2011 Ridge Monte Bello

abv 12.8%
  • 87 WA
  • 89 WS
  • Variety
    Red Bordeaux Blend
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SKU: 57622-2011

This item is available by the case only


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  • Wine Spectator | Rating: 89

    Aromatically alluring, this presents a trim mix of cedar, dried herb and berry notes, with loamy earth and rocky scents, before ending with firm, gritty tannins. A true-to-form Monte Bello from a mild year. Cabernet Sauvignon, Merlot and Cabernet Franc. Drink now through 2023. 4,000 cases made.
    Drink Dates: 2014-2023
    Author: James Laube
  • Wine Advocate | Rating: 87

    The 2011 Cabernet Sauvignon Estate Monte Bello Vineyard is a blend of 82% Cabernet Sauvignon, 14% Merlot and the rest Petit Verdot and Cabernet Franc. Lighter than normal for a Monte Bello, it will also be more limited in terms of longevity (these wines can sometimes last 35-50 years). The medium-bodied 2011 offers up red and blackcurrant and spicy oak notes, a modestly endowed mouthfeel and light tannin. Drink it over the next 10-12 years.
    Author: Robert Parker
  • Rating: 93

    The 2011 Monte Bello is quite open in this vintage. Silky, soft and accessible, the 2011 appears to be built for medium-term drinking. Sage, rosemary, lavender, licorice and menthol add complexity to a core of dark plum and cherries as the 2011 opens up in the glass. Overall, the 2011 is a solid Mont Bello, if a little less exciting than it was last year. In 2011, the blend is 87% Cabernet Sauvignon, 9% Merlot and 4% Cabernet Franc.
    Author: Antonio Galloni
  • Self | Rating: 91

    Author: Cellar Dweller 33

Ridge Vineyards, known for its stellar reds, began when San Francisco doctor Osea Perrone bought 180 acres of land near the top of Monte Bello Ridge in California's Santa Cruz Mountains. The cellar, which is also the present-day production site, was built into the mountainside on three levels. After success with several Cabernet Sauvignon vintages in the 1940s, the Perrone family decided to buy the terraces back and began producing high-quality Zinfandel and Cabernet. By the '60s, Ridge was a 45-acre vineyard and produced its first Geyserville Zinfandel. Today, Ridge also has vineyards in Sonoma and Paso Robles. While Cabernet and Zinfandel make up most of Ridge's production, small amounts of Carignan, Syrah, Grenache, and Petite Sirah are also grown.

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See other similar producers:Duckhorn Wine Company,Turley Wine Cellars,Behrens & Hitchcock Winery

California is the heartland of wine production in the US, and the state that brought prestige to American wine thanks to the pioneers who built early wineries like Staglin, Beringer, Ridge, Mayacamas and Chateau Montelena in the 1800s. Its large geographic area ensures a great diversity in growing sites, varieties grown, and quality levels. Generalizations about the state's wines have numerous exceptions; however, a few key facts generally hold true—ample sunshine, dry weather during the growing season, and moderate winters prevail. Chardonnay and Cabernet Sauvignon continue to dominate the state's production—albeit in continually smaller percentages, as growers continue to diversify. More than 100 different varieties can be found throughout the state.

White Bordeaux blends are most commonly composed of Sémillon and Sauvignon Blanc, and come in a range of dry and sweet styles. Sémillon contributes body while Sauvignon Blanc adds high acidity, a characteristic that is particularly important in the sweet wines of Bordeaux.

Sauternes is one of the world’s most prestigious regions for sweet wine production, made possible by Sémillon’s affinity for noble rot. Wines from world-renowned Château d’Yquem are fermented and matured in new oak for up to three years and can age for decades in bottle. These wines display complex aromas of melon, honey, apricot, citrus peel, mango, and butterscotch and develop added complexity and aromas with age.

The best dry wines from this blend come from producers such as Château Haut-Brion, Château Pape Clément, and Domaine de Chevalier in Pessac-Léognan and Graves. These wines are typically fermented and matured in new oak and display a full-bodied richness with concentrated nutty flavors overlaying the fruit.

Due to its freshness and flavor profile, dry white Bordeaux blends pair well with almost any white food, including all types of fish, poultry, veal, and pork. The sweet wines of Bordeaux pair well with foie gras, oysters, blue cheese, spicy food (particularly Asian cuisines), any dish with sweet notes, and of course, dessert.

Collector Data For This Wine

  • 295 bottles owned
  • 49 collectors
  • Average collector rating: 91
    (Out of 49 collectors)