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This special priced pack includes: 2008 Carignane Buchignane100% Hillside Grown Old Vine Carignanebottled December 2009The 2008 is our tenth vintage from this small vineyard in the hills north of Dry Creek Valley. Planted in the thirties, forties, and fifties, it has been meticulously cared for by Dino Buchignani, a role now filled by his son Stan. As in 2007, the crop was small; moderate summer weather slowed ripening, allowing the fruit to develop full flavor. Each of the five parcels was picked just after Labor Day, and fermented on its naturallyoccurring yeasts. Pressed at dryness, the wine completed a natural malolactic fermentation and was racked to air-dried american oak for twelve months of barrel aging. New oak was held to ten percent, enhancing—but not overpowering—the pure fruit and elegant structure of this old-vine carignane. Enjoyable now, it will be at its best over the next four to five years. JO (8/09)2007 Geyservillebottled January 200958% ZINFANDEL, 22% CARIGNANE, 18% PETITE SIRAH, 2% MATARO (MOURVEDRE)Winter quickly came and went, leaving the vines short on rain, but in good shape to begin an early growing season. A mild summer moderated the pace of ripening, allowing color and flavor to intensify. Mid-August heat accelerated maturation, and we harvested at ideal ripeness from late August through September. Parcels and sub-parcels fermented on natural yeasts in fifty small tanks. As we blind-tasted over the ensuing months, Geyserville's unique character seemed clearest in thirty-nine of the lots. The exceptional quality of carignane and petite sirah argued for their full inclusion; percentages are comparable to the superb 1991 vintage. By year's end, the blend was aging in air-dried american oak barrels. Sensuous structure and opulent fruit give this fine wine immediate appeal. Firm tannins and acidity assure its longevity over the next ten to twelve years. EB (10/08)2007 Carmichaelbottled December 200896% ZINFANDEL, 4% PETITE SIRAHA mild winter, followed by a warm spring, brought an early start to the growing season. Unseasonably cool summer weather slowed progress, but the grapes ripened by late August—two weeks ahead of schedule. The vineyard parcels were crushed to three separate tanks for natural-yeast fermentation. We pressed at the sixth day, on average, and assembled the wine before it completed an uninoculated secondary, which finished the following February. Aged for twelve months in air-dried american oak barrels (a quarter new, a quarter one year old, the rest five years old), the wine clarified naturally through settling and quarterly racking. This full-flavored, elegant zinfandel was picked at moderate ripeness; approachable now, it will be at its best over the next four to five years. (EB 9/08)
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© 2010, Ridge Vineyards.
