I have a shelf in my wine refrigerator dedicated to prematurely rejected and/or implausible Seghesio vintages—’98 Barbera, ’95 and ’97 Sangiovese, ’02-’04 Zinfandel to name a few. Actually, they were only implausible to the fools who gave them up. Enter Rob who swipes them up as they appear on WineBid.com. Since then, I have enjoyed some of the most artful examples of Seghesio’s work over the past 15 years.
In all seriousness, 5 or 6 years old really isn’t much to ask of a well-crafted Zinfandel. Nor is it simply a matter of retaining the quality demonstrated upon release, good Zinfandel can actually get better—much better. It can be a shame actually. Hype often surrounds rock solid Zins as they flood the wine stores and pages of Spectator, we drink them up like mad, and move on—like barbecue season. No one cares about the aging potential; the mindset isn’t there.
Intense blackberry—juicy and bold with not a hint of age, either on the nose, tongue, or in the glass. Burly and spicy with an exceptionally drawn-out finish for a Zinfandel. The oak seasoning is light and relegated to the finish where it communicates toast and vanilla.
The 2005 vintage offered a cooler growing season, which clearly emphasizes the juicy acidity of this Zinfandel.
Intense graphite on the nose, cooling mineral on the palate. Old world—if old world existed in the Zinfandel world as it does with varietals like Cabernet Sauvignon and Pinot Noir. As good as any recent vintage Home Ranch Zinfandel I’ve tasted (a $30 single vineyard Zinfandel from Seghesio that I am a huge fan of) with perhaps even more dimension and less oak imprint. This wine is in its strike zone, but will no doubt hang on for the next few years.
I never know whether to write about wines such as this. Again, I have relevancy concerns—unless it’s the latest release it’s worthless to readers. Who cares if you can’t go out and buy it? But, if I only did that, so much great wine would remain uncredited—or worse, not get a shot at redemption from premature reviews. So, I’ve made a note on this one.