Dry Creek Zinfandel
The Dry Creek Valley Viticultural Area is widely known for producing rich flavors in the
grapes grown there. Dry Creek Zinfandels are highly regarded: Connoisseurs' Handbook of
California Wines "Parts of Sonoma County, notably the Dry Creek Valley, the Sonoma Valley...
have yielded most of the exceptional Zinfandels of the last 15 years."
The 1998 vintage is the first release of a Dry Creek Zinfandel by Domaine
Saint George in its history. Winemaker Bob Fredson selects from the Wells
Vineyard which neighbors the site from which he selects grapes for the
acclaimed STG Dry Creek Cabernet Sauvignon. Dry Creek Valley is a hilly
region drained by the Dry Creek, a tributary of the Russian River. The
growing season here is both warmer and somewhat longer than that of the
nearby Russian River Valley, allowing maturity for red grapes. The vineyard
is a classic: "old clone" Zinfandel on head-pruned vines. The soil, Dry
Creek conglomerate, is unique to Sonoma County, heavily mineralized and well
drained. The grapes were harvested at 10% raisins, thus concentrating the
sugar and intensifying the fruit and aroma. After crushing, fermentation
took place with a combination of Cotes du Rhone and Pasteur red yeasts. The
wine did not undergo malolactic fermentation and was transferred to American
oak barrels. This Dry Creek Zinfandel is well-balanced with plum and
blackberries aroma and bouquet; medium red to brick red hues; intense berry
flavors with subdued oak finish; a clean smooth finish with a crisp
aftertaste.
About the Vineyard
For years the Dry Creek Valley has been regarded as one of California's best regions for
Zinfandel. The STG Dry Creek Zinfandel is the only Zinfandel made exclusively from the Wells Vineyard
in Sonoma's Dry Creek Valley. The vineyard, with its old head-pruned vines, is ideally located on benchland
right in the middle of the valley, where it benefits from the region's rocky volcanic soils, warm days, nighttime fog
and a long growing season.
Winemaker's Notes:
Not as heavy or extracted as many other Dry Creek Zinfandels, this well-balanced
wine combines refined flavors, structured tannins and a clean, smooth finish, making it an ideal
wine to serve with a variety of foods including grilled meats, wild game and hearty stews. In the nose,
ripe fruit aromas of plum, blackberry and currants mingle with subdued notes of oak. The harvest
included approximately 10% raisined grapes, intensifying the flavors and adding another layer of complexity to
the wine.
Winemaker
Bob Fredson
| Vineyard: |
Wells vineyard |
| Ageing / Fermentation: |
24 Months Barrel Aged |
| 100% BARREL AGED ALCOHOL: |
13% |
| TOTAL ACIDITY: |
.60gms/100ml |
| pH: |
3.67 |
| RESIDUAL SUGAR: |
Dry |
|
