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Dry Creek Vineyard DCV3 Vineyard Fume Blanc 2001

Sauvignon Blanc from Sonoma County, California
  • WE90
0% ABV
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Winemaker Notes

A great deal from one of the finest and most serious Fume Blanc producers in California. DCV3 is Dry Creek's oldest estate Sauvignon Blanc vineyard. For more than two decades this vineyard had been the backbone of our Fume Blanc and Reserve Fume Blanc. The 2001 vintage is our fourth production of this exceptional lot of vineyard designated wine, which is true to the varietal and sees no oak aging. This fragrant DCV3 Fume Blanc displays floral, citrus, and lemon grass aromas. Clean and fresh on the palate, a blend of lemon, gooseberry, herb and grassy flavors combine with pineapple, pear and melon accents.

"A sharp, smart wine, elegantly put together. Flavors are lemons and herbs, which are balanced by crisp acids and smooth tannins. Does just what you want a dry, tart white to do: wake up the palate with clean, fresh flavors."
-Wine Enthusiast

Critical Acclaim

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Dry Creek Vineyard

Dry Creek Vineyard

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Dry Creek Vineyard, Sonoma County, California
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Established in 1972 by David S Stare, Dry Creek Vineyard is Dry Creek Valley’s flagship winery located in the heart of Sonoma County, California. This premier family owned winery is celebrating 46 years of winemaking and is led by the second generation. Founder David Stare’s daughter, Kim Stare Wallace, serves as President overseeing a successful family winemaking and grape growing business that includes 185 acres of sustainably farmed vineyards. Named one of the Top 100 wineries of 2015 by Wine & Spirits Magazine and a Top 10 Tasting Room by USATODAY, the winery is also 100% Certified Sustainable. Dry Creek Vineyard proudly produces delicious Dry Chenin Blanc, Sauvignon Blanc, Chardonnay, Zinfandel, Cabernet Sauvignon and Meritage blends as well as a portfolio of single vineyard selections.

The origins of our nautical themed labels are purely personal. We have enjoyed a long love affair with the sport of sailing and have a profound appreciation of America’s nautical heritage. Combining two passions, we were inspired to use the sailing ship theme on our wine labels. In 1982, when the original idea was unveiled, it was seen as a rather daring and risky move. More than 30 years later, the sailing ships that adorn our wine bottles are easily identifiable and recognized by consumers around the world. Since the beginning, Sonoma County artist Michael Surles has provided the beautiful paintings for our labels. Using a variety of mediums from watercolor to richly hued oils, Surles captures the spirit of the high seas.

Sonoma County

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Home to a diverse array of smaller AVAs with varied microclimates and soil types, Sonoma County has something for every wine lover. Physically twice as large as Napa Valley, the region only produces about half the amount of wine but boasts both tremendous quality and variety. With its laid-back atmosphere and down-to-earth attitude, the wineries of Sonoma are appreciated by wine tourists for their friendliness and approachability. The entire county intends to become a 100% sustainable winegrowing region by 2019.

Grape varieties are carefully selected to reflect the best attributes of their sites—Dry Creek Valley’s consistent sunshine is ideal for Zinfandel, while the warm Alexander Valley is responsible for rich, voluptuous Cabernet Sauvignon. Chardonnay and Pinot Noir are important throughout the county, most notably in the cooler AVAs of Russian River, Sonoma Coast and Carneros. Sauvignon Blanc, Merlot and Syrah have also found a firm footing here.

Sauvignon Blanc

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A crisp, refreshing variety that equally reflects both terroir and varietal character, Sauvignon blanc is responsible for a vast array of wine styles. However, a couple of commonalities always exist—namely, zesty acidity and intense aromatics. The variety is of French provenance, and is most important in Bordeaux and the Loire Valley. It also shines in New Zealand, California, Australia and parts of northeastern Italy. Chile and South Africa are excellent sources of high-quality, value-priced Sauvignon blanc.

In the Glass

From its homeland In Bordeaux, winemakers prefer to blend it with Sémillon to produce a softer, richer style. In the Loire Valley, it expresses citrus, flint and smoky flavors, especially from in Sancerre and Pouilly-Fumé. Marlborough, New Zealand often produces a pungent and racy version, reminiscent of cut grass, gooseberry and grapefruit. California's style is fruit-driven, in either a soft and oak-aged or snappy and fresh version.

Perfect Pairings

The freshness of Sauvignon blanc’s flavor lends it to a range of light, summery dishes including salad, seafood and mild Asian cuisine. Sauvignon Blanc settles in comfortably at the table with notoriously difficult foods like artichokes or asparagus. When combined with Sémillon (and perhaps some oak), it matches well with complex seafood and chicken dishes.

Sommelier Secret

Along with Cabernet Franc, Sauvignon blanc is a proud parent of Cabernet Sauvignon. That green bell pepper aroma that all three varieties share is no coincidence—it comes from a high concentration of pyrazines (herbaceous aromatic compounds) inherent to each member of the family.

GLO3675815_2001 Item# 59854