In 1972, Ridge made its first Lytton Springs from vines planted here at the turn of the century,
and purchased both the eastern and western portions of the vineyard in the early 1990s,
(In the 1870s, under "Captain" William Litton's ownership, the two were part of one property; spelling evolved into "Lytton" by 1903.)
Occasionally, as in 2006, certain of the vineyard blocks may be of top quality but we choose to hold them out of the
Lytton Springs because their inclusion would add too much ripeness, or, in this case, tannin. Instead, we combine these wines to make the Lytton Estate.
The wine is fermented using only naturally occurring yeast, and is aged in air-dried american oak.
Harvest Date: 8-9 September
Grapes: Average brix 26.2 degrees
Fermentation: Natural primary and secondary. Pressed at sevem days.
Barrels: 100% air-dried american oak barrels (35% new and one year old, 40% two to three years old, and 25% fourto five years old).
Aging: thirteen months in barrel
Rainfall: 42 inches (above average)
Weather: Cool, late spring; cold summer; two very hot days in August (24 & 25) damaged fruit, reducing yields by 50%.
All estate-grown, hand harvested grapes; destemmed and
crushed; fermented on the native yeasts; followed by full
malolactic on naturally-occurring bacteria; a total of 1.4 %
rehydration during fermentation; minimum effective sulfur
(35 ppm at crush, 126 ppm over the course of aging); pad
filtered at bottling. In keeping with our philosophy of
minimal intervention, this is the sum of our actions.