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Seghesio Family Vineyards - Sonoma County - Zinfandel

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Tasting notes
90 Points - The Wine Advocate
"The medium ruby colored 2017 Zinfandel Sonoma County is scented of spiced peaches, warm raspberries, blueberries and potpourri with notes of cinnamon, dried leaves and exotic spices. The palate is medium to full-bodied, soft and lush with juicy acidity and a long, flavorful finish. This is an easy-drinking but nonetheless delicious Zinfandel and a great value. 76,500 cases produced." - Erin Brooks
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More about the Producer

  • Seghesio Family Vineyards

    Seghesio Family Vineyards

    Onshore Cellars - ICONIC Producer

    The Seghesio Family Vineyards have roots in Sonoma County back to 1895 when Italian immigrant Edoardo Seghesio planted his first Zinfandel vineyard there, now the oldest Zinfandel vineyard in America. Persevering through prohibition, Seghesio is one of only 100 wineries, of more than 2,000 American wineries, that lasted through this period. Flourishing on bulk wine sales, many people were unaware that some of the best wines in Sonoma County were grown by the Seghesio family. It wasn’t until 1983 that the first wines were bottled and labelled with the Seghesio name. Now in the hands of the fifth generation and more than 120 years of winemaking experience, Seghesio Family Vineyards is known for their magnificent Zinfandels and other Italian varieties.

     

    Sustainable practices are paramount to the Seghesio family, instilled generation after generation, but not officially adopted until 2003. The family recognises that their own livelihood, and that of future generations depends on respecting and preserving the land. With an aim to protect the local ecosystem, the family protects local streams from runoff, has installed bat boxes, owl boxes, and hawk perches, plants native cover crops, harvests by hand, and has installed weather stations at each vineyard to provide specific information on watering and pesticide control. Their cellars are no different; selecting recycled materials for packaging, adding motion sensitive lighting, using new technology to reduce water usage, recycling water on-site and the installation of solar panels. The family has kept a few of their small (11,000-15,000 litres) redwood tanks on site which were originally used for the bulk wine fermentation, but have recycled the old-growth redwood from the larger tanks (115,000 litres) and used this beautiful wood in their Redwood Room for events on site. 

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