(From 2014 Vintage) Each vintage, we harvest multiple diverse lots of Zinfandel that span the entire Sonoma County Zinfandel landscape. Each of these lots is produced under the careful eye of our winemaker, Ted Seghesio. The best of these lots are selected to make Sonoma Zinfandel. A small amount of Petite Sirah is added to honor century old traditions and to provide color and structure. The result is a wine that offers tantalizing raspberry, blueberry, classic briary and spicy flavors with a balance of components for which Seghesio wines are known
(From 2010 Vintage) This racy wine is jammed with pepper and licorice, plus notes of black raspberry, roasted sage and smoke. Still youthful and unpolished, but promises much.
vegetative smokey and dark fruit aromas. a tad bitter with thick body, almost velvet like to tongue. a hint of bell pepper and cherry jam in aftertaste. great zinfin but too strong for me
Acidic on first sniff - very smooth on the finish. Decant & let it breathe. It mellows the tannins & brings out the natural sweetness of the Zinfandel grape.
had at lo bianco for mr gresh retirement. smooth and velvety, somewhat sweet
light with fruit flavors. bearyliciius. hot summer days would be wonderful.
with Ed and Margaret in Wisconsin. very good.
a bit strong but smooth
Valentines day 2011
- almost 3 years
Wine Spectator(From 2010 Vintage) Rating: 94/100 - As reviewed by Wine Spectator on 05/08/2013
Connoisseurs' Guide to California Wines(From 2002 Vintage) Rating: 88/100 - As reviewed by Connoisseurs' Guide to California Wines on Jan-06
Wine Advocate(From 2002 Vintage) Rating: 92/100 - As reviewed in Wine Advocate # 157 on Feb-05
Wine Spectator(From 2002 Vintage) Rating: 91/100 - As reviewed by Wine Spectator on 11/15/04
Connoisseurs' Guide to California Wines(From 2006 Vintage) Well-defined berryish fruit is the centerpiece in both the outgoing aromas and the full, fleshy flavors of this weighty effort, yet, for all of its volume and richness, it stays nicely on the varietal track with its background notes of dry spices and briar. It is youthfully exuberant and somewhat juicy in character, and it will be at its best in service with savory roasts of pork marinated in brine and basted with young port.