Check items to add to the cart or select all
Pedroncelli 2006 Cabernet Sauvignon Three Vineyards
Quick Overview
Rich aromas of ripe raspberry and cherry highlight this full-bodied Cabernet Sauvignon. Plum, toasted oak notes and warm clove spice combine to round out the flavors.
Product Description
Vineyard Sources
Pedroncelli estate Cabernet Sauvignon, Merlot and Cabernet Franc provided the fruit for this wine. These varietals develop exceptional character on the vineyards sites situated on the Dry Creek Valley bench. Dry Creek Valley receives the right amount of sun and cooling fog which develops optimal flavors in the grapes. Careful vineyard management during the growing season defines the Pedroncelli style even more.
Winemaking
After four decades producing Cabernet Sauvignon in Dry Creek Valley, John Pedroncelli knows how to get the best from this noble grape. The grapes were harvested the first two weeks of October. The fruit was crushed into temperature controlled stainless steel tanks. The frequent pumping of juice over the skins (known as the 'cap') during fermentation gives the young wine a substantial increase of flavor and color. This Cabernet Sauvignon was aged in small American oak barrels for twelve months in order to develop smoothness and complexity. A blend of 30% new French oak in the barrel aging program is used to bring a subtle backbone of toasty oak. With the addition of Merlot and Cabernet Franc, John is able to fine-tune this wine for optimum richness, flavor, and balance.
Blend: 77% Cabernet Sauvignon, 16% Cabernet Franc, 7% Merlot
Harvest: October 2006
Acidity: .675g/100ml
Alcohol: 13.8%
pH: 3.53
Pedroncelli estate Cabernet Sauvignon, Merlot and Cabernet Franc provided the fruit for this wine. These varietals develop exceptional character on the vineyards sites situated on the Dry Creek Valley bench. Dry Creek Valley receives the right amount of sun and cooling fog which develops optimal flavors in the grapes. Careful vineyard management during the growing season defines the Pedroncelli style even more.
Winemaking
After four decades producing Cabernet Sauvignon in Dry Creek Valley, John Pedroncelli knows how to get the best from this noble grape. The grapes were harvested the first two weeks of October. The fruit was crushed into temperature controlled stainless steel tanks. The frequent pumping of juice over the skins (known as the 'cap') during fermentation gives the young wine a substantial increase of flavor and color. This Cabernet Sauvignon was aged in small American oak barrels for twelve months in order to develop smoothness and complexity. A blend of 30% new French oak in the barrel aging program is used to bring a subtle backbone of toasty oak. With the addition of Merlot and Cabernet Franc, John is able to fine-tune this wine for optimum richness, flavor, and balance.
Blend: 77% Cabernet Sauvignon, 16% Cabernet Franc, 7% Merlot
Harvest: October 2006
Acidity: .675g/100ml
Alcohol: 13.8%
pH: 3.53
Additional Information
| Food Pairings | Polenta with Sausage, Tomato and Olives |
| Varietal | Cabernet Sauvignon |
| Appellation | Dry Creek Valley |
| Winemaker Profile | John Pedroncelli Jr. John Pedroncelli Jr. is Dry Creek Valley's most experienced winemaker. More than 40 vintages at Pedroncelli Winery have given him an unsurpassed understanding of the region and its grapes, and an uncanny ability to bring out the best of both in his wines. John was two years old when the Pedroncelli family purchased the winery and moved to Geyserville in 1927. Vineyard chores were simply part of growing up. "There was always work a kid could do to help out, like suckering vines," he recalls. When wine production resumed after Prohibition, his chores expanded to include cleaning redwood tanks and assisting his father in the cellar. After two years of military service, he entered Santa Rosa Junior College, where he studied chemistry and botany. He began assuming winemaking responsibilities from his father in 1948, but returned to college in the early 1950s to take enology courses at the University of California at Davis. After the retirement of John Pedroncelli, Sr. in 1963, he also became manager of the firm's 135 acres of vineyards. During his tenure, John has guided Pedroncelli through the tough transition from bulk wine producer to premium winery. He created California's first Zinfandel Rose in 1958, began producing premium varietal wines in 1965, and updated the winemaking facility with modern equipment and small oak barrels in the 1960s and 1970s. Today, he continues to innovate, creating vineyard-select wines and replanting the estate vineyards on advanced trellises to grape varieties carefully selected for each site. "I've always wanted Pedroncelli wines to be among the best made in Dry Creek Valley," he explains. That's why we continue to fine-tune our grape growing and winemaking; using our experience to achieve a balance of ripe fruit, oak complexity and approachable character that is both distinctive and a pleasure to drink." |
| Case Price | Buy 6 for $ 15.20 each -- 5% discount Buy 12 for $ 14.40 each -- 10% discount Mix and match for quantity discount |
Product Tags
Add Your Tags:
Use spaces to separate tags. Use single quotes (') for phrases.
![[+] View Larger](http://www.winesandmakers.com/media/catalog/product/cache/1/image//p/e/pedroncelliDCcab.jpg){kind=link}