Winemaking Update
ANDY ROBINSON | WINEMAKER
There’s an undeniable energy at Seghesio during harvest, and this year, we felt it earlier than usual. A warm winter set the stage for an early spring and bud break in March, putting us ahead of our typical pace. Cool spring rains and strong winds challenged the vines, but the healthiest clusters prevailed, and we began bringing in fruit in early August.
Our first Zinfandel arrived in mid-August and the pace only picked up from there. At the height of harvest, the fermentation cellar becomes a well-orchestrated beehive, with fruit moving from sorting to fermentation and our team working with focus and precision at every step. Once the fermentations get going, you can catch the ethereal aromas of Sangiovese and Zinfandel throughout the cellar.
It’s worth noting harvest is one of the most exciting times to visit Seghesio. Guests may catch a glimpse of the day’s fruit in the tasting room or enjoy a special pour that offers a taste of what’s happening in the cellar. For an even closer look, our Behind The Scenes experience available year-round takes you into the winemaking process, from sorting through fermentation, for an intimate look at the production in action.
I’ve learned from the Seghesio family and Ned, our fifth-generation family member who tends our vines, that every harvest is an adventure. This year proved to be no exception. We saw high-quality fruit coming in across the board, and our team is excited for what will ultimately end up in the bottle. Speaking of the bottle, you may notice a couple of new labels in your shipment. We’re thrilled to share the refreshed Omaggio and Venom labels with you. I had the opportunity to lead this work alongside our team, and the new designs reflect the unique sense of place, craftsmanship and true character of each wine. You can learn more about the refreshed labels below.
But most importantly, it’s the juice in the bottle that matters. I hope you enjoy these wines and the other selections in your shipment.
Salute!
Andy
