Pedroncelli Zinfandel Dry Creek Valley Mother Clone 1999
The 1999 harvest brought in a ripe crop and was unhindered by the small yields of the previous year. The fruit was crushed into stainless steel tanks and fermentation took six days. Frequent pumping-over of the juice over the skins during this time brings to the new wine a substantial increase in color and flavor intensity. The young zinfandel was aged in medium toast oak barrels for 12 months in order to develop smoothness and complexity.
Food Pairings for Pedroncelli Zinfandel Dry Creek Valley Mother Clone
""Deep purple-red in color; full-bodied and very plush. Aromas and flavors of ripe blackberry, raspberry, cherry, spice and black pepper. Our Mother Clone is balanced harmoniously in flavor, texture and tannin. The rich flavors are generous and lasting."
Aged 12 months in American Oak.
|Alcohol: 14.3%||pH: 3.64|
|Total Acidity: 0.62 grams per liter|
Best Wine Deals
Zinfandel Top Lists
Weekday Wines - Post Pictures of your SelectionsReplied
Information about my bottle collectionReplied
Whatcha drinking tonight?Replied
World's End Merlot Reserve Little Sister (2010)Cellared
World's End If Six Was Nine (2009)Cellared
Top notch Impressive Moving Alternatives because the least expensive CostsPosted
Ponzi Pinot Gris Oregon (2009)Wishlisted
Wine Swapping With Fellow Winemakers Via A ContestReplied
Godello Wines Have ArrivedCommented