Wednesday, August 30, 2017

New wines from the Seghesio family

New wines from the Seghesio family....
In 1896, my great-grandfather, an immigrant from Italy, purchased a plot of land boasting a young vineyard for 10 gold coins he earned working as a cook in California’s gold mines. With its fog, cobbled hillsides and proximity to the ocean this special place reminded him of his hometown for which he named it, San Lorenzo. At the same time, my paternal grandfather, already a winemaker in California, planted his stake in the same area founding Seghesio Family Vineyards and Winery. Eventually, my parents would meet over a grape purchase at San Lorenzo.

Today it is my privilege to steward the San Lorenzo planting and honor this iconic 120 year old vineyard with its own label. Walking this vineyard humbled by my rich history in the California wine industry, I began Journeyman with my wife and sons to share with them this craft that has sustained our family for generations.

---- Peter Seghesio

2015 Journeyman Russian River Valley Chardonnay...$46.99

488 Cases
Journeyman Chardonnay is a blend of four extraordinary vineyards: Zio Tony, Lucky Well, Dutton and the famed Ritchie Vineyard. Carefully harvesting select portions of these famed sites in the middle of the night and at the peak of maturation, we are able to achieve great depth of flavor from this noble grape. Flavor accents of red apple, 'chablis-like' limestone and white blossoms accented with fine French oak tannins surround the creamy palate of this complex wine.

2015 San Lorenzo Estate Rockgarden Zinfandel....$46.99

425 cases
Produced from the steepest part of our San Lorenzo Estate, this vineyard derives its name from the large cobbles that challenge it to produce. The Padrone clone, a favorite from my many days walking acres of Sonoma County’s zinfandel vineyards purchasing for Seghesio, was my choice for this site just below our home. Grapes are harvested at night, double sorted, then placed in small 4-ton, open-top tanks where they cold-soak for 5 days at 55°. Punch-downs and pump-overs ensue until day 6 when we turn off the cooling and inoculate to begin fermentation.
Aging 100% François Frères (1/3 each new, one-year old and two year old barrels)

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