Ridge Vineyards Estate Chardonnay 2021

Region and Vineyards

Ridge Vineyards is located on Monte Bello Ridge in the Santa Cruz Mountains, a distinct appellation separating the North Coast from the Central Coast. This region benefits from a unique microclimate, characterized by cool temperatures and fractured limestone soils, which are ideal for producing high-quality Chardonnay. The vineyards are situated at elevations ranging from 426 to 610 meters, overlooking San Francisco.

The Monte Bello Ridge is known for its fractured limestone soils overlaid with decomposing Franciscan green stone mixed with clay and loam. These soils contribute to the distinctive minerality and complexity of the wine. The vines, spanning 7.9 hectares and planted between 1982 and 1998, are head-trained and cane-pruned, utilizing a vertical trellis and vertical shoot positioning system. With yields of just over 1.1 tonne per hectare, the focus is on quality over quantity.

Winemaking

Estate Chardonnay is crafted with meticulous attention to detail. The grapes are hand-harvested from the Monte Bello vineyard and undergo whole-cluster pressing. Fermentation is carried out in barrels, with both primary and secondary (malolactic) fermentations occurring naturally. The wine is aged for fifteen months in a combination of 60% air-dried American oak and 40% French oak, with 24% new barrels, 5% one-year-old, and 71% two- to three-year-old barrels.

The winemaking process emphasizes minimal intervention, with the wine being fermented on native yeasts and undergoing full malolactic fermentation on naturally occurring bacteria. The oak influence from barrel aging and minimal effective sulfur use (35 mg/L at crush, 82.7 mg/L over aging) contribute to the wine's complexity and depth. The wine is pad filtered at bottling to ensure clarity.

Tasting Notes

• Color: pale golden hue with a bright clarity.
• Aroma: On the nose, it offers aromas of ripe apple, pear, and a hint of citrus zest, intertwined with subtle oak and mineral undertones.
• Palate: The palate is elegant and complex, with flavors of green apple, lemon curd, and white peach complemented by toasty oak and a creamy texture from the lees aging. The acidity is vibrant, providing a refreshing balance to the rich, full-bodied profile. The finish is long and mineral-driven, showcasing the wine's exceptional terroir.

Did you know?

Ridge Vineyards first produced Chardonnay in 1962 from vines planted in the late 1940s on the Monte Bello estate. Although production was initially limited, several great vintages highlighted the potential of this cool-climate site. The Ridge Estate Chardonnay designation began in 2009 to distinguish this specific terroir-driven wine from other regional offerings.

Wine Pairing Ideas

• Seafood Risotto: The creamy texture and bright acidity of the Chardonnay complement the richness of a seafood risotto, enhancing the flavors of shrimp, scallops, and mussels.
• Roast Chicken: A classic pairing, the wine's oak and citrus notes elevate the savory and herbaceous flavors of a roasted chicken with thyme and lemon.
• Grilled Salmon: The wine's acidity and minerality balance the richness of grilled salmon, creating a harmonious blend of flavors.
• Aged Gouda: The creamy texture and subtle oak nuances pair beautifully with the nutty, caramel notes of aged Gouda cheese.

History of Ridge Vineyards

The history of Ridge Vineyards begins in 1885 when Osea Perrone, a doctor and prominent member of San Francisco's Italian community, purchased 180 acres near the top of Monte Bello Ridge. He terraced the slopes and planted vineyards, constructing the Monte Bello Winery using native limestone and producing the first vintage under that name in 1892.

In the 1940s, theologian William Short bought the abandoned winery and vineyard, replanting several parcels to Cabernet Sauvignon. In the early 1960s, new owners Dave Bennion and his three partners, all Stanford Research Institute engineers, made a quarter-barrel of estate Cabernet from these vines. The quality and distinctive character of the wines produced convinced them to re-bond the winery in time for the 1962 vintage.

The first Zinfandel was made in 1964 from a small nineteenth-century vineyard farther down the ridge, followed in 1966 by the first Geyserville Zinfandel. The founding families expanded the Monte Bello terraces and increased vineyard size, working weekends to make wines of regional character and unprecedented intensity. In 1969, Paul Draper joined the partnership, bringing his practical winemaking skills and traditional knowledge to Ridge. Under his guidance, the winery's quality and international reputation were firmly established​​.

Region and Vineyards

Ridge Vineyards encompasses several notable vineyard sites, each contributing uniquely to the winery's portfolio:

• Monte Bello Vineyard: Located in the Santa Cruz Mountains, this historic vineyard includes vines replanted in the 1940s and is known for its complex and age-worthy Cabernet Sauvignons. The Monte Bello estate is situated at an altitude of approximately 800 meters, where the cool climate and rocky limestone soils create ideal conditions for producing wines with exceptional structure and longevity. The vineyard’s steep slopes and diverse microclimates allow for meticulous site selection and blending, resulting in wines that reflect the nuanced character of the region.

  

• Geyserville Vineyard: Situated in Alexander Valley, this site has produced wines since 1966, celebrated for their distinctive blend of Zinfandel, Carignane, and Petite Sirah. The Geyserville vineyard benefits from a warm climate and gravelly loam soils, which contribute to the robust fruit flavors and structured tannins of the wines. The old vines, some over 130 years old, are head-trained and dry-farmed, practices that promote deep root systems and concentrated fruit.

• Lytton Springs Vineyard: Acquired in 1991, this vineyard in Sonoma County produces exceptional Zinfandel-based wines from old vines dating back to 1902. Located in the Dry Creek Valley, the Lytton Springs vineyard features gravelly clay loam soils and a climate that balances warm days with cool nights, enhancing the aromatic complexity and balance of the wines. The vineyard is managed with sustainable practices, including organic farming and the use of cover crops to maintain soil health and biodiversity.

  

Organic and Sustainable Farming

Ridge Vineyards is deeply committed to organic and sustainable farming practices, ensuring that their vineyards not only produce high-quality grapes but also promote environmental health. The vineyards are farmed sustainably, with a strong commitment to organic certification. Ridge uses cover crops, integrated pest management, mechanical weed removal, and composted grape pomace instead of pesticides, herbicides, and synthetic fertilizers.

These practices help maintain soil health, promote biodiversity, and reduce the winery's environmental footprint. Ridge Vineyards was one of the first wineries in California to pursue organic certification, reflecting its leadership in sustainable viticulture. The winery also engages in minimal intervention winemaking, preserving the natural characteristics of the grapes and their terroir​​.

Wine Range

Ridge Vineyards produces a range of wines that reflect their commitment to terroir and traditional winemaking methods:

• Ridge Monte Bello: Their flagship wine, a Bordeaux-style blend known for its complexity and aging potential.
• Ridge Geyserville: A field blend predominantly featuring Zinfandel, offering rich fruit flavors and structured tannins.
• Ridge Lytton Springs: Another Zinfandel-based blend that highlights the unique characteristics of the vineyard's old vines.
• Ridge Estate Cabernet Sauvignon: Produced from Monte Bello's more approachable parcels, showcasing the vineyard's character in a style that matures earlier than Monte Bello.
• Ridge Chardonnay: Produced in limited quantities, reflecting the winery's capability to craft white wines with finesse and depth.

Did you know?

Ridge Vineyards employs what they call "pre-industrial" winemaking techniques, a term they prefer over "natural winemaking." This approach involves minimal intervention, fermenting with native yeasts, avoiding commercial enzymes, and allowing malolactic fermentation to occur naturally. This method preserves the unique character of each vineyard, producing wines that are true expressions of their terroir​​.