Ridge Vineyards Geyserville Red 2024
Ridge Vineyards Geyserville Red 2024
$47.99 on 6+ (code: 6saves2)
A California legend in every sense — the 2024 Geyserville Vineyard is drawing some of the most effusive praise Ridge has received in years, and it is not hard to understand why. Ridge has been producing the Geyserville as a single-site wine in every vintage since 1966, and this latest release carries that storied legacy forward with breathtaking confidence.
95-97 Vinous Media
Tasted from tank just prior to bottling, the 2024 Geyserville is one of the very best Geyservilles I’ve ever tasted. It's weightless and elegant but supremely concentrated and packed to the gills with intense flavor. Rich blue fruit, incense, crushed rocks and deeply pitched spice tones march with gravitas from open to close. What a sensational edition of this wine. I can't wait to taste it from bottle. - By Billy Norris on January 2026
96 pts OwenBargreen.com “The 2024 ‘Geyserville’ is a marvelous, silky blend of mainly Zinfandel (70%) with 18% Carignane, 9% Petite Sirah and a touch of Alicante Boushet. Very dark in the glass, this delivers beautiful violet rose petals alongside mocha, tar, Cuban cigar and notes of garrigue with loganberry compote. The palate is fresh and refined, with an elegant mid-palate mouthfeel and light dusting of salinity. Well-structured and weighted, offering plenty of depth and flavor density, this is a marvelous effort that has yet to fully hit its stride —- but the incredible potential is there. The combination of weight and tension suggests this will be very long-lived. Give this another year in the cellar before uncorking. Drink 2026-2045” -Owen Bargreen (March 2025)
70% Zinfandel, 18% Carignane, 9% Petite Sirah, 3% Alicante Bouschet
First produced in 1966, we have made this zinfandel every year for fifty-six years. Consistency of quality and vineyard character are its hallmarks. A dry winter with a moderate spring and summer ripened the grapes evenly. Showing plentiful fruit, elegant tannins and bright acidity, this fine wine will develop fully over the next fourteen years.
Winemaking
Fermentation: Full Crush, 100% floating cap. Natural primary and natural secondary (malolactic) fermentations; daily pump-overs. minimum effective sulfur for this wine (35 ppm at crush, 70 ppm over the course of aging)
Barrels: 100% air-dried American oak barrels (15% new, 10% one year old, 10% two years old, 30% three years old, and 35% four years old).
Aging: Sixteen months in barrel
