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Red wines that are more fruit-forward and lighter in tannin and body.
Medium bodied reds that go down easy, with smooth tannins and supple fruit.
Wines where earthy and/or spicy dominate the flavors – typically medium to full body.
Full bodied wines that have concentrated fruit and are higher in alcohol and/or tannins. Some need age.
A second year of below-average rainfall made for a challenging growing season. A small crop was set in March, and ripened in time for a September harvest. The dry conditions resulted in smaller-than-normal berry size, which accentuated flavor. Natural yeasts carried out primary fermentation, and eight days of skin contact extracted elegant structure. Uninoculated secondary fermentation was complete in record time, allowing early assemblage. We chose the most accessible lots from six vineyards for this wine. Once blended and racked to barrel, clarity was achieved by racking off the sediment every two months. Integrated oak and appealing ripe fruit make this Three Valleys enjoyable now: it will be at its best over the next five years.
"The 2008 Three Valleys is 74% Zinfandel, 11% Petite Sirah, 5% Carignan, 4% Mourvedre, 3% Syrah, and 3% Grenache. Perhaps I should hold this review back for my Zinfandel report, but it seems to have enough Rhone Ranger grapes in it to include. Moreover, I really like the wine. Dark ruby, with loads of berry fruit and spice, as well as a hint of pepper, the wine is medium-bodied, spicy, and earthy, with some background oak. It is an attractive wine to drink over the next 2-3 years.
The Wine Advocate
"74% Zinfandel; 11% Petite Sirah; 5% Carignane; 4% Mataro; 3% Grenache 3% Syrah. Hitting all the classic varietal field-blend bases, but still convincingly defined as Zinfandel, this temperate, well-balanced bottling pulls back from the brink of high-ripeness and aims for a structured, claret-like style. Its precise, berry-like fruit comes with no chocolaty extras but hints of briar and tea-leaf do show here and there. First and foremost, it is a wine that is made to accompany food."
Ridge's history begins in 1885, when Osea Perrone, a doctor and prominent member of San Francisco's Italian community, bought 180 acres near the top of Monte Bello Ridge in the Santa Cruz Mountains. He planted vineyards and constructed a winery of redwood and native limestone in time to produce the first vintage of Monte Bello in 1892. The historic building now serves as the Ridge...Read More About Ridge Vineyards
Twice as large as Napa in size, Sonoma County only makes about a half the amount of wine as her northeasterly neighbor. But Sonoma, with her size, is able to vouch for more diversity within her borders, including sub-AVAs that are climatically varied. The atmosphere of Sonoma is decidedly laid back and down home country style. But in wines, they are keeping up with the...Read More About Sonoma County
Other Red Red wines are certainly not limited to Cabernet and Pinot Noir - or even Nebbiolo and Grenache. There are a multitude of grape varieties throughout the world, however, in a Darwinian sense, survival of the fittest only brings us wines made from grapes that can adapt to changing climates and winemaking techniques. Notable Facts Our other red wines primarily consists of...Read More About Other Red Blends
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