2025 Technical Specifications
Alcohol 13.0%
pH 3.26
Total Acidity 7.38 g/L
Grape Varieties 40% Grenache, 26% Zinfandel, 11% Cinsaut, 11% Counoise, 10% Mataro, 2% Carignane
Region Dry Creek Valley
Soil Lytton springs vineyard has varied soils, Predominantly gravelly clay, With gravelly clay loam on the hillsides.
Harvest Dates 22 August–6 October 2025
Brix at Harvest 21.0°
Estate Grown Yes
Sites Six picks from Lytton Springs, beginning with young Cinsaut at Lytton East and ending with Mataro and Grenache from young vines at Lytton West.
Vine Age Lytton East includes plantings from 1901, 1910 and 1997–1998; Lytton West includes blocks replanted or planted from 1953 through the 2000s.
Fermentation Vessels Stainless steel
Pressing Method 100% Direct-To-Press Whole-Cluster; Whole-Cluster Pressed
Indigenous Yeast Yes
Malolactic Fermentation 100%
Bottling Date Dec 2025
Contains Added Sulfites Yes
Production Details Hand-harvested organic estate grapes were whole-cluster pressed and naturally fermented in stainless steel, followed by full malolactic fermentation and three months in 100% stainless steel. Minimum-effective sulfur was 35 ppm at crush and 41 ppm over aging; the wine was pad filtered at bottling. The technical sheet reports a site yield of 3 tons per acre and head-trained, spur-pruned vines.
Tasting Notes Pale coral; white peach, rose petal, strawberry and minerality; light, fresh palate with balanced acidity.
2024 Technical Specifications
Alcohol 13.2%
pH 3.46
Total Acidity 6.9 g/L
Grape Varieties 40% Grenache, 29% Zinfandel, 14% Cinsaut, 10% Counoise, 7% Mataro
Region Dry Creek Valley
Harvest Dates 22 August–20 September 2024
Brix at Harvest 22.0°
Estate Grown Yes
Fermentation Vessels Stainless steel
Pressing Method 100% Direct-To-Press Whole-Cluster; Whole-Cluster Pressed
Indigenous Yeast Yes
Contains Added Sulfites Yes
Production Details Hand-harvested organic estate grapes were whole-cluster pressed and naturally fermented, followed by partial malolactic fermentation. The wine matured for three months in 100% stainless steel. Minimum-effective sulfur was 35 ppm at crush and 46 ppm over aging, and the wine was pad filtered at bottling.
Tasting Notes Peach and rose petal; strawberry, crushed-rock minerality and balanced acidity.
Sources: www.ridgewine.com ↗ · Compare this vintage
2023 Technical Specifications
Alcohol 12.8%
pH 3.36
Total Acidity 7.2 g/L
Grape Varieties 36% Grenache, 26% Zinfandel, 15% Mataro, 14% Cinsaut, 9% Counoise
Region Dry Creek Valley
Harvest Dates 11 September–20 October 2023
Brix at Harvest 21.8°
Estate Grown Yes
Sites Seven separately picked and pressed lots from Lytton Springs; Cinsaut was harvested first and Grenache last.
Fermentation Vessels Stainless steel
Pressing Method 100% Direct-To-Press Whole-Cluster; Lots Pressed Separately
Contains Added Sulfites Yes
Production Details Hand-harvested organic estate grapes were whole-cluster pressed, with seven lots picked and pressed separately. Primary and secondary fermentation occurred in stainless steel, followed by partial malolactic fermentation; aging was entirely in stainless steel. The producer reports 13.4 mg/L total minimum-effective sulfur, and pad filtration at bottling.
Tasting Notes Peach and rose petal; strawberry, watermelon and mint; light, elegant palate with balanced acidity.
Sources: www.ridgewine.com ↗ · Compare this vintage
2022 Technical Specifications
Alcohol 12.5%
pH 3.35
Total Acidity 8.34 g/L
Grape Varieties 41% Grenache, 39% Zinfandel, 11% Cinsaut, 9% Counoise
Region Dry Creek Valley
Harvest Dates 25 August–13 September 2022
Brix at Harvest 21.0°
Estate Grown Yes
Sites Six pickings from six Lytton Springs vineyard parcels, fermented separately.
Pressing Method 100% Direct-To-Press Whole-Cluster; Whole-Cluster Pressed
Indigenous Yeast Yes
Malolactic Fermentation 100%
Contains Added Sulfites Yes
Production Details Hand-harvested estate grapes from six parcels were whole-cluster pressed and fermented separately on native yeasts, followed by full malolactic fermentation; aging was entirely in stainless steel. The producer reports 37.8 mg/L total minimum-effective sulfur and pad filtration at bottling.
Tasting Notes Strawberry, watermelon, rose petal, white tea and mint; refreshing acidity, pleasant texture and subtle layers.
Sources: www.ridgewine.com ↗ · Compare this vintage
2021 Technical Specifications
Alcohol 13.2%
pH 3.24
Total Acidity 7.5 g/L
Grape Varieties 41% Grenache, 34% Zinfandel, 19% Black Malvoisie, 6% Carignane
Region Dry Creek Valley
Harvest Dates 4–21 September 2021
Brix at Harvest 22.3°
Estate Grown Yes
Sites Fruit from four vineyard blocks at Lytton West.
Pressing Method 100% Direct-To-Press Whole-Cluster; Whole-Cluster Pressed
Indigenous Yeast Yes
Malolactic Fermentation 100%
Contains Added Sulfites Yes
Production Details Hand-harvested estate grapes from four Lytton West blocks were whole-cluster pressed and fermented on native yeasts, followed by full malolactic fermentation; aging was entirely in stainless steel. Minimum-effective sulfur was 35 ppm at crush and 31 ppm over aging, and the wine was pad filtered at bottling.
Tasting Notes Pale coral; fresh melon, orange blossom, minerality and dried apricot; clean, refreshing finish.
Sources: www.ridgewine.com ↗ · Compare this vintage
2020 Technical Specifications
Alcohol 12.0%
pH 3.59
Total Acidity 5.58 g/L
Grape Varieties 34% Mataro, 30% Grenache, 17% Zinfandel, 15% Black Malvoisie, 4% Counoise
Region Dry Creek Valley
Harvest Dates 22–23 August 2020
Brix at Harvest 22.1°
Estate Grown Yes
Sites Primarily Mataro and Grenache grown at Lytton West Estate.
Pressing Method 100% Direct-To-Press Whole-Cluster; Whole-Cluster Pressed
Indigenous Yeast Yes
Malolactic Fermentation 100%
Contains Added Sulfites Yes
Production Details Hand-harvested estate grapes were whole-cluster pressed and fermented on native yeasts, followed by full malolactic fermentation; aging was entirely in stainless steel. Minimum-effective sulfur was 15 ppm at crush and 29 ppm over aging, and the wine was pad filtered at bottling.
Tasting Notes Pale salmon; strawberry, fresh-cut melon, orange peel and rose petal; crisp, dry palate with a bright, refreshing finish.
Sources: www.ridgewine.com ↗ · Compare this vintage
Producer Information
Website
Address
17100 Montebello Road, Cupertino, CA 95014-5435, USA
Phone
+1 408.867.3233
Owner
Private ownership (founding families)
Cellarmaster
John Olney (Head Winemaker & CEO)