Dry Creek Vineyard Cabernet Sauvignon 2016


1 in stock

Street Wines View:

75cl bottle.

This wine displays aromas of bright red cherry, red raspberry and dried thyme, with darker notes of black cherry, espresso and cassis. The palate is full of ripe fruits, with refined and balanced tannins.

The history of Dry Creek Vineyard is a long and colourful one. Founded in 1972 by David Stare, it paved the way for a renaissance of winemaking and viticulture in the Dry Creek Valley. Before his arrival, the valley was little more than a few family farms and prune orchards but it was David’s vision to start a Loire Valley inspired winery that reintroduced consumers to the wines of northern Sonoma County.

David is a Loire aficionado and Dry Creek has succeeded brilliantly with plantings of Sauvignon and Chenin Blanc, but has also built up a reputation for terroir driven, old vine Zinfandel. As Wine Enthusiast Magazine suggested “When Dry Creek gets it right, few wineries anywhere can beat their Zins.”

Critic Reviews:

Winemaker Notes

This impeccable Cabernet Sauvignon displays lively aromatics of black cherry, blackcurrant, and dried blueberry. Additional airing reveals nuances of dried Herbes de Provence, cola, leather, and black olive. The palate is full-bodied and rich with elegant flavors of black currant and dried cranberry with notes of cocoa powder, espresso, nutmeg, and cedar. The wine is fruit-forward and youthful, with fine tannins and a finish of black and white pepper. This Cabernet is very characteristic of a Dry Creek Valley Bordeaux-style wine. It offers intensity and richness and reflects the terroir beautifully.

Blend: 78% Cabernet Sauvignon, 10% Merlot, 5% Cabernet Franc, 5% Malbec, and 2% Petit Verdot.



92 points Wine.com
Seeking out top Cabernets that won’t break the bank can be frustrating. The 2016 Dry Creek Vineyard Cabernet Sauvignon could be the best deal in the marketplace. This wine is rewarding and affordable. TASTING NOTES: This wine shows excellent balance and style. Its jazzy finish is bright and appealing. Pair the wine’s red fruit flavours and soft tannins with an oven roasted pork tenderloin. (Tasted: February 16, 2019, San Francisco, CA)