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Dry Creek Vineyard in Sonoma County have specialised in Zinfandel since the early days of the estate. Founded by David S. Stare in 1972, the winery was one of the first to consistently use the term “Old Vine” on its bottles. The grapes used for this bottling are carefully sourced from the estate’s historic vineyards which contain vines of 50 to 100 years old. Since these vines are very old, production is limited and the grapes produced are very intense and concentrated.
The hot, dry climate in the Dry Creek Valley AVA is perfectly suited to cultivating Zinfandel vines. Following the harvest the grapes are vinified in stainless steel tanks and small quantities of Petite Sirah are added to give additional colour and depth to the finished wine. The wine is matured in a combination of American, French and Hungarian oak barrels for 16 months to round out and soften the tannins to produce a balanced, harmonious wine.
The result is a remarkably spicy and intense Zinfandel which bursts with blackberry, dark cherry, and smoky tobacco aromas. The palate reveals a big bold structure, full body, and concentrated dark berry, black pepper, and sweet spice aromas. The smooth tannins and long finish make this an excellent partner for hearty red meat dishes like a prime steak, beef stew, or even venison.