2020 Ridge Geyserville

Ripe cranberry and cassis on the nose. Focused dark bramble fruit on the palate, layered with cocoa and clove. Vibrant acidity balances beautifully with opulent fruit and carries through to a long and elegant finish. MB (1/22)

A warm spring followed by late rains disrupted fruit set. This resulted in lower yields and an early harvest that began the third week of August. The twenty-eight lots fermented separately on naturally present yeast. Of these, twenty were selected by taste for their exquisite fruit and balanced acidity. This is a classic Geyserville, enjoyable young and over the next ten or more years. JO (11/21)

Rains in March and April helped the vines get through the summer.

Fermentation: Full Crush, 100% floating cap. Natural primary and natural secondary (malolactic) fermentations; daily pump-overs.
Barrels: 100% air-dried American oak barrels (20% new, 15% one year-old, 20% two years-old, 25% three years-old, 15% four years-old and 5% five years-old).
Aging: Thirteen months in barrel

Hand-harvested grapes; 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, 129 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.