2020 Pagani Ranch Zinfandel

2020 Pagani Ranch Zinfandel

Wine Information

90% Zinfandel, 6% Petite Sirah, 4% Alicante Bouschet

*Members-only release. Learn more about our Z List membership program.

Vintage

2020

Vineyard

Pagani Ranch

Appellation

Sonoma Valley

Alcohol By Volume

13.8%

Winemaker Tasting Notes

Rich plum and pipe tobacco on the nose. Full-bodied on the palate with boysenberry, ripe black cherry and pepper. Well-balanced with lively acidity and a long, layered finish. MB (7/22)

Vintage Notes

This is our twentieth vintage of Pagani Zinfandel. The cool climate of Sonoma Valley typically delays harvest but an early bud break and warm weather throughout August moved harvest up to mid-September. Color and tannin extracted easily during fermentation; bright acidity focuses the plentiful fruit. After fourteen months of barrel age, this excellent zinfandel is enjoyable now and will develop over eight years. JO (2/22)

History

Since 1991, Ridge has made zinfandel from the Pagani Vineyard on the western side of Sonoma Valley. The majority of the vineyard was planted ninety to one hundred twenty years ago; portions of it were replanted between 2013—2018. The vineyard is meticulously tended by a quality-conscious family who has worked the land for four generations. An average site would have been abandoned during the thirteen years of Prohibition, or during the Depression. Its long survival is proof of its merit.

Growing Season

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

Winemaking

Harvest Dates: 11 – 16 September
Grapes: Average Brix 23.5˚
TA: 6.3 g/L
pH: 3.52
Fermentation: Grapes destemmed and crushed. Natural primary and natural secondary (malolactic) fermentations; pumped over a floating cap.
Barrels: 100% air-dried American oak barrels (15% new, 15% one year-old, 30% three years-old, 20% four years-old and 20% five years-old).
Aging: Fourteen months in barrel

Pagani Ranch grapes; hand-harvested; destemmed and crushed; fermented on the native yeasts, followed by full malolactic on the naturally occurring bacteria; oak from barrel aging; minimum effective sulfur for this wine (35 ppm at crush, 101 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.

Food Pairings

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