Why it matters
The producer
Dr. Osea Perrone bought 180 acres near the top of Monte Bello Ridge in 1885. He constructed the Monte Bello Winery from native limestone, and the first vintage under that name followed in 1892.
Dave Bennion, Hew Crane, Charlie Rosen and Howard Ziedler established Ridge after Cabernet from vines replanted by William Short, followed by wines from those vines in 1960 and 1961, persuaded the partners to re-bond the winery. All four were engineers at Stanford Research Institute. Paul Draper joined the partnership in 1969, bringing a practical, traditional and hands-off approach to winemaking.
Wines to know
The range in view
The 2023 Geyserville comprises 70% Zinfandel, 18% Carignane, 9% Petite Sirah and 3% Alicante Bouschet. It underwent a full crush, a 100% floating cap and natural primary and secondary fermentations. Maturation lasted sixteen months in air-dried American oak, including 15% new barrels. The palate has firm acidity, supple tannins and a long finish.
The organically grown 2023 Lytton Springs combines 76% Zinfandel, 14% Petite Sirah, 7% Carignane, 2% Alicante Bouschet and 1% Mataro. Its estate grapes were harvested by hand, destemmed and crushed. Native-yeast fermentation was followed by full malolactic fermentation on naturally occurring bacteria. The wine spent sixteen months in air-dried American oak, including 19% new barrels.