Wine Details
Region
Wine Description
(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
Winemaker's Notes
(From 2011 Vintage) Spice, lush black fruit flavors of Alexander Valley. Briary and raspberry flavors are present, along with structure of of cooler Dry Creek Valley. Overall, this is a balanced and elegantly structured Zinfandel.
about 2 yearsFruit that defines lushness on the nose. Very jammy on the palate, with dark berries. With food, the jamminess is downplayed into a really nicely balanced zin with a hint of underlying body.
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about 2 years
Pinnacle of Zinfandel. Huge, lush fruit. Blueberry and blackberry. Seems to grow in power on the tongue.Chewy and good.
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Wine Spectator(From 2010 Vintage) Rating: 94/100 - As reviewed by Wine Spectator on 05/08/2013
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Connoisseurs' Guide to California Wines(From 2002 Vintage) Rating: 88/100 - As reviewed by Connoisseurs' Guide to California Wines on Jan-06
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Wine Advocate(From 2002 Vintage) Rating: 92/100 - As reviewed in Wine Advocate # 157 on Feb-05
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Wine Spectator(From 2002 Vintage) Rating: 91/100 - As reviewed by Wine Spectator on 11/15/04
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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.
"Bold aromas of briary wild berry and cracked pepper lead to plush and layered black raspberry, toasty sage and espresso flavors that finish with zesty tannins. Drink now through 2016." 90 Points Wine Spectator