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Ridge Three Valleys Sonoma County 2015

Winemaker's Notes:

72% Zinfandel, 13% Petite Sirah,10% Carignane, 5% Grenache. Spicy oak with strawberry and fig jam to the nose. Medium-to-full bodied, soft mouthfeel and focused cherry fruit, mint. Refreshing acidity on the finish with notes of chapparal. Barrel aged 12 months in American oak (15% new, 50% one and two years old, and 35% three and four years old). Alcohol 14.3%.

Region: USA » California » Sonoma County

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Winery: Ridge Vineyards
Color: Red
Varietal: Zinfandel
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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 Three Valleys Sonoma County

External Review
Vintage: 2014 07/17/2018

Winemaker Tasting Notes: Full garnet color. Fresh raspberry and blueberry fruits, clay mineral, exotic oak spice. Rich entry with bramble fruit, chewy tannins, creamy/sweet oak, and a moderately long finish. Vintage Notes: Despite a dry winter, late spring rains carried the vines to harvest. Reduced yields and a warm summer quickly ripened the crop. Long, slow fermentations finished sugar, while extracting significant tannin. Barreling down early gave this vintage more time in wood than any thus far. Appealing now, it will be most enjoyable over the next five years. Winemaking: Harvest Dates: 27 August – 23 September Grapes: Average Brix 25.0˚ Fermentation: No inoculation; natural primary and secondary. Grapes fully crushed; pressed at nine days. Barrels: 100% air-dried american oak barrels (6% new, 43% one and two years old, and 51% three to six years old). Aging: Fifteen months in barrel Hand-harvested grapes, destemmed and crushed; fermented on the native yeasts followed by a full malolactic on the natural-occurring bacteria; a total of 0.27 grams/liter tartaric acid; 0.5% water addition; egg whites; oak from barrel aging; minimum effective sulfur for this wine (35ppm at crush, 179ppm over the course of aging); membrane sterile filtered at bottling. In keeping with our philosophy of minimal intervention, this is the sum of our actions. Blend: 65% Zinfandel 17% Petite Sirah 14% Carignane 4% Grenache Alcohol By Volume: 14.5% ** Only 1 in Stock **


External Review
Vintage: 2014 01/25/2017

Winemaker Tasting Notes: Full garnet color. Fresh raspberry and blueberry fruits, clay mineral, exotic oak spice. Rich entry with bramble fruit, chewy tannins, creamy/sweet oak, and a moderately long finish. Vintage Notes: Despite a dry winter, late spring rains carried the vines to harvest. Reduced yields and a warm summer quickly ripened the crop. Long, slow fermentations finished sugar, while extracting significant tannin. Barreling down early gave this vintage more time in wood than any thus far. Appealing now, it will be most enjoyable over the next five years. Winemaking: Harvest Dates: 27 August – 23 September Grapes: Average Brix 25.0˚ Fermentation: No inoculation; natural primary and secondary. Grapes fully crushed; pressed at nine days. Barrels: 100% air-dried american oak barrels (6% new, 43% one and two years old, and 51% three to six years old). Aging: Fifteen months in barrel Hand-harvested grapes, destemmed and crushed; fermented on the native yeasts followed by a full malolactic on the natural-occurring bacteria; a total of 0.27 grams/liter tartaric acid; 0.5% water addition; egg whites; oak from barrel aging; minimum effective sulfur for this wine (35ppm at crush, 179ppm over the course of aging); membrane sterile filtered at bottling. In keeping with our philosophy of minimal intervention, this is the sum of our actions. Blend: 65% Zinfandel 17% Petite Sirah 14% Carignane 4% Grenache Alcohol By Volume: 14.5%


External Review
Vintage: 2014 07/03/2018

Winemaker Tasting Notes: Full garnet color. Fresh raspberry and blueberry fruits, clay mineral, exotic oak spice. Rich entry with bramble fruit, chewy tannins, creamy/sweet oak, and a moderately long finish. Vintage Notes: Despite a dry winter, late spring rains carried the vines to harvest. Reduced yields and a warm summer quickly ripened the crop. Long, slow fermentations finished sugar, while extracting significant tannin. Barreling down early gave this vintage more time in wood than any thus far. Appealing now, it will be most enjoyable over the next five years. Winemaking: Harvest Dates: 27 August – 23 September Grapes: Average Brix 25.0˚ Fermentation: No inoculation; natural primary and secondary. Grapes fully crushed; pressed at nine days. Barrels: 100% air-dried american oak barrels (6% new, 43% one and two years old, and 51% three to six years old). Aging: Fifteen months in barrel Hand-harvested grapes, destemmed and crushed; fermented on the native yeasts followed by a full malolactic on the natural-occurring bacteria; a total of 0.27 grams/liter tartaric acid; 0.5% water addition; egg whites; oak from barrel aging; minimum effective sulfur for this wine (35ppm at crush, 179ppm over the course of aging); membrane sterile filtered at bottling. In keeping with our philosophy of minimal intervention, this is the sum of our actions. Blend: 65% Zinfandel 17% Petite Sirah 14% Carignane 4% Grenache Alcohol By Volume: 14.5% ** Only 2 in Stock **


External Review
Vintage: 2014 05/22/2018

Winemaker Tasting Notes: Full garnet color. Fresh raspberry and blueberry fruits, clay mineral, exotic oak spice. Rich entry with bramble fruit, chewy tannins, creamy/sweet oak, and a moderately long finish. Vintage Notes: Despite a dry winter, late spring rains carried the vines to harvest. Reduced yields and a warm summer quickly ripened the crop. Long, slow fermentations finished sugar, while extracting significant tannin. Barreling down early gave this vintage more time in wood than any thus far. Appealing now, it will be most enjoyable over the next five years. Winemaking: Harvest Dates: 27 August – 23 September Grapes: Average Brix 25.0˚ Fermentation: No inoculation; natural primary and secondary. Grapes fully crushed; pressed at nine days. Barrels: 100% air-dried american oak barrels (6% new, 43% one and two years old, and 51% three to six years old). Aging: Fifteen months in barrel Hand-harvested grapes, destemmed and crushed; fermented on the native yeasts followed by a full malolactic on the natural-occurring bacteria; a total of 0.27 grams/liter tartaric acid; 0.5% water addition; egg whites; oak from barrel aging; minimum effective sulfur for this wine (35ppm at crush, 179ppm over the course of aging); membrane sterile filtered at bottling. In keeping with our philosophy of minimal intervention, this is the sum of our actions. Blend: 65% Zinfandel 17% Petite Sirah 14% Carignane 4% Grenache Alcohol By Volume: 14.5% ** Only 9 in Stock **


External Review
Vintage: 2014 04/16/2018

Winemaker Tasting Notes: Full garnet color. Fresh raspberry and blueberry fruits, clay mineral, exotic oak spice. Rich entry with bramble fruit, chewy tannins, creamy/sweet oak, and a moderately long finish. Vintage Notes: Despite a dry winter, late spring rains carried the vines to harvest. Reduced yields and a warm summer quickly ripened the crop. Long, slow fermentations finished sugar, while extracting significant tannin. Barreling down early gave this vintage more time in wood than any thus far. Appealing now, it will be most enjoyable over the next five years. Winemaking: Harvest Dates: 27 August – 23 September Grapes: Average Brix 25.0˚ Fermentation: No inoculation; natural primary and secondary. Grapes fully crushed; pressed at nine days. Barrels: 100% air-dried american oak barrels (6% new, 43% one and two years old, and 51% three to six years old). Aging: Fifteen months in barrel Hand-harvested grapes, destemmed and crushed; fermented on the native yeasts followed by a full malolactic on the natural-occurring bacteria; a total of 0.27 grams/liter tartaric acid; 0.5% water addition; egg whites; oak from barrel aging; minimum effective sulfur for this wine (35ppm at crush, 179ppm over the course of aging); membrane sterile filtered at bottling. In keeping with our philosophy of minimal intervention, this is the sum of our actions. Blend: 65% Zinfandel 17% Petite Sirah 14% Carignane 4% Grenache Alcohol By Volume: 14.5% ** Only 10 in Stock **


External Review
Vintage: 2013 11/24/2015

Winemaker Tasting Notes: Medium-garnet color. Briar, cherry/plum nose, with clay mineral, dried herbs, oak spice. Elegant fresh-raspberry entry; soft, textured tannins; sweet oak. Good finish. Blend: 80% zinfandel 11% carignane 8% petite sirah 1% alicante bouschet


External Review
Vintage: 2013 08/28/2016

Winemaker Tasting Notes: Medium-garnet color. Briar, cherry/plum nose, with clay mineral, dried herbs, oak spice. Elegant fresh-raspberry entry; soft, textured tannins; sweet oak. Good finish. Blend: 80% zinfandel 11% carignane 8% petite sirah 1% alicante bouschet ** Only 6 in Stock **



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72% Zinfandel, 13% Petite Sirah,10% Carignane, 5% Grenache. Spicy oak with strawberry and fig jam to the nose. Medium-to-full bodied, soft mouthfeel and focused cherry fruit, mint. Refreshing acidity on the finish with notes of chapparal. Barrel aged 12 months in American oak (15% new, 50% one and two years old, and 35% three and four years old). Alcohol 14.3%.

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