The 2014 Pedroncelli Mother Clone Zinfandel continues to exemplify the winery’s gracious, balanced style of Zinfandel. No surprise, as Zinfandel has always been Pedroncelli’s forte. The estate’s historic Zinfandel vineyards grow on the hillsides surrounding the family winery that were planted in 1904. The Mother Clone Zinfandel comes from cuttings from those initial 1904 “Mother” vines along with some of the original 100+ year old vines and a portion of old vine grapes from the Buchignani Vineyard. A Wine Spectator Recommended Wine and the recipient of multiple gold medals in California wine competitions, including 93 Points and a Gold Medal at the 2017 North of the Gate Wine Competition, the 2014 Mother Clone Zinfandel is a traditional blend of 90% Zinfandel and 10% Petite Sirah. Tangy blackberry and dried cherry fruit, anise, bramble, and hints of black pepper and chocolate permeate the nose and flavor of this zesty Zinfandel. Although it weighs in at 14.9% alcohol, one would never guess that from the wine’s balance and well-integrated tannins that lead to a long, refreshing finish. For optimal enjoyment, we suggest allowing Pedroncelli’s classic 2014 Mother Clone Dry Creek Zinfandel at least 15-20 minutes of aeration before serving at cool room temperature (no more than 64º F). This charming Zin should continue to improve in bottle for several more years, but why wait? Enjoy!
Zinfandel is an easy wine to pair with all kinds of foods. Some of the Pedroncelli family’s favorite pairings with their 2014 Mother Clone Zinfandel include Pork Roast with Dried Cherry-Cranberry Stuffing; Braised Lamb Shanks with White Beans; and Penne Pasta with Tomatoes, Olives, Havarti and Parmesan Cheeses. Some of our panel’s favorite accompaniments to Pedroncelli’s Mother Clone Zinfandel are Grilled Italian Sausages with Peppers and Onions; Slow Cooked Barbecued Spare Ribs; and Pasta Fresca, made with fresh buffalo mozzarella, basil, vine ripe tomatoes, olive oil, and herbs. Chicken and Black Bean Chili offers another winning accompaniment. Brick oven cooked pizzas and calzones as well as hearty chicken dishes with Mediterranean herbs and spices make fine complements, too. Creamy risottos with cheese, mushrooms, truffles, and complex sauces provide other excellent accompaniments to Pedroncelli’s award-winning Mother Clone Zinfandel. Enjoy!
Zinfandel and Petite Sirah pair beautifully with many kinds of cheeses, which makes Pedroncelli’s 2014 Mother Clone Zinfandel a natural complement to Cheddar, Edam, Havarti, Parmesan, and a host of other cheeses. Pedroncelli’s 2014 Mother Clone Zinfandel also complements Chèvre and Pecorino. Ardent cheese aficionados may even want to pair the Mother Clone Zinfandel with some crusted or rind cheeses such as Brie and Camembert. Interested in a source for impressive, hand-crafted, artisan cheeses? We invite you to join our Gourmet Cheese of the Month Club at www.cheesemonthclub.com.
Pedroncelli just celebrated its 90th anniversary. Very few California wineries can claim a lineage as long and illustrious as Pedroncelli, and even fewer California wineries are still family owned. Since 1927, the two constants at the Pedroncelli estate in Sonoma County’s Dry Creek Valley have been family and wine. Started by Italian immigrant John Pedroncelli, Sr., the Pedroncelli’s pre-Prohibition property is located 25 miles from the Pacific where warm days and cool nights provide the ideal climate for grapes to ripen slowly and fully.
John, Sr.’s namesake, son John, grew up on the family property and remained principal winemaker at Pedroncelli from 1948 until his passing in 2015. John’s brother Jim was actually born in the winery’s offices, which were formerly the family’s home. Jim has overseen marketing and sales at the winery since 1955. Jim only half-jokingly tells visitors “I was born in this office and I will probably die here as well.” We are happy to say that Ed is alive and well and still going strong. In addition to Jim, John and Jim’s children and children-in-laws all work in various capacities at the winery, as the family happily watches a fourth generation buzz about the property. In short, Pedroncelli remains an authentic family-owned and run winery where the family’s unwavering philosophy to produce wines that are flavorful, balanced, affordable, and reflective of their terroir have stood the test of time through four generations. Rare as it is today, the Pedroncelli family is one California family that has not yet traded in its name or sold its soul to a corporate conglomerate.
Obviously, stability and tradition play important roles for the Pedroncelli family as it collectively pursues its shared passion for producing quality wines. Yet, Pedroncelli’s vineyards have only gently expanded to 105 acres from the property’s original 90 acres, and the family continues to seek innovative means of improving production and quality, without compromising the family tradition or expanding rapidly beyond their control. Instead, the Pedroncellis highlight specific vineyards in the winery’s Vineyard Selection Series, a decision that allows them to pursue an uncompromised commitment to quality. This practice also provides a glimpse of the guided, practical approach that this family has to marketing.
Red grape varietals predominate at Pedroncelli. Merlot, Petite Sirah, Pinot Noir, Sangiovese, and of course Zinfandel constitute just a few of Pedroncelli’s finest Sonoma County offerings. Sauvignon Blanc has been a real success at Pedroncelli, too.
Pedroncelli wines are known for their consistent quality from vintage to vintage: they always exhibit rich fruit flavors, layered balance, and a readiness to drink upon release. Above enjoying the quality of their wines, however, partaking in a glass of Pedroncelli wine is like becoming a member of the family and sharing in their love of wine.
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