2014 Lytton East Hills

2014 Lytton East Hills

Wine Information

61% Zinfandel, 39% Petite Sirah




Lytton Springs


Dry Creek Valley

Alcohol By Volume


Winemaker Tasting Notes

Rich nose of dark bramble, black cherry and dried plum. Sensuous mouth feel layered with brown spice and a lingering finish. MB (11/17)

Vintage Notes

The oldest vines at Lytton Springs were planted over 100 years ago on the hills that form the estate’s eastern boundary. Each year after fermentation we select those lots that best characterize the vineyard. Occasionally, though outstanding on their own, the wines from the Hills do not integrate with the rest. This was the case in 2014. The high amount of petite sirah produced a full, robust wine that will age for at least ten years.


Planted in 1901, the vines on the eastern hills are the oldest on the Lytton Springs estate. The blocks are made up of approximately 60% zinfandel and 38% petite sirah with an additional 2% of inter-planted grapes including carignane, alicante bouschet, bastardo, and others. The fruit from these blocks is very distinct primarily due to the thin topsoil because of centuries of hillside erosion. The vines produce very low yields (less than one ton per acre) with very intense flavors. Because of its unique character, we have typically bottled these blocks on their own.

Growing Season

Rainfall: 18 inches (half of normal)
Bloom: Mid-May
Weather: Very dry and cold December and January; most of the rain fell February through April. Cool spring and early summer accelerated ripening.


Harvest Date: 27 August
Grapes: Average Brix 24.2˚
Fermentation: Natural primary and secondary (malolactic) fermentations. Pressed at eleven days.
Barrels: 100% air-dried american oak barrels (10% new, 15% one-year-old, 15% two-years-old, and 60% three- and four-years-old).
Aging: Twelve months in barrel

All estate-grown, hand-harvested grapes; destemmed and crushed; fermented on the native yeasts; followed by full malolactic on naturally-occurring bacteria; oak from barrel aging; 5.87g/L tartaric acid added; minimum effective sulfur (35 ppm at crush, 98 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.

Consumer Tasting Notes

Average Rating: 90.7

No. of Tasting Notes: 47

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