2010 Paso Robles Zinfandel
Ridge 2010 Paso Robles Zinfandel
2010 Zinfandel, Paso Robles, bottled December 2011
14.4% alcohol by volume
Winemaker Eric Baugher's Notes (Back Label) -
This was the coolest growing season of the last forty years. Compared to a typical summer,
temperatures in Paso Robles, our warmest zinfandel region, were mild. Harvest began with
the north parcel, moved to the south, and ended with the canyon. Natural-yeast fermentations
finished in seven days. Natural malolactic, in contrast, progressed slowly, finally
finishing in March. Unusually high acidity lends a refreshing quality to the rich fruit.
This fine wine will be at its best over the next five to seven years. EB (8/11)
Tasting Notes - Garnet/medium ruby. Cherry-rhubarb compote, crushed pepper, creamy
oak. Bright fruit entry, elegant mid-palate, great fruit/tannin balance; lively acidity in a
long finish. -Eric Baugher (2/12)
The Benito Dusi Ranch is the only vineyard in the Central Coast Viticultural Area from
which we source grapes. The 1967 vintage was our first wine from this vineyard. It is
planted entirely to zinfandel, unusual in a vineyard more than eighty years old. Purchased
by Sylvester and Catarina Dusi in 1924, the property has been farmed since the 1940s by
their son Benito, the owner.
First RIDGE Paso Robles: 1967
Location: Benito Dusiâ€™s Vineyard is located three miles
south of Paso Robles on the east side of Highway 101.
Soils: Rocky and gravelly with areas of light soil
Age of vines: Zinfandel, 40 acres, planted 1922
Training: Head trained (no trellis), spur pruned
Climate: Hot days, cool nights.
Exposure: Full exposure in all directions
Owner: Benito Dusi
Yields: 1.5 to 2.0 tons/acre
Farming: Sustainably farmed
Rainfall: 13 inches (below average)
Bloom: Mid May
Weather: Cool, late spring; warm summer; long, warm fall.
Harvest Dates: 6 - 23 September
Grapes: Average Brix 24.9Â°
Fermentation: 100% natural primary and secondary fermentation.
32% submerged cap; pressed at seven days.
Barrels: 100% air-dried american oak barrels (75% one and
two years old, 25% three years old)
Aging: Eleven months in barrel
Benito Dusi Vineyard grapes, hand harvested. Destemmed and crushed. Fermented
on the native yeasts, followed by full malolactic on the naturally occurring
bacteria. A total of 2.2 percent rehydration (added to four particularly ripe
parcels) during fermentation. Minimum effective sulfur (35ppm at crush, 75 ppm
over the course of aging). 0.27 g/L of calcium carbonate added to six unusually
acidic lots. Pad filtered at bottling. In keeping with our philosophy of minimal
intervention, this is the sum of our actions.