2023 Estate Chardonnay

Apple fruit, brioche, and vanilla on the nose. On the palate, focused notes of citrus, pear, bright acidity, and a clean finish. JO (1/25)

This year stands out as one of the longest and coolest growing seasons in recent years. A drawn out harvest resulted in a wine that preserves varietal character while promoting the mineral and citrus accents typical of the vineyard. After barrel fermentation, the wine spent a further nine months on the lees. Enjoyable now, this mountain-grown chardonnay will evolve over the next eight years. JO (12/24)

Ridge produced its first chardonnay in 1962 from fully-mature vines planted in the late 1940s on the Monte Bello estate vineyard. Production never exceeded ten barrels, and Monte Bello chardonnay was sold principally at the winery. Several great vintages, among them the 1973, ‘74, ‘79, and ‘84, showed that our cool climate and fractured limestone sub-soils were well suited to the varietal. By 1985, the old vines were producing less then a half-ton per acre and were taken out. The younger vines, planted in the ‘70s, provide the majority of grapes today. Initially these newer plantings were on the “lower” vineyard—not yet farmed as part of the Monte Bello estate—so the wine was called “Santa Cruz Mountains” and these vines have long since been included. Since 2009 the wine has been designated Ridge Estate Chardonnay. In years when differences among lots are sufficient to warrant a separate bottling, we make a limited amount of Monte Bello Chardonnay as well.

Rainfall: 70 inches (above average)
Bloom: Late June
Weather: Late and prolonged harvest due to consistently cool weather throughout the growing season.

Harvest Dates: 20 – 31 October
Grapes: Average Brix 23.6˚
Fermentation: Grapes are whole-cluster pressed and barrel fermented. Natural primary and natural secondary (malolactic) fermentations.
Barrels: 85% American oak, 15% French oak (15% new, 20% one year old, and 65% four and five years old).
Aging: Fifteen months in barrel

Hand-harvested estate-grown Monte Bello vineyard grapes; whole-cluster pressed; fermented on the native yeasts; full malolactic on the naturally occurring bacteria; oak from barrel aging; minimum effective sulfur for this wine (35 ppm at crush, 74 ppm over the course of aging); pad filtered at bottling. In keeping with our philosophy of minimal intervention, this is the sum of our actions.

See all food pairing recipes we have created specifically for this wine.