“Every vintage, we harvest multiple diverse lots of Zinfandel that span the entire Sonoma County Zinfandel landscape. Each of these lots is produced under the careful eyes of winemaker Andy Robinson. The best of these lots is 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. Vineyards: A blend comprised of Zinfandel from vineyards in Russian River, Dry Creek and Alexander valleys. Winemaking: 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; and 10% stainless steel rotary tank fermentation. Fermented on the skins from 7 to 12 days before being transferred to barrels to complete malolactic fermentation. 2020 vintage – Intense aromatics of currant and plum are complemented by savory notes of black olive, anise and allspice. A bright entry of briary black raspberry gives way to a bold palate of supple, lively tannins and a powerful, lingering finish. 83% Zinfandel, 10% Petite Sirah, 3% Alicante, 4% Mixed Reds.