Hi folks -
We’re considering opening a 1990 Ridge Geyserville red blend (pic below).
Sonoma County
64% Zin 18% Petite Sirah 18% Carignan
What do you think we could expect from this properly cellared bottle? And how do you think the individual grapes may add or detract from the wine’s potential longevity?
How do you feel PS and Carignan compliment Zin?
Thanks so much! Love this forum.
Cheers
The 18% PS should give it some ageable structure. Geyserville’s are always better with sone years on them.
I think you should drink it and let us know . And you may be able to answer your own questions .
Thanks guys! Helpful to have some “talking points” when I open it. We have a bit of a wine group and most of them know more than me.
This really helps.
Thank you!
I am not a fan of aging ZIn, so from my perspective, I wouldn’t expect much. But if aged Zin is your thing, it might be good, just don’t expect that classic “zin berry” zing, it will be much more subdued
I totally understand others not liking to age Zin but it’s one of my favorite wines to age. Of course I love it fresher too but 30-40 year old Zin can be pretty magical in my opinion when it’s hitting.
I would think this is in the zone right now, probably my ideal age to open one of these. For me, they improve tremendously with age. Things calm down and you get a lot more nuance and complexity, still with that signature oak style, but more integrated.
The 90 Geyserville was fantastic young – oodles of blackberry fruit.
I prefer my zins (including Ridges) young, when they are fruity. But many people like them with age. Ridge zins (and this is thought of as a zin, even though zin is less than 75%) generally age very well, and they have a way of transforming into something claret/cabernet like with 15+ years. They lose their boisterous fruit.
If this has been well stored, I’d expect this to be a silky, fairly full-bodied red without much distinct fruit (i.e., no fruit you could specify), with fully resolved tannins, and very pleasurable.
90 Geezer is legend but I last had it 5+ years ago.
Had ~ a case over the years.
i had a 1990 or 1991 lytton springs mag a few months ago. cork was dried out but the wine was relatively in decent nick. i didnt think 30+ years of aging helped the wine. at best, it tasted intact but relatively tired.
i say drink up…i love ridge but you wont be blown away as much as you’ll say ‘oh, that held up rather well.’
One of my favorite wines ever is a ‘73 Ridge Geyserville a few years ago. Stunning. I would expect your ‘90 to be a great wine, enjoy !
Last time I had a Ridge Geyserville that old, I pegged it as an old Italian wine, not Tuscan, not Piedmont. It was definitely still a pleasant glassful, if a bit faded.
It’s gonna be good. I have seen that wine fool many winos, guessing Claret.
Hope you have a great experience!
Ridge (and Joseph Swan) Zinfandels are both capable of aging 50 years. As mentioned, the ‘73 Geyserville is legendary.
Your 1990 should be in a perfect place, and if you are looking for a Thanksgiving wine, this would fit the bill nicely.
Not surprisingly, this is my mindset as well, ha! I have had some great success with aged zins (and some failures as well), but as everyone knows, Ridge wines are incredibly well made, and Geyserville is built to age. If this was properly cellared (which you mention it was), i would expect this 1990 to be drinking incredibly well with integrated red fruits, and maybe some slight tobacco notes on the finish. For reference, i had a 1980 Geyserville not long ago and this was my note:
Ruby red color. Amazing. Spice, red fruits, vivid. Bright, clean, Cherry, rhubarb, baking spice, fresh. Tastes like a 10 year wine.
Enjoy! Aged Ridge is always a treat!
Yeah I know you’re another who appreciates aged Zin! I would expect this to be drinking great right now.
Big thank you for all your thoughts and insights!
Do ppl think I should open it an hour before drinking - or drink shortly after opening?
We’re cracking it tonight. Will report back 
Wow. Just wow.
This wine is still beautiful.
Slightly raisinated on the nose (not in a bad way)
The fruit is still there - subtle and inviting.
Medium acid
Rounded velvety tannins.
Coco.
Christmas spice. Cinnamon.
Leather.
Herbal notes as the night went on.
One taster mistook it for Spanish wine.
Another for Chateauneuf du Pape.
The acidity duped one into thinking Aussie GSM.
I’m thrilled that it held up. Thanks to all of you for you thoughts on this amazing bottle.
Cheers!
My last 1990 was so good I decided not to chase more.
Derek, I’m very happy to read a Triumphant Conclusion to this Thread!
And, like many, I was excited to see you explore & talk out this wine with group sans interference 
. Joy & Discovery are fun to read about, and I love to read about tasting/sharing experiences with them unfettered.
Blake Brown’s threads are so wonderful precisely because his joy & discovery are so infectious, whether with wines he’s had before or otherwise. And folks like Jeremy or Brad, or other’s who really push the envelope in exploring Legendary wines, they are some of my favorites to read about because that Joy & discovery are ever-present in their experiences, rare air or otherwise. Brad mocks me a bit for my idealism and sentimentality towards this stuff, but you know, when Brad finally feels age like the rest of us, he’ll appreciate my whimsy.
Congrats on a great bottle, and super-congrats on getting such a wonderful opportunity to smell and talk your way through all those key components of fruit, balance (acid), tannins, an all the je ne sais quois of a beautiful Cali wine from this era in the zone.
