Ridge says: "...two parcels of twenty-year-old vines that make up this Zinfandel were hand-harvested, fermented in their natural yeasts in small, open-top tanks, then drained and pressed after six days... after a natural in-barrel malolactic on the lees, the wine was racked to new, one-year, and three-year-old air dried American oak barrels. Five months before bottling, we added a small amount of Petit Sirah from a neighboring parcel to enhance structure. The beautifully-focused fruit of this elegant Zinfandel makes it immediately approachable."
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