Ridge Vineyards Grenache Blanc Adelaida 2024
92 points VM
The 2024 Grenache Blanc Paso Robles also includes dollops of Picpoul and Roussanne. A flicker of gunsmoke reduction leads the charge, opening into a tropical-inflected array of rich, oily fruit. Bright and phenolic, the 2024 is a nicely textured white with a palpable sense of mineral grip. Golden mango, pear, toasted hazelnut, orange oil and chalk build with air.” -Billy Norris (September 2025)
Winemaking:100% direct-to-press whole cluster. 100% natural primary and secondary (malolactic) fermentation. Fermented in barrel – 4 months in 33% American oak (20% one year old and 80% two and three years old), 4% new French oak, 1% new Acacia then aged an additional 6 months. 2% concrete amphora, 2% Italian clay amphora fermented and aged for 4 months then to neutral barrels for remaining 6 months. 58% Stainless steel fermented and aged for 10 months.
Sustainably farmed, hand-harvested grapes; whole-cluster pressed; fermented on the native yeasts; full malolactic on the naturally occurring bacteria; oak from barrel aging; minimum effective SO2, 35 ppm at crush and 93 ppm during aging. Pad filtered at bottling.
Description
92 points VM
The 2024 Grenache Blanc Paso Robles also includes dollops of Picpoul and Roussanne. A flicker of gunsmoke reduction leads the charge, opening into a tropical-inflected array of rich, oily fruit. Bright and phenolic, the 2024 is a nicely textured white with a palpable sense of mineral grip. Golden mango, pear, toasted hazelnut, orange oil and chalk build with air.” -Billy Norris (September 2025)
Winemaking:100% direct-to-press whole cluster. 100% natural primary and secondary (malolactic) fermentation. Fermented in barrel – 4 months in 33% American oak (20% one year old and 80% two and three years old), 4% new French oak, 1% new Acacia then aged an additional 6 months. 2% concrete amphora, 2% Italian clay amphora fermented and aged for 4 months then to neutral barrels for remaining 6 months. 58% Stainless steel fermented and aged for 10 months.
Sustainably farmed, hand-harvested grapes; whole-cluster pressed; fermented on the native yeasts; full malolactic on the naturally occurring bacteria; oak from barrel aging; minimum effective SO2, 35 ppm at crush and 93 ppm during aging. Pad filtered at bottling.
