2020 Three Valleys

2020 Three Valleys

Wine Information

74% Zinfandel, 12% Petite Sirah, 9% Carignane, 5% Alicante Bouschet




Sonoma County

Alcohol By Volume


Winemaker Tasting Notes

Deep garnet in color with rich raspberry, fig, exotic clove spice, and notes of fresh mint. Layered briary fruit on the palate with cocoa and a slight crushed granite minerality. Supple tannins and a long, lingering finish. MB (2/22)

Vintage Notes

Winter rains began early in Sonoma County but ended abruptly leading to the first of two drought years. The vines responded with lower yields and smaller berries. Inclusion of five percent alicante adds color and depth. Enjoyable now as a young wine it will develop fully over the next five years.


The history of Ridge Three Valleys began with the release of the 2001. The wine contains grapes sourced primarily from vineyards in Alexander Valley, Dry Creek Valley, Sonoma Valley, and Russian River Valley. We take great care in selecting the fruit, which is hand-harvested, then crushed and fermented on its native yeast and naturally occurring malolactic bacteria at both Monte Bello and Lytton Springs wineries. Unlike our single-vineyard wines, which reflect the distinctive character of each site, Three Valleys represents the blending of vineyards—winemaking—at its 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.

Growing Season

Rainfall: 21 inches (below normal)
Bloom: Late May
Weather: Rains in March and April helped the vines get through the summer. We were just starting harvest when the heat and fires hit in August.


Harvest Dates: 7 September – 1 October
Grapes: Average Brix 24.4˚
TA: 5.85 g/L
pH: 3.71
Fermentation: No inoculation; natural primary and secondary fermentation.
Barrels: 100% air-dried American oak barrels (20% new, 20% one year-old, 30% three year-old, and 30% six years-old).
Aging: Eleven months in barrel

Hand-harvested grapes, destemmed and crushed; fermented on the native yeasts followed by a full malolactic on the natural-occurring bacteria; tartaric acid; oak from barrel aging; minimum effective sulfur for this wine (35ppm at crush, 104 ppm over the course of aging); membrane sterile filtered at bottling. In keeping with our philosophy of minimal intervention, this is the sum of our actions.