Barbera has the highest acidity of the grapes we produce, but the bright fruit flavors characteristic of California bring it into balance. This wine was first released in 1995, our centennial harvest, as a tribute to the foresight and hard work of the older generations of the Seghesio family. Inspiration for the blend came from Ted and Pete's trip to VinItaly in 1992. It is a blend of our 20 best barrels of Cabernet, Sangiovese, Merlot and Barbera. This estate vineyard was planted in 1961, in the Russian River Valley.
Crop yields are limited to two tons per acre.
Distinguished by a vineyard-designated label, this cooler climate ranch vastly differs from our other vineyards. Punch-down fermentation in small lots adds to this wine's rich extraction. This wine is made from Grandpa's first planting of Zinfandel dating to 1895. The vineyard surrounds the Seghesio family home in Alexander Valley. This classic Alexander Valley zinfandel is distinguished by flavors of blueberry and black raspberry.