Grape variety : 94% Zinfandel, 6% Petite Sirah
“Pazienza , that was grandma’s favorite word—Patience.”– Edward Seghesio With the core made from founder Edoardo Seghesio’s original planting in 1895, this wine is 120 years in the making. Home Ranch Zinfandel consistently receives high praise from the critics, allowing it to transcend the category into a world class wine that just happens to be made from Zinfandel.
Food Matching "A variety of potato preparations, such as Gnocchi Gorgonzola. BBQ meats - not too spicy.
Tasting Note:Blackberry, black plum and other brambly fruit characteristic of Alexander Valley. “Graham crust” undertones typical of the Home Ranch terroir. Subtle hints of oak, briary acidity and a finish of ripe peach.
Terroir 2015 was one of the earliest harvests on record in Sonoma County. Although the summer was generally mild, spring’s dry warm weather accelerated vine development, ultimately producing smaller berries and concentrated flavors. Sustained warm weather coupled with depleted water reserves culminated with a furiously paced compact harvest that was completed before the end of September, producing a vintage of exceptional quality.
Climate Dry summers with little to no rainfall. Rains through the winter months. Average annual rainfall is 800mm. Annual high temperate is 22.6C; annual low temperature is 7.3C.
Geology Long, warm days aided by the absence of marine influence marks this site in Alexander Valley. The soils are composed of clay and clay loam with underlying layers of basalt, sandstone and volcanic rock. Vines are challenged by the low nutrient level of the clay and the shallow topsoil, which both force them to produce more concentrated fruit.
Vinification The grapes were picked by hand and sorted by hand to remove green material. After destemming (30% were left whole cluster), they were delivered without pumping to small, open-top fermentors with pneumatic assisted punch down maceration. The grapes fermented on skins for 9-11 days and were then drained to barrel to complete alcoholic fermentation and malolactic conversion in barrel. The wine was racked once prior to blending and bottling and returned to barrel for 1 month to coalesce.
Aging Barrel aged 13 months in 20% new French oak; neutral barrels were a mixture of French and American oak.
Residual sugar 0.46
Wine Advocate 93 Points!
Wine Spectator 92 Points!