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We Speak Wine USD 39.99 750ml

Ridge Geyserville Proprietary Red Sonoma County 2016

External Review by We Speak Wine:

Winemaker Tasting Notes: Saturated ruby in color. Plum and black cherry fruit aromas, mint, and gravelly earth. Ripe bramble fruit on entry, balanced acidity, and elegant tannins. Long finish. EB (1/18) Vintage Notes: Following four years of drought, winter storms finally delivered more rainfall. The vines responded by setting a full crop. Harvest was completed in the month of September. Once assembled, the wine spent twelve months in barrel integrating the fruit and tannins. This exotic wine shows the great complexity of a field blend. Appealing now, it will reach full maturity within the next fifteen years. 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 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. Blend: 73% Zinfandel 17% Carignane 7% Petite Sirah 3% Alicante Bouschet

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Winery: Ridge Vineyards
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Ridge Vineyards:
The history of Ridge Vineyards begins in 1885, when Osea Perrone (third person on bench wearing tall boots), a doctor who became a prominent member of San Francisco's Italian community, bought 180 acres near the top of Monte Bello Ridge. He terraced the slopes and planted vineyards; using native limestone, he constructed the Monte Bello Winery, producing the first vintage under that name... Read more
The history of Ridge Vineyards begins in 1885, when Osea Perrone (third person on bench wearing tall boots), a doctor who became a prominent member of San Francisco's Italian community, bought 180 acres near the top of Monte Bello Ridge. He terraced the slopes and planted vineyards; using native limestone, he constructed the Monte Bello Winery, producing the first vintage under that name in 1892. This unique cellar, built into the mountainside on three levels, is Ridge's production facility. At 2600', it is surrounded by the "upper vineyard." In the 1940s, William Short, a theologian, bought the abandoned winery and vineyard just below the Perrone property; he replanted several parcels to cabernet sauvignon in the late 1940s. From these vines — now the "middle vineyard"— new owners Dave Bennion and his three partners, all Stanford Research Institute engineers, made a quarter-barrel of "estate" cabernet. That Monte Bello Cabernet was among California's finest wines of the era. Its quality and distinctive character, and the wines produced from these same vines in 1960 and '61, convinced the partners to re-bond the winery in time for the 1962 vintage. The first zinfandel was made in 1964, from a small nineteenth-century vineyard farther down the ridge. This was followed in 1966 by the first Geyserville zinfandel. The founding families reclaimed the Monte Bello terraces, increasing vineyard size from fifteen to forty-five acres. Working on weekends, they made wines of regional character and unprecedented intensity. By 1968, production had increased to just under three thousand cases per year, and in 1969, Paul Draper joined the partnership. A Stanford graduate in philosophy—recently returned from setting up a winery in Chile's coast range—he was a practical winemaker, not an enologist. His knowledge of fine wines and traditional methods complemented the straightforward "hands off" approach pioneered at Ridge. Under his guidance the old Perrone winery (acquired the previous year) was restored, the finest vineyard lands leased or purchased, the consistent quality and international reputation of the wines established. Cabernet and zinfandel account for most of the production; syrah, grenache, carignane, and petite sirah constitute a small percentage. Known primarily for its red wines, Ridge has also made limited amounts of chardonnay since 1962. Lytton Springs, in Sonoma County, became part of the Ridge estate in 1991. A quarter century's experience with this vineyard had convinced us that it was an exceptional piece of ground. Forty consecutive vintages of Geyserville attest to yet another stunning combination of location and varietals. Though born in the early sixties to the post-Prohibition world of modern California winemaking, Ridge relies on nature and tradition rather than technology. Our approach is straightforward: find intense, flavorful grapes; intrude upon the process only when necessary; draw the fruit's distinctive character and richness into the wine. Read less

External Reviews for Ridge Geyserville Proprietary Red Sonoma County

External Review
Source: We Speak Wine
07/17/2018

Winemaker Tasting Notes: Saturated ruby in color. Plum and black cherry fruit aromas, mint, and gravelly earth. Ripe bramble fruit on entry, balanced acidity, and elegant tannins. Long finish. EB (1/18) Vintage Notes: Following four years of drought, winter storms finally delivered more rainfall. The vines responded by setting a full crop. Harvest was completed in the month of September. Once assembled, the wine spent twelve months in barrel integrating the fruit and tannins. This exotic wine shows the great complexity of a field blend. Appealing now, it will reach full maturity within the next fifteen years. 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 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. Blend: 73% Zinfandel 17% Carignane 7% Petite Sirah 3% Alicante Bouschet


External Review
Source: We Speak Wine
Vintage: 2014 09/01/2016

Winemaker Tasting Notes: Dark purple/ruby color. Blackberry jam, candied plums, gravel, spearmint, sweet oak, tropical floral notes. Fresh, intense bramble fruit entry; lively acidity, elegant tannins, mint, gravelly earth. Multi-dimensional: layered, deep, seductive flavors; lingering finish. Vintage Notes: A mild winter brought February bud-break. Though there was some rainfall, the drought continued a third year, and warm summer weather prompted a fast-paced harvest. Twenty-six fermented lots were blind tasted for assemblage. Zinfandel yields were low, giving carignane and petite sirah greater prominence. Sensuous flavors support a rich tannin structure. This superb vintage will be enjoyable over the next 7-8 years. Blend: 60% ZINFANDEL 24% CARIGNANE 12% PETITE SIRAH 4% MATARO (MOURVEDRE)



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