Ridge Monte Bello (375ML half-bottle) 2007 Front Label
Ridge Monte Bello (375ML half-bottle) 2007 Front LabelRidge Monte Bello (375ML half-bottle) 2007 Front Bottle Shot

Ridge Monte Bello (375ML half-bottle) 2007

  • JS97
  • RP95
  • W&S94
  • WS91
375ML / 0% ABV
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129 97
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375ML / 0% ABV

Winemaker Notes

Critical Acclaim

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JS 97
James Suckling
The nose just bursts with blueberries, currants, and flowers. Full bodied, with a round and velvety tannin structure. The palate explodes with currants, ripe strawberries, and black pepper on the finish. This is muscular and toned, structured and balanced. This is still young and needs a minimum of five years of bottle age. Winemaker Paul Draper says that perhaps this is as great as the legendary 1991.
RP 95
Robert Parker's Wine Advocate
Reflecting on the 2007 Monte Bello, Eric Baugher describes the year as "a vintage that almost didn't happen." Until the eve of harvest, everything was going well, with a large crop ripening in balmy conditions. In late September, however, cold weather retarded ripening, with wet and wintry October weather only relenting on the 23rd, when temperatures returned to the high 80s. Due to such extended hang time, seeds were hard and woody, so it was difficult to extract much tannin, but that tannin was of very high quality. Today, the wine is beginning to show superbly, wafting from the glass with a lavish, creamy bouquet of crème de cassis, ripe plums, blackberries, black truffle and loamy soil. On the palate, it's full-bodied, fleshy and expansive, its generous core of fruit framed by rich, melting tannins and underpinned by the freshness and energy that this site always seems to capture. As it approaches age 11, the 2007 is an elegantly voluptuous vintage of Monte Bello that bears analogies with the lovely 1991. The blend is 79% Cabernet Sauvignon, 10% Merlot, 9% Petit Verdot and 2% Cabernet Franc, and it attained 13.1% natural alcohol and was cropped at around two tons per acre.
W&S 94
Wine & Spirits
Relatively fat for a Monte Bello, this wine shows its richness in fruit rather than playing on weight gained from oak. The freshness of the fruit keeps it firm, finely balanced and clean, a more accessible young wine than this vineyard tends to give. There's a pure cassis flavor running through it, emphasizing the clarity of lovely, ripe cabernet. As approachable as it may be now, it's substantial enough to age for a decade or more.
WS 91
Wine Spectator
Shows more oak than this wine typically does at this stage. Aromas of fresh-cut flowers, white peach, vanilla, butterscotch and honey lead to pure, complex flavors of honeysuckle, ending on a delicate note. Drink now through 2017.
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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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A rugged and topographically diverse cool-climate appellation with a rich history, the Santa Cruz Mountains AVA stretches from Half Moon Bay, just south of San Francisco, to the northern border of Monterey County. Elevations range from 800 feet to upwards of 3,000 and microclimates vary substantially depending on which side of the mountains the vineyards lie; cool ocean winds and fog play an important role here. This can be a challenging region in which to grow grapes, but it is well worth the effort. Santa Cruz Mountains wines are noted for balanced acidity levels, often showing great aging potential. Wine has been made here since the 1800s, most notably from the legendary Ridge Vineyards, whose Monte Bello vineyard garners international admiration.

Pinot Noir, Chardonnay and Cabernet Sauvignon are the stars of this region, while Merlot and Zinfandel also perform quite well. Organic and sustainable vineyard practices are becoming increasingly common.

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One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World, especially in California, Washington and Australia. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec and Petit Verdot, these are sometimes referred to in the US as “Meritage” blends. In Bordeaux itself, Cabernet Sauvignon dominates in wines from the Left Bank of the Gironde River, while the Right Bank focuses on Merlot. Often, blends from outside the region are classified as being inspired by one or the other.

Tasting Notes for Bordeaux Blends

Bordeaux Blends are dry, red wines and generally have aromas and flavors of black currant, black cherry plum, graphite, cedar and violet. Cabernet-based, Left-Bank-styled wines are typically more tannic and structured, while Merlot-based wines, modeled after the Right Bank, are softer and suppler. Cabernet Franc can add herbal notes, while Malbec and Petit Verdot contribute color and structure.

Perfect Food Pairings for Bordeaux Blends

Since Bordeaux red blends are often quite structured and tannic, they pair best with hearty, flavorful and fatty meat dishes. Any type of steak makes for a classic pairing. Equally welcome with these wines would be beef brisket, pot roast, braised lamb or smoked duck.

Sommelier Secrets for Bordeaux Blends

While the region of Bordeaux is limited to a select few approved grape varieties in specified percentages, the New World is free to experiment. Bordeaux blends in California may include equal amounts of Cabernet Franc and Malbec, for example. Occassionally a winemaker might add a small percentage of a non-Bordeaux variety, such as Syrah or Petite Sirah for a desired result.

MRW485201_2007 Item# 485201

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