On the night it was opened this showed cheese and barnyard - nothing like the last bottle - perhaps due to a bad cork (which was totally soaked); Fortunately, I was slow in dumping this as it had completely come around after 48 hours - while still not as good as the last bottle, the cheese and barnyard were gone and it was showing deep fruit and good acid; Very solid
2010 Duck Dinner (Peter Pratt's Inn): This was an education in how to correctly make California wine. I mean a real education, Ridge just does it right! The color was still nearly black and the wine had grip in the stem. My first tastes were a little worrisome as there wasn't much going on for me. The nose promised a lot though, so we all agreed to go back during the course of the evening. Over a period of 4hrs, this wine put on weight, added dimensions, added flavors and nuances and didn't drop anything at all. Unreal. I was mystified by how this wine grew with air time. 31yrs old and not merely holding on, but growing! Very impressive and a real treat.
Typical deep, brown hued, and bricked, murky red of a mature PS. Nose at first of nearly overripe plums (almost pruney), varnish, anise, and earth tones, evolving later into more cherry and medicinal notes. Good mature PS attack - dry, subued flavor distinctions, good fruit and many secondaries. Excellent with Grilled Lamb Shoulder Chops with Pimenton Rub. Double decanted one hour before. Last sip was the best, still bright red fruit bursting forth. This bottle good for another 10 years, but I'd drink now - just decant after the long sleep, and be patient.
WOW, an incredible treat. 30 years old in excellent condition. The fruit in this was a real suprise because it was no where near losing its strength and power. Every time I have an old Ridge, I am amazed at the quality of the winemaking. There was a lot of cherry, smooth saddle leather, tobacco. My wife thgought there was barnyard on the nose, but I did not notice any brett.
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