Seghesio Family Vineyards Zinfandel Angela's Table 2016

Aggressive hand canopy management was maintained throughout the season. Yield management techniques were employed to ensure even ripening and to keep crop loads in balance. The grapes were hand harvested and sorted as clusters and berries before being transferred to various fermentation tanks, with a breakdown of: 65% pump-over fermentation in closed top stainless steel with delestage through tub and screen; 25% small open top fermentation with hand punch-down cap management; and 10% stainless steel rotary tank fermentation. Fermented on the skins from 7 to 12 days before being transferred to barrels to complete malolactic fermentation.

With a bouquet of cedar, spice, and sun-ripened blackberries, our Sonoma Zinfandel makes a strong first impression. Bold and richly textured on the palate with an intensity and purity of fruit reflected in notes of wild blueberries, plum, and black currants. A light dusting of tannins provides structure and a long finish that is boueyed by fresh juicy acidity. This is a delightful wine to pair with red sauces, pizza, and barbeque, as well as sopressata and dry jack.