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Ridge Monte Bello Vineyard Chardonnay 2006

Chardonnay from Santa Cruz Mountains, California
  • WS95
  • W&S91
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Winemaker Notes

#21 Wine Spectator Top 100 of 2010

Light in color. Ripe pear and apple fruit, citrus blossom, licorice, brioche/sweet oak. Well-defined, concentrated palate; elegant texture. Fresh and lively.

Critical Acclaim

WS 95
Wine Spectator

There's wonderful perfumed, floral aromas of honeysuckle, lavender, ripe pear and apple in this pure, rich and silky white, which unfolds to reveal layers of fruit and light spicy, toasty oak nuances. Ends with a long, persistent finish that’s engagingly complex. Drink now through 2016.

W&S 91
Wine & Spirits

A selection of chardonnay from the limestone soils of Ridge's vineyards high up Monte Bello Road, this 2006 is complex with layers of flavor—from lemon custard to wheat and chamomile honey. That complexity draws from the soil, enhanced by a long, slow fermentation with resident yeasts and long aging on the lees. Though the alcohol is not shy, this remains cool, sophisticated and reserved. Decant a bottle for lobster salad with apples, or lay it down for ten years

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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.

California

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Responsible for the vast majority of American wine production, if California were a country, it would be the world’s fourth largest wine-producing nation. The state’s diverse terrain and microclimates allow for an incredibly wide-ranging selection of wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. Wineries range from boutique to massive corporations, and price and quality are equally varied—plenty of inexpensive bulk wine is made in the Central Coast area, while Napa is responsible for some of the world’s most prestigious and expensive “cult” wines.

Just about every style of wine you can imagine is made in California, from bone dry to unctuously sweet, still to sparkling, light and fresh to rich and full-bodied. Each AVA and sub-AVA has its own distinct personality. In the Napa Valley, Cabernet Sauvignon, Merlot, and other Bordeaux varieties dominate, as well as Sauvignon Blanc. Sonoma County is best known for Pinot Noir, Chardonnay, and Zinfandel. The Central Coast has carved out a niche with Rhône blends based on Grenache and Syrah, while Mendocino has found success with Alsatian varieties such as Riesling and Gewürztraminer. With all the diversity that California has to offer, it is certain that any wine lover will find something to get excited about.

WLD942666_2006 Item# 102112

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