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The history of Ridge Vineyards begins in 1885, when Osea Perrone, a doctor who became a prominent member of the Italian community of San Francisco, purchased 180 acres near the top of Monte Bello Ridge. In 1962, Ridge made its first Monte Bello. Since then, Ridge has pioneered single-vineyard winemaking, searching California for those rare and exceptional vineyards where the climate, soil, and variety ideally match.
At Ridge, they call their approach to winemaking "pre-industrial." They believe that for anyone attempting to make good wine, modern additives and industrial processing restrict true quality. Their philosophy derives from the techniques used in the best California wineries of the 19th century and the chateaux of Bordeaux.
The grapes are whole pressed and barrel ferment. Natural primary and natural secondary (malolactic) fermentations in barrels, 93% dried with American oak, 7% French oak, 10% new, 40% one and two years, 24% three and four years, and 26% five to nine years. Aged for fourteen months in barrel.
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