20 results for "Seghesio Sonoma Zinfandel 1998" between $10.00 and $75.00

Wild berry patch aromas and scents of freshly baked bread Desired varietal markers of raspberries, blackberries and Zin’s briary spiciness reflect the excellent 2009 vintage Zin’s ever-present acidity enhances the finish and fine, dusty tannins add complexity, mouthfeel and structure Layered nuances of flavor with cracked pepper, tilled soil and a hint of creamy oak Characteristic synergy of components – balanced and elegantly structured. Food Affinities: Red sauces, pizza, barbecue, spicy cuisine...

Every year, we bring in approximately 35 lots of Zinfandel averaging 25-30 years in age. 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 blended in the wine for added complexity. The result is a tantalizing black raspberry and classic briary flavored wine with a balance of components for which Seghesio wines are known. Winery

The 2010 vintage is the coldest on record over the past 40 years. Cool, wet, foggy spring conditions lingered into summer, prompting growers to drop some of an already-small crop. Canopies were opened to take advantage of greater fruit exposure to encourage ripening and to stave off mildew pressure. Then, in August, a spike of temperatures near 110 degrees burned much of the crop that was not yet acclimated to heat. We lost an average of 25% of our crop in 2010.

- The bid to name Zinfandel California's "State Varietal" may have failed, but this red wine grape, grown extensively in California since the mid-1800s, is grown in few other places in the world. Sadly, much of what's cultivated today is planted where it's too hot and flat. But when planted to well-drained, hillside vineyards that are warm but not too hot, like those in Sonoma County's Dry Creek Valley and Amador County in the Sierra Foothills, Zinfandel can produce wines with plenty of character...

While this winery usually focuses on single-vineyard bottlings, Seghesio Family Vineyards Zinfandel is made from numerous Seghesio parcels. Made with excellent fruit and expertly vinified, this well-crafted wine is then aged for 11 months. This is a smoky, luscious red with ample dark berry notes and solid tannic structure.

90 points from Wine Spectator's Tasting Highlights: "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."

Description Save on a Case! WS 90pts. - Our family roots are firmly planted in Zinfandel as our Great-Grandfather, Edoardo Seghesio, first planted Zinfandel on our Alexander Valley Home Ranch in 1895. Today, we share his passion as we farm over 400 acres of estate Zinfandel in the worlds best growing regions for the grape --- Alexander and Dry Creek Valleys. This wine combines sites that have produced Zinfandel for over a century with newer sites that utilize proprietary clones and the most advanced...

Product Description Started in Alexander Valley, four generations of the Seghesio family have tended these vineyards with humility and passion. Seghesio produces almost exclusively estate wines on some of the same vineyards first planted in the late 1800”s. With vineyards in the Russian River valley, Dry Creek Valley, and Sonoma, the main Grape of Seghesio is Zinfandel

Seductive from first sight! Striking color density and a deep, dark purple hue foreshadow the black raspberry fruit and intriguing spices. Showcases lighter aromas of spice box and shaved cocoa nibs highlighted by a floral perfume. The wine fills the mouth from first sip with flavors of fruit and spice supported with pillars of ripe tannin and youthful acidity bound to stand the test of time. Food Affinities: Roasted duck and other game, red sauces, and well-marbled beef.

Description Winemaker Notes - Multilayered blend of two neighboring vineyard sites provides a complex medley of fruit including dark berries and a briary essence. Flavors of warm boysenberry pie and pomegranate jamminess. Notes of anise and cinnamon from optimal barrel aging add depth and complexity. Undertones of shale earthiness. Warm days, evening breezes, cool nights and extended hang-time preserved a succulent acidity and ripe, integrated tannins.