The Dry Creek Zinfandel is made fruit hailing predominately Wine Creek Ranch in Dry Creek Valley. The blend is mainly Zinfandel, blended with Petite Sirah, Syrah, Barbera, Mouvedre, Malbec, and Montepulciano. Upon harvest, the grapes are gently destemmed and go through a 3-5 day cold soak in a combination of open-top and closed top fermenters. Natural malolactic fermentation occurs naturally throughout ranging sizes of barrels. The wine is then aged for ten months in a mixture of French, American, and Hungarian oak.
Aromatically the wine lifts from the glass with notes of mullberry, blackberry, and warm mocha. On the palate, there are flavors of blackberry and raspberry jams, spicy cloves, dried sage, black pepper and acidity intertwining with velvety tannins.