Pedroncelli - Zinfandel - Mother Clone 2021
- Producer Pedroncelli Winery
-
Blend
10% Petite Sirah
90% Zinfandel - Country USA
- Region California
- Appellation Sonoma County
- UPC 0 86942 11102 8
Log in to view pricing and order online
Don't have an account? Register here
Item# 70606-21
Wine Enthusiast
92pt
Wine Spectator
90pt
Tasting notes
The Mother Clone is a classic ‘Dry Creek’ Zinfandel
with spicy aromas of ripe cinnamon and white pepper
along with red berries and a touch of vanilla. Red cherry
flavors combine with vanilla, licorice and warm baking
spices. The berry-spice combination, so typical of Dry
Creek Zin, includes a touch of pepper on the rounded
finish which are a hallmark of the estates style. Enjoy now or
cellar for three to five years.
Description
The Pedroncelli house is founded on Zinfandel. It was the first grape planted in the early
1900s, it was the first wine founder Giovanni made after Prohibition ended and it was also
the first varietal we labeled under our name in 1947. Using the budwood from the mother
vineyard to clone a second generation carries our vineyard story forward, echoing the
generations of our family. The fruit from three generations of these “mother” vines are part of
the blend as well as fruit from the Bushnell and Giovannoni vineyards.
Estate
Grape growing since 1927 in Sonoma County for four generations. Second, third and fourth generations work side-by-side today. The Pedroncelli family farms 105 acres of estate vineyard in northern Dry Creek Valley and sources fruit from neighboring growers making regionally focused, perfectly balanced, varietally correct wines. Pedroncelli wines are made with food, friends, and family in mind. California wines with an Old-World twist. Ever since John Pedroncelli, Sr. purchased his vineyard and a small winery in Sonoma County's Dry Creek Valley, two elements remain unchanged: the exceptional place the Pedroncelli family farms vineyards, and the family's dedication to making fine wines.
Vinification
The vintage was influenced by low amounts of rain and was followed by a warm
summer which sped up maturity as well as concentrated flavors and color. Harvest was early
and the different blocks were hand-picked the second week of September. The growing
season resulted in a rich wine with intense varietal flavors and mild acids.
At the crushpad, destemmed grapes are transferred to a fermentation tank to cold soak for
48 hours and then is inoculated with selected yeast. Daily pump-overs and fermentation in
temperature controlled stainless steel tanks with delestage regimes are done for maximum
phenolic extraction. Pressing follows and the new wine is transferred to storage tanks until
barreled down. Twelve months of aging in American oak
barrels develops additional complexity. The addition of
Petite Sirah (10%) adds depth and structure to the wine.
