Ridge Estate Cabernet Sauvignon (750ml)
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Country
USA
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Region
California
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Size
750ml
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Wine Type
Red Wine
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Grape
Cabernet Sauvignon
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Food Pairing
GameRed Meat
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Vintage
2018
The history of Ridge Vineyards begins in 1885, when Osea Perrone, a doctor who became a prominent member of San Francisco’s Italian community, bought 180 acres near the top of Monte Bello Ridge. He terraced the slopes and planted vineyards; using native limestone, he constructed the Monte Bello Winery, producing the first vintage under that name in 1892. This unique cellar, built into the mountain side on three levels, is Ridge’s production facility. At 2600′, it is surrounded by the “upper vineyard.”
Though born in the early sixties to the post-Prohibition world of modern California winemaking, Ridge relies on nature and tradition rather than technology. Ridge takes a pre-industrial approach to winemaking; find intense, flavorful grapes; intrude upon the process only when necessary; draw the fruit’s distinctive character and richness into the wine.
Tasting Notes
This wine is deep garnet in color. With pungent aromas of blackberry, currants, wild fennel, cola and black olive. On the palate the wine is full-bodied with medium chalky-tannins reminiscent of black tea. The wine has great depth of flavor, firm acidity and a lengthy finish.
Method
Cabernet Sauvignon from various parcels on Santa Cruz mountain, California. The 2017 vintage saw drought-breaking winter storms replenished ground-water reserves. Warm summer weather ripened grapes for an October harvest. Hand-harvested, estate-grown grapes; destemmed and sorted; 100% whole berries fermented on the native yeasts; pressed at 8 days, full malolactic on the naturally occurring bacteria initiated in tank and finished in barrel with additional 13 weeks lees contact. pad filtered at bottling. Grapes were destemmed, and sorted; 100% whole berries fermented on the native yeasts. Pressed at eight days. Natural malolactic initiated in tank, finished in barrel with additional 13 weeks of lees contact. 20 months barrel ageing in 100% air dried American oak (48% new, 31% one year-old, 21% two years-old). Though approachable now, it will continue to develop greater complexity over the next ten years.
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