by Dwight Casimere
Healdsburg, CA--Dry Creek Vineyards has been making terrific Bordeaux style wines for decades. The Dry Creek appellation located 70 miles north of San Francisco Bay and just 20 miles from the Pacific Ocean offers the perfect combination of warm afternoon sunshine and cool, fog-shrouded nights and mornings for ideal grape growing. The valley's unique tapestry of soils, which combine Pacific tectonic plates with exposed fossilized marine material also adds to the lush, complex flavors of the wines. The combination of intense sun in the upper valley and cooler conditions toward the Russian River creates a daily cycle of heat and cool the provides grapes that are rich with crisp, fruity flavors with a balanced finish.
One of the best examples of the rich, complex flavors from the winery, which was recently named one of the Top 100 Wineries
Wineries of the World in 2015, is Dry Creek 2013 Old Vine Zinfandel ($30).
The wine shimmers with a deep purple color with flecks of sapphire that glint like semi-precious stones. The first thing that grabs your attention is the aroma of exotic Middle Eastern spice; cardamom and a hint of star anise with white pepper almost prompting a sneeze. Black cherries and ripe plums account for the dominant flavors with blackberry and blueberry notes rounding into some hints of baking spices from 16 months of aging in a combination of French, American and Hungarian oak.
But, that's just where the flavor fun begins. The wine has a long finish with added hints of licorice, espresso and dark chocolate coming through with each sip. The longer this wine breaths in the decanter before serving, the more expressive it is n the palate.
Along with Roast Turkey or game meats, such as a Christmas Goose, Pheasant stuffed with chestnuts and fresh sage, or a Standing Rib Roast smothered in Rosemary, Dry Creek Old Vine Zinfandel will fit right in as part of the centerpiece for any Holiday table.