Ridge Vineyards Geyserville Sonoma County Zinfandel Blend 2017

$54.99

The story of American wine begins in the 1600s, when Spanish missionaries and French fur trappers planted the first European varieties. The first industries were centered in Cincinnati, Virginia, and Missouri with in the mid-1800s. Visionaries like Agoston Haraszthy recognized the potential of California not long after. It all crashed down with Prohibition in 1920. Not only were vineyards and knowledge lost, but the American palate became soft and sweet. Things began to change in the 60s with producers like Ridge. The 1976 Judgement of Paris proved that the New World wine was here to stay.

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Ratings on Delectable

Connor Smith Delectable Pro

The first European grapes were planted in what is now the U.S. in the 1600s, where Spanish missionaries in New Mexico needed sacramental wine. But Phylloxera was ever-present near the eastern population centers, so the earliest American wine industries were built on hybrid grapes. Cincinnati's sparkling Catawba was America's first cult wine, followed by cultivars like Norton, Isabella, and Concord in Missouri and Virginia. The sleeping giant began to awaken in the 1850s, when Agoston Haraszthy began importing high-quality vine material to California. It all came crashing down with Prohibition in 1920. Not only were vineyards ripped up and knowledge lost, but the American palate became soft and sweet. Low-quality fortified wine from whatever grapes were available became the standard of the American wine industry. Things began to shift in the 1960s. Robert Mondavi brought dry table wine, varietally labeled, back to the forefront. Boutique producers like Ridge began to creep toward European quality standards. The 1976 Judgement of Paris blind tasting, a sweeping victory for the Americans, proved that the New World wine was here to stay. (This is adapted from notes for Le Dû's Wines 'History of Wine 1453AD-Present' seminar, where this wine was poured)

The first European grapes were planted in what is now the U.S. in the 1600s, where Spanish missionaries in New Mexico needed sacramental wine. But Phylloxera was ever-present near the eastern population centers, so the earliest American wine industries were built on hybrid grapes. Cincinnati's sparkling Catawba was America's first cult wine, followed by cultivars like Norton, Isabella, and Concord in Missouri and Virginia. The sleeping giant began to awaken in the 1850s, when Agoston Haraszthy began importing high-quality vine material to California. It all came crashing down with Prohibition in 1920. Not only were vineyards ripped up and knowledge lost, but the American palate became soft and sweet. Low-quality fortified wine from whatever grapes were available became the standard of the American wine industry. Things began to shift in the 1960s. Robert Mondavi brought dry table wine, varietally labeled, back to the forefront. Boutique producers like Ridge began to creep toward European quality standards. The 1976 Judgement of Paris blind tasting, a sweeping victory for the Americans, proved that the New World wine was here to stay. (This is adapted from notes for Le Dû's Wines 'History of Wine 1453AD-Present' seminar, where this wine was poured)

9.3

Jay Kline Delectable Pro

A delicious Geyserville in its youth! The fruit is beautifully balanced and utterly fresh; almost crunchy. But make no mistake, there is a lot going on here and time, as usual, will unlock more of the story here. This would be a really fun wine to watch evolve over the next 10-15 years, maybe longer.

A delicious Geyserville in its youth! The fruit is beautifully balanced and utterly fresh; almost crunchy. But make no mistake, there is a lot going on here and time, as usual, will unlock more of the story here. This would be a really fun wine to watch evolve over the next 10-15 years, maybe longer.

9.3

Matt Sterr Delectable Pro

18% caignane. Supple. Higher toned fruit. Very complex. Gorgeous.

18% caignane. Supple. Higher toned fruit. Very complex. Gorgeous.

9.3

Andrew Lohse Delectable Pro

One of my unabashed favorites, and it always delivers. So earthy and potent.

One of my unabashed favorites, and it always delivers. So earthy and potent.

9.1

Helen Kubilus

Lots going on. Immensely fruity. Gentle acids. Delish.

Lots going on. Immensely fruity. Gentle acids. Delish.

9.1

Jon Ruyle

Oh so yummy!

Oh so yummy!

9.2

Alex Chang

RP 90 14.5% abv. HKD 598 Medium-dark ruby, moderately exp After some time open, the wine relaxed and more layers came out; a bit of loaminess, a touch herbal, a hint of gravelly minerality, some cocoa powder, and dense purple and black fruits. The quality of that fruit on the palate remained somewhat confected and perhaps on the verge of being syrupy, but the acidity is good and it’s not flabby or extracted. I can’t say I loved this, but saved enough to see if it improves on day 2. As is, hold, hold, hold. ressive aromas. Ripe plum, a little black pepper, sage ... enjoyable, I'll try to be more patient with my next one. After some time open, the wine relaxed and more layers came out; a bit of loaminess, a touch herbal, a hint of gravelly minerality, some cocoa powder, and dense purple and black fruits. The quality of that fruit on the palate remained somewhat confected and perhaps on the verge of being syrupy, but the acidity is good and it’s not flabby or extracted.

RP 90 14.5% abv. HKD 598 Medium-dark ruby, moderately exp After some time open, the wine relaxed and more layers came out; a bit of loaminess, a touch herbal, a hint of gravelly minerality, some cocoa powder, and dense purple and black fruits. The quality of that fruit on the palate remained somewhat confected and perhaps on the verge of being syrupy, but the acidity is good and it’s not flabby or extracted. I can’t say I loved this, but saved enough to see if it improves on day 2. As is, hold, hold, hold. ressive aromas. Ripe plum, a little black pepper, sage ... enjoyable, I'll try to be more patient with my next one. After some time open, the wine relaxed and more layers came out; a bit of loaminess, a touch herbal, a hint of gravelly minerality, some cocoa powder, and dense purple and black fruits. The quality of that fruit on the palate remained somewhat confected and perhaps on the verge of being syrupy, but the acidity is good and it’s not flabby or extracted.

9.3

Andrew Formi

2017... nice to have CA wine again

2017... nice to have CA wine again

8.9

Mark Geylikman

Even after 2.5 hrs in the decanter, this was still evolving. High quality.

Even after 2.5 hrs in the decanter, this was still evolving. High quality.

9.3

Jeff Hasmann

Great vintage for this American classic. Aromas of brambly blackberry and wild cherry. Mid-palate is lively with noticeable streaks of mineral throughout. The bright, vivacious acidity really stands out and brings this wine to life. However, it is very young - suggest cellaring for 10 years. It will continue to improve. 2017 vintage on Dec 2, 2019

Great vintage for this American classic. Aromas of brambly blackberry and wild cherry. Mid-palate is lively with noticeable streaks of mineral throughout. The bright, vivacious acidity really stands out and brings this wine to life. However, it is very young - suggest cellaring for 10 years. It will continue to improve. 2017 vintage on Dec 2, 2019

9.1

Location

  • 600 Washington St.
    New York, NY 10014

  • Hours:
    Mon-Fri. 10-8
    Sat. 11-8
    Sun. Closed

WARNING: DRINKING DISTILLED SPIRITS, BEER, COOLERS, WINE AND OTHER ALCOHOLIC BEVERAGES MAY INCREASE CANCER RISK, AND, DURING PREGNANCY, CAN CAUSE BIRTH DEFECTS.