Ridge Vineyards

Ridge's history diverges from most California winemakers, tracing its roots back to the post-prohibition era when many turned to agricultural universities for technological winemaking methods. Instead, Ridge embraced natural processes, focusing on the empirical knowledge of traditional European techniques and pre-prohibition California practices.

Ridge employs natural fermentation using wine yeasts present in the vineyard and small-capacity fermentors for red wines to ensure full extraction and intensity. The juice is gently aerated and pumped over grape skins, followed by a natural secondary malolactic fermentation. Chardonnay undergoes whole-cluster pressing, barrel fermentation, and is held on its lees for eleven months. Wines are racked unfiltered to air-dried American oak, with Monte Bello lots primarily aged in new oak barrels. Decisions on picking, pressing, racking, and bottling are based on taste, emphasizing gentle handling to retain complexity.

Ridge offers a variety of wines including Cabernet, Zinfandel, and Rhônes, and provides options for membership with benefits. The winery emphasizes responsible winegrowing and sustainability in its practices.