Up On Dry Creek
Dry Creek Vineyard founder David Stare arrived in Dry Creek Valley in Sonoma, California, in 1972, opening the first winery there since Prohibition. Years of neglect of the valley’s acreage had convinced locals that Dry Creek was no longer suitable for grape growing.
But Stare was undeterred. He had decided to fashion his wines by following the traditions, standards, and styles of the Loire Valley in France after extensive travels and tastings in the region.
In short order, Stare had overturned the conventional wisdom. The winery debuted with a characteristic Fumé Blanc (made with the Sauvignon Blanc grape), which met with immediate success and remains Dry Creek’s signature wine.
Dry Creek has since extensively diversified into reds as well as other whites, championing Zinfandel and Bordeaux blending techniques.
Dry Creek Fumé Blanc 2007
This refreshing unoaked Fumé Blanc is pefect for when the weather turns nice. The dominant citrus notes are joined by green melon and just a hint of grass. Mineral and spice notes also emerge and linger to the very last.
Dry Creek Merlot 2005
This nicely balanced Merlot features flavors of ripe blackberry and currant, supported by a hint of vanilla. There is just enough oak and tannins to restrain the fruit and give it structure. The wine finishes relatively soft and with moderate length. The merlot in this Bordeaux-like blend is augmented by smaller quantities of cabernet sauvignon, cabernet franc, and malbec.
For a look at Dry Creek Vineyard Cabernet Sauvignon and Chardonnay:
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