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Pedroncelli - Zinfandel - Mother Clone 2015
- Producer Pedroncelli Winery
- Country USA
- Region California
- Appellation Sonoma County
- UPC 0 86942 11102 8
Tasting notes
Our Mother Clone is a classic Dry Creek Valley Zinfandel with aromas of red and black berries and 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 bright acidity 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 3.83
TOTAL ACIDITY .650g/100mg
AGING 12 months in American Oak, 30% new oak
ALCOHOL 14.9%
pH 3.83
TOTAL ACIDITY .650g/100mg
Winemaking
The 2015 vintage began with a very dry growing season which accelerated ripening. Zinfandel from the different blocks that make the Mother Clone blend was harvested between the last week of August and the first week of September, two weeks earlier than in a normal year. Ripe aromas and flavors, a very dense and concentrated wine from the drought period.
Crushed grapes go to a fermentation tank to cold soak for 24-48 hours and then inoculated with selected yeast. Daily pump-overs, fermentation in stainless steel tanks with delestage regimes for maximum phenolic extraction. Maceration/fermentation for about 10 days until dry then 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.
Crushed grapes go to a fermentation tank to cold soak for 24-48 hours and then inoculated with selected yeast. Daily pump-overs, fermentation in stainless steel tanks with delestage regimes for maximum phenolic extraction. Maceration/fermentation for about 10 days until dry then 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.
