York Creek Vineyard, situated high on Spring Mountain, overlooks St. Helena and the Napa Valley from the west.
Ridge came here in 1971 for the old-vine petite sirah.
We first harvested York Creek zinfandel in 1975, and have made it in every vintage since.
Harvest Dates: 21 - 26 September
Grapes: Average Brix 27.1 degrees
Fermentation: No inoculation; natural primary and secondary. Pressed at nine days.
Barrels: 100% air-dried american oak barrels (20% new, 30% one and two years old, and 35% four and five years old)
Aging: Twelve months in barrel
Rainfall: Thirty-four inches (below normal)
Bloom: Late May
Weather: A dry winter saved by spring rains and a warm, dry summer.
York Creek Vineyard grapes, hand harvested. Destemmed and crushed. Fermented on the native yeasts,
followed by full malolactic on the naturally occurring bacteria. 3 grams/liter tartaric acid and a total of 2 percent
rehydration added to two particularly ripe parcels during fermentation. Minimum effective sulfur added (35 ppm at crush, 232 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.