered. Vines were planted in 2000, are head-trained and spur-pruned, and yielded 3 tons/acre.
Sources: www.ridgewine.com ↗ · Compare this vintage
2020 Technical Specifications
Alcohol 14.8%
pH 3.68
Total Acidity 6.8 g/L
Grape Varieties 100% Zinfandel; organically grown
Region Dry Creek Valley
Soil Gravelly clay loam
Harvest Dates 3 Sep 2020 to 9 Sep 2020
Brix at Harvest 27.3°
Estate Grown Yes
Natural Yeast Yes
Indigenous Yeast Yes
Oak Details 10% First Fill New Oak
First Fill New Oak10%
Oak Types Air-dried American oak
Bottling Date Dec 2021
Contains Added Sulfites Yes
Production Details Hand-harvested estate-grown organic grapes were destemmed and crushed, fermented on indigenous yeast and put through full natural malolactic fermentation. The wine spent twelve months in 100% air-dried American oak: 10% new, 20% one-year-old, 20% two-year-old, 25% four-year-old and 25% five-year-old. Sulfur inputs were 50 ppm at crush and 74 ppm during aging—process-stage values, not finished-wine sulfites—and the wine was pad filtered. Vines were planted in 2000, are head-trained and spur-pruned, and yielded 5 tons/acre.
Tasting Notes Fresh black cherry, fig, vanilla and mint aromas; medium-to-full body, rich raspberry, well-coated tannins and a balanced, juicy finish.
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)