Winemaker Notes

The grapes for the 2019 Dry Creek Zinfandel came from three Dry Creek Valley vineyards. 60% came from family cousin Matt Kreck, 37% came from the Mill Creek Winery estate Hillside, and 3% came from the vineyards of Ray Teldeschi. As most Mill Creek followers know, Dry Creek Valley is renowned as California's premier Zinfandel producing appellation.

Harvesting for this Zinfandel begins before dawn when overnight temperatures are lowest. Immediately upon delivery to the winery, the grape clusters are de-stemmed and the berries transferred to a temperature-controlled stainless steel tank where they are cold soaked for about four days before being inoculated with yeast to begin fermentation, which can take up to two weeks. Following pressing, the new wine is moved to oak barrels for 18 months aging.

Tasting Notes

The nose of this Zinfandel shows Bing Cherry and tobacco with a hint of butterscotch. The taste is of bold spice and Bing Cherry. The finish is long and has lingering pepper and spice. Try with a braised meats, or tri-tip in a teriyaki marinade.

The grapes for the 2019 Dry Creek Zinfandel came from three Dry Creek Valley vineyards. 60% came from family cousin Matt Kreck, 37% came from the Mill Creek Winery estate Hillside, and 3% came from the vineyards of Ray Teldeschi. As most Mill Creek followers know, Dry Creek Valley is renowned as California's premier Zinfandel producing appellation.

Harvesting for this Zinfandel begins before dawn when overnight temperatures are lowest. Immediately upon delivery to the winery, the grape clusters are de-stemmed and the berries transferred to a temperature-controlled stainless steel tank where they are cold soaked for about four days before being inoculated with yeast to begin fermentation, which can take up to two weeks. Following pressing, the new wine is moved to oak barrels for 18 months aging.