Zinfandel with 23% Petite Sirah. This sweet wine speciality, unlike anything else I have ever tasted, is made about once every four years. It is not made from dried grapes but from a block of fruit that is set aside to ripen so that it reaches 40 Brix (!). They are aiming for fresh fruit flavours and at least 100 g/l residual sugar. This one has 170. This was served at the end of our second dinner, after the stunning array of mature Geyserville and Lytton Springs wines. There was a lot of talk about Dell units, and osmotic stress. For more detail, kindly address Ridge and their excellent website. In 1999 their Essence reached an alcohol level of 17.1% but this is much lower. Very pure flavours. (JR) 17/20
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