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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 characteristics.
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.

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.