Ridge Geyserville 2018  Front Label
Ridge Geyserville 2018  Front LabelRidge Geyserville 2018  Front Bottle Shot

Ridge Geyserville 2018

  • RP96
  • JD95
  • W&S94
  • WS93
  • CG91
750ML / 14.7% ABV
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4.3 73 Ratings
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4.3 73 Ratings
750ML / 14.7% ABV

Winemaker Notes

Dark ruby color. Intense black cherry fruit aroma, exotic oak spice, cola, mint, and complex gravel earth. Intense bramble fruit entry, sensuous textural tannins, lively acid, and showing great minerality in a long finish.

Pairs well with Brazilian spiced turkey or North Carolina pulled pork.

Blend: 68% Zinfandel, 20% Carignane, 10% Petite Sirah, 2% Alicante Bouschet

Critical Acclaim

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RP 96
Robert Parker's Wine Advocate
The 2018 Geyserville is a blend of 68% Zinfandel, 20% Carignane, 10% Petite Sirah and 2% Alicante Bouschet. It's incredibly alluring, offering up layers of warm, tricolored fruits and loads of spicy accents on the nose, with a dusty, mineral-tinged undercurrent that adds to its appeal. In the mouth, it's generously fruited and fantastically juicy, its silt-like tannins providing just enough support, and it finishes very long and layered.
JD 95
Jeb Dunnuck

A wine that always delivers, the 2018 Geyserville from Ridge comes all from a single vineyard in the Alexander Valley and checks in as 68% Zinfandel, 20% Carignane, 10% Petite Sirah, and the rest Alicante Bouschet. It has a big, cedary bouquet of red and black plums, sandalwood, potpourri, and Asian spices that develops and fills out nicely with time in the glass. This carries to a more medium-bodied Zinfandel that has wonderful purity of fruit, present yet ripe tannins, flawless balance, and a great, great finish. This structured yet ethereal example of this cuvée ranks with the finest vintages to date. Drink it any time over the coming 10-15 years.

W&S 94
Wine & Spirits
The Geyserville vineyard isn’t much to look at, a relatively flat gravel wash with stones deposited by a river that ran through the valley long before vines arrived. The vines themselves have been here a long time, more than 130 years for the oldest. The Trentadue family owns the vineyard and has sold the fruit to Ridge since 1966; David Gates oversees the farming, working to sustain the vines, a field blend of zinfandel with carignane, petite sirah and mataro. The history of the vines and the farming come together in this 2018, an elegant California classic. It’s a silky red, a mineral bath of fine vine-wood tannins over complex fruit notes that only emerge days after the bottle is first opened—bergamot, raspberry and cherry skin in subtle, dark red warmth and equally subtle richness. This is a great vintage of Geyserville to treasure in your cellar for as long as you can wait—though it’s usually best to wait at least ten years from the vintage.
WS 93
Wine Spectator
Robust yet brooding, with multilayered black plum, licorice and Asian five-spice powder flavors that build richness toward big, briary tannins. Zinfandel, Carignane, Petite Sirah and Alicante Bouschet. Best from 2022 through 2030.
CG 91
Connoisseurs' Guide

68% Zinfandel; 20% Carignane; 10% Petite Sirah; 2% Alicante Bouschet. Ridge’s iconic Geyserville bottlings are always rich and complex wines that stray a bit from the Zinfandel norm, and the latest, as usual, is a deep and substantial, near-brooding offering whose ample dark berry fruit is laced with lots of distinct earthy spice and is up to the task of fighting through no small measure of tannins. Sure to be long-lived and, in fact, emphatically asking for age, the 2018 version is years away from coming fully into its own and should be laid away in the hard-to-reach realms of the cellar for a full half-decade or more.

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Ridge

Ridge

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Ridge, California
Ridge Ridge Winery Video

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.

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Alexander Valley Wine

Sonoma County, California

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Nearly a northern extension of Napa Valley, Alexander Valley starts just north of the small, Knights Valley, and is just a few minutes drive from the Napa town of Calistoga. It is Sonoma County’s hottest AVA. But the Russian River, which runs through the valley, creates cooler pockets and its soft, alluvial soil is ideal for grape growing, especially Cabernet Sauvignon. In fact, some believe that Alexander Valley Cabernets truly rival the best from Napa Valley and many of the heavy-hitter producers have largely invested here.

In addition to Cabernet Sauvignon, which makes up over 50% of plantings, Merlot and old vine Zinfandel thrive here. Ample, fleshy Chardonnay and Sauvignon Blanc dominate white wine production. Some old-vine plantings of Grenache have also been discovered and more recent experiments with Sangiovese and Barbera show great promise.

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

How to Serve Red Wine

A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines. How much does this matter?

How Long Does Red Wine Last?

Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.

SOU964668_2018 Item# 604218

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