@pedroncellifam@Winedavid49 Any chance y’all will put some ports up? I’m down to one bottle of the 2008, and I’d like to store it for another decade or so.
@trent@Winedavid49 no immediate plans, but give Colin a call in the office. 800-836-3894. If you purchased on the ‘other’ platform, you are in our system and get Club benefits. (discounts and shipping advantages on mixed cases)
LAB RAT REPORT - 2015 Pendroncelli Cabernet Sauvignon Sonoma County Dry Creek Valley - Block 007
DISCLAIMER: I am no stranger to Pedroncelli. I first tried its wines through that “other” website and instantly became a fan. I buy ‘em by the case! Especially the outstanding rose - one year I personally purchased all the remaining stock that Pedroncelli had.
PEDRONCELLI: On the last WW History Tour that I attended, it was my pleasure to sit next to Ed (who-puts-the-“Ed”-in-Pedroncelli) St. John at lunch. I told him of my affinity for Pedroncelli wines, explaining somewhat awkwardly that they had a certain “liveliness” that I do not find in other wines. Even the reds. I told him that I’d compared the Pedroncelli varietals and alcohol levels and found them similar to other wines, but that Pedroncelli wines still stand apart. They’re just more…energetic. I felt silly describing the wine this way, but those were the only words that captured my experience.
Much to my surprise, Ed did not laugh in my face. Instead, he explained that the “liveliness” that I was tasting was a factor of the pH of the wine. Ahh…lightbulb moment. I learned a great deal during that lunch, and on the days that followed. But the most important lesson was this: trust your own palate.
TASTING NOTES:
Nice dark fruit and spiciness on the nose upon opening. Initial notes of lush black cherry/blackberry give way to a drier black current. I initially experienced the previously-mentioned “chalkiness” on the finish, but this seemed to dissipate a bit as the wine opened up. I also picked up a note of plums mid-palate after the wine relaxed. (Or maybe it was me who relaxed.)
The wine is pleasantly balanced between fruit and tannin, which results in a “roundness” in mouthfeel. Although the wine has sufficient structure to provide a good finish, the overall effect leans more to “juicy” than “astringent." Notably missing is the bitterness that I often find in Napa cabs.
All in all, a nice, well-made wine. I suppose I could cook something to pair with it, but I think it’s just great for sipping on its own.
QUESTIONS:
What clones were used? Many Napa cabs that heavily use clones 4 and 7 are much too bitter for me. But Bell Wine Cellars clone 6 rocks my world! So I’m eager to learn if these preferences are merely shaped by the Napa expression of these clones or whether I have an inherent affinity for one clone over another.
When, oh, WHEN is Pedroncelli going to package its wondrous rose in a box?! It is quaffed at such frequency at my house that I feel guilty in creating so many empty bottles. And when I bring some to share at an event, one bottle is never enough! If it were available, I would be most pleased to purchase 3L boxes by the case, too! I can’t be the only one…
@kkv123 answers…
Clone? We are supposed to know the clone 25 years ago? …these are not the clones you are looking for. Let them pass… I think this is more about soil and style. This isn’t intended to be a Christmas wine “tannin bomb” (see what I did there?) No extended maceration, just an expression of AVA, variety and vintage.
2) Rose in a box: it’s called a case. We offer club benefits to “FOD’s” Friends Of David. And they are in self tapping containers. Stop whining about packaging and call Colin. He’ll hook you up with discounts and shipping favors. Gosh I’ve missed the op to be snarky! 800-836-3894
This isn’t intended to be a Christmas wine “tannin bomb” (see what I did there?)
Several years ago, molarchae and I decided the best possible name for a Woot Cellars wine would have been a Christmas wine called Oh Tannin Bomb. It would have to be a PS, of course. @WineDavid49 never took us up on the idea!! We got Bonus Level instead (which, to be fair, is a pretty cool label as well).
@trent less fruity than most pinots, but there are definite pomegranate notes.
pairing with spaghetti and beef and alfredo sauce, because my family ate all of the tomato sauce before I got home. It brings forth stone fruit. heavy plums. still quite good.
@trent paired the fourth glass (yes, i drank an entire bottle of wine in the middle of the night for you guys) with dark chocolate covered bananas. inspired delightful cherry notes.
as a pinot noir lover, i’m not sure that it’s a pinot noir lover’s pinot noir, but it is very good. i recommend it.
@trent Thanks for your notes. This is more “old world” style (as are most of our wines) than most Pinot’s coming out of Sonoma County these days. Good call on the stone fruit. I love this wine. (and I’ve been known to “taste” through an entire bottle myself!)
@pedroncellifam agreed. it could pass for a burgundy. not much of the old world minerality, but not all of the fruitiness of Sonoma. If anyone has been looking for a Pinot that tastes half way from California to France (maybe closer to 70% of the way) this is your wine.
@trent yeah, old world minerality is tough to get with Sonoma sunshine. Manage to get just a hint in the Chard, but it’s fleeting. A little flintiness in our SB once in a while–love that stuff too!
Pedroncelli has made quite decent Pinot Noir and Chardonnay for a long time, though most people probably know Pedroncelli best for for Zinfandel, Cabernet Sauvignon (which ages very well if you have the patience), and other warmer weather reds.
Unless you’ve completely maxed out your wine budget (and still smoking credit card) for the next few years with the recent rpm Magical History Tour in Lodi and Amador, this is an rpmAutoBuy.
If you’re in Sonoma County, you should go see the Pedroncellis.
You can be sure that the next time there is an rpm Magical History Tour for newbies in the Sonoma and Napa county region, Pedroncelli will be on our list as a winery both delicious and historical…
@rpm Rob- Do you remember the old Bercut and Vandervoot label? We’ve been making a varietal Pinot since the early '60s. Of course in those days it was nearly half Petite Sirah…whodda thunk!? I Love the more recent Pinots. So much more true to the varietal and where it’s grown. RRV gives us the nice fruit you find from Oregon and the earthiness of Burgundy. Good juice!
@rpm Yes, in the 60’s and early 70’s when you and I were just children!! I just asked Jim and he said they were, at one time “sole distributors” for us. Casa de Fruita, Fairmont Hotel just a couple of the labels…lots of fun trivia!
@pedroncellifam reminds me of all of the some 200 odd labels the PMs owned through the CWA back in the day… you flatter my youth tho, i was in college in the mid-60s.
Good evening / day,
Apologies for the delay, I had the pleasure of receiving the Pedroncelli Cabernet Sauvignon v.2015 Sonoma County Dry Creek Valley - Block 007 Estate as part of the Lab Rat program. This bottle was uncorked at 9:48 pm EDT on the 24th of July. A sampling was poured into a Burgundy glass shortly thereafter. Initial impressions this Cabernet has great color and a decent amount of legs.
Additional information is forthcoming from today’s tasting.
@dschonew Full disclosure, I am not a sommelier and I don’t play one on TV, but I did enjoy Somm (2012) The second tasting last night was of a wine that had opened up quite a bit with some moderate swirling in a small decanter. The first and second tastings were great. I would recommend this cabernet just based on my first two impressions. The notes for the tasting(s) on the 25th will be posted shortly.
@dschonew Day two of tasting:
Since this is a fairly young cabernet sauvignon it likely can stand a fair amount of cellaring but it has been great both the day of opening and the second day. In order to expedite the decanting process the remainder of the bottle was poured into a small/medium decanter. It was agressively swirled/shaken late on the 24th and allowed to rest over night.
The decanter was gently swirled at 9:24 pm on the 25th of July. The first glass was poured shortly thereafter. The wine opened up even more, the legs were still quite present, the color continues to impress, and the nose is pleasant. Nothing was overpowering and overall this is a pleasant and well balanced cabernet sauvignon. Two more glasses were consumed and continued to impress. I have no complaints about this offering and would recommend it as part of this three wine offering.
A rat report, we shall begin.
2016 Pedroncelli Chardonnay. Checking in at 46 degrees Fahrenheit, the chardonnay resembles clarified straw. Smooth and reflective, the Chardonnay presents with oak, and slight bits of curiosity. Playfully sipping on the beverage of yellow, I find the bubbly taste exquisite, refined, and Fantastic!
@alacercogitatus Quick update - Apologies for the lateness on this review. A combination of late delivery and 2" of rain in the basement caused delay. Having the ability to perform a retrospective, the second sampling proved even as good as the first. Upping the temperature to a reasonable 52 degrees of Fahrenheit, I noticed mild notes of pepper, to say, it is still sweet and smooth, but with a firmer “bite” at the finish. We shall enjoy this wine, as we stare at soggy memories. Prosit!
I mentioned my love for the Pinot, but thought I might chime in on the Chard and Cab.
Signature Selection Chardonnay: This is a nice bright chardonnay. 88 percent is all stainless–12% barrel fermented and aged, blended back before bottling. This allows us to retain the beautiful tropical fruit flavors forward. Look for a little stone fruit too (and I get a little Bartlett pear) Just a great glass of wine!
This Cab is a sleeper. So clearly Dry Creek Valley in style. Just a little dried herb on the nose. Oregano? Sage? Just enough pepper and spice to make it distinctively DCV. The body is what I’d define as “medium” and has just a bit higher acidity and lower pH which will give it longevity. The tannins are present but not overwhelming–and they are fruit tannins, not wood tannins. This is important to note. There’s a bit of chalkiness without being excessively astringent. This is a killer buy at $26 and ridiculous at these prices…hmmm @winedavid we need to talk!
@losthighwayz Are you saying this is too expensive?! Sure the price has gone up a bit, but give that cab a few years and you’ll be laughing at how little you paid.
How much more are you saving by buying a full case?
(Note: Tax & Shipping not included in savings calculations)
Pedroncelli Red and White Mixed Set - $10 = 5.55%
/giphy unhelpful-moping-coffee
Finally some Ped shipped to Mass!! Very excited to taste.
Definitely a fave @ WW, but never had a chance to purchase because shipping was not available to Ma. In for a case. Just bought a case of the Noceto too… did I mention my daughter got married on Saturday! I’m not complaining but my bank account and credit cards are.
@klezman I’ll be testing for the next 2 years. BUT, all this wine has really improved the whole situation.
I saw this offer pop up and remembered the name “Pedroncelli” somewhere from the tour. I instantly called @mwfielder and asked if we’re in for at least half of a case. I’m so excited to taste!
2016 Chardonnay, Signature Selection, Dry Creek Valley, Sonoma County
Tasting Notes
Pineapple, mango and peach aromas lead to juicy fruit flavors of ripe peach, sweet spices, pineapple, basically loaded with tropical fruit notes. The blend of the two Chardonnay lots adds both fruit forward qualities and a creamy texture. Highlighted by bright acidity, the wine finishes clean and refreshing. Drink now, no aging required.
Vineyard and Winemaking Notes
Spring rain and perfect growing conditions during summer accelerated the ripening of the grapes and we began harvesting Chardonnay on September 16. The warm growing season with moderate temperatures offered ideal conditions for the grapes and, as a result, they had great natural acidity, intense quality and well-developed sugars. Sourced from four vineyards located at the southern end of Dry Creek Valley, they benefit from the cool microclimate and alluvial soils near the Russian River and produce wines of exceptional fruit and balance, culminating in Chardonnay of great character and quality.
At Pedroncelli Winery, the winemaking goal is simple: showcase the distinctive fruit of each varietal. This focus on fruit is particularly important in creating the style of Chardonnay that is our trademark. Due to the ideal harvest conditions and excellent quality this vintage has high intensity of tropical fruit aromas and flavors. We use stainless steel tanks to ferment 88% of the wine, capturing the fresh fruit flavors. The balance was separately barrel fermented in American oak barrels and aged for six months before being combined. The barrel fermentation and secondary or “malolactic” fermentation added some creamy notes giving a boost of complexity to the finished wine.
Specifications
Appellation: Dry Creek Valley, Sonoma County
Barrel Aging: 12% of the blend was fermented and aged in American oak for 6 months
Alcohol: 14.3%
pH: 3.75
Total Acidity: .535g/100mg
2015 Cabernet Sauvignon, Block 007 Estate, Dry Creek Valley, Sonoma County
Tasting Notes
Ripe blackberry and plum aromas lead to touches of oregano, pepper and smoky oak. Berry flavors combine with tobacco and dried herbs, typical of the Dry Creek Valley terroir. A long earthy finish with lasting fruit is simply elegant. Good acidity and medium tannins lead to great aging potential. Obviously this wine has no connection to a world famous British Special Agent. It’s simply the name of a vineyard block Sauvignon, Cabernet Sauvignon.
Vineyard and Winemaking Notes
Our vineyards are assigned block numbers to identify them as they are planted. Block 007 refers to one portion of our vineyard located a mile west of the winery, on the eastern bench above Dry Creek and has caught the attention of our winemaking team because it consistently produces fruit of singular quality. Block 007 Of the 105 acres we have planted to vineyard, we grow a total of 28 acres of Cabernet Sauvignon. We first planted Cabernet Sauvignon in the mid 1960s. Block 007 was planted in 1992—on the Scott Henry trellis system which splits the cordon arms into a double tier with the upper arm usually bearing about 3 tons of grapes per acres while the lower arm bears about 2 tons per acre. This is for optimum ripeness. The vineyard land is well drained, right next to Canyon Creek where it is gravelly and ideal for growing Cabernet Sauvignon.
The grapes were picked on September 14 following a drought influenced growing season which accelerated ripening of Cabernet Sauvignon. The results are a high concentration of flavors and aromas with mild acids defining this vintage. The juice and berries are cold soaked for 48 hours and then inoculated with the Bordeaux yeast strain. Fermentation in our small capacity temperature controlled stainless steel tank gave optimal skin/juice ratio and better extraction of flavor and color. After pressing the young wine it was transferred to a storage tank and later put into small French and American oak barrels to age for sixteen months with 35% new French oak.
Specifications
Appellation: Dry Creek Valley, Sonoma County
Composition: Estate Cabernet Sauvignon
Barrel Aging: 16 months in 35% new French and American oak barrels
Alcohol: 14.5%
pH: 3.75
Total Acidity: .630g/100mg
2016 Pinot Noir, Signature Selection, Russian River Valley, Sonoma County
Tasting Notes
Aromas of rose petals, pomegranate and nutmeg greet the nose. Flavors follow with strawberry and black plum, toasty oak notes framed by bright acidity. Light bodied, smooth with a long finish and balanced with mild tannins. An elegant and tasteful Pinot Noir.
Vineyard and Winemaking Notes
The fruit for our Pinot Noir comes from four growers spread over the northern area of the Russian River Valley. The Frank Johnson Vineyard continues as a source of Pinot Noir, spanning 30 years, and is combined with three other growers: Harrich, Lynzabeth, and Brooks, all within a few miles of each other. Pinot Noir grown in the cool climate of the Russian River Valley in Sonoma County is regularly influenced by the intrusion of cooling evening fog from the Pacific Ocean a few miles to the west. This natural air-conditioning allows the grapes to develop full flavor maturity over an extended growing season while retaining the all-important natural acidity. Combined with a diverse complexity of soil types along with the vineyard sources creates a wine that reflects all the best of this growing region. The 2016 growing season brought plenty of rain to the vineyards and perfect growing conditions followed during summer with even heat and great ripening environment. The grapes were harvested over the first week of September.
Destemmed and crushed grapes go to temperature controlled fermenter for 5 days of cold soaking at ~50F (pre-fermentation) with a daily pump over for extraction of color, aromatics and tannins. After that period fermentation starts. Fermenting at ~75F to better extract the aromatics of the Pinot Noir fruit, during fermentation we have a regime of three pump overs a day to achieve the right extraction, until dry. Then pressed and sent to storage tanks and later moved to barrels for aging. The round and polished texture of this wine comes not only from the high quality fruit but also judicious use of oak—the wine was aged for 8 months in small French oak barrels with 25% new oak.
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
@pedroncellifam
I am a bit surprised your first offer here wasn’t the pink Zin! Always a crowd pleaser for us and I only have one bottle remaining, and it’s 2014!!
@klezman@losthighwayz if you’ve purchased through the other platform you receive club pricing and benefits. Call Colin, he’ll hook you up! 800-836-3894
Glad to see Pedroncelli again!! I am not a fan of chard or pinot, otherwise I would get this offer…but agree with the others. I would love to see some of the port or other reds you have.
Oh my happy face showed up this A.M. when I opened casemate and saw this. Not a fan of any PN but, to get the others I am all over this. Anyone in the N.Dallas area wanting the PN…let me know. The Chard
and Cab are keepers:)
About time with the Pedroncelli…
@strongry I had to get @winedavid off my back. Dude was blowing up my in box hahaha. Really glad to be here on the new platform!
@pedroncellifam @WineDavid49
Thanks to both of you for getting it done!
@chipgreen @Winedavid49
I kinda like this gig!
@pedroncellifam @Winedavid49 Any chance y’all will put some ports up? I’m down to one bottle of the 2008, and I’d like to store it for another decade or so.
@trent @Winedavid49 no immediate plans, but give Colin a call in the office. 800-836-3894. If you purchased on the ‘other’ platform, you are in our system and get Club benefits. (discounts and shipping advantages on mixed cases)
@pedroncellifam @Winedavid49 Neato
I’ll have to think about this one. Then, I’ll buy it in the morning because, who do I think I’m kidding?
@coynedj Order placed.
@coynedj boom!
LAB RAT REPORT - 2015 Pendroncelli Cabernet Sauvignon Sonoma County Dry Creek Valley - Block 007
DISCLAIMER: I am no stranger to Pedroncelli. I first tried its wines through that “other” website and instantly became a fan. I buy ‘em by the case! Especially the outstanding rose - one year I personally purchased all the remaining stock that Pedroncelli had.
PEDRONCELLI: On the last WW History Tour that I attended, it was my pleasure to sit next to Ed (who-puts-the-“Ed”-in-Pedroncelli) St. John at lunch. I told him of my affinity for Pedroncelli wines, explaining somewhat awkwardly that they had a certain “liveliness” that I do not find in other wines. Even the reds. I told him that I’d compared the Pedroncelli varietals and alcohol levels and found them similar to other wines, but that Pedroncelli wines still stand apart. They’re just more…energetic. I felt silly describing the wine this way, but those were the only words that captured my experience.
Much to my surprise, Ed did not laugh in my face. Instead, he explained that the “liveliness” that I was tasting was a factor of the pH of the wine. Ahh…lightbulb moment. I learned a great deal during that lunch, and on the days that followed. But the most important lesson was this: trust your own palate.
TASTING NOTES:
Nice dark fruit and spiciness on the nose upon opening. Initial notes of lush black cherry/blackberry give way to a drier black current. I initially experienced the previously-mentioned “chalkiness” on the finish, but this seemed to dissipate a bit as the wine opened up. I also picked up a note of plums mid-palate after the wine relaxed. (Or maybe it was me who relaxed.)
The wine is pleasantly balanced between fruit and tannin, which results in a “roundness” in mouthfeel. Although the wine has sufficient structure to provide a good finish, the overall effect leans more to “juicy” than “astringent." Notably missing is the bitterness that I often find in Napa cabs.
All in all, a nice, well-made wine. I suppose I could cook something to pair with it, but I think it’s just great for sipping on its own.
QUESTIONS:
What clones were used? Many Napa cabs that heavily use clones 4 and 7 are much too bitter for me. But Bell Wine Cellars clone 6 rocks my world! So I’m eager to learn if these preferences are merely shaped by the Napa expression of these clones or whether I have an inherent affinity for one clone over another.
When, oh, WHEN is Pedroncelli going to package its wondrous rose in a box?! It is quaffed at such frequency at my house that I feel guilty in creating so many empty bottles. And when I bring some to share at an event, one bottle is never enough! If it were available, I would be most pleased to purchase 3L boxes by the case, too! I can’t be the only one…
@kkv123 Pedroncelli Rose’ in the handy economy size sounds dangerously delightful!
@pedroncellifam - maybe an untapped market?
@cjsiege @kkv123 @pedroncellifam “untapped”, I see what you did there!
@cjsiege @InFrom @kkv123 @pedroncellifam
Tap that market!
@kkv123 answers…
Clone? We are supposed to know the clone 25 years ago? …these are not the clones you are looking for. Let them pass… I think this is more about soil and style. This isn’t intended to be a Christmas wine “tannin bomb” (see what I did there?) No extended maceration, just an expression of AVA, variety and vintage.
2) Rose in a box: it’s called a case. We offer club benefits to “FOD’s” Friends Of David. And they are in self tapping containers. Stop whining about packaging and call Colin. He’ll hook you up with discounts and shipping favors. Gosh I’ve missed the op to be snarky! 800-836-3894
@pedroncellifam
Several years ago, molarchae and I decided the best possible name for a Woot Cellars wine would have been a Christmas wine called Oh Tannin Bomb. It would have to be a PS, of course. @WineDavid49 never took us up on the idea!! We got Bonus Level instead (which, to be fair, is a pretty cool label as well).
Alright y’all. Fixinta live-rat the pinot.
Dark for a Pinot. Kinda brownish.
@trent bright and alcoholy on the nose upon open
Dark red fruit and the flavor that I associate with the coating on pink runts. Hint of butter. Quite good after the first few sips.
@trent less fruity than most pinots, but there are definite pomegranate notes.
pairing with spaghetti and beef and alfredo sauce, because my family ate all of the tomato sauce before I got home. It brings forth stone fruit. heavy plums. still quite good.
@trent second glass is butterier. a little tannic. i’m digging it.
@trent paired the fourth glass (yes, i drank an entire bottle of wine in the middle of the night for you guys) with dark chocolate covered bananas. inspired delightful cherry notes.
as a pinot noir lover, i’m not sure that it’s a pinot noir lover’s pinot noir, but it is very good. i recommend it.
@trent thanks for the notes! love the live review format (even if it’s the middle of the night for me)
@trent Thanks for your notes. This is more “old world” style (as are most of our wines) than most Pinot’s coming out of Sonoma County these days. Good call on the stone fruit. I love this wine. (and I’ve been known to “taste” through an entire bottle myself!)
@pedroncellifam agreed. it could pass for a burgundy. not much of the old world minerality, but not all of the fruitiness of Sonoma. If anyone has been looking for a Pinot that tastes half way from California to France (maybe closer to 70% of the way) this is your wine.
@trent yeah, old world minerality is tough to get with Sonoma sunshine. Manage to get just a hint in the Chard, but it’s fleeting. A little flintiness in our SB once in a while–love that stuff too!
Pedroncelli has made quite decent Pinot Noir and Chardonnay for a long time, though most people probably know Pedroncelli best for for Zinfandel, Cabernet Sauvignon (which ages very well if you have the patience), and other warmer weather reds.
Unless you’ve completely maxed out your wine budget (and still smoking credit card) for the next few years with the recent rpm Magical History Tour in Lodi and Amador, this is an rpmAutoBuy.
If you’re in Sonoma County, you should go see the Pedroncellis.
You can be sure that the next time there is an rpm Magical History Tour for newbies in the Sonoma and Napa county region, Pedroncelli will be on our list as a winery both delicious and historical…
@rpm Rob- Do you remember the old Bercut and Vandervoot label? We’ve been making a varietal Pinot since the early '60s. Of course in those days it was nearly half Petite Sirah…whodda thunk!? I Love the more recent Pinots. So much more true to the varietal and where it’s grown. RRV gives us the nice fruit you find from Oregon and the earthiness of Burgundy. Good juice!
@pedroncellifam that’s going pretty far back… really had to dig deep for that one. You sold Pinot to them?
@rpm Yes, in the 60’s and early 70’s when you and I were just children!! I just asked Jim and he said they were, at one time “sole distributors” for us. Casa de Fruita, Fairmont Hotel just a couple of the labels…lots of fun trivia!
@pedroncellifam reminds me of all of the some 200 odd labels the PMs owned through the CWA back in the day… you flatter my youth tho, i was in college in the mid-60s.
Good evening / day,
Apologies for the delay, I had the pleasure of receiving the Pedroncelli Cabernet Sauvignon v.2015 Sonoma County Dry Creek Valley - Block 007 Estate as part of the Lab Rat program. This bottle was uncorked at 9:48 pm EDT on the 24th of July. A sampling was poured into a Burgundy glass shortly thereafter. Initial impressions this Cabernet has great color and a decent amount of legs.
Additional information is forthcoming from today’s tasting.
@dschonew Full disclosure, I am not a sommelier and I don’t play one on TV, but I did enjoy Somm (2012) The second tasting last night was of a wine that had opened up quite a bit with some moderate swirling in a small decanter. The first and second tastings were great. I would recommend this cabernet just based on my first two impressions. The notes for the tasting(s) on the 25th will be posted shortly.
@dschonew
/giphy Don’t stop the music
@dschonew thanks for ratting!
@dschonew Day two of tasting:
Since this is a fairly young cabernet sauvignon it likely can stand a fair amount of cellaring but it has been great both the day of opening and the second day. In order to expedite the decanting process the remainder of the bottle was poured into a small/medium decanter. It was agressively swirled/shaken late on the 24th and allowed to rest over night.
The decanter was gently swirled at 9:24 pm on the 25th of July. The first glass was poured shortly thereafter. The wine opened up even more, the legs were still quite present, the color continues to impress, and the nose is pleasant. Nothing was overpowering and overall this is a pleasant and well balanced cabernet sauvignon. Two more glasses were consumed and continued to impress. I have no complaints about this offering and would recommend it as part of this three wine offering.
A rat report, we shall begin.
2016 Pedroncelli Chardonnay. Checking in at 46 degrees Fahrenheit, the chardonnay resembles clarified straw. Smooth and reflective, the Chardonnay presents with oak, and slight bits of curiosity. Playfully sipping on the beverage of yellow, I find the bubbly taste exquisite, refined, and Fantastic!
@alacercogitatus Quick update - Apologies for the lateness on this review. A combination of late delivery and 2" of rain in the basement caused delay. Having the ability to perform a retrospective, the second sampling proved even as good as the first. Upping the temperature to a reasonable 52 degrees of Fahrenheit, I noticed mild notes of pepper, to say, it is still sweet and smooth, but with a firmer “bite” at the finish. We shall enjoy this wine, as we stare at soggy memories. Prosit!
Pedroncelli Red and White Mixed Set
6 bottles for $89.99 $15/bottle + $1.33/bottle shipping
Case of 12 for $169.99 $14.17/bottle + $1/bottle shipping
2016 Pedroncelli Chardonnay
2015 Pedroncelli Cabernet Sauvignon Block 007
2016 Pedroncelli Pinot Noir
I mentioned my love for the Pinot, but thought I might chime in on the Chard and Cab.
Signature Selection Chardonnay: This is a nice bright chardonnay. 88 percent is all stainless–12% barrel fermented and aged, blended back before bottling. This allows us to retain the beautiful tropical fruit flavors forward. Look for a little stone fruit too (and I get a little Bartlett pear) Just a great glass of wine!
This Cab is a sleeper. So clearly Dry Creek Valley in style. Just a little dried herb on the nose. Oregano? Sage? Just enough pepper and spice to make it distinctively DCV. The body is what I’d define as “medium” and has just a bit higher acidity and lower pH which will give it longevity. The tannins are present but not overwhelming–and they are fruit tannins, not wood tannins. This is important to note. There’s a bit of chalkiness without being excessively astringent. This is a killer buy at $26 and ridiculous at these prices…hmmm @winedavid we need to talk!
In for a 6er…
/giphy fixed-clairvoyant-camp
I remember them days when Ped were under $10 per
@losthighwayz Are you saying this is too expensive?! Sure the price has gone up a bit, but give that cab a few years and you’ll be laughing at how little you paid.
@klezman @losthighwayz Yeah, the 007 Cab bumps up the price a little but does not affect the killer QPR.
How much more are you saving by buying a full case?
(Note: Tax & Shipping not included in savings calculations)
Pedroncelli Red and White Mixed Set - $10 = 5.55%
/giphy unhelpful-moping-coffee
Finally some Ped shipped to Mass!! Very excited to taste.
Definitely a fave @ WW, but never had a chance to purchase because shipping was not available to Ma. In for a case. Just bought a case of the Noceto too… did I mention my daughter got married on Saturday! I’m not complaining but my bank account and credit cards are.
@por944sche thanks for letting his help soothe the pain! Cheers!
/giphy blonde-wanted-hamburger
We missed you guys on earlier RPM tours, but we are coming up next week and plan on coming by. Maybe we’ll taste what we just bought!
@mwfielder You guys can’t get enough wine!
Is test-time over for your lovely wife?
@klezman I’ll be testing for the next 2 years.
BUT, all this wine has really improved the whole situation.
I saw this offer pop up and remembered the name “Pedroncelli” somewhere from the tour. I instantly called @mwfielder and asked if we’re in for at least half of a case. I’m so excited to taste!
@mwfielder @texasHaze
You will LOVE Pedroncelli!
@bahwm @mwfielder @texasHaze correct… But you may want to give the reds a couple years.
@bahwm @klezman @mwfielder @texasHaze Or even a bit more if you can…
@mwfielder aw, shucks. So glad to have fans.
@mwfielder @pedroncellifam yes! They speak so highly of y’all! I can’t wait to taste when we come visit your winery next week.
/giphy peppy-very-squid
Resistance is futile
@catcoland Pinot Borg, or Borg Noir?
2016 Chardonnay, Signature Selection, Dry Creek Valley, Sonoma County
Tasting Notes
Pineapple, mango and peach aromas lead to juicy fruit flavors of ripe peach, sweet spices, pineapple, basically loaded with tropical fruit notes. The blend of the two Chardonnay lots adds both fruit forward qualities and a creamy texture. Highlighted by bright acidity, the wine finishes clean and refreshing. Drink now, no aging required.
Vineyard and Winemaking Notes
Spring rain and perfect growing conditions during summer accelerated the ripening of the grapes and we began harvesting Chardonnay on September 16. The warm growing season with moderate temperatures offered ideal conditions for the grapes and, as a result, they had great natural acidity, intense quality and well-developed sugars. Sourced from four vineyards located at the southern end of Dry Creek Valley, they benefit from the cool microclimate and alluvial soils near the Russian River and produce wines of exceptional fruit and balance, culminating in Chardonnay of great character and quality.
At Pedroncelli Winery, the winemaking goal is simple: showcase the distinctive fruit of each varietal. This focus on fruit is particularly important in creating the style of Chardonnay that is our trademark. Due to the ideal harvest conditions and excellent quality this vintage has high intensity of tropical fruit aromas and flavors. We use stainless steel tanks to ferment 88% of the wine, capturing the fresh fruit flavors. The balance was separately barrel fermented in American oak barrels and aged for six months before being combined. The barrel fermentation and secondary or “malolactic” fermentation added some creamy notes giving a boost of complexity to the finished wine.
Specifications
2015 Cabernet Sauvignon, Block 007 Estate, Dry Creek Valley, Sonoma County
Tasting Notes
Ripe blackberry and plum aromas lead to touches of oregano, pepper and smoky oak. Berry flavors combine with tobacco and dried herbs, typical of the Dry Creek Valley terroir. A long earthy finish with lasting fruit is simply elegant. Good acidity and medium tannins lead to great aging potential. Obviously this wine has no connection to a world famous British Special Agent. It’s simply the name of a vineyard block Sauvignon, Cabernet Sauvignon.
Vineyard and Winemaking Notes
Our vineyards are assigned block numbers to identify them as they are planted. Block 007 refers to one portion of our vineyard located a mile west of the winery, on the eastern bench above Dry Creek and has caught the attention of our winemaking team because it consistently produces fruit of singular quality. Block 007 Of the 105 acres we have planted to vineyard, we grow a total of 28 acres of Cabernet Sauvignon. We first planted Cabernet Sauvignon in the mid 1960s. Block 007 was planted in 1992—on the Scott Henry trellis system which splits the cordon arms into a double tier with the upper arm usually bearing about 3 tons of grapes per acres while the lower arm bears about 2 tons per acre. This is for optimum ripeness. The vineyard land is well drained, right next to Canyon Creek where it is gravelly and ideal for growing Cabernet Sauvignon.
The grapes were picked on September 14 following a drought influenced growing season which accelerated ripening of Cabernet Sauvignon. The results are a high concentration of flavors and aromas with mild acids defining this vintage. The juice and berries are cold soaked for 48 hours and then inoculated with the Bordeaux yeast strain. Fermentation in our small capacity temperature controlled stainless steel tank gave optimal skin/juice ratio and better extraction of flavor and color. After pressing the young wine it was transferred to a storage tank and later put into small French and American oak barrels to age for sixteen months with 35% new French oak.
Specifications
2016 Pinot Noir, Signature Selection, Russian River Valley, Sonoma County
Tasting Notes
Aromas of rose petals, pomegranate and nutmeg greet the nose. Flavors follow with strawberry and black plum, toasty oak notes framed by bright acidity. Light bodied, smooth with a long finish and balanced with mild tannins. An elegant and tasteful Pinot Noir.
Vineyard and Winemaking Notes
The fruit for our Pinot Noir comes from four growers spread over the northern area of the Russian River Valley. The Frank Johnson Vineyard continues as a source of Pinot Noir, spanning 30 years, and is combined with three other growers: Harrich, Lynzabeth, and Brooks, all within a few miles of each other. Pinot Noir grown in the cool climate of the Russian River Valley in Sonoma County is regularly influenced by the intrusion of cooling evening fog from the Pacific Ocean a few miles to the west. This natural air-conditioning allows the grapes to develop full flavor maturity over an extended growing season while retaining the all-important natural acidity. Combined with a diverse complexity of soil types along with the vineyard sources creates a wine that reflects all the best of this growing region. The 2016 growing season brought plenty of rain to the vineyards and perfect growing conditions followed during summer with even heat and great ripening environment. The grapes were harvested over the first week of September.
Destemmed and crushed grapes go to temperature controlled fermenter for 5 days of cold soaking at ~50F (pre-fermentation) with a daily pump over for extraction of color, aromatics and tannins. After that period fermentation starts. Fermenting at ~75F to better extract the aromatics of the Pinot Noir fruit, during fermentation we have a regime of three pump overs a day to achieve the right extraction, until dry. Then pressed and sent to storage tanks and later moved to barrels for aging. The round and polished texture of this wine comes not only from the high quality fruit but also judicious use of oak—the wine was aged for 8 months in small French oak barrels with 25% new oak.
Specifications
Price Comparison
$283.63/case at Pedroncelli Winery & Vineyards (including shipping)
About The Winery
Winery: Pedroncelli Winery & Vineyards
Owners: Pedroncelli Family
Founded: 1927
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.
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, August 16th - Monday, August 20th
/giphy heroic-dreamy-ham
Run Vader run.
@pedroncellifam
I am a bit surprised your first offer here wasn’t the pink Zin! Always a crowd pleaser for us and I only have one bottle remaining, and it’s 2014!!
@klezman agree. I was hoping for some ped Zin and/or rose!
@klezman @losthighwayz if you’ve purchased through the other platform you receive club pricing and benefits. Call Colin, he’ll hook you up! 800-836-3894
Oh for crying out loud. Pull the trigger. The big trigger, or be left wanting. Just sayin’
@pedroncellifam Ed…?
Has to be.
I’ve got to go dig up one of those '73’s I got a while back. What a treat!
Gotta come raid your cellar sometime.
provocative-ominous-banana
Yeah, still hooked.
@rjquillin hey Ron! Yep, it’s me! C’mon up. We’d love to see you!
Glad to see Pedroncelli again!! I am not a fan of chard or pinot, otherwise I would get this offer…but agree with the others. I would love to see some of the port or other reds you have.
KKV123 in the HOUSE !!
Oh my happy face showed up this A.M. when I opened casemate and saw this. Not a fan of any PN but, to get the others I am all over this. Anyone in the N.Dallas area wanting the PN…let me know. The Chard
and Cab are keepers:)
@bullsugar1 not a fan of any PN cause you haven’t tried this one. Just sayin’… (ps, it makes a nice gift when going to someone’s house for dinner.)