2017 Syrah Grenache Mataro

2017 Syrah Grenache Mataro

Wine Information

62% Syrah, 27% Grenache, 11% Mataro

*Members-only release. Learn more about our ATP membership program.




Lytton Springs


Dry Creek Valley

Alcohol By Volume


Winemaker Tasting Notes

Inky dark color. Pepper, chocolate and cassis on the nose followed by unctuous plum, chocolate and mint on the palate. Lingering finish with a hint of sage. JO (2/20)

Vintage Notes

Heavy winter rains broke the drought, replenishing moisture to the soil. Warm summer weather helped bring the mataro, a late ripening grape, to perfect maturity. Excellent concentration from the syrah brings color and depth. After twelve months in barrel, tannins have softened, revealing the spicy character of this Rhône varietal wine. Enjoyable upon release, it will evolve over another six-to seven years.


This wine comes from two hillside parcels at Lytton West. One is planted entirely to syrah while the other we planted half to grenache and half to mataro. A late ripening variety, mataro, synonymous with mourvedre, does not always mature before the onset of fall rains. Typically it is used as a blending varietal. In 2017, both ripened fully and we fermented them separately. After malolactic we decided to combine the elegant fruit of the grenache with the earthier mataro and syrah.

Growing Season

Rainfall: 61.5 inches (above normal)
Bloom: May
Weather: A wet winter gave us much needed rain. Cool weather in the spring affected set across all varieties. Several heat spikes in late June, July and August saw temperatures over 105 degrees. Harvest started before the Labor Day heat wave hit; we quickly finished harvesting by mid-September.


Harvest Dates: 5 & 30 September
Grapes: Average Brix 24.1˚
TA: 6.21 g/L
pH: 3.71
Fermentation: Natural primary and secondary; daily pump-overs; pressed at eight days.
Barrels: 100% air-dried American oak barrels (10% new, 40% one and two years-old, 30% three years-old, and 20% four and five years-old).
Aging: Twelve months in barrel

Hand-harvested, sustainably grown, estate grapes; destemmed and crushed; fermented on the native yeasts, followed by a full malolactic on the naturally occurring malolactic bacteria; 0.6 g/L tartaric acid addition; oak from barrel aging; minimum effective sulfur for this wine (35 ppm at crush and 103 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.

Food Pairings

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