I left before the 2020 MB got opened, but mostly agree with Larry on the other 2020 wines. Both the estate Merlot and Cab were very nice, no signs of smoke that I could detect on nose or palate. Actually, the oak levels seemed a bit lower than normal, which may or may not just be my own perception. I’ve heard winemakers talk in the past about cutting back on new oak in years where there might be potential smoke issues, to lessen the amount purposely introduced through the barrel.
In a short discussion with Tres, he outlined how vigilant they were in keeping lots separate (which they always do), and testing thoroughly for smoke taint, multiple times. Even sending some samples to australia, where they have even more experience than we might here dealing with fires and smoke. They definitely excluded some lots, which is another reason (in addition to drought), why there is so little wine in 2020.
I liked the Cab a bit more than the Merlot, reverse of Larry, but that’s just personal preference. Plus he has the palate of a yak
Was a glorious day up on the ridge, on the crisp side, but just beautiful.
I think I picked up a little on all three. Didn’t hear anyone else agreeing, and I think they’re all still excellent wines. Just a little grit on the tail end. Is it a problem if 99.9% of wine geeks can’t tell?
I’ve been barrel tasted on smoke tainted cab just to understand the profile and even on wine we were told is smoke tainted, many in the group didn’t detect it. I think in Cabernet especially the tannin and oak profile can hide it a bit to the point we might think it’s just part of the structural profile.
Same. I am usually the first one to call out TCA at a table, and the few 2020 Oregon Pinot Noirs I tasted that were sworn to be smoke free when tested, certainly were not to me. There is just an ever so present ashiness on the finish and mid palate is a bit clipped.
Old enough to just skip vintages where smoke is/may be an issue, for all those who choose to buy, more power to you. I just feel like the odds of hitting a grand slam are much lower than strinking out multiple times. Not worth it for me, personally.
This. Like what Fu said, it’s not unspecific. It’s something I’ve knowingly experienced. Then, in the case of this trio, it’s a very subtle aspect of the wines that most people don’t pick out.
I’ve had the same sort of experience with other minor flaws, as I smell rots and mildews in a way that leaves a strong impression. I’ll be at a table tasting a wine everyone else is loving and pick up some hint of some rot or mildew and just can’t look past it in a way to enjoy the wine. Got that in a highly rated benchmark wine everyone was oogling over, and commented “rancid rat vomit in a velvet glove.” 98 pts.
Commentary, not the tasting note: I found the 2020 Monte Bello and Estate Cabernet Sauvignon problematic. Both wines show clear signs of smoke taint. I can’t say I am terribly surprised. The Monte Bello was tainted when I tasted it from barrel, but that was during the COVID-19 lockdown. At the time, my hope was that I had received a less-than-perfect sample, but in the end, it was pretty representative of the finished wine. The TN is copyrighted.
I wonder if Ridge will have to do any damage control with customers. I suspect anyone with access to that note and having purchased that wine will be less than thrilled.
