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Aug 21,


Grilled Scallop Salad With Citrus Vinaigrette

Paired with 2017 Sauvignon Blanc - Dry Creek Valley

A refreshing summer salad perfectly paired with Dry Creek Vineyard 2017 Sauvignon Blanc – Dry Creek Valley.


  • 1/2 of a small red onion, thinly sliced
  • 1 pound fresh bay scallops
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 cup Citrus Vinaigrette, divided (see below)
  • 5 ounces red-leaf, lollo rosso, or butter lettuce
  • 1/3 cup thinly sliced radishes
  • Sea salt flakes
  • 1 orange or tangerine, peeled and sectioned


Preheat grill to medium-high (about 450°F). Soak sliced onion in ice water for 10 minutes; drain well. Place scallops, olive oil, salt, and pepper in a large bowl, and toss until scallops are evenly coated. Grill the scallops until grill marks appear, 1 1/2 to 2 minutes on each side (overcooking the scallops will make them tough and rubbery). Transfer scallops to a platter, and drizzle with 1/4 cup of the Citrus Vinaigrette. Toss together the lettuce, radishes, red onion, and remaining 1/4 cup Citrus Vinaigrette in a large bowl. Divide the salad among four plates, and top each salad with grilled scallops. Sprinkle with sea salt flakes, and serve with orange segments. Serves 4.

Vinaigrette Ingredients:

  • 1 teaspoon pink peppercorns
  • 1/4 cup plus 2 Tbsp. extra-virgin olive oil
  • 2 tablespoons fresh orange or tangerine juice
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon chopped fresh tarragon
  • 1 teaspoon Dijon mustard
  • Pinch of kosher salt


Cook the peppercorns in a small skillet over medium, stirring occasionally, until fragrant and lightly toasted, 3 to 4 minutes. Remove from heat, and cool completely, about 5 minutes. Crush the toasted peppercorns. Whisk together extra-virgin olive oil, orange juice, lemon juice, tarragon, mustard, pinch of kosher salt, and crushed peppercorns in a medium bowl. Use immediately, or refrigerate in an airtight container up to 2 weeks.

Click here for a downloadable recipe card.


Aug 14,


Robert Parker 90+ Point Scores

We are thrilled to announce that six of our wines received a 90+ score from Robert Parker’s Wine Advocate! With all of the competition around us, we are appreciative of each and every accolade that we receive. Look for the Interim End of July 2018 issue for the full details of the Sonoma – Part Three article by Lisa Perotti-Brown.

•  2015 Vogensen Ranch Zinfandel 93
•  2015 Somers Ranch Zinfandel – To Be Released In September 91
•  2015 DCV2 Zinfandel 91
•  2014 Endeavour Cabernet 90+
•  2015 DCV7 Wallace Ranch Zinfandel 90
•  2015 Cabernet Franc 90



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.

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