Our Dry Creek Valley Zinfandel is an excellent example of the approachable and delicious Zinfandels that come from this prestigious region. It opens with inviting aromas of soft tobacco, warm leather, boysenberry, and cordial. The palate is juicy and flavorful, with blackberry, bing cherry, and cinnamon flavors balanced by peppery spice. The finish is long and smooth, with just a touch of sweetness.
The 2020 growing season enjoyed near-perfect growing conditions. With minimal rain this winter, the vines were awakened with ideal moderate springtime temperatures, which eliminated any frost threat to the developing buds. At most sites, fruit set was during the optimal timeframe due to warm, consistent conditions. Veraison occurred 7-10 days earlier than in previous years due to the temperate weather and minimal rain. Moderate daytime temperatures and cool nights throughout the summer months, with a few of the normal short-lived heat spikes, allowed for excellent flavor development. The year saw an early harvest, with 90% of the region’s grapes being picked before the late Fall.
Winemaker Katie Madigan sourced Zinfandel from three different vineyards in Dry Creek Valley, a region renowned for producing intense, concentrated Zinfandel. Before bottling the wine is blended with Dry Creek Petite Sirah for additional structure and complexity.
This wine showcases the best of Dry Creek Valley, from valley floor to hilltop vineyards. The well-drained soils and fog patterns from the Pacific Ocean create perfect growing conditions for Zinfandel, resulting in smaller crops with highly concentrated, intense fruit. The grapes undergo a cold soak before fermentation to extract optimal color and aroma. After primary fermentation, the wine is pumped into French oak barrels, where it undergoes natural malolactic fermentation, followed by aging in French oak barrels.