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Dry Creek Vineyard Dry Chenin Blanc 2011

Chenin Blanc from Sonoma County, California
  • WE87
12.5% ABV
  • WW92
  • WE91
  • WW89
  • WE90
  • WE89
  • WE87
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12.5% ABV

Winemaker Notes

Since the founding in 1972, Dry Creek Vineyard has produced a wonderfully crisp, incredibly refreshing dry Chenin Blanc. The 2011 vintage perfectly represents their love for this wonderful grape variety. Fragrant aromas of pineapple, white peach, melon and citrus leap from the glass. A few swirls reveal an underlying minerality, even some chalky notes, which are an ode to the variety's Loire Valley roots. The palate expresses soft apple characters, zesty citrus and a wonderful sense of balance and freshness. A perfect patio sipper, Chenin Blanc is summertime in a bottle!

Critical Acclaim

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WE 87
Wine Enthusiast
Dry Creek has made yet another delicious Chenin Blanc at a screaming fair price. Pleasantly and conservatively sweet in smell and taste, it shows nice melon and pineapple flavors, with a fresh, creamy texture.
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Dry Creek Vineyard

Dry Creek Vineyard

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Dry Creek Vineyard, Sonoma County, California
Video of winery

In 1972, when David S. Stare opened the doors to Dry Creek Vineyard, it was the first new winery to be built in the Valley since Prohibition. Dry Creek created the first Sonoma Fume Blanc, originated the Dry Creek Valley AVA, and was an early advocate for Bordeaux-style blending.

Today, Dry Creek Vineyard is committed to vineyard diversity, vinifying individual lots of fruit separately, and then blending carefully for each final cuvee. Dry Creek Vineyard is also a leader in the stewardship of pre-Prohibition Zinfandel vines and vineyards, and has isolated a clone, called the "Heritage Clone," which is bottled separately from their "Old Vines" Zinfandel (containing wine only from vines no younger than 50 years old), and which has made very promising wines.

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 nearly every wine lover. Physically twice as large as Napa, the region only produces about half the amount of wine, but what it lacks in quantity it makes up for in both 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 and Sonoma Valleys, Carneros, and Fort Ross-Seaview. Sauvignon Blanc, Merlot, and Syrah have also found a firm footing here.

Chenin Blanc

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Responsible for some of the world’s highest quality white wines, Chenin Blanc doesn’t always get the recognition it deserves. Unquestionably at its best in its birthplace of the Loire Valley, Chenin Blanc can do it all—from bone dry to unctuously sweet, still or sparkling. Perhaps Chenin Blanc’s greatest asset is its ever-present acidity, maintained even under warm growing conditions. Chenin Blanc is planted in California, namely in the Clarksburg AVA but also very widely planted in South Africa, where it is occasionally labeled as “Steen.”

In the Glass

Chenin Blanc ranges from austere to richly sweet, with aromas of McIntosh apple, honey, beeswax, jasmine, hay, and quince. When grown in warmer regions, Chenin Blanc develops richer, tropical-fruit flavors, such as pineapple and melon, as well as ripe stone fruit. Often these wines carry some residual sugar.

Perfect Pairings

Cool-climate Chenin Blanc has the structure, austerity, and chalky acidity to work with antipasti or unadorned seafood, such as oysters and shellfish. Off-dry styles work well with the sweet-and-sour nature of Thai and Vietnamese food.

Sommelier Secret

There are several appellations throughout the Loire Valley devoted to producing different styles of Chenin Blanc. Vouvray, Saumur, Anjou, and Savennieres are known for excellent dry and off-dry wines; Vouvray, along with Montlouis, Bonnezeaux, and Quarts de Chaume, produces glorious late-picked sweet wines whose high sugar levels are offset by Chenin Blanc’s hallmark acidity. Sparkling Crèmant de Loire, Saumur, and Vouvray provide delightfully affordable and flavorful alternatives to Champagne.

FED382340_2011 Item# 117182