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Ridge Geyserville 2011

Other Red Blends from Sonoma County, California
  • V94
  • WE92
  • D92
  • V91
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Winemaker Notes

The 2011 Geyserville is a ruby color. Scented with bramble fruit, mint, gravelly earth, sweet oak, as well as black tea, and sweet cherry fruit. Medium chalky tannins, sensuous, layered, with complex minerals, old vine/field-blend fruits and lively acidity. Long savory finish.

Blend: 78% Zinfandel, 16% Carignane, 4% Petite Sirah, 1% Alicante Bouschet, 1% Mataro (Mourvedre)

Critical Acclaim

V 94
Vinous / Antonio Galloni

Dark red/black cherries, menthol, tar, licorice, smoke and tobacco emerge from the 2011 Zinfandel Geyserville. Deep, muscular and imposing, the 2011 boasts impeccable class, pedigree and balance. This is another drop-dead gorgeous wine from Ridge. The blend is 78% Zinfandel, 16% Carignane, 4% Petite Sirah, 1% Alicante Bouschet and 1% Mataro (Mourvedre).

WE 92
Wine Enthusiast

This is a fine wine that shows its terroir. It’s bone dry, moderate in alcohol, and with lovely acidity. The flavors suggest open fields of lavender and thyme, wild strawberries and cherries, and richer, spicier notes of red licorice. A classic Ridge blend of Zinfandel, Carignane and other varieties, it’s one of the most complex and enjoyable wines of its type in California.

D 92
Decanter

Nice mix of aromas and lovely, complex mix of sweetness and brambly freshness. The palate starts quite light, fills out in the middle with some sweet black fruits and ripe red fruits. The finish is long, herbal and spicy.

V 91
Vinous / Antonio Galloni

Youthful violet color. Powerful, musky aromas of dried cherry, cassis, violet and vanilla, with a floral topnote. Energetic and precise on the palate, offering sappy red and dark berry flavors that become sweeter with air. A mocha quality comes up on the smooth, gently tannic finish, which lingers with very good tenacity. This fruit was harvested between September 21 and October 3, so all was in literally a day before the heavy rains fell.

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Ridge
Ridge, , California
Ridge
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 production facility.

Though Ridge began as a Cabernet winery, by the mid-60s it had produced several Zinfandels including the Geyserville. In 1972, Lytton Springs joined the line-up and the two came to represent an important part of Ridge production. Known primarily for its red wines, Ridge has also made limited amounts of Chardonnay since 1962.

The Ridge approach is straightforward: find the most intense and flavorful grapes, guide the natural process, draw all the fruit's richness into the wine. Decisions on when to pick, when to press, when to rack, what varietals and what parcels to include and when to bottle, are based on taste. To retain the nuances that increase complexity, Ridge winemakers handle the grapes and wine as gently as possible. There are no recipes, only attention and sensitivity.

Known for bold reds, crisp whites, and distinctive sparkling and fortified wines...

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Known for bold reds, crisp whites, and distinctive sparkling and fortified wines, Spain has embraced international varieties and wine styles while continuing to place the primary emphasis upon its own native grapes. Though the country’s climate is diverse, it is generally warm to hot. In the center of the country lies a vast, dry plateau known as the Meseta Central, characterized by extremely hot summers and frequent drought. Because of its location on the Iberian Peninsula, many of Spain’s wine regions are located on or near the milder coast, either of the Bay of Biscay to the north, the Atlantic Ocean to the northwest, or the Mediterranean sea to the south and east. Each of these regions has its own unique soil, climate, and topography, as well as principal grape varieties.

In the cool, damp northwest region of Galicia, refreshing white Albariño and Verdejo dominate, though elsewhere the most popular wines are generally red. Rioja is Spain’s best-known region, where earthy, age-worthy reds are made from Tempranillo and Garnacha (Grenache), as well as rich, nutty whites from Viura. Ribera del Duero produces opulent, fruity, top-quality wines from almost exclusively Tempranillo. Priorat, a sub-region of Catalonia, blends Garnacha with Cariñena (Carignan) to make bold, full-bodied wines with a hint of earthiness. Catalonia is also home to Cava, a sparkling wine made in the traditional method but from indigenous varieties. Sherry, Spain’s famous fortified wine, is produced in a wide range of styles from dry to lusciously sweet at the country’s southern tip in Jerez. Since the 1990s, international varieties like Cabernet Sauvignon, Merlot, and Sauvignon Blanc have been steadily increasing in importance in several regions.

YAO123391_2011 Item# 123391

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