100% Zinfandel, Organically Grown
Dry Creek Valley
Raspberry, fig with notes of vanilla on the nose. Flavors of plum and black olive give way to well coated tannins and black olive in the lingering finish. JO (1/20)
The growing season at this hilltop vineyard began favorably with mild spring weather. Thanks to steady, warm weather throughout August, all seven parcels were ready to pick by early September. After fermenting each separately, we chose six for their exuberant fruit, elegant tannins and balanced acidity. Enjoyable upon release this exemplary zinfandel will evolve over six to seven years.
Ridge has made the East Bench as a single vineyard wine since 2006, one of the few Ridge zinfandels that is 100% zinfandel. The vineyard sits high atop the bench land that overlooks Dry Creek Valley from the east.
Rainfall: 25 inches (below normal)
Weather: Winter rains were light this year, totaling 25 inches. Rains in April and May helped the vines get through the summer.
Harvest Dates: 11 – 14 September
Grapes: Average Brix 24.7˚
TA: 6.42 g/L
Fermentation: Natural primary and natural secondary (malolactic) fermentations; once daily pump-overs; pressed at nine days.
Barrels: 100% air-dried American oak barrels (10% new, 10% one year-old, 20% three years-old, 20% four years-old, and 20% five years-old).
Aging: Twelve months in barrel
Hand-harvested; estate-grown organic grapes; destemmed and crushed; fermented on the indigenous yeast, followed by a full malolactic on the naturally occurring bacteria; oak from barrel aging; minimum effective sulfur for this wine (35ppm at crush, 75ppm during aging); pad filtered at bottling. In keeping with our philosophy of minimal intervention, this is the sum of our actions.
Average Rating: 88.5
No. of Tasting Notes: 2
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