2019 Lytton Estate Syrah

2019 Lytton Estate Syrah

Wine Information

92% Syrah, 8% Viognier – Organically Grown

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

Vintage

2019

Vineyard

Lytton Springs

Appellation

Dry Creek Valley

Alcohol By Volume

14.1%

Winemaker Tasting Notes

Deep ruby color with aromas of violets, blueberries, root beer, pink taffy, baked ham and dried herbs. Medium body with a soft entry leads to subtle tannins that meld with vanilla oak characteristics. The finish is long and enjoyable. TG (12/23)

Vintage Notes

This wine comes from the oldest syrah vines planted at Lytton West thirty years ago. Late morning fog tempered the summer heat. To maximize sunlight, we pulled leaves to expose the fruit. Co-fermentation with eight percent viognier has enhanced aromas. To allow tannin and oak to fully integrate the wine was aged in barrel for twenty months. This deeply colored, structured syrah is enjoyable as a young wine and will develop further over the next fifteen years. JO (7/21)

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: 61.2 inches (above normal)
Bloom: May
Weather: Total rainfall for the season was almost double our usual amounts. The vines responded with bountiful yields of great quality.

Winemaking

Harvest Date: 17 September
Grapes: Average Brix 25.8˚
TA: 4.11 g/L
pH: 3.8
Fermentation: 100% whole-berry, de-stemmed, not crushed, fermented in open-top tanks on indigenous yeast; pressed after seven days; natural malolactic.
Barrels: 100% air-dried American oak barrels (20% new, 80% one year old).
Aging: Twenty 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, 126 ppm during 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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