Now owned by Crimson Wine Group, who own Pine Ridge, Seghesio remains focused on its family roots with Ted Seghesio making better wines than ever before. The astonishing concentration of flavours that Seghesio achieve in their wines can be attributed to the age of the vineyards, some of which were established as far back as 1895. Italian consultant Alberto Antonini has assisted in improving the quality of their Sangiovese (which is sourced from the oldest vineyards of the variety in California) and his influence can also be seen in the ripe, juicy, approachable style of Zinfandel that has become Seghesio's hallmark. Displaying freshness, purity of fruit, balance and elegance that can be difficult to achieve with the variety, the Seghesio Zinfandels have scooped trophies and Gold medals at the Decanter World Wine Awards and International Wine Challenge for a number of recent years.
Grapes were primarily estate-grown from old head-pruned vineyards in the Dry Creek bench and the cooler southwest Alexander Valley. The average age of the vines is approximately 70 years old. Aggressive hand canopy management was maintained with a green harvest, weak shoot removal and veraison thinning performed to ensure even ripening. The older vines' devigorised root systems produce less, yet more intense, fruit highlighting Zinfandel's spicy characteristic.
2014 was one of the warmest growing seasons on record in Northern California. Rain in late-March paved the way for available water through budburst, but continued warm weather coupled with depleted water reserves culminated in an early harvest, which finished before the end of September.
100% of the grapes were fermented in small, open-top fermenters with regular punch-downs during a nine-day maceration. This was followed by malolactic fermentation in barrels. The wine was barrel-aged for 14 months in French, American and European oak barrels (20% new French oak).
Deeply perfumed aromas of dark berries and old vine Zinfandel's woody spiciness. Layered bright fruit flavours reminiscent of a rich berry pie with a toasted crust. A vibrant acidity and balanced tannins thanks to low yields in the vineyard which continue through the long, lingering finish.