Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2023 / 750ml | $43.00≈ €38.26 · £32.32 | www.ridgewine.com ↗ |
2023 Technical Specifications
Alcohol 13.9%
pH 3.76
Total Acidity 5.88 g/L
Grape Varieties 40% Valdiguié; 37% Petite Sirah; 23% Charbono
Region Napa Valley
Soil Volcanic, Gravelly loam
Harvest Dates 27 Sep 2023: Valdiguié; 2023-10-09: Charbono and Petite Sirah
Brix at Harvest 24.1°
Pressing Method 100% Whole-Cluster Pressed
Natural Yeast Yes
Indigenous Yeast Yes
Oak Details 12% First Fill New Oak
First Fill New Oak12%
Oak Types Air-dried American oak
Contains Added Sulfites Yes
Production Details Sustainably farmed fruit was hand harvested, whole-cluster pressed, fermented with native yeasts, and put through full malolactic fermentation on naturally occurring bacteria. The wine spent 16 months in 100% air-dried American oak: 12% new, 10% one-year-old, 20% two-year-old, 8% three-year-old, and 50% neutral. The stated sulfur program was 35 ppm at crush and 74 ppm over the course of aging; the wine was pad-filtered at bottling. The season had 64 inches of rain, early-June bloom, and cool, even conditions.
Tasting Notes Juicy watermelon, blueberry, botanical and wild-herb aromas; plush, medium-plus-bodied palate with boysenberry and dark-chocolate flavors.
Sources: www.ridgewine.com ↗ · Compare this vintage
Vintages
2022 Technical Specifications
Alcohol 14.1%
pH 3.91
Total Acidity 6.12 g/L
Grape Varieties 40% Valdiguié; 37% Petite Sirah; 23% Charbono
Region Napa Valley
Soil Volcanic, Gravelly loam
Harvest Dates 5 Sep 2022: Valdiguié; 2022-09-21: Charbono and Petite Sirah
Brix at Harvest 24.9°
Pressing Method 100% Whole-Cluster Pressed
Natural Yeast Yes
Indigenous Yeast Yes
Oak Details 12% First Fill New Oak
First Fill New Oak12%
Oak Types Air-dried American oak
Contains Added Sulfites Yes
Production Details Sustainably farmed fruit was hand harvested, whole-cluster pressed, fermented with native yeasts, and put through full malolactic fermentation on naturally occurring bacteria. Ridge's structured winemaking section reports 16 months in 100% air-dried American oak: 12% new, 10% one-year-old, 20% two-year-old, 8% three-year-old, and 50% neutral. The stated sulfur program was 35 ppm at crush and 122 ppm over the course of aging; the wine was pad-filtered at bottling. The season had 26 inches of rain, mid-May bloom, and a warm summer after a cold, wet spring. A Wine Advocate review reproduced on the same page instead says the wine matured for four months in 12% new American oak; that maturation-duration conflict is unresolved.
Tasting Notes Milk chocolate, mint, cherry, baking spice and blueberry; substantial tannin, bright acidity and a long mineral 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)