The oldest petite sirah vines on our Lytton Estate were planted in 1901 and the
youngest in 1998. We made our first wine from the property in 1972 and until 2002
when we bottled portions of the petite sirah as a separate wine for a limited release,
it had always been included in the Lytton Springs Zinfandel. In 2003 we made a another
limited release and in 2009 our first national release.
Harvest Dates: 2 – 5 October
Grapes: Average Brix 24.8 degrees
Fermentation: Natural primary and secondary. Pressed at ten days.
Barrels: 100% air-dried american oak barrels (25% new; 50% one and two years old; 25% three years old).
Aging: Fourteen months in barrel
Rainfall: 24 inches (below average)
Weather: Warm spring and a long, mild summer.
All estate-grown grapes, hand harvested; destemmed and partially crushed; fermented on
the native yeasts, followed by full malolactic on the naturally occurring bacteria; 0.003
grams/liter tartaric acid added; minimum effective sulfur for this wine (35 ppm at
crush; 89 ppm over the course of aging). Pad filtered at bottling. In keeping with our
philosophy of minimal intervention, this is the sum of our actions.
Winemaker Tasting Notes
Dark purple in color, toasty oak, pepper, fennel and mint on the nose;
concentrated blackberry/plum fruit on the palate with a full tannic structure and notes of cocoa and mint on the finish.