2009 Estate Cabernet Sauvignon
Ridge 2009 Estate Cabernet Sauvignon
2009 Estate Cabernet Sauvignon, bottled June 2011
77% cabernet sauvignon, 23% merlot
13.8% alcohol by volume
Winemaker Eric Baugher's Notes (back label) -
A long, cold winter delayed the start of the
growing season. Beginning in early July, a series
of heat waves led to a strong inversion, which
warmed the typically cool nights, and moderated
acidity. Optimal daytime temperatures allowed
the vines to catch up. Veraison began in late July,
and grape sampling in late August. The first block
was picked September 23, the last on October
12â€”a day before very heavy rains. Seventeen
estate cabernet parcels were selected by blind
tasting. Elegant and approachable now, this superb
vintage will continue to develop over the
next ten to fifteen years. EB (3/11)
Tasting Notes - Deep garnet. Pungent aroma.
Blackberry, currant, wild fennel, cola, black olive.
Full-bodied, medium chalky-tannin structure, black tea.
Great depth of flavor, firm acid, lengthy
finish. -Eric Baugher (2/12)
In 1886 the Monte Bello vineyard was first planted and construction on the
winery begun. The first vintage was in 1892. In the early 1940s, the last of
the old vineyard was abandoned; in the late forties a few blocks were
replanted. Those cabernet vines — now sixty years old — produced the first
Ridge Monte Bello (1962) and subsequent vintages until the mid-seventies.
By then, abandoned blocks replanted during the sixties were maturing, and
their fruit considered for use in the Monte Bello. A number of those
consistently produced a more accessible wine that developed its full
complexity earlier and these were combined as the "Santa Cruz Mountains."
With the 2008 vintage the name of this stylistically distinct wine becomes
Ridge Estate Cabernet Sauvignon, stressing the varietal and the Monte Bello
vineyard as its source.
First RIDGE Santa Cruz Mountains: 1979
Location: Monte Bello Ridge overlooking San Francisco
from the Santa Cruz Mountains, a unique
appellation separating the North Coast from the
Central Coast but not a part of either.
Elevation: 1300' - 2760'
Soils: Decomposing Franciscan green stone mixed with
clay/loam over fractured limestone sub-soils.
Age of Vines: Oldest 1949; further plantings in
1968/9, 1972, 1982, 1987/8, 1990, 1995, 1997/8.
Training: Head-trained, cane-pruned (on single curtain trellis)
Irrigation: Non-irrigated. (Exception: new vines receive
drip irrigation until established.)
Climate: Cool, mountainous â€” between the
Mediterranean and Maritime Zones.
Exposure: Principally south/southeast
Yields: 1.5 to 3.0 tons per acre
Farming: Sustainably farmed
Rainfall: 28 inches (below normal)
Bloom: Early June
Weather: Cool spring; warm summer and fall, short growing season.
Harvest Dates: 25 September - 12 October
Grapes: Average Brix 24.2Â°
Fermentation: Grapes destemmed, 60% full crush, 40% whole berries.
Fermented on the native yeasts. Pressed at nine days. Natural malolactic (half
in barrel, half in tank).
Barrels: 100% air-dried american oak barrels; (15% new, 35% one year, and 50%
two years old).
Aging: Nineteen months in barrel
All estate-grown grapes, hand harvested. Destemmed and sorted. Fermented
on the native yeasts, followed by full malolactic on the naturally occurring
bacteria. 16/100 of one percent rehydration (added to one particularly ripe
fermentor of cabernet) during fermentation; minimum effective sulfur (35
ppm at crush, 135 ppm over the course of aging); fresh egg white fining to
moderate tannins. Pad filtered at bottling. In keeping with our philosophy of
minimal intervention, this is the sum of our actions.