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Nov 01,

2017

2014 Old Vine Zinfandel – A Top 100 Wine!

Wine & Spirits

Our 2014 Old Vine Zinfandel has been selected as one of the ‘100 Best Wines of the Year’ by Wine & Spirits Magazine. This is just further proof that we are never satisfied to rest on our laurels and are committed to producing exceptional terroir-driven, varietal defining wines.

First coined by Dry Creek Vineyard in 1987, the term “Old Vine” has special meaning to our family winery. Back in the 80s, we had to combine the 1985 and 1986 vintages of Zinfandel, but didn’t want to label the wine as a ‘non-vintage’, so we wanted to come up with a name that could speak to how special these ancient vines were. Gary Emmerich (who still works for Dry Creek Vineyard!) asked, “The vines are pretty old, so why don’t we call it old vines?” The term caught on within the wine industry and the rest is history!

Although there is no legal definition, we define an old vine vineyard as having vines that average more than 50 years in age. For the 2014 bottling of our Old Vine Zinfandel, the vines are more than 95 years in age and in some cases, more than 110 years old! Old Vine Zinfandel vineyards remain the most prized and historic of all plantings in the Dry Creek Valley.

Click to find shelftalkers and flyers for this prestigious wine.

 

Oct 28,

2017

Pizza with Swiss Chard, Sausage, and Mozzarella

Paired with 2015 Estate Block 10 Chardonnay

Ingredients

  • 2 tbsp. extra-virgin olive oil
  • 2 Italian sausages, casings removed
  • 2 Garlic cloves, minced
  • ¼ Yellow onion, diced
  • 2 Bunches Swiss chard, chopped
  • Kosher salt
  • Freshly ground black pepper
  • ¼ c. cornmeal
  • ¼ c. Chardonnay
  • 1 Ball fresh pizza dough (if frozen, make sure it’s thawed)
  • 2 Oz. fresh mozzarella, thinly sliced
  • 2 Oz. white cheddar cheese, grated
  • 1/2 c. freshly grated Parmesan
  • 1/2 to 1 tsp. Crushed red pepper flakes, for garnish

 

Method

1. Preheat oven to 450° and lightly grease a baking sheet with 1 tablespoon olive oil, then set aside.

2. In a large skillet over medium-high heat, heat remaining 1 tablespoon olive oil. Cook sausage, breaking up with a spoon, until crumbly and lightly browned, 7 to 8 minutes, then transfer to a paper towel-lined plate.

3. Pour all but 1 tablespoon oil from pan, then add garlic and onions, cook over medium-high heat for 3 minutes. Add Chardonnay and Swiss chard, stirring until wilted, 4 minutes. Season with salt and pepper, remove from heat and set aside.

4. Spread cornmeal onto a clean work surface, roll out dough into a large oval or rectangle, and transfer to a greased baking sheet. Add the mozzarella, sausage, and Swiss chard, then top with white cheddar and Parmesan.

5. Bake pizza until crust is golden brown and cheese is bubbly, about 15 minutes. Sprinkle with red pepper flakes, season with salt and pepper, and cut into pieces.

Click here for a downloadable recipe card.

 

Oct 23,

2017

4 Harvest Terms Explained

1. Brix:

No, this isn’t what the third little pig built his house out of, but rather a scale used to measure the sugar content of grapes and wine. Each degree Brix (˚B) is equivalent to 1 gram of sugar per 100 grams of grape juice. The amount of alcohol that a wine will produce is estimated by multiplying the Brix reading (typically 22-26 degrees Brix at harvest) by 0.55. Therefore, 22˚B will make a wine with about 13.2 percent alcohol.

 

2. Dry:

Can a wine be wet and dry? Yes – when you are talking like a winemaker. A wine is dry when there is no residual sugar. When grape juice is fermented into wine, alcohol is produced when yeast eats the sugar in the juice. In some cases, a winemaker chooses to stop the fermentation process before the yeast eats all the sugar, leaving the wine a little bit sweet. To make a dry wine, the winemaker will let the fermentation go until the yeast consume all of the sugar.

 

3. Punchdown:

No, it’s not a new, hip, gym class, it’s actually a technique to keep the fermenting wine and skins mixed up during red wine fermentation. As the wine ferments, the skins rise to the top and form a thick cap. The cap has to be broken up multiple times a day to extract color and flavor, and to prevent the cap from drying out. Winemakers use what looks like a giant potato masher to break up the cap, or in other words, punch it down.

 

4. Racking:

It may sound like a medieval torture method, but it is really just a way to clarify a wine. Once the solids (skins, yeast cells, etc.) have settled to the bottom, the clear wine on top is transferred to another tank or barrel. This is done throughout fermentation and before bottling as a method of clarification to keep your wine perfectly clear.

 

Oct 17,

2017

#CAWineStrong

North Bay Fire Relief

Our very heavy hearts continue to go out to each and every one affected by the devastating wildfires in Sonoma, Napa, Mendocino, and Solano Counties. We are deeply appreciative of the selfless first responders who have worked tirelessly to keep us safe during this unprecedented disaster. We are so proud to be a part of such a loving, united community and have joined the #CAWineStrong effort to restore this beautiful place we call home.

Through the end of November, for every bottle of wine we sell in our tasting room we will donate $1 to fire relief.

All proceeds will be split among the following:

You can learn more about other wineries who are participating at www.cawinestrong.com.

Together we are #CAWineStrong.

 

Oct 13,

2017

North Bay Fire Update

 

Thank you for all of your thoughts, prayers and messages during these devastating wildfires. We extend our greatest sympathy and thoughts to those who have suffered losses and remain threatened by this tragic event.

We are relieved to say that all of the members of our winery family are safe, as are our vineyards and our winery. Our hearts are breaking for those around us who have suffered a different fate. Some of our employees remain under evacuation orders, and we are sad to say that our founder and Kim’s father, David Stare, has lost his home.

Our winemaking team has been working diligently during this difficult time, and nearly all of our fruit had already been brought in before the fires began. We are very impressed with the quality of the 2017 vintage thus far and are extremely optimistic that there will be no adverse effects from the smoke.

We are deeply appreciative of the selfless first responders who have worked tirelessly to keep us safe during this unprecedented disaster. If you are looking for ways to help us rebuild our community and those affected by the fires, please visit: http://www.sonomacounty.com/fire.

We continue to monitor the ongoing situation, and due to the impact of the surrounding areas, shipments or communications may be delayed. We ask for your patience at this time and will do our best to keep you updated.

 

Sincerely,

The Dry Creek Vineyard Family