Ridge Zinfandel Spring Mountain District York Creek 2003

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Winemaker's Notes:

York Creek Vineyard, situated high on Spring Mountain, overlooks St. Helena and the Napa Valley from the west. Ridge ...

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User Reviews for Ridge Zinfandel Spring Mountain District York Creek

Winemaker's Notes:

York Creek Vineyard, situated high on Spring Mountain, overlooks St. Helena and the Napa Valley from the west. Ridge came here in 1971 for the old-vine petite sirah. We first harvested York Creek zinfandel in 1975, and have made both wines in every vintage since. The 2003 Zinfandel, York Creek Vineyard, bottled May 2005, is 84% Zinfandel and 16% Petite Sirah. It is 14.4% alcohol by volume. Ridge provide the follwoing note: "Since 1999, this dry-farmed Spring Mountain vineyard has produced a series of opulent, late-picked wines. In this vintage, weather conditions and close attention to varying ripeness within each block have resulted in a zinfandel reminiscent of the seventies and eighties, more in the style of a fine table wine. The eight parcels fermented separately on their natural yeasts, and were pressed at eight days; a natural malolactic finished in four weeks. The firm structure of this classic York Creek required extended barrel aging. Beautifully balanced and approachable now, it will benefit from a year or two in bottle, and develop fully over the next ten years".

York Creek Vineyard, situated high on Spring Mountain, overlooks St. Helena and the Napa Valley from the west. Ridge came here in 1971 for the old-vine petite sirah. We first harvested York Creek zinfandel in 1975, and have made both wines in every vintage since. The 2003 Zinfandel, York Creek Vineyard, bottled May 2005, is 84% Zinfandel and 16% Petite Sirah. It is 14.4% alcohol by volume. Ridge provide the follwoing note: "Since 1999, this dry-farmed Spring Mountain vineyard has produced a series of opulent, late-picked wines. In this vintage, weather conditions and close attention to varying ripeness within each block have resulted in a zinfandel reminiscent of the seventies and eighties, more in the style of a fine table wine. The eight parcels fermented separately on their natural yeasts, and were pressed at eight days; a natural malolactic finished in four weeks. The firm structure of this classic York Creek required extended barrel aging. Beautifully balanced and approachable now, it will benefit from a year or two in bottle, and develop fully over the next ten years".

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