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2007 Geyserville Vineyard, bottled Dec 200810.5 Barrels ProducedWe made our first Zinfandel Essence from Geyserville in 1966. To produce an essence, the vines must remain vigorous late into the season, with green leaves for photosynthesis. We chose two blocks—one zinfandel, one petite sirah. To intensify color and concentrate sugar, the grapes were left on the vine for three additional weeks; they co-fermented on natural yeasts. To our delight, the initial Brix reading was beyond the hydrometer's ability to measure. It took five days for the yeast to begin fermentation, another five days to stop naturally—fully stable. The wine aged in air-dried american oak barrels; clarity was achieved through careful racking. Opulent and full-flavored, the 2007 Essence can be enjoyed now and over the next twenty years. EB (9/08)Initial sugar at harvest 40.8% By VolumeResidual sugar in the wine 16.95% By Volume This Essence is the thirteenth in our forty-eight year history.Tasting NotesBlack cherry jam, candied plum, cherry-chocolate cordial; clove and nutmeg spice. Concentrated dark berry fruit. Viscous, full-bodied, with notes of pepper, gravelly earth. Juicy acid; long, sweet finish. EB (7/09)
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© 2010, Ridge Vineyards.
