2015 Seghesio Zinfandel Sonoma

Year: 2015
Appellation: Sonoma County
Country: USA - California
Wine Spectator: 90
California Grapevine: 91
Red Wine
Alcohol by Volume: 14.8%
Price :
$17.95

NEW RELEASE!!

"This is loaded with zesty blackberry and raspberry fruit, offering a vibrant structure and appealing accents of toasted sage, white pepper and licorice. Drink now through 2027. 102,000 cases made.–TF " (WS)

"3. 2015 Seghesio, Sonoma County ($26) – Medium-dark ruby; forward, ripe, briary, raspberry and blackberry fruit aroma with spicy notes and hints of dill, licorice, vanilla, and peppercorns; full body; forward, rich, ripe, plummy, red and black fruit flavors that have firm structure along with supple richness in the mouthfeel; medium-full to full tannin; lingering aftertaste. Easy and appealing to drink now and over the near term with its forward, rich fruit and controlled tannin. Very highly recommended. 14.8% alcohol; 102,000 cases; blended with 9% PS, 3% Carignane, and 3% Syrah; released September 2016. (Group Score: 16.4, 2/3/4; My Score: 17 [91/100], first place)" (CGV)

Winery Notes:
Vineyards:
A blend comprised of Zinfandel from vineyards in Dry Creek and Alexander valleys.

Vintage:
2015 was one of the earliest harvests on record in Sonoma County. Although the summer was generally mild, spring’s dry warm weather accelerated vine development, ultimately producing smaller berries and concentrated flavors. Sustained warm weather coupled with depleted water reserves culminated with a furiously paced compact harvest that was completed before the end of September, producing a vintage of exceptional quality.

Vineyard Regimen:
Aggressive hand canopy management was maintained throughout the season. Yield management techniques were employed to ensure even ripening and to keep crop loads in balance.

Fermantation Regimen:
60% pump-over fermentation in closed-top stainless steel with delestage through tub and screen; 20% small, open-top fermentation with hand punch-down cap management; 20% stainless steel rotary tank fermentation. Fermented on the skins from 7 to 12 days before being transferred to barrels to complete malolactic fermentation.