2017 Technical Specifications
Alcohol 13.8%
pH 3.84
Total Acidity 6.6 g/L
Grape Varieties 100% Cabernet Franc
Region Santa Cruz Mountains
Harvest Dates 17 October 2017
Brix at Harvest 24.7°
Estate Grown Yes
Natural Yeast Yes
Maceration 7 days
Oak Details 100% First Fill New Oak
First Fill New Oak100%
Oak Types American oak
Contains Added Sulfites Yes
Production Details Hand-harvested, estate-grown organic fruit was fully destemmed, whole-berry fermented on native yeasts, 100% Mistral berry sorted and pressed after seven days. Natural malolactic began in tank, moved to barrel on 20 October and finished on 3 December. The wine aged nineteen months in 100% new air-dried American oak, received minimum-effective sulfur additions of 35 ppm at crush and 103 ppm over aging, and was pad filtered at bottling. Ridge states that the parcel then had to be replanted and that 2017 was the last vintage until the new vines matured.
Tasting Notes Deep garnet; sweet bramble fruit, black tea, chaparral and toasted oak; ripe cherry entry, balanced acidity, integrated tannins, smooth texture and a long, sensuous finish.
Sources: www.ridgewine.com ↗ · Compare this vintage
2016 Technical Specifications
Alcohol 13.5%
Grape Varieties 100% Cabernet Franc
Region Santa Cruz Mountains
Harvest Dates 28 September 2016
Brix at Harvest 24.7°
Estate Grown Yes
Natural Yeast Yes
Maceration 9 days
Oak Details 60% First Fill New Oak
First Fill New Oak60%
Oak Types American oak
Contains Added Sulfites Yes
Production Details Third Rousten release; 8 barrels produced from organically grown Cabernet Franc. Hand-harvested, estate-grown fruit was fully destemmed, whole-berry fermented on native yeasts, 100% Mistral berry sorted and pressed after nine days, followed by natural/full malolactic. The wine aged eighteen months in air-dried American oak comprising 60% new and 40% one-year-old barrels, received minimum-effective sulfur additions of 35 ppm at crush and 92 ppm over aging, and was pad filtered at bottling.
Tasting Notes Dark garnet; perfumed cherry fruit, toasted oak, savory herbs and cedar; red berry entry, elegant tannins, balanced acidity, complexity and a long finish.
Critics Ratings 96
Sources: www.ridgewine.com ↗ · Compare this vintage
2013 Technical Specifications
Alcohol 13.4%
Grape Varieties 100% Cabernet Franc
Region Santa Cruz Mountains
Harvest Dates 17 September 2013
Brix at Harvest 24.8°
Estate Grown Yes
Sites 100% Rousten Vineyard Cabernet Franc, Cheval block
Fermentation Vessels Two small tanks
Natural Yeast Yes
Maceration 9 days
Oak Details 100% First Fill New Oak
First Fill New Oak100%
Oak Types American oak
Contains Added Sulfites Yes
Production Details Six barrels produced from organically grown Cabernet Franc. Hand-harvested, estate-grown fruit was fully destemmed, whole-berry sorted and fermented in two small tanks on native yeasts, then pressed at full extraction on day nine. Natural malolactic began in tank, moved to barrel on 1 October and finished on 27 December. The wine aged twenty months in 100% new air-dried American oak, received minimum-effective sulfur additions of 30 ppm at crush and 117 ppm over aging, and was pad filtered at bottling.
Tasting Notes Deep ruby; mountain bramble, crushed rock, roasted coffee, leather, red licorice and juniper berry; intense bramble fruit, firm acidity, medium-full body, elegant tannins and a long finish.
Sources: www.ridgewine.com ↗ · Compare this vintage
2010 Technical Specifications
Alcohol 12.5%
Grape Varieties 100% Cabernet Franc
Region Santa Cruz Mountains
Harvest Dates 14 October 2010
Brix at Harvest 24.9°
Estate Grown Yes
Natural Yeast Yes
Maceration 6 days
Oak Details 25% First Fill New Oak
First Fill New Oak25%
Oak Types American oak
Contains Added Sulfites Yes
Production Details First Rousten release; 3 barrels produced. The Rousten property is situated at 1,850–2,188 feet. Hand-harvested, estate-grown fruit was fully destemmed and whole-berry fermented on native yeasts, then pressed after six days. The page consistently establishes natural/full malolactic fermentation but differs internally on location: its narrative says malolactic began in tank and finished in barrel one month later, while the technical list says half occurred in barrel and half in tank. The wine underwent quarterly racking and aged twenty months in air-dried American oak comprising 25% new, 60% one-year-old and 15% two-year-old barrels. It was fined with five fresh egg whites per barrel, treated with 0.27 g/L calcium carbonate to moderate acidity, given minimum-effective sulfur additions of 30 ppm at crush and 105 ppm over aging, and pad filtered at bottling.
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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)