Winemaker Notes
From the fruit-forward aromas to the lingering flavors, Sonoma Classico blends the characteristics of each grape seamlessly: red fruits with a touch of warm cooking spices; plum, spice, and dark berries with smooth tannins and light toast notes. Rich and velvety, this is a medium-bodied blend with a rounded and lingering finish.
Professional Ratings
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Wine Spectator
Recalls the hearty, friendly field-blend reds of the old days, with snappy cherry, currant, toasty spice and tomato leaf flavors that zip along the finish. Merlot, Petite Sirah, Zinfandel and Sangiovese. Drink now through 2033.
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Wilfred Wong of Wine.com
The 2023 Pedroncelli Sonoma Classico is a medium ruby-hued blend of Merlot, Petite Sirah, Zinfandel, and Sangiovese, aged for a year in American oak. It opens with enticing aromas of ripe black plums layered with fragrant spice. On the palate, the wine is lively and well-balanced, carrying juicy plum flavors framed by bright acidity and smooth tannins. A touch of oak adds subtle toast and depth without overshadowing the fruit. This approachable yet expressive Dry Creek Valley red is a natural match for rotisserie lamb seasoned with fresh herbs, where the wine’s vibrant fruit and spice beautifully complement the savory, aromatic flavors of the dish. (Tasted: September 19, 2025, San Francisco, CA)
Pedroncelli - Dry Creek Valley’s Benchmark Estate Winery.
Since 1927, the Pedroncelli Winery family has made wines from Dry Creek Valley that reflect place, climate, and craft. Four generations on, the legacy continues, pairing each varietal with its ideal site across 100 estate acres. A leader in Zinfandel, Cabernet Sauvignon, and Sauvignon Blanc, Pedroncelli champions these signature varietals as benchmarks of the estate and region. Guided by decades of experience and rooted in tradition, Pedroncelli crafts balanced, regionally expressive wines in a distinct house style made for food and the table. Thoughtfully produced and sustainably farmed to carry the legacy forward.
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.
How to Serve Red Wine
A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.
How Long Does Red Wine Last?
Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.
A multifaceted and highly reputable sub-region of Sonoma, Dry Creek Valley is responsible for a wide range of wine styles—both red and white. One of the smallest AVAs in California, Dry Creek Valley has a winning combination of ideal geography and climate. Fertile, well-drained soils create concentrated varietal character while long, warm days, bookended by cool nights, allow grapes to reach full phenolic ripeness and balance. The warm and welcoming appellation is home to a number of family-owned vineyards and wineries that place a strong emphasis on sustainable farming practices.
Zinfandel reigns supreme here and still produces in a great number of very old vineyards—often 100 years old or older. These old vines create a powerful, voluptuous and sultry wine unlike those of any other region. Sauvignon Blanc, the valley’s signature white grape, also performs exceptionally well. Many other varieties grow comfortably here, including Cabernet Sauvignon, Grenache and Syrah. Petite Sirah is often found in blends with Zinfandel.