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Seghesio Sonoma Zinfandel 2007

Zinfandel from Sonoma County, California
  • WS93
0% ABV
  • WS90
  • WS93
  • CG90
  • WS92
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4.1 17 Ratings
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4.1 17 Ratings
0% ABV

Winemaker Notes

#10 Wine Spectator Top 100 of 2008

Scents of raspberries and blueberries intertwined with briar patch spices. Ripe raspberry and blueberry flavors persist. A hint of creamy oak and a silky and refined texture with a juicy character. Juicy acidity and integrated tannins smooth the finish.

Excellent paired with red sauces, pizza, BBQ, and a variety of meats and spicy cuisine.

"A seductive and vigorous Zinfandel, with smoky black cherry and blueberry aromas and youthful wild berry, sage and cracked pepper flavors that have a lingering finish and zesty tannins. Drink now through 2012." 93 Points
Wine Spectator

Critical Acclaim

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WS 93
Wine Spectator
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Seghesio

Seghesio Family Vineyards

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Seghesio Family Vineyards, , California
Seghesio
Seghesio Family Vineyards was established in 1895 when Italian immigrant and winemaker Edoardo Seghesio planted his first Zinfandel vineyard in what is now Seghesio's Home Ranch Vineyard in Sonoma County's Alexander Valley.

Edoardo and his wife Angela continued to tend their vineyards through Prohibition and were one of approximately 100 wineries to survive that era. Post-prohibition, Seghesio was a key supplier of grapes and bulk wine to large California wineries.

The modern era saw fourth generation family member Ted Seghesio make the first wines under the Seghesio label. Under the leadership and guidance of Ted and his cousin Pete, Seghesio Family Vineyards has become renowned for exceptional Zinfandels and Italian varietals.

In 2011 Seghesio Family Vineyards joined Crimson Wine Group. Today, in addition to Ted as winemaker and Pete as Ambassador, several members of the Seghesio family hold positions, both in the vineyards and winery, including fifth generation family member Ned Neumiller who serves as Seghesio's Grower Relations & Viticulture Manager.

Champagne

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Associated with luxury, celebration, and romance, Champagne is home to the world’s most prized sparkling wine. In order to be labeled ‘Champagne’ within the EU and many New World countries, a wine must originate in this northeastern region of France and adhere to strict quality standards. Made up of the three towns Reims, Épernay, and Aÿ, it was here that the traditional method of sparkling wine production was both invented and perfected, birthing a winemaking technique as well as a flavor profile that is now emulated worldwide. Well-drained limestone chalk soil defines much of the region, lending a mineral component to the wines. The climate here is marginal—ample acidity is a requirement for sparkling wine, so overripe grapes are to be avoided. Weather differences from year to year create significant variation between vintages, and in order to maintain a consistent house style, non-vintage cuvées are produced annually from a blend of several years.

With nearly negligible exceptions, three varieties are permitted for use in Champagne: Chardonnay, Pinot Noir, and Pinot Meunier. These can be blended together or bottled varietally, depending on the final style of wine desired. Chardonnay, the only white variety, contributes freshness, delicacy, and elegance, as well as bright and lively acidity and notes of citrus, orchard fruit, and white flowers. Pinot Noir and its relative Pinot Meunier provide the backbone to many blends, adding structure, body, and supple red fruit flavors. Wines with a large proportion of Pinot Meunier will be ready to drink earlier, while Pinot Noir contributes to longevity. Whether it is white or rosé, most Champagne is made from a blend of red and white grapes—and uniquely, rosé is often produce by blending together red and white wine. A Champagne made exclusively from Chardonnay will be labeled as ‘blanc de blancs,’ while one comprised of only red grapes are called ‘blanc de noirs.’

STCCS019F2007_2007 Item# 96119

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