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2012 Seghesio Sonoma County Zinfandel SKU #1141124

Price: $17.95

CG 92 WS 90
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Professional Reviews

K&L Notes

The Seghesio family first planted Zinfandel back in 1895, and their Sonoma County blend continues to be a benchmark of quality Zin. The 2012 vintage saw a return to the long, warm and mild growing conditions that Zin loves. To manage the large crop that was produced that year, Seghesio employed extensive crop thinning and canopy positioning. Combining spicy, briary, and lush Zin fruit characteristics from vineyards in the Alexander and Dry Creek Valleys, this wine was aged for 10 months in 60% American oak barrels (15% new) and 40% in neutral French and Hungarian oak. It's 87% Zinfandel, with the balance comprised of typical Zin companions Petite Sirah, Carignane, and a splash of Syrah. For good reason, Seghesio Zinfandel is often seen on Sonoma County wine lists.

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Staff Reviews

  • John Majeski
    By: John Majeski
    5/5/2014
    K&L Staff Member
    Hey friends, spring is already well sprung and your long-dormant propane grill is restlessly channeling Jim Morrison.... "C'mon baby light my fire!" So put on the sizzle and grill up some mouthwatering beef fajitas (today is Cinco de Mayo after all!), then lightly chill and uncork a bottle or two of this sensational, well-balanced Zin, a virtual scramble among the brambles with rapturous notes of blackberry and briar seasoned with gentle oak, a dash of spice and a kiss of licorice. Nothing out of sync here, just the interplay of richly beautiful fruit, well-composed tannins and a fine, satisfying finish. Awaiting the the grill of your dreams.....
    Top Value!
  • Patrick Cu
    By: Patrick Cu
    5/4/2014
    K&L Staff Member
    Seghesio always provides a great value in California Zinfandel with their Sonoma County bottling. The 2012 showcases how well balanced and easy to drink a Zin can be. Juicy blackberries, light spice, and good acidity are all present and well integrated with one another. This is not the overly ripe and super jammy style of Zinfandel, but instead a more restrained and approachable take. That helps in making it more food friendly for the upcoming barbecue season!

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