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Pedroncelli - Cabernet Sauvignon - Three Vineyards 2015
- Producer Pedroncelli Winery
-
Blend
8% Cabernet Franc
81% Cabernet Sauvignon
7% Merlot
4% Petite Verdot - Country USA
- Region California
- Appellation Sonoma County
- UPC 0 86942 14202 2
Tasting notes
Aromas of dark rich berries, dried herbs and earthy tones introduce this medium bodied Cabernet Sauvignon. Soft tannins with cherry, plum and blackberry along with hints of oregano and bay leaf follow on the palate. Great structure and good acidity combine with a spicytoasted oak finish. Enjoy upon release or cellar up to eight more years.
Technical data
APPELLATION Dry Creek Valley, Sonoma County
COMPOSITION 81% Cabernet Sauvignon 12% Cabernet Franc 3% Merlot 3% Petit Verdot 1% Malbec
BARREL AGING 15 months in American oak combined with 30% new French oak barrels
ALCOHOL 14.5%
pH 3.89
TOTAL ACIDITY .600g/100mg
COMPOSITION 81% Cabernet Sauvignon 12% Cabernet Franc 3% Merlot 3% Petit Verdot 1% Malbec
BARREL AGING 15 months in American oak combined with 30% new French oak barrels
ALCOHOL 14.5%
pH 3.89
TOTAL ACIDITY .600g/100mg
Three Vineyard Blend
Estate fruit harvested from the northern reaches of Dry Creek Valley, where these Bordeaux varietals excel. Cabernet Sauvignon, Cabernet Franc, Merlot, and Petit Verdot were hand-picked just a mile from the winery. Here these varietals develop exceptional character on the vineyard sites situated on the valley bench. The vines receive the right amount of sun and cooling fog which develops optimal flavors in the grapes. Careful vineyard management during the growing season defines our style even more.
Winemaking
2015 conditions were influenced by the drought with a very dry growing season highlighted by accelerated ripening. Cabernet Sauvignon from the different blocks that make up the Three Vineyards blend was harvested the second week of September, more than a week earlier than the previous vintage. Ripe aromas and flavors, soft tannins and mild acidity defines this vintage. Addition of estate Cabernet Franc, Malbec, Merlot, and Petit Verdot adds levels of flavor and fruit characterstics.
Grapes are de-stemmed, fully crushed, and cold soaked for 48 hours. The must is inoculated with the Bordeaux yeast strain and fermented/macerated in stainless steel tanks. The fermenting juice is pumped over the cap daily for extraction of color, tannins and flavor until dry. Once pressed it is stored until barreled in the winter. 70% of our Cabernet Sauvignon was aged in American oak barrels for fifteen months in order to develop smoothness and complexity. An additional 30% was aged in new French oak to provide a subtle backbone of vanilla and toasted oak highlights.
Grapes are de-stemmed, fully crushed, and cold soaked for 48 hours. The must is inoculated with the Bordeaux yeast strain and fermented/macerated in stainless steel tanks. The fermenting juice is pumped over the cap daily for extraction of color, tannins and flavor until dry. Once pressed it is stored until barreled in the winter. 70% of our Cabernet Sauvignon was aged in American oak barrels for fifteen months in order to develop smoothness and complexity. An additional 30% was aged in new French oak to provide a subtle backbone of vanilla and toasted oak highlights.
