Ridge Vineyards

Lytton Springs 2016

69% Zinfandel, 23% P.Sirah, 6% Carignane, 2% Mataro

 

RSD 11,600

AWARDS

95 Points – Antonio Galloni, Vinous Media (for 2016 Vintage)
94 Points – James Suckling, (for 2016 Vintage)
94 Points – Jeb Dunnuck, (for 2016 Vintage)

VINEYARD

Lytton Springs Vineyard is located on the bench and hills separating Dry Creek and Alexander
Valleys, just north of Healdsburg, Sonoma County.
Soils: Varied, with a predominance of gravelly clay; gravelly clay loam on hillsides.
Age of Vines: Lytton East: zinfandel, petite sirah, and carignane planted 1901 (32 acres) and 1910 (11 acres); zinfandel and petite sirah, planted 1997-1998 (5 acres), Lytton West: zinfandel, petite sirah, carignane, re-planted 1953 – 1968 (26 acres); zinfandel and petite sirah, planted 1980’s (2.5 acres); zinfandel and petite sirah planted in 1990’s (42.8 acres); zinfandel, petite sirah, and carignane, in 2000’s (60 acres).
Training: Head trained (no trellis) spur pruned.
Yields: 1.5 to 3.5 tons per acre

WINEMAKING

Hand-harvested, sustainably grown, estate grapes; destemmed and crushed; fermented on the native yeasts, followed by full malolactic on the naturally occurring bacteria; oak from barrel aging; minimum effective sulfur for this wine (35 parts per million at crush, 71 ppm over the course of aging); 0.3% water addition; pad filtered at bottling. In keeping with our philosophy of minimal intervention, this is the sum of our actions.

Fermentation: Full crush - 100% Natural primary and secondary; pressed at eight days.
Barrels: 100% air-dried american oak barrels (15% new; 45% one, two and three years old; 40% four and five years old).
Aging: 14 months in barrel

TASTING NOTES

Two per cent mataro has an x-factor attraction, in that all components are elevating each other to greater heights. The sum is more than the parts. Attractive red berries with blackberries, blackcurrants and red plums, too. This is assertively structured and will deliver best from 2022. - James Suckling

 

TECHNICAL INFORMATION

Region: Dry Creek Valley, Sonoma County, California
Alcohol: 14.4%

Residual Sugar: N/A

Acidity: N/A
pH: N/A

Ridge Vineyards

Geyserville 2016

73% Zinfandel, 17% Carignane, 7% P.Sirah, 3% Alicante Bouschet

 

RSD 11,850

AWARDS

95 Points - Robert Parker Wine Advocate (for 2016 Vintage)

94 Points - Vinous Antonio Galloni (for 2016 Vintage)

96 Points - James Suckling (for 2016 Vintage)

VINEYARD

Geyserville Vineyard is located on the Western edge of Alexander Valley, Sonoma County
Soils: Gravelly loam
Age of Vines: Youngest 15 years; oldest over 125 years; sixty percent 50 years or older.
Training: Head trained (no trellis), spur pruned.
Yields: 2 - 3 tons per acre

WINEMAKING

Sustainably farmed, hand-harvested estate-grown grapes; destemmed and crushed; fermented on the native yeasts, followed by full malolactic on the naturally-occurring bacteria; oak from barrel aging; minimum effective sulfur for this wine (35 ppm at crush; 180 ppm over the course of aging); pad filtered at bottling. In keeping with our philosophy of minimal intervention, this is the sum of our actions. 

Fermentation: Full Crush, 100% floating cap. Natural primary and natural secondary (malolactic) fermentations; daily pump-overs; pressed at 9 days.
Barrels: 100% air-dried american oak barrels (20% new, 6% one, 9% two, and 65% three and four years old.)
Aging: Twelve months in barrel

TASTING NOTES

This is impressive for the sense of presence and depth it delivers on the nose and palate with subtly spiced dark plums and cherries, as well as cocoa powder and a superbly composed structure that delivers a seamless, long and fresh finish. - James Suckling

 

TECHNICAL INFORMATION

Region: Alexander Valley, California
Alcohol: 14.5%

Residual Sugar: N/A

Acidity: N/A
pH: N/A

Ridge Vineyards

Estate Cabernet Sauvignon 2015

81% Cabernet Sauvignon, 16% Merlot, 2% Petit Verdot, 1% Cabernet Franc

 

RSD 14,250

AWARDS

94 Points – Jeb Dunnuck, (for 2015 Vintage)

94 Points James Suckling (for 2015 Vintage)
92 Points – Antonio Galloni, 
(for 2015 Vintage)

VINEYARD

In 1886 the first blocks of the Monte Bello vineyard were planted and construction on the winery begun. The first vintage was the 1892. In the early 1940s, the last of the old vineyard was abandoned; in the late forties a few blocks were replanted. Those cabernet vines—now over sixty-five years old—produced the first Ridge Monte Bello (1962) and subsequent vintages until 1974. By then other abandoned blocks had been replanted and their fruit considered for use in the Monte Bello. A number of those consistently produced a more accessible wine that developed its full complexity earlier and these were combined as the “Santa Cruz Mountains.” With the 2008 vintage the name of this stylistically distinct wine became the Ridge Estate Cabernet Sauvignon, stressing the principal varietal and the Monte Bello estate vineyard as its source.

WINEMAKING

Fermentation: Grapes destemmed, and sorted ; 100% whole berries fermented on the native yeasts. Pressed at six days. Natural malolactic initiated in tank, finished in barrel with additional 18 weeks of lees contact.
Selection: Seventeen of twenty estate parcels.
Barrels: 100% air-dried american oak barrels; (45% new, 17% one year old, 38% two and three years old).
Aging: 18 months in barrel

Sustainably farmed, hand-harvested, estate-grown grapes; destemmed and sorted; fermented on the native yeasts; full malolactic on the naturally occurring bacteria; 0.18g/L calcium carbonate to moderate high natural acidity in four of twenty distinct parcels; minimum effective sulfur (35 ppm at crush, 59 ppm during aging); pad filtered at bottling. In keeping with our philosophy of minimal intervention, this is the sum of our actions.

TASTING NOTES

As you’d expect, this blend of 81 per cent cabernet sauvignon and 16 per cent merlot, the rest petit verdot and cabernet franc, is really a statement of cabernet sauvignon with blackcurrant, redcurrant, forest-bark, cedar and tobacco aromas. The palate has powerful cabernet tannins, bolstered with cedary oak punch. The fruit is fresh and tightly wound for now. Needs time. Try this from 2022. - James Suckling

 

TECHNICAL INFORMATION

Region: Monte Bello, Santa Cruz, California
Alcohol: 13.5%

Residual Sugar: N/A

Acidity: N/A
pH: N/A

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