Ridge Three Valleys Red 2019
Deep garnet-red color. Aromas of ripe raspberry and cherry fruits, fresh mint, exotic spices, with clay-earth minerals. Beautiful briary fruits on entry, medium-full body, integrated tannins, and great persistence to the finish.
Blend: 73% Zinfandel, 13% Petite Sirah, 10% Carignane, 3% Mataro, 1% Alicante Bouschet
Critical AcclaimAll Vintages
Checking in as a blend of 73% Zinfandel, 13% Petite Sirah, 10% Carignan, and the rest Mataro and Alicante Bouschet, the 2019 Three Valleys has a juicy blackberry, mulberry, orange blossom, violet, and flowery incense-driven bouquet. This gives way to a medium-bodied wine with a soft, elegant texture, sweet tannins, and just an undeniably delicious, gulpable, balanced style that's impossible to resist. It's well worth seeking out and ideal for enjoying over the coming 5-7 years.
73% Zinfandel; 13% Petite Sirah; 10% Carignane; 3% Mataro; 1% Alicante Bouschet. Here is yet another Ridge Zinfandel that is both keen in focus on varietal fruit and more mannerly and polished than it is brash and powerful. To be sure, it is fairly full in weight and has a good bit of depth to its supple, balanced, straightforward personality; and it promises to be good today and good in the next several years if you decide to lay some away. GOOD VALUE
Although quite firm with tannin's, this full bodied blend of traditional California grape varieties fills out its structure nicely with ripe blackberry and black-pepper flavors. Based on Zinfandel, it’s a robust wine that will make a great pairing with grilled meats and the like. Best from 2023.
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.
Home to a diverse array of smaller AVAs with varied microclimates and soil types, Sonoma County has something for every wine lover. Physically twice as large as Napa Valley, the region only produces about half the amount of wine but boasts both tremendous quality and variety. With its laid-back atmosphere and down-to-earth attitude, the wineries of Sonoma are appreciated by wine tourists for their friendliness and approachability. The entire county intends to become a 100% sustainable winegrowing region by 2019.
Grape varieties are carefully selected to reflect the best attributes of their sites—Dry Creek Valley’s consistent sunshine is ideal for Zinfandel, while the warm Alexander Valley is responsible for rich, voluptuous Cabernet Sauvignon. Chardonnay and Pinot Noir are important throughout the county, most notably in the cooler AVAs of Russian River, Sonoma Coast and Carneros. Sauvignon Blanc, Merlot and Syrah have also found a firm footing here.
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended 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. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a 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.