90% Syrah, 10% Viognier
Dry Creek Valley
The 1998 growing season began later than any in Ridge’s thirty-eight-year history; set, veraison, and harvest were pushed back a full month. Low yields and warm fall weather gave the fruit the richness needed to carry the firm tannins. The grapes fermented on their own yeast in three small fermentors. In one of these, we co-fermented syrah and viognier. In all three, the juice was circulated over a floating cap of skins. Five percent of the grapes were left as whole clusters; the rest were crushed and de-stemmed. After an uninoculated secondary fermentation, the wine was racked to two-year-old, air-dried American oak. These tempered barrels allowed the intense, dark fruit—rather than the oak—to predominate. This ripe, classic syrah will be at its best over the next eight to ten years. PD (12/99)
31 barrels produced.
Average Rating: 88.4
No. of Tasting Notes: 8
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