2016 Zinfandel, Bushnell Vineyard, Dry Creek Valley, Sonoma County:
Tasting Notes
The deep red-purple of this wine shows great depth of color from the vineyard. Spicy aromas of ripe berries mingle with hints of black pepper, cinnamon and toasty oak. Opulent flavors of blackberry, plum, a touch of vanilla and rich cocoa frame this wine. A rich and full bodied Zinfandel with a lingering finish and well balanced between fruit and tannins.
Vintage and Winemaker Notes
Located on the eastern hillsides of Dry Creek Valley, the 22-acre Bushnell Vineyard has been closely related to the Pedroncelli family for over 50 years. Winery founder John Sr. purchased the property in 1943, and, at the time, it was planted to Zinfandel, Petite Sirah and Carignane. The vineyard was sold to son-in-law
Al Pedroni in the 1950s and he tended the vineyard for over 40 years. Al’s daughter Carol Bushnell inherited the vineyard in the 1990s and she and her husband Jim now farm it. They grow Zinfandel and Petite Sirah.
Good growing season conditions were provided in 2016 with enough rain during spring to give the vineyard all that it needed as well as generous hang time just before harvest to fully mature the grapes. Good acid balance and mature tannins with high intensity in aromatics and flavors is the result. Fermentation took place in a small capacity stainless steel tank which lends better skin-to-juice ratio. Daily pumpovers of juice over the cap extracted color, flavor and tannin. The young wine was transferred to American oak barrels to age for sixteen months. The time in the barrel added complexity, creating many layers of flavor.
Specifications
Vintage: 2016
Appellation: Dry Creek Valley, Sonoma County
Barrel Aging: 16 months American oak barrels, 40% new oak
Alcohol: 16.1%
pH: 3.84
Total Acidity: .585g/100ml
2016 Cabernet Sauvignon, Three Vineyards, Dry Creek Valley, Sonoma County:
Tasting Notes
Dark red with purple tints around the edges. Aromas of dark rich berries, dried herbs and earthy tones introduce this medium bodied Cabernet Sauvignon. Mid-range tannins are supported by cherry, plum and blackberry fruit followed by hints of oregano and bay leaf. Great structure and good acidity combine with a spicy finish. Enjoy upon release or cellar up to eight more years.
Vintage and Winemaker Notes
Estate fruit harvested from the northern reaches of Dry Creek Valley, where these Bordeaux varietals excel. Cabernet Sauvignon, Cabernet Franc, Malbec, 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.
Good growing season conditions came in 2016 with enough rain during spring and an even summer which brought good hang time at the end of the season in order to fully mature the grapes. Grapes were harvested over the third week of September and came in with good acid balance and mature tannins bringing high intensity of aromatics and flavors. The addition of estate Cabernet Franc, Malbec, Merlot, and Petit Verdot adds levels of flavor and fruit characteristics to this Bordeaux blend. 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. 65% of our Cabernet Sauvignon was aged in American oak barrels for sixteen months in order to develop smoothness and complexity. An additional 35% was aged in new French oak to provide a subtle backbone of vanilla and
toasted oak highlights.
Barrel Aging: 16 months in American oak combined with 35% new French oak barrels
Alcohol: 14.4%
pH: 3.75
Total Acidity: .570g/100ml
2016 Sonoma Classico Red Wine Blend, Dry Creek Valley, Sonoma County:
Tasting Notes
Sonoma Classico: the standard by which all others are measured
Definition of a classic: judged over a period of time to be of the highest quality and outstanding of its kind.
From the fruit forward aromas to the lingering flavors, Sonoma Classico brings the characteristics of each varietal into focus: blueberry, elderberry, warm baking spice and hints of toasted oak. A full bodied blend, there is an underlying structure of medium tannins bringing balance along with oak notes and spice on the finish.
Sonoma County’s classic roots are in those early blends ranging from “Burgundy”, “Claret” and “Mountain Red” to today’s high-end “Red Wine Blends”. These wines have been a regular part of Sonoma County’s heritage. Sonoma Classico is the next step in the evolution of these blends. The classic style invites you to gather round the table as it becomes part of the meal not the centerpiece. It is the sharing of this wine with family and friends that defines it as a classic: Sonoma Classico.
Vintage and Winemaker Notes
Small lots were chosen in order to bring site specific qualities into focus within the blend; fresh black pepper and berry aspects combined with the herbaceous and plum characteristics reflects these varietals as grown in Dry Creek Valley. The grapes were harvested, depending on varietal, over the month of September following a wet spring and perfect growing conditions during the summer. Excellent quality and high intensity of aromas and bright acids are a result. Barrel aging took place over 10 months in new and seasoned American oak barrels with 25% new oak. Working toward an approachable style, the time in oak softens the wine and adds complex layers to the finished product. The oak influence is nuanced and a supporting player because of the judicious use of new oak blended with neutral barrels.
Specifications
Vintage: 2016
Composition: A proprietary blend of Merlot, Zinfandel, Petite Sirah and Syrah
Winery: Pedroncelli Winery & Vineyards
Owner: The Pedroncelli Family
Founded: 1927
Location: Sonoma County’s Dry Creek Valley
The year was 1927. President Calvin Coolidge captured the imagination of nobody. Babe Ruth hit home run after home run powered by little more than whiskey and sausage. And John Pedroncelli, Sr. bought a vineyard and winery in Dry Creek Valley, Sonoma County. Since then, four generations of Pedroncellis have weathered Prohibition, wine booms and busts, and changing tastes. And they’re still a family-owned operation making acclaimed premium wines. Wherever you are now, Sultan of Swat and Silent Cal, this next glass is for you.
Available States
AZ, CA, CO, CT, DC, FL, GA, ID, IL, IN, IA, KS, LA, ME, MD, MA, MI, MN, MO, MT, NE, NV, NH, NJ, NM, NY, NC, ND, OH, OR, PA, RI, SC, SD, TN, TX, VT, VA, WA, WV, WI, WY
@TimW Welcome to the Darkside. And just to mix metaphors “resistance is futile”. We have lots of friends here.
If you have any questions about the wine style give us a shout…
How much more are you saving by buying a full case?
(Note: Tax & Shipping not included in savings calculations)
Pedroncelli Assorted Reds - $15 = 9.37%
@pjmartin I’d be happy to take the other 6. Last night I opened a Pedroncelli Cab Franc, and I thought I need more Ped in the cellar. Perfect timing!!!
@pjmartin@mrn1 I saw this early this morning, like around 3 am! I kept thinking, should I, maybe not, should I, maybe not… then checked with my brother and just ended up buying 2 cases! OMG!! Probably split some off for my son if he wants some…
@mrn1@pjmartin Facebook and Amazon aren’t the only ones listening to your thoughts and having offers pop up in your feed… Glad we could quench your thirst. How was the CF? What did you serve it with?
@pedroncellifam I said to myself when I had my 1st taste of the CF “I need more Ped wines!” Today’s offering = perfect timing!
We paired the CF with a pizza w/ prosciutto, capers and artichoke, a pizza with wild mushrooms and three cheeses, and an arugula/roasted beet goat cheese salad. The medium tannins and fruity flavor fit very well!!!
BTW…I was introduced to Wine Woot in your tasting room. Since then lots of my hard earned $ has gone to @winedavid49! (Nice problem to have!)
I know, no one really cares cuz it’s, well, Pedroncelli.
However, from Wine Enthusiast:
2016 Bushnell Vineyard Zinfandel (Dry Creek Valley)
88 Points. This is an intensely jammy, rich, 100% varietal wine that’s rich and thick with elements of barbecue, grilled meat and Italian deli. It finishes in vanilla oak and black pepper. 12/31/18 VB
Pedroncelli
2016 Bushnell Vineyard, Zinfandel, Dry Creek Valley
Pair this wine with:
Beef Pork Vegetables
Date Tasted: 10/10/2018
Alcohol: 16.1% RS: <1%
93 Points
Gold Medal
Exceptional
Cellar Selection
Black violet color. Aromas of cedar, rosemary, hibiscus, rhubarb, and wild strawberry with a round, vibrant, dry-yet-fruity medium-to-full body and a peppery, complex, long brittle of grilled nuts, dates, black tea, tobacco, and licorice finish with firm tannins and moderate oak flavor. A spicy, intriguing zinfandel with style for days.
84 Points. Merlot, Zinfandel, Petite Sirah and Syrah all make it into this moderately ripe blend, which is aged under a year in American oak. Herbal with a taste of black and red currant, it finishes with a mouthful of tannin. 12/1/18 VB
@kaolis Yeah, I think the WE reviewer tasted this wine on a Root Day and the reviewer is a Blossom Day kinda person. You never know what you will get when you submit the samples. Mouthful of tannin? Really?
Initial nose after pnp was rich black fruit compote. A quick sip showed the merlot out of the gate, a very easy drinking, slightly empty mid-palate and a very soft finish. Acid content seems low on this wine.
30 minutes later and through an aerator (and with food) more complexity is building. The primary nose is still black fruits, but the secondary nose now has a brambly, zin-like quality with some anise and a very appealing wood/forest and vanilla aroma. The wine has improved on the palate as well, it’s fuller and the tannins, although soft, are providing more structure. The acidity is still low for my taste, and the finish is medium-short. It should be noted that as a general rule, I prefer more acidic wines and part of me wishes they had acidulated this a touch.
Another hour later, the kids are in bed. The rich black fruit has eased into a solid black cherry and the merlot is once again the star here. Other notes are consistent. To me, this wine is not a food wine. It’s fine with food but the low acidity and smoothness of the merlot mean this may be better served at a party or on the couch watching the game. This is an easy drinking, well-made crowd pleaser, and for sure and will not disappoint. Consistent with Pedroncellis I have had in the past.
The wife’s notes are similar to mine, she gets pine and tobacco on the nose, a woodsy palate with notes of wild berries and a soft medium finish. She says this is a good solid wine and one she would enjoy whatever the occasion.
Overall, we’re fans and will probably get a case.
2016 Pedroncelli Cabernet Sauvignon Three Vineyards Dry Creek Valley: Retail $20. 82% Cabernet Sauvignon, 8% Cabernet Franc, 5% Merlot, 4% Petit Verdot, 1% Malbec. This wine comes from a blend of five grapes from three vineyards and is simply delicious. On night one, the fruit was the story: red berried and black currant, with a touch of spice and a hint of Bay leaf. On night two, much more complex as the fruit has calmed, if only slightly. More tobacco and forest floor on the nose, with depth and richness on the palate. At 20 bucks, buy a case of this wine. Drink half over the next year with barbecue, burgers, pizza, just about anything. Save the rest for a half a decade or so, and when you eventually open a bottle, kick yourself for not buying more. Day One: Very Good to Outstanding. 88-90 Points. Day Two: Outstanding. 90-92+ Points.
2016 Pedroncelli Zinfandel Bushnell Vineyard: Retail $26. Like the Block 007 Cabernet, this wine is from the upper echelon of Pedroncelli’s vast line. Rich red fruit and quite spicy, both on the nose and the palate, this is certainly not shy. Big and bold, with a touch of heat (16.1% ABV) on the finish, this wine is not for the faint of heart with all that heft and all that rich fruit. This vineyard has been associated with the Pedroncelli family since it was purchased by John Pedroncelli, Sr. in 1943. A well-made Zin, in the more “traditional” style, and if you like your Zins that way, this will be right up your alley. Very Good to Outstanding. 89-91 Points
@kaolis Yes, TDC and I trade barbs regularly. Jeff is constantly after me to raise our prices. I’ve only known him a few years but he has been very gracious in the things he has to say about Pedroncelli–in spite of my gentle nature.
If @pedroncellifam didn’t make so much juice, I’d predict a sell out. But, likely @winedavid49 didn’t get ~all~ of it, so, possibly.
I’ll help, with a co-worker 6/6 split.
milky-particular-club
@pedroncellifam Hello Ed. I missed your last couple of offers so my brother and I jumped in on this offer. What’s your professional take on the drinking window for each of the three? Thanks for not forgetting us!!
@Boatman72 The Classico is a “drinkme” style. Soft and elegant, nice bit of spice and wood. Great for this time of year (will cellar for a couple years with out any trouble)
The Bushnell Zinfandel is a big one. Loads of Dry Creek Valley Zin spice. Drink a bottle now with a full flavored dish (Grilled meats, rich sugo–you get the idea) then decide if you want to buy another case to lie down for about 5 years (call Colin direct for Club benefits)
The Three Vineyards Cab is my “New York Strip Steak” of our Cabs. Great texture, good balance, a little bit of dried sage or oregano on the nose. Classic Sonoma County Cabernet. This wine will develop beautifully over the next 5 years.
I like to drink young wines–and these are no exception. But I just had a bottle each of 75 and 77 Cab from our cellar last weekend. The 77 still had life…You don’t need that extra room in your house. Turn it into a temperature controlled cellar and let’s make a date to taste the cab in about 20 years!
@Boatman72@pedroncellifam I’ve had several bottles of 21 year aged Pedroncelli cab, and it’s been fantastic! A magnum of 1995 Three Vineyards Cab opened for my oldest daughter’s 21st birthday in April 2016 was absolutely delicious, and held up through the entire dinner. A few bottles of 1998 750’s of Morris Fay cab opened for my son’s 21st birthday in May 2019 were also drinking really well and had plenty of life left. It’s pretty cool that you guys can make a cab that drinks well now, but also ages well for the long haul. In for a case.
@NatasG Hi, I already got 6, but I’d take another 3, and you’ve got a couple of sets that I need to pick up and pay you for. Drinking an '08 Pedroncelli PS tonight, and it’s very good.
Pedroncelli? How could you not buy? Not to mention that somehow we’ve never picked up the Classico. And we’re running low on our Ped Zin (how does Ed know these things?)
W00T!
wait, I mean MEH?
No. What I really mean is “Thanks, Ed and family!”
Life circumstances have been difficult for the last number of months, but this certainly helps.
Sorry for the delay. I received a bottle of the Pedroncelli 2016 Zinfandel, Bushnell Vineyard as we were packing to leave town. After it’s long journey from CA to FL it rode with us in the car for another 7+ hours. Tasting took place over 3 days in our hotel room with less than optimal glasses.
Day one: Holy alcohol Batman! Quite hot on pop n pour. Nose of brambly dark fruits and spice behind the alcohol. Initial pour and taste confirmed the alcohol, intense spice and big, I mean BIG black fruits… Let’s let this sit a few and see what happens…
Settling in after 20 minutes or so, it’s still showing the alcohol, but it’s well balanced with huge pepper and the huge fruit. Jammy without being offensive as some overly jammy wines can be. I do get some oak, but not too much as I’m not a fan of overly oaky wines. Tannins are there, acidity is craving food but all I have is some pistachios and chocolate. Better with the nuts. Needs some BBQ or a big burger. This is a bruiser of a Zin and not for the faint of heart. I’m a big fan of big burly wines and I love this!
Day two: Not much has changed. Alcohol has calmed down, but at 16+ ABV it’s still showing. Fruit and spice are still playing large.
Last glass on day three and it’s still got huge black fruit and the spice to match.
DH and I agree that laying this down a few years will reward us. Drink now with decant.
I received a case of the wonderful Gruet Sparkling assortment along with a single box, and there it was!!
Pedroncelli Cabernet Sauvignon 2016 Dry Creek Valley, Sonoma
After chilling to 60 degrees F, I proceeded to decant the Pedroncelli and poured about 4 oz onto a Cabernet glass.
On the nose, right away the alcohol was predominant, asking for a little more air time, however I could also pick up earthier hints, such as leather and slight tobacco
On the palate, medium body with hints of lingering red cherry, and a pepper/leather finish. Definitely a dryer Cab, but definitely still enjoyable. Paired it with Asiago and Jamón Ibérico, and it brought out more of the cherry/plum described by the winemaker. In my view, this Cabernet has a old world meets new world styles, and would pair tremendously well with Pasta, Steaks, and Poultry (Duck and Chicken). I had a second glass with my wife, and we enjoyed a seared chicken and mixed veggies dinner, and added shaved Asiago to the chicken. This wine paired beautifully, specially as it started to open up. As it opened up, I could pick pick up less of the alcohol predominancy and more of the cherry/leather bouquet. As is often the case with my family and myself, when we open a bottle of wine we can never wait several days to finish it up so I waited about an hour after the counting and finish the bottle with my wife and brother. My brother suggested we pair it with olives and it goes nicely as well.
This wine goes better with food, but can be enjoyed on its own for folks that enjoy a dryer, medium bodied Cabernet. I thoroughly enjoyed this bottle and I’m thankful for the opportunity of sharing this experience with you all!
Meh, I’ll wait… Weather trends for the expected delivery dates are making me nervous still. All of my packages go on the truck at 7am and arrive 330-5pm at my local FedEx pickup. I’m itching for some cases, preferably some crowd pleasers for the fam this coming holiday season. Ed, please come back in winter so I can grab a case or two. Thanks!
My case came today; I just opened a bottle of the 2016 Sonoma Classico Red Wine Blend, and it’s a very likeable wine, with a profusion of flavor elements that flood the mouth. A great sipper, IMO.
Interestingly, the back label on the blend says that it “contains Sangiovese, Zinfandel, Merlot & Petite Sirah”, and doesn’t mention Syrah. Another case of the info given in the CaseMates description not matching the info on the bottle. I wonder if the fourth component is really Sangiovese (per the bottle) or Syrah (as stated above).
The Zin was good. It tastes like it could get better with a bit more aging - but I have a wonderful habit of not letting that happen. The Cabernet Sauvignon is absolutely perfetto. I’d insta-buy a case of it. Very pleased with this case purchase.
Just PnPd one of the '16 Three Vineyards Cab, and on the first glass it has the strongest nose of leather/oregano/peat(scotch) I’ve encountered in wine, which is a good thing to me. Re-poured (to ensure clean Bormioli and Riedel glasses) and confirmed with gf. Fantastic! Nice fruit to complement…gonna be hard to hold these back for aging.
Pedroncelli Assorted Reds
2016 Zinfandel, Bushnell Vineyard, Dry Creek Valley, Sonoma County:
Tasting Notes
The deep red-purple of this wine shows great depth of color from the vineyard. Spicy aromas of ripe berries mingle with hints of black pepper, cinnamon and toasty oak. Opulent flavors of blackberry, plum, a touch of vanilla and rich cocoa frame this wine. A rich and full bodied Zinfandel with a lingering finish and well balanced between fruit and tannins.
Vintage and Winemaker Notes
Located on the eastern hillsides of Dry Creek Valley, the 22-acre Bushnell Vineyard has been closely related to the Pedroncelli family for over 50 years. Winery founder John Sr. purchased the property in 1943, and, at the time, it was planted to Zinfandel, Petite Sirah and Carignane. The vineyard was sold to son-in-law
Al Pedroni in the 1950s and he tended the vineyard for over 40 years. Al’s daughter Carol Bushnell inherited the vineyard in the 1990s and she and her husband Jim now farm it. They grow Zinfandel and Petite Sirah.
Good growing season conditions were provided in 2016 with enough rain during spring to give the vineyard all that it needed as well as generous hang time just before harvest to fully mature the grapes. Good acid balance and mature tannins with high intensity in aromatics and flavors is the result. Fermentation took place in a small capacity stainless steel tank which lends better skin-to-juice ratio. Daily pumpovers of juice over the cap extracted color, flavor and tannin. The young wine was transferred to American oak barrels to age for sixteen months. The time in the barrel added complexity, creating many layers of flavor.
Specifications
2016 Cabernet Sauvignon, Three Vineyards, Dry Creek Valley, Sonoma County:
Tasting Notes
Dark red with purple tints around the edges. Aromas of dark rich berries, dried herbs and earthy tones introduce this medium bodied Cabernet Sauvignon. Mid-range tannins are supported by cherry, plum and blackberry fruit followed by hints of oregano and bay leaf. Great structure and good acidity combine with a spicy finish. Enjoy upon release or cellar up to eight more years.
Vintage and Winemaker Notes
Estate fruit harvested from the northern reaches of Dry Creek Valley, where these Bordeaux varietals excel. Cabernet Sauvignon, Cabernet Franc, Malbec, 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.
Good growing season conditions came in 2016 with enough rain during spring and an even summer which brought good hang time at the end of the season in order to fully mature the grapes. Grapes were harvested over the third week of September and came in with good acid balance and mature tannins bringing high intensity of aromatics and flavors. The addition of estate Cabernet Franc, Malbec, Merlot, and Petit Verdot adds levels of flavor and fruit characteristics to this Bordeaux blend. 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. 65% of our Cabernet Sauvignon was aged in American oak barrels for sixteen months in order to develop smoothness and complexity. An additional 35% was aged in new French oak to provide a subtle backbone of vanilla and
toasted oak highlights.
Specifications
2016 Sonoma Classico Red Wine Blend, Dry Creek Valley, Sonoma County:
Tasting Notes
Sonoma Classico: the standard by which all others are measured
Definition of a classic: judged over a period of time to be of the highest quality and outstanding of its kind.
From the fruit forward aromas to the lingering flavors, Sonoma Classico brings the characteristics of each varietal into focus: blueberry, elderberry, warm baking spice and hints of toasted oak. A full bodied blend, there is an underlying structure of medium tannins bringing balance along with oak notes and spice on the finish.
Sonoma County’s classic roots are in those early blends ranging from “Burgundy”, “Claret” and “Mountain Red” to today’s high-end “Red Wine Blends”. These wines have been a regular part of Sonoma County’s heritage. Sonoma Classico is the next step in the evolution of these blends. The classic style invites you to gather round the table as it becomes part of the meal not the centerpiece. It is the sharing of this wine with family and friends that defines it as a classic: Sonoma Classico.
Vintage and Winemaker Notes
Small lots were chosen in order to bring site specific qualities into focus within the blend; fresh black pepper and berry aspects combined with the herbaceous and plum characteristics reflects these varietals as grown in Dry Creek Valley. The grapes were harvested, depending on varietal, over the month of September following a wet spring and perfect growing conditions during the summer. Excellent quality and high intensity of aromas and bright acids are a result. Barrel aging took place over 10 months in new and seasoned American oak barrels with 25% new oak. Working toward an approachable style, the time in oak softens the wine and adds complex layers to the finished product. The oak influence is nuanced and a supporting player because of the judicious use of new oak blended with neutral barrels.
Specifications
Included In The Box
Price Comparison
$283.63/case at Pedroncelli
About The Winery
Winery: Pedroncelli Winery & Vineyards
Owner: The Pedroncelli Family
Founded: 1927
Location: Sonoma County’s Dry Creek Valley
The year was 1927. President Calvin Coolidge captured the imagination of nobody. Babe Ruth hit home run after home run powered by little more than whiskey and sausage. And John Pedroncelli, Sr. bought a vineyard and winery in Dry Creek Valley, Sonoma County. Since then, four generations of Pedroncellis have weathered Prohibition, wine booms and busts, and changing tastes. And they’re still a family-owned operation making acclaimed premium wines. Wherever you are now, Sultan of Swat and Silent Cal, this next glass is for you.
Available States
AZ, CA, CO, CT, DC, FL, GA, ID, IL, IN, IA, KS, LA, ME, MD, MA, MI, MN, MO, MT, NE, NV, NH, NJ, NM, NY, NC, ND, OH, OR, PA, RI, SC, SD, TN, TX, VT, VA, WA, WV, WI, WY
Estimated Delivery
Thursday, October 10th - Monday, October 14th
Pedroncelli Assorted Reds
6 bottles for $79.99 $13.33/bottle + $1.33/bottle shipping
Case of 12 for $144.99 $12.08/bottle + $1/bottle shipping
2016 Zinfandel
2016 Cabernet Sauvingnon
2016 Sonoma Classico
Dang
/giphy witty-lucky-honeydew
/giphy charismatic-precise-perch
@losthighwayz back to back . Ouch
Auto-buy.
/giphy extravagant-valiant-frog
We will, we will, drink you!
/giphy depraved-navigable-biscuit
@InFrom I love her!
@InFrom Me, too!
@InFrom Just had to watch the full video
@InFrom @rjquillin awesome.
VAN MURALS! GROUND SQUIRRELS! SPIT CURLS! AWESOME!
Sure. … SIWBM my tucas!
/giphy healthy-movable-titanium
@MarkDaSpark should be gravy to go with the biscuits.
You get the case or six pack?
@rjquillin 6 pack. Just got rid of a bunch of wine splits. Didn’t need to fill up more cleared space with more splits!
Pedroncelli… Yum
Check out the spiel over at meh
No One Better Touch That Bottle
@rjquillin
@karenhynes @rjquillin
Now that is funny! Why can’t our write intro’s be that brash? What are we too civilized?
@rjquillin that is hilarious. Reminds me of the old days on that other site!
/giphy punitive-brash-match
I’m in…good reviews on Cellar Tracker for each of these and folks here always rave about the QPR
/giphy sulky-restricted-lavender
@TimW Welcome to the Darkside. And just to mix metaphors “resistance is futile”. We have lots of friends here.
If you have any questions about the wine style give us a shout…
How much more are you saving by buying a full case?
(Note: Tax & Shipping not included in savings calculations)
Pedroncelli Assorted Reds - $15 = 9.37%
@chipgreen @mrn1 @boatman72 @marikar @msten
Who wants to pair up? I want 6 and will split a case 6 + 6 or 6 +3+3
@pjmartin I’d be happy to take the other 6. Last night I opened a Pedroncelli Cab Franc, and I thought I need more Ped in the cellar. Perfect timing!!!
@mrn1 Done. My bottle last night was a 2015 Sangiovese. This deal just ‘augments’ my soon to be next club shipment.
/giphy towering-dusty-reindeer
@pjmartin Can’t pass it up so I paired up with myself. Tee-hee. But let me know if anyone is needy of a few.
@pjmartin @mrn1 I saw this early this morning, like around 3 am! I kept thinking, should I, maybe not, should I, maybe not… then checked with my brother and just ended up buying 2 cases! OMG!! Probably split some off for my son if he wants some…
@pjmartin Thanks for thinking of me though! For me, Pedroncelli is very hard to pass up! If
@mrn1 @pjmartin Facebook and Amazon aren’t the only ones listening to your thoughts and having offers pop up in your feed… Glad we could quench your thirst. How was the CF? What did you serve it with?
@pedroncellifam I said to myself when I had my 1st taste of the CF “I need more Ped wines!” Today’s offering = perfect timing!
We paired the CF with a pizza w/ prosciutto, capers and artichoke, a pizza with wild mushrooms and three cheeses, and an arugula/roasted beet goat cheese salad. The medium tannins and fruity flavor fit very well!!!
BTW…I was introduced to Wine Woot in your tasting room. Since then lots of my hard earned $ has gone to @winedavid49! (Nice problem to have!)
@mrn1 @pedroncellifam Thanks for the deal - causes a little re-calibration for the upcoming club shipment requests!
@mrn1 @pedroncellifam did not know this! So cool.
I know, no one really cares cuz it’s, well, Pedroncelli.
However, from Wine Enthusiast:
2016 Bushnell Vineyard Zinfandel (Dry Creek Valley)
88 Points. This is an intensely jammy, rich, 100% varietal wine that’s rich and thick with elements of barbecue, grilled meat and Italian deli. It finishes in vanilla oak and black pepper. 12/31/18 VB
https://www.winemag.com/buying-guide/pedroncelli-2016-bushnell-vineyard-zinfandel-dry-creek-valley/
Also the zin from Beverage Tasting Institute:
Pedroncelli
2016 Bushnell Vineyard, Zinfandel, Dry Creek Valley
Pair this wine with:
Beef Pork Vegetables
Date Tasted: 10/10/2018
Alcohol: 16.1% RS: <1%
93 Points
Gold Medal
Exceptional
Cellar Selection
Black violet color. Aromas of cedar, rosemary, hibiscus, rhubarb, and wild strawberry with a round, vibrant, dry-yet-fruity medium-to-full body and a peppery, complex, long brittle of grilled nuts, dates, black tea, tobacco, and licorice finish with firm tannins and moderate oak flavor. A spicy, intriguing zinfandel with style for days.
https://www.tastings.com/Wine-Review/Pedroncelli-2016-Bushnell-Vineyard-Zinfandel-Dry-Creek-Valley-USA-11-04-2018.aspx
And the blend from Wine Enthusiast:
84 Points. Merlot, Zinfandel, Petite Sirah and Syrah all make it into this moderately ripe blend, which is aged under a year in American oak. Herbal with a taste of black and red currant, it finishes with a mouthful of tannin. 12/1/18 VB
https://www.winemag.com/buying-guide/pedroncelli-2016-barrel-select-classico-red-dry-creek-valley/
fwiw
@kaolis Yeah, I think the WE reviewer tasted this wine on a Root Day and the reviewer is a Blossom Day kinda person. You never know what you will get when you submit the samples. Mouthful of tannin? Really?
Pedroncelli 2016 Sonoma Classico Red Wine Blend
Initial nose after pnp was rich black fruit compote. A quick sip showed the merlot out of the gate, a very easy drinking, slightly empty mid-palate and a very soft finish. Acid content seems low on this wine.
30 minutes later and through an aerator (and with food) more complexity is building. The primary nose is still black fruits, but the secondary nose now has a brambly, zin-like quality with some anise and a very appealing wood/forest and vanilla aroma. The wine has improved on the palate as well, it’s fuller and the tannins, although soft, are providing more structure. The acidity is still low for my taste, and the finish is medium-short. It should be noted that as a general rule, I prefer more acidic wines and part of me wishes they had acidulated this a touch.
Another hour later, the kids are in bed. The rich black fruit has eased into a solid black cherry and the merlot is once again the star here. Other notes are consistent. To me, this wine is not a food wine. It’s fine with food but the low acidity and smoothness of the merlot mean this may be better served at a party or on the couch watching the game. This is an easy drinking, well-made crowd pleaser, and for sure and will not disappoint. Consistent with Pedroncellis I have had in the past.
The wife’s notes are similar to mine, she gets pine and tobacco on the nose, a woodsy palate with notes of wild berries and a soft medium finish. She says this is a good solid wine and one she would enjoy whatever the occasion.
Overall, we’re fans and will probably get a case.
Anyone know the drunken cyclist? Seems like Ed might
https://thedrunkencyclist.com/2018/11/30/my-sarcastic-twin-ed-st-john-of-pedroncelli-winery/
(so maybe some bias) but gotta love the moniker so here are the notes:
2016 Pedroncelli Cabernet Sauvignon Three Vineyards Dry Creek Valley: Retail $20. 82% Cabernet Sauvignon, 8% Cabernet Franc, 5% Merlot, 4% Petit Verdot, 1% Malbec. This wine comes from a blend of five grapes from three vineyards and is simply delicious. On night one, the fruit was the story: red berried and black currant, with a touch of spice and a hint of Bay leaf. On night two, much more complex as the fruit has calmed, if only slightly. More tobacco and forest floor on the nose, with depth and richness on the palate. At 20 bucks, buy a case of this wine. Drink half over the next year with barbecue, burgers, pizza, just about anything. Save the rest for a half a decade or so, and when you eventually open a bottle, kick yourself for not buying more. Day One: Very Good to Outstanding. 88-90 Points. Day Two: Outstanding. 90-92+ Points.
2016 Pedroncelli Zinfandel Bushnell Vineyard: Retail $26. Like the Block 007 Cabernet, this wine is from the upper echelon of Pedroncelli’s vast line. Rich red fruit and quite spicy, both on the nose and the palate, this is certainly not shy. Big and bold, with a touch of heat (16.1% ABV) on the finish, this wine is not for the faint of heart with all that heft and all that rich fruit. This vineyard has been associated with the Pedroncelli family since it was purchased by John Pedroncelli, Sr. in 1943. A well-made Zin, in the more “traditional” style, and if you like your Zins that way, this will be right up your alley. Very Good to Outstanding. 89-91 Points
https://thedrunkencyclist.com/2018/12/05/you-better-hope-pedroncelli-does-not-listen-to-me/
once again, fwiw
@kaolis Yes, TDC and I trade barbs regularly. Jeff is constantly after me to raise our prices. I’ve only known him a few years but he has been very gracious in the things he has to say about Pedroncelli–in spite of my gentle nature.
Ain’t nobody got time to read the comments! Where’s the buy button?
/giphy arid-minimum-road
Can’t edit, so another little something. The zin was offered here in December in another mixed offer. A little discussion about it:
https://casemates.com/forum/topics/pedroncelli-mixed-reds
YEa!
/giphy calculating-madly-carrot
Does Meh membership (Membership?) apply to shipping here?
@Sardinicus If you’re VMP, yes.
Load up that cart with a case or two and make sure.
Oh what the heck…
/giphy wry-easy-fuel
/giphy forgetful-ghostly-waffle
Willing to part with 3 in the Columbus area.
@KNmeh7 Bought a 6 on my own so all set, but hope for some possible splits coming up
If @pedroncellifam didn’t make so much juice, I’d predict a sell out. But, likely @winedavid49 didn’t get ~all~ of it, so, possibly.
I’ll help, with a co-worker 6/6 split.
milky-particular-club
@rjquillin um…is this code?
@pedroncellifam
produce -> predict
thank you spell mis-checker and proof not-reading.
Hi Ed!
Pedroncelli and Ed - Autobuy…so essited!
/giphy porky-fuchsia-plantation
@frankster14 aw shucks…
Looks like an auto-buy.
/giphy quilled-unused-ferret
@rpstrong That’s . . . disturbing.
@pedroncellifam Hello Ed. I missed your last couple of offers so my brother and I jumped in on this offer. What’s your professional take on the drinking window for each of the three? Thanks for not forgetting us!!
@Boatman72 The Classico is a “drinkme” style. Soft and elegant, nice bit of spice and wood. Great for this time of year (will cellar for a couple years with out any trouble)
The Bushnell Zinfandel is a big one. Loads of Dry Creek Valley Zin spice. Drink a bottle now with a full flavored dish (Grilled meats, rich sugo–you get the idea) then decide if you want to buy another case to lie down for about 5 years (call Colin direct for Club benefits)
The Three Vineyards Cab is my “New York Strip Steak” of our Cabs. Great texture, good balance, a little bit of dried sage or oregano on the nose. Classic Sonoma County Cabernet. This wine will develop beautifully over the next 5 years.
I like to drink young wines–and these are no exception. But I just had a bottle each of 75 and 77 Cab from our cellar last weekend. The 77 still had life…You don’t need that extra room in your house. Turn it into a temperature controlled cellar and let’s make a date to taste the cab in about 20 years!
@Boatman72 @pedroncellifam
And just exactly where is the Wisdom of this?
@rjquillin careful. I’ll go 007 on you!
@Boatman72 @pedroncellifam I’ve had several bottles of 21 year aged Pedroncelli cab, and it’s been fantastic! A magnum of 1995 Three Vineyards Cab opened for my oldest daughter’s 21st birthday in April 2016 was absolutely delicious, and held up through the entire dinner. A few bottles of 1998 750’s of Morris Fay cab opened for my son’s 21st birthday in May 2019 were also drinking really well and had plenty of life left. It’s pretty cool that you guys can make a cab that drinks well now, but also ages well for the long haul. In for a case.
@pedroncellifam Thanks for all the info! Much appreciated!!
/giphy obstinate-jellied-owner
Ped is always an autobuy.
/giphy obnoxious-unkind-warrior
Pedroncelli!
@FritzCat The three words that say it all!
@FritzCat I picked up a case if you want to split…
Merry Christmas to whoever’s name I draw this year!
/giphy thriving-legal-panda
based on the number of people in here saying “autobuy”, i’ve gone ahead and bought this. i hate you all as i already have too much wine to drink.
/giphy cheesy-countless-maid
@carl669 You’ll be happy in the long run. You can always make more $!
/giphy formidable-sorry-police
@evocateur They got the Canadian PM today!
I picked up a case (with my VMP shipping) for those in CNY and I am to open to a split 6-6…LMK
/giphy boisterous-tempered-soldier
@NatasG Hi, I already got 6, but I’d take another 3, and you’ve got a couple of sets that I need to pick up and pay you for. Drinking an '08 Pedroncelli PS tonight, and it’s very good.
@FritzCat Sounds great to me!
Pedroncelli? How could you not buy? Not to mention that somehow we’ve never picked up the Classico. And we’re running low on our Ped Zin (how does Ed know these things?)
/giphy ambulatory-untidy-cart
/giphy kind-instrumental-plant
But likely for a coworker…
W00T!
wait, I mean MEH?
No. What I really mean is “Thanks, Ed and family!”
Life circumstances have been difficult for the last number of months, but this certainly helps.
Late Lab rat reporting for duty…
Sorry for the delay. I received a bottle of the Pedroncelli 2016 Zinfandel, Bushnell Vineyard as we were packing to leave town. After it’s long journey from CA to FL it rode with us in the car for another 7+ hours. Tasting took place over 3 days in our hotel room with less than optimal glasses.
Day one: Holy alcohol Batman! Quite hot on pop n pour. Nose of brambly dark fruits and spice behind the alcohol. Initial pour and taste confirmed the alcohol, intense spice and big, I mean BIG black fruits… Let’s let this sit a few and see what happens…
Settling in after 20 minutes or so, it’s still showing the alcohol, but it’s well balanced with huge pepper and the huge fruit. Jammy without being offensive as some overly jammy wines can be. I do get some oak, but not too much as I’m not a fan of overly oaky wines. Tannins are there, acidity is craving food but all I have is some pistachios and chocolate. Better with the nuts. Needs some BBQ or a big burger. This is a bruiser of a Zin and not for the faint of heart. I’m a big fan of big burly wines and I love this!
Day two: Not much has changed. Alcohol has calmed down, but at 16+ ABV it’s still showing. Fruit and spice are still playing large.
Last glass on day three and it’s still got huge black fruit and the spice to match.
DH and I agree that laying this down a few years will reward us. Drink now with decant.
Thanks for the opportunity.
And yes, of course we’ll be buying.
/giphy plain-faceted-flamingo
I was trying to avoid buying this…
/giphy careful-ubiquitous-lemon
/giphy yielding-fruity-smoke
Are they offering upgraded shipping for the summer with ice packs in this one ?
Nope.
Nope meaning no upgraded shipping; I am in for a case!
Oh yea! autobuy… got some empty slots to fill!!
/giphy qualitative-taboo-raven
Are there concerns with shipping this to FL when the temps are in the 90s here still?
Late Lab Rat reporting for duty also!
I received a case of the wonderful Gruet Sparkling assortment along with a single box, and there it was!!
Pedroncelli Cabernet Sauvignon 2016 Dry Creek Valley, Sonoma
After chilling to 60 degrees F, I proceeded to decant the Pedroncelli and poured about 4 oz onto a Cabernet glass.
On the nose, right away the alcohol was predominant, asking for a little more air time, however I could also pick up earthier hints, such as leather and slight tobacco
On the palate, medium body with hints of lingering red cherry, and a pepper/leather finish. Definitely a dryer Cab, but definitely still enjoyable. Paired it with Asiago and Jamón Ibérico, and it brought out more of the cherry/plum described by the winemaker. In my view, this Cabernet has a old world meets new world styles, and would pair tremendously well with Pasta, Steaks, and Poultry (Duck and Chicken). I had a second glass with my wife, and we enjoyed a seared chicken and mixed veggies dinner, and added shaved Asiago to the chicken. This wine paired beautifully, specially as it started to open up. As it opened up, I could pick pick up less of the alcohol predominancy and more of the cherry/leather bouquet. As is often the case with my family and myself, when we open a bottle of wine we can never wait several days to finish it up so I waited about an hour after the counting and finish the bottle with my wife and brother. My brother suggested we pair it with olives and it goes nicely as well.
This wine goes better with food, but can be enjoyed on its own for folks that enjoy a dryer, medium bodied Cabernet. I thoroughly enjoyed this bottle and I’m thankful for the opportunity of sharing this experience with you all!
I’d recommend cellaring this a few more years.
Thanks again!!
/giphy gaudy-gorgeous-hook
The weather is coming down to the high 80’s; are we still using styrofoam for shipping? And should I buy?
@TechnoViking (a) It seems summer shipping is done for the year. (b) Ask again later?
Meh, I’ll wait… Weather trends for the expected delivery dates are making me nervous still. All of my packages go on the truck at 7am and arrive 330-5pm at my local FedEx pickup. I’m itching for some cases, preferably some crowd pleasers for the fam this coming holiday season. Ed, please come back in winter so I can grab a case or two. Thanks!
Glad I saw this early. I knew it would sell out quick. In for two. The quantity of Pederoncelli in my cellar is down to a couple select bottles.
My case came today; I just opened a bottle of the 2016 Sonoma Classico Red Wine Blend, and it’s a very likeable wine, with a profusion of flavor elements that flood the mouth. A great sipper, IMO.
Interestingly, the back label on the blend says that it “contains Sangiovese, Zinfandel, Merlot & Petite Sirah”, and doesn’t mention Syrah. Another case of the info given in the CaseMates description not matching the info on the bottle. I wonder if the fourth component is really Sangiovese (per the bottle) or Syrah (as stated above).
The Zin was good. It tastes like it could get better with a bit more aging - but I have a wonderful habit of not letting that happen. The Cabernet Sauvignon is absolutely perfetto. I’d insta-buy a case of it. Very pleased with this case purchase.
Just PnPd one of the '16 Three Vineyards Cab, and on the first glass it has the strongest nose of leather/oregano/peat(scotch) I’ve encountered in wine, which is a good thing to me. Re-poured (to ensure clean Bormioli and Riedel glasses) and confirmed with gf. Fantastic! Nice fruit to complement…gonna be hard to hold these back for aging.