Winemaker Ted Seghesio
100% Sonoma Valley Zinfandel
In 1895, Edoardo Seghesio planted his first vineyard in America to Zinfandel. Today, four generations of grape growers later, half of the Seghesio family's 400 acres of vineyard are planted to Zinfandel. The Seghesio family’s benchmark is 60 years old and above, while the average age of the vines used for the ‘Old Vine’ Zinfandel is 90 years old.
Fruit for the Zinfandel comes from old, head pruned vines in Alexander and Dry Creek Valleys. Seghesio use hand canopy management during the growing season, including leaf removal and the tipping of shoots to promote lateral growth for optimal sun exposure. Crop thinning at 75% and 95% veraison encourages even ripeness and intensely flavoured fruit.
On Seghesio Family Vineyards Sonoma Zinfandel 2005
The Seghesio story begins in Piedmont Italy, with Eduardo Seghesio heading to the USA in search of a better life. With the younger generation of the family now at the helm, Zinfandel, Cabernet and Chardonnay have been much of the focus. Sourced from mainly old vine material, this is deeply concentrated wine, with layer upon layer of fruit and oak. The Juice, Matt Skinner.
Winter 2004 was long and wet, with more than 120 cm of rain falling in some parts of Sonoma. Spring 2005 was also cool and wet and some parts of the Valley saw hail damage as well as high rainfall levels. The grapes recovered in the summer, with July and August temperatures allowing the grapes to ripen fully.
Fermentation took place in open top fermenters, with regular punching down of the cap. Maceration lasted 12 days. The wine was aged in barrel for 12 months in 75% French oak and 25% American oak. One third of the oak was new.
Deep ruby in colour, this wine combines spicy, lush black fruit from Alexander Valley with cooler Dry Creek Valley fruit that offers structure and Zinfandel’s classic briary and raspberry flavours. Full-bodied dark berry fruits are supported by silky oak tannins, layers of concentrated flavours and a long, spicy finish.