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Ridge Santa Cruz Chardonnay 2004

Chardonnay from Santa Cruz Mountains, California
    0% ABV
    • WS92
    • RP90
    • WS93
    • WS90
    • WS95
    • WS90
    • W&S92
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    Winemaker Notes

    People seem unaware than Ridge makes a chardonnay. But chardonnay planted in the forties was growing on the "middle" vineyard when the founders bought the land in 1959. The first (legal) vintage was 1962. So it's nothing new, though the original vines were pulled in the eighties, and supplanted by those on the "lower" vineyard, Jimsomare. Style and technique have changed a bit over time, consistency has improved, but Ridge chardonnay remains — as ever — complex, delightful, and eminently suitable for cellaring. (Recent tastings of the '76 and '79 confirm the longevity factor.) Current vinification practice involves long, slow fermentation on naturally-occurring yeast, natural malolactic, natural clarification through settling (no fining or filtration.) In general: apple, pear, and pineapple fruit predominate. (Some years are more tropical than others.) A nicely flinty mineral element is present. There are subtle undertones of butter, baked bread, caramel. These are complex wines. The '96 is lovely now, the '97 just coming into its own. Either could do with some aging.

    Critical Acclaim

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    Ridge
    Ridge, Santa Cruz Mountains, California
    Video of winery

    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.

    Santa Cruz Mountains

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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 to just above Monterey county. Elevation ranges from just 800 feet to upwards of 3000, and microclimates vary substantially depending on which side of the mountains the vineyards lay. Cool ocean winds and fog play an important role as well. This can be a challenging region in which to grow grapes, but it is well worth the effort. 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, and Merlot and Zinfandel also perform quite well. Santa Cruz Mountains wines are noted for their distinct minerality and balanced acidity. Often these wines can be aged for many years. Organic and sustainable vineyard practices are becoming increasingly common.

    Chardonnay

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    One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it’s grown and how it’s made. In Burgundy, Chardonnay produces some of the finest white wines in the world, typically tending towards minimal intervention in the winery and at its best resulting in remarkable longevity. This grape is popular throughout the world, but perhaps its second most important home is in California, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia, South America, South Africa, and New Zealand are also significant producers of Chardonnay.

    In the Glass

    When planted on cool sites, Chardonnay’s flavors tend towards grapefruit, green apple, minerals, and white stone fruit, while warmer locations coax out richer, more tropical flavors of fig, melon, and pineapple. Oak can add notes of vanilla, coconut, and spice (as well as texture), while malolactic fermentation can impart soft, buttery acidity.

    Perfect Pairings

    Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with simple seafood, light chicken dishes, and salads. Richer Chardonnays marry well with cream or oil-based sauces.

    Sommelier Secret

    Since the 1990s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has begun to swing in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. These Old-World style wines have been dubbed the “New California Chardonnays,” and anyone who claims they do not like Chardonnay should give them a try.

    ASG66893_2004 Item# 86963