V I N E Y A R D

February 2005

V I N T N E R’S

S E L E C T

C L U B

W I N E

N E W S

To Our Loyal Fans, Over the years, we've enjoyed sharing our wines and history with you - our best customers.

Dry Creek Vineyard's roots run deep in the valley our pioneering founder David Stare had a singular vision to create the best wines from the best vineyards in Dry Creek Valley. And today, that pioneering vision is continually realized. As the wine industry shrinks and smaller wineries are gobbled up by the competition, we've had to change to meet those challenges, head on. Here at Dry Creek, we're committed to providing the best possible wines AND the best possible service. To that end, we're reshaping our image and look. Our packaging has received a fresh new design to show our commitment to the brand and our vision for the future. So too, has the Vintner’s Select Club newsletter received a facelift, as you've probably noticed. Our new logo graces the top of the newsletter and features, such as recipes paired with our wines, have been brought back. Our commitment to you and our wines is our number one priority. Please contact us if you have questions or feedback at 1-800-864-9463. The Dry Creek Vineyard Family

Cheers

PASSIONATE ABOUT ZIN Dry

Creek Valley and Zinfandel are synonymous. And here at Dry Creek Vineyard, Zinfandel is something we're quite passionate about. Clearly, with five Zins we're committed to the varietal, without going overboard, we think. When you're in the Dry Creek Valley, there's nothing an enophile can do but fall in love with Zinfandel. As such, we've been honing our craft with this wine for many years. The varietal's history, however, far outdates us and we thought you'd like to know some of the details behind this luscious wine grape. It first came to California by way of Massachusetts in the mid 1800s, over 120 years before our founder, David Stare, trekked across the country from the same state to start a winery. It was planted during the California Gold Rush because it made hearty red wines and could be harvested without special equipment due to the “head-pruned” vines. Glance out the window when you're in wine country and you'll see that these vines still grace our landscape. Later in the 1800s, Zinfandel was the most widely planted variety in what is recognized as California's first wine boom. During Prohibition, many Zinfandel vines were neglected or removed. Prized home

winemaking vineyards survived though, and some small Zinfandel vineyards were planted during Prohibition and shortly following 1933. The time between its repeal and the 1970s was a period of popularity for Chardonnay and Cabernet Sauvignon. In 1972, however, along came White Zinfandel, first introduced by Sutter Home in Napa Valley. The little pink darling had come to the rescue. While many die-hard red wine fans abhor the thought of putting pink wine past their lips, the truth is that this sweet blush wine saved Zinfandel. Just when old Zinfandel vineyards were being pulled in favor of Chardonnay, Cabernet Sauvignon, and in some cases, housing developments, White Zinfandel became wildly popular. The vines were saved to make the blush; and wineries and growers were happy - or shall we say solvent. Meanwhile, wineries like Dry Creek Vineyard, fascinated by the deeply colored red Zinfandel, were embarking on a mission to preserve old vines. At first, wonderful wines were crafted from the ancient vines. Dry Creek Vineyard led the way as the first winery to use the term “Old Vines” Zinfandel. In the 1980s, the arduous task of taking cuttings from old continued on back page

2002 SOMERS RANCH ZINFANDEL

FEATURED WINES

GRAPES: 97% Zinfandel, 3% Petite Sirah APPELLATION: 100% Dry Creek Valley HARVEST DATE: September 16, 2002 FERMENTATION: Fermented 14 days at 86º F BARREL AGING: 22 months in American and French oak ALCOHOL: 13.5% TOTAL ACIDITY: 0.55 pH: 3.82 RESIDUAL SUGAR: Dry

This shipment features one of our single-vineyard Zinfandels, 2002 Somers Ranch. Somers displays the bold flavors of the New World from a vineyard planted to heritage vines, but less than 20 years old. Upon its debut just one year ago, the 2001 vintage received a 90 point rating from Wine Enthusiast in its “Best of the Year 2003” edition. Like its predecessor, this second vintage is extremely limited, with only 600 cases produced. Accompanying the Zinfandel, is another very limited production wine, 2002 Viognier. This increasingly popular varietal (pronounced vee - ohn yay) originates from the French region of Condrieu, located in the Northern Rhone, which virtually sets the standard against which Viogniers are measured. Initially the grape was grown to blend with other whites, and reds, bringing extra character to well-known varieties and softening Syrah wines. Only our second production, this vintage was so exceptional that it demanded its own limited bottling, just 390 cases. In lieu of the Viognier, ClubRed members will receive our just released 2001 Cabernet Sauvignon. Dry Creek Vineyard's history for exceptional Fumé Blanc and Zinfandel as its cornerstone wines has expanded to include outstanding Cabernet Sauvignon. Hailed as “One of America's great Cabernet producers” by Wine Enthusiast, this 2001 vintage is a perfect example, exhibiting classic cabernet flavors of cherries, berries and currants.

WINEMAKER COMMENTS: This dark, dense Zinfandel exudes the unique qualities you'd expect from the Dry Creek appellation. Rich aromas of blackberry pie, pomegranate juice and dark chocolate fill the senses. The finish is textured and full delivering complementary flavors to the palate in a lush cloak of black pepper. FOOD PAIRING SUGGESTION: A thick cut, pepper encrusted, New York Strip with Yukon Gold Gruyère gratin will tantalize the senses.

2002 VIOGNIER 100% Viognier Dry Creek Valley September 27, 2002 Cold fermented in stainless steel at 52° F for 28 days BARREL AGING: None ALCOHOL: 15.0% TOTAL ACIDITY: 0.63 pH: 3.50 RESIDUAL SUGAR: Dry GRAPES: APPELLATION: HARVEST DATE: FERMENTATION:

WINEMAKER COMMENTS: Aromas of honeysuckle, candied orange peel, and a hint of lemon zest combine to make this wine sing in the glass. It's a viscous wine, with flavors that mirror the aromas plus a touch of honey on toast. Simply delightful. FOOD PAIRING SUGGESTION: Grilled Proscitto wrapped prawns with a sage risotto.

2001 CABERNET SAUVIGNON 80% Cabernet Sauvignon, 10% Merlot, 10% Cabernet Franc APPELLATION: Sonoma County HARVEST DATE: August 25 - October 15, 2001 FERMENTATION: Fermented 14 days at 80° F BARREL AGING: 16 months in French and American oak ALCOHOL: 13.5% TOTAL ACIDITY: 0.59 pH: 3.74 RESIDUAL SUGAR: Dry GRAPES:

WINEMAKER COMMENTS: Scents of black berry and cherry leap from the glass followed by subtle aromas of clove, cinnamon and all-spice. Richly textured, this wine has a long, lingering finish. FOOD PAIRING SUGGESTION: Try a winter vegetable Rattitou with Veal sausage topped with shaved ParmigianoReggiano. ★ Included in ClubRed shipment only

89 “EXCEPTIONAL” Zin spice character with “Lovely strawberry and black fruit; a medium-bodied wine (just 13.5% alcohol) with superb balance.

”

2002 HERITAGE ZINFANDEL

POINTS

of my favorite Zinfandel “One producers, Dry Creek Vineyard routinely turns out elegant, classy efforts.

”

2001 OLD VINES ZINFANDEL

A Summer Affair

We're

closing the winery for the second vintage of our exclusive event for wine club members. This event combines the best of Summer Celebration with the best from our Winemaker dinners to create an exciting food and wine experience. Enjoy an intimate day with the family of Dry Creek Vineyard, filled with the ambience of our beautiful gardens, exceptional wines, fine dining, hands-on winemaking, and a true family winery experience.

Menu

OYSTER BAR Hog Island Oysters paired with 2004 Chenin Blanc GRAZING/SUMMER SNACKS Herb Roasted Nuts & Italian Breadsticks with McEvoy Olive Oil FAMILY STYLE LUNCHEON Just Picked Young Greens Parmesan Brittle, Sweet 100 Tomatoes & Herb Vinaigrette Grilled Asparagus, Lemon Sabayon & Fresh Cracked Pepper Scalloped Potatoes, Cooked in Cream & Roasted Garlic Browned with Parmesan & Bread Crumbs Oven Roasted Organic Petaluma Chicken Marinated in Harissa Served with Roasted Onion & Piquillo Pepper Piperade Charred Cabernet Brined Tri-Tips, Sliced Thin & Smothered in its Own Drippings DESSERT PLATTERS Double Fudge Brownies, Dried Fruit Bars, Lemon Bars FEATURED WINES 2003 Fumé Blanc 2003 Chardonnay 2003 Heritage Zinfandel 2002 Meritage

SATURDAY, JUNE 4, 2005 ~ 11:00 AM TO 4:00 PM ~ DELECTABLE DINING & LIVE MUSIC Enjoy a gourmet sit-down lunch catered by Chef Jesse McQuarrie of Feast Catering. Dine al fresco in our beautiful tented gardens with five-star cuisine and award-winning wines. PRIVATE WINERY TOUR Bring your questions and your taste buds. Join winemaker Bill Knuttel and his staff for an interactive, behind the scenes private winery tour. This hands-on tour is fun and educational. BARREL TASTING Sample wines from the 2004 vintage and meet General Manager/Owner Don Wallace. MERITAGE BLENDING CHALLENGE Learn how to make a fine Bordeauxstyled red wine and then compete to see if your team can come up with the best blend. Winemaker, Bill Knuttel and General Manager, Don Wallace will head up a panel of judges that will sample each blend and pick a winner. Then, Bill Knuttel will produce the group’s blend and each of the winners will take home their own bottle. EVENT-DAY DISCOUNTS 25% (1 - 11 bottles) 30% (12 - 23 bottles) 35% (24 or more bottles)

C A L L T O L L F R E E F O R R E S E R VA T I O N S : 8 0 0 - 8 6 4 - 9 4 6 3 You must be 21 years of age to attend.

CLUB MEMBERS & GUESTS, $65

ZINFANDEL

STUFFED PASTA SHELLS WITH ZINFANDEL SAUCE FOR THE STUFFED SHELLS: 1 large onion, minced 2 lbs. lean ground beef, veal or turkey (or ricotta cheese) 2 cloves garlic, minced 1 cup bread crumbs 2 eggs 2 pkgs. frozen spinach, chopped 3/4 cup Parmesan or Romano cheese 1/4 tsp. each salt and pepper 12 oz. jumbo pasta shells (50-60 shells) Sauté onion, meat (if used) and garlic until onions are slightly wilted. Remove from heat, and cool in large bowl. Cook spinach according to package directions. Drain; mince fine and add to onion mixture with remaining ingredients (and ricotta if used); mix well. Cook pasta shells in salted, boiling water for 7-8 minutes. Drain and rinse in cold water. Stuff each shell with about 1 tsp. onion/spinach mixture; place 1/4" apart, seam side down, in 13" x 8" baking dish. Set aside. FOR THE ZINFANDEL SAUCE: 1 T. olive oil 2 medium onions, minced 28 oz. can crushed tomatoes 16 oz. can tomato sauce 1 cup Dry Creek Vineyard Zinfandel 1/4 cup parsley, minced 1/4 cup fresh basil, minced (or 3 T. dried basil) 3 T. fresh oregano, minced (or 1 T. dried oregano) salt and pepper to taste 1/2 cup Parmesan or Romano cheese Sauté onions in olive oil until wilted, add garlic, tomatoes, tomato sauce, wine, parsley, basil, oregano, salt and pepper. Bring to a boil, lower heat and simmer 1-2 hours, until thick. Pour over stuffed shells and sprinkle cheese on top. Bake at 350 for 30 minutes. Makes 8 servings. Serve with a tossed green salad, crusty garlic bread and Dry Creek Vineyard's 2002 Somers Ranch Zinfandel.

continued from page 1

vineyards and culling clean, virus-free budwood began. From those cuttings, first taken in 1982 by Dry Creek, came the “Heritage” selection (or “clone”) that would be planted for the eventual production of wine. Dry Creek's first Heritage Zinfandel was from the 1997 vintage. It and each subsequent release have received fantastic acclaim, most notably from Robert Parker Jr., who awarded our 1999 with 90 points and called it the “value of the vintage.” Its style in Italy is very different than much of what California produces and there's little knowledge of what the Croatian version tastes like. In California, the grape makes wines that satisfy nearly all palates. Whether you like sweet pink wine, a dry rosé, simple table wine, or deeply complex darkly colored red wine, there's a Zinfandel for you. And when you get into the more sophisticated, inner-connected state of Zin or Zen, there's a multitude of choices. Such is the case that Zinfandel fans are quite Zen-like when it comes to their wine. And so goes the abridged story of Zinfandel. We love it and we make a few styles to choose from. Heritage Zinfandel is made from younger vines, about ten to 15 years old. Old Vines Zinfandel is from vineyards averaging about 80 years old. Somers Ranch epitomizes the Heritage concept as it was one of the first vineyards planted to cuttings from old vines, while Beeson Ranch is the perfect embodiment of Old Vines since it was planted in the late 1800s. Try and enjoy them all. And when you're done, have a sip of our Late Harvest Zinfandel which is made from select vintages when, with Mother Nature's blessing, the grapes reach 30 degree brix.

Calendar 2005 NOV. 5 & 6

Russian River Wine Road Wine & Food Affair 800-723-6336

NOV. 14

Vintner's Select Club & ClubRed Quarterly Wine Shipment

Vintner's Select Club & ClubRed Quarterly Wine Shipment

DEC. 2

Dry Creek Vineyard Holiday Winemaker Dinner (for wine club members & guests) 800-864-9463

Dry Creek Vineyard A Summer Affair (for wine club members & guests) 800-864-9463

DEC. 3

Dry Creek Vineyard Holiday Open House 800-864-9463

DEC. 5

VIP Wine Club Shipment

Russian River Wine Road MARCH 5 & 6 Barrel Tasting 800-723-6336

Wine Growers of Dry Creek Valley APRIL 23 & 24 Passport to Dry Creek Valley 707-433-3031 MAY 31

JUNE 4

AUGUST 30

Vintner's Select Club & ClubRed Quarterly Wine Shipment

M I LY FA E S T.

1972 W

P.O. Box T

INERY

3770 Lambert Bridge Rd. Healdsburg, CA 95448 Tel. 707-433-1000 800-864-9463 www.drycreekvineyard.com Content: 100% Recycled, 50% Post-Consumer Waste, Processed Chlorine Free