Take a trip to the past to a time of polyester, sequins and disco. The year was 1972 when founder David Stare packed his family into a mint green station wagon to begin an adventure transforming a 55-acre abandoned prune orchard into a historic winery. The construction of Dry Creek Vineyard would be the first built in the Dry Creek Valley since Prohibition and the pioneering Stare family would go on to experience many wine industry firsts during a remarkable five decade run. Some highlights include initiating the application for Dry Creek Valley as a distinct American Viticultural Area and becoming the first to use this appellation on a wine label. Currently Dry Creek Vineyard farms 185 estate acres of sustainable farmed vineyards, representing a wide range of wines that fulfils their philosophy of creating terroir driven, varietal defining wine.

WINERY HISTORY

Another first the winery would be responsible for was the role it played in bringing Sauvignon Blanc to the Dry Creek Valley. After traveling to France and tasting the wine of the Loire Valley, David had a goal of reproducing the quality found there at his vineyard. Local vineyard managers however did not hold the grape in high regard as it was not viewed then as capable of producing quality wine and instead suggested Riesling and Gewürztraminer to be planted. Sauvignon Blanc would go on to become a signature for the winery and region and the decision to go against the experts would result in the first planting of this grape in the Dry Creek Valley. Dry Creek Vineyard would go on to label the wine as Fumé Blanc, the first in Sonoma County, following the success Robert Mondavi had in marketing the grape as such in the late 1960’s. The winery was not done making history though as it would later use “Old Vine” on a label of Zinfandel during the 1980’s. According to the winery this was the first time an American wine had been labeled as such with many wineries soon embracing and using the term also.

Make sure to have a filter and decanter when opening up this 40 year old 1983 Dry Creek Vineyard Cabernet Sauvignon.

While Zinfandel and Sauvignon Blanc may be stars for this winery, the Cabernet Sauvignon grown here ranks with the finest in California. To celebrate Dry Creek Vineyard and their 50 years, lets drink though a flight of Cabernet Sauvignon from 1983 to 2019. The 1983 Cabernet Sauvignon has small additions of Petit Verdot, Merlot, Malbec and Cabernet Franc and I’ll admit I did not expect much, after all this wine was now 40 years old and made during a time when many producers began to embrace a winemaking style that offered easier early drinking at the cost of age ability. Time was amazing to this wine, with a polished smooth tannin profile and great length of classic black currant and violet Cabernet Sauvignon character. The fruit here is still lively and fresh with red raspberry and blackberry but with a delicate nature that implies drink now.

The 1990 vintage of Dry Creek Vineyard Cabernet Sauvignon followed the same recipe in the blend but features more red fruits of strawberry and red plum with a tart black raspberry quality and bitter espresso bite. I found the quality of the 1990 vintage to be the lowest out of all the wines tasted.

The 2000 Reserve Cabernet Sauvignon combines lovely black cherry fruit with a bright orange citrus tang. Aromas of dried herbs, orange blossom and spiced clove are wrapped around a luxurious oak treatment that provides a creamy vanilla smooth finish. After an hour opened this wine became even more expressive with a bold fruit character to match its extravagant oak. After 20 years this wine is drinking great now with decades of aging potential ahead of it.

Dry Creek Vineyard created their 2019 50th Anniversary Cabernet Sauvignon to celebrate their half century of family winemaking. Your eye will probably be attracted first to the gorgeous patina label which features an illustration of the winery and a sailboat representing their sponsorship of various sailing organizations such as the America’s Cup and US Sailing. Upon release winemaker Tim Bell recommended this wine to be aged another five to six years and I can easily agree while its quality is apparent, its true potential is decades away from being shown. All kinds of pretty fruit here but the French, Hungarian and American oak treatment of 20 months in 45% new oak really puts this wine over the top with roasted coffee, sweet tobacco, cardamom and mocha notes.