Ross Ranch 'Ranch Red', Knights Valley, California

Blackberry, plum, cedar, and pine open with dark-fruited depth and savory aromatic detail. 2022 Ross Ranch 'Ranch Red' brings together estate-grown Cabernet Sauvignon with Merlot, Malbec, and Zinfandel from Knights Valley, followed by 18 months in new and once-used French oak barrels. Its balance of ripe fruit, earthy complexity, and measured oak reflects Keith and Claudia Ross’s hands-on commitment to farming and making wine from the landscape they have built together.

Product Details:

• Owners/ Winemakers: Keith Ross and Claudia Ross
• Grapes: Cabernet Sauvignon, Merlot, Malbec, and Zinfandel
• Blend: 54% estate-grown Cabernet Sauvignon, 30% Merlot, 8% Malbec, and 8% Zinfandel
• Farming: Sustainability-focused vineyard management
• Vineyard Source: Estate Cabernet Sauvignon with all fruit sourced from Knights Valley
• Soil: Volcanic soils rich in iron and potassium
• Harvest Method: Hand-harvested
• Fermentation: Stainless steel
• Aging: 18 months in new and once-used French oak barrels
• ABV: 14.8%
• Case Production: 325 cases

Sensory Description:

The nose offers blackberry, plum, black cherry, cedar, pine, and black pepper, with earthy undertones adding depth beneath the fruit. The palate is generous yet composed, showing juicy dark fruit, cocoa, cinnamon, licorice, and violet across a supple frame. Bright acidity brings freshness to the blend, while plush tannins and measured French oak provide structure. The finish carries lingering cherry, spice, cedar, and savory woodland notes.

Awards & Accolades:

• Score: Wine Enthusiast 91 Points, 2025

Winemaker's Background:

Keith and Claudia Ross began making wine together in 2003 after planting a small block of Syrah vines at their Lafayette home and building a garage winery where they handled each stage of production themselves. In 2018, they purchased a 20-acre property in Knights Valley and developed Ross Ranch around vineyards, livestock, gardens, and a broader farm-to-table vision. The estate includes nearly 10 acres of Cabernet Sauvignon planted to clones 4 and 7 on 3309 rootstock, together with a limited block of head-trained Zinfandel. Keith and Claudia remain directly involved in pruning, crop thinning, harvesting, blending, and cellar work, following a philosophy of careful farming and limited manipulation.

Serving Suggestions:

Serve at 16 to 18 degrees Celsius in a Bordeaux-style glass, with 30 to 60 minutes of air before drinking to allow the dark fruit, cedar, and earthy details to unfold. Pair with grilled steak, braised short ribs, roast lamb, wild mushrooms, aged cheddar, or herb-roasted vegetables.