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Dry Creek Vineyard Meritage 2002

Bordeaux Red Blends from Sonoma County, California
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    Winemaker Notes

    The 2002 Meritage has wonderful aroma, harmony and intensity. At first swirl, concentrated aromas of cherry-vanilla, rose petal and cassis are abundent. On the palate juicy blackberry, red currant and black cherry notes are well balanced and rich without being overpowering. Ripe and supple tannins finish long and lingering. This is a beautiful wine that will only improve over the next few years.

    Blend: 49% Cabernet Sauvignon, 44% Merlot, 4% Petit Verdot, 3% Cabernet Franc

    Critical Acclaim

    Dry Creek Vineyard

    Dry Creek Vineyard

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    Dry Creek Vineyard, , California
    Dry Creek Vineyard
    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.

    Prosecco

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    One of the world’s most popular and playful sparkling wines, Prosecco is a specialty of northeastern Italy, spanning nine provinces of the Veneto and Fruili-Venezia Giulia regions. A higher-quality version that must meet more stringent production requirements is known as Prosecco Superiore and must come from the town of either Valdobiaddene or Conegliano. Prosecco can be produced as a still wine, a semi-sparkling wine (“frizzante”), or a fully sparkling wine (“spumante”)—the latter being the most common. While it is typically produced in a “brut” (dry) style, its fresh and fruity character preserved by the tank method of carbonation often makes it seem a bit sweeter than it is in reality. “Extra brut” styles incorporating higher levels of residual sugar are quite popular, however.

    Made from the Glera grape, which was formerly and confusingly called Prosecco, these wines are notable for pleasant flavors of peach, pear, melon, green apple, and honeysuckle. Lower pressure during the carbonation process means that the bubbles are lighter and frothier than in Champagne or other traditional method sparkling wine, and less persistent. Prosecco is also a great choice to blend with orange juice for mimosas for a classic brunch beverage.

    CWC968161_2002 Item# 85516

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