Ripe blackberry and warm baking spice aromas lead to a delicious dessert wine with dense, rich toffee and sweet plum flavors. A complex Port, well-balanced between the sugar and alcohol with a lingering finish. Cellar note: Although ready to drink now, this port will benefit from aging for the next 10 years.
The natural affinity between dark chocolate and red wine is no secret - restaurants often pair after-dinner wines with chocolate desserts, and many desserts themselves incorporate both chocolate and flavors that are often found in red wine, such as berry, mint or coffee. Our Wine Lover’s Chocolate Collection takes this idea one step further, creating a way for people to experience the subtleties of wine and chocolate together without a lot of guesswork or pretension. The 54% cocoa blend of these dark chocolate drops is expertly curated to complement the rich, sweet quality of many Port wines. Our 54% chocolates are a perfect after-dinner treat, served along with a small glass of Port, of course!.
Vineyard and Winemaker’s notes
The grapes for this dessert wine came from Pedroncelli’s estate vineyard in Dry Creek Valley. The four acre vineyard was established in 1995. The following Port varietals are planted with an acre each: Tinta Madeira, Tinta Cao, Touriga Nacional, and Souzao. Each varietal matures at a slightly different rate but are
picked at the same time. They are harvested as a field blend and each contributes acid, color and flavor components. This is our twenty third vintage.
It was an ideal growing season with mild temperatures and opportune heat spikes to get the grapes to full maturity. Yields and fruit quality were exceptional. Harvested the second week of October, the blocks are picked together and brought into the winery, destemmed and crushed. Yeast is added to start the fermentation; it continues for several days until the fermentation is stopped by adding neutral grape spirits. The addition of spirits (also known as fortification) ceases the fermentation and just the right amount of residual sugar is left. The young wine is then aged in seasoned American oak barrels for 4 years during which the wine softens and matures adding oak notes and complexity.
Appellation: Dry Creek Valley
Aging: 4 years in seasoned oak barrels
Total Acidity: .525g/100mg
Residual Sugar: 9.4%
North of the Gate Wine Competition, 2017: 98 points, Double Gold Medal, Best of Class, Best Fortified
Los Angeles County Fair Wine Competition: 92 Points & Gold Medal,
Winery: Pedroncelli Winery & Vineyards
Owners: Pedroncelli Family
Location: Sonoma, CA
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.
@Cerridwyn@rjquillin@TechnoViking you must try the 100% once. I tried the one made by a French chocolatier, I think his name is Cluizel or something like that. Outstanding. Also amazing the Domori (Italian, in this case).
I have had 100%
not from either of those places but Ghirardelli made some for commercial purchase for awhile, geared for making hot chocolate that was awesome and some from a local place
@radiolysis Consider what it feels like for your parts to have funny names, for you not to fit in the wine rack like all the others. Consider the grave disappointment you’ll experience when you pour the last bit out of that last bottle and come to the realization that you don’t have more. I’ll just leave this here…
I’m building my Pedroncelli Port cellar! From past RPM Tours I have a vertical of 2000-2002, a few bottles each of 2007, 2008, 2012, and 1997. But I’m not going to open a 2012 for another five years, shouldn’t I wait for the newer vintages? Or better yet, a library Port offering??
@klezman@rjquillin Wow. You have 1997? That was when we were still buying fruit from the Raymond Burr Vineyard–you must have picked that up here. Won’t be doing any library offerings, so I’d say build inventory every time we offer a Port. To make a rough suggestion…if you buy a case of each vintage you could start opening them at the 8 year from vintage point. Do one bottle per year for 12 years and you will eventually be opening a 20 year old port. Now, wouldn’t you like to do that for an an additional 12 years? Just sayin’…
@pedroncellifam Actually, we got lucky and noticed that K&L got a couple bottles from a private cellar and snapped them up. We are no strangers to Pedroncelli Port, so this was a total no-brainer for us
Obviously I like your suggestion, but that collides with the reality of storage constraints!
More importantly, how does the 2012 compare to other vintages? How much vintage-to-vintage variability is there in the Port?
@klezman Sorry, missed the last part of this. There is very little variation by vintage. Always the same grapes, always fortified to stop fermentation at 9% RS. and about 3 years in neutral barrels. Tasty juice!
Now that I’ve discovered the 1/2 case I bought under a few other boxes of wine, I’m very happy to know I’ll be able to replenish my stock. It’s going faster than I thought it would. Very tasty port! Getting a case this time. Winter is here!
Ordered this from w.w last December, and coincidentally opened the first bottle and the chocolates a few days ago. The port was delicious! Rivaled the Wellington ports we also got from w.w. The chocolates were pretty tasty as well. If you’re on the fence about this one, go ahead and fall off.
@chipgreen@mrn1@pjmartin Ok, @chipgreen has 3 of yours; I’ll take 3;, and you have 6. That should cover your case. I could always buy a case to split, but this being a one day offer, not sure who will chime in with little time left!
@Boatman72@chipgreen@mrn1 glad that the splits continue- I thought (hard) about replying to chip, and am glad I am sitting this one out. Have an open bottle of this in the fridge picked up at the winery this spring. Besides, it’s almost rose weather around here!
Got mine in tonight. I like it. It’s sweet, but not cloying. It reminds me of the Quady port, or a sack cream sherry. It’s very raisin forward, but there’s a sort of ruby note to the flavor that’s a bit softer.