2013 Pagani Ranch Zinfandel

Wine Information

83% Zinfandel, 16% Alicante Bouschet, 1% Petite Sirah

Vintage

2013

Vineyard

Pagani Ranch

Appellation

Sonoma Valley

Alcohol By Volume

14.8%

Winemaker Tasting Notes

Deep garnet color. Aromas of dried fig, oak spice, and clay minerals. Opulent and full bodied with flavors of rich fruit and exotic spices. Moderate acid and a lingering finish.

Vintage Notes

An unusually warm growing season, short on winter rain, worked well at Pagani Ranch. Harvest began October 10, finishing in two days. Fermentations were slow, which meant pressing before dryness to avoid extracting excessive tannins. While in barrel, the wines were tasted frequently to follow their progress as they fermented dry through spring and summer. This deep-colored, fruit-forward zinfandel is approachable now. Richness, balanced by firm acidity, assures its development over the next ten to fifteen years. EB (2/15)

History

Since 1991, Ridge has made zinfandel from the old Pagani vineyard on the east-facing side of Sonoma Valley. All the vines were planted ninety to one hundred fifteen years ago. Pagani Ranch is a fine example of what we look for in a vineyard: low-yielding old vines, carefully tended by a quality-conscious family who, in this case, have worked the land for four generations. The vineyard’s long survival is proof of its merit. An average site would have been abandoned during the thirteen years of Prohibition, or during the Depression.

Growing Season

Rainfall: 24.5 – 30 inches (below average)

Bloom: Early to Mid-May

Weather: Warm spring and early summer followed by cooler weather that slowed ripening.

Winemaking

Harvest Dates: 10 – 12 October

Grapes: Average Brix 26.5 degrees

Fermentation: Grapes destemmed and crushed, pumped over a floating cap and pressed at eight days

Barrels: 100% air-dried american oak barrels (10% new, 48% one to two years, 42% four years old).

Aging: Fifteen months in barrel

Hand harvested Pagani Ranch grapes; destemmed and crushed; fermented on the native yeasts, followed by full malolactic on the naturally occurring bacteria; 0.28 grams/liter calcium carbonate added during fermentation to moderate excessive natural acidity; minimum effective sulfur for this wine (35 ppm at crush, 174 ppm over the course of aging); oak from barrel aging; pad filtered at bottling. In keeping with our philosophy of minimal intervention, this is the sum of our actions.

Press

California Grapevine (Vol. 41, October 2015): 90 Points. “Medium-dark purplish ruby; attractive, intense, smoky, briary, blackberry and blueberry fruit aroma with a note of black pepper; full body; big, rich, ripe, extracted, mouth-filling, dark berry fruit flavors that show some late harvest character and a hint of residual sugar; full tannin; lingering aftertaste. Very highly recommended.” (Group Score: 16.4, 1/3/1; My Score: 17 [90/100], seventh place)

Consumer Tasting Notes

Average Rating: 89.0

No. of Tasting Notes: 58

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