dry creek valley

Come Over October

September 24, 2024 09:45

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October is fast approaching as I write this and Fall is upon us as well. The weather is changing, the days are getting shorter, and the smell of wine fermenting the 2024 vintage is wafting through the air.

I wanted to take a moment to savor this time of year and share a campaign named Come Over October, started by Karen MacNeil and PR professionals Gino Colangelo and Kimberly Noelle Charles. The idea is to encourage friends, family, and colleagues to “come over” during October. Focusing on sharing wine, celebrating friendship, and in-person connection.

Wine is nearly ageless in that it has been a part of our tables for 8000 years and counting. Wait, the counting part depends on all of us, you included! It involves those who make it, sell it, market it and YOU who enjoy it at home or in a favorite restaurant, over a conversation or a meal.

Tags: Pedroncelli, Sonoma County, Dry Creek Valley, food and wine
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A Legacy Continues!

September 24, 2024 09:43

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Part of the excitement of being a small family winery is I get to work with winemaker Montse Reece to develop new wines to add to our portfolio. She knows the vineyards well, this is her 18th harvest at Pedroncelli! These are small lot of single vineyard estate wines (blocks really) that are deemed exceptional in quality. In the coming months, we are introducing four new wines.

2022 Legacy Block Home Ranch Vineyard Zinfandel

The inaugural release of our Legacy Block Zinfandel is a celebration of the grape here at Pedroncelli. Our house is founded on this versatile grape and we now have four prime examples of what we and Dry Creek Valley can produce—stellar Zins!

Zinfandel has been planted on the property since 1904. The founders Giovanni & Giulia Pedroncelli purchased a shuttered winery, a home, and 25 acres of mostly Zinfandel in 1927. A second generation was planted on the property in the early 1980s. The Legacy Block was the third generation and was planted in 2016.

When Vineyard Manager Lance Blakeley was choosing the clone to plant on the 3 acres of hillside, he chose the Rockpile Clone which was developed to the north of us and proven to produce high quality fruit on steep hillsides. It also sets a smaller more manageable crop so the fruit ripens evenly. This is important because Zinfandel is a famous uneven ripener.

Once the vineyard began to produce fruit it caught winemaker Montse Reece’s eye. She noticed that it showed a different side of the Zinfandel grape-one she had not detected in our other Zinfandels. She described the aromas as distinctive with wild berries, licorice, pomegranate and baking spices.

The yeast she chose to ferment this Zinfandel was also derived from the Rockpile area and she feels complements the grapes while they ferment, bringing out the best in the fruit and adding complexity to the wine. The Legacy Zin is a very aromatic lighter-style zin. Montse uses American oak from Missouri with a lighter toast showcasing the fruit better without overpowering the wine.

The legacy indeed continues as we sourced the fruit from the our latest replanting of Zinfandel.

Tags: Pedroncelli, Dry Creek Valley, Sonoma County, Zinfandel, Single Vineyard, Cabernet Sauvignon
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Everything Old is New Again

September 24, 2024 09:39

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Part of the excitement of being a small family winery is I get to work with winemaker Montse Reece to develop new wines to add to our portfolio. She knows the vineyards well, this is her 18^th harvest at Pedroncelli! These are small lot of single vineyard estate wines (blocks really) that are deemed exceptional in quality. In the coming months, we are introducing four new wines.

Block 11 Reserve Sauvignon Blanc

We have been making Sauvignon Blanc for nearly 30 years, beginning in the mid-1990s. John Pedroncelli established this grape on our East Side Vineyard and Dry Creek Valley, especially in our area, is the perfect climate with the best soils for producing exceptional fruit. It is the only white wine grape we grow on the estate.The two blocks, numbers 6 and 11, each picked at a different time bring out the two sides of the grape from the grassy to the tropical fruit.

Even as far back as the 90s we made two styles of Sauvignon Blanc: one in oak (Fume Blanc) and one with very little oak (Sauvignon Blanc). At the turn of the century, we adjusted the portfolio and landed on just one, the unoaked style, and added a screw cap. In 2023 as we looked at the quality of estate fruit, we asked Montse what she would like to create, and which vineyard block she would work with to make a reserve style. She happily pointed out Block 11 as the vineyard that produces the reserve quality she looked for and chose to barrel ferment the wine.

It is fun to reflect that we have come full circle with two Sauvignon Blancs from one end of the spectrum to the other. Each one showcases the versatility of the grape. Which makes the release of our Reserve Block 11 Sauvignon Blanc so exciting.

Tags: Pedroncelli, Dry Creek Valley, Sauvignon Blanc, Reserve, Single Vineyard, Estate Vineyard
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A Year Filled With Change

April 14, 2023 16:48

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April is Down to Earth Month, and as a winery committed to sustainability, we wanted to take a moment to reflect on our efforts to protect the environment. Our winery has undergone some major changes this year, including the renovation of our hospitality grounds and refreshed our tasting room with a new look. We've created a warm and inviting atmosphere for our guests to relax and enjoy our wines.

But that's not all! We're thrilled to announce that we're continuing to introduce our new labels, starting with our 2022 Giovanni & Giulia Sauvignon Blanc and soon our 2022 Rosé. These new labels are sleek, modern, and embody the essence of our winery, embracing our Italian heritage.

And now, onto the big news. Starting with the release of our 2021 cork-finished red wines, we'll no longer be using capsules on our wine bottles. We've realized that these have a significant impact on the environment. Most capsules are not biodegradable and end up in landfills where they can take hundreds of years to decompose.

We're taking a stand for sustainability and taking small steps like eliminating capsules to make a big impact on the environment. Our bottles will still be sealed with high-quality corks to maintain the freshness and flavor of our wines. By doing so, we'll be reducing our carbon footprint and investing more in our cork supply chain to ensure that our corks are of the highest quality.

Small steps like these can help to preserve the natural beauty of our region for generations to come. Come on over and see our changes for yourself, and let's celebrate Down to Earth Month together! Join us in our efforts as we find ways to take care of Mother Earth.

Tags: Dry Creek Valley, Tasting Room, Rosé, Sauvignon Blanc, Winemaking
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Pass Me the Ah So

January 5, 2023 16:49

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In August of last year (or September—it’s been so long I can’t really remember) I celebrated my 40th year in the wine business. It all started in Cloverdale at a little winery called “Cordtz Bros.” I’ll never forget. One of my first jobs was patching holes in bin liners with epoxy. Ah, the romance of the wine business. This was soon followed by climbing into the bed of a dump truck to rearrange the stems being spit from the de-stemmer.

The same season I moved on to what was then called “Souverain”-later to be renamed “Chateau Souverain” and finally purchased and renamed “Coppola”. The story is true, the names were changed to protect the innocent. I continued my glamorous journey at Souverain by being a press operator. I stood there and watched the gurgling must fall into the press. When the hopper was full, I would press the button which sounded a buzzer alerting the pump operator that the press was full. Thrilling work. I did get to work with a childhood friend that season—and he still works there!

From there I moved on to Alexander Valley Vineyards—this was a great period of growth for me. I started in the cellar in December of 1982. It was cold. Wet. Romantic to say the least. I spent a couple seasons in the cellar, I even ran the bottling line (learning a ton-no pun intended). This time in the cellar gave me a foundation that I still depend on today. In 1985 I moved into Direct to Consumer Marketing (it wasn’t even a thing yet). I managed the Tasting Room and developed their wine club. There were, I think, three wine clubs in California at the time. My boss said “we should start a wine club, like a book of the month club”. That was all the direction I got. I designed a database that printed the charge slips on a daisywheel printer. I’ll tell you about it sometime! This is where I was working when Julie and I started dating and later on were married.

From there I was recruited by a company to sell winery equipment-bottling lines, presses, filters—big capital expense stuff. I’d never done anything like it in my life. I am not the least bit mechanically inclined. But as it turned out, I became quite an effective technical salesman. Again a huge growing time for me personally and professionally.

Simultaneous to selling equipment I began selling wine corks. It was a joint venture. After about seven years I migrated from the combination to strictly corks. I had a great client base and many of those are still friends today. Some, I duck when I see them in the store!

In 2004 I came to work for Pedroncelli. It was a great relief to get out of the incredibly high pressure, and extremely competitive cork industry—I often said that, culturally, it was like I stepped out of a movie on fast forward into a movie on rewind. That was 18 years ago. Where has the time gone?

I have had the joy of watching Julie grow into her role, of being her advocate and foil. We’ve planned together, entertained together and told the family story literally across the country and around the globe. We weathered the great recession together, the great lock down, and maneuvered the ever-changing landscape of the wine business. It’s been quite a ride!

As many of you know I’ve had a few medical challenges in the past year and a half. And while things seem to be stable, the treatment causes a great deal of fatigue. In short, the ol’ grey mare ain’t what she used to be. Fortunately, our new General Manager has picked up the reins and a great deal of the job I used to do. He’s been so gracious and supportive, I just can’t thank him enough.

It’s been said that the only thing consistent is change. I am at that point in my career where change is upon me. Beginning this month I am taking on a new role as “Special Projects Manager”. It’s a nice way of saying that I’m cutting back to half-time (sort of) and focusing on development closer to home. I’ll be working with our DTC team to expand that program-it’s my roots in the business, and we have such a great story to tell. I enjoy it and I don’t have to get up at 3:30 am to get to an airport. I’ll be working on a few other things to help us grow, but most joyfully, I’ll be back to being Julie’s advocate and foil. We work so well together and I really have missed having the time to work with her.

So here we are. More than forty years hence and I’m back to the side of the business I love-working directly with the end consumer. When I got started in this business, Ah So! wine openers were all the rage. Now, I’d need one to open a bottle of 1982. It was a good year. I still have the same email address, if I’m on property when you stop by the winery maybe I’ll see if I can find a bottle worthy of the skilled use of an Ah So! for us to sample together.

It's funny. When managers at wine distribution companies are being put out to pasture they become “key accounts managers”. I’ll be a “Special Projects Manager”. There’s wisdom in tenure…I want to share some of mine with my nephew, Mitch, and our DTC manager, Colin, before I become too cranky. If it isn’t already too late! Now, can someone please remind me where we put that Ah So!?

Yours Truly,

Ed St. John

Tags: Pedroncelli, Dry Creek Valley, Family
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Seasons in The Cellar: Scale House

August 18, 2022 10:43

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Montse walks us through the scale house as we prepare for harvest.

Follow us on social media to stay up to date with our harvest season.

Tags: Winemaking, Harvest 2022, Dry Creek Valley, Pedroncelli, Sonoma County, Wine, Seasons in The Cellar
Categories: Seasons in The Cellar
Seasons In The Cellar: Summer Edition

July 25, 2022 09:00

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As harvest is fast approaching in our Dry Creek vineyards, our winemaking team and cellar crew prep all of the empty tanks to make room for a new vintage. It's the calm before the storm.

Follow us on social media to stay up to date with our harvest season.

Tags: Pedroncelli, Dry Creek Valley, Harvest 2022, Sauvignon Blanc, wine, Winemaking
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What is Grape Veraison

July 21, 2022 12:34

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UNDERSTANDING GRAPE VERAISON

Each summer, grapes begin to change color in our Dry Creek Valley zinfandel vineyards. Grape veraison is the beginning of ripening, when red grapes change from green to purple colors. Veraison usually begins in July during moderate weather years, but in cooler vintages, zinfandel grapes don’t start changing color until late July, even early August at times. During ideal weather conditions, the time from coloration to harvest is typically about forty-five days.

There’s much more to grape veraison than the fascinating color change we can see with our eyes. To allow vines to focus all their energy into the existing clusters hanging on their shoots, the grapes cease growing during this period of their lifecycle. This allows sugars to increase and acids to decrease.

WHY EVEN GRAPE VERAISON IS IMPORTANT

Winemakers want the grape clusters to go through veraison quickly, because the uniformity of coloring within the clusters equals uniform flavors at harvest time. Being able to harvest uniformly ripened grapes is one of the keys to making a velvety, balanced Pedroncelli Zinfandel. If some grapes in the clusters are under-ripe, some perfect and some overripe, the finished wine will express some combination of too dry, too fruity and even too hot or high in alcohol. Only uniformly colored zinfandel grapes can make a balanced, smooth wine.

ADDRESSING UNEVEN COLORS DURING VERAISON

The warmer the weather, the more likely the grapes will change colors swiftly and uniformly. So, what does a winemaker do when the grapes change color unevenly? At Pedroncelli, we wait until veraison has taken 80% effect on our zinfandel vineyards, then we’ll start to trim off the “wings” and clusters that are still green. This sacrifice ensures the remaining grapes on the vine develop consistent flavors which will translate later into the wine.

Here's an example of a cluster with a “wing.” A wing is a small bunch that shares the same shoot as a fuller cluster.

During ideal growing seasons, moderately warm temperatures help veraison happen at a perfect pace. Zinfandel, Cabernet Sauvignon and Merlot grapes start changing color in Dry Creek Valley during July and August, depending on when vineyard pruning occurred and the microclimate of each vineyard. In an average year, Pedroncelli’s Dry Creek vineyards complete veraison over two to three weeks.

DO GRAPES CHANGE COLOR AT DIFFERENT TIMES?

Different red grapes varieties go through veraison at different times. Just like during harvest, we don’t always pick the same grapes at the same time. It is spread out over several weeks. If Zinfandel is in veraison now, then we’ll be picking about the second week of September. Cabernet Sauvignon on the other hand has not even started veraison and we’ll expect to pick these grapes at the end of September or beginning of October. It always depends on the weather between now and then too.

Follow us on social media to stay up to date with our harvest season.

Tags: Pedroncelli, Zinfandel, Sonoma County, Dry Creek Valley, Mother Clone, wine, Winemaking, Follow the Vineyard, vineyard, Harvest 2022
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Rosé Has Its' Day!

June 10, 2022 14:51

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How fitting to celebrate Rosé with its’ own national holiday!

The history of Rosé is a long one-and has been overshadowed at times by the Red and White wines over the last 100 years. But watch out Cabernet and Chardonnay- Rosé has a corner on the market! Looking back to the origins of wine it appears that many of the red wines made then were the color of some of the Rosés today. I imagine those early winemakers chose this style because of the early winemaking equipment (goat skins, amphorae) didn’t allow for cold soak fermentations and other modern techniques. It is also a versatile wine, easy to drink soon after fermentation, not too heavy, not too light. Went well with the catch of the day or the leg of roast beast. No aging in goat skins required.

This wine has been part of our story nearly 70 of our 95 years! We have been making Rosé since the early 1950s when it first appeared as Vin Rosé. A couple of years later, since it was made from Zinfandel, Jim and John Pedroncelli changed the name to Zinfandel Rosé, naturally identifying the grape from which the wine was made. Popularity of our Rosé reigned for a few decades until two rosé roads diverged and we made both a Zinfandel Rosé and a White Zinfandel. Popularity of the lighter and sweeter styled rosé (and yes Virginia it is a Rosé ) spanned the vintages of 1984 through 2000. All along we had a small but mighty base of fans for the OG Rosé. By 2005 the popularity of Rosé in general would soar and we were back in business. We haven’t looked back.

Winemaker Monteserrat Reeece will tell you it is the most difficult wine to make out of all of our wines. The style has changed from my uncle John’s time however. In those early vintages it was made in a saignee method-where the winemaker draws off the juice from fully ripened Zinfandel and separates it into its’ own tank after the juice has settled on the skins for a bit. The color was a deep magenta with full flavor and a bit higher alcohol than the current release. The style now is to pick intentionally for Rosé which means an earlier time-about two weeks ahead of when we would pick for red Zinfandel. By doing this the wine has lower alcohol, is lighter in color and brings crisp acidity for balance with the fruit. It also captures the rose petal/watermelon/spicy goodness of the high aromas and notes of Zinfandel in this form.

Finally let’s talk food. Well first there are a couple of wine-based cocktails I’d like to recommend: our Negroncelli and Strawberry Basil Zingria. Perfect for summer sipping. Now for the food. A few of my favorite things are Grilled Salmon, Seafood Paella (our winemaker’s recipe!), Orzo Pasta Salad, Watermelon Salad, and more-all found on this link to our recipes that are specially selected to pair well with our Signature Selection Rosé. So get ready for summer, order up and sit back. Enjoy our 68th vintage of our Rosé! It will be what's in my Dino this weekend.

Tags: Pedroncelli, Dry Creek Valley, Sonoma County, Rosé
Categories: Note from Home
Ped 101

May 31, 2022 14:49

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It is nice to have a long weekend every once in a while to reflect and take time out from busy schedules. Lately we have all been working at what feels like breakneck speed here at the winery as we build out our 10 year plan following strategy assessments and portfolio planning. And as we head into the 95^th anniversary of our family business I would like to take a look back as well as forward.

Our tale begins when a young family was looking around for some property in 1927 with a GI Loan to back them up and some cash in hand to fund the purchase. A property was found near the town of Geyserville with vineyard, a shuttered winery (thanks to Prohibition) and a home. 90 acres of land located in Dry Creek. The American Viticultural Appellation ‘Dry Creek Valley’ didn’t come along until 1983. It must have been quite a move for the family to go from Dunsmuir California to Geyserville with no connections. The link to this new community was the vineyard. They could still sell the grapes to home winemakers which helped both the family and the vineyard to thrive and survive. Their ‘social’ network established them with other families and our story began.

Intertwined with our family history is Zinfandel. First planted on the property in the early 1900s it was the grape which became the foundation of our portfolio, and our flagship wine. What became known as the mother vineyard was replanted or cloned back into place becoming our Mother Clone. It continues today as the mainstay in our line of wines.

Another part of our story is told through Sonoma Classico, our red wine blend. My grandparents were new to winemaking when Repeal came around allowing them to now make wine commercially. They made wines from what was grown on the estate-Zinfandel, Petite Sirah, Carignane and maybe a little Golden Chasselas and Burger thrown in for good measure. It didn’t come with a varietal name as it was a field blend. Today this wine evokes those early years with the focus on estate fruit and is a classic on its’ own.

The next chapter continues with Cabernet Sauvignon. Second generation brothers Jim and John purchased property on West Dry Creek Road in 1965 and, based on market observations of what people wanted to drink, they planted this grape, the first winery in the valley to do so. Today we are on the second generation of vineyard there and now farm a total of 33 acres on the estate. Our Three Vineyards Cabernet is singular and reflective of the soil and climate. This wine deserves the designation of our second flagship.

Weaving white grapes into the mix, we have planted a few of them over the years. The early days we had Golden Chasselas and Burger, later French Colombard and Sauvignon Vert. These made way for Gewurztraminer and Riesling along with a bit of Chardonnay. They all had their time to shine depending on the era and we found Sauvignon Blanc, planted in the early 1990s, takes the prize as the longest planted. It is the grape which captures best the microclimate of Dry Creek Valley and reflects this in the wine itself. And having grown up 'Dry Creek' this is indeed a grape that deserves all the attention.

As we look to the future as a family some things will change and others stay the same-it is the age old story. We are building a strong base, as strong as the first generation and following generations. I look forward to sharing our journey with you.

Tags: Pedroncelli, Sonoma County, Dry Creek Valley, Zinfandel, Cabernet Sauvignon, Sonoma Classico, Sauvignon Blanc
Categories: Note from Home