2022 Lytton Estate Petite Sirah

2022 Lytton Estate Petite Sirah

Wine Information

100% Petite Sirah, Organically Grown

Vintage

2022

Vineyard

Lytton Springs

Appellation

Dry Creek Valley

Alcohol By Volume

14.0%

Winemaker Tasting Notes

Dark opaque black color, briary blackberry fruit nose with a hint of pepper, full bodied, well coated tannins on the palate, vanilla mint and floral notes with a long finish. JO (1/25)

Vintage Notes

Mild summer weather evenly ripened the petite sirah at Lytton West. By September seventh, the hillside blocks of dark, tightly packed clusters had accumulated enough sugar to begin picking. Five days later, the parcels at the lowest elevation were ready as well. Five of the blocks were chosen for their deep color, rich texture and complexity. This exemplary wine will continue to develop over the next ten years. SR (3/24)

History

The oldest petite sirah vines on our Lytton Estate were planted in 1901 and the youngest in 2008. We made our first wine from the property in 1972. In 2002, we began bottling portions of the petite sirah as a separate wine for a limited release, up until then it had always been included in the Lytton Springs Zinfandel. In 2003 we made another limited release and in 2009 our first national release.

Growing Season

Rainfall: 20.5 inches (below average)
Bloom: Early May
Weather: 2022 was the third year of drought. Thankfully, we received spring rains that helped the vines. These same rains caused shatter in our zinfandel, reducing their crop. Two heat spells pushed the vines to another early harvest.

Winemaking

Harvest Dates: 7 – 12 September
Grapes: Average Brix 23.3˚
TA: 6.5 g/L
pH: 3.76
Fermentation: Whole berry fermentation. Natural primary and secondary; limited pump-overs to once daily.
Barrels: 100% air-dried American oak barrels (20% new, 5% one year old, 12% three years old, 22% four years old, and 41% five years old).
Aging: Sixteen months in barrel

Hand-harvested; organic, estate-grown grapes; destemmed, whole berry fermented on the native yeasts, followed by full malolactic on the naturally-occurring bacteria; oak from barrel aging; minimum effective sulfur for this wine (35 ppm at crush; 86 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

See all food pairing recipes we have created specifically for this wine.

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