Ridge Estate Geyserville

Since first production in 1966, this wine represents Ridge Vineyards’ longest continuous Zinfandel project, embodying their terroir-focused ethos. Grapes are hand-harvested then destemmed and crushed, undergoing natural primary fermentation with indigenous yeasts and full malolactic fermentation triggered by native bacteria. The winemaking approach prioritizes minimal intervention, with daily pump-overs during fermentation to ensure gentle extraction of colour, flavour, and tannin.

Ridge Vineyards has a storied history dating back to 1885, founded by Italian immigrant Osea Perrone in the Santa Cruz Mountains. The winery blends tradition with sustainability, having joined the International Wineries for Climate Action and committing to net-zero carbon emissions by 2050 through rigorous environmental practices.

Maturation occurs over sixteen months in 100% air-dried American oak barrels, featuring a blend from various barrel ages—15% new, and the remainder one to four years old—infusing subtle oak nuances while preserving the fruit’s brightness and natural character. Low sulphur additions at crush and throughout barrel aging help maintain freshness and purity.

The wine presents an inviting nose of black cherries, chaparral, blackberry compote, coffee beans, and spice. On the palate, it reveals concentrated black olive and dark berry flavours complemented by firm acidity and supple, finely integrated tannins. The structure is balanced and elegant, leading to a long, refined finish. This Zinfandel shines now but promises to evolve gracefully for a decade or more.

James Suckling scored 94 Points: “Bright and moderate aromas of red cherries, blackberry compote, coffee beans, and spices. The palate is full-bodied with finely integrated tannins and a focused acidity that leads into a rounded and pure finish. A blend of 70% zinfandel with touches of Carignan, Petite Sirah, and Alicante Bouschet, which benefited from a cooler vintage. Drink or hold.” (May 2025)

This wine pairs superbly with savoury, rich dishes such as Golden Goose with Pomegranate Gremolata, where the acidity and tannic structure enhance the flavours and texture of the food.