2007 Lytton Estate Syrah

2007 Lytton Estate Syrah

Wine Information

88% Syrah, 12% Viognier




Lytton Springs


Dry Creek Valley

Alcohol By Volume


Vintage Notes

A short, fierce winter gave way to an early growing season. Bud-break came in late February, followed by early bloom. Cool summer days moderated ripening for a mid-September harvest. Viognier and syrah co-fermented on their natural yeasts in small tanks. For seven days, juice was pumped over the floating cap of skins as color and tannin extracted. Natural malolactic fermentation was complete by early December, when the wines were transferred into seasoned american oak barrels to begin aging. This Advance Tasting Program selection combines the three most intense syrah lots from Lytton Estate. Twenty-three months in barrel has rounded tannins and imparted notes of exotic spice. This big, sensuously structured wine will resolve fully over the next decade. EB (8/09)


Ridge has just over three acres of fully mature syrah and three and a half acres of younger vines at Lytton Springs West. These parcels are situated in the well-drained Sites soil on the bench overlooking Norton Creek. Since 1996, we have produced limited amounts for the Advance Tasting Program. Over time, the consistent quality showed syrah to be perfectly matched to the climate and soil of Lytton Estate. As in the past, the 2007 vintage was co-fermented with a small amount of viognier from an adjacent parcel. Following harvest, it was assembled, in blind tasting, from the most intense and distinct lots.

Growing Season

Rainfall: Below average, at 35 inches

Bloom: Mid-May

Weather: Dry spring and typical warm, dry summer, with no sustained heat spells.


Harvest Dates: 4 – 28 September

Grapes: Average brix 26.0˚

Fermentation: Whole-berry, destemmed, not crushed, fermented on indigenous yeast; pressed after seven days; natural malolactic.

Barrels: 100% air-dried american oak barrels (41% new, 22% one year old and 37% two years old)

Aging: Twenty-three months in barrel

All estate grown grapes, hand harvested. Destemmed and whole berry fermented on the native yeasts, followed by full malolactic on the naturally-occurring bacteria. 0.46 grams/liter tartaric acid; minimum effective sulfur (35 ppm at crush;125 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.

Consumer Tasting Notes

Average Rating: 90.6

No. of Tasting Notes: 97

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