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Oct 12,


Dry Creek Vineyard Has Nothing To Hide With Release Of Daring New 2019 Fumé Blanc Package


HEALDSBURG, Calif. – OCTOBER 12, 2020 – Dry Creek Vineyard has announced the release of a bold new package for the winery’s flagship varietal, Fumé Blanc. The 2019 vintage features increased transparency about the grape origins, winemaking techniques, and the family winery’s viticultural philosophy.

“Walking down the wine aisle today, it’s hard to tell who is making the wine in the bottle, how it is made, and sometimes, even what varietals are in it,” said Dry Creek Vineyard President Kim Stare Wallace. “Clever marketing has replaced authentic, transparent winemaking and the rich histories of the multigenerational wine families. Other items in the grocery store proclaim that they are all natural, low carb, free range, etc., but the wine bottles on the shelf are silent. We’re bucking this trend of secretive labels, and giving our consumers an honest look at what’s really inside.”

In addition to the technical information, this new label includes important details about the iconic wine: It’s gluten free, vegan, and made with minimal intervention.

“It’s common for many people—especially those concerned with health and wellness—to think wineries add ingredients like colorants, anti-foaming agents and chemicals to their wines and hide behind vague labels,” said Stare Wallace. “Seeing this, I realized that there is more work to be done to educate the consumer about what is and isn’t in their wine. My father, David Stare, audaciously released the first Sonoma County Fumé Blanc in 1972, and nearly 50 years later, our new 2019 Fumé Blanc label is yet another innovative step in the pioneering history of our family winery because now, more than ever, we have nothing to hide.”



Sara Rathbun
Director of Marketing & Communications
Dry Creek Vineyard
(707) 433-1000 ext. 128


Aug 25,


Update From The Winery President

Dear Friends,

Thankfully the evacuation warning around our family winery and the surrounding area has been lifted, and our winery and vineyards are out of the path of the Walbridge Fire. However, due to the air quality in the area, our tasting room will remain closed for the time being.

To say that this year has been unpredictable would be an understatement! If you had told me that I would spend the winery’s 48th anniversary moving back into my house after being evacuated in the middle of a global pandemic, I would have said you’d had too many glasses of wine! Yet here we are, right in between celebrating our 48th anniversary yesterday and starting harvest tomorrow with face masks and social distancing.

It’s safe to say that this year will be a harvest we will never forget! Tomorrow begins our 49th harvest, with the arrival of 75 tons of Dry Creek Valley Sauvignon Blanc grapes. Sauvignon Blanc always has a special meaning for me this time of year since my father, David Stare, was the first person to plant the varietal in the Dry Creek Valley in 1972. Our initial lot showcases vibrant flavors, excellent balance, and refreshing acidity.

Here is what Winemaker Tim Bell has to say about this harvest: “As we approach the start of our 2020 harvest at Dry Creek Vineyard, it seems like we can only call this one of the more topsy-turvy vintages we’ve ever experienced, for a number of reasons. We had an early bud break but cool weather—with a little rain—during fruit set. As a result, some Sauvignon Blanc vineyards have a lighter crop this year and they will be picked earlier than usual. Mother Nature is keeping us on our toes, as vineyards are ripening in a different sequence than usual and a recent heat spell did not drive up sugars as rapidly as expected. With all of that at hand, and an overall warmer growing season so far, we are still starting harvest five days later than last year.

“Our winemaking team has bravely dealt with the added stress of the fires in Sonoma County, and we’re finishing up some final bottling as we make our last preparations for harvest. Based on the experience of our growers, we believe that the intensity and duration of any smoke exposure is relatively low. However, we will do pre-harvest testing to verify that fact. We remain optimistic about having high-quality fruit, if perhaps less of it. Here’s to hoping for some easier days ahead!”

We will continue to post more harvest news and winery updates on our Facebook, Instagram, and Twitter pages. We hope that you will join us and raise a glass of Dry Creek Vineyard wine to toast the 2020 vintage!


Kim Stare Wallace


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 social@drycreekvienyard.com.