Ridge has made the East Bench as a single-site zinfandel since 2006. One of only two
Ridge zinfandels that is entirely from the single varietal. The vineyard sits high atop the
bench land that overlooks Dry Creek Valley from the east.
Harvest Dates: 25 September – 1 October
Grapes: Average Brix 25.1˚
Fermentation: Natural primary and secondary; twice daily pump-overs; pressed at nine
Barrels: 100% air-dried american oak barrels (20% new, 40% one and two years old,
40% three and four years old.)
Aging: Twelve months in barrel
Rainfall: 24 inches (below average)
Bloom: Mid May
Weather: Warm spring and a long, warm summer.
All estate-grown, hand harvested grapes. Destemmed and crushed. Fermented on
the native yeasts, followed by a full malolactic on the naturally occurring bacteria; 0.3
g/L tartaric acid; minimum effective sulfur for this wine (35 ppm at crush, 83 ppm during
aging); oak from barrel aging; pad filtered at bottling. In keeping with our philosophy of
minimal intervention, this is the sum of our actions.
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.