Pedroncelli - Sauvignon Blanc - Giovanni & Giulia 2022

Tasting notes

Intense aromatics and ‘very varietally correct’ quips our winemaker Montserrat Reece. True to the Sauvignon Blanc grape the bouquet has notes of fresh grass and peach. Citrus and tropical fruit favors are layered with a touch of spice and honey. Refreshing and crisp. Please enjoy upon release or within a year or two as no aging is required.

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.

Vineyard

Dry Creek Valley has a great pedigree developing great Sauvignon Blanc. We found this grape to be perfect for the soil, sun and place. Like a duet, it balances the essence of the grape, bright and captivating. There are two blocks on our estate vineyard, picked a week apart, to bring the best of the varietal aspects to the wine—one with grassy notes and the other with a tropical fruit core. The resulting wine is a delicious refection of the place.

Vinification

The warm growing season experienced great conditions with mild summer heat and an even-handed harvest. Both the season and lower yields in the vineyard led to concentrated favors. The estate vineyard was harvested the last week of August. The wine shows intensity of aromatics and varietal favors with a nice balance between fruit and acidity showcasing the luscious Dry Creek Valley fruit. Once the grapes are destemmed and pressed the juice goes to stainless steel fermenting tanks to cold soak for 24/48 hours. Inoculated with selected yeast and slow fermentation at about 58F in stainless steel tanks completes the process. Keeping the temperature controlled during fermentation maintains the favors. The wine is bottled a few months after harvest without oak aging or malolactic fermentation bringing the freshness of the vintage to the glass.

USA

California

Sonoma County

Dry Creek