Assemblage Update on the 2025 Monte Bello

Blog Post

February 2026

If you’re not familiar with the assemblage process here at Ridge Vineyards, you can learn more about how we harvest, ferment, and taste lots separately to create two “First” wines from the Monte Bello mountain in our blog post: An Elegant Version of Monte Bello from Select Parcels.

First Assemblage

On February 3rd and 4th, the RIDGE vineyard and production teams gathered for the first assemblage tastings to evaluate all stand-out lots from the 2025 Monte Bello vintage.

Plentiful winter rains restored groundwater and gave the season a strong start. A cool spring delayed budbreak until early April, and summer moved between warm and cool stretches. July remained notably mild, pointing toward a later harvest. With ample soil moisture and a full crop—particularly in cabernet sauvignon—we thinned at veraison to ensure even ripening. Harvest progressed steadily through September and October, finishing in early November with petit verdot.

The long, cool season allowed each block to be picked at optimal maturity, often at lower sugar levels than in warmer years. Fermentations showed deep, saturated color yet gradual tannin extraction, leading us to extend pumpovers and time on skins. While Monte Bello fermentations can conclude in as few as six days, the 2025 lots averaged closer to ten. Tasting daily from tank, we adjusted pump overs to achieve full structure. Press fractions were kept separate and carefully incorporated to further refine balance between tannin and acidity.

After reviewing all ninety lots, twenty-five were selected for consideration during the blind tasting. These were evaluated for structure, balance, and long-term aging potential, with several blocks clearly defining the core blend of 74% Cabernet Sauvignon, 19% Merlot, and 7% Cabernet Franc.

The hallmark of 2025 is balance: dark mountain fruit, firm yet well-coated tannins, vibrant acidity, and an underlying sense of restraint. The wine shows both structure and elegance, suggesting long aging potential. Additional lots still completing natural malolactic fermentation will be reconsidered at the Second Assemblage in May.

—Lauren Lyall, Assistant Winemaker, Monte Bello (February 2026)