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Dry Creek Vineyard Sauvignon Blanc 2013

Sauvignon Blanc from Dry Creek Valley, Sonoma County, California
  • WE90
14.1% ABV
  • WW92
  • WE90
  • WE91
  • TP91
  • WE90
  • WE90
  • WE90
  • WE90
  • WE90
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3.2 7 Ratings
14.1% ABV

Winemaker Notes

Dry Creek Vineyard was the first winery to plant Sauvignon Blanc in the Dry Creek Valley, and this wine epitomizes our expertise in growing this wonderfully diverse varietal. At first swirl, the 2013 vintage presents effusive aromatics of honeydew melon, cantaloupe and mango. There are also underlying layers of citrus and a sense of depth and vibrancy that make this wine extremely pleasing. On the palate, the wine is invigorating with fresh lemon-lime, kiwi and grapefruit notes. We blend in 9% Sauvignon Musque, a unique clonal selection of Sauvignon Blanc, which adds additional layers of tropical fruit and a fleshy, full-bodied mouthfeel. Simply delicious from start to finish!

Blend: 91% Sauvignon Blanc, 9% Sauvignon Musque.

Critical Acclaim

All Vintages
WE 90
Wine Enthusiast
Dry Creek hits another Sauvignon Blanc grand slam with the 2013, dripping in racy minerality, pretty floral aromatics and layers of fresh-squeezed lemon, melon and tropical mango. The palate gives just enough weight to keep things complex and interesting without becoming overbearing. A small percentage of Sauvignon Musqué adds to the mix.
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Dry Creek Vineyard

Dry Creek Vineyard

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Dry Creek Vineyard, Dry Creek Valley, Sonoma County, California
2013 Sauvignon Blanc
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.

Dry Creek Valley

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A multifaceted and highly reputable sub-region of Sonoma, Dry Creek Valley is responsible for a wide range of wine styles both red and white. The warm and welcoming appellation is home to a number of family-owned vineyards and wineries that place a strong emphasis on sustainable farming practices. One of the smallest AVAs in California, Dry Creek Valley has a winning combination of ideal geography and climate. Fertile, well-drained soils create concentrated varietal character while long, warm days bookended by cool nights allow grapes to reach full ripeness while retaining acidity and balance.

Zinfandel reigns supreme here, often grown on vines aged 35 to 100 or older, taking on a powerful, voluptuous character favored by fans of the variety. Sauvignon Blanc, the valley’s signature white grape, also performs exceptionally well. Many other varieties grow comfortably here, including Cabernet Sauvignon, Rhône varieties, and Italian varieties. Petite Sirah and Carignan are commonly blended with Zinfandel.

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. A couple of commonalities always exist, however—namely, zesty acidity and intense aromatics. The variety is of French provenance, and is important in Bordeaux and the Loire Valley. It also shines in New Zealand and California, while Chile and South Africa are excellent sources of high-quality, value-priced Sauvignon Blanc. High-quality Sauvignon Blanc is also produced in Washington State, Australia, and parts of northern Italy.

In the Glass

From its homeland in the Loire Valley, where citrus, flinty, and smoky flavors shine through in Sancerre and Pouilly-Fume, to Marlborough, New Zealand, where it is pungent, racy, and “green” (think grass, leaves, gooseberries, and bell peppers) and tastes of grapefruit and passionfruit, Sauvignon Blanc has something to offer every wine drinker. In Bordeaux, it is typically blended with Sémillon and Muscadelle to produce a softer, richer style. In California, any of the aforementioned styles can be emulated.

Perfect Pairings

The freshness of Sauvignon Blanc’s flavor—from bell pepper and cut grass to passionfruit, gooseberry, and ripe kiwi lend it to a range of light, summery dishes including salad, seafood, and mild Asian dishes. Sauvignon Blanc settles in comfortably at the table with notoriously difficult foods like goat cheese and asparagus. When combined with Sémillon (and perhaps some oak), it can be paired with more complex seafood and chicken dishes.

Sommelier Secret

Along with Cabernet Franc, Sauvignon Blanc is the 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 (an herbaceous aromatic compound) inherent to each member of the family.

SOU260612_2013 Item# 129514

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