The Ritchie vineyard is now storied and celebrated, replete with herds of world-renowned winemakers prowling the vineyard rows during harvest. But we still know Kent as a down-home guy who likes to throw a great party at the vineyard lake, complete with dogs, grandmas, beer, canoes zipping along the water powered by enthusiastic 10-year-olds, billowing BBQ smoke, lots of teenagers swinging from the trees (literally) into the lake, a guitar or two being twanged to the (sometimes off-key) encouragement of a few Canadians while eating red cherry tomatoes and more dogs and even some wine. Kent Ritchie is our kind of grower! And it doesn’t hurt that he grows some of the very best Chardonnay in the U.S. of A! No, make that the Universe!! We’ll put any of Kent’s Chards up against any vineyard, anywhere! You listening, Andromeda? You want a viticultural piece of us, Beetle juice? One word: Tandem Ritchie!
Tasting notes:
As befitting of the vineyard, this wine is an intensely rich, satisfying, fun, pleasure-filled experience (what better way can a hedonistic winemaker expresses him/herself?). All that you have come to expect in the rich, deep, texture-laden expression of the Ritchie Vineyard Chardonnay is here, with the added dimension of the zippy acid of the 2005 vintage. Pleasure in a bottle...
Technical Data:
• Vineyard: planted in the late 1960s, most of the oldest vines have been pulled out. There are still plenty of veteran vines still on AXR from the early 1970s, including right across the road from Kistler’s Splan Vineyard that are still moderately productive and showing the declining signs of Phylloxera. Kent has therefore taken cuttings from the original 3 clones of Wente, Robert Young and See (Musque) clones that were scattered throughout the site and propagated pure strains of each which we are showcasing in our 2005 vintage.
• Harvest: A cool, we and long vintage, the harvest was on the late side of late. The young vines came in first, finishing fermentation even before the old vine grapes came into the winery. The crop was about half of what was expected, primarily due to small berries and fewer berries per cluster, meaning more open clusters. Acidity was crackling, with a high degree of malic acid due to the cool year.
• Fermentation: Both primary and secondary fermentation were completed with native or “wild” populations. Uncharacteristically, we had no laggards or sluggish ferments, with all barrels going dry by the end of November. All fermentations were in barrel, with juice going to barrel “dirty”, with no cold setting after pressing.
• Barrel aging: We used about 1/3 new barrels to complement this late, cool year. All of the barrels were of French coopers and forests, with the primary wood coming from the Allier forest. Battonage (barrel stirring) was practiced with sur lies for a total time of 9 months.
• Bottling: of 800 cases bottled unfined and unfiltered:
o pH: 3.30
o TA: 7.02 g/L
o 14.9% alcohol
o Appellation: Russian River Valley
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