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Dry Creek Vineyards- high and very dry

By Darryl Beeson

Traveling through the vineyards of France, David Stare was beguiled by the classic wines of the region--refreshingly grassy and herbaceous Sancerres, subtle and evocative Pouilly Fumés, the charming wines of Vouvray. His vague idea of starting a winery in California began to take shape. Founded in 1972, Dry Creek Vineyard has a long history of excellence. Learn more at www.drycreekvineyard.com.

Dry Creek Vineyard Fume Blanc, Sonoma 2004
Price $13
Rating 91
The nose is grassy with gooseberry and bright acidity. The sip is bold with grapefruit, mineral, crisp lime and herbal complexity in the long length. "The wine’s crisp acidity cleanses the palate and invites an array of foods, including goat cheese, seafood, and fresh oysters," suggests wine maker Bill Knuttel.

Dry Creek Vineyard Fume Blanc, Sonoma 2003
Price $13
Rating 90
Made in a New Zealand style, crisp and bracing, there are grapefruit and pepper nuances in the complex sip. "Balanced acidity is the key to this wine. Served chilled, it’s excellent as both an aperitif or food wine, notably with oysters, summer salad, or Asian inspired cuisine," suggests wine maker Bill Knuttel."

Dry Creek Vineyard "Heritage" Zinfandel, Sonoma 2003
Price $15
Rating 92
The nose showcases blackberry, menthol and earthy tar. The sip enters with minty cool lueberry, blackberry, black pepper and earthy tar in the long, complex finish. The actual mix is 84% Zinfandel and 16% Petite Sirah. "The interplay of black raspberry and cherry/berry fruit lushness will nicely accompany hearty pasta and grilled marinated salmon, or slow-smoked pork ribs," obseres wine maker Bill Knuttel.

Dry Creek Vineyard "Beeson Ranch" Zinfandel, Dry Creek 2002
Price $30
WOW Rating 95
Date Reviewed 8-10-05
The nose is packed with mulberry, eucalyptus, exotic Asian spice or maybe curry powder, and hints of other earthy, dark fruits. The sip reveals spicy black fruit, cool menthol, lime peel and dried black fruit in the long, complex finish.

"Planted in 1890, Beeson Ranch vineyard sits on the western slopes of the Dry Creek Valley. Our first single-vineyard bottling from this historic dry-farmed vineyard has incredible aromas of black cherry, cassis, ripe plum, cinnamon and clove," boasts wine maker Bill Knuttel. "Small batch winemaking allows us to bring out the very best from each lot of fruit. Because individual-lot winemaking promotes increased knowledge about how to manage each vineyard while offering maximum blending options and enhanced quality control, Dry Creek Vineyard insists on crafting each lot of wine separately."

Dry Creek Vineyard "Beeson Ranch" Zinfandel, Dry Creek 2003
Price $30
Rating 94
The nose exudes exotic Asian spice and curry. The sip enters hot with black pepper, clove, exotic spice, blackberry and a bit of oak, all components well-balanced.

Dry Creek Vineyard Cabernet Sauvignon, Dry Creek 2002
Price $21
Rating 92
The seriously intense nose explodes with deep black fruit, bright tangerine, leather and mineral. The sip is full of ripeness. There are flavors of cassis, cedar, red fruit, mint and dried cherry in the long, mineral filled, length.

"Plenty of structure here for a complex dish, but a simply prepared Filet Mignon would accompany it just as well," observes wine maker Bill Knuttel. Knuttel comes to Dry Creek Vineyard from Chalk Hill Estate Vineyards and Winery, where he was winemaker for the last seven years. Before working at Chalk Hill, Knuttel was winemaker at Saintsbury for 13 years, where he was highly respected for his superlative Chardonnays and Pinot Noirs.

Dry Creek Vineyard Meritage Red, Dry Creek 2002
Price $28
Rating 91
The nose is somber with mulberry and cassis. The sip is lean and dark with black cherry and soft but gripping tannins. The long, complex length offers mineral elements melding with the subtle, dark fruit. The precise blend is 49% Cabernet Sauvignon, 44% Merlot, 4% Petite Verdot and 3% Cabernet Franc. Match a glass with Osso-Bucco over creamy polenta and wild mushrooms.

"Utilizing traditional Bordeaux-style blending techniques, our winemaker has created a wine with an almost creamy texture, flavors that complement the aromas and very long finish that includes a hint of anise and tobacco," suggests general manager Don Wallace. Agriculture is a natural way of life for Wallace, the product of four generations of a hard-working California farming family.

Dry Creek Vineyard "Old Vine Zinfandel" Sonoma 2002
Price $25
Rating 93
The nose boasts rich chocolate and clove. The sip starts with red fruit, swerves into blueberry, and offers more exotic spice and chocolate/mocha. There are delicate notes of orange peel in the long, complex finish. The specific mix is 81% Zinfandel and 19% Petite Sirah, with 15 months in French and American and oak

"A wonderful harmony of dark fruit coats the palate with flavors of dark berry, ripe cherry and plum. With a vine age of 80 – 109 years, this Old Vine Zinfandel transcends time with its distinctive, vivacious flavors. A perfect match with grilled meats, pasta with red sauce, or spicy cuisine," suggests wine maker Bill Knuttel.

Darryl Beeson travels the world looking for great wine values. In the past, he has been wine steward or cellar master for The Mansion on Turtle Creek, Voltaire, and The Adolphus Hotel. Not one for stuffiness or secret handshakes relative to wine, this Texan might now be described as a "ki-yi-yippee sommelier, sommelier." Beeson reports on wine, spirits, food and travel for numerous publications.

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