Wine Article
2021 Ridge Geyserville
Last edited on 3/29/2023 by ancientvines
This is the only version of this article / View version history
Wine Information
76% Zinfandel, 16% Carignane, 6% Petite Sirah, 2% Alicante Bouschet
Organically Grown
Members-only release. Learn more about our Z List membership program.
Vintage
2021
Vineyard
Geyserville
Appellation
Alexander Valley
Alcohol By Volume
14.8%
Winemaker Tasting Notes
Ruby-garnet in color with aromas of dark plum, black cherry, baking spices, cola, wet gravel, toasted oak, violets and lavender. A full-bodied entry with bold and dark fruit leads to a layered and complex mid-palate with fine-grained tannins. Natural acidity balances the wine, creating a long, juicy finish. TG (11/22)
Vintage Notes
First produced in 1966, we have made this zinfandel every year for fifty-six years. Consistency of quality and vineyard character are its hallmarks. A dry winter with a moderate spring and summer ripened the grapes evenly. Showing plentiful fruit, elegant tannins and bright acidity, this fine wine will develop fully over the next fourteen years. TG (12/22)
History
First produced in 1966, this is our longest continuous zinfandel production. The grapes are grown in three adjoining vineyards on a single soil type, deposited by an ancient washout of the Russian River that carried river stone and gravel. It is approximately one-and-a-quarter miles long and half a mile wide.
Growing Season
Rainfall: 12.3 inches (below average)
Bloom: Early May
Weather: A dry winter and spring stressed the vines, limiting yields and concentrating flavors.
Winemaking
Harvest Dates: 3 September – 1 October
Grapes: Average Brix 24.7˚
TA: 6.84 g/L
pH: 3.55
Fermentation: Full Crush, 100% floating cap. Natural primary and natural secondary (malolactic) fermentations; daily pump-overs.
Barrels: 100% air-dried American oak barrels; 68% Appalachian, 20% Kentucky, and 12% Ozark (30% new, 22% one year old, 25% two years old, and 23% three years old and older).
Aging: Sixteen months in barrel
Hand-harvested grapes; destemmed and crushed; fermented on the native yeasts, followed by full malolactic on the naturally-occurring bacteria; oak from barrel aging; minimum effective sulfur for this wine (35 ppm at crush, 141 ppm over the course of aging); pad filtered at bottling. In keeping with our philosophy of minimal intervention, this is the sum of our actions.
76% Zinfandel, 16% Carignane, 6% Petite Sirah, 2% Alicante Bouschet
Organically Grown
Members-only release. Learn more about our Z List membership program.
Vintage
2021
Vineyard
Geyserville
Appellation
Alexander Valley
Alcohol By Volume
14.8%
Winemaker Tasting Notes
Ruby-garnet in color with aromas of dark plum, black cherry, baking spices, cola, wet gravel, toasted oak, violets and lavender. A full-bodied entry with bold and dark fruit leads to a layered and complex mid-palate with fine-grained tannins. Natural acidity balances the wine, creating a long, juicy finish. TG (11/22)
Vintage Notes
First produced in 1966, we have made this zinfandel every year for fifty-six years. Consistency of quality and vineyard character are its hallmarks. A dry winter with a moderate spring and summer ripened the grapes evenly. Showing plentiful fruit, elegant tannins and bright acidity, this fine wine will develop fully over the next fourteen years. TG (12/22)
History
First produced in 1966, this is our longest continuous zinfandel production. The grapes are grown in three adjoining vineyards on a single soil type, deposited by an ancient washout of the Russian River that carried river stone and gravel. It is approximately one-and-a-quarter miles long and half a mile wide.
Growing Season
Rainfall: 12.3 inches (below average)
Bloom: Early May
Weather: A dry winter and spring stressed the vines, limiting yields and concentrating flavors.
Winemaking
Harvest Dates: 3 September – 1 October
Grapes: Average Brix 24.7˚
TA: 6.84 g/L
pH: 3.55
Fermentation: Full Crush, 100% floating cap. Natural primary and natural secondary (malolactic) fermentations; daily pump-overs.
Barrels: 100% air-dried American oak barrels; 68% Appalachian, 20% Kentucky, and 12% Ozark (30% new, 22% one year old, 25% two years old, and 23% three years old and older).
Aging: Sixteen months in barrel
Hand-harvested grapes; destemmed and crushed; fermented on the native yeasts, followed by full malolactic on the naturally-occurring bacteria; oak from barrel aging; minimum effective sulfur for this wine (35 ppm at crush, 141 ppm over the course of aging); pad filtered at bottling. In keeping with our philosophy of minimal intervention, this is the sum of our actions.