The Seghesio family began making wine in California in 1895 when Edoardo Seghesio planted Zinfandel vines in Alexander Valley. Over the intervening years the third generation of the family, Pete Seghesio and his cousin Ted Seghesio, established the estate as a top producer of Californian Zinfandel. Today the winery has 120 hectares of vineyards which are all farmed sustainably in the appellations of Dry Creek Valley, Alexander Valley and Russian River Valley.
The vines for this bottling come from estate vineyards in Dry Creek and Alexander Valley with careful management of yields to ensure excellent quality.
The robust flavour profile makes this a great partner for barbecued meats and steak, although it can also be kept in the cellar for another few years.
