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: 9 - 13 September
Grapes: Average Brix 25.1˚
Fermentation: Natural primary and secondary (malolactic) fermentations; 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: 24.5 - 30 inches inches (below average)
Bloom: Early to Mid-May
Weather: Warm spring and early summer followed by cooler weather that slowed ripening.
Hand harvested; sustainably farmed, estate-grown organic grapes; destemmed and crushed;
fermented on the native yeasts, followed by a full malolactic on the naturally occurring bacteria;
1.6 % water addition during fermentation; oak from barrel aging; minimum effective sulfur for this wine
(35 ppm at crush, 224 ppm during aging); pad filtered at bottling. In keeping with our
philosophy of minimal intervention, this is the sum of our actions.
Winemaker Tasting Notes
Ripe jammy raspberry fruit with pepper, eucalyptus and sweet toasted oak. Rich brambly
fruit on the palate, sensuous texture and a long layered finish.