Pedroncelli - Zinfandel - Mother Clone 2022

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.

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