2003 Three Valleys

2003 Three Valleys

Wine Information

72% Zinfandel, 12% Carignane, 10% Petite Sirah, 4% Grenache, 2% Mataro (Mourvèdre)




Dry Creek, Alexander, and Russian River Valleys

Alcohol By Volume


Vintage Notes

Three Valleys is a Ridge proprietary name, referring to three of Sonoma County’s finest appellations. Roughly half the grapes in this vintage come from four vineyards in Dry Creek Valley, forty percent from four vineyards in Alexander Valley, and the balance from two vineyards on a single site in the Russian River Valley. The wines fermented on their natural yeasts, were pressed at seven days on average, and completed a natural (uninoculated) malolactic fermentation seven weeks later. This is the one wine whose character we determine by blending from a number of sites. The grapes are handharvested, and the wine receives the same care and attention as our single-vineyard bottlings. The 2003 Three Valleys aged in air-dried american oak barrels, of which a quarter were new and one year old, the rest two to seven years old. Enjoyable now, this rich, well-structured wine will develop fully over the next four to five years. PD (3/05)


The history of Ridge’s Sonoma County Three Valleys began with the release of the 2001. The wine contains grapes from a number of Sonoma vineyards – this year, fourteen. We take great care in selecting the fruit, which is hand-harvested, then crushed and fermented at Monte Bello and Lytton Springs. Unlike our single-vineyard wines, which reflect the distinctive character of each site, Three Valleys represents the blending of vineyards – winemaking at its finest. Zinfandel fruit determines the wine’s varietal character; old-vine carignane contributes its own bright fruit and acidity; petite sirah adds peppery spice, depth of color, and firm tannins. Mataro imparts a round, soft texture, and further complexity.

Growing Season

Rainfall: Sixty inches (slightly above normal)
Bloom: May (normal)
Weather: Wet and unseasonably cool during April and May; moderate temperatures through August. Three-day heat wave in mid-September.


Harvest Dates: 13 September – 23 October
Grapes: Average brix 25.8
Fermentation: No inoculation; natural primary and secondary. Grapes fully crushed and fermented in small stainless steel tanks. Full malolactic to soften acidity. Pressed at eight days on average.
Barrels: 100% air-dried american oak barrels (16% new and one year old, 75% two to seven years old).
Aging: Sixteen months

Consumer Tasting Notes

Average Rating: 88.3

No. of Tasting Notes: 41

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Food Pairings

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