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 13.5%
pH 3.65
Total Acidity 5.3 g/L
Grape Varieties 66% Carignane, 26% Zinfandel, 8% Alicante Bouschet
Drinking Window Producer note dated January 2025: enjoyable over the next six to seven years.
Region Russian River Valley
Harvest Dates 11–19 October
Brix at Harvest 23.1°
Natural Yeast Yes
Malolactic Fermentation 100%
Oak Types American oak
Used Oak Only Yes
Contains Added Sulfites Yes
Production Details Hand-harvested grapes underwent 100% destemmed-and-crushed fermentation on native yeasts, followed by full malolactic using naturally occurring bacteria. Aging was fourteen months; the barrels were 100% air-dried American oak comprising 20% one-year-old, 20% two-year-old, 30% three-year-old, 15% four-year-old and 15% five-year-old barrels. Sulfur additions were 35 ppm at crush and 89 ppm over aging; these are addition amounts, not a finished-wine sulfite analysis. The wine was pad filtered at bottling.
Tasting Notes Dried sage, blackberry, raspberry jam and black cherry; medium-bodied, with silky tannins and a supple, mid-length finish.
Sources: www.ridgewine.com ↗ · Compare this vintage
2022 Technical Specifications
Alcohol 14.4%
pH 3.4
Total Acidity 6.61 g/L
Grape Varieties 61% Carignane, 32% Zinfandel, 7% Alicante Bouschet
Drinking Window Producer note dated September 2023: six or seven years of graceful aging.
Region Russian River Valley
Harvest Dates 15 September
Brix at Harvest 24.6°
Natural Yeast Yes
Malolactic Fermentation 100%
Oak Details 7% First Fill New Oak
First Fill New Oak7%
Oak Types American oak
Contains Added Sulfites Yes
Production Details Hand-harvested grapes underwent 100% destemmed-and-crushed fermentation on native yeasts, followed by full malolactic using naturally occurring bacteria. The wine aged fourteen months in 100% air-dried American oak barrels: 7% new, 29% one-year-old and 64% three-year-old. Sulfur additions were 35 ppm at crush and 68 ppm over aging; these are addition amounts, not a finished-wine sulfite analysis. The wine was pad filtered at bottling.
Tasting Notes Red plum, dusty strawberry and purple flowers; Bing cherry, rhubarb and plumcot, with firm acidity and structured mid-palate tannins.
Sources: www.ridgewine.com ↗ · Compare this vintage
2021 Technical Specifications
Alcohol 14.2%
pH 3.42
Total Acidity 9.15 g/L
Grape Varieties 73% Carignane, 27% Zinfandel
Drinking Window Producer note dated October 2022: graceful aging over the next six to seven years.
Region Russian River Valley
Harvest Dates 20 September
Brix at Harvest 23.9°
Natural Yeast Yes
Malolactic Fermentation 100%
Oak Details 10% First Fill New Oak
First Fill New Oak10%
Oak Types American oak
Contains Added Sulfites Yes
Production Details Hand-harvested grapes were destemmed and crushed, with twice-daily pump-overs over a floating cap and pressing at seven days. Native-yeast fermentation was followed by full malolactic using naturally occurring bacteria. The wine aged fourteen months in 100% air-dried American oak barrels: 10% new and 90% three-year-old. Sulfur additions were 35 ppm at crush and 99 ppm over aging; these are addition amounts, not a finished-wine sulfite analysis. The wine was pad filtered at bottling.
Tasting Notes Black cherry, cassis, baking spices, cedar, root beer and cinnamon toast; lively red fruit, mouthwatering acidity, fine-grained tannins and a long finish.
Sources: www.ridgewine.com ↗ · Compare this vintage
2020 Technical Specifications
Alcohol 14.0%
pH 3.46
Total Acidity 7.02 g/L
Grape Varieties 73% Carignane, 27% Zinfandel
Drinking Window Producer note dated November 2021: best over the next five to seven years.
Region Russian River Valley
Harvest Dates 19 September
Brix at Harvest 24.7°
Natural Yeast Yes
Malolactic Fermentation 100%
Oak Details 15% First Fill New Oak
First Fill New Oak15%
Oak Types American oak
Contains Added Sulfites Yes
Production Details Hand-harvested grapes were destemmed and crushed, with twice-daily pump-overs over a floating cap and pressing at seven days. Native-yeast fermentation was followed by full malolactic using naturally occurring bacteria. The wine aged fourteen months in 100% air-dried American oak. The page lists 15% new, 15% one-year-old, 20% two-year-old and 25% three-and-four-year-old barrels; this reported breakdown totals only 75%, so no missing proportion was inferred. Sulfur additions were 35 ppm at crush and 49 ppm over aging; these are addition amounts, not a finished-wine sulfite analysis. The wine was pad filtered at bottling.
Tasting Notes Crushed raspberry, mint and lavender; medium-bodied, richly structured, vibrant and refreshing, with a long finish.
Sources: www.ridgewine.com ↗ · Compare this vintage
2019 Technical Specifications
Alcohol 14.1%
pH 3.48
Total Acidity 6.27 g/L
Grape Varieties 73% Carignane, 27% Zinfandel
Region Russian River Valley
Harvest Dates 3 October
Brix at Harvest 22.9°
Indigenous Yeast Yes
Oak Types American oak
Used Oak Only Yes
Contains Added Sulfites Yes
Production Details Hand-harvested, head-trained and dry-farmed fruit underwent natural primary and natural malolactic fermentations with indigenous yeast and naturally occurring malolactic bacteria, once-daily pump-overs and pressing at eight days. The wine aged twelve months in 100% air-dried American oak barrels: 20% two-year-old and 80% five-year-old. The producer states minimum-effective SO2 but gives no numerical addition or finished-wine measurement.
Tasting Notes Raspberry, violets, clove, anise and exotic bramble; medium-bodied, juicy and enduring.
Sources: www.ridgewine.com ↗ · Compare this vintage
2018 Technical Specifications
Alcohol 13.1%
pH 3.45
Total Acidity 6.47 g/L
Grape Varieties 80% Carignane, 20% Zinfandel
Drinking Window Producer vintage note: expected to evolve over the next six years.
Region Russian River Valley
Harvest Dates 12 October
Brix at Harvest 22.4°
Indigenous Yeast Yes
Oak Types American oak
Used Oak Only Yes
Contains Added Sulfites Yes
Production Details Hand-harvested, head-trained and dry-farmed fruit underwent natural primary and natural malolactic fermentations with indigenous yeast and naturally occurring malolactic bacteria, once-daily pump-overs and pressing at ten days. The wine aged ten months in 100% air-dried American oak barrels: 10% one-year-old and 90% three-to-five-year-old. The producer states minimum-effective SO2 but gives no numerical addition or finished-wine measurement.
Tasting Notes Cherry pepper, strawberry and fig; medium-weight, with bright acidity and a clean, lingering finish.
Sources: www.ridgewine.com ↗ · Compare this vintage
2017 Technical Specifications
Alcohol 14.3%
pH 3.38
Total Acidity 6.93 g/L
Grape Varieties 70% Carignane, 30% Zinfandel
Drinking Window Producer note dated January 2019: expected to age for seven to eight years.
Region Russian River Valley
Harvest Dates 18 September
Brix at Harvest 24.2°
Natural Yeast Yes
Malolactic Fermentation 100%
Oak Details 15% First Fill New Oak
First Fill New Oak15%
Oak Types American oak
Contains Added Sulfites Yes
Production Details Hand-harvested grapes were destemmed and crushed, with twice-daily pump-overs over a floating cap and pressing at seven days. Native-yeast fermentation was followed by full malolactic using naturally occurring bacteria. The wine aged fourteen 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. Sulfur additions were 35 ppm at crush and 203 ppm over aging; these are addition amounts, not a finished-wine sulfite analysis. The wine was pad filtered at bottling.
Tasting Notes Fresh stone fruit, forest floor and horehound candy; black cherry, strawberry and raspberry, with medium body, vibrant acidity and a long 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)