| Ridge East Bench Zinfandel 2008 |
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| The history of Ridge Vineyards begins in 1885, when Osea Perrone, a doctor who became a prominent member of San Francisco's Italian community, bought 180 acres near the top of Monte Bello Ridge. He terraced the slopes and planted vineyards, producing the first vintage under that name in 1892. This unique cellar, built into the mountainside on three levels, is Ridge's production facility. |
Ridge East Bench Vineyard
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New Wine from Ancient Soils |
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This Zinfandel is truly first class. |
| As with many of the world's greatest wines, there is minimal intervention in making Ridge East Bench. The grapes are 100% estate grown and hand harvested. Fermentation takes place with native yeasts only. |
The soil in this benchland vineyard was formed approximately 80 million years ago. A blend of clay loam with ancient river rock, it is iron-rich and reddish in color. A true Dry Creek Valley Zinfandel, East Bench shows the characteristic cherry fruit and dusty spice which are the hallmarks of the appellation. |
| Not normally drawn to big, brawny Zinfandels, this elegant wine gave us a fresh perspective on this varietal. It is absolutely stunning served with pulled pork with barbeque sauce, or a juicy hamburger hot of the charcoal grill. In a way, it is the perfect September red made for golden afternoons with friends on the deck. |
| “The more powerful 2008 Zinfandel East Bench (100% Zinfandel) boasts a dark plum/ruby color in addition to a big, sweet bouquet of briery fruit, earth, and pepper. Softer and fleshier than the 2007, it is meant for near-term consumption - 2-3 years." (Wine Advocate) |
Wine Advocate: 90 92 points |
| “Ridge may be known for old-vine Zin but the future is with the young, like this vineyard the Ridge team planted between 2000 and '01 using a massal selection from four pre-Prohibition vineyards. This Zin grows on iron-rich clay loam and river rock, trained as bush vines, yielding a wine with bold intensity and a friendly sort of finesse. It's bright, vinous and spicy, with zinny florals that seem to rise right out of the meaty tannins. Old vines rarely produce a wine with this sort of exuberance. Decant it for roast lamb." (Wine & Spirits Magazine) |
Wine & Spirits Magazine: 92 points, Best Buy |
| “A classically styled Dry Creek Zinfandel, with briary cherry and spicy dill aromas and flavors that open with a burst of ripe raspberry but evolve into dry, crisp plum and licorice notes, with rustic tannins. Drink now through 2016. 4,350 cases made." (Wine Spectator) |
Wine Spectator: 91 points |
| “Powerful aromas of ripe red and dark fruits, musky herbs and flowers, with slow-building spiciness. Warm and expansive in the mouth, offering lush cherry and blackberry flavors and notes of vanilla and anise. Dusty tannins add gentle grip to the finish, but this zinfandel leads with its fruit, which absorbs any edges. This could be drunk now with pleasure." (Stephen Tanzer's International Wine Cellar) |
International Wine Cellar: 90 points |
$29.99/bottle or $287.90/12 pack case ($23.99/bottle) or just $23.99/bottle in a mixed case of wine.
This wine is an unbelievable bargain for under $25! |
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