Ridge Zinfandel Blend Dry Creek Valley Lytton Springs 2004

Previously available for: $22.84
3.43 5 0.5
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Winemaker's Notes:

Budbreak was early, and mild spring weather contributed to a uniform � if moderate � set. Summer temperatures wer...

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Excellent structure, with tight, mineral-edged tannins and a core of zesty wild berry and black cherry flavors that are firm and concentrated. It's... Read more

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User Reviews for Ridge Zinfandel Blend Dry Creek Valley Lytton Springs

External Reviews for Ridge Zinfandel Blend Dry Creek Valley Lytton Springs

External Review
Source: CityWineCellar.com
04/12/2011

Excellent structure, with tight, mineral-edged tannins and a core of zesty wild berry and black cherry flavors that are firm and concentrated. It's almost Bordeaux-like in its balance and restraint. D


Ratings & Tags for Ridge Zinfandel Blend Dry Creek Valley Lytton Springs

rated this wine
4.00 5
02/12/2008

Winemaker's Notes:

Budbreak was early, and mild spring weather contributed to a uniform � if moderate � set. Summer temperatures were warm, but never extreme. In mid-August, three weeks before we typically harvest, our interns began to practice the critical art of sampling. To our surprise, sugars were already up; more important, the grapes had developed full flavor. Starting immediately, we picked non-stop, finishing by Labor Day � when we normally start. No sooner were the grapes in than temperatures soared. Natural fermentations began quickly. Color and tannin extracted so easily that we cut circulation of juice over cap, and pressed many tanks before dryness. After a natural malolactic, the wine aged for thirteen months in airdried american oak barrels. Enjoyable as a young wine, this excellent zinfandel will continue to develop in complexity over the next ten years.

Budbreak was early, and mild spring weather contributed to a uniform � if moderate � set. Summer temperatures were warm, but never extreme. In mid-August, three weeks before we typically harvest, our interns began to practice the critical art of sampling. To our surprise, sugars were already up; more important, the grapes had developed full flavor. Starting immediately, we picked non-stop, finishing by Labor Day � when we normally start. No sooner were the grapes in than temperatures soared. Natural fermentations began quickly. Color and tannin extracted so easily that we cut circulation of juice over cap, and pressed many tanks before dryness. After a natural malolactic, the wine aged for thirteen months in airdried american oak barrels. Enjoyable as a young wine, this excellent zinfandel will continue to develop in complexity over the next ten years.

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