2020 Bedrock Zinfandel

2020 Bedrock Zinfandel

Wine Information

94% Zinfandel, 4% Petite Sirah, 2% Alicante Bouschet




Bedrock, Hooker Creek


Sonoma Valley

Alcohol By Volume


Winemaker Tasting Notes

Nose of briary blackberry, anise, black pepper and black olive. Concentrated plum and boysenberry fruit on the palate with well-rounded tannins and balanced acidity. SR (10/22)

Vintage Notes

After an unusually dry January and February, budbreak came early at Bedrock. Though the vines set a small crop, they ripened slowly, allowing for full flavor development. During barrel aging, new oak was held to ten percent to preserve the dark fruit and sumptuous texture of the wine. Enjoyable upon release, this old-vine zinfandel will develop more fully over the next five to six years. JO (3/22)


Bedrock vineyard is located in the Sonoma Valley, just a few miles south of Pagani Ranch. On the property are numerous ancient plantings of zinfandel and mixed-varietal blocks containing zinfandel, petite sirah, alicante bouschet, mataro, carignane, and more. The cooler climate, unique collection of interplanted varietals, and exceptional age of the old vines make for wines with complexity, personality, and delicious, ripe fruit flavors. Ridge has sourced fruit from two field-blend parcels planted between 1888 and 1895 to create this exquisite Zinfandel-dominant blend. We began working with this site in 2013 under the “Hooker Creek” label but have opted to use the Bedrock name moving forward beginning with the 2020 vintage.

Growing Season

Rainfall: 25 inches (above average)
Bloom: Late May
Weather: Rains in March and April helped the vines get through the summer.


Harvest Date: 24 August
Grapes: Average Brix 23.8°
TA: 6.00 g/L
pH: 3.84
Fermentation: Grapes de-stemmed and crushed, pumped over a floating cap twice daily.
Barrels: 100% air-dried American oak barrels (10% new, 15% one year old, 20% two years old, 55% three to five years old).
Aging: Fourteen months in barrel

Hand-harvested grapes fermented on the native yeasts, followed by full malolactic on the naturally occurring malolactic bacteria; minimum effective sulfur for this wine (35 ppm at crush, 60 ppm over the course of aging); pad filtered at bottling. In keeping with our philosophy of minimal intervention, this is the sum of our actions.

Consumer Tasting Notes

Average Rating: 89

No. of Tasting Notes: 4

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Food Pairings

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