2023 Pedroncelli Block 13 Zinfandel, Dry Creek Valley, Sonoma County
Tasting Notes
Our Block 13 Zinfandel shows a different side of the grape. Medium bodied, the aromas of wild berries and baking spices take off and then introduce polished flavors of raspberries, pomegranate, and touches of licorice and pepper. Smooth tannins lace the finish, and a toasty touch of oak frames the wine nicely.
The Background
Block 13, located on the Home Ranch Vineyard, is the third generation to be planted on this vineyard, which was originally established in 1904. Vineyard Manager Lance Blakeley used the Rockpile Clone budwood because it does well on the hillsides of Dry Creek Valley. Blended into the Mother Clone in the first few vintages, it is now a single vineyard selection highlighting the personality of the grape and place.
The Vintage
The growing season was preceded by abundant rain, and the cooler-than-normal temperatures delayed bud break through the spring and brought a temperate summer. Slowing maturity during this time allows the grapes to develop exceptional quality, developing intense aromas and flavors. The block for this small lot wine was picked on October 6. Moderate sugars made the wine balanced and deeply flavorful.
Specs
Composition: 100% Zinfandel
Estate Vineyard Source: Home Ranch Vineyard
Location: Hillside, Clough Gravelly Loam
Vine Age & Farming: 9 Years Old, Head Pruned, Rockpile Clone
Soil: Yolo Sandy Loam
Winemaking: The fruit was crushed into a small-capacity stainless steel tank fermenter with daily pump-overs of the juice, allowing a substantial increase in the extraction of color, tannins, and flavor. Note: the Rockpile Yeast was used to ferment this small lot Zinfandel
Barrel Aging: 16 months in American Oak barrels, 40% new oak
Alcohol: 14%
pH: 3.63
Total Acidity: .570g/100ml
Cases Produced: 240
2023 Pedroncelli Mother Clone Zinfandel, Dry Creek Valley, Sonoma County
Tasting Notes
Our Mother Clone is a classic ‘Dry Creek’ Zinfandel with spicy aromas of cinnamon and white pepper along with red berries and a touch of vanilla. Black cherry flavors blend with vanilla, licorice, and warm baking spices with balanced acidity. The berry-spice combination, so typical of Dry Creek Zin, includes a round peppery finish, which is a hallmark of our style. Enjoy now or cellar for three to five years.
The Mother Clone Vineyard
The Pedroncelli house is founded on Zinfandel. It was the first grape planted in the early 1900s, it was the first wine founder Giovanni made after Prohibition ended, and it was also the first varietal we labeled under our name in 1947. Using the budwood from the mother vineyard to clone a second generation carries our vineyard story forward, echoing the generations of our family. The fruit from three generations of these “mother” vines is part of the blend, as well as fruit from the Bushnell and Giovannoni vineyards.
Harvest & Winemaking Notes
The growing season was preceded by abundant rain, and the cooler-than-normal temperatures delayed bud break through the spring and summer. Slowing the maturity during this time allows the grapes to develop more exceptional aromas and flavors. Moderate sugars made the wine balanced and deeply flavorful.
At the crush pad, destemmed grapes are transferred to a fermentation tank to cold soak for 48 hours and then are inoculated with selected yeast. Daily pump-overs and fermentation in temperature-controlled stainless-steel tanks with delestage regimes are done for maximum phenolic extraction. Pressing follows, and the new wine is transferred to storage tanks until barreled down. Twelve months of aging in American oak barrels develop additional complexity. The addition of Petite Sirah (12%) adds depth and structure to the wine.
Specs
Varietal: Zinfandel
Appellation: Dry Creek Valley, Sonoma County
Aging: 12 months in American Oak barrels, 30% new oak
Alcohol: 15%
pH 3.71
Total Acidity: .580g / 100 ml
What’s Included
6-bottles:
2x 2023 Pedroncelli Block 13 Zinfandel, Dry Creek Valley, Sonoma County
4x 2023 Pedroncelli Mother Clone Zinfandel, Dry Creek Valley, Sonoma County Case:
3x 2023 Pedroncelli Block 13 Zinfandel, Dry Creek Valley, Sonoma County
9x 2023 Pedroncelli Mother Clone Zinfandel, Dry Creek Valley, Sonoma County
For nearly a century, the Pedroncelli family has been crafting exceptional wines in Sonoma County’s Dry Creek Valley. It all began in 1927 when John Pedroncelli, Sr., purchased a vineyard and a small winery west of Geyserville; two elements have remained unchanged since then - the exceptional place the Pedroncelli family farms their vineyards and their dedication to creating fine wines.
For nine decades, the Pedroncelli family has been producing wines of the highest quality, tradition, and heritage. Their commitment to excellence and their family-run business make them a trusted source of great wines - enjoy them with confidence.
Available States
AZ, CA, CO, CT, DC, FL, GA, ID, IL, IN, IA, KS, LA, ME, MD, MA, MI, MN, MO, MT, NE, NV, NH, NJ, NM, NY, NC, ND, OH, OR, PA, SC, SD, TN, TX, VT, VA, WA, WV, WI, WY
Thanks to the crew for giving us another opportunity to labrat!
I was pleasantly surprised to see an old favorite in the box. Pedroncelli Zin! This is the
Block 13 Zinfandel, Dry Creek Valley, 2023
Full disclosure, we love all the Ped wines we’ve tried. (with the possible exception of the more fruit-forward Friends line)
The label took me by surprise and I had to look online to see that they updated and restyled all their labels. Apparently it’s been a while since we’ve purchased.
Regardless, love the specs on the back label, and there is no foil capsule, so you can see the Crowned P logo on the natural cork.
Upon pop and pour, the beautiful medium purple color was perfect, though there wasn’t too much on the nose.
First sip was also pretty tight. It’s a 2023 vintage, so clearly young and only recently bottled - the label shows 16 months aging and we’re in October 2025. There is definitely some brambly fruit hiding behind the tannins, along with some brighter sour cherry. Medium bodied with good mouthfeel.
10-15 minutes in the glass, and it’s now starting to show more cherry and some cranberry with hints of pepper and cloves. Flavors are getting more refined and definitely spicy with good acidity. Definitely oak, but balanced and not in your face. I’m always quite impressed how Pedroncelli is able to age for such (relatively) long periods and not have an oak bomb where you think you are chewing wood.
It went well with the cheese pizza we had for dinner. (It was a quick turnaround on the rattage.)
The wine was quite enjoyable and the bottle did not last past the meal. I would have to say it will continue to get better with a bit more age, though it’s pleasant enough to drink now with a short decant.
From Michelle - First sip. Wow that’s a zin. Long skinny legs. Beautiful color. I like it better in the white glass v the zin glass (which is normal for me - I don’t love zin). Goes well with pizza. Again, not surprising given that it’s zinfandel. I don’t hate it, which is a bit surprising. Joel says it’s because it’s young and needs to open up more and I do like committing infanticide with my wine. Also, I generally like Pedroncelli. Basically, if you like zinfandel, this wine should make you happy.
Labrat checking in with a surprisingly familiar specimen:
2023 Pedroncelli Mother Clone Zinfandel
For comparative measure I opened an older zin from a lesser known (to me) producer, Benessere (also Italian “inspired”) and gave it a little bit to breathe- then pulled open the Ped and gave it too a decent decant, figuring it would benefit from longer exposure than its 2015 counterpart.
The Pedroncelli cork emerged cleanly with some good color, and smelled of oak and apple. It poured a beautifully semi-opaque fire-purple celosia hue into the glass where legs began to cling to the glass with only a moment in the decanter. First sips were of dark stone fruit, strawberry, and a bit of rose petal. No stranger to the Mother Clone (still have a few of the 22s tucked away) I found this consistent with the Ped quality. It has a nice medium body and luscious (for lack of a less-salesy word) coating with comfortably grippy tannins that gives a lively balance compared to the older Napa zin, which had a lighter body and less fruit but maybe a touch more pepperiness. Neither were particularly sweet which is perfectly pleasant for our tastes.
Left to decant a couple hours while preparing pork tenderloin and cheddar biscuits. I probably could have sauced it up quite a bit more even though it mellowed some with decanting there was still a boldness that could hold up louder flavors. No complaints whatsoever though! Now that I see there’s another zinfandel in the mix I’m intrigued and curious about other rattage…
Once I see the case price (when I’ve seen these in stores they’re at least $20/bottle) I will have to consider whether I can find cellar room, but it’s so hard to say no to Pedroncelli! Thank you Terry, David, and all at CM and WCC for the lovely (now empty) bottle and chance to rat!! Cheers!
How much more are you saving by buying a full case?
(Note: tax and shipping are not included in savings calculations.)
Pedroncelli Mixed Zinfandels - $20 = 9.09%
Spectator, Momma Clone:
91 points. Plump and jammy, with lively flavors of blackberry and cherry accented by licorice, cracked pepper and roasted sage. Drink now through 2032. 11,600 cases made. Tim Fish. October 27, 2025
Wilfred Wong sip sip sippin’ away with Momma too:
91 points. The 2023 Pedroncelli Mother Clone Zinfandel carries on a legacy that began with the family’s first vineyard plantings in the 1920s. Deep ruby in color, it opens with expressive aromas of bramble berries and red licorice. On the palate, it is both smooth and firmly structured, delivering juicy layers of dark fruit framed by supple tannins. A touch of oak aging adds subtle spice and depth, enhancing its classic Dry Creek Valley character. This flagship Zinfandel pairs beautifully with Sonoma-style grilled beef short ribs, marinated in red wine, garlic, and fresh herbs before being slow-grilled over oak. The wine’s ripe berry notes and gentle spice complement the smoky richness and savory flavors of the dish, creating a quintessential Sonoma pairing. (Tasted: September 19, 2025, San Francisco, CA)
2023 Pedroncelli Block 13 Zinfandel, Dry Creek Valley, Sonoma County
Tasting Notes
The Background
The Vintage
Specs
2023 Pedroncelli Mother Clone Zinfandel, Dry Creek Valley, Sonoma County
Tasting Notes
The Mother Clone Vineyard
The Pedroncelli house is founded on Zinfandel. It was the first grape planted in the early 1900s, it was the first wine founder Giovanni made after Prohibition ended, and it was also the first varietal we labeled under our name in 1947. Using the budwood from the mother vineyard to clone a second generation carries our vineyard story forward, echoing the generations of our family. The fruit from three generations of these “mother” vines is part of the blend, as well as fruit from the Bushnell and Giovannoni vineyards.
Harvest & Winemaking Notes
The growing season was preceded by abundant rain, and the cooler-than-normal temperatures delayed bud break through the spring and summer. Slowing the maturity during this time allows the grapes to develop more exceptional aromas and flavors. Moderate sugars made the wine balanced and deeply flavorful.
At the crush pad, destemmed grapes are transferred to a fermentation tank to cold soak for 48 hours and then are inoculated with selected yeast. Daily pump-overs and fermentation in temperature-controlled stainless-steel tanks with delestage regimes are done for maximum phenolic extraction. Pressing follows, and the new wine is transferred to storage tanks until barreled down. Twelve months of aging in American oak barrels develop additional complexity. The addition of Petite Sirah (12%) adds depth and structure to the wine.
Specs
What’s Included
6-bottles:
Case:
Price Comparison
$315.90/Case for 3x 2023 Pedroncelli Block 13 Zinfandel, Dry Creek Valley, Sonoma County + 9x 2023 Pedroncelli Mother Clone Zinfandel, Dry Creek Valley, Sonoma County at Pedroncelli Winery & Vineyards
About The Winery
Available States
AZ, CA, CO, CT, DC, FL, GA, ID, IL, IN, IA, KS, LA, ME, MD, MA, MI, MN, MO, MT, NE, NV, NH, NJ, NM, NY, NC, ND, OH, OR, PA, SC, SD, TN, TX, VT, VA, WA, WV, WI, WY
Estimated Delivery
Monday, Nov 24 - Tuesday, Nov 25
Pedroncelli Mixed Zinfandels
6 bottles for $109.99 $18.33/bottle + $1.33/bottle shipping
Case of 12 for $199.99 $16.67/bottle + $1/bottle shipping
2023 Pedroncelli Block 13 Zinfandel
2023 Pedroncelli Mother Clone Zinfandel
Note the breakdown is different for the 6 and 12 bottle options!
@klezman That’s weird, because the write up says “You get one Block 13 for every two Mother Clone (1:2 ratio)”
@Ten9Eight then I guess we need clarification from @Winedavid59 or @wccwinegirl
@klezman @Ten9Eight @WCCWineGirl @Winedavid59
Note in to the mods for clarification
@klezman @Ten9Eight @WCCWineGirl @Winedavid59
Updated and confirmed 2:1 on 6, 3:1 on 12
@klezman @rjquillin @Ten9Eight @WCCWineGirl @Winedavid59 So if that 2:1 ratio clicks your trigger and you want a full case, best to get two 6-packs, not that big a penalty.
Thanks to the crew for giving us another opportunity to labrat!
I was pleasantly surprised to see an old favorite in the box. Pedroncelli Zin! This is the
Block 13 Zinfandel, Dry Creek Valley, 2023
Full disclosure, we love all the Ped wines we’ve tried. (with the possible exception of the more fruit-forward Friends line)
The label took me by surprise and I had to look online to see that they updated and restyled all their labels. Apparently it’s been a while since we’ve purchased.
Regardless, love the specs on the back label, and there is no foil capsule, so you can see the Crowned P logo on the natural cork.
Upon pop and pour, the beautiful medium purple color was perfect, though there wasn’t too much on the nose.
First sip was also pretty tight. It’s a 2023 vintage, so clearly young and only recently bottled - the label shows 16 months aging and we’re in October 2025. There is definitely some brambly fruit hiding behind the tannins, along with some brighter sour cherry. Medium bodied with good mouthfeel.
10-15 minutes in the glass, and it’s now starting to show more cherry and some cranberry with hints of pepper and cloves. Flavors are getting more refined and definitely spicy with good acidity. Definitely oak, but balanced and not in your face. I’m always quite impressed how Pedroncelli is able to age for such (relatively) long periods and not have an oak bomb where you think you are chewing wood.
It went well with the cheese pizza we had for dinner. (It was a quick turnaround on the rattage.)
The wine was quite enjoyable and the bottle did not last past the meal. I would have to say it will continue to get better with a bit more age, though it’s pleasant enough to drink now with a short decant.
From Michelle - First sip. Wow that’s a zin. Long skinny legs. Beautiful color. I like it better in the white glass v the zin glass (which is normal for me - I don’t love zin). Goes well with pizza. Again, not surprising given that it’s zinfandel. I don’t hate it, which is a bit surprising. Joel says it’s because it’s young and needs to open up more and I do like committing infanticide with my wine. Also, I generally like Pedroncelli. Basically, if you like zinfandel, this wine should make you happy.
Labrat checking in with a surprisingly familiar specimen:
2023 Pedroncelli Mother Clone Zinfandel
For comparative measure I opened an older zin from a lesser known (to me) producer, Benessere (also Italian “inspired”) and gave it a little bit to breathe- then pulled open the Ped and gave it too a decent decant, figuring it would benefit from longer exposure than its 2015 counterpart.
The Pedroncelli cork emerged cleanly with some good color, and smelled of oak and apple. It poured a beautifully semi-opaque fire-purple celosia hue into the glass where legs began to cling to the glass with only a moment in the decanter. First sips were of dark stone fruit, strawberry, and a bit of rose petal. No stranger to the Mother Clone (still have a few of the 22s tucked away) I found this consistent with the Ped quality. It has a nice medium body and luscious (for lack of a less-salesy word) coating with comfortably grippy tannins that gives a lively balance compared to the older Napa zin, which had a lighter body and less fruit but maybe a touch more pepperiness. Neither were particularly sweet which is perfectly pleasant for our tastes.
Left to decant a couple hours while preparing pork tenderloin and cheddar biscuits. I probably could have sauced it up quite a bit more even though it mellowed some with decanting there was still a boldness that could hold up louder flavors. No complaints whatsoever though! Now that I see there’s another zinfandel in the mix I’m intrigued and curious about other rattage…
Once I see the case price (when I’ve seen these in stores they’re at least $20/bottle) I will have to consider whether I can find cellar room, but it’s so hard to say no to Pedroncelli! Thank you Terry, David, and all at CM and WCC for the lovely (now empty) bottle and chance to rat!! Cheers!
“You get one Block 13 for every two Mother Clone (1:2 ratio)”
This is not accurate for the case (12)
How much more are you saving by buying a full case?
(Note: tax and shipping are not included in savings calculations.)
Pedroncelli Mixed Zinfandels - $20 = 9.09%
Spectator, Momma Clone:
91 points. Plump and jammy, with lively flavors of blackberry and cherry accented by licorice, cracked pepper and roasted sage. Drink now through 2032. 11,600 cases made. Tim Fish. October 27, 2025
Wilfred Wong sip sip sippin’ away with Momma too:
91 points. The 2023 Pedroncelli Mother Clone Zinfandel carries on a legacy that began with the family’s first vineyard plantings in the 1920s. Deep ruby in color, it opens with expressive aromas of bramble berries and red licorice. On the palate, it is both smooth and firmly structured, delivering juicy layers of dark fruit framed by supple tannins. A touch of oak aging adds subtle spice and depth, enhancing its classic Dry Creek Valley character. This flagship Zinfandel pairs beautifully with Sonoma-style grilled beef short ribs, marinated in red wine, garlic, and fresh herbs before being slow-grilled over oak. The wine’s ripe berry notes and gentle spice complement the smoky richness and savory flavors of the dish, creating a quintessential Sonoma pairing. (Tasted: September 19, 2025, San Francisco, CA)
That’s about it for today’s “who cares” notes…
fwiw
