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Dry Creek Valley

  • First Pick: Sauvignon Blanc

    August 27, 2018 10:56

    First Pick: Sauvignon Blanc

    Our favorite white wine grape from our estate, the only white wine we grow, is always the first in at harvest time. This year the first load came in on August 30, 2018 and harvest began for the 91st time.

    This is the only white wine varietal we have planted on our vineyards and, in my opinion, is the white wine counterpart to Zinfandel as the signature grape of Dry Creek Valley. For comparison’s sake here are the numbers: 2700 acres planted in Sonoma County, it is the most popular white varietal in Dry Creek Valley, with an estimated 1100 acres planted second only to the queen, Chardonnay. We have 11 acres planted on the valley floor where the sedimentary soils and balance of warm days and cool nights create perfect conditions for making great Sauvignon Blanc.

    Located a mile west on the east side of Dry Creek, we farm two blocks where the vineyard crew takes special care during the growing season to tuck and cover the ripening fruit-this process is almost as important as where it is planted and what type of microclimate we have there. Tucking the shoots back makes way for sunshine to do its part in ripening up the grapes. As farmers, we always want the best of both worlds to ripen and protect the fruit which means a good balance of sun and shade. Leaves are a very important part of this cycle as they provide the much-needed cover for the grape bunches as they go through the season. Not enough shade, and the grapes become sunburned and raisins in due time, too much shade and the wine takes on unripe green flavors. Tuck and cover is an apt description for this vineyard process.

    Today the first block was picked by hand, next Tuesday we'll be doing something different-the second block will be picked by machine harvesting, only the second varietal to be picked this way on our vineyards. Change is inevitable and we look forward to trying the 2018 when it is released early next year. As I like to say about our Sauvignon Blanc: it ripens on the vine, makes a stop at the fermentation tank and is bottled shortly after harvest capturing characteristic Dry Creek Valley tropical fruit and citrus on the nose and in the mouth finishing with crisp acidity.

    Two snaps of this momentous day: A bucket of 2018 Sauvignon Blanc ready for the gondola and two generations of Pedroncellis at the crushpad-Mitch and Jim-making sure everything goes smoothly. Cheers to the 2018 harvest!

    Bucket of 2018 Sauvignon Blanc First Grapes In: Sauvignon Blanc 2018

  • Cabernet for Days

    July 26, 2018 13:54

    Cabernet for Days

    I consider myself lucky being here in the wine country. Invitations for tastings like the Cabernet Sauvignon Round Up hosted at Passalacqua Winery featured mostly Dry Creek Valley Cabernets with a sprinkling of some ‘outsiders’ from the Alexander, Russian River and Napa Valleys.

    I tasted through Cabernets ranging from a 2011 vintage to 2015 with a library 2007 thrown in for good measure as well as a magnum. It was a wide-ranging field for the King of Red Wines. I sipped and spit my way through 33 of them and came across some favorites. And to be fair I will not be ‘naming names’ because I didn’t take extensive notes (I was 'speed tasting') and because I wanted to just take notes about Cabernet Sauvignon without the brand being a thing.

    The first wine that stood out to me was the one from the 2011 vintage. This was a cooler vintage and in fact it rained on a lot of Cabernet as most of the fruit wasn’t ready to be picked and had to wait out the rain, the ensuing mud and we all wanted it to ripen up a bit more before taking in the grapes. This one had what I thought was the perfect ‘dried cherry’ center. It was the lightest in color of all the others, wasn’t overwhelmed by new oak and when tasted left the most pleasant cherry essence. I immediately thought it would pair well with grilled salmon. The second wine that claimed my palate was a 2013 from an area of Dry Creek Valley that is quite steep. It had all the qualities I look for in Cabernet-it had dark fruits like plum and berry but tinged by a touch of tannin which balanced with the correct acidity. I thought of a pork chop and mushroom sauce.

    A third from the 2015 vintage seemed to embrace the personality of the vineyard, located mid-valley, and featured the concentration this vintage is known for (the drought reduced production and the resulting wine, without enough rain, showed intense fruit). With that in mind I paired this with tri tip and roasted potatoes.

    One from 2014 kept drawing another sniff of the glass. Concentrated like the 2015 vintage it was softer and more supple with those dark fruits showing through like boysenberry pie. This would go well with prime rib or a t-bone steak.

    Others reflected oak notes both big and bold as well as soft and muted. Overall I could detect that bit of rotundone (think peppery) in most of them-except for the 2015s which were the most concentrated. That hint of herb defines Dry Creek Valley Cabernet for me and sets it apart from other appellations that are warmer and to the east of us. I appreciated the chance to taste and compare.

    Cabernet Round Up