Jake Hajer

9.2

Flowers and chocolate. Rose, lavender, hibiscus and milk chocolate. Aging well. — a month ago

Raul Puga

9.5

Zin is my happy place 🍷 — 6 months ago

David T

Independent Sommelier/Wine Educator

9.3

Another great Ridge. There is a bit of v/a - brettanomyces on the nose but the palate is solid. 71% Zinfandel, 19% Carignane, 7% Petite Syrah, 2% Mataro & 1% Alicante Bouschet. This blend changes year to year but, the quantity is always solid. Once again, I’ve been at this a long time, but I have never opened a bad bottle of Ridge.

Ripe, juicy; blackberries, black raspberries, plum, dark cherries, boysenberries, raspberries over that hover over the top. Touch a black pepper, dry crushed rocks, volcanic limestone minerals, dark, rich soils, pine tar, melted, dark chocolate, caramel notes, vanillin, some black tar, notes of herbaceousiness, moist clay, violet for days, some lavender, amazing acidity with a well balanced, smooth structure/tension and a beautiful finish that lasts a full minute.

Happy Labor Day weekend! — 8 months ago

Henry Fuseler

9.2

3/2024. Full of flavor and nice on the palate. A little “chewy”. Would like to try it again in 5 years. — a month ago

Skip Smyser

9.7

Visiting an old friend. Now I'm down to 2 bottles in my cellar . I bought a case 25 years ago and every once in awhile I enjoy this ageless wine. It still has a soft mid pallet lingering red berry and tannic flavor. The richness of this Cabernet has done nothing but improve over the years. I dare say it will not further improve but hopefully it will linger at this quality level.the mouth feel is an experience in and of its self. What a wonderful treat🍷🍷🍷🍷 — 6 months ago

Erik Longabardi

9.2

Should have gotten more. So beautiful. — 9 months ago

Andrew McIntyre

9.3

Powerful Syrah that needs a 2-3 hour decant but once opened up there are dark fruits and baking spices to enjoy. It perhaps lacks a bit of refinement but i would buy and drink again! — a year ago

Willie Carter

9.1

Deep purple with a garnet core. The nose is absolutely ridiculous with jammy fruit and earth. Blue and black berries with just a touch of cranberry for kicks. It’s so pretty.

Warm and inviting, there’s a good bit of finesse and personality here. It takes around an hour for the heat to blow off and once it does it becomes silky and more refined than you’re probably assuming. More berries and earth on the palate with some really nice spice on the finish. A fun surprise of a wine. — 2 months ago

Scott@Mister A’s-San Diego

9.5

2014 vintage. Big graphite and iron nose. Intense and muscular. Medium-bodied. Complimentary fruit cradled by ridiculous tannins. Grippy and rambunctious. JC Superstar. Till 2048 at least. Not even close to entering “the zone” but so much promise once the tumblers fall into place. 10.21.23. — 6 months ago

Jay Kline

9.3

From magnum. No formal notes. The fill was top-shoulder. Underneath the capsule, the top of the cork looked nasty which I wiped down as best I could. About four hours before service, using a Durand (which is almost essential with old bottles) I was able to pull the cork completely intact and decant for sediment. The cork was completely saturated but appeared to have done its job! At this stage in its life, the 1990 Chateau Mouton Rothschild pours a garnet color but it doesn’t appear particularly tired and the nose supports that. While it’s certainly a vinous wine, there is a lot to like: a mix of red and black cassis, rip and desiccated cherries, tobacco leaf, cedar box, old leather, damp earth, some mushrooms and baking spices. The structure is still sound and while the tannins have integrated and the acid is keeping this very much alive. In fact, this seemed to brighten with air and almost get a second wind! As I find with all great Bordeaux wines once they enter this stage, they seem to live forever. This was a lovely pairing with a Prime, Niman Ranch porterhouse served with corn, squash and porcini. This is squarely in the “drink now” window, not that it will be falling off a cliff anytime soon. Decant for sediment and enjoy through 2030+ — 9 months ago