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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.7 pts. and median of 91 pts. in 183 notes) - hiding notes with no text | | | Tasted by ppmm on 3/26/2024: Popped and poured and consumed over a couple of hours. This bottle doesn’t seem especially advanced: deep color, less saturated than a young wine but still fresh-looking; some underbrush on the nose that is quickly overpowered by intense blackberry liqueur and bitter chocolate. Fine with food, but never really finds its footing, and the 14.6% abv becomes increasingly noticeable over the course of the evening, without the aromatic complexity to compensate for it. Good, but not my favorite Geyserville experience, and while I think comparably stored bottles might continue to develop, the heat might only become more prominent. We’ll see.
[edit: my previous bottle of this was consumed in 2017 and showed much better. Could be bottle variation but I’m guessing this is in real decline. I might just abandon the last bottle to see what it gets up to in its 30s] (217 views) | | | Tasted by jjct on 8/13/2023: Drinking well. Mature, but not in decline. Drank next to the Lytton Springs; this was brighter and more balanced. Age has added complexity and interest. (581 views) | | | Tasted by fredb on 1/20/2021: Medium ruby-red color with a medium transparency. Some fine sediment stuck to the bottle, but a clean pour without decanting. Lovely aromas or red fruit, blackberry, and a hint of vanilla. Palate is in a great place for me with blackberry, raspberry, cherry, cinnamon, and a hint of pepper spice. The finish is all red fruit with some currant notes at the end. Long, pleasant, fully integrated, and maybe my best moment with a Geyserville ever. Drink now if you have a pristine bottle from original purchase. No hurry but so nice. (2272 views) | | | Tasted by Doc90 on 12/27/2020 & rated 91 points: Extroverted nose of anise, coffee grounds, and mint. Full bodied, monolithic even still. The acidity is precise. Chewy, spicy. A little sassy on the finish. Now is a great time to drink this. (2096 views) | | | Tasted by timewithwine on 10/22/2020: The rim is ruby-brick, then becomes cranberry at its core. A rich nose molasses, brown sugar, balsamic, Draper perfume and cedar; a very claret-like nose. The nose segues easily to the palate where every molecule of scent becomes a flavoroide. The mouthfeel is even, balanced and deft. The finish of mocha goes on forever. No real rhubarb notes, oddly enough. As I said with the first bottle of this vintage of Geyserville, “While this may not be the best Geyseville I have ever opened, it was nevertheless simply stupidly good.” Some serious sediment clings to the shoulder. 14.6% alc. With pan-seared, bone-in pork chops. 10.22.20. Recommended. (1567 views) | | | Tasted by fozzibaer on 6/8/2020 & rated 92 points: This is still very much alive and delicious. (2206 views) | | | Tasted by rgrosz6 on 12/8/2018 & rated 93 points: Had my last bottle, and it was far better than I remembered. As others have noted, this is simply bursting with complex layers of flavor.
Easily could age for another 5-10 years. But don't wait - this is simply a wonderful wine to experience right now. (2503 views) | | | Tasted by blanquito on 5/27/2018: Hedonistic and multifaceted nose, showing mocha, dark chocolate, mint, spice, anise, black currants. Sweet brambly, mentholated attack of dark fruit. Fresh on the backend, juicy and minty. Lingers. Round, integrated mouthfeel. Poised wonderfully between youthful vigor and mature mellow. Excellent. (2609 views) | | | Tasted by peternelson on 11/27/2017 & rated 92 points: Ruby red with garnet hues;slightly cloudy, slightly faded; old cherry, old fig, roses, cherry blossom, tangy wild cherry element; slight sweet, ripe attack, very tannic, chewy, viscous, with smoke and red currant undertones. Complex, good balance although quite hot; Quite impressive for this age. Blind at home. (2653 views) | | | Tasted by MichielV on 6/13/2017 & rated 91 points: Found one more bottle in the cellar. With herbed chicken. Pretty combo that worked well. Beautiful still young color with pretty fruity / peppery nose. Maybe a bit of cork flavor on the side. On palate, dark red fruit with wonderful length. Tannins give enough body to the juice. Yummy combo. It got better over two hours but not much. Freshness all around. Great Ridge!! (3097 views) | | | Tasted by mhudes on 2/5/2017 & rated 93 points: Opened for Super Bowl. Popped and poured. Bright red. Enticing nose of brambly fruit and cocoa powder (?). Blackberries, Chinese 5 spice powder, and black raspberries in the mouth. Nicely balanced, smooth and elegant yet still some tannin. Could go 4-5 more years. A terrific accompaniment for a savory beef and chicken stew. Yum! (3419 views) | | | Tasted by dsimmons on 12/2/2016 & rated 96 points: What a delightful bottle of this zin based wine. I do not know why I don't keep more of the Geyserville and Lyton Springs to drink "later in life" This was the most elegant bottle of zin one might imagine. As compared to the fruit forward nature of younger zins this bottle was almost the antithesis. Both on the nose and palate a plethora of integrated and balanced potpourri of fruit, floral, spice box and pencil lead notes. I am so sad that this was my last of these because it would be rewarding to continue following the evolution of this beauty. (3228 views) | | | Tasted by ericindc on 11/3/2016 & rated 93 points: Drinking really well. Nose was all rich red/black fruits with some pepper. Obviously taste was rich and smooth red/black fruits but now somewhat moderated with age. Still very primary with no leather, dirt yest. Tannins are moderate, low acid, and med/heavy bodied. This has years left. (2793 views) | | | Tasted by Rangstrom on 9/1/2016 & rated 93 points: Zin, as only mature Ridge can do. (2967 views) | | | Tasted by oldwines on 5/31/2016 & rated 93 points: From a friends cellar, really nice mid-age zin blend. Lots of spice , fairly rich mouth feel alcohol in balance with some plummy and port-like notes. (2410 views) | | | Tasted by timewithwine on 4/9/2016: Rhubarb, brown sugar, blackberry, balsamic vinegar and coffee all distilled into the nose. It all translates to the palate with balance and silky claret-like mouthfeel. Somewhere in the mid-palate black olive rings a bell, but chimes out in time for a finish of coffee and mocha. Perhaps a bit light in sum, but still delightful. Some sediment. 14.6% alc. With beef ribeyes under a cognac sauce. Recommended. (503 views) | | | Tasted by dsimmons on 2/3/2016 & rated 94 points: What a beautiful bottle of aged zin. Geyserville rarely disappoints and this bottle was no exception. Very elegant wine that was a perfect match for tenderloin. Wish I had more than one bottle remaining. Allow this about an hour to open up. (3016 views) | | | Tasted by DaleW on 1/26/2016: For my tastes this is a pointe. Still some fresh brambly fruits, with some forest floor and splce notes. Balanced, ripe but bright, very nice, I should buy more Ridge zins. A-/B+ (2339 views) | | | Tasted by Jmac56 on 12/24/2015 & rated 89 points: Needed some time to open up but still leathery and drinkable. (2191 views) | | | Tasted by Birorganic on 12/23/2015 & rated 90 points: Stored perfectly since release. Fruit still there. No heat. Well integrated. Enjoyable but well past its prime drinking window. Opened up nicely and still very nice on the second night. (2104 views) | | | Tasted by MichielV on 11/8/2015 & rated 89 points: W sausage on sunday night!!
Cork was ok. Nose was somewhat old, not fresh but still with much wild fruit. Color was dark fruit. On palate good fruit but the freshness is gone. It is interesting but i think (consisteently) that this wine is over the top. Between 5 and 10 from vintage is good for geyserville. (1925 views) | | | Tasted by oldwines on 7/4/2015 & rated 93 points: A great Zin blend that I usually love. This had a great nose of woodsy forest floor, black fruit, smoke and touch of leather and cedar. Very interesting wine with plenty of life and a long finish. Great with spicy fish tacos and short rib empanadas at Shane's. (2019 views) | | | Tasted by christyler on 6/7/2015: This was a lot less fun than it should have been. Dried out red fruit on the nose - a little candied, but not too much so. It was really the acidity that kept this from being enjoyable. There was a harshness to it that made me wonder if improper storage was an issue. (2005 views) | | | Tasted by roasted hill on 5/17/2015: consistent notes. still drinking well. plenty of room to mature, i think. (1829 views) | | | Tasted by Remy35 on 5/11/2015 & rated 92 points: Nicely balanced on first night but not second night. Drink in one day. (1906 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Ridge Producer website | Wikipedia
Ridge Vineyards is a California winery specializing in premium Cabernet Sauvignon, Zinfandel, and Chardonnay wines. Ridge produces wine at two winery locations in northern California. The original winery facilities are located at an elevation of 2,300 feet (700 m) on Monte Bello Ridge in the Santa Cruz Mountains AVA near Cupertino, California. The other Ridge winery facilities are at Lytton Springs in the Dry Creek Valley AVA of Sonoma County.2002 Ridge GeyservilleBlend: 84% Zinfandel, 12% Carignane, 4% Petite SirahRidge Geyserville(Ridge Spring 2012 Wine Club notes)
In 1966, Ridge made its first Geyserville from a strip of river rock and clay soils along the abandoned San Francisco and Northern Pacific tracks. Over time, we have added two adjoining vineyards on this same defined site. Each vintage is distinct but typical flavor characteristics include the blackest of blackberry fruit, ripe plum, cedar, and a distinctive mineral quality.USAAmerican wine has been produced since the 1500s, with the first widespread production beginning in New Mexico in 1628. Today, wine production is undertaken in all fifty states, with California producing 84% of all U.S. wine. The continent of North America is home to several native species of grape, including Vitis labrusca, Vitis riparia, Vitis rotundifolia, and Vitis vulpina, but the wine-making industry is based almost entirely on the cultivation of the European Vitis vinifera, which was introduced by European settlers. With more than 1,100,000 acres (4,500 km2) under vine, the United States is the fourth-largest wine producing country in the world, after Italy, Spain, and France.California2021 vintage: "Unlike almost all other areas of the state, the Russian River Valley had higher than normal crops in 2021, which has made for a wine of greater generosity and fruit forwardness than some of its stablemates." - Morgan Twain-Peterson Sonoma CountyMendocino CountySonoma CountySonoma Coast |
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