About This Wine
A Zinfandel Family With The 'Midas Touch'
When Edoardo Seghesio first planted Zinfandel in California's Alexander Valley in 1895, Zinfandel was the "boss" grape of Sonoma County. Thriving in the California sun, Zinfandel reminded many of the area's Italian immigrants of the fruit-forward wines they'd enjoyed with every meal in their homeland.
As Seghesio's family grew, so did his Zinfandel vineyards. Eventually the Seghesio family vineyards grew to more than 300 acres of estate Zinfandel in the Alexander and Dry Creek Valleys. While Seghesio Family Vineyards now produce many types of wine, Zinfandel remains their passion.
That passion for Zinfandel shines through today. Seghesio Zinfandels frequently appear on Wine Spectator's Top 100 List. In fact, Robert Parker says Seghesio has the "midas touch" when it comes to Zinfandels. After all, if you've been lovingly creating Zinfandels for more than 100 years, chances are you're one of the best in the business.
California's own grape variety. Red Zinfandel (not to be confused with "white" Zinfandel) can produce full-bodied wines packed with ripe berry fruit and smooth tannins. Flavors of blackberries and spicy pepper.
- Grape Composition:100% Zinfandel
- Grape Source:Alexander Valley and Dry Creek Valley
- Aromas & Flavors:Raspberries, Blackberries, Freshly Baked Bread, Cracked Pepper, Spices
- Aging Vessels:75% American oak (20% new) 25% French oak
- When to Drink:Now through 2015
- Food Pairing SuggestionPasta with marinara sauce, pizza, barbeque, spicy Asian cuisine, or grilled sirloin steak.
Bold aromas of briary wild berry and cracked pepper lead to plush, layered flavors of black raspberry, toasty sage and espresso that finish with zesty tannins. Drink now through 2016. 69,000 cases made.