2019 Corralitos Pinot Noir

Medium garnet color with aromas of strawberry and cherry, dried rose petals, forest floor, and saline minerality. Lively red fruit on the palate with juicy acidity, elegant tannins, and dried herbs. Beautifully balanced. EB (1/21)

Winter’s drenching rains were particularly intense in Corralitos with a cold spring delaying bud-break and bloom. Summer fog and cold nights further slowed ripening. We harvested in late September as full flavor developed in all six clones. Following a natural yeast fermentation, the wine was aged on its lee in barrel. Appealing now, this sumptuous, yet elegant wine will be enjoyable over the next five to seven years. EB (1/21)

Ridge made its first pinot noir in 1971. Until the 2018 vintage of Corralitos Pinot Noir, that had been the only one produced. To explore this grape variety again, we sourced from a vineyard in Corralitos, six miles from the Pacific Ocean. The cool-climate of this coastal mountain site is favorable for moderating ripeness. Traditional methods were used to make this wine. It aged sur lees in burgundy barrels and clarified naturally. This sensuous wine will be at its best over the next five years.

Rainfall: 40 inches (above normal)
Bloom: Mid May
Weather: Above average winter rains and a long, mild summer

Harvest Dates: 18 – 24 September
Grapes: Average Brix 24.5˚
TA: 5.65 g/L
pH: 3.53
Fermentation: Grapes are destemmed and fully crushed. Natural primary and natural secondary (malolactic) fermentations.
Barrels: 62% American oak and 32% French oak (6% new, 28% one year-old, 46% five years-old, 10% six years-old and 10% seven years-old).
Aging: Nineteen months in barrel

Hand-harvested grapes; destemmed and fully crushed; fermented on the native yeasts; full malolatic on the naturally occurring bacteria; oak from barrel aging; minimum effective sulfur. In keeping with our philosophy of minimal intervention, this is the sum of our actions.

Average Rating: 91.0

No. of Tasting Notes: 43

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