2014 Technical Specifications
Alcohol 13.4%
Grape Varieties 100% Cabernet Sauvignon
Region Santa Cruz Mountains
Soil Limestone subsoils
Orientation South-Facing
Harvest Dates 12 September 2014
Brix at Harvest 26.0°
Estate Grown Yes
Sites LeVasseur Terrace and Barn Block, Torre Ranch, Monte Bello Estate
Natural Yeast Yes
Indigenous Yeast Yes
Malolactic Fermentation 100%
Oak Details 100% First Fill New Oak
First Fill New Oak100%
Oak Types Air-dried American oak
Contains Added Sulfites Yes
Production Details Organically grown fruit was hand harvested, destemmed and whole-berry fermented after 100% automated berry sorting, with a floating cap and daily pump-overs; it was pressed after ten days. Ridge added 0.81 g/L calcium carbonate during primary fermentation and 4.5% water. Full malolactic fermentation occurred on naturally occurring bacteria. The wine matured for twenty-one months in 100% new, air-dried American oak. Sulfur additions were 25 ppm initially at crush and 74 ppm over the course of aging; the wine was pad filtered at bottling.
Tasting Notes Antonio Galloni, Vinous Media, August 2017: dark-toned fruit, graphite, smoke, cured meat, black cherry and plum; powerful, savory and structured.
Critics Ratings 94
Sources: www.ridgewine.com ↗ · Compare this vintage
Vintages
2013 Technical Specifications
Alcohol 13.2%
Grape Varieties 100% Cabernet Sauvignon
Drinking Window Most enjoyable within 10–15 years of the May 2015 winemaker assessment
Region Santa Cruz Mountains
Harvest Dates 19 September 2013
Brix at Harvest 24.0°
Estate Grown Yes
Sites All of Camp Hill plus two barrels from Steep Terrace, Torre Ranch, Monte Bello Estate
Natural Yeast Yes
Indigenous Yeast Yes
Malolactic Fermentation 100%
Oak Details 100% First Fill New Oak
First Fill New Oak100%
Oak Types Air-dried American oak from Appalachia
Contains Added Sulfites Yes
Production Details Organically grown fruit was hand harvested, destemmed and whole-berry fermented after 100% automated berry sorting, with a floating cap and daily pump-overs; it was pressed after nine days. Ridge added 0.92 g/L calcium carbonate during primary fermentation. Full malolactic fermentation occurred on naturally occurring bacteria. The wine matured for twenty-one months in 100% new, air-dried American oak from Appalachia. Sulfur additions were 30 ppm initially at crush and 101 ppm over the course of aging; the wine was pad filtered at bottling.
Tasting Notes Ridge winemaker EB, October 2016: saturated ruby-purple; blackcurrant, flint, sweet oak, licorice and chaparral; blackberry, cassis, pronounced acidity, polished tannins and crushed-rock minerality.
Critics Ratings 91
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)