2025 Technical Specifications
Alcohol 13.1%
pH 3.24
Total Acidity 7.89 g/L
Grape Varieties 100% Falanghina
Drinking Window Producer recommendation by SR, dated November 2025: enjoy over the next three years.
Region Mendocino County
Soil Low-vigor soils with excellent mineral and nutrient composition and exceptional drainage; no soil texture or series is specified.
Harvest Dates 8 October 2025
Brix at Harvest 23.4°
Sites Alder Springs Vineyard, Mendocino County
Fermentation Vessels Stainless steel
Pressing Method 100% Direct-To-Press; Whole-Cluster Pressed
Indigenous Yeast Yes
Contains Added Sulfites Yes
Production Details Sustainably farmed and hand-harvested; 100% direct-to-press and whole-cluster pressed; fermented in stainless steel with native yeasts; full malolactic fermentation on naturally occurring bacteria; aged three months in stainless-steel tanks; sulfur additions were 35 ppm at crush and 33 ppm over aging, which are process additions rather than a finished-wine total-SO2 analysis; pad filtered at bottling.
Tasting Notes Winemaker SR (January 2026): green apple, cherry blossom, tangerine, white peach, honeysuckle, pronounced minerality, and bright refreshing acidity.
Sources: www.ridgewine.com ↗ · Compare this vintage
2024 Technical Specifications
Alcohol 12.9%
pH 3.33
Total Acidity 7.1 g/L
Grape Varieties 81% Falanghina, 19% Vermentino
Drinking Window Producer recommendation by SR, dated November 2024: most interesting now and over the next three years.
Region Mendocino County
Harvest Dates 29 September–7 October 2024
Brix at Harvest 23.8°
Sites Alder Springs Vineyard, Mendocino County
Fermentation Vessels Stainless steel
Pressing Method 100% Direct-To-Press; Whole-Cluster Pressed
Indigenous Yeast Yes
Contains Added Sulfites Yes
Production Details Sustainably farmed and hand-harvested; 100% direct-to-press and whole-cluster pressed; fermented in stainless steel with native yeasts; full malolactic fermentation on naturally occurring bacteria; aged three months in stainless-steel tanks; sulfur additions were 35 ppm at crush and 19 ppm over aging, which are process additions rather than a finished-wine total-SO2 analysis; pad filtered at bottling.
Tasting Notes Winemaker SR (February 2025): nearly clear color; cucumber, cherry blossom, white pepper, white peach, green apple, and wet stone; medium-light body.
Sources: www.ridgewine.com ↗ · Compare this vintage
2023 Technical Specifications
Alcohol 13.0%
pH 3.33
Total Acidity 8.9 g/L
Grape Varieties 82% Falanghina, 18% Vermentino
Region Mendocino County
Harvest Dates 31 October 2023
Brix at Harvest 22.5°
Sites Alder Springs Vineyard, Mendocino County
Fermentation Vessels Stainless steel
Pressing Method 100% Direct-To-Press; Whole-Cluster Pressed
Indigenous Yeast Yes
Contains Added Sulfites Yes
Production Details The release page places the vineyard at about 2,500 feet. Grapes were hand-harvested and sustainably grown, 100% direct-to-press, and whole-cluster pressed; the wine fermented in stainless steel with native yeasts and naturally occurring malolactic bacteria, then aged three months in stainless-steel barrels. Sulfur additions were 35 ppm at crush and 15.6 ppm over aging, which are process additions rather than a finished-wine total-SO2 analysis. Pad filtered at bottling.
Tasting Notes Winemaker SR (March 2024): peach, white pepper, pineapple, grapefruit, minerality, and present acidity.
Sources: www.ridgewine.com ↗ · Compare this vintage
2022 Technical Specifications
Alcohol 13.0%
pH 3.33
Total Acidity 8.9 g/L
Grape Varieties 76% Vermentino, 24% Falanghina
Region Mendocino County
Harvest Dates 20 October 2022
Brix at Harvest 23.5°
Sites Alder Springs Vineyard, Mendocino County
Fermentation Vessels Stainless steel drums
Pressing Method 100% Direct-To-Press; Whole-Cluster Pressed
Indigenous Yeast Yes
Contains Added Sulfites Yes
Production Details The release page places the parcel-mate Falanghina and Vermentino vines at about 2,550 feet. Grapes were sustainably grown and hand-harvested, 100% direct-to-press, and whole-cluster pressed; fermentation used native yeasts and naturally occurring malolactic bacteria; the wine aged three months in stainless-steel drums. Sulfur additions were 35 ppm at crush and 71.4 ppm over aging, which are process additions rather than a finished-wine total-SO2 analysis. Pad filtered at bottling.
Tasting Notes Winemaker SR (November 2022): pineapple, orange peel, lime, honeysuckle, salinity, grapefruit, tangerine, peach, and pear.
Sources: www.ridgewine.com ↗ · Compare this vintage
2021 Technical Specifications
Alcohol 13.7%
pH 3.4
Total Acidity 7.86 g/L
Grape Varieties 91% Falanghina, 6% Vermentino, 3% Picpoul
Drinking Window Producer recommendation by JO, dated March 2022: enjoy over the next three years.
Region Mendocino County
Harvest Dates 13–21 September 2021
Brix at Harvest 24.0°
Sites Alder Springs Vineyard, Mendocino County; Vermentino and Picpoul came from an adjacent vineyard parcel
Fermentation Vessels 100% stainless steel
Pressing Method 100% Direct-To-Press; Whole-Cluster Pressed
Indigenous Yeast Yes
Contains Added Sulfites Yes
Production Details Sustainably grown and hand-harvested; 100% direct-to-press and whole-cluster pressed; fermented with native yeasts and naturally occurring malolactic bacteria; vessel program was 100% stainless steel. Sulfur addition was 40 ppm during pressing, which is a process addition rather than a finished-wine total-SO2 analysis. Pad filtered at bottling.
Tasting Notes Winemaker JO (May 2022): honeysuckle, melon, fresh almond, brisk acidity, medium weight, and a lingering finish.
Sources: www.ridgewine.com ↗ · Compare this vintage
2019 Technical Specifications
Alcohol 13.2%
pH 3.42
Total Acidity 6.17 g/L
Grape Varieties 98% Falanghina, 2% Picpoul
Drinking Window Producer recommendation on the 2019 release page: best enjoyed over the next two years.
Region Mendocino County
Harvest Dates 25 September and 9 October 2019
Brix at Harvest 22.3°
Sites Alder Springs Vineyard, Mendocino County
Fermentation Vessels Stainless steel and clay amphora
Pressing Method Whole-Cluster Pressed
Indigenous Yeast Yes
Contains Added Sulfites Yes
Production Details The grapes represented the entire production of a small Alder Springs planting. Sustainably grown and hand-harvested; whole-cluster pressed; natural primary fermentation with native yeasts and naturally occurring malolactic bacteria; fermented and aged in stainless steel and clay amphora. Sulfur addition was 15 ppm during pressing, which is a process addition rather than a finished-wine total-SO2 analysis. Pad filtered at bottling; no exact aging duration is stated.
Tasting Notes Winemaker JO (July 2020): light straw color, honeysuckle, pear, wet stone, citrus, lively acidity, dry light body, and a clean crisp 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)