Latest News


Jun 30,


Maker of the Month at Dry Creek Kitchen

We are thrilled to be featured as ‘Maker of the Month’ during July at Dry Creek Kitchen in downtown Healdsburg. Three of our wines will be featured for the entire month, along with recommended pairings from their chef.



Winemaker Tim Bell will be on hand on Thursday, July 16 to answer your questions and pour you a taste of our DCV Block 10 Chardonnay as you dine. Seating is limited, so we recommend making reservations in advance.

Dry Creek Kitchen
317 Healdsburg Ave, Healdsburg, CA 95448
(707) 431-0330



May 13,


Thank You For Your Support!

We have been overwhelmed by the messages of support that we have received from all of you. Thank you for your continued patronage and friendship during this unprecedented time.

The health, safety and well-being of the Dry Creek Vineyard team, our consumers, and the communities in which we live, work, and play are the most important considerations today and always. Our shelter-in-place order in Sonoma County has now been extended indefinitely, and we know that many of you are affected by similar guidelines.

The extended order means that while we are continuing essential winery operations, our tasting room will remain closed until further notice. However, we are hard at work making sure that you can receive your favorite Dry Creek Vineyard wines, wherever you are sheltering in place. Here are the answers to several “frequently asked questions” that we have received lately:


1. Can I still order wine?

Raise your hand if you need a good glass of wine right now! Our website remains open 24 hours a day, 7 days a week to place orders. We are also available for orders by phone at (800) 864-9463 ext. 280 and ask for your patience with any delays in response at this time.


2. Can I come pick up my wine?

Absolutely! We are offering a safe and socially distant curbside pickup option by appointment. Select the ‘curbside pickup’ option in the checkout and we will contact you to set an appointment.


3. How can I find your wines if I don’t live in the area?

We have created a retail store locator for the entire country and a restaurant take out locator for select regions. We always recommend calling to confirm that the wines you want are available, and we hope this helps you support a local business!


4. How will I know when you are open again?

We look forward to getting back to business as usual as quickly as possible and know it is going to be a challenging time for everyone, but we will get through this together. We will continue to monitor the situation and give updates via email, Facebook, Instagram and Twitter as they become available.

We wish for the continued health and safety of you and your families through this unprecedented crisis, and we thank you for your ongoing support of our family winery!


Feb 11,


The Wellness of Wine

With the craze of ‘Dry January’ and ‘Sober October’ we have seen a lot of rumors swirling around about the ingredients of wine and what is hidden in your favorite bottle. We’re here to set the record straight and give you a full-access look at three of the most common ingredients that we get questions about.


Sulfur Dioxide (SO2) is a common chemical compound that is used in winemaking and plays a critical role in producing high quality wines. Its preservative and anti-bacterial qualities were discovered thousands of years ago, and is naturally present on the grape skins. Sulfur serves two main purposes. It prevents the wine from reacting with oxygen which can cause browning and off-odors (oxidation), and it inhibits the growth of bacteria and undesirable wild yeasts in the grape juice and wine. So how much is typically used? To put it in perspective, wine typically contains between 20-200 parts per million of SO2, while raisins and dried apricots contain between 500-2,000 parts per million of SO2.


Wine (or any fermented beverage) is the result of converting sugar to alcohol. Generally speaking, wine is fermented until it is dry, meaning that all of the sugar has been completely converted to alcohol and there is none left. Sometimes winemakers will stop the fermentation early in order to leave some residual sugar and sweetness in the wine, such as with dessert wines. In some cases, wineries may add small amounts of grape concentrate at the beginning of fermentation if the grapes are not ripe enough, or to finished wine for a variety of reasons including mouthfeel or balance, however it is important to note that at Dry Creek Vineyard, we do not do this.


Remember how we said that wine is the product of converting sugar to alcohol? We owe this amazing fermentation process to tiny microorganisms called yeast. Different yeasts have been naturally isolated from fermentations in different wine growing regions around the world, then cultured in a laboratory environment. These commercially available yeasts are non-GMO and used in high quality wines to ensure that the wine ferments completely dry, without any negative side effects. In the case of native yeast fermentation, it has been shown that in many cases the fermentation doesn’t complete to point of the wine being dry, or eventually Saccharomyces yeasts take over and finish the fermentation. In the case of the latter, the wine ends up with the same species of yeasts as found in commercial yeasts.

We hope this inside look at the fermentation process helps give some transparency to the role of these natural elements of winemaking. Stay tuned for more inside looks and send us your questions at


Feb 10,


Insider Rate At Healdsburg Inn On The Plaza

Built in 1901, this classic California inn has the best location in town, right on the historic Healdsburg Plaza. From summer concerts in the outdoor bandstand to antique fairs and holiday tree lightings, all of the town’s best events take place right here, literally outside the door. Guests are surrounded by stylish shops, galleries, wine tasting rooms and superb restaurants, and the beautiful Alexander and Russian River Valleys are just a short drive away.

This Four Sisters Inn blends the modern luxuries and sophisticated services of a boutique hotel with the traditional amenities and architecture of a B & B. Enjoy a delicious breakfast served in their plaza-view Sun Room, borrow their bicycles to pedal around town, and at the end of a busy day of exploring, savor a glass of wine and artisan cheeses.

To book, please call (707) 433-6991 and ask for the Insider’s Rate.

For more special offers, visit


Nov 11,


Kim's Thanksgiving Picks

I admit it – Thanksgiving is one of my favorite holidays! There is just something special about sitting around the table with people you love and really taking the time to be grateful for all that you have. It is a joyful time, but it can also be a bit stressful trying to make sure that everything is prepared and ready for the feast. At least picking the wine can be simple! Here are my family’s favorite wines for our Thanksgiving table. I hope you enjoy them with your family and loved ones!

Dry Chenin Blanc:

This lively and refreshing white wine is the perfect way to start off your Thanksgiving. It is always my ‘welcome wine’ as guests arrive to my home, and pairs well with a variety of types of cheese and appetizers, as well as with turkey. It is also a fun and interesting wine to bring as a hostess gift when someone else is doing the cooking!

Sauvignon Blanc:

If you only want one white wine on your Thanksgiving table, choose a full-bodied Sauvignon Blanc with riper flavors, such as stone fruit or guava. Our 2018 Taylor’s Vineyard Sauvignon Blanc – Musqué Clone is juicy and aromatic, with a voluptuous texture. If you prefer something that is more of an old-world style, seek out a white Meritage blend, like The Mariness. The blend of Sauvignon Blanc, Semillon and Muscadelle du Bordelaise combined with partial barrel fermentation pleases every palate.


The fruit-forward nature and balanced acidity of Zinfandel pairs exceptionally well with traditional Thanksgiving flavors. Select a medium-bodied Zin with lower alcohol to compliment the turkey without overpowering it. I’m partial to our 2016 Estate Zinfandel – Spencer’s Hill Vineyard, which my husband and I named after our son, and features deep, brooding berry flavors with savory notes of nutmeg and allspice.


Bordeaux varietals can many times be too bold for a traditional Thanksgiving menu, but a silky Malbec can be just the ticket to spice up this classic fare. The velvety mouthfeel of this silky red wine pairs extremely well with leaner cuts of red meat and poultry, like turkey. As a bonus, add a splash into your homemade cranberry sauce while cooking to add some depth and complexity, and really tie your meal together.

Happy Thanksgiving from my family to yours!