Pedroncelli Mixed Red Case (12)
Wednesday, April 17, 2013
Pedroncelli? Aw, yeah! I used to love them back in ’85! They had that logo with the lightning bolts in place of the letter l’s and that big hair guitarist. You remember, right? Wine Metal gave them their third album an unprecedented 9.2 flamin’ axes!
Now, some people got into the band with that so-called hit they did, “Three Vineyards.” That’s the one that got all the radio play. Sure, it was full-flavored, with a luscious red currant and blueberry spice, and all the notes of toasted oak made for a pretty good solo, but REAL “‘Celli Bellys” (that’s what we called ourselves) knew it was more “Invisible Touch” and less “Supper’s Ready,” you know? It was all right, but they could have taken up to five more years and made it amazing.
Naw, for my money, the ‘Celli brought their a-game with “Mother Clone,” a metal opera set in the year 2247. Blackberry jam up front and warm spice in the back, and every taste had a long and lingering finish. And don’t forget the subtle black pepper work from the bass player. Although, I have to say, his solo album? Pffft. Too close to jazz. I mean, good for him for trying stuff and all, but that ain’t metal.
Anyway, if you hear about Pedroncelli coming back through on some Monsters Of Wine tour, let me know, okay? I don’t care which 6-pack it is, it’s still gonna be a great show.
What? That’s what you came to tell me? They ARE in town? And it’s TWO 6-packs? And it’s gonna be BOTH line ups?
Dude. Duuuuude. Tell me you already bought us tickets.
2010 Three Vineyards Cabernet Sauvignon, Dry Creek Valley, Sonoma County 750ml 6-Pack
- Appellation: Dry Creek Valley, Sonoma County
- Composition: 82% Cabernet Sauvignon, 11% Cabernet Franc, 7% Merlot
- Barrel Aging: 14 months in American and French Oak
- Alcohol: 14.3%
- Total Acidity: .615g/100ml
- pH: 3.57
- Appellation: Dry Creek Valley, Sonoma County
- Composition: 92% Zinfandel, 8% Petite Sirah
- Barrel Aging: 11 months in American Oak, 30% New Oak
- Alcohol: 15.5%
- pH: 3.75
- Total Acidity: .600g/100ml
Coming from what is considered a difficult vintage and picked over a couple of weeks in September, the resulting fruit retained a high concentration of flavor and deep quality of fruit. While fermentation took place in temperature controlled stainless steel tanks, the cellar crew performed daily pumpovers – extracting color and flavor from the skins. The wine was aged in American oak barrels for 11 months. A touch of Petite Sirah (8%) adds additional color, structure, and tannin to the Zinfandel.
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