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: 1 October
Grapes: Average Brix 23.1 degrees
Fermentation: Grapes destemmed and crushed, pumped over a floating cap and pressed at nine days.
Barrels: 100% air-dried american oak barrels (30% new, 20% one year old, 50% two, three and four years old).
Aging: Thirteen months in barrel
Rainfall: Forty inches (above normal)
Bloom: Late May
Weather: A wet spring reduced yields, but despite an unusually cool summer, a mild fall
ripened the grapes before the heavy rains in early October.
York Creek Vineyard grapes, hand harvested; destemmed and crushed;
fermented on the native yeasts, followed by full malolactic on the naturally occurring bacteria;
0.35 grams/liter tartaric acid added during fermentation; minimum effective sulfur for this wine
(35 ppm at crush, 83 ppm over the course of 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
Briary red fruit, chaparral and pepper on the nose.
Palate displays black cherry, mineral notes, firm structure
and refreshing acidity on finish.