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Shake Ridge Ranch, Amador County
TASTING NOTES:
The 2024 Tempranillo has ruby purple color of medium depth. The hues have a carmine edge despite the low pH. The Tempranillo fruit is represented by black currants, dried fig, black cherry and dark plums. The terroir is expressed by scents of leather, tobacco, dill, and mineral. Just over a year of aging in small oak barrels provides a bouquet that includes notes of cocoa as well as a bit of tobacco and cedar to the bouquet. The featured flavors are savory ripe mulberries and cassis along with soft creamy almost sweet, toasted oak, and milk chocolate. This is an incredibly smooth vintage of Ann’s Tempranillo. While the 2023 wine from Shake Ridge was fairly tannic and merited some time in the cellar, the 2024 vintage is silky and ready to be enjoyed now. I am not sure if a year or two in the bottle will generate a more complex wine. There are plenty of nuances already present. I am looking forward to drinking this wine with paella and trying it with a couple of chili rellenos. If you have the time to prepare cassoulet, it is a classic dish to pair with Tempranillo.
TECHNICAL NOTES:
Varietal Composition: 96% Tempranillo, 4% Graciano
14.7% Alcohol 0.69 g/100ml TA 3.38 pH
Oak Regime: 33% American Oak 33% French Oak 34% Neutral Oak
In 2017 when the opportunity to produce Tempranillo from Ann Kraemer’s Shake Ridge Ranch presented itself, we jumped at the chance to make wine from the finest grapes grown in Amador County. Ann’s vineyard is nestled in the hills five miles east of Sutter Creek. The thought, precision, and love Ann put into her Shake Ridge Ranch vineyard is unmistakable; it radiates from the vines and then into the wines. Planted in 2003, this forty-six-acre vineyard is testimony to Ann’s attention to detail. Each block is specifically laid out to match the topography with the grape variety; clone, rootstock, row orientation and trellis design. All aspects of vineyards design are specific to each individual block. The elevation of Shake Ridge Ranch, 1,650-1,810 ft., gets the grapes up out of the heat of the San Joaquin Valley and a bit closer to the sun and in doing so allows the fruit to develop more color and depth than grapes grown in vineyards on the valley floor. This translates into a more substantial Tempranillo with darker pigments and more extract. We chose to add a small quantity of Graciano (also from Ann’s vineyard) to help lift the acid and add depth to the wine’s color.
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