2010 East Bench Zinfandel

Ridge 2010 East Bench Zinfandel

2010 East Bench Zinfandel bottle shot

2010 Zinfandel, East Bench, bottled January 2012
100% zinfandel
15.1% alcohol by volume

Winemaker John Olney's Notes (Back Label) - Planted entirely to zinfandel, this twelve-year-old vineyard on the Dry Creek Bench set a small crop in 2010. Three days of extreme heat in late August sunburned clusters, further reducing the crop—and resulting in the most concentrated wine we have yet produced from this site. The seven vineyard blocks were harvested and fermented separately. After natural secondary fermentation, six of the seven were selected for the final wine, then aged for thirteen months in air-dried american oak barrels. This full bodied zinfandel can be enjoyed now, but will benefit from five to six years of bottle age. JO (1/11)

Tasting Notes - Dark crimson red. Opulent aroma of briar fruits, savory spice, clay/mineral earth. Red and black mixed cherry fruits on entry, bright acidity, medium-full body, chalky tannins, tart plum finish. (2/11)


Ridge has made the East Bench as a single-site zinfandel since 2006. One of our few single-variety wines, this zinfandel vineyard sits high on top of the bench land that overlooks Dry Creek Valley from the east.


East Bench map

First RIDGE East Bench: 2006
Location: East Bench Vineyard is located on the Eastern bench of Dry Creek Valley, Sonoma County
Soils: Gravelly clay loam
Vines: Zinfandel planted in 2000 from three 19th century vineyard selections
Training: Head trained (no trellis), spur pruned.
Yields: 3.5 tons per acre
Farming: Sustainably farmed; fish-friendly agriculture

Growing Season

East Bench soil

Rainfall: 42 inches (above average)
Bloom: Late May
Weather: Dry winter saved by spring rains followed by a warm, dry summer.


Harvest Dates: 11 September - 1 October
Grapes: Average Brix 26.2°
Fermentation: Natural primary and secondary; twice daily pump-overs; pressed at ten days.
Barrels: 100% air-dried american oak barrels (20% new, 25% one and two years old, 45% three, four and five years old.)
Aging: Thirteen months in barrel


All estate-grown grapes, hand harvested. Destemmed and crushed. Fermented on the native yeasts, followed by full malolactic on the naturally occurring bacteria. 0.20 grams/liter tartaric acid added during fermentation. Minimum effective sulfur 35 ppm at crush, (180 ppm over the course of aging). Pad filtered at bottling. In keeping with our philosophy of minimal intervention, this is the sum of our actions.


Bottle UPC Packaged SRP Notes
750mL 744442889006 12x750mL $28 60 cases/pallet (15 per layer)


SRP: suggested retail price per bottle (U.S. dollars)


  • Quarterly Review of Wines logo Quarterly Review of Wines (Autumn 2012) - 28th Best of The Best California Zinfandel - "Crimson red, lots of spice, with rich raspberry and cherry flavors. A generous wines with gripping spice and earthiness, with complex plum and cherry finish. Beautiful balance." (Rated: 95 pts., Best of Show)
    Read review at QRW.com
  • Wine & Spirits Magazine, Top of the List (23rd Annual Restaurant Poll) - Zinfandel sell sheet PDF (2.63MB PDF)