Ridge Lytton Springs 1995 Front Label
Ridge Lytton Springs 1995 Front Label

Ridge Lytton Springs 1995

  • RP91
750ML / 14.3% ABV
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750ML / 14.3% ABV

Winemaker Notes

In 1972 Ridge originated this designation for wine made from the Valley Vista vineyard (purchased in 1991 and renamed “Lytton East”). In 1984 they made use of the vines a quarter-mile to the west on the Norton Ranch (purchased in 1995 and renamed “Lytton West”). In 1991 they first included grapes from the Maple vineyard—also just to the west. This year, with yields down, the grapes ripened fully, producing this rich, spicy wine. Aged in air-dried american barrels, with new oak limited to twenty percent, the dark, berry fruit shows to advantage—and will be most appealing when the wine is young.

Blend: 84% Zinfandel, 14% Petite Sirah, 2% Carignan

Critical Acclaim

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RP 91
Robert Parker's Wine Advocate
Younger and slightly fresher than the Geyserville, yet not quite as seamless or elegant, the 1995 Lytton Springs gives up full-bodied notes of plums, blackberries, smoked herbs and pepper, with more meatiness and spice developing with time in the glass. Drink this big, rich, powerful wine over the coming 5-6 years, and like the Geyserville, it will keep longer. Drink date: 1998 - 2021.
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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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Dry Creek Valley Wine

Sonoma County, California

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A multifaceted and highly reputable sub-region of Sonoma, Dry Creek Valley is responsible for a wide range of wine styles—both red and white. One of the smallest AVAs in California, Dry Creek Valley has a winning combination of ideal geography and climate. Fertile, well-drained soils create concentrated varietal character while long, warm days, bookended by cool nights, allow grapes to reach full phenolic ripeness and balance. The warm and welcoming appellation is home to a number of family-owned vineyards and wineries that place a strong emphasis on sustainable farming practices.

Zinfandel reigns supreme here and still produces in a great number of very old vineyards—often 100 years old or older. These old vines create a powerful, voluptuous and sultry wine unlike those of any other region. Sauvignon Blanc, the valley’s signature white grape, also performs exceptionally well. Many other varieties grow comfortably here, including Cabernet Sauvignon, Grenache and Syrah. Petite Sirah is often found in blends with Zinfandel.

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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 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. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a 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.

BMT429197_1995 Item# 429197

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