2022 Pagani Ranch Norma’s Block

2022 Pagani Ranch Norma’s Block

Wine Information

78% Zinfandel, 7% Petite Sirah, 7% Alicante Bouschet, 4% Grand Noir, 4% Lenoir

97 Points – Tom Lee, Zinfandel Chronicles
94 PointsJamesSuckling.com
91 Points – Erin Brooks, The Wine Advocate

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

Vintage

2022

Vineyard

Pagani Ranch

Appellation

Sonoma Valley

Alcohol By Volume

14.4%

Winemaker Tasting Notes

Nose of perfectly ripe strawberry, honeycomb, mint, and blood orange. Formidable structure and mid-palate weight with flavors that confirm the aromas. SR (8/24)

Vintage Notes

Assembled from the oldest and most prestigious blocks on the Pagani Ranch and named for the matriarch of the family. She lovingly tends these gnarly centenarian vines, some of which at six feet in height, tower above her. Zinfandel, petite sirah, and tenturier varieties give firm acidity, texture, and weight to the mid-palate. This beauty is enjoyable now and will age gracefully over the next fifteen years. SR (11/23)

History

Block 32 and 33 were planted in the 1880’s and are the oldest plantings on the Pagani ranch. Just adjacent, block 35 is comprised of ancient tenturier varieties alicante bouschet, grand noir, and lenoir. This block is an anomaly, as isolated tenturier blocks are not usually found in old vineyards, but rather they are sporadically interplanted in a field blend. Since 1991, Ridge has made wine from the Pagani vineyard on the western side of Sonoma Valley. 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: 22 inches (below normal)
Bloom: Late May
Weather: 2022 was the third year of drought. Thankfully, we received spring rains that helped the vines. These same rains caused shatter in our zinfandel, reducing their crop. Two heat spells pushed the vines to another early harvest.

Winemaking

Harvest Date: 17 September
Grapes: Average Brix 24.3˚
TA: 7.65 g/L
pH: 3.71
Fermentation: Grapes destemmed and crushed. Natural primary and natural secondary (malolactic) fermentations; pumped over a floating cap.
Barrels: Air-dried American oak barrels (20% new oak, 10% one year old, 20% two years old, 5% three years old, and 45% neutral oak).

Sustainably farmed, hand-harvested, grapes; fermented on the native yeasts, followed by a full malolactic on the naturally occurring bacteria; minimum effective sulfur for this wine (35 ppm at crush, 54 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.

Press

Zinfandel Chronicles: 97 Points “Killer nose of red fruits, anise and pepper. Medium body with mouth watering acidity. Bursting with bright, juicy fruits. Cherry, strawberry, crushed raspberries and pepper on the palate. The finish is long and seamless. Ridge captured lightning in a bottle here. Truly the essence of Pagani Ranch on full display. Best over the next 4-6 years.” -Tom Lee (August 2024)

JamesSuckling.com: 94 Points “A touch darker, deeper and more tannic than its sibling Pagani Ranch bottling, this is densely packed with gorgeous dark fruit flavors. Dark plums, blackberry jam, black cherries and hints of star anise and white pepper on firm tannins. It’s 78% zinfandel with smaller portions of four different, deeply colored, traditional grape varieties. Drink or hold.” (September 2024)

The Wine Advocate: 91 Points “The 2022 Pagani Ranch Norma’s Block is made up of 78% Zinfandel, 7% Petite Sirah, 7% Alicante Bouschet, 4% Grand Noir and 4% Lenoir. It has fragrant aromas of boysenberry, peach preserves, dried herbs and lilac. The medium-bodied palate is bursting with wild berry flavors. It has an approachable, supple texture, mouthwatering acidity and a long, floral finish. Although it’s ideal for pairing with spicy dishes, it’s light enough to drink on its own.” -Erin Brooks (September 2024)

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