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Jun 07,


TripAdvisor® Hall of Fame!

Dry Creek Vineyard is honored to have received the prestigious 2018 TripAdvisor® Certificate of Excellence for the sixth consecutive year and to have been inducted into the TripAdvisor® Certificate of Excellence Hall of Fame! This recognition is proudly awarded to establishments that regularly exceed customer expectations and recognizes true excellence within the hospitality industry.

Our family winery is proud to be consistently ranked as a top “Thing To Do” in Healdsburg. With over 600 reviews by travelers, we make it a priority to read every comment and implement new procedures based on customer feedback.

We would like to take this opportunity to extend our sincerest gratitude to our many valued guests who have visited, tasted and shared their positive experience on TripAdvisor®. Thank you!


May 08,


Rosé Four Ways

Spring is here, which means it’s time to “rosé all day” and enjoy a cool, refreshing drink of pink. But how does the wine acquire its famous shade? Put on your rosé-colored glasses and read on to learn about the four ways to make rosé.

Direct Press:

In this case, the red grapes are pressed right away, just as white wine grapes would be. For the lightest hue of pink, it is imperative that the grape juice only has an extremely short period of contact with the skins. The juice will still have retained a little color from the pigment in the skins, but not nearly as much as the other methods below.

Limited Skin Maceration:

While the name may not sound pretty, this style of winemaking produces a range of beautiful shades of pink. Since color is held in the grape’s skins, the grapes are crushed and remain in contact with the juice for anywhere from six to 48 hours, which is called maceration. The longer the maceration, the darker and more intensely flavored the rosé. The juice is then separated from the skins and fermented. The 93% of Zinfandel in our 2017 Petite Zin Rosé was made in this style with 2-3 hours of skin contact, then fermented in stainless steel tanks to retain the crisp, bright acidity.

Saignée Method:

The saigne, or “bleeding” method can produce a rosé or a red wine. Early on in the process of maceration, the winemaker will remove or “bleed” some of the juice from the tank and ferment it as a rosé, while leaving the remaining juice to ferment as a red wine. This style will typically have a deeper color and more intense flavor profile. The 7% of Petite Sirah in our 2017 Petite Zin Rosé is made in this style to add complexity and a gorgeous color to the final blend.


We all learned in elementary school that white + red = pink, and the same result applies when white and red wines are blended. It doesn’t take much red wine to give a white wine a pinkish hue, so this style of rosé usually only has about 5% of red wine added. This type of rosé is fairly uncommon, except for in sparkling wine production when you see sparkling rosés consisting of Chardonnay and Pinot Noir.

Now that you know about the four very different styles, you can rosé all day!


May 07,


Now Taking Picnic Flight Reservations!

May thru September - Reservations Required

Enjoy a private wine tasting and delicious boxed lunch on our beautiful picnic grounds while visiting our family winery. Our fresh, seasonal menu options and a glass of Dry Creek Vineyard wine are the perfect compliment to your wine country experience. Please order 48 hours in advance.

View Lunch Menu

Make a Reservation >

Club Member Reservation >



May 04,


Be Featured on Our Instagram!


Tag us in your photos or use #DryCreekVineyard for a chance to be featured on our Dry Creek Vineyard Instagram page – we love your photos!


May 03,


Roasted Beet Salad with Goat Cheese and Pistachios

Paired with 2017 Petite Zin Rosé

A refreshing summer salad perfectly paired with Dry Creek Vineyard 2017 Petite Zin Rosé


  • 32 small beets
  • 3 garlic cloves
  • 1 sprig of thyme
  • 6 ½ tablespoons of canola oil
  • Kosher salt and freshly ground pepper
  • 1/2 cup unsalted pistachios
  • 1/4 cup sherry vinegar
  • 1/3 cup extra virgin olive oil
  • 6 ounces fresh goat cheese
  • 1 cup microgreens
  • 1 tablespoon pistachio oil (optional)


In a baking dish, toss the beets with the garlic, thyme and 2 tablespoons of the canola oil; season with salt and pepper. Cover with foil and bake in a 350°F oven for 30 minutes, or until tender. Let cool, then peel and quarter the beets. Transfer the beets to a bowl; if using golden and red, put them in separate bowls.
Toss the pistachios with 1/2 tablespoon of the canola oil and season with salt and pepper. Toast in the oven for 5 minutes. In a bowl, whisk the vinegar with the olive oil and the remaining 1/4 cup of canola oil. Toss the beets with the vinaigrette, season with salt and pepper and arrange on a platter. Crumble the goat cheese on top and sprinkle with the pistachios and microgreens; drizzle with the pistachio oil and serve. Serves 8.

Click here for a downloadable recipe card.