Connoisseurs' Guide :  Rated as An exceptional wine. Worth a special search of the market. "72% Zinfandel; 20% Carignane; 6% Petite Sirah; 2% Mataro. It has never been easy to regard Ridge's Geyserville bottlings simply as Zin, for, as once again is so evident here, they show a measure of depth and a degree of complexity rarely found in wines of the same name. Both rich and refined with sweeping impressions of red and black berries, sweet oak, briar, and just a touch of spiced candy, the wine exhibits remarkable energy and is never other than perfectly balanced. Its polish is sure to tempt many into drinking it now, but it has the pedigree and pieces in place to grow for years." May 2010

Washington Post:  "It's the ultimate Zinfandel, though with only 72 percent Zin it cannot be labeled by the grape variety. The blend includes Carignane, Petite Sirah and Mataro (Mourvedre) and achieves an earthy, leafy-tobacco character that is utterly beguiling. This wine should age well for several years and will reward an hour or more of decanting. ...The winery that has most upheld the traditional field-blend ideal of Zinfandel is Ridge Vineyards. Most of Ridge's blends are not labeled as Zinfandel, because the grape does not reach the minimum 75 percent level for variety labeling. And their alcohol rarely strays above 15 percent. But they are age-worthy and beautifully structured wines. Ridge's flagship Zinfandel blend is labeled simply Geyserville, for the town in northern Sonoma County near the vineyard. Though pricey, at nearly $40, it is not to be missed by Zin fiends. " Feb 14, 2011

San Francisco Chronicle:  One of "Six favorite recent Zins...A perfumed, vervy Geyserville (technically 72 percent Zin) with bright mineral, boysenberry and cardamom" Jan 23, 2011

Winery:  "Intense purple/blue. Ripe black cherry, blueberry, plum sauce. Mineral, mint, oak spice. Full body. Dark bramble fruit, firm acid, plush tannins. Great depth and complexity."
Ridge has made the Geyserville as a single-site zinfandel in every year since 1966. The grapes are grown in three adjoining vineyards on a defined stretch of gravelly soil approximately 1 1/4 miles long and 1/2 mile wide.

Wired For Wine:  If you've been looking for a great accompaniment to those springtime ribs, look no further!  After all, Thomas Keller did claim Zinfandel as his favorite varietal...  This Zinfandel's lively energy, sweet oak and ripe fruit are great with barbecued meat, especially pork and chicken.  Sweet barbecue sauces (not spicy) balance the zing of the Zinfandel beautifully.  Grilled beef in particular, and other meats as well, will pair very respectably with the plush tannins of this gorgeous Geyserville.  Fire up the grill and turn out some juicy burgers topped with aged cheddar, caramelized onions and lots of ketchup.  Strong and rich cheeses like blue, feta or Stilton will stand up nicely to the full body and rich depth of this California red.  How about crumbling the cheese over a beef tenderloin salad?  Enjoy!

Size:  750ml, cork
Varietal: 72% Zinfandel, 20% Carignane, 6% Petite Sirah, 2% Mataro
Alcohol:  14.8%
Ageing:  14 months in American oak barrels (20% new, 31% one and two years, 49% four to five years old)
Region:  Alexander Valley, Sonoma County,  California