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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.


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 https://www.healdsburginn.com/specials


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!


Sep 12,


President Kim Stare Wallace Nominated For Wine Star Executive Of The Year

Wine Enthusiast

HEALDSBURG, Calif. – SEPTEMBER 5, 2019 – Dry Creek Vineyard is proud to announce the nomination of winery president Kim Stare Wallace as Wine Executive of the Year for Wine Enthusiast’s 2019 Wine Star Awards. The momentous occasion marks the first time that the family-owned and sustainably-farmed winery has been nominated for the prestigious Wine Star Awards.

“I am honored and humbled to be nominated by Wine Enthusiast for this esteemed award,” said Dry Creek Vineyard President Kim Stare Wallace. “It is a privilege to continue the legacy that my father, David Stare, started nearly 50 years ago, while innovating for the future to come. My goal is to ensure that Dry Creek Vineyard will remain one of the last truly private, family-owned, iconic wineries from Sonoma County consistently producing 90-plus point wines.”

Selected in 2018 as a winner of the North Bay Business Journal’s “Women In Business” awards, this savvy businesswoman, mother of two, wife, and second-generation winery owner is firmly committed to a “No Compromises” philosophy, producing appellation-focused, terroir-driven, varietal-defining wines.

“Throughout my childhood, I watched my father pioneer Dry Creek Vineyard, the first new winery to be built in the region following Prohibition, and champion Dry Creek Valley as a world-class wine growing appellation,” said Stare Wallace. “As a teen, I worked in the office, cellar and on the bottling line, as well as accompanying my parents on countless sales trips, business dinners and wine tastings. From this early start, I grew up with an understanding of the wine industry and a dedication that has persisted throughout my life and career. It has been my life’s passion to shepherd our family business thus far, and set up the future generations for success.”

Winners will be announced on October 31, 2019.


Aug 21,


Wines & Vines Packaging Design Award

We are honored to receive a gold medal for “Best Series Design” for our Site Specific Terroir Series from the Wines & Vines Packaging Design Awards. The competition sets out to choose the most outstanding wine packages in the market. A jury of wine industry professionals determined the winners in five categories: Best Classic Format Package Design, Best Alternative Format Package Design, Best Luxury Package Design, Best Package Redesign and Best Package Series Design.

The goal of our design for our Site Specific Terroir Series was to highlight distinct geographical locations in the Dry Creek Valley, and the specific vineyard sites that we have worked with for nearly 50 years. This extremely focused approach of winemaking and label design is the first of its kind in our home appellation and serves as a unique opportunity to engage and educate at the same time. Reflecting the local topography of Dry Creek Valley was extremely important to us, as it illustrates how diverse our small region is.

The hand-drawn illustrations bring the rugged topography of the valley to life in superb detail, from the vineyards that lie on the valley floor to the mountainous region of the western slopes. The decision to highlight individual vineyard sites and the intricacies of the valley on the label is a natural extension of the meticulous nature of sustainable grapegrowing and artisanal winemaking practices that are a part of our family winery.

“From the topographical map on the front label to the information packed on the back, this one sets the bar for informing the consumer while offering a handsome package.” — competition judge, Sarah Schneider.