A classic Zinfandel blend. Dry Creek Valley is first among equals in Zinfandel growing regions due to its perfect pairing of soils and climate. 82% Zinfandel from four vineyards that epitomize the Dry Creek Valley terroir melds seamlessly with 7% Petite Sirah and 6% Carignane, and 5% Grenache, creating a wine with complexity, depth, and above all, balance.
Deep, dark and rich aromas and flavors offer the
quintessential Dry Creek Valley Zinfandel. The
nose is filled with spicy blackberry laced with fresh
cracked black pepper. The easy entry quickly exposes
mouthwatering acidity, along with a delicious blend of
ripe cherry, black raspberry and boysenberry. Toasted
oak and spicy pepper seamlessly integrate with the
luscious flavors, adding depth and balance. This wine
offers all the beauty of Zinfandel fruit without any of
the jammy, over the top qualities.
Though most of our Zinfandels are made from Dry
Creek Valley grapes, our Dry Creek blend, as we refer
to it, is a wine that we hope reflects the overall Dry
Creek Valley Zinfandel terroir, as opposed to a singlevineyard character. Selecting four vineyards (Funsten,
Bradford Mountain Estate, Forchini, and West) located
throughout the appellation, gives us a cross section of
soil types and microclimates within Dry Creek Valley
that are reflected in the flavors.
Our 2018 Dry Creek blend is a very classic, claret-style
Zinfandel. Accompanying the depth of fruit flavors,
you’ll find richness, complexity, spice and earthiness.
Compared to our other Zinfandels, this bottling
contains the highest percentage of blending varietals
to give maximum spice and an intriguing multifaceted
quality without overwhelming the inherent “Zinniness”
of the wine. The Petite Sirah gives the wine darker earth
notes and more structure, while Carignane enhances
the spiciness and bright acidity, and Grenache adds a
luscious layer of fruit.
Food Pairing Notes
A great Zin to pair with everything from pizza and
pasta to burgers and ribs. A couple of our favorites are
baked sausage and ricotta rigatoni, or braised lamb
shanks served over garlic mashed potatoes.