East Bench

2009 East Bench®

Varietal Information

bottled January 2011
100% zinfandel
15.2% alcohol by volume

History

Ridge has made the East Bench as a single-site zinfandel since 2006. One of our few single-variety wines, this zinfandel vineyard sits high on top of the bench land that overlooks Dry Creek Valley from the east.

Vintage

Harvest Dates: 12 - 15 September
Grapes: Average brix 26.2 degrees
Fermentation: Natural primary and secondary; twice daily pump-overs; pressed at ten days.
Barrels: 100% air-dried american oak barrels (20% new, 25% one and two years old, 55% three, four and five years old.)
Aging: Thirteen months in barrel

Growing Season

Rainfall: Thirty-four inches (below average)
Bloom: Late May
Weather: Dry winter with spring rains followed by a warm, dry summer.

Winemaking

All estate-grown grapes, hand harvested. Destemmed and crushed. Fermented on the native yeasts, followed by full malolactic on the naturally occurring bacteria. 1.5 grams/liter tartaric acid and a total of four percent rehydration (added to five particularly ripe parcels) during fermentation. Minimum effective sulfur (35 ppm at crush, 163 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.

Winemaker Tasting Notes

Garnet/crimson color. Raspberry and red currant fruits, black pepper, brown sugar clay earth, iron/rust. Classic Dry Creek briar, attractive barrel toast and spice, lively acid. Drink young. -Eric Baugher (2/11)

Tasting Notes and Reviews


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