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Parducci Wine Cellars
September 21, 2017 | Parducci Wine Cellars

Library True Grit Petite Sirah Receives Raving Review from Steve Heimoff, Former Wine Enthusiast Editor

Esteemed wine critic, Steve Heimoff, recently tasted True Grit Petite Sirah library wines that he first reviewed back in 2009... How have they been holding up? "I’m happy to say the wines continue to offer plenty of interest", said Steve.

"It’s almost a given that wine critics call Petite Sirah ageable. I nearly always did in my career, for a couple reasons. First, it’s really tannic in youth, but balanced, and secondly, I’ve been lucky enough to taste many old Petite Sirahs, so I have first-hand experience. A good one, from a good vintage, will last for decades, in the right cellar. And Parducci’s Petite Sirah is always good; at Wine Enthusiast, when these three wines were released, I gave the 2004 93 points, the 2005 89 points, and the 2006 I scored at 90 points. I’m happy to say the wines continue to offer plenty of interest."

"2006: The wine was $30 on release, a lot for a Peite Sirah, but it was quite good. I called it “consistently one of the best in California” and gave it 90 points. It was tasty when I reviewed it in 2009, and now, eight years later, it still is, although it’s showing its age. The fresh fruits—blackberries, currants—are drying out and turning savory and leathery, and there’s a soft, dark chocolate unctuousness, but the spices are still there, and so are the tannins. It’s a very nice wine to drink now, elegant and complex. I would keep the score at 90 points."

"2005: When the wine was first released, I called it “young, dry, jammy, acidic and tannicly immature,” a rather “aloof” wine. Now, at the age of 12 years, it’s really blossomed. The tannins are resolved, although still firm, and the primary blackberry-cherry and cocoa nib flavors are evolving into secondary status: dried fruits and currants, with those mushroom, leather and bacon notes that mark more mature bottles of the variety. The wine now has a softness that makes it round and supple. Lovely to drink now, and will last for another ten years, at least. Score: 91 points."

Steve Heimoff's blog -

These esteemed library wines have been meticulously cared for in our temperature controlled cellar, and are available in limited quantities. SHOP NOW

Time Posted: Sep 21, 2017 at 2:00 PM
Parducci Wine Cellars
May 19, 2017 | Parducci Wine Cellars

"Mr. Mendocino" Honored by Parducci" - Wine Enthusiast

"Mendocino’s oldest winery still in production, Parducci Wine Cellars, celebrated its 85th anniversary with the release of 85—a special cuvée created in honor of John “Mr. Mendocino” Parducci.

Parducci's special release "85" bottling / Photo courtesy of Parducci Wine Cellars. Parducci was a champion of the region, and the first to label bottles with “Mendocino County.” The winery was founded by his father and uncle in 1932. Parducci took over head winemaking duties in the 1940s, building the family winery into a well-known brand over several decades. He was also among the first to emphasize varietal wines. He passed away in 2014.

The bottling, created by head winemaker Bob Swain, who is celebrating his 20th anniversary as Parducci’s winemaker, blends “heartland varietals of Mendocino County”—namely Cabernet Sauvignon, Merlot, Petite Verdot and Cabernet Franc."

- Wine Enthusiast, Published on May 19, 2017

"85" - A Tradition You Can Trust Will Be Delicious

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Time Posted: May 19, 2017 at 8:00 AM
Parducci Wine Cellars
March 3, 2016 | Parducci Wine Cellars

Spotlight On: Parducci Small Lot Blend Muscat Canelli

Muscat Canelli and Parducci Wine Cellars go way back. We’ve been crafting this fragrant, white wine for well over 30 years: some vintages as a full-on dessert wine, others as a medium-sweet wine with a flavor profile more closely akin to Gewürztraminer.

"Muscat Canelli is the wine that brought me to Parducci 25 years ago.
It is sweet but clears nicely and is, for me, the perfect sipping wine. Great with Brie and strawberries also."
- Laurel Connell, 5 Star Review on

Known in France as Muscat Blanc à Petits Grains, the varietal is most often used in the making of sweet and sparkling wines. Parducci Winemaker Bob Swain describes Muscat Canelli as “sweet and tasty with a characteristic floral smell coming from the terpenes,” a type of aroma compound that contributes to a wine’s fruit, floral, and herbal flavors.

Read more about “The Science of Wine Aromas” at our perennial favorite ►

Of course, Muscat Canelli’s enduring appeal extends back even longer in viticulture history. Like, all the way back. Genetic sequencing has found that every noble European grape variety can trace its roots back to this enchanting wine. As in: this is the grape that begat all others.

For a fun take on Muscat Canelli, visit ►

Reminiscent of the wines of myth and poetry, Parducci Small Lot Blend Muscat Canelli is a true feast for the senses (think lychee and fresh peach). This balanced beauty is an always reliable party-starter, the perfect match for spicy international cuisine or your favorite cheese, fruit, and charcuterie tray. Yum, we're getting hungry (and thirsty!) Time to pass the apps and open a bottle.

Shop Parducci Small Lot Blend Muscat Canelli ► 

Time Posted: Mar 3, 2016 at 9:28 AM
Parducci Wine Cellars
October 16, 2014 | Parducci Wine Cellars

Tim Thornhill Appears on PBS Special, Food Forward – Quest for Water

Tim Thornhill, Chief Operating Officer of Mendocino Wine Company, producers of Parducci Wine Cellars and Paul Dolan Vineyards, is Mendocino County’s expert in water reclamation and conservation. He was recently featured in an episode of Food Forward, a PBS show highlighting forward-thinking farmers, chefs, fishermen, teachers, scientists, and entrepreneurs.

Tim Thornhill Featured 'Food Rebel' on PBS's Food Forward

The episode, titled "Quest for Water," takes a close look at water issues in the country, how it affects our food supply, and what some, like the Thornhill family, are doing to help conserve this valuable resource. You can see Tim’s segment at around eighteen minutes into the episode.

Watch the episode. 

Parducci Wine Cellars
October 15, 2014 | Parducci Wine Cellars

Tim Thornhill talks to Sacramento Bee’s Mike Dunne about Parducci water programs

Sacramento Bee columnist Mike Dunne recently met with Mendocino Wine Company’s Tim Thornhill to discuss the company’s water conservation and reclamation efforts at Parducci Wine Cellars.

Tim Thornhill talks to Sacramento Bee’s Mike Dunne about Parducci water programs

With California experiencing the worst drought in history, the subject is both timely and significant. And, as Parducci Wine Cellars has come to find, implementing water conservation programs produces even better wines.

Read the full article here.

Parducci Wine Cellars
September 23, 2014 | Parducci Wine Cellars

Rick Bakas asks: Does Parducci have the solution to California's water problem?

Once more, Parducci Wine Cellars is in the news for a progressive, aggressive, and effective water-conservation program.

Rick Bakas, blogger of "The Traveling Palate: A Sommelier's Guide to Living Well,"interviews Tim Thornhill, Parducci Chief Operating Officer, and concludes, "California's wine industry can directly impact the severity of future drought problems starting now. A man with no prior wine industry experience motivated by leaving something to his children might just have the solution we've all been hoping for."


Overview of Parducci Wine Estates' water management system

Overview of Parducci Wine Estates' water management system


Time Posted: Sep 23, 2014 at 2:37 PM
Parducci Wine Cellars
August 29, 2014 | Parducci Wine Cellars

Food 'Rebel,' Tim Thornhill featured on Food Forward TV

In Episode 9 of Food Forward TV, "Quest for Water," Tim Thornhill takes us on a tour of Parducci Wine Cellars. Where once sugar water flowed freely from Parducci's drains, Tim Thornhill has designed and implemented a system of making wine that doesn't waste clean water or degrade the nearby environments.

Learn more about Food Forward TV, the new PBS series about Americans transforming our food.

Time Posted: Aug 29, 2014 at 1:56 PM
Parducci Wine Cellars
August 11, 2014 | Parducci Wine Cellars

"Waterwise Vineyard" Parducci Wine Cellars on Capital Public Radio

In an interview with Rick Kushman of Capital Public Radio in Sacramento, CA, Tim Thornhill reveals his efforts and successes of treating the waste water at Parducci. Kushman's time at the winery and follow-up interview is a testament to Parducci's commitment and expertise in the area of sustainability.

Listen to the interview. (13 min, 56 sec.)

Learn more about the segment.


Parducci Wine Cellars
November 4, 2013 | Parducci Wine Cellars

Grape Talk: 2013 Vintage

Parducci Director of Viticulture, Al White, shares what to expect this harvest season.

Q: Can you describe a typical day during harvest?

A: For me, it is seeing that what is scheduled to be harvested is harvested in a timely manner and delivered to the winery: making sure that what is ready has its place on the schedule. I monitor the remaining fields to let the winemakers know of any changes in condition that may affect their decision on what to bring in and when.

Q: What properties are you looking for in a grape that is almost or all ready to go?

A: You look at them for their color, taste them and measure the sugar, acid and ph. You can look at the seeds to see if they are all brown or still green also. No one factor is the critical one. It is how they all look as a whole that decides in the end. There is usually an ideal range for each of the factors, which defines the ideal grape. However, over the 40 years of doing this, that ideal grape usually changes; which is to say, there is no actual ideal grape.

Q: How do you tell when the grapes are ready to be harvested?

A: The winemaker always makes the final harvest call. The winemaker's skill is in picking at the best time for that grape that year and making the right moves in the winery to bring out the best and minimize the worst that each pick has to offer. And no one can be sure whether it was the right call or not. In the end, if the wine is good and the customer is happy and comes back for more, then something was done right.

Q: In one word how would you describe this vintage?

A: Unknown or excellent, take your pick. The first is fact; the second is expectation.
Click here to learn more about how we make our Small Lot Blend wines.

Time Posted: Nov 4, 2013 at 3:43 PM
Parducci Wine Cellars
February 1, 2013 | Parducci Wine Cellars


We'll be featuring an array of stories on everything from Parducci winemaking processes to the latest awards, events, and wine club news emphasizing the great-tasting, varietally authentic Parducci wines you’ve come to know and enjoy: wines made with sustainable growing and land use practices in our undiscovered microclimates. Here's to Deep Roots and Legendary Wines!


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