2018 Lytton Estate Syrah

2018 Lytton Estate Syrah

Wine Information

89% Syrah, 11% Viognier

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

Vintage

2018

Vineyard

Lytton Springs

Appellation

Dry Creek Valley

Alcohol By Volume

14.8%

Winemaker Tasting Notes

Deep ruby in color with aromas of blackberries, purple flowers, soy, cured ham, cantaloupe, anise and baking spices. Bold and ripe fruit on the palate with layers of minerality, herbs and soft tannins lead to a long and juicy finish. TG (11/22)

Vintage Notes

This winter’s warm weather and limited rainfall prompted early bud-break and the start of the growing season. However, a cool and foggy summer slowed ripening. The lack of rain created water stress on the vines. That kept clusters and berries smaller than normal. The resulting intense color and flavor produced an excellent vintage. Enjoyable now, this wine will continue to develop over the next twelve to fifteen years. EB (4/20)

History

At Lytton Springs West, Ridge has just over three acres of twenty-six year old syrah noir, the California selection from plantings in 1916. This parcel is situated in the well-drained site’s soil on the bench overlooking Norton Creek. Since 1996, we have produced limited amounts of syrah for the Advance Tasting Program (ATP). Over time, the consistent quality showed syrah to be well-matched to the climate and soil of Lytton Estate.

Growing Season

Rainfall: 25 inches (below normal)
Bloom: May
Weather: Winter rains were light this year, totaling 25 inches. Rains in April and May helped the vines get through the summer.

Winemaking

Harvest Date: 19 September
Grapes: Average Brix 26.2˚
TA: 6.29 g/L
pH: 3.78
Fermentation: 100% whole-berry, de-stemmed, not crushed, fermented in open-top tanks on indigenous yeast; pressed after six days; natural malolactic.
Barrels: 100% air-dried American oak barrels (10% new, 90% one year old).
Aging: Nineteen months in barrel

Hand-harvested, organically grown, estate grapes; de-stemmed and whole berry fermented on the native natural yeasts in open top tanks; oak from barrel aging; minimum effective sulfur (35 ppm at crush, 85 ppm during 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: 92.5

No. of Tasting Notes: 2

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