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  • Country ranking ?

    341
  • Producer ranking ?

    14
  • Decanting time

    1.5h
  • When to drink

    Now-2030
  • Food Pairing

    Pan Seared Filet Mignon & Foraged Mushroom Gratin & Marchand du Vin

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The Story

In 1886, high in the Santa Cruz Mountains, the first Monte Bello vineyards were planted, and winery construction begun. A first vintage from the young vines followed in 1892. During Prohibition (1920-1933), the vineyard was not fully maintained; some vines survived into the late 30s, but by the 1940s they were effectively abandoned. Eight acres of cabernet sauvignon were replanted in 1949. These were the source of the first Ridge Monte Bello (...

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Wine Information

A cool spring and welcome rains delayed fruit formation even beyond 1993’s late set. We thinned moderately just after set and again—rigorously—when the grapes turned color in late August. For the second consecutive year, warm days and cool nights contributed to very firm acidity. The merlot was harvested on October 1, but cool weather slowed ripening in the cabernet and petit verdot. On October 18, temperatures rose into the eighties and remai...

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Latest Pro-tasting notes

<10 tasting notes

Tasting note

color

Deep, Brick red and Bright

ending

Long, Extensive and Lingering

flavors

Blackberry, Blackcurrant, Voluptuous, Toasty and Mineral

nose

Intense, Complex, Refined and Tempting

taste

High in Acidity, Perfectly balanced, Concentrated, Well-structured, Developing, Medium-bodied, Firm, Elegant, Fragrant and Silky tannins

Verdict

Sophisticated and Impressive

Written Notes

73% Cabernet Sauvignon, 15% Merlot, 9% Petit Verdot, 3% Cabernet Franc. The 20 separate, small blocks were harvested as they ripened over 10 days. Within 12 hours of crush the color in the juice was the darkest we had seen in any Monte Bello to date. 12-36 hours later natural yeasts started the fermentations. We pumped over twice daily – aerating the juice slightly as we drew it off into a tub and circulated it gently over the skins. At about 16 days, our tastings showed tough tannins in half the fermentors. To avoid over-extraction, we called the full crew in on a Sunday, pressing four tanks that day and another four on Monday. Virtually all were pressed by the time the wines had spent 18 days on the skins. Natural malolactics finished by mid-November; in early December we began assembling the finest of the 20 wines as the Monte Bello. This early assemblage, right after malolactic, gave us a very firm, tannic wine. We racked to barrel on January 12, 1995, using one hundred percent new, air-dried oak, all but a small portion of which was American. The remainder went to French oak, continuing our annual comparison of the two. 
Seems quite closed at first. Not much on the nose but it is emerging gradually and becomes more and more fragrant. A little leathery, herbal but sweet. Then on the palate it explodes with freshness and fruit and such smooth tannins. They are very smooth but they are still very present. Unusual depth of tannin at this age. Mouthwatering length and still depth of fruit. There's a richness with that freshness that seems so typical of this wine.  (JH) 

  • 95p
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Information

Origin

Cupertino, Santa Cruz

Grapes

15% Merlot
73% Cabernet Sauvignon
9% Petit Verdot
3% Cabernet Franc

Drinking temperature

17-18C

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