PnP it smells just heavenly. Raisins, prunes, and baking spices. Into the decanter. It didn't evolve much over the next 2 hours, although the finish remained excellent the entire time. Ridge knows how to make them.
Crumbly cork (again...), but the wine was perfect. Raspberry, chocolate, herbs, full and ripe but also well balanced. Better than the bottle opened last month and if only one could trust the corks with a long life ahead.
This wine is in a really good place. It's still plenty ripe and forward, with a blueberry/plum profile, tasty vanilla oak flavors, and some of the peppery character I often get from this grape. But it's just mature enough to have softened, lost a bit of weight and picked up a suave texture. Doesn't cost much more than the current release.
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(Ridge Vineyards Geyserville) A moderately deep colour. Firstly a lot of furry and feral aspects to the fruit on the nose, then it becomes more clearly a melange of pure, ripe berry fruit. The palate is really admirably styled, showing an appealing creamy texture but also a very well defined backbone of acidity and a little grip in their too. There is an enticing, savoury, meaty depth to the flavours, with a slowly fading finish. An excellent wine, a real success for Ridge, and with lots of promise for the cellar yet. I'm glad I have another bottle somewhere!
(Ridge Vineyards Geyserville Zinfandel) Ridge labels are wonderfully detailed; amusingly, alongside the information on variety and vinification this one also included advice, from winemaker Paul Draper, suggesting the wine would be at its best at five or six years of age. Looks like I missed the boat there! In the glass this has a dark and concentrated but maturing hue. The nose takes two hours to open up, then it shows sweet fruit, maturing and gamey, leathery with some richness offset by suggestions of orange zest and cranberry. This is lively but insanely rich and sweet, with smoky fire embers; it seems more like Rioja than California, although it is perhaps a little too rich and fleshy for Rioja. There is a robust, peppery, minty element, with a hint of dark chocolate under it all, but also all the mature elements suggested by the nose, leather and sweet macerated fruit. It has grip too though, and acids as well, with lots of spice and structure in the finish, cloves, especially, even a hint of chilli chocolate. An unusual feast, but one that I liked very much.
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