Pedroncelli Mother Clone Dry Creek Zinfandel 2010

The 2010 Pedroncelli Mother Clone Zinfandel exemplifies the winery’s rich but easy-drinking style of Zinfandel. No surprise, as Zinfandel has always been Pedroncelli’s claim to fame. The estate’s historic Zinfandel vineyards grow on the hillsides surrounding the family winery that were planted in 1904. The fruit for Mother Clone Zinfandel is harvested from cuttings from those initial 1904 “Mother” vines along with some of the original 100+ year old vines themselves, while a portion also comes from old vine grapes from the nearby Buchignani Vineyard. The 2010 Mother Clone Zinfandel is a traditional blend of 92% Zinfandel and 8% Petite Sirah, with the Petite Sirah adding additional color and structure to the wine. Rich berry fruit, bramble, black pepper, cinnamon, and wood smoke permeate the nose and flavor of this complex Zinfandel. Big boned (the wine weights in at over 15% alcohol though one would never know it) yet impeccably balanced, the 2010 Mother Clone contains fine, ripe tannins to frame its extroverted fruit and spice flavors and add to the wine’s long, lingering finish. For optimal enjoyment, we suggest allowing this classic Dry Creek Zinfandel at least 15-20 minutes of aeration before serving at cool room temperature (no more than 66ºF). Although beautiful now, this big boned beauty is sure to improve in bottle for several more years, so why not stash a few bottles away for yet another day?

Zinfandel is an easy wine to pair with all kinds of foods. Some of the Pedroncelli family’s favorite pairings with their 2010 Mother Clone Zinfandel include Pork Roast with Dried Cherry-Cranberry Stuffing; Braised Lamb Shanks with White Beans; and Penne Pasta with Tomatoes, Olives, Havarti and Parmesan Cheeses. Rosemary Pasta with Black Olives and Carrots pairs nicely as well. To that we would add Grilled Italian Sausages with Peppers and Onions; Slow Cooked Barbecued Spare Ribs; and Pasta Fresca, made with fresh buffalo mozzarella, basil, vine ripe tomatoes, olive oil, and herbs. Chicken and Black Bean Chili offers another winning accompaniment. Brick oven cooked pizzas and calzones as well as hearty chicken dishes with Mediterranean herbs and spices make fine complements, too. Traditional risottos with cheese, mushrooms, truffles, and complex sauces provide other excellent accompaniments to Pedroncelli’s masterful Mother Clone Zinfandel. Enjoy!