Seghesio Family Vineyards is dedicated to the production of extraordinary Zinfandels and the cultivation and preservation of old-vine vineyards. Estate vineyards encompass approximately 320 acres in the Alexander, Dry Creek and Russian River Valleys. Multiple lots of Zinfandel are produced under the careful eyes of winemaker Andy Robinson. The best of these lots are selected to make Sonoma Zinfandel. A small amount of Petite Sirah is added to honor century old traditions and to provide color and structure. The result is a wine that offers tantalizing raspberry, blueberry, classic briary and spicy flavors with a balance of components for which Seghesio wines are known. 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. The grapes were hand harvested and sorted as clusters and berries before being transferred to various fermentation tanks, with a breakdown of: 65% pump-over fermentation in closed-top stainless steel with delestage through tub and screen; 25% small, open-top fermentation with hand punch-down cap management; 10% stainless steel rotary tank fermentation. Fermented on the skins took place for 7 to 12 days before being transferred to barrels to complete malolactic fermentation. 2017 vintage – 87% Zinfandel, 9% Petite Sirah, 2% Carignane, 1% Syrah, 1% Mixed Reds. Aging: 9 months in 70% American oak (12% new), 30% neutral French oak. Aromas of wild blueberry, briary raspberry patch and baking spice give way to a palate of juicy, ripe blackberry and black plum. Soft tannins, a rich mouthfeel and focused acidity lead to a long finish, creating a delightful wine to pair with red sauces, pizza, and barbeque, as well as sopressata and dry jack.