2020 Ridge Cabernet Sauvignon Estate

Inky purple hues with dark plum, black cherry, cedar, cola and sweet toasted oak on the nose. A full-bodied entry with black berry, cocoa powder, brown spices and peppermint on the palate. Layered textures and focused tannins lead to a long finish. TG (11/22)

Late spring rains disrupted fruit set in the merlot and yields were likewise down in petit verdot. With less of these two varieties to work with, cabernet sauvignon makes up a larger proportion of this year’s wine. All the grapes were de-stemmed but left as whole berries for slower, gentler extraction during fermentation. After nineteen months of barrel aging, tannins are well integrated. This exemplary mountain-grown cabernet will develop more fully over the next fifteen years. JO (6/22)

Decent rains in December led to dry weather in January and February. A very wet March and April helped the vines during the growing season. Unsettled weather in June saw several heat spikes in between cool spells. The rest of the summer was mild until the middle of August when very hot temperatures and dry lightning ignited wildfires throughout northern California, followed by more warm weather in September.

Fermentation: Grapes destemmed, and sorted; 100% whole berries fermented on the native yeasts.
Selection: Eighteen of twenty estate parcels
Barrels: 100% air-dried American oak barrels (55% new, 45% one year old).
Aging: Sixteen months in barrel

Hand-harvested, estate-grown grapes; destemmed and sorted; fermented on the native yeasts; full malolactic on the naturally occurring bacteria; minimum effective sulfur (35 ppm at crush, 138 ppm during aging); four egg whites per barrel for tannin reduction; depth filtration at bottling. In keeping with our philosophy of minimal intervention, this is the sum of our actions.