Winemaking Update
ANDY ROBINSON | WINEMAKER
Harvest is almost here at Seghesio, and you can feel the energy in every row of the vineyards. Each day, I’m out there with our viticulture team, tasting berries, checking sugar levels, and watching tannins and flavors develop as the clusters edge toward ripeness. These little details matter. Picking at the right moment is what allows us to craft wines with freshness, balance, and character.
Back at the winery, our cellar crew is getting everything ready. Tanks are scrubbed, pumps and presses calibrated, hoses checked twice over. Ned Neumiller, our Director of Viticulture and I are in constant communication, comparing notes and timing so that when fruit starts arriving, we can capture it at its very best. This is the moment when vineyard and cellar come together most closely. Harvest is when the vineyard tells us its story, and my job is to listen carefully.
As we wait for those first bins, I’m excited to share three wines from the 2023 vintage. Home Ranch Zinfandel is always a winery favorite, with boysenberry and blackberry pie aromas, vibrant black cherry on the palate, and fine, lingering tannins. It pairs beautifully with the Korean braised short ribs recipe we’ve included in this release, and we’ve tucked in a Seghesio-branded bamboo spoon to make the pairing even more personal. Venom Sangiovese, from Rattlesnake Hill, shows red cherry and floral notes, bright orange peel and spice on the palate, and a long, structured finish—ideal with mushroom risotto, duck confit, or chicken cacciatore. Finally, Marian’s Reserve, honoring Seghesio’s matriarch Angela Marian Seghesio, is generous and layered, with dark fruit, mocha, and chocolate unfolding into depth and richness. It’s both approachable now and built to age gracefully.
Harvest is a season that asks everything of us, but it also gives back in equal measure. With each vintage we’re reminded why we do this work: to share wines that bring people together at the table. Here’s to the early mornings, the long days, and the wines that make it all worthwhile.
Salute!
Andy Robinson
