In many ways, Dry Creek Valley is quintessentially Sonoma County, where warm days are tempered by morning fogs from the Pacific and food-pleasing varieties like Sauvignon Blanc and Zinfandel emerge in all their glory, both on the narrow valley floor and the wooded hillsides above. Nobody makes wine from them, but local kiwi fruit grown in Dry Creek is excellent too. As are the plethora of fruits grown in Dry Creek’s salubrious climate: apricots, peaches, plums, pears and olives.
Originally planted by French immigrants in 1870, Italian pioneers soon discovered a vinous geography that recalled their native Tuscany and Piedmont. They planted Petite Sirah, Zinfandel and Carignane to produce hearty red wines. Today, the leading varieties include Cabernet Sauvignon, Zinfandel, Merlot, Chardonnay and Sauvignon Blanc. The severe, stone-strewn soils are ideal for concentrating fruit and flavor characters, and the resulting wines are rock solid examples of their types.
Picturesquely located at the foot of Lake Sonoma’s expansive boating and recreation area, Dry Creek Valley produces warm, flavor-forward wines that are equally at home with the pizza as with the filet mignon.
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