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The 2014 was fermented in steel and aged in a combination of puncheon (25%) and steel
Drink it over the its first decade of life
The palate's assertively flavored
particularly across the mid-range
The grapes are fermented separately with natural yeasts and the Tempranillo then matured in American oak barrels averaging four years old for 36 months
2013 Seghesio "Cortina" Dry Creek Valley Zinfandel The 2014 was fermented inThe 2013 Zinfandel Cortina, which comes from their lowest yielding, dry farmed vineyards, exhibits perhaps the deepest level of fruit intensity, with loads of raspberries, black cherries, some spice, a full bodied earthiness, moderately high alcohol (as all of these do) at 14. 8%, but a long, layered finish. This is probably one of my favorites of this grouping. (RP)
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