The first Lytton Springs was made in 1972 from vines planted at the turn of the century on the eastern half of the vineyard. The vineyard is planted to Zinfandel and complementary varietals on gravelly clay soil.

The wine is a blend of Zinfandel, Petite Sirah, Carignane, and Mataro (Mourvedre). Grapes are sustainably grown, hand harvested, destemmed and crushed, fermented on the native yeasts, and followed by full malolactic on the naturally occurring bacteria.

On the nose are aromas of ripe blackberry, pepper, licorice and a hint of vanilla. There is concentrated plum and black cherry fruit on the palate with supple tannins, minerality and balanced acidity. The finish is long and layered with notes of ripe fig and dried herbs.