Freddy R. Troya

8.9

Ridge Three Valleys 2023
Sonoma County, California, USA 🇺🇸

Overview
A classic Sonoma field blend composed of 71% Zinfandel, 16% Carignane, 9% Petite Sirah, 2% Mataro, and 2% Alicante Bouschet. Crafted in Ridge’s signature transparent style, this vintage leans toward a riper and more fruit-driven expression than many of the winery’s other bottlings.

Aromas & Flavors
Blackberry preserves, ripe plum, black cherry, and raspberry compote dominate, supported by touches of black pepper and baking spice.

Mouthfeel
Medium to full-bodied with polished tannins and a broad, generous texture. The fruit lingers across the palate with a warm, persistent finish.

Food Pairings
A natural companion for barbecue, smoked meats, burgers, and hearty pizza.

Verdict
While impeccably made, this is one of the few Ridge wines that didn’t quite resonate with my palate. It leans a bit too jammy and overripe for my preference, though lovers of rich, fruit-forward California reds will likely find plenty to enjoy.

Did You Know?
Ridge has long been one of California’s pioneers of ingredient transparency, listing the exact grape composition directly on the label.

🍷 Personal Pick
I truly love Ridge wines, but I’d still reach for Lytton Springs or Geyserville before this bottling. If bold, juicy Zinfandel blends are your style, however, this one could easily become a favorite. — 25 days ago

Gene Buonviri

8.9

As you open this wine you begin a trip to the arch of Italy’s boot. Although this southern, mountainous region has a few small vineyards under vine. The big red grape Aglianico is limited to the slopes of an extinct volcano Mount Vulture. Notes of blackberry, black cherry and wild herbs. Well-balanced and tamed. On hold for 5 years and it’s sensational. — 4 years ago

Ericsson

9.5

Modern take on Ribera del Duero from select vineyards. The color is deep purple, indicative of the 60+ year old vine grape selection. An expressive nose with scents of black fruits, tobacco and leather. The mouthfeel is equally expressive with cherry, blackberry, oak, vanilla, and licorice. The tannings are soft for such a young Tempranillo, and it is not slander but quite the contrary, it allows for the elegant finish with finesse and length. Very exiting wine!
…
PS The mastermind/winemaker behind Aalto made his mark at Vega Sicilia for over 30 years. It is no surprise the wine is excellent; it will be exciting to see how the wine evolves over the next decade and how it will challenge some of the greatest wines produced in the region.
— 6 years ago

Connor Smith

9.5

#Nebbiolo is a surprisingly rare grape. Even in its native Piedmont, it accounts for only 8% of vineyard land. There are fewer than 100 hectares planted in the United States. 🕵️‍♂️🍇
Over 80% of prewar Italian immigrants came from Sicily and Southern Italy. Piedmont was the wealthiest and most politically dominant region. But if fortunes were reversed, could Nebbiolo have taken Primitivo/Zinfandel’s place as a grape relatively uncommon on the boot but dominant in California? 🤔🇮🇹🇺🇸
Probably not. The Nebbiolo vine is *not* for beginners. It flowers early and ripens late, making it susceptible to both spring and autumn frosts. It loves the occasional fog bath (some say the name is derived from ‘nebbia’, Italian for fog ☁️☁️☁️) but is prone to the mildew that may result from such humid conditions. Its fussiness would make Pinot Noir blush: it demands southwesterly exposure, a proper gradient, constant sun above, and fog licking at its toes. #diva
Sound anything like California’s Central Coast? 🌅
In the Santa Maria Valley, where the East-West Transverse Range bends back into the North-South Coastal Range, it’s possible. Vineyard selection still requires extreme discretion - an eye like @JimClendenen’s, perhaps.
Jim began the Nebbiolo program at the legendary #BienNacido vineyard in 1994. Production is small, but if you track down his “The Pip” Nebbiolo, it will only run you about $30. You’ll believe anything is possible when you have real California Nebbiolo of this quality come wafting out of the glass at you! 🙌🙌
🏞.“The Pip” is named after Jim’s old cellar dog Pip, a border collie. So it only seemed right to include one of our own pips! 🐈 — 7 years ago

Somm David T

Independent Sommelier/Wine Educator

9.7

The nose reveals; dark currants, blackberries, heavy black plum, black raspberries, dark cherries and some blueberries. Black tea, expresso roast, anise, crushed dry rocks, big vanilla, clove, a little nutmeg, dry underbrush, sweet tarry notes, leather, woody notes with dark fresh & withering flower bouquet.

The body is big and lush. The tannins are big, meaty and tarry. Very dark currants. Blackberries, heavy black plum, black raspberries, dark cherries and some blueberries & strawberries as they open up. Black tea, expresso roast, steeped fruit tea, anise, crushed dry rocks, dry clay, big graphite, big vanilla, dark spice, clove, light dry herbs, a little nutmeg, dry underbrush, sweet tarry notes, leather, cedar with violets dark fresh & withering flower bouquet. The acidity is round, fresh and beautiful. The big, long, well balanced finish is excellent and look forward to having this in 15-20 years. This one will be a stunner!

Photos of, the barn where they make wine and hosts tastings, our private tasting area inside William’s old office. William desk and their outside terrace area.

Producer history & notes...Seavey Vineyard is located along Conn Valley Road in the eastern hills of Napa Valley, about 15 minutes from the valley floor.

This historical property was originally a cattle ranch. However, records indicate grapes were planted on some of the hillsides as early as the 1870’s. The stone dairy barn, still in existence, was built in 1881.

William & Mary Seavey purchased this property in 1979. The estate was originally founded by the Franco-Swiss Farming Company in 1881 which, closed down when Phylloxera destroyed their grape vines and the Volstead Act (Prohibition) went into effect. At the time of their purchase, they were a horse and cattle ranch. They quickly planted the slopes with grapes and initially sold their fruit to Raymond Vineyards. They have never purchased grapes, all their wine is made from estate grapes. Their vineyards are separated into 20 plus individual blocks.

Today, the property is about 200 total acres of which, 40 acres are planted to vine. Their hillside vineyards produce low yields of rich concentrated fruit. A small block of Chardonnay grows in a cooler lower part of their property. Besides grapes, they also raise cattle which are used to graze the hillsides. They feed the vineyard with the cattle cuttings. In 2003, they were one of the first Napa wineries to install solar.

Mary passed away in 2008 and William died in 2016. There daughter Dorie returned to the family business and now oversees the winery operations. Her brother Arthur also handles national and some small international sales, primarily to restaurants. However, most of their wine is sold direct to consumers.

Seavey’s first commercial vintage was released in 1990 a year after they renovated the stone dairy barn into a working winery. Today this stone building is the centerpiece of the property and is where tastings are hosted.

Since 2011, Jim Duane has been their day to day Winemaker. He’s worked at Robert Mondavi and Stag’s Leap Wine Cellars. It should also be noted that Philippe Melka Winemaker/Consultant has been with Seavey since 1995...one of Philippe’s two initial wine making jobs in the Napa Valley were with Seavey and Lail Vineyards.

Seavy makes about 3,200 cases annually depending on what mother nature brings. They make around two hundred cases of Chardonnay, slightly more Merlot and the rest is of the production is comprised of their Caravina and Estate Cabernets.
— 8 years ago

Tom Casagrande

9.3

Rewarding myself for successfully getting the meatballs prepped for cooking! HMV’s Howell Mtn Zins are so unique and are more a reflection of the terroir than the Zinfandel grape. Almost Bandol-like in the earthy aromas reminiscent of black peppercorn shells and tree bark, with very focused fruit playing a secondary role. Deep and bone dry in the mouth, with mouthwatering acids (yes, nice acid structure in a Zin). Still a little tannic, but drinking beautifully right now. Ends on a distinctive note seemingly an amalgam of graphite and tar.

UPDATE: On night 3 a tremendous purity of fruit emerges on the palate. What a terrific wine. — 6 months ago

Vanessa

9.1

Cheers to old-vine Chenin Blanc from South Africa! 🇿🇦 In South Africa, Chenin Blanc also goes by the name “Steen.”

It’s such a versatile grape and wine, capable of producing beautiful sweet, dry, still, and sparkling wines.

This wine is still and dry. We’ve paired it with sushi and it’s a delightful duet.

The grapes for this wine were grown organically in the Citrusdal Mountain district, north of Cape Town, west of the Olifants River, on the Western Cape. The bush vines were originally planted in 1957 (old!!), contributing to an intensity and a concentration of primary aromas and flavors in the grapes.

Indeed, the nose and palate offer medium(+) aromas and flavors of ripe pear, yellow apple, white peach, vegetal, boxwood, white blossom, crushed stone, and aged cheese rind notes. Lively acidity gives it lift and balances the high alcohol and intensity of fruit.

This wine was produced by Ginny Povall, American-born proprietor and self-taught winemaker of Botanica Wines. I love the botanical images on her labels, each an homage to the flower farm on which she began her wine production journey in South Africa.   

Botanica Wines, Chenin Blanc (Mary Delany Collection), 2019, ABV 14%. — 4 years ago

with Deked1

Anthony Lombardi

9.0

Pear & quince paste aromatics and through the palate. This was made on the lees, so it shows an almost creamy texture. Great acidity and shows a balance of fresh finesse along with powerful fruit. Lots of Chenin has been torn out of the ground in Washington, but the grape is making a comeback. Old vine bottlings like this one keep that story alive. — 6 years ago

Taylor Loy

9.2

Strong purple grape (shocking, I know), pretty dry, hints of cinnamon, dates. — 7 years ago

Chris Morphy

9.3

Here we have another old vine Zinfandel from California!
I have been interested in the old vines these days and this one hooked me in with the 2015 vintage and of course the sale price.
This Zinfandel has a nose with character. A light swirl and a whiff will send notes of peppery spices through the nose, then a bit of oak along the tail end. That’ll give a little tickle to the olfactory.
Sipping and swishing the wine is also interesting to the senses...
This wine is also peppery to the tastebuds, along with hints of light berries. A “ripe raspberry” flavour definitely tingles with the taste as well, yum. I believe that any bottle with “old” in the name should resemble a ripe grape taste and this wine definitely does that by complimenting spices and ripe raspberries.
I am definitely impressed with this wine and I hope you will enjoy the character of this wine just as much as I am enjoying it. Cheers!
— 8 years ago

Sharon B

9.2

There is a legend behind this grape that after successfully defeating the City of Troy with his Trojan horse, Diomedes is said to have travelled to northern Puglia, where he founded the City of Troia, planting the vine cuttings he brought with him. It’s a delicious wine bursting with dark cherry flavor with a nice long finish. Another nice grape from Italy that I am enjoying! — 8 years ago

Rufus King

9.4

Different grape, Roter Veltliner, clean and crisp with a little bite on the finish, at Lady of the Vine wine bar, Ogunquit, ME — 8 months ago

Lydia Barnett

9.3

Love love love this light yet hearty red from the Friuli. Funk, sparkle, berry fruit. Made with an old vine grape I’ve never heard of that miraculously survived the phylloxera epidemic. — 4 years ago

Devin Bostick

9.0

Blueberry, musty leather, currant, opaque purple magenta, acid, tannins, some sugar but light and fads away, slight butterscotch, grape vine flavor — 6 years ago

Brian R

9.7

Wow. A tight beam of pure fresh fruit in the form of grape jolly rancher followed by blue velvet tannins. — 6 years ago

Katie

9.1

Great wine! I love this and will be sad when it’s all gone. — 6 years ago

Rich Bluth

9.1

This wine was a knockout! Full bodied, great nose and fruit and an earthy feel. Best Carignane I’ve had. It doesn’t hurt that it’s from a historic old vine block at Lytton Springs. — 7 years ago

Al Shikoh

9.2

Cédric Bouchard makes tiny quantities of single vineyard, single vintage, single grape champagnes in the Côte des Bar. La Bolorée is made from old vine Pinot Blanc planted in 1960. It offers aromas of pear, lemon, licorice, and herbs. On the palate there is a suggestion of crushed gravel and the ripeness of the ‘09 vintage nicely balances the fantastic freshness and acidity. 12.5% ABV. Disgorged April 2013. $145. — 8 years ago

with Lisa and Kelly

Ely Cohn

9.1

Fruity and herbal aromas of brambly raspberry, kumquat, rosemary, and black soil. Finesse and elegance from a typically showy grape. Everything Broc does is awesome. Plus they have the best labels. — 8 years ago

Rhonely Boy

9.2

Clear medium garnet, Slow long tears, tiny sediment specs in bottom of glass. Wood and dark spiciness on the nose. Dry, Med+ acidity, med tannin. Fresh fruit has faded a bit since release, still has plum & red fruit notes, red grape skins, along with dried fruits (dried cranberry, figs), soil & wood notes (barrel and vine), spiciness in the Chinese five-spice direction. Mature with some years ahead of it. Elegant old vine zin.

California Heritage Vineyard, 2.5 acres planted in 1882, gnarly, head-pruned, dry-farmed non-grafted vines with root system 30-40 feet deep, and is one of the world’s oldest documented Zinfandel vineyards.
http://www.picchetti.com
https://historicvineyardsociety.org — 8 years ago