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.
Original: $34.99
-70%$34.99
$10.50
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.
