2018 Technical Specifications
Alcohol 14.8%
pH 3.92
Total Acidity 6.09 g/L
Grape Varieties 94% Zinfandel, 4% Petite Sirah, 2% Alicante Bouschet
Region Sonoma Valley
Harvest Dates 12 September
Brix at Harvest 24.6°
Indigenous Yeast Yes
Oak Details 15% First Fill New Oak
First Fill New Oak15%
Oak Types American oak
Contains Added Sulfites Yes
Production Details The hand-harvested grapes were destemmed and crushed, pumped over a floating cap twice daily, and pressed at ten days. The wine spent fourteen months in 100% air-dried American oak: 15% new, 20% one-year-old, 20% two-year-old, 25% three-year-old and 20% four-year-old. Native-yeast fermentation was followed by full malolactic fermentation with naturally occurring bacteria. Ridge reports sulfur additions of 35 ppm at crush and 79 ppm over aging, followed by pad filtration at bottling.
Tasting Notes Boysenberry, black cherry, fresh tarragon, bramble, white pepper, balanced acidity and fine-grained tannins
Sources: www.ridgewine.com ↗ · Compare this vintage
2017 Technical Specifications
Alcohol 14.9%
pH 3.75
Total Acidity 6.3 g/L
Grape Varieties 94% Zinfandel, 4% Petite Sirah, 2% Alicante Bouschet
Region Sonoma Valley
Harvest Dates 28 August
Brix at Harvest 26.3°
Indigenous Yeast Yes
Oak Details 10% First Fill New Oak
First Fill New Oak10%
Oak Types American oak
Contains Added Sulfites Yes
Production Details Petite Sirah and Alicante Bouschet were co-fermented with the Zinfandel. The hand-harvested grapes were destemmed and crushed, pumped over a floating cap twice daily, and pressed at six days. The wine spent ten months in 100% air-dried American oak: 10% new and 90% four-year-old. Native-yeast fermentation was followed by full malolactic fermentation with naturally occurring bacteria. Water addition was 2.4%. Ridge reports sulfur additions of 35 ppm at crush and 62 ppm over aging, followed by pad filtration at bottling.
Tasting Notes Raspberry, licorice, leather, toasty oak, ripe fig, lively acidity, fine tannins and black olive
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2016 Technical Specifications
Alcohol 14.5%
Grape Varieties 96% Zinfandel, 2% Alicante Bouschet, 2% Petite Sirah
Region Sonoma Valley
Harvest Dates 30 August and 5 September
Brix at Harvest 25.1°
Indigenous Yeast Yes
Oak Details 10% First Fill New Oak
First Fill New Oak10%
Oak Types American oak
Contains Added Sulfites Yes
Production Details The oldest block was picked on 30 August and the other two blocks one week later; each parcel was crushed into a separate fermentor. The hand-harvested grapes were destemmed and crushed, pumped over a floating cap twice daily, and pressed at ten days. The wine spent ten months in 100% air-dried American oak: 10% new, 40% one- and two-year-old and 50% three- to five-year-old. Native-yeast fermentation was followed by full malolactic fermentation with naturally occurring bacteria. Ridge records a 0.75% water addition and a 0.25 g/L tartaric-acid addition; the latter is not treated as a finished-wine tartaric-acid analysis. Sulfur additions were 35 ppm at crush and 74 ppm over aging, followed by pad filtration at bottling.
Tasting Notes Opaque purple, black pepper, jammy black currant, spicy briary dark fruit, licorice and black olive
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2015 Technical Specifications
Alcohol 14.9%
Grape Varieties 96% Zinfandel, 2% Alicante Bouschet, 2% Petite Sirah
Region Sonoma Valley
Harvest Dates 22 August
Brix at Harvest 24.8°
Indigenous Yeast Yes
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Oak Types American oak
Contains Added Sulfites Yes
Production Details The grapes were hand harvested, destemmed and crushed, pumped over a floating cap, and pressed at nine days. The wine spent twelve months in 100% air-dried American oak: 20% new and 80% five-year-old. Fermentation used native yeasts and was followed by full malolactic fermentation with naturally occurring bacteria. Ridge records a 2.5% water addition and a 1.9 g/L tartaric-acid addition; the latter is an addition, not a finished-wine tartaric-acid measurement. Sulfur additions were 35 ppm at crush and 54 ppm over aging, followed by pad filtration at bottling.
Tasting Notes Peppery blackberry, dried fig, toasty oak, layered dark fruit, rich mouthfeel and licorice
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2014 Technical Specifications
Alcohol 15.0%
Grape Varieties 96% Zinfandel, 2% Alicante Bouschet, 2% Petite Sirah
Region Sonoma Valley
Harvest Dates 5 September
Brix at Harvest 26.1°
Indigenous Yeast Yes
Oak Details 25% First Fill New Oak
First Fill New Oak25%
Oak Types American oak
Contains Added Sulfites Yes
Production Details The grapes were hand harvested, destemmed and crushed. Half of the grapes were fermented with a submerged cap for gentle extraction; the listed fermentation specification otherwise says full crush and floating cap, with pressing at nine days. The wine spent twelve months in 100% air-dried American oak: 25% new, 40% one- and two-year-old and 35% three- and four-year-old. Fermentation used native yeasts and was followed by full malolactic fermentation with naturally occurring bacteria. Water addition was 2%. Ridge reports sulfur additions of 35 ppm at crush and 145 ppm over aging, followed by pad filtration at bottling.
Tasting Notes Ripe black cherry, licorice, mint, plum, fig, rounded tannins, balanced acidity and chaparral
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2013 Technical Specifications
Alcohol 14.7%
Grape Varieties 96% Zinfandel, 2% Alicante Bouschet, 2% Petite Sirah
Region Sonoma Valley
Harvest Dates 11 September
Brix at Harvest 24.3°
Indigenous Yeast Yes
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Oak Types American oak
Contains Added Sulfites Yes
Production Details Two vineyard parcels were harvested and fermented separately. The grapes were hand harvested, destemmed and crushed, fermented under a floating cap, and pressed at nine days. The wine spent thirteen months in 100% air-dried American oak: 20% new, 30% one- and two-year-old, 25% three-year-old and 25% four-year-old. Fermentation used native yeasts and was followed by full malolactic fermentation with naturally occurring bacteria. Ridge reports sulfur additions of 35 ppm at crush and 325 ppm over the course of aging, and pad filtration at bottling.
Tasting Notes Blackberry, licorice, cocoa, plum, balanced acidity, chalky tannins, olive and mint
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)