Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2024 / 750ml | $46.00≈ €40.93 · £34.58 | www.ridgewine.com ↗ |
2024 Technical Specifications
Alcohol 14.9%
pH 3.57
Total Acidity 5 g/L
Grape Varieties 100% Zinfandel
Drinking Window Enjoy on release and over the next six to seven years
Region Paso Robles
Soil Rocky and gravelly, With areas of light soil
Harvest Dates 4–6 September 2024
Brix at Harvest 25.1°
Sites 100% Benito Dusi Ranch
Vine Age Zinfandel planted in 1922
Natural Yeast Yes
Indigenous Yeast Yes
Oak Details 15% First Fill New Oak
First Fill New Oak15%
Oak Types Air-dried American oak
Bottling Date December 2025
Contains Added Sulfites Yes
Production Details Hand-harvested Benito Dusi fruit was destemmed and crushed. Natural-yeast fermentation completed within seven days; after pressing, malolactic began in tank and finished in barrel. The technical specification gives twelve months in American oak, comprising 15% new, 20% one-year-old, and 65% four- and five-year-old barrels, although the narrative separately says 20% new oak. The wine was pad filtered. Sulfur additions were 35 ppm at crush and 236 ppm cumulatively over aging; these are addition amounts, not a finished-wine sulfites measurement. Vineyard yield was 3 tons per acre, and vines were head-trained and spur-pruned.
Tasting Notes Dark Morello cherry, strawberry jam, ripe blackberry, generous fruit density, integrated acidity and tannin, and a lingering vibrant finish
2023 Technical Specifications
Alcohol 14.9%
pH 3.48
Total Acidity 6.7 g/L
Grape Varieties 100% Zinfandel
Drinking Window Best enjoyed on release and over the next five years
Region Paso Robles
Soil Rocky and gravelly, With areas of light soil
Harvest Dates 2–12 October 2023
Brix at Harvest 25.5°
Sites 100% Benito Dusi Ranch
Vine Age Zinfandel planted in 1922
Natural Yeast Yes
Indigenous Yeast Yes
Oak Details 15% First Fill New Oak
First Fill New Oak15%
Oak Types Air-dried American oak
Bottling Date December 2024
Contains Added Sulfites Yes
Production Details Hand-harvested Benito Dusi fruit was destemmed and crushed, fermented on native yeast, and underwent full natural malolactic fermentation. It aged twelve months in 100% American oak: 15% new, 10% one-year-old, and 75% four- and five-year-old barrels. It was pad filtered. Sulfur additions were 35 ppm at crush and 136 ppm cumulatively during aging; these are addition amounts, not a finished-wine sulfites measurement. Vineyard yield was 3 tons per acre, and vines were head-trained and spur-pruned.
Tasting Notes Jammy red confiture, subtle toasty oak, raspberry, mint, ample acidity, soft mouthfeel, and medium-full body
2022 Technical Specifications
Alcohol 14.5%
pH 3.38
Total Acidity 8.1 g/L
Grape Varieties 95% Zinfandel, 5% Petite Sirah
Drinking Window Enjoyable on release and expected to develop over the next seven or eight years
Region Paso Robles
Soil Rocky and gravelly, With areas of light soil
Harvest Dates 22 August–21 September 2022
Brix at Harvest 24.8°
Sites 100% Benito Dusi Ranch
Vine Age Zinfandel planted in 1922
Natural Yeast Yes
Indigenous Yeast Yes
Oak Details 10% First Fill New Oak
First Fill New Oak10%
Oak Types 95% air-dried American oak and 5% French oak
Bottling Date December 2023
Contains Added Sulfites Yes
Production Details Hand-harvested Benito Dusi fruit was destemmed and crushed, fermented on native yeast, and underwent full natural malolactic fermentation. The technical line specifies twelve months in 95% American and 5% French oak, with 10% new oak (5% French and 5% American), 10% one-year-old, 64% two-year-old, and 16% three-year-old barrels. It was pad filtered. Sulfur additions were 35 ppm at crush and 95 ppm cumulatively during aging; these are addition amounts, not a finished-wine sulfites measurement. Vineyard yield was 3 tons per acre, and vines were head-trained and spur-pruned.
2020 Technical Specifications
Alcohol 14.5%
pH 3.6
Total Acidity 6.1 g/L
Grape Varieties 100% Zinfandel
Drinking Window Enjoyable young and expected to evolve over seven to eight years
Region Paso Robles
Soil Rocky and gravelly, With areas of light soil
Harvest Dates 25–27 August 2020
Brix at Harvest 24.4°
Sites 100% Benito Dusi Ranch
Vine Age Zinfandel planted in 1922
Natural Yeast Yes
Indigenous Yeast Yes
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Oak Types Air-dried American oak
Bottling Date December 2021
Contains Added Sulfites Yes
Production Details Hand-harvested, dry-farmed Benito Dusi fruit was destemmed and crushed. Fermentation used native yeast with a submerged cap, followed by full natural malolactic fermentation. The wine aged twelve months in American oak: 20% new, 25% one-year-old, 20% two-year-old, 20% three-year-old, and 15% five-year-old barrels. It was pad filtered. Sulfur additions were 35 ppm at crush and 136 ppm cumulatively during aging; these are addition amounts, not a finished-wine sulfites measurement. Vineyard yield was 2.15 tons per acre, and vines were head-trained and spur-pruned.
Sources: www.ridgewine.com ↗ · Compare this vintage
2012 Technical Specifications
Alcohol 14.8%
Grape Varieties 100% Zinfandel
Drinking Window Enjoyable on release and expected to be at its best over the next five to six years
Region Paso Robles
Soil Rocky and gravelly, With areas of light soil
Harvest Dates 5 September–16 October 2012
Brix at Harvest 25.5°
Sites 100% Benito Dusi Ranch
Vine Age 91
Fermentation Vessels Tanks fitted with grids to keep the cap submerged
Natural Yeast Yes
Indigenous Yeast Yes
Maceration 10 days
Oak Details 25% First Fill New Oak
First Fill New Oak25%
Oak Types Air-dried American oak
Bottling Date November 2013
Contains Added Sulfites Yes
Production Details Hand-harvested fruit was destemmed, crushed, and fermented in tanks under a fully submerged cap, with pressing on day ten. Full natural malolactic was followed by assemblage and an early rack to barrel. The wine aged eleven months in American oak: 25% new, 7% two-year-old, 34% three-year-old, and 34% four-year-old barrels. It was racked quarterly as lees settled and pad filtered at bottling. Rehydration totaled 1.3%, added to two of seven fermentors. Sulfur additions were 35 ppm at crush and 113 ppm cumulatively during aging; these are addition amounts, not a finished-wine sulfites measurement. Vineyard yield was reported as 1.5–2.0 tons per acre, and vines were head-trained and spur-pruned.
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)