Berridge Wine Company
About
Richard invites you to taste the inherent differences in cool climate locations, microclimates, and soils. These factors together with viticultural practices result in wines of distinction.
Location Description
Located in the heart of Saint Helena, California.
Features
- Producing world renowned Pinot Noir.
Additional Information
- Meeting / Conference Facilities:
- Caves:
- Wedding Facilities:
- Picnic Facilities:
- Dog Friendly:
- Winery Tours:
- Wine Tasting:
- Art or Architecture:
- Organic / Biodynamic:
- Awards:
- Wine Club:
- Lodging / Bed & Breakfast:
Winemaker
Virginia Lambrix:
Raised on her family’s farm in upstate New York, Ginny Lambrix graduated from Colgate University with a degree in Psychology. She began her career as a chemical ecologist for the Max Planck Institute in eastern Germany where she mapped biochemical pathways related to flavor and health in the Mustard family. During her 2 years here, she patented 3 genes and published in several peer-reviewed journals. While on holiday in South Africa, she tasted her first “serious wine”. She was captivated, and within a year she was studying at UC Davis.
During graduate school, Ginny interned at Hendry Ranch in Napa. Upon graduation, she was hired as a harvest consultant for Concha y Toro in Chile, where she visited vineyards throughout the country advising on picking decisions, disease problems, new plantings and a range of other viticultural questions.
Raised on her family’s farm in upstate New York, Ginny Lambrix graduated from Colgate University with a degree in Psychology. She began her career as a chemical ecologist for the Max Planck Institute in eastern Germany where she mapped biochemical pathways related to flavor and health in the Mustard family. During her 2 years here, she patented 3 genes and published in several peer-reviewed journals. While on holiday in South Africa, she tasted her first “serious wine”. She was captivated, and within a year she was studying at UC Davis.
During graduate school, Ginny interned at Hendry Ranch in Napa. Upon graduation, she was hired as a harvest consultant for Concha y Toro in Chile, where she visited vineyards throughout the country advising on picking decisions, disease problems, new plantings and a range of other viticultural questions.
History
With a master’s degree in landscape architecture from Harvard University, Richard believes great wines are true expressions of place. Richard Berridge Wines are small batch select sub-appellation and vineyard designate Pinot Noirs coming from the cool climates of Northern California's Sonoma Coast and Sonoma Mountain, Anderson Valley, and Mendocino. Starting in 2007, the project is the combined effort of Wine Producer/Landscape Architect Richard Berridge and Winemakers Greg LaFollette and Virginia Lambrix. Richard Berridge wines truly express a place of origin in harmony with the balance of nature.
In 2000, Drystone was established to be a cool-climate Pinot Noir, working with the best New Zealand Central Otago vineyards from the sub-appellations of Gibbston Valley, Bannockburn, Lowburn, and Parkburn. Drystone also showcases the Central Otago terroir with two aromatic white varietals -Pinot Gris and Riesling. In addition, Drystone produces a Marlborough Sauvignon Blanc.
As a professional landscape architect, Richard works with many wine industry leaders to create vineyard estates of distinction in Napa and Sonoma. Some of his most notable projects include Jordan Estate, Harlan Estate, Staglin Family Vineyard, Duckhorn-Goldeneye, Rutherford Hill, Heitz, Vineyard 29, and Trefethan Family Vineyard, to name a few. This national experience has led to major international projects within the industry and resort developments in both Hemispheres.
Richard invites you to taste the inherent differences in cool climate locations, microclimates, and soils. These factors together with viticultural practices result in wines of distinction. Enjoy!
In 2000, Drystone was established to be a cool-climate Pinot Noir, working with the best New Zealand Central Otago vineyards from the sub-appellations of Gibbston Valley, Bannockburn, Lowburn, and Parkburn. Drystone also showcases the Central Otago terroir with two aromatic white varietals -Pinot Gris and Riesling. In addition, Drystone produces a Marlborough Sauvignon Blanc.
As a professional landscape architect, Richard works with many wine industry leaders to create vineyard estates of distinction in Napa and Sonoma. Some of his most notable projects include Jordan Estate, Harlan Estate, Staglin Family Vineyard, Duckhorn-Goldeneye, Rutherford Hill, Heitz, Vineyard 29, and Trefethan Family Vineyard, to name a few. This national experience has led to major international projects within the industry and resort developments in both Hemispheres.
Richard invites you to taste the inherent differences in cool climate locations, microclimates, and soils. These factors together with viticultural practices result in wines of distinction. Enjoy!
Practices & Techniques
Both the Manchester Ridge and van der kamp Pinot Noirs were made in small four ton, open top, milk tanks with hand punchdowns. The surface to volume ratio of the milk tanks allows for optimum heat release and extraction of delicate Pinot flavors. The wines were barreled down slightly sweet to allow for more complete integration of oak and development of depth and texture. The wines were left on their fermentation lees until bottling. These are hand crafted, artisanal wines meant to give immediate pleasure but that will reward mid-term aging.
Oak:
100% French oak, 50% new barriques from Francois Freres, Troncais forest, high toast, toasted head, 3 year air dried. 50% once used Ramon barriques, Troncais, Medium toast long. Wood from Troncais tends to be tighter grained than most other French forests, benefiting the production of more perfumed, fruit driven wines.
Our vdk blend:
Pinot Meunier’s ripe stems and seeds lends itself to whole cluster fermentation. Under these conditions, the fermentation begins enzymatically within each individual berry. Perfume and high-toned fruit notes are developed and with time, the berries burst open, the wine is pressed off and fermentation finishes in barrel. This is high-risk winemaking-vinegar could be as easily made as wine, but when its right, the wine is unforgettable…
Oak:
100% French oak, 50% new barriques from Francois Freres, Troncais forest, high toast, toasted head, 3 year air dried. 50% once used Ramon barriques, Troncais, Medium toast long. Wood from Troncais tends to be tighter grained than most other French forests, benefiting the production of more perfumed, fruit driven wines.
Our vdk blend:
Pinot Meunier’s ripe stems and seeds lends itself to whole cluster fermentation. Under these conditions, the fermentation begins enzymatically within each individual berry. Perfume and high-toned fruit notes are developed and with time, the berries burst open, the wine is pressed off and fermentation finishes in barrel. This is high-risk winemaking-vinegar could be as easily made as wine, but when its right, the wine is unforgettable…
Estate Vineyards / AVA
Manchester Ridge Vineyards in Mendocino County:
The vineyards are on the first ridgeline from the coast, a mere three miles from the Pacific Ocean. The cool, maritime climate induces slow growth and even slower ripening. Consistently one of the last vineyards harvested, the wine captures its cool climate upbringing with delicate floral and forest floor aromas.
van der Kamp Vineyards on Sonoma Mountain:
The underlying volcanic soils provide the framework for concentrated and powerful Pinot Noirs. Beautifully farmed and with a whole spice rack of clones and selections, it has all the elements of terroir: site, soil, climate, and viticulture knit together seamlessly.
Gibbston Valley in Central Otago:
Drystone was established from the beginning to be a cool-climate Pinot Noir producer, working with the best Central Otago vineyards from the sub-appellations of Gibbston Valley, Lowburn, and Parkburn. Drystone also showcases the Central Otago terroir with two aromatic white varietals, Pinot Gris and Riesling.
The Central Otago wine region lies at the 45th parallel south, and is the most southerly wine region in the world. It is cooled by virtue of its elevation—it is situated at an elevation of 300+ meters—as well as by being surrounded by high mountains (up to 2000 meters).
It is the only truly continental climate in New Zealand—more similar to the climate of Northern Europe than either California or Oregon. While the summers are warm and dry; the winters are cold, with substantial snowfall. Harvest in Central Otago comes late— typically beginning in mid to late April.
The vineyards are on the first ridgeline from the coast, a mere three miles from the Pacific Ocean. The cool, maritime climate induces slow growth and even slower ripening. Consistently one of the last vineyards harvested, the wine captures its cool climate upbringing with delicate floral and forest floor aromas.
van der Kamp Vineyards on Sonoma Mountain:
The underlying volcanic soils provide the framework for concentrated and powerful Pinot Noirs. Beautifully farmed and with a whole spice rack of clones and selections, it has all the elements of terroir: site, soil, climate, and viticulture knit together seamlessly.
Gibbston Valley in Central Otago:
Drystone was established from the beginning to be a cool-climate Pinot Noir producer, working with the best Central Otago vineyards from the sub-appellations of Gibbston Valley, Lowburn, and Parkburn. Drystone also showcases the Central Otago terroir with two aromatic white varietals, Pinot Gris and Riesling.
The Central Otago wine region lies at the 45th parallel south, and is the most southerly wine region in the world. It is cooled by virtue of its elevation—it is situated at an elevation of 300+ meters—as well as by being surrounded by high mountains (up to 2000 meters).
It is the only truly continental climate in New Zealand—more similar to the climate of Northern Europe than either California or Oregon. While the summers are warm and dry; the winters are cold, with substantial snowfall. Harvest in Central Otago comes late— typically beginning in mid to late April.
Awards
GOLD MEDAL Sonoma Coast 2009, Pinot Noir , Sonoma County Harvest Fair
SILVER MEDAL Sonoma Mountain 2009 Sonoma County Harvest Fair
GOLD MEDAL Mendocino 2009, Mendocino
SILVER MEDAL Anderson Valley SF Chronicle Wine Competition
SILVER MEDAL Sonoma Coast, SF Chronicle Wine Competition
SILVER MEDAL Sonoma Mountain 2009 Sonoma County Harvest Fair
GOLD MEDAL Mendocino 2009, Mendocino
SILVER MEDAL Anderson Valley SF Chronicle Wine Competition
SILVER MEDAL Sonoma Coast, SF Chronicle Wine Competition
