1986 was the beginning of Plum Ridge Vineyard. It was conceived and planned to produce Bordeaux varietals of exceptional quality. The land is almost all "hillside" and ranges in elevation from 1300 to 1800 feet. The vineyard is on a crest overlooking the "Valley of the Moon" and San Pablo Bay due East of the town of Santa Rosa. Almost 80 acres of hillsides and hilltops comprise the setting for six distinct vineyard plots of eight varietals. This is a stunning vineyard with the potential for exceptional wine.
Brehm Vineyards explored this vineyard in 2011 during a very cool, wet season. We were impressed with the quality of fruit and the resulting wine. The high elevation offers coolness during the day, and warm nights. Air movement allows good conditions within the canopy. 2011 grapes had good sugar, were clean with balanced acids, right on varietal character while many of the valley grapes suffered. These are cool climate grapes, they come in late, and that is what Peter likes. Past vintages from this vineyard have gone to premium Sonoma wineries.
Plum Ridge Vineyard 2018 Zinfandel notes:
TA: 4.6 g/l
Below please find some notes associated with our recommended yeast strains for use with this fruit. It is important to note that any yeast will in fact perform the fermentation, however these strains have consistently performed well and produced flavors that our customers have been very happy with. To that end, the "correct" yeast strain is simply the one that sounds to you as though it will make the flavors that you are looking for in your wine.
You can add the yeast strain of your choice from the "You Might Also Need" section below. We also strongly recommend the use of the additive pack that you will see listed in this section as it will help enhance the quality of the wine you produce. Order one packet of yeast and one additive pack per pail of must or juice.
ICV-D254: Usually used as a blending component, D254 gives stone fruit flavours, aromas of nuts, smoke, and sourdough, along with a creamy mouthfeel. Good for adding complexity and mouthfeel to a blend.
GRE: Brings fresh fruit forward along with spice and violet aromas. Good mouthfeel enhancement, as well. Effective for reducing herbaceous and vegetal notes in under-ripe fruit.
BM45: Big mouthfeel, emphasizes the fruit and structure along with some earthy and spicy elements. Good color stability and helps to minimize vegetative characters.
Rhône 4600: Apricot and tropical fruit with enhanced mouthfeel contribution. Delivers fat roundness and balance along with light esters. Good as a blending component.