Ridge Zinfandel Pagani Ranch 2007

Avg Price: $34.09
3.56 5 0.5
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Winemaker's Notes:

A warm, dry spring augured a good set, though lack of rain was a concern. Fortunately, the deep-rooted vines found wa...

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  • WS: 88

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"Appealing mix of exotic fruit and spice on entry Read more

Superripe and jammy, with expressive baked cherry pie aromas and lively plum, licorice and smoky spice flavors. Drink now through 2014. 2,700 cases... Read more

WS: 88 Points Read more

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User Reviews for Ridge Zinfandel Pagani Ranch

External Reviews for Ridge Zinfandel Pagani Ranch

External Review
Source: Fame Wine and Tobacco
09/23/2011

"Appealing mix of exotic fruit and spice on entry


External Review
Source: We Speak Wine
01/24/2012

Superripe and jammy, with expressive baked cherry pie aromas and lively plum, licorice and smoky spice flavors. Drink now through 2014. 2,700 cases made. -TF ** Only 2 in Stock **


External Review
Source: We Speak Wine
05/20/2011

WS: 88 Points


Ratings & Tags for Ridge Zinfandel Pagani Ranch

1001966 Snooth User: adammcp
rated this wine
5.00 5
12/28/2011

Winemaker's Notes:

A warm, dry spring augured a good set, though lack of rain was a concern. Fortunately, the deep-rooted vines found water throughout a mild summer. Ripening was threatened as several fronts passed over Northern California in late September. We picked on October 8; a serious storm struck the next day, but to our surprise the grapes had ripened perfectly. The fullycrushed fruit fermented on its natural yeasts in eight small tanks. We pressed early, avoiding an excessively tannic structure. When uninoculated malolactic fermentation finished in late November, the lots were combined and racked to air-dried american oak barrels. This opulent Pagani exemplifies the complexity that can be drawn from old field-blend vines. Enjoyable now, it will develop fully over the next ten years.

A warm, dry spring augured a good set, though lack of rain was a concern. Fortunately, the deep-rooted vines found water throughout a mild summer. Ripening was threatened as several fronts passed over Northern California in late September. We picked on October 8; a serious storm struck the next day, but to our surprise the grapes had ripened perfectly. The fullycrushed fruit fermented on its natural yeasts in eight small tanks. We pressed early, avoiding an excessively tannic structure. When uninoculated malolactic fermentation finished in late November, the lots were combined and racked to air-dried american oak barrels. This opulent Pagani exemplifies the complexity that can be drawn from old field-blend vines. Enjoyable now, it will develop fully over the next ten years.

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