Ridge Lytton Springs Red Blend 2008

  • 93 Robert
    Parker
  • 93 Connoisseurs'
    Guide
  • 93 Jeb
    Dunnuck
3.7 Very Good (6)
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Ridge Lytton Springs Red Blend 2008  Front Bottle Shot
Ridge Lytton Springs Red Blend 2008  Front Bottle Shot Ridge Lytton Springs Red Blend 2008 Front Label

Product Details


Varietal

Region

Producer

Vintage
2008

Size
750ML

ABV
14.4%

Your Rating

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Somm Note

Winemaker Notes

Ripe nose of raspberry, plum, pepper and chapparel. Blackberry, mineral and vanilla notes dominate the palate. Well integrated tannins typical of this classic vineyard add to the long finish. Blend: 74% Zinfandel, 21% Petite Sirah, 5% Carignane

Professional Ratings

  • 93
    Striking, intense black cherry and blackberry fruit with some spice and earth jump from the glass of the 2008 Lytton Springs, a blend of 74% Zinfandel, 21% Petite Sirah, and 5% Carignan. Dark ruby with a nice tannic overlay, the wine was aged 15 months in American oak. Spicy, impressively rich, with good acids and loads of concentration, this is a beauty to drink over the next 5-7 years.
  • 93
    Ripe, but not overly so, and carefully crafted with a certain claret-like polish that is the Ridge signature, this year's Lytton Springs bottling is a deep, very well-focused wine that keys on varietal berries with complexing notes of dusty and dry spice lending a little more range than everyday Zinfandel gets. It is nicely balanced with a fine spine of tannins for grip but maintains its sense of finesse and composure right to the end, and, if not so astringent that it cannot be enjoyed now, it is built to get better for several years and will hold for many more.
  • 93
    Even better is the 2008 Ridge Lytton Springs. A blend of 74% Zinfandel, 21% Petite Sirah, and 5% Carignane, the wine is dense and structured, with load of minerality that’s balanced by earthy dark fruits, smoke, and subtle pepper on the nose. Very pure and focused on the nose, the palate follows suit with medium+ body, good acidity, beautiful fruit, and an overall, edgy and structured personality. The fruit keeps this enjoyable now, but I think this will age very well. I’d give bottles 2-4 years in the cellar, and then drink over the following decade or more.

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Ridge

Ridge

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Ridge, California
Ridge Ridge Winery Video

Ridge's history begins in 1885, when Osea Perrone, a doctor and prominent member of San Francisco's Italian community, bought 180 acres near the top of Monte Bello Ridge in the Santa Cruz Mountains. He planted vineyards and constructed a winery of redwood and native limestone in time to produce the first vintage of Monte Bello in 1892. The historic building now serves as the Ridge production facility.

Though Ridge began as a Cabernet winery, by the mid-60s, it had produced several Zinfandels including the Geyserville. In 1972, Lytton Springs joined the line-up and the two came to represent an important part of Ridge production. Known primarily for its red wines, Ridge has also made limited amounts of Chardonnay since 1962.

The Ridge approach is straightforward: find the most intense and flavorful grapes, guide the natural process, draw all the fruit's richness into the wine. Decisions on when to pick, when to press, when to rack, what varietals and what parcels to include and when to bottle, are based on taste. To retain the nuances that increase complexity, Ridge winemakers handle the grapes and wine as gently as possible. There are no recipes, only attention and sensitivity.

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

How to Serve Red Wine

A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.

How Long Does Red Wine Last?

Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.

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Home to a diverse array of smaller AVAs with varied microclimates and soil types, Sonoma County has something for every wine lover. Physically twice as large as Napa Valley, the region only produces about half the amount of wine but boasts both tremendous quality and variety. With its laid-back atmosphere and down-to-earth attitude, the wineries of Sonoma are appreciated by wine tourists for their friendliness and approachability. The entire county intends to become a 100% sustainable winegrowing region by 2019.

Sonoma County wines are produced with carefully selected grape varieties to reflect the best attributes of their sites—Dry Creek Valley’s consistent sunshine is ideal for Zinfandel, while the warm Alexander Valley is responsible for rich, voluptuous red wines like Cabernet Sauvignon. Chardonnay and Pinot Noir are important throughout the county, most notably in the cooler AVAs of Russian River, Sonoma Coast and Carneros. Sauvignon Blanc, Merlot and Syrah have also found a firm footing here.

ALXRDGLYT08_2008 Item# 107209

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