The Pedroncelli house is founded on Zinfandel. It was the first grape planted in the early 1900s, it was the first wine founder Giovanni made after Prohibition ended and it was also the first varietal we labeled under our name in 1947. Using the budwood from the mother vineyard to clone a second generation carries our vineyard story forward, echoing the generations of our family. The fruit from three generations of these “mother” vines are part of the blend as well as fruit from the Bushnell and Giovannoni vineyards.

The growing season was preceded by abundant rain and the cooler-than-normal temperatures delayed bud break through the spring and summer. Slowing the maturity during this time allows the grapes to develop more exceptional aromas and flavors. Moderate sugars made the wine balanced and deeply flavorful. At the crush pad, destemmed grapes are transferred to a fermentation tank to cold soak for 48 hours and then is inoculated with selected yeast. Daily pump-overs and fermentation in temperature-controlled stainless-steel tanks with delestage regimes are done for maximum phenolic extraction. Pressing follows and the new wine is transferred to storage tanks until barreled down. Twelve months of aging in American oak barrels develop additional complexity. The addition of Petite Sirah (12%) adds depth and structure to the wine.

Our Mother Clone is a classic ‘Dry Creek’ Zinfandel with spicy aromas of cinnamon and white pepper along with red berries and a touch of vanilla. Black cherry flavors blend with vanilla, licorice, and warm baking spices with balanced acidity. The berry-spice combination, so typical of Dry Creek Zin, includes a round peppery finish which is a hallmark of our style. Enjoy now or cellar for three to five years.

Downloadable – Technical Sheet

Downloadable – Shelf Talker