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Ridge Lytton Springs 2012

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14.4% ABV
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14.4% ABV

Winemaker Notes

Black cherry, vanilla, toasty oak and mint aromas. Complex flavors of raspberry, black olive, licorice with chalky tannins. Long finish with intriguing notes of pepper and spice.

Blend: 70% Zinfandel, 21% Petite Sirah, 6% Carignane, 3% Mataro (Mourvedre)

Critical Acclaim

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WW 93
Wilfred Wong of Wine.com
I tasted the first Ridge Lytton Springs, made in 1972, and have never stop loving the varietal! This wine is so consistent and remains one of the most elegant Zinfandels in the marketplace. The 2012 shows raspberries and savory herbs; has a wildness about it; medium bodied and pretty tasty now. Made mostly from Zinfandel, with some Petite Sirah and just a little bit of Carignane and Mataro; will continue to improve. (Best Served 2014-2023)
CG 91
Connoisseurs' Guide
Although its aromas do not jump from the glass, this carefully made Zin exhibits fine focus and very articulate varietal fruit that gains intensity and gradually takes center stage in the very well-composed flavors that follow. The wine is moderately full and quite nicely balanced with fine tactile grip owing to its integral young tannins, and it will age famously by dint of its fruity depth and exemplary sense of proportion.
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Ridge
Ridge, Dry Creek Valley, Sonoma County, California
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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.

Dry Creek Valley

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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. 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. 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 ripeness while retaining acidity and balance.

Zinfandel reigns supreme here, often grown on vines aged 35 to 100 or older, taking on a powerful, voluptuous character favored by fans of the variety. Sauvignon Blanc, the valley’s signature white grape, also performs exceptionally well. Many other varieties grow comfortably here, including Cabernet Sauvignon, Rhône varieties, and Italian varieties. Petite Sirah and Carignan are commonly blended with Zinfandel.

Other Red Blends

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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 create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. 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.

CWC971324_2012 Item# 134807