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Ridge Pagani Ranch Zinfandel 2005
Ridge Pagani Ranch Zinfandel 2005

Ridge Pagani Ranch Zinfandel 2005


Zinfandel

from Sonoma County, California

Price: $37.99
(this vintage is sold out)
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Print Cellar Notesprint cellar notes 
 
Item No. 91994 
ratings pedigree (past vintages):
2010
The Wine Advocate 93 point ratingThe Wine Advocate 93 point rating
2008
The Wine Advocate 94 point ratingThe Wine Advocate 94 point rating
Wine Spectator 92 point ratingWine Spectator 92 point rating
1995
Wine Spectator 92 point ratingWine Spectator 92 point rating
1992
Wine Spectator 93 point ratingWine Spectator 93 point rating
The Wine Advocate 93 point ratingThe Wine Advocate 93 point rating
1991
The Wine Advocate 94 point ratingThe Wine Advocate 94 point rating
winemaker's notes:

96% Zinfandel, 2% Petite Sirah, 1% Alicante Bouschet, 1% Mataro (Mourvedre)

In 2005, a cold, wet spring delayed the start of the growing season, as well as harvest, by two weeks. Fortunately, unusually warm weather in early October ripened the fruit, and we picked on November 1. Each parcel fermented on its own yeasts in a separate small tank. Color and tannin developed rapidly; we pressed in six days to avoid over-extraction. The natural malolactic finished in record time, allowing us to combine the best lots and rack them to air-dried American Oak barrels for aging.

The 2005 Pagani is lush, sensual, and elegant. It will develop further over the next five or six years.

"There have been a number of noteworthy Zinfandel bottlings from this outstanding Sonoma site, but, other than those from the hand of Paul Draper, we can recall few that have shown the degree of depth and sheer fruity precision of this lively young wine. Its concentration and richness come without worrisome heat, and, while never less than fully ripe, it remains balanced and remarkably light on its feet. It has the feel of a wine that is destined for better with time, and, however delicious it is at the present time, it should continue to unfold and evolve for a good many years."
-Connoisseurs' Guide

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