Latest News

 

Feb 11,

2018

New Meritage Blending Experience!

Wednesday – Sunday at 11:00 am │ Reservations Required

$90 per person │$75 per club member

Together we will explore the fine art of Meritage blending. With your host and the tools of the trade, you will learn the history of the classic Bordeaux-style blend, tasting and measuring the five noble red grape varietals, ultimately creating your own perfect blend. Experience a day in the life of a winemaker as you blend, fill, cork and label your own custom bottle to enjoy at home.

Make a Reservation >

 

Club Member Reservation >

 

 

Feb 10,

2018

Seared Scallops with Brown Butter & Lemon Pan Sauce

Ingredients

  • 2 Meyer lemons
  • Small handful of chives, thinly sliced
  • 12 large dry sea scallops
  • Kosher salt
  • Cayenne
  • Freshly ground black pepper
  • Olive oil
  • 3 Tbsp unsalted butter, cut into pieces
  • 2 tsp, drained capers

Directions

Cut 2 lemons in half and squeeze juice into a measuring glass or small bowl, you should have ¼ cup of juice, remove any seeds and set aside. Thinly slice chives and place in a small bowl, set aside.

Pull side muscle off scallops, if needed; pat dry. Season lightly on both sides with salt, cayenne and pepper. Heat a large skillet, preferably stainless steel, over medium-high. Pour in oil to lightly coat surface (2-3 Tbsp); heat until it shimmers and you see first wisps of smoke. Swiftly place scallops into skillet, flat side down, don’t crowd work in two batches if necessary. Cook without touching, tossing or fussing until underside is deep golden brown, 3-4 minutes. Use a thin spatula or tongs to gently turnover, if they resist, cook another 30 seconds and try again.

Cook on second side until flesh a top and bottom looks opaque but there is still a faintly translucent strip in the middle, 1-2 minutes, depending on size. Transfer scallops to a plate. Pour off any oil in skillet and set over medium heat. Add butter and cook, swirling until butter foams, then browns, about 2 minutes. Add reserved lemon juice and energetically stir and swirl pan to emulsify sauce. Mix in capers and reserved chives and spoon pan sauce around and over scallops. Serves 4.

 

Jan 16,

2018

Dry Creek Vineyard Announces New Sales Team

FOR IMMEDIATE RELEASE

HEALDSBURG, Calif. – JANUARY 16, 2018 – Dry Creek Vineyard announces new hires in the creation of its dedicated sales team to strengthen the company’s vision, strategy and focus in the wholesale channel. This bold step is led by Dry Creek Vineyard President Kim Stare Wallace and Director of Sales John Doxon.

“We are delighted to welcome a number of talented new members to our winery family,” said Stare Wallace. “In a world of increasing consolidation, I am proud that Dry Creek Vineyard has remained one of the last truly private, family owned, iconic wineries consistently producing 90-plus point wines.”

The new hires include Thomas Bailey, National Accounts Director, Rocio Gonzalez, Regional Sales Director – South, Matt McCormack, Regional Sales Director – Midwest, and Kurt Spann, Regional Sales Director – Northeast. Joe Czesnakowicz has been promoted to Regional Sales Manager – West. Mike Eaker of Winery Associates will remain on board in the Mid-Atlantic.

  • Thomas Bailey brings 11 years of experience as a Regional Sales Manager representing brands primarily based in the Pacific Northwest, having recently been the National Accounts / South Region Sales Manager for Owen Roe Winery.
  • Joe Czesnakowicz joined Dry Creek Vineyard in 2011 after a successful career in the restaurant industry. His previous position with the winery was the Key Account Specialist for California.
  • Rocio Gonzalez has over 20 years of combined sales, service and management experience within the wholesale wine and food and beverage industries. Most recently she was the Central Regional Sales Manager for Long Meadow Ranch Wine Estates.
  • Matt McCormack first joined Dry Creek Vineyard in 2006 as a Midwest Divisional Manager. He later transitioned to V2 Wine Group in 2011 as the Midwest Regional Manager, increasing his scope with the additional brands that were also represented.
  • Kurt Spann joins the sales team with 20 years of sales experience spread between wineries, importers and distributors, and most recently represented Peju Province Winery.

###

Contact:

Sara Rathbun
Director of Marketing & Communications
SaraR@drycreekvineyard.com
(707) 433-1000 x128

 

Dec 06,

2017

Featured in Coastal Living: The Best Cabernet Sauvignon!

Need a little help picking out the perfect wine list for your holiday party? Our friends at Coastal Living have done the work for you and selected “8 Bottles of Wine That Will Impress Everyone at Your Holiday Party.” Below is what they had to say about “The Best Cabernet Sauvignon”, but you can read the full article here.

The Best Cabernet Sauvignon

Our Pick: Dry Creek Valley Cabernet Sauvignon

Cab may never have had the fall from grace that Aussie shiraz did in the early aughts, but many of its adherents are still galvanized by the same tenets—namely, brute force. Why, they reason, would you merely slice open a watermelon when you could use a Gallagher-sized sledgehammer. Some may call it the Robert Parker effect, I just call it a chronic misfire. Because at its best, cabernet sauvignon possesses some semblance of elegance.

Enter Dry Creek Vineyard, a second-generation winery that has never betrayed its Bordeaux-centric roots. Aged in French oak (only 37% new oak), and blended with trace amounts of merlot, malbec, cabernet franc, and petit verdot, their Dry Creek Valley Cabernet Sauvignon ($25) exemplifies that perfect dichotomy of power and grace. Yes, there’s plenty of structure, but it’s built upon a foundation of silky tannins, fat-cutting acidity, and dark fruit untethered by a shroud of vanilla (a one-dimensional side effect of new American oak).

 

Nov 04,

2017

Winter Whites

 

The age old rule is typically to drink white wines in the summer and when Labor Day hits, the white wine (and white pants) are packed away for the season. Luckily the rules for fashion and wine are meant to be broken, because a white wine can be just right on a cold winter’s night.

 

Holiday Party

Planning an hors d’oeuvres party or stopping by a friend’s? Sauvignon Blanc is your perfect welcome wine or hostess gift. Its crisp acidity can cut through even the richest of baked Brie, while the citrus notes enhance the standard vegetable tray and traditional shrimp cocktail platter. Typically lower in alcohol, it is also the safest bet when nibbles don’t quite fill you up.

 

Thanksgiving Dinner

Turkey may get all of the credit, but the side dishes are the real stars of your holiday menu. Choose a dry Chenin Blanc to compliment and highlight the variety of flavors and textures around the table. Fruit forward and refreshing, this unoaked white wine works with everything from green bean casserole to candied sweet potatoes. And the round, luscious mouthfeel will make even the driest of turkeys sing.

 

Cold, Rainy Night

In general, Chardonnay is always a safe winter bet. Curl up by the fire, or cuddle up under a blanket and watch your favorite movie with a glass of this in hand and see if you agree. Look for a Chardonnay with a balance of fruit, acid and oak for a toasty, rich treat on a Friday night. If you pair it with a bowl of buttery popcorn for dinner, we won’t tell!