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Pedroncelli 'Mother Clone' Zinfandel 2019
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This is a red wine imagePedroncelli 'Mother Clone' Zinfandel 2019

$18.13$14.95
 
Tasting notes
Our Mother Clone is a classic Dry Creek Valley Zinfandel with aromas of red and black berries with a touch of warm baking spices. The concentrated flavors of raspberry and blackberry combine with vanilla, toasty oak, pepper and a dash of nutmeg. The spicy-berry dynamic so typical of Dry Creek Zin combines smooth tannins and a spicy finish which are a hallmark of our style. Enjoy now or cellar for three to five years.

Mother ... read more
Item ID: #43907
Location at store:88c
Size: 750mL (wine)
Closure: Cork
Alcohol by vol: 15.5%

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Item Description

Tasting notes
Our Mother Clone is a classic Dry Creek Valley Zinfandel with aromas of red and black berries with a touch of warm baking spices. The concentrated flavors of raspberry and blackberry combine with vanilla, toasty oak, pepper and a dash of nutmeg. The spicy-berry dynamic so typical of Dry Creek Zin combines smooth tannins and a spicy finish which are a hallmark of our style. Enjoy now or cellar for three to five years.

Mother Clone Vineyard Sources
Pedroncelli's historic Zinfandel vineyards are located on the hillsides surrounding the winery, on the ranch originally purchased by John Pedroncelli Sr. in 1927 and planted to Zinfandel since 1904. These vines are head-pruned and hand-picked, a second generation vineyard cloned from the original "Mother" vines which were replanted block by block beginning in the early 1980s. The fruit from the remaining 100-year-old vines, although a small part, is included. We source estate vineyards, our Home Ranch and Bushnell Vineyard, as well as the nearby old vine Buchignani Vineyard.

Technical data
APPELLATION: Dry Creek Valley, Sonoma County
AGING: 12 months in American Oak, 30% new oak
ALCOHOL: 14.9%
pH: 3.70
TOTAL ACIDITY: 555g/100mg

Winemaking
The Zinfandel from the different blocks that make the Mother Clone blend, was harvested over the first three weeks of September. Good growing season conditions with enough rain during spring through having the all-important hang time brought in fully ripened grapes. Good acid balance and mature tannins with high intensity in aromatics and flavors. Destemmed grapes go to a fermentation tank to cold soak for 24-48 hours and then are inoculated with selected yeast. Daily pump-overs and fermentation in temperature controlled stainless steel tanks with delestage regimes are done for maximum phenolic extraction. Following this the grapes are pressed and go to storage tanks until barreled down for twelve months of aging in American oak barrels. The addition of Petite Sirah (12%) adds depth of color and brings structure to the Zinfandel fruit.

Pedroncelli Estates

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Pedroncelli EstatesSince 1927, when John Pedroncelli, Sr. purchased 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.

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