| Style and technique have changed a bit over time, consistency has improved, but Ridge chardonnay remains — as ever — complex, delightful, and eminently suitable for cellaring. (Recent tastings of the '76 and '79 confirm the longevity factor.) Current vinification practice involves long, slow fermentation on naturally-occurring yeast, natural malolactic, natural clarification through settling (no fining or filtration.) In general: apple, pear, and pineapple fruit predominate. (Some years are more tropical than others.) A nicely flinty mineral element is present. There are subtle undertones of butter, baked bread, caramel. These are complex wines. | http://www.ridgewine.com/ |
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