In 1886 the first blocks of the Monte Bello vineyard were planted and construction on the winery begun. The first vintage was the 1892. In the early 1940s, the last of the old vineyard was abandoned; in the late forties a few blocks were replanted. Those Cabernet vines—now over sixty-five years old—produced the first Ridge Monte Bello (1962) and subsequent vintages until 1974. By then other abandoned blocks had been replanted and their fruit considered for use in the Monte Bello. A number of those consistently produced a more accessible wine that developed its full complexity earlier and these were combined as the “Santa Cruz Mountains.” With the 2008 vintage the name of this stylistically distinct wine became the Ridge Estate Cabernet Sauvignon, stressing the principal varietal and the Monte Bello estate vineyard as its source.

Monte Bello is first and foremost a wine of place. That place – high atop the Santa Cruz Mountains underlain by decomposing limestone and Franciscan rock – produces a wine unlike any other. It is our belief that this vineyard with its very low-yielding vines (less than two tons per acre) is capable of creating a wine of great significance, depth, complexity and aging potential – but only if we take care in sustaining it. Our vineyard practices, therefore, do not intervene; rather they use and preserve the existing eco-system through techniques such as sowing cover crops and utilizing integrated pest management to nurture and protect the vines. We do not add anything to the vineyard that is not natural. We are currently pursuing organic certification for Monte Bello.

This year stands out as one of the longest and coolest growing seasons in recent years. A drawn out harvest resulted in a wine that preserves varietal character while promoting the mineral and citrus accents typical of the vineyard. After barrel fermentation, the wine spent a further nine months on the lees. Enjoyable now.

Hand-harvested, estate-grown grapes; destemmed and sorted; fermented on indigenous yeast; calcium carbonate; full malolactic on the naturally occurring bacteria; minimum effective sulfur (35 ppm at crush, 85 ppm during aging). In keeping with our philosophy of minimal intervention, this is the sum of our actions.