Ridge 2012 Geyserville®
2012 Geyserville Vineyard, bottled January 2014
71% zinfandel, 19% carignane, 7% petite sirah,
2% mataró (mourvèdre), 1% alicante bouschet
Sonoma County AVA
14.4% alcohol by volume
Winemaker Eric Baugher's Notes (Back Label) -
A dry winter, mild spring, and warm summer at first
advanced ripening, but heavy autumn fogs slowed
progress. Harvest began September 17, finishing in
mid-October. Grapes from the individual parcels
were crushed to separate fermentors, some fitted
with grids for submerged-cap fermentation. All
were pumped over daily, drawing out rich color and
full body. Malolactics were complete by November,
when thirteen of the seventeen parcels were
selected. This superb vintage will be most enjoyable
over the next ten to fifteen years. EB (11/13)
Tasting Notes - Ruby color. Pungent bramble fruit, wintergreen,
licorice, sweet toasted oak. Rich black cherry fruit on entry. Elegant
chalky tannins, gravel/rock, ginger root. Layered, sensuous finish.
-Eric Baugher (1/14)
Video Tasting Note
Presented by winemaker Eric Baugher
Ridge has made the Geyserville as a single-site zinfandel in every year since 1966.
The grapes are grown in three adjoining vineyards on a defined stretch of gravelly
soil approximately one-and-a-quarter miles long and a half-mile wide.
First RIDGE Geyserville: 1966
Location: Geyserville Vineyard is located on the Western edge of Alexander Valley, Sonoma County
Soils: Gravelly loam
Vines: Youngest 9 years, oldest over 120 years; sixty percent 45 years or older.
Training: Head trained (no trellis), spur pruned.
Climate: Occasional morning fog, warm
days with frequent evening breezes.
Yields: One to three tons per acre
Farming: Sustainably farmed; fish-friendly agriculture
Video Profile - Geyserville Vineyard
Presented by winemaker Eric Baugher
Rainfall: 24 inches (below average)
Weather: Warm spring and a long, mild summer.
Harvest Dates: 17 September - 17 October
Grapes: Average Brix 24.5°
Fermentation: Natural primary and secondary; 6 of the 27 tanks were fitted with submerged
cap grids, both those and the tanks with a floating cap were given full pump-overs; pressed at 9 days.
Barrels: 100% air-dried american oak barrels (24% new,
25% one and two years old, 51% three and four years old.)
Aging: Thirteen months in barrel
All estate-grown, hand harvested grapes. Destemmed and crushed.
Fermented on the native yeasts, followed by full malolactic on the
naturally-occurring bacteria. Six fresh egg whites per barrel to
moderate the firm texture of tannins; minimum effective sulfur
(30 ppm at crush; 164 ppm over the course of aging); oak from
barrel aging; pad filtered at bottling. In keeping with our
philosophy of minimal intervention, this is the sum of our
||60 cases/pallet (15 per layer)
|3L double magnum
SRP: suggested retail price per bottle (U.S. dollars)
Geyserville® is a registered trademark of Ridge Vineyards, Inc. in the US and other countries.
Vinous Media (July 2014): "The 2012 Zinfandel Geyserville is quite exuberant in this vintage. Savory herbs, tobacco, smoke, menthol and dark red/blackish-toned fruit burst from the glass in an exotic, juicy Zinfandel-based field blend loaded with personality. The tannins could use another year to soften, but readers will have a hard time keeping their hands off this jewel of a wine. The brisk, energetic finish is incredibly appealing. The blend is 71% Zinfandel, 19% Carignane, 7% Petite Sirah, 1% Alicante Bouschet and 1% Mataro (MourvÃ¨dre)." -Antonio Galloni (Rated: 93)
review online at VinousMedia.com (subscription required)
Stephen Tanzer's International Wine Cellar (May 2014):
"Inky purple. A heady, exotically perfumed bouquet displays scents of dark
berry liqueur, potpourri, smoky oak and Indian spices, with a hint of licorice in
the background. Fleshy, palate-staining black raspberry and boysenberry flavors
become brighter and spicier with air and pick up a sexy lavender pastille nuance.
Supple tannins add support to an extremely long, sweet finish that extends the
berry and floral notes. As fine an example of this consistently excellent
bottling as I've had in years. " -Josh Raynolds