Ridge has made the East Bench as a single-site zinfandel since 2006. One of our few single-variety wines,
this zinfandel vineyard sits high on top of the bench land that overlooks Dry Creek Valley from the east.
Harvest Dates: 19 - 24 September
Grapes: Average Brix 24.9°
Fermentation: Natural primary and secondary; twice daily pump-overs; pressed at nine days.
Barrels: 100% air-dried american oak barrels (20% new, 40% one and two years old,
40% three and four years old.)
Aging: Thirteen months in barrel
Rainfall: 40 inches (above average)
Bloom: Late May
Weather: Wet spring and atypical cool summer; with no sustained heat spells.
All estate-grown grapes, hand harvested. Destemmed and crushed. Fermented on the
native yeasts, followed by full malolactic on the naturally occurring bacteria. Minimum
effective sulfur (35 ppm at crush, 180 ppm over the course of aging). Pad filtered at
bottling. In keeping with our philosophy of minimal intervention, this is the sum of our
Winemaker Tasting Notes
A nose of rich raspberry and pepper accompanied by floral and mineral notes. The palate
is layered with dark cherry and black currant fruit, mineral, and cocoa. Balanced acidity with
fine tannins on the finish.