Ridge 2011 Three Valleys®

2011 Three Valleys

2011 Three Valleys, bottled February 2013
65% zinfandel, 20% petite sirah, 9% carignane, 3% mataró (mourvèdre), 2% alicante bouschet, 1% grenache
Sonoma County AVA
13.8% alcohol by volume

Winemakers John Olney's notes (back label text) - This, our only multi-vineyard wine, comes from three of the finest appellations in Sonoma County. As with our single-vineyard wines, the grapes are harvested by hand, fermented on native yeasts and aged in small cooperage. Cool summer weather delayed ripening; we began harvesting in mid-September, finishing in late October. We chose the most accessible lots from eight ranches for the 2011. This elegant wine has generous fruit, and will be most enjoyable over the next four to five years. JO (12/12)

Tasting Notes - Garnet color; briar fruit, dried herbs, clay earth, sweet oak; Fresh raspberry and cherry, moderate acid, round tannins, savory oak spice, medium body, lively finish. EB (2/13)


Video Tasting Note

Presented by winemaker Eric Baugher


History

The history of the Ridge Sonoma County Three Valleys began with the release of the 2001. The wine contains grapes from a number of Sonoma vineyards — this year, seven. We take great care in selecting the fruit, which is hand-harvested, then crushed and fermented at both Monte Bello and Lytton Springs. Unlike our single-vineyard wines, which reflect the distinctive character of each site, Three Valleys represents the blending of vineyards — winemaking — at it's finest. Zinfandel determines the wine's varietal character; old-vine carignane contributes bright fruit and acidity; petite sirah spice, depth of color, and firm tannins; grenache brings briary fruit and lively tannins.

Vineyard

Three Valleys map

First RIDGE Sonoma County Three Valleys: 2001
Location: Three vineyards in Dry Creek, three in Alexander, and one in Russian River Valley.
Soils: Varied, with a predominance of gravelly loam; gravelly clay loam on hillsides.
Vines: Approximately 20% eighty to one-hundred years old, 50% thirty-five to forty-five years, 30% seven to fourteen years.
Training: Head trained (no trellis), spur pruned.
Yields: 1.5 - 3.0 tons per acre

Growing Season

Three Valleys soil

Rainfall: 40 inches (above average)
Bloom: Mid May
Weather: Wet spring and typical cool summer, with no sustained heat spells.

Vintage

Harvest Dates: 19 September - 25 October
Grapes: Average Brix 23.6°
Fermentation: No inoculation; natural primary and secondary. Grapes fully crushed and fermented in small stainless steel tanks; fermenting juice circulated over the cap twice daily for extraction of color, tannin, and flavor. Full, natural malolactic to soften acidity. Pressed at six days on average.
Barrels: 100% air-dried american oak barrels (20% one and two years old, and 70% three, four and five years old).
Aging: Twelve months in barrel

Winemaking

All grapes hand-harvested, destemmed and crushed. Fermented on the native yeasts followed by a full malolactic on the natural-occurring bacteria. A total of 0.25 grams/liter tartaric acid was added. Minimum effective sulfur (35ppm at crush, 99 ppm over the course of aging). Sterile filtered at bottling. In keeping with our philosophy of minimal intervention, this is the sum of our actions.


Miscellaneous

Bottle UPC Packaged SRP Notes
750mL 744442081004 12x750mL $26 60 cases/pallet (15 per layer)

 

SRP: suggested retail price per bottle (U.S. dollars)
Three Valleys® is a registered trademark of Ridge Vineyards, Inc. in the US and other countries.


Press

  • new Wine Enthusiast Wine Enthusiast (August 2013) - Editors' Choice - "Ridge hews to a leaner, lower alcohol style than most California wineries these days, resulting in wines that aren’t blockbusters, but are complex and food-friendly. This bottling defines such a style. It’s dry and lithe in the mouth yet gently tannic, with suggestions of berry jam, bacon, grilled mushrooms and hints of balsamic and soy sauce." -Steve Heimoff (Rated: 91)