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. Although best known for their reds, Seghesio also produces a delicious Arneis, another traditional Italian variety, which is sealed under Stelvin to retain its superb aromatic character.
Grapes were primarily estate-grown from the Home Ranch, River Road, Lone Oak and San Lorenzo vineyards in Alexander Valley, and the Cortina vineyard in Dry Creek Valley. Aggressive hand canopy management was maintained throughout the season. Yield management techniques were employed to ensure even ripening and to keep crop loads in balance.
2015 was equal measures of good and bad weather. Drought early in the season threatened grape set and winegrowers were fearful there wouldn’t be enough water to support the vegetative cycle. But rains in February and April helped to counter this coupled with warm sunny weather during late summer and early autumn. Harvest began early in August and despite lower yields showed great aromatic and flavour potential.
During fermentation the must was divided into three parts and each was vinified in a different way. 20% of the grapes were punched-down by hand in small open-top fermenters, 60% went under pump-over fermentation in closed-top stainless steel tanks with delestage and the remaining 20% was fermented in stainless steel rotary-tank. Fermentation on the skins lasted 7-12 days. The wine was barrel aged for 9 months in 60% American oak (of which 12% was new), 40% neutral French oak and neutral Hungarian oak.
85% Zinfandel , 9% Petite Sirah, 3% Syrah/Shiraz, 3% Carignano/Carignan.
Full of the spicy, lush black fruit of the Alexander Valley. Wild raspberry and blackberry flavours emerge on the palate along with the structure of the cooler Dry Creek Valley. Balanced and elegant.
ABV = 15.0%.