The Sonoma coastline, extending from Bodega Bay to Gualala and including the mouth of the Russian River, is a land of rugged beauty, with wild and rocky coastlines climbing directly up into the impossibly steep hillsides of the Coastal Range. Nestled in these hills, fifteen miles from the Pacific Ocean and 1000 feet above sea level on Bradford Mountain sits Grist Vineyard, our source for 2019 Dry Creek Valley Zinfandel.

The sturdy, head-trained Zinfandel vines were planted in 1974 by Bill Hambrecht. The Hambrecht family has been growing grapes and making wine in Sonoma for decades and has been partners in projects with Ridge, Chalone, Truett-Hurst, and Gary Farrell.  Today, Bill’s son, Woody, tends the Grist Vineyard.

We love this Zinfandel for its bright fruit, heady spice, and excellent structure.  The vines are planted on the long-lived and deep-digging St. George rootstock and have established extensive roots in red volcanic soils.  This growing region, Dry Creek Valley, has long been known for producing Zinfandels with balance and deep flavors.

Zinfandel is a great wine for sharing with friends.  It is casual comfort and familiar friends.  Think back yard barbecue, pizza night, or spaghetti and meatballs. Our favorite pairing is Chef Derick’s Smoked Baby Back Ribs with Kansas City Barbeque Sauce. Get the recipe below!

2019 Dry Creek Valley Zinfandel

2019 Dry Creek Valley Zinfandel

We love this Zinfandel for its bright fruit, heady spice, and excellent structure. It radiates a brilliant violet color exhibits an intense aromatic display of red and blue fruit, fresh peppercorns, and sweet spice. An intriguingly juicy palate, supple tannins, great structure, and integrated acidity are accentuated by flavors of blueberry compote, sweet kirsch, and raspberry liqueur.

In the Kitchen…

Smoked Baby Back Ribs

with Kansas City Barbeque Sauce

 The ribs are a perfect partner to this wine, helping to soften the tannins while accentuating the vibrant, dark fruit flavor elements. 

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