Wines Dry Creek Valley Dry Creek Vineyard - Old Vine Zinfandel - 2016

Viniou Reviews

Dry Creek Vineyard's 2016 Old Vine Zinfandel hails from the esteemed Dry Creek Valley AVA, a subregion within California's renowned Sonoma County. This red wine is crafted from old-vine Zinfandel grapes, often blended with petite percentages of Petite Sirah or Carignan to add depth and structure. The vines, typically over 40–100 years of age, result in low yields but concentrated, complex fruit. The 2016 vintage benefitted from an ideal growing season featuring warm days and cool nights, allowing optimal ripening and balance. Vinification generally embraces both traditional and modern techniques, fermenting the must in stainless steel before ageing in a combination of French and American oak barrels, imparting subtle spice, vanilla, and toasted notes to complement the lush berry fruit.

The Dry Creek Valley is celebrated for its heritage Zinfandel production. The region enjoys a Mediterranean climate, marked by warm, sunlit afternoons and marine-influenced cooler evenings, thanks to its proximity to the Pacific Ocean and the Russian River. Soils are gravelly and well-drained, composed of alluvial and sedimentary deposits from the Dry Creek itself, which encourages deep rooting and intense flavour concentration in the grapes. The valley's viticultural legacy dates to the mid-19th century, seeing a post-Prohibition resurgence and a modern reputation for producing vibrant yet elegantly structured Zinfandels.

In terms of food pairings, Dry Creek Vineyard Old Vine Zinfandel shines alongside robust dishes that echo its intensity. Grilled or slow-cooked meats such as barbecued pork ribs, spicy Italian sausages, or roast lamb with rosemary work beautifully. For a nod to Californian cuisine, try it with tri-tip steak, black pepper-spiced duck, or even a hearty wild mushroom risotto. Its ripe berry fruit and peppery undertones also lend themselves to classic American fare like burgers with caramelised onions or artisanal pizzas topped with cured meats.

To fully appreciate the wine's expressive bouquet and layered palate, serve at 16-18°C. Decanting for 30-60 minutes prior to serving will help to soften the tannins and release the array of dark fruit, spice, and earthy nuances. This zinfandel promises a deeply enjoyable tasting experience, whether sipped now or cellared for another few years.