67% Zinfandel, 23% Petite Sirah, 7% Carignane, 3% Mataro
Due to limited quantities, a (2) two bottle limit applies.
Dry Creek Valley
Briary blackberry, dark cherry and pepper on the nose. Palate full bodied, viscous with well coated tannins, plum and cocoa. Long finish with bright acidity.
Summer 2010 on the North Coast was the coolest in forty years. This changed abruptly in late August, when two days of extreme heat sunburned the clusters. Most of the zinfandel had yet to color; it was the hardest-hit of any varietal. Fifty percent of the grapes were damaged, and cut out. The vines recovered, yielding clean fruit, and wonderfully firm acidity. Forty-six parcels were hand-harvested. After fermentation, the thirty-two most typical of the vineyard’s character were assembled, and barrel-aged for fourteen months. Enjoyable as a young wine, this opulent yet structured zinfandel will continue to develop over the next ten to fifteen years. JO (10/11)
In 1972, Ridge made its first Lytton Springs from vines planted on the eastern half of the vineyard 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.) The vineyard is planted to zinfandel and its principal complementary varietals.
Rainfall: 42 inches (above average)
Bloom: Late May
Weather: Cool, late spring; cold summer; two very hot days in August (24 & 25) caused fruit damage cutting yields by 50%.
Harvest Dates: 9 September – 14 October
Grapes: Average Brix 25
Fermentation: Natural primary and secondary. Pressed at nine days.
Barrels: 100% air-dried american oak barrels (20% new, 53% one, two and three years old, 27% four and five years old.)
Aging: Fourteen months in barrel
All estate-grown grapes, hand harvested. Destemmed and crushed. Fermented on the native yeasts, followed by full malolactic on the naturally-occurring bacteria. 1 gram/liter tartaric acid and a total of less than a half percent rehydration (added to three lots) during fermentation; minimum effective sulfur (35 parts per million at crush, 190 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.
Wine Advocate (Issue 202, August 2012): “The 2010 Lytton Springs (67% Zinfandel, 23% Petite Sirah, 7% Carignane and 3% Mataro) is fascinating because it seems to have handled the heat spikes far better than the Geyserville. This is first and foremost Lytton Springs, and a product of the 2010 vintage second. Firm tannins frame an expressive core of dark red cherries, flowers and sweet herbs. The inner perfume of Zinfandel resonates on the finish. The 2010 needs time to soften, but it is quite beautiful. Lytton Spring is a much larger site than Geyserville, the choices for lots are much greater, which affords the winemaking team a great deal of flexibility in crafting the final blends. Anticipated maturity: 2015-2030.” -Antonio Galloni, (Rated: 93+)
International Wine Report (September 2012): “The 2010 Lytton Springs doses out plenty of raspberry and blackberry fruit backed up by spices, pepper, graphite, underbrush, beef tartare, and chocolate-licorice twist. This is balanced with a solid structure and a long finish. I think this wine is built to last a decade with some room for improvement as fleshes out. Composed of 67% zinfandel, 23% petite sirah, 7% carignane, 3% mataro (mourvedre). (Best 2013-2020)” (Rated: 91)
Average Rating: 90.7
No. of Tasting Notes: 224
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