Ridge 2010 Pagani Ranch Zinfandel
2010 Pagani Ranch, bottled April 2012
82% zinfandel, 16% alicante bouschet, 2% petite sirah
14.9% alcohol by volume
Winemaker Eric Baugher's notes (back label text) -
The growing season began with heavy winter rains saturating the soil. A cool, foggy
summer slowed ripening, and two days of intense heat in late August reduced yields
dramatically. Eight small parcels (nineteen acres planted between 1896 and 1922)
were picked on October 5, and crushed into four open-top tanks. Natural-yeast
primary fermentation began within two days, and finished in eight. All four lots
were of superb quality; the excellent press wine was added for its color and
tannins. Uninoculated malolactic finish- ed three weeks after pressing — most
unusual for this high-acid wine. Its richness is complemented by additional time
in oak. Enjoyable now, this complex zinfandel will continue to develop over the next
ten to twelve years. EB (1/12)
Tasting Notes - Saturated garnet; ripe plum and red cherry fruits, compote,
exotic spice; Intense berry fruit on entry, sensuous, layered, round tannins, sweet
core fruit, juicy acid, long finish. EB (7/12)
Since 1991, Ridge has made zinfandel from the
old Pagani vineyard on the east-facing side of
Sonoma Valley. Almost all the vines here were
planted more than a hundred years ago. Pagani
Ranch is a fine example of what we look for in
a vineyard: low-yielding old vines, carefully
tended by a quality-conscious family who, in
this case, have worked the land for four
generations. The vineyard's long survival is
proof of its merit. An average site would have
been abandoned during the thirteen years of
Prohibition, or during the Depression.
First RIDGE Zinfandel Pagani Ranch: 1991
Location: Northern Sonoma Valley, Sonoma County.
Elevation: 100' - 150'
Soils: Gravelly clay loam
Vines: Zinfandel interplanted with minor amounts of petite sirah and alicante
bouschet; all 30 acres planted from 1896 to 1922.
Training: Head trained (no trellis), cane pruned.
Yields: 1.5 - 2.5 tons per acre
Climate: Cool, foggy mornings; warm days.
Exposure: Rolling, east-facing slopes.
Owner: Pagani family
Rainfall: 42 inches (above average)
Bloom: Late May
Weather: Cool, late spring, cold summer, two very hot days in August (24 & 25th).
Harvest Dates: 5 October
Grapes: Average Brix 25.1°
Fermentation: No inoculation; natural primary and secondary.
Pressed at eight days.
Barrels: 100% air-dried american oak barrels (15% new, 10%
one year, 75% two and three years old.)
Aging: Sixteen months in barrel
Pagani Vineyard grapes, hand harvested. Destemmed and crushed. Fermented
on the native yeasts, followed by full malolactic on the naturally occurring
bacteria. 1.1 grams/liter calcium carbonate added during fermentation to
moderate excessive natural acidity. Minimum effective sulfur added (30 ppm
at crush, 130 ppm over the course of aging). Pad filtered at bottling. In
keeping with our philosophy of minimal intervention, this is the sum of our