
1993 Ridge Vineyards Geyserville
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- Most Recent Global Avg Price (ex-tax)
- $ 70 / 750ml
- From October 2025
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3.5 from 2 User Ratings
- 3 Critic Reviews
- Style Red - Rich and Intense
- Grape Variety Red Blend
- Food Pairing Lamb
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Organic Sustainable
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Special labelling for Geyserville 50th Vintage for vintage 2015.
Producer tasting notes: (1993 vintage) "Ruby, hints of purple. Guava, passion fruit. Sweet vanilla,spice, wood aromatics. Complex and exotic, with underlying elements of blueberry, candied orange rind, ripe peach, raspberry, mint. Vanilla, raspberry, blueberry. Beautifully defined briar/ bramble component. Peach and peach stone, slight earthiness. Elegant and balanced, firm acid— an exquisite wine. Drink now or hold. Or both." - Ridge Vineyards
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Highlights
Details
- Producer Notes
- We extract color, flavor, and tannins from the grapes without the use of commercial enzymes or nutrients. We voluntarily provide a list of actions and ingredients on all our labels to show how little intervention is necessary to produce a fine, terroir-driven wine from distinctive fruit.
- Drinking Window
- 1995-2003
- Alcohol ABV
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14.5%
- Sweetness
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Dry
- Maturation
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Oaked
- Oak Type
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American
- Ownership
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Otsuka Pharmaceutical Co Ltd.
- Closure Type
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Cork
- Vineyard Notes
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Ridge has made the Geyserville as a single-site zinfandel in every year since 1966. The grapes are grown in three adjoining vineyards on a defined stretch of gravelly soil approximately one-and-a-quarter miles long and a half-mile wide.
Read more
- Vintage Notes
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Since 1966—and our first wine from this exceptional vineyard—we have made a Geyserville in every vintage. The late spring and cool nights in ’93 pushed back the growing season, but warm days toward the end of September fully ripened the fruit. In November, we tasted the separate lots from each of sixteen small fermentors, assembling the best to make this rich, elegant wine. As is typical with the Geyserville, it is both approachable and enjoyable as a young wine. Its chalky tannins add structure, and the potential for extended aging.
Read more
- Winemaking
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Full Crush, 100% floating cap. Natural primary and natural secondary (malolactic) fermentations; daily pump-overs; pressed at six days. Fresh estate grown grapes, hand harvested. Fermented on the naturally-occurring native yeasts, followed by a full malolactic on the naturally occurring bacteria. No inoculation.
Read more
- Ageing
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100% air-dried American oak barrels (20% new, 2% one year-old, 22% two years-old, 25% three years-old, and 22% four years-old and 9% five years-old). Aging: Twelve months in barrel.
Read more
- Producer Tasting Notes
-
Ruby, hints of purple. Guava, passion fruit. Sweet vanilla,spice, wood aromatics. Complex and exotic, with underlying elements of blueberry, candied orange rind, ripe peach, raspberry, mint. Vanilla, raspberry, blueberry. Beautifully defined briar/ bramble component. Peach and peach stone, slight earthiness. Elegant and balanced, firm acid— an exquisite wine. Drink now or hold. Or both.
Read more
Awards
(1)Details
- Producer Notes
- We extract color, flavor, and tannins from the grapes without the use of commercial enzymes or nutrients. We voluntarily provide a list of actions and ingredients on all our labels to show how little intervention is necessary to produce a fine, terroir-driven wine from distinctive fruit.
- Drinking Window
- 1995-2003
- Alcohol ABV
-
14.5%
- Sweetness
-
Dry
- Maturation
-
Oaked
- Oak Type
-
American
- Ownership
-
Otsuka Pharmaceutical Co Ltd.
- Closure Type
-
Cork
- Vineyard Notes
-
Ridge has made the Geyserville as a single-site zinfandel in every year since 1966. The grapes are grown in three adjoining vineyards on a defined stretch of gravelly soil approximately one-and-a-quarter miles long and a half-mile wide.
Read more
- Vintage Notes
-
Since 1966—and our first wine from this exceptional vineyard—we have made a Geyserville in every vintage. The late spring and cool nights in ’93 pushed back the growing season, but warm days toward the end of September fully ripened the fruit. In November, we tasted the separate lots from each of sixteen small fermentors, assembling the best to make this rich, elegant wine. As is typical with the Geyserville, it is both approachable and enjoyable as a young wine. Its chalky tannins add structure, and the potential for extended aging.
Read more
- Winemaking
-
Full Crush, 100% floating cap. Natural primary and natural secondary (malolactic) fermentations; daily pump-overs; pressed at six days. Fresh estate grown grapes, hand harvested. Fermented on the naturally-occurring native yeasts, followed by a full malolactic on the naturally occurring bacteria. No inoculation.
Read more
- Ageing
-
100% air-dried American oak barrels (20% new, 2% one year-old, 22% two years-old, 25% three years-old, and 22% four years-old and 9% five years-old). Aging: Twelve months in barrel.
Read more
- Producer Tasting Notes
-
Ruby, hints of purple. Guava, passion fruit. Sweet vanilla,spice, wood aromatics. Complex and exotic, with underlying elements of blueberry, candied orange rind, ripe peach, raspberry, mint. Vanilla, raspberry, blueberry. Beautifully defined briar/ bramble component. Peach and peach stone, slight earthiness. Elegant and balanced, firm acid— an exquisite wine. Drink now or hold. Or both.
Read more
Awards
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Critics Scores & Reviews
(3)User Ratings
(2)Compare vintages
Vintage quality: Good
Current condition: Likely past it
For California, the 1993 vintage was average overall, with some standout wines.
The winter brought some much-needed rain. Heavy rain impacted the month of May, damaging yields. The rest of the summer oscillated between hot and cool weather, but the grapes only started to...
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