Originally a part of the Rancho Sotoyomi Spanish land grant,
these one hundred acres were purchased in the mid-1800s by Archibald Carmichael.
Ridge began farming the upper half of the ranch in 2000. The soils differ
considerably between the upper and lower blocks. The Carmichael comes principally
from the west side of the abandoned right of way of the old Northwestern Pacific
railroad where soils transition from gravel to clay. This is our eighth release
from the ranch.
Harvest Date: 17 October
Grapes: Average Brix 25.0˚
Fermentation: Seven day fermentation in small fermentors; pressed early:
natural secondary fermentation finished by the first week of November.
Barrels: 100% air-dried american oak: (26% new, 2% two years old and 72% four to five years old).
Aging: Fifteen months in barrel
Rainfall: 24 inches (below average)
Weather: Warm spring and a long, mild summer that fully ripened the grapes.
All Estate grown grapes, hand harvested; destemmed and crushed; fermented
on the native yeasts, followed by full malolactic on the naturally occurring bacteria;
1.25 g/L tartaric acid added; minimum effective sulfur for this wine
(35 ppm at crush,101 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.