2011 Three Valleys

Garnet color; briar fruit, dried herbs, clay earth, sweet oak; Fresh raspberry and cherry, moderate acid, round tannins, savory oak spice, medium body, lively finish.

This, our only multi-vineyard wine, comes from three of the finest appellations in Sonoma County. As with our single-vineyard wines, the grapes are harvested by hand, fermented on native yeasts and aged in small cooperage. Cool summer weather delayed ripening; we began harvesting in mid-September, finishing in late October. We chose the most accessible lots from eight ranches for the 2011. This elegant wine has generous fruit, and will be most enjoyable over the next four to five years. JO (12/12)

The history of the Ridge Sonoma County Three Valleys began with the release of the 2001. The wine contains grapes from a number of Sonoma vineyards — this year, seven. We take great care in selecting the fruit, which is hand-harvested, then crushed and fermented at both 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 it’s finest. Zinfandel determines the wine’s varietal character; old-vine carignane contributes bright fruit and acidity; petite sirah spice, depth of color, and firm tannins; grenache brings briary fruit and lively tannins.

Rainfall: 40 inches (above average)
Bloom: Mid May
Weather: Wet spring and typical cool summer, with no sustained heat spells.

Harvest Dates: 19 September – 25 October

Grapes: Average Brix 23.6

Fermentation: No inoculation; natural primary and secondary. Grapes fully crushed and fermented in small stainless steel tanks; fermenting juice circulated over the cap twice daily for extraction of color, tannin, and flavor. Full, natural malolactic to soften acidity. Pressed at six days on average.

Barrels: 100% air-dried american oak barrels (20% one and two years old, and 70% three, four and five years old).
Aging: Twelve months in barrel
Ingredients: Sustainably grown grapes; indigenous yeasts; naturally occurring malolactic bacteria; tartaric acid; egg whites; SO2.

All grapes hand-harvested, destemmed and crushed. Fermented on the native yeasts followed by a full malolactic on the natural-occurring bacteria. A total of 0.25 grams/liter tartaric acid was added. Minimum effective sulfur (35ppm at crush, 99 ppm over the course of aging). Sterile filtered at bottling. In keeping with our philosophy of minimal intervention, this is the sum of our actions.

Wine Enthusiast (August 2013) – Editors’ Choice: “Ridge hews to a leaner, lower alcohol style than most California wineries these days, resulting in wines that aren’t blockbusters, but are complex and food-friendly. This bottling defines such a style. It’s dry and lithe in the mouth yet gently tannic, with suggestions of berry jam, bacon, grilled mushrooms and hints of balsamic and soy sauce.” -Steve Heimoff (Rated: 91)

Average Rating: 88.5

No. of Tasting Notes: 190

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See all food pairing recipes we have created specifically for this wine.