Dry Creek- The valley and the vineyard by Darryl Beeson Surrounded by hills, then mountains built by volcanos from long ago, the  drama of Dry Creek Valley is greater than what first meets the eye. Lush,  vibrant vineyards from the valley floor to the rugged hillside vineyards  that frame the region, this is a deft blend of climate, soil and precise sun  exposure that results in grapes of singular quality and remarkable  character. Dry Creek Valley's history of grape growing and winemaking is  among the longest in California. The region's national reputation for wine  may be more recently garnered, but the roots of Dry Creek Valley go back more than 125 years.   The namesake vineyard within this valley of important vintners would be Dry Creek Vineyards. Traveling through the vineyards of France, David Stare was beguiled by the classic wines of the region--refreshingly grassy and herbaceous Sancerres, subtle and evocative Pouilly Fumés, the charming wines of Vouvray. His vague idea of starting a winery in California began to take shape. Founded in 1972, Dry Creek Vineyard has a long history of excellence. Learn more at www.drycreekvineyard.com.   Dry Creek Vineyard Fumé Blanc DCV3, Dry Creek Valley 2004 Price $25 Rating 94 The nose is grassy with notes of Meyer lemon, gooseberry and bright acidity. The sip is bold with grapefruit, mineral, crisp lime and herbal complexity in the long length. There are even elements of jalepeño. "The wine’s crisp acidity cleanses the palate and invites an array of foods, including goat cheese, seafood, and fresh oysters," suggests wine maker Bill Knuttel.   Dry Creek Vineyard Fumé Blanc, Sonoma 2004 Price $13 Rating 91 Made in a New Zealand style, crisp and bracing, there are grapefruit and pepper nuances in the complex sip. "Balanced acidity is the key to this wine. Served chilled, it’s excellent as both an aperitif or food wine, notably with oysters, summer salad, or Asian inspired cuisine," suggests wine maker Bill Knuttel."   Dry Creek Vineyard "Taylor's Vineyard Musque" Sauvignon Blanc, Dry Creek Valley 2004 Price $25 Rating 94 The nose starts with stone fruit, then meanders into exotic Asian melon. This wine captures great concentrations of flavors and minerality in the long, complex length. Served this with sauteed seafood or maybe delicately herbed civeche.   Dry Creek Chardonnay, Russian River Valley 2004 Price $18 Rating 95 The nose leads with balanced oak,soft vanilla and hints of butter. The sip is rich with bright citrus, almond nougat, crisp apple, lemon blossom candied orange in the long length. Balanced acidity is the key to this wine. Served chilled, it's excellent as both an aperitif or food wine, notably with oysters, summer salad, or Asian inspired cuisine," suggests wine maker Bill Knuttel."   Dry Creek Vineyard "Heritage" Zinfandel, Sonoma 2004 Price $15 Rating 92 The nose is packed with blackberry, menthol and earthy tar. The sip enters with minty cool blueberry, blackberry, black pepper and earthy tar in the long, complex finish. The actual mix is 84% Zinfandel and 16% Petite Sirah. "The interplay of black raspberry and cherry/berry fruit lushness will nicely accompany hearty pasta and grilled marinated salmon, or slow-smoked pork ribs," observes wine maker Bill Knuttel.   Dry Creek Vineyard "Beeson Ranch" Zinfandel, Dry Creek 2003 Price $30 Rating 94 The nose exudes exotic Asian spice and curry. The sip enters hot with black pepper, clove, exotic spice, blackberry and a bit of oak, all components well-balanced. "Planted in 1890, Beeson Ranch vineyard sits on the western slopes of the Dry Creek Valley. Our first single-vineyard bottling from this historic dry-farmed vineyard has incredible aromas of black cherry, cassis, ripe plum, cinnamon and clove," boasts wine maker Bill Knuttel. "Small batch winemaking allows us to bring out the very best from each lot of fruit. Because individual-lot winemaking promotes increased knowledge about how to manage each vineyard while offering maximum blending options and enhanced quality control, Dry Creek Vineyard insists on crafting each lot of wine separately."     Dry Creek Vineyard Cabernet Sauvignon, Dry Creek 2003 Price $21 Rating 93 The seriously intense nose explodes with deep black fruit, bright tangerine, leather and mineral. The sip is full of ripeness. There are flavors of cassis, cedar, red fruit, mint and dried cherry in the long, mineral filled, length. The exact blend is 93% Cabernet Sauvignon, 3% Cabernet Franc, 3% Merlot, 1% Petit Verdot.   "Plenty of structure here for a complex dish, but a simply prepared Filet Mignon would accompany it just as well," observes wine maker Bill Knuttel.   Dry Creek Vineyard Meritage Red, Dry Creek 2002 Price $28 Rating 91 The nose is somber with mulberry and cassis. The sip is lean and dark with black cherry and soft but gripping tannins. The long, complex length offers mineral elements melding with the subtle, dark fruit. The precise blend is 49% Cabernet Sauvignon, 44% Merlot, 4% Petite Verdot and 3% Cabernet Franc. Match a glass with Osso-Bucco over creamy polenta and wild mushrooms.   "Utilizing traditional Bordeaux-style blending techniques, our winemaker has created a wine with an almost creamy texture, flavors that complement the aromas and very long finish that includes a hint of anise and tobacco," suggests general manager Don Wallace. Agriculture is a natural way of life for Wallace, the product of four generations of a hard-working California farming family.   Dry Creek Vineyard "Old Vine Zinfandel" Sonoma 2003 Price $25 Rating 93 The nose boasts rich chocolate and clove. The sip starts with red fruit, swerves into blueberry, and offers more exotic spice and chocolate/mocha. There are delicate notes of orange peel in the long, complex finish. The specific mix is 81% Zinfandel and 19% Petite Sirah, with 15 months in French and American and oak   "A wonderful harmony of dark fruit coats the palate with flavors of dark berry, ripe cherry and plum. With a vine age of 80–109 years, this Old Vine Zinfandel transcends time with its distinctive, vivacious flavors. A perfect match with grilled meats, pasta with red sauce, or spicy cuisine," suggests wine maker Bill Knuttel. For more great wine suggestions, click here Do you have any questions, comments or suggestions? 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