2014 Lytton Estate Primitivo

2014 Lytton Estate Primitivo

Wine Information

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95% Primitivo, 5% Carignane

Vintage

2014

Vineyard

Lytton Springs

Appellation

Dry Creek Valley

Alcohol By Volume

14.6%

Winemaker Tasting Notes

Blackberry and mint aromas, sensuous, soft, round mouthfeel, layered fig and red plum fruit, oak spice and black licorice to the lengthy finish. JO (3/17)

Vintage Notes

At Lytton West in 2004, Ridge planted a parcel of primitivo, a zinfandel clone from the Puglia region of Italy. After two years of heavy yields, the vines set a light crop that ripened evenly but quickly. When fermented, it was apparent this was the most structured, full-bodied primitivo we have produced. To enhance acidity and balance tannins, we included some carignane. Approachable now, this excellent wine will evolve over the next five to six years.

History

In 1972, Ridge made its first Lytton Springs from vines planted here at the turn of the century. We 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). This is the fifth time we have bottled primitivo as a separate wine. It is from a single block planted to one of the clones of zinfandel from the Puglia region of southern Italy.

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.

Winemaking

Harvest: 28 August – 3 September
Grapes: Average brix 25.0˚
Fermentation: Natural primary and secondary fermentations. Pressed at ten days.
Barrels: 100% air-dried american oak barrels (15% new, 45% one year and two years old, 40% three to four years old).
Aging: Fourteen months in barrel

Sustainably farmed, hand harvested estate-grown grapes; destemmed and crushed; fermented on the native yeasts, followed by full malolactic on naturally occurring bacteria; 1.7% water addition; 0.55 grams/liter tartaric acid; oak from barrel aging; minimum effective sulfur for this wine (35 ppm at crush, 137ppm 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: 90.1

No. of Tasting Notes: 57

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