Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2024 / 750ml | $75.00≈ €66.74 · £56.38 | www.ridgewine.com ↗ |
2024 Technical Specifications
Alcohol 14.3%
pH 3.5
Total Acidity 5.1 g/L
Grape Varieties 100% Chardonnay
Region Santa Cruz Mountains
Harvest Dates 7–14 September 2024
Brix at Harvest 24.0°
Estate Grown Yes
Sites Monte Bello vineyard; seven small blocks
Fermentation Vessels Oak barrels
Pressing Method Whole-Cluster Pressed
Indigenous Yeast Yes
Malolactic Fermentation 100%
Oak Types American oak and French oak
Contains Added Sulfites Yes
Production Details Organically grown, hand-harvested estate fruit from seven small Monte Bello blocks was whole-cluster pressed and barrel fermented with native yeast, followed by full natural malolactic fermentation. The wine aged fifteen months in barrels comprising 85% American and 15% French oak; 15% were new, 20% one-year-old, and 65% four- or five-year-old. Sulfur additions were 35 ppm at crush and 106 ppm over aging—process-addition figures, not a finished-wine sulfites analysis—and the wine was pad filtered at bottling. High winds during flowering reduced yields by 20%.
Tasting Notes Clementine marmalade, white peach, orange blossom, pineapple, guava, coconut, ginger and kumquat; textured palate with balanced acidity.
2023 Technical Specifications
Alcohol 14.1%
pH 3.54
Total Acidity 4.4 g/L
Grape Varieties 100% Chardonnay
Region Santa Cruz Mountains
Harvest Dates 20–31 October 2023
Brix at Harvest 23.6°
Estate Grown Yes
Sites Monte Bello vineyard
Fermentation Vessels Oak barrels
Pressing Method Whole-Cluster Pressed
Indigenous Yeast Yes
Malolactic Fermentation 100%
Oak Types American oak and French oak
Contains Added Sulfites Yes
Production Details Organically grown, hand-harvested estate fruit was whole-cluster pressed and barrel fermented with native yeast, followed by full natural malolactic fermentation. It spent a further nine months on the lees and fifteen months in barrel. The producer's barrel specification is 85% American and 15% French oak, with 15% new, 20% one-year-old, and 65% four- or five-year-old barrels. Sulfur additions were 35 ppm at crush and 74 ppm over aging—process-addition figures, not a finished-wine sulfites analysis—and the wine was pad filtered at bottling.
Tasting Notes Apple, brioche and vanilla aromas; citrus, pear, bright acidity and a clean finish.
2022 Technical Specifications
Alcohol 14.3%
pH 3.36
Total Acidity 6.61 g/L
Grape Varieties 100% Chardonnay
Region Santa Cruz Mountains
Harvest Dates 29 August–12 September 2022
Brix at Harvest 24.1°
Estate Grown Yes
Sites Nine Monte Bello vineyard parcels
Fermentation Vessels Oak barrels
Pressing Method Whole-Cluster Pressed
Indigenous Yeast Yes
Malolactic Fermentation 100%
Oak Types American oak and French oak
Contains Added Sulfites Yes
Production Details Nine hand-harvested estate parcels were whole-cluster pressed and barrel fermented separately with native yeast, followed by full natural malolactic fermentation; the lots were combined the following summer. The wine aged fifteen months in barrel. The program comprised 15% new oak—80% American and 20% French within that new-oak portion—and 85% older American oak aged one to four years. Sulfur additions were 35 ppm at crush and 111 ppm over aging—process-addition figures, not a finished-wine sulfites analysis—and the wine was pad filtered.
Tasting Notes Pineapple, lemon meringue, pear, brioche, apricot, dried flowers, ginger, flint and sweet oak; medium-bodied, round and long-finished.
Sources: www.ridgewine.com ↗ · Compare this vintage
2021 Technical Specifications
Alcohol 13.7%
pH 3.36
Total Acidity 6.91 g/L
Grape Varieties 100% Chardonnay
Region Santa Cruz Mountains
Harvest Dates 26 August–16 September 2021
Brix at Harvest 22.5°
Estate Grown Yes
Sites Monte Bello vineyard
Fermentation Vessels Oak barrels
Pressing Method Whole-Cluster Pressed
Indigenous Yeast Yes
Malolactic Fermentation 100%
Oak Types American oak and French oak
Contains Added Sulfites Yes
Production Details Hand-harvested estate fruit was whole-cluster pressed and barrel fermented with native yeast, underwent full natural malolactic fermentation, and was aged on the lees for nine months and in barrel for fifteen months. The barrel program was 60% air-dried American and 40% French oak, comprising 24% new, 5% one-year-old, and 71% two- or three-year-old barrels. Sulfur additions were 35 ppm at crush and 82.7 ppm over aging—process-addition figures, not a finished-wine sulfites analysis—and the wine was pad filtered.
Tasting Notes Guava, pineapple, toasted marshmallow and lavender aromas; pear, white peach and key lime flavors, with weight, lively acidity and elegance.
Sources: www.ridgewine.com ↗ · Compare this vintage
2020 Technical Specifications
Alcohol 13.6%
pH 3.49
Total Acidity 5.55 g/L
Grape Varieties 100% Chardonnay
Region Santa Cruz Mountains
Harvest Dates 22 August–14 September 2020
Brix at Harvest 22.5°
Estate Grown Yes
Sites Eleven lots from the Klein and Rousten vineyards within Monte Bello Estate
Fermentation Vessels Oak barrels
Pressing Method Whole-Cluster Pressed
Indigenous Yeast Yes
Malolactic Fermentation 100%
Oak Types American oak and French oak
Bottling Date December 2021
Contains Added Sulfites Yes
Production Details Hand-harvested estate fruit was immediately whole-cluster pressed and barrel fermented with indigenous yeast. After primary and secondary fermentation, eleven Klein and Rousten lots were assembled and returned to barrel for another five months. Total barrel aging was fourteen months. Barrels were 80% air-dried American and 20% French oak: 15% new, 20% one-year-old, 40% three-year-old, and 25% five-year-old. Sulfur additions were 35 ppm at crush and 71 ppm over aging—process-addition figures, not a finished-wine sulfites analysis—and the wine was pad filtered.
Tasting Notes Citrus, vanilla and apple aromas; pear, minerality and honey on a medium- to full-bodied palate with a long, clean finish.
2019 Technical Specifications
Alcohol 14.3%
pH 3.48
Total Acidity 6.46 g/L
Grape Varieties 100% Chardonnay
Region Santa Cruz Mountains
Harvest Dates 21 September–8 October 2019
Brix at Harvest 23.8°
Estate Grown Yes
Sites Ten of twelve Estate Chardonnay parcels at Monte Bello
Fermentation Vessels Oak barrels
Pressing Method Whole-Cluster Pressed
Indigenous Yeast Yes
Malolactic Fermentation 100%
Oak Types American oak and French oak
Contains Added Sulfites Yes
Production Details Ten of twelve estate parcels were hand harvested, whole-cluster pressed and fermented separately in barrel with native yeast, followed by full natural malolactic fermentation. The assembled wine was returned to older barrels and tank for settling and received fourteen months of barrel aging. The producer lists 87% American and 13% French oak, with barrel ages of 37% one-year, 8% two-year, 9% three-year, 13% four-year and 18% five-year, and separately notes 30% stainless-steel tank; the relationship of the tank percentage to the barrel-age percentages is not specified. Minimum effective sulfur was used.
Tasting Notes Lemon zest, green apple, wet stone and honeysuckle; creamy texture, juicy acidity, salinity, citrus blossom and pineapple.
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)