2025 Technical Specifications
Alcohol 14.0%
pH 3.6
Total Acidity 6.7 g/L
Grape Varieties 40% Palomino, 32% Muscadelle, 14% Chenin Blanc, 14% Burger
Drinking Window Enjoy at release and over the following three years
Region Sonoma County
Harvest Dates Pagani Ranch: 28 September 2025; Mancini Ranch: 9 October 2025
Brix at Harvest 23.2°
Sites Mancini Ranch and Pagani Ranch
Fermentation Vessels Barrels
Pressing Method Whole-Cluster Pressed
Indigenous Yeast Yes
Contains Added Sulfites Yes
Production Details Hand-harvested, sustainably grown fruit from white-vine parcels planted in 1922. Ten months in barrel. The fermentation/aging line specifies 10% two-year-old Acacia barrels and 90% five-plus-year-old American oak, while the separate barrel line instead specifies 100% air-dried American oak—10% new, 5% one-year-old and 85% five-plus-year-old; these incompatible vessel specifications should remain unresolved. Sulfur inputs were 35 ppm at crush and 109 ppm cumulatively during aging, not a finished-wine sulfite analysis. The growing season had 50 inches of rain, late-May bloom, late budbreak and a very cool summer.
Tasting Notes Honeysuckle, papaya, white pepper, green apple, pineapple and minerality; medium-plus body with lively acidity
Sources: www.ridgewine.com ↗ · Compare this vintage
2024 Technical Specifications
Alcohol 13.2%
pH 3.68
Total Acidity 6.14 g/L
Grape Varieties 52% Palomino, 41% Muscadelle, 3% Sémillon, 2% Chenin Blanc, 2% Burger
Drinking Window Enjoy at release and over the following three years
Region Sonoma County
Harvest Dates Pagani Ranch: 16 September 2024; Mancini Ranch: 19 September 2024
Brix at Harvest 23.2°
Sites Mancini Ranch and Pagani Ranch
Fermentation Vessels Stainless-steel tanks
Pressing Method Whole-Cluster Pressed
Indigenous Yeast Yes
Oak Types American oak
Used Oak Only Yes
Contains Added Sulfites Yes
Production Details Hand-harvested, sustainably grown fruit from isolated white-vine parcels planted in 1922. The page specifies 100% neutral, five-plus-year-old American-oak barrels and eight months of aging. Sulfur inputs were 35 ppm at crush and 55 ppm cumulatively during aging, not a finished-wine sulfite analysis. The growing season had 50 inches of rain, early-May bloom, a cool spring and hot summer.
Tasting Notes Vanilla, spiced pear, honeysuckle, banana cream pie, ginger and wet stone; full-bodied and layered
Sources: www.ridgewine.com ↗ · Compare this vintage
2023 Technical Specifications
Alcohol 13.5%
pH 3.5
Total Acidity 6.1 g/L
Grape Varieties 52% Palomino, 41% Muscadelle, 3% Sémillon, 2% Chenin Blanc, 2% Burger
Drinking Window Enjoy at release and over the following three years
Region Sonoma County
Harvest Dates 16–18 October 2023
Brix at Harvest 22.5°
Sites Mancini Ranch and Pagani Ranch
Fermentation Vessels Stainless-steel tanks
Pressing Method Whole-Cluster Pressed
Indigenous Yeast Yes
Oak Types American oak
Used Oak Only Yes
Contains Added Sulfites Yes
Production Details Hand-harvested, sustainably grown fruit from white-vine blocks planted in 1922. The wine spent eight months in 100% neutral, five-plus-year-old American-oak barrels. Sulfur inputs were 35 ppm at crush and 74 ppm cumulatively during aging, not a finished-wine sulfite analysis. The growing season had 64 inches of rain, May bloom and consistently cool weather that produced a late, prolonged harvest.
Tasting Notes Pineapple upside-down cake, sage and mineral; dry, slightly salty and balanced
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)