• ST: 91

    Stephen Tanzer Score

    91

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  • WA: 89

    Wine Advocate Score

    89

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Ridge Zinfandel Paso Robles 2004

Winemaker's Notes:

100% ZINFANDEL The thirteen separate naturalyeast fermentations took place in small tanks, two thirds of which were fitted with grids, keeping the skins submerged to augment extraction of color and tannin. In eight days, on average, the tanks were drained and the skins gently pressed; the majority of press wine, rich in both color and complexity, was blended with the free run. Natural malolactic fermentations finished in two months, and the wine was racked to american oak barrels for aging. New oak was held to twenty percent, complementing the wine's bright cherry fruit and exotic spice. This rich, full-bodied zinfandel will be at its most enjoyable over the next five to six years.

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Member Reviews for Ridge Zinfandel Paso Robles

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Snooth User: maiasmic19
7120823
4.50 5
05/11/2008

One of my favorite zins (and boy, do I love my zin) ... medium-bodied, well-balanced, notes of cherry and currant...warm with a smoothest finish that lingers like a good dream. I would have this every day if I could :)


Snooth User: bikejestr
7840920
4.00 5
11/24/2008

First, I love paso robles zins. second, the quality is always there so it is a good buy. Next, this wine taste of currants and tobacco with a light oakiness that softens the fruit just enough to make me think of making jams and preserves with my grandma. The problem is that it is gone to soon. a very nice wine with not a big enough bottle.


Snooth User: karl6109
8293811
4.50 5
10/16/2008

good stuff from Paso!


Snooth User: luckyginger
9516110
4.00 5
11/01/2008

Four glasses



100% ZINFANDEL The thirteen separate naturalyeast fermentations took place in small tanks, two thirds of which were fitted with grids, keeping the skins submerged to augment extraction of color and tannin. In eight days, on average, the tanks were drained and the skins gently pressed; the majority of press wine, rich in both color and complexity, was blended with the free run. Natural malolactic fermentations finished in two months, and the wine was racked to american oak barrels for aging. New oak was held to twenty percent, complementing the wine's bright cherry fruit and exotic spice. This rich, full-bodied zinfandel will be at its most enjoyable over the next five to six years.

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