Winery PedroncelliMother Clone Zinfandel
Red wine
This wine is composed of 100% of the grape variety Zinfandel.
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or lamb.
Taste structure of the Mother Clone Zinfandel from the Winery Pedroncelli
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Mother Clone Zinfandel of Winery Pedroncelli in the region of California is a powerful.
Wine flavors and olphactive analysis
On the nose the Mother Clone Zinfandel of Winery Pedroncelli in the region of California often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of vegetal, oak or tree fruit.
Food and wine pairings with Mother Clone Zinfandel
Pairings that work perfectly with Mother Clone Zinfandel
Original food and wine pairings with Mother Clone Zinfandel
The Mother Clone Zinfandel of Winery Pedroncelli matches generally quite well with dishes of beef, lamb or poultry such as recipes of beef tongue with vegetables and madeira sauce, roast lamb with thyme or eggs in meurette.
Details and technical informations about Winery Pedroncelli's Mother Clone Zinfandel.
Discover the grape variety: Zinfandel
Generous, high-alcohol reds with a dark robe and indulgent palate, showing aromas of stewed blackberry, raspberry, black pepper, liquorice, cinnamon and cooked fruit. Also vinified as a popular sweet rosé (White Zinfandel). Star of California (Lodi, Sonoma, Dry Creek Valley, Paso Robles) with sought-after century-old vines. Identical to Italian Primitivo and Croatian Crljenak Kaštelanski by DNA analysis.
Last vintages of this wine
The best vintages of Mother Clone Zinfandel from Winery Pedroncelli are 2017, 2018, 2014, 2010 and 0.
Informations about the Winery Pedroncelli
The Winery Pedroncelli is one of of the world's greatest estates. It offers 34 wines for sale in the of Dry Creek Valley to come and discover on site or to buy online.
The wine region of Dry Creek Valley
Mythical terroir of Californian Zinfandel on pre-Prohibition old vines: intense, spicy reds with aromas of candied blackberry, black plum, pepper and leather, ample structure and melted tannins. Signature Sauvignon Blanc as white king with herbaceous notes and bright citrus, dazzling acidity. Also Cabernet Sauvignon, Merlot and Rhône grapes. Small Sonoma AVA (~9,000 ha, 70+ wineries), warm days and cool evenings ventilated from the coast, ideal ripeness-acidity balance.
The wine region of California
Powerful, sunny reds: dense Napa Cabernet Sauvignon (blackcurrant, chocolate, tobacco, ample tannins), spicy, jammy Zinfandel from the Sierra Foothills, silky red-fruited Pinot Noir on the cool coast (Sonoma, Russian River, Central Coast). Opulent, buttery Chardonnay, notes of yellow fruit and vanilla. Varied climate, from the hot interior to the Pacific-cooled coast. 80% of US production, 139 AVAs including Napa (1st AVA, 1981).
The word of the wine: Performance
Quantity of grapes harvested per hectare. In AOC, the average yield is limited on the proposal of the appellation syndicate, validated by the Inao. The use of high-performance plant material (especially clones) and better control of vine diseases have increased yields. This is not without consequences on the quality of the wines (dilution) and on the state of the market (too much wine). We must not over-simplify: low yields are not synonymous with quality, and it is often in years with generous harvests that we find the greatest vintages (1982 and 1986 in Bordeaux, 1996 in Champagne, 1990 and 2005 in Burgundy...).
