Ridge Paso Robles Zinfandel Blend Benito Dusi Ranch 2006

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Winemaker's Notes:

2006 Dusi Ranch Bottle March 2008 100% ZINFANDEL BENITO DUSI RANCH Benito Dusi's eighty-five-year-old vineyard—o...

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Another excellent bottle from Ridge, but I think it could use a few years of cellaring to mature. Read more

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User Reviews for Ridge Paso Robles Zinfandel Blend Benito Dusi Ranch

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Snooth User: utlawgirl
12788312
4.00 5
01/27/2009

Another excellent bottle from Ridge, but I think it could use a few years of cellaring to mature.


Ratings & Tags for Ridge Paso Robles Zinfandel Blend Benito Dusi Ranch

rated this wine
3.50 5
12/02/2008

Winemaker's Notes:

2006 Dusi Ranch Bottle March 2008 100% ZINFANDEL BENITO DUSI RANCH Benito Dusi's eighty-five-year-old vineyard—one of the oldest surviving in Paso Robles—was slow to ripen this season. Most of the grapes were in by the end of September, but the small parcel just east of Beni's house required another month to intensify flavors. The amount of shriveling visible as the gondolas were tipped into the crusher was evidence of some very ripe fruit. Natural yeasts began fermentation within twelve hours of crush. The skins were held ubmerged in juice for the six days until dryness, nhancing extraction of olor and tannin. econdary fermentation took six weeks to omplete; we then racked to air-dried american oak barrels, a quarter of which were new. Upon blind tasting the finished lots for assemblage, we found that the last-picked grapes best evoked the richness of a typical Dusi. Full body and sweet fruit make this wine immediately appealing; it will be at its best over the next five to six years. EB (12/07)

2006 Dusi Ranch Bottle March 2008 100% ZINFANDEL BENITO DUSI RANCH Benito Dusi's eighty-five-year-old vineyard—one of the oldest surviving in Paso Robles—was slow to ripen this season. Most of the grapes were in by the end of September, but the small parcel just east of Beni's house required another month to intensify flavors. The amount of shriveling visible as the gondolas were tipped into the crusher was evidence of some very ripe fruit. Natural yeasts began fermentation within twelve hours of crush. The skins were held ubmerged in juice for the six days until dryness, nhancing extraction of olor and tannin. econdary fermentation took six weeks to omplete; we then racked to air-dried american oak barrels, a quarter of which were new. Upon blind tasting the finished lots for assemblage, we found that the last-picked grapes best evoked the richness of a typical Dusi. Full body and sweet fruit make this wine immediately appealing; it will be at its best over the next five to six years. EB (12/07)

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