" We don't sell the wine without touching the vine "
Dashe Cellars Dry Creek Zinfandel 2010 (half-bottle)
No longer available.
| Country: | United States |
| Regions: | California California (Sonoma County) |
| Winery: | Dashe Cellars |
| Grape Types: | Zinfandel Petite Sirah |
| Vintage: | 2010 |
| Bottle Size: | 375 ml |
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Wine Information
Alcohol Content: 12.5%
Residual Sugar: 0%
Product Description
Dashe Cellars Dry Creek Zinfandel 2011 is made from 89% Zinfandel, 11% Petite Sirah
Black raspberry and wild cherry, with darker notes of chocolate, coffee, and clove. An extremely balanced wine, with good acidity, soft and velvety texture, and a complex finish of wild cherry fruit, raspberry and peppery spice
HISTORY
Vibrant, delicious black raspberry and wild cherry fruit, velvety texture, and balanced crisp acidity make this wine a classic example of Dry Creek Zinfandel. As always, we make this wine from a number of small, family-owned vineyards in the center and north of the Dry Creek Valley. Since Dry Creek Valley receives coastal fog in the evening and early morning, the grapes from this area show a bright acidity which blends perfectly with the forward fruit from the vineyards, resulting in a long-lived and balanced wine.
PRODUCTION
We picked our vineyards in early- and mid-September, carefully hand-sorting the fruit before crushing the grapes to tank. We used our special custom-made gridded tanks to ferment, allowing us to submerge the cap of grape skins beneath the surface of the fermenting wine, extracting color, body, and complexity from the grapes without extracting drying tannins found in the seeds. The result are intense and complex wines that feel velvety and round on the tongue rather than harsh or tannic.
All of the wines were fermented using only the natural yeast population on the grapes—our trademark and tradition at Dashe Cellars—and the resulting wines are intriguingly complex and luscious. The wine was aged for 10 months in a older French oak barrels, including our 900 gallon French oak casks that allow us to gain the softness of oak aging without adding excessive oak flavors in the wine. All barrels were at least one year old and as old as seven years, so as to reduce the effect of oak on the fruit. In our blending trials, we added about 11% of petite sirah (for structure and aging potential).
Winery: Dashe Cellars
The Dashe Cellars Estate
Dashe Cellars were founded in 1996 by Anne and Michael Dashe, a husband and wife winemaking team who created a small winery that focuses on wines from Sonoma County. Since Anne's winemaking origins are French and Michael's are American, they wanted to elaborate distinctive wines that offered the best from both of their countries of origin.
The Dashe Cellars Vineyards
They have decided to concentrate on single vineyard sites - to locate small independent vineyards and create wines that reflect the vineyards unique soil, climate, and regional characteristics. They use traditional fine winemaking techniques such as small lot fermentations, the use of indigenous yeast on the grapes to conduct the fermentations, little or no fining or filtration, and small barrel aging. All the wines are made, tasted, and blended by the production team of Michael, Anne, and Matt Smith (enologist).
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Review:
Bright, fresh green apples in the nose and tangy, appetizing lemon zest and kiwis on the palate give this lively wine a palate-cleansing expression that will be fantastic for pairing with fish, shellfish and poultry.
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For our taste, no one grows finer Syrah in the state than Dick Boushey. We named this wine after the Provencal Troubadour Arnaut Daniel, who invented the Sestina poem form, thus creating a connection between our two flagship efforts.
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We make this wine with minimal manipulation, using native yeasts and bottling unfined and unfiltered, to allow the "place" to shine through.
AVA: Yakima Valley
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Review:
Dick Boushey is the high priest of Syrah growers in Washington state for a reason, and it's all on display here at the deft hand of winemaker Chris Peterson. Dried lavender florals and notes of thyme, anise and wild oregano dance around alpine mountain berries and juniper. The palate shows notes of chicory root spice, smoky clove, and salted blood orange vibrance, lifts the mid-palate and finishes with mouthfuls of blueberries, thyme and black tea.
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