Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2021 / 750ml | $43.00≈ €38.26 · £32.32 | www.ridgewine.com ↗ |
2021 Technical Specifications
Alcohol 14.5%
pH 3.84
Total Acidity 5.78 g/L
Grape Varieties 76% Zinfandel, 24% Carignane
Region Sonoma County
Harvest Dates 28 August–2 September 2021
Brix at Harvest 25.4°
Vine Age 80
Natural Yeast Yes
Indigenous Yeast Yes
Malolactic Fermentation 100%
Oak Details 7% First Fill New Oak
First Fill New Oak7%
Oak Types Air-dried American oak
Contains Added Sulfites Yes
Production Details Hand-harvested and sustainably farmed grapes were destemmed and crushed. The wine spent fourteen months in 100% air-dried American oak: 7% new, 18% three-year-old, 11% four-year-old and 64% five-plus-year-old barrels. Minimum-effective sulfur additions were 35 ppm at crush and 130 ppm during aging; these are process additions, not a finished-wine sulfites measurement. The wine was pad filtered at bottling.
Tasting Notes Blueberry, raspberry, plum and anise aromas; dark chocolate, sarsaparilla, cola, plum and black tea, with structured, integrated tannins.
2020 Technical Specifications
Alcohol 13.7%
pH 3.74
Total Acidity 6.77 g/L
Grape Varieties 92% Zinfandel, 8% Carignane
Region Sonoma County
Harvest Dates 20–21 August 2020
Brix at Harvest 23.4°
Estate Grown Yes
Natural Yeast Yes
Indigenous Yeast Yes
Malolactic Fermentation 100%
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Oak Types Air-dried American oak
Contains Added Sulfites Yes
Production Details Hand-harvested, sustainably farmed, estate-grown grapes were destemmed and crushed. The wine spent seventeen months in 100% air-dried American oak: 20% new, 20% one-year-old, 20% two-year-old and 40% four-to-five-year-old barrels. Sulfur additions were 35 ppm at crush and 62 ppm during aging; these are process additions, not a finished-wine sulfites measurement. The wine was pad filtered.
Tasting Notes Raspberry, sage, anise and toasty oak aromas; cherry, pomegranate, forest floor and wet stone on a medium-bodied palate with firm tannins.
Sources: www.ridgewine.com ↗ · Compare this vintage
2019 Technical Specifications
Alcohol 13.9%
pH 3.82
Total Acidity 5.4 g/L
Grape Varieties 75% Zinfandel, 25% Carignane
Region Sonoma County
Harvest Dates 9–12 September 2019
Brix at Harvest 23.0°
Natural Yeast Yes
Indigenous Yeast Yes
Malolactic Fermentation 100%
Maceration 8 days
Oak Details 15% First Fill New Oak
First Fill New Oak15%
Oak Types Air-dried American oak
Contains Added Sulfites Yes
Production Details Hand-harvested, sustainably farmed grapes were destemmed and crushed; one-third of the grapes fermented under a submerged cap. The wine spent fourteen months in 100% air-dried American oak: 15% new, 15% one-year-old, 20% two-year-old and 50% four-to-five-year-old barrels. Sulfur additions were 35 ppm at crush and 108 ppm during aging; these are process additions rather than a finished-wine sulfites measurement. The wine was pad filtered.
Tasting Notes Rich plum, red cherry and baking spice; strawberry, raspberry and chocolate on a medium-bodied palate with fresh acidity, coated tannins and a velvety finish.
Sources: www.ridgewine.com ↗ · Compare this vintage
2018 Technical Specifications
Alcohol 14.6%
pH 3.78
Total Acidity 5.54 g/L
Grape Varieties 80% Zinfandel, 20% Carignane
Region Sonoma County
Harvest Dates 6–11 September 2018
Brix at Harvest 25.4°
Estate Grown Yes
Natural Yeast Yes
Indigenous Yeast Yes
Malolactic Fermentation 100%
Maceration 10 days
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Oak Types Air-dried American oak
Contains Added Sulfites Yes
Production Details Hand-harvested, sustainably farmed, estate-grown grapes were destemmed and crushed; half fermented under a submerged cap to limit over-extraction. The wine spent fourteen months in 100% air-dried American oak: 20% new, 30% one-to-two-year-old and 50% three-to-four-year-old barrels. Sulfur additions were 35 ppm at crush and 78 ppm during aging; these are process additions, not a finished-wine sulfites measurement. The wine was pad filtered.
Tasting Notes Raspberry, cranberry, pipe tobacco and wild fennel aromas; black cherry, sarsaparilla, plum and black tea, with structured, integrated tannins.
Sources: www.ridgewine.com ↗ · Compare this vintage
2017 Technical Specifications
Alcohol 14.5%
pH 3.78
Total Acidity 5.64 g/L
Grape Varieties 75% Zinfandel, 25% Carignane
Region Sonoma County
Harvest Dates 29 August–2 September 2017
Brix at Harvest 26.8°
Estate Grown Yes
Natural Yeast Yes
Indigenous Yeast Yes
Malolactic Fermentation 100%
Maceration 8 days
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Oak Types Air-dried American oak
Contains Added Sulfites Yes
Production Details Hand-harvested, sustainably farmed, estate-grown grapes were destemmed and crushed. The wine spent fourteen months in 100% air-dried American oak: 20% new, 30% one-to-two-year-old and 50% three-to-four-year-old barrels. Tartaric acid was added at 0.25 g/L; this is an addition rate, not a finished-wine tartaric-acid measurement. Sulfur additions were 35 ppm at crush and 107 ppm during aging; these are process additions, not a finished-wine sulfites measurement. The wine was pad filtered.
Tasting Notes Blackberry, dark chocolate, bramble fruit and brown spice, with dusty tannins and a clean, elegant finish.
Sources: www.ridgewine.com ↗ · Compare this vintage
2016 Technical Specifications
Alcohol 13.7%
pH 3.7
Total Acidity 6.17 g/L
Grape Varieties 79% Zinfandel, 21% Carignane
Region Sonoma County
Harvest Dates 5–10 September 2016
Brix at Harvest 24.6°
Vine Age 70
Natural Yeast Yes
Indigenous Yeast Yes
Malolactic Fermentation 100%
Maceration 11 days
Oak Details 15% First Fill New Oak
First Fill New Oak15%
Oak Types Air-dried American oak
Contains Added Sulfites Yes
Production Details Hand-harvested, sustainably grown grapes were destemmed and crushed, fermented with twice-daily pump-overs and matured for twelve months in 100% air-dried American oak: 15% new, 15% one-year-old, 20% two-year-old, 25% three-year-old and 25% four-year-old barrels. Sulfur additions were 35 ppm at crush and 55 ppm during aging; these are process additions, not a finished-wine sulfites measurement. The wine was pad filtered.
Tasting Notes Raspberry, licorice and toasty oak aromas; cherry fruit, balanced acidity and mint on a medium-to-full-bodied palate.
Sources: www.ridgewine.com ↗ · Compare this vintage
2015 Technical Specifications
Alcohol 14.5%
pH 3.64
Total Acidity 6.36 g/L
Grape Varieties 79% Zinfandel, 21% Carignane
Region Sonoma County
Harvest Dates 17–20 August 2015
Brix at Harvest 24.4°
Sites Zinfandel from the House and Top blocks, with Carignane from an adjoining parcel
Natural Yeast Yes
Indigenous Yeast Yes
Malolactic Fermentation 100%
Maceration 10 days
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Oak Types Air-dried American oak
Contains Added Sulfites Yes
Production Details Hand-harvested, sustainably grown grapes were destemmed and crushed, received twice-daily pump-overs, and half fermented under a submerged cap. The wine matured for twelve months in 100% air-dried American oak: 20% new, 15% one-year-old, 18% two-year-old, 30% three-year-old and 17% four-year-old barrels. Tartaric acid was added at 0.25 g/L; this is an addition rate, not a finished-wine tartaric-acid measurement. Sulfur additions were 35 ppm at crush and 67 ppm during aging; these are process additions, not a finished-wine sulfites measurement. The wine was pad filtered.
Tasting Notes Raspberry, plum and nutmeg aromas; chaparral and mineral red fruit, elegant tannins and a lingering finish.
Sources: www.ridgewine.com ↗ · Compare this vintage
2000 Technical Specifications
Alcohol 14.6%
Grape Varieties 81% Zinfandel, 19% Carignane
Region Sonoma County
Natural Yeast Yes
Indigenous Yeast Yes
Oak Types Air-dried Ozark oak and Minnesota oak
Production Details The wine fermented without inoculation on naturally occurring yeast and was pumped over a floating cap until dry; the secondary fermentation was also natural. Twenty percent was racked to a mixture of new and two-year-old air-dried Ozark oak, while the remainder aged in six-year-old Minnesota oak barrels. The source does not separate the new-oak share from the combined 20%.
Tasting Notes Rich, ripe, spicy berry fruit with bright acidity, balance and definition.
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)