2010 Dry Creek Valley Zinfandel
Zinfandel •Grist Vineyard
Dry Creek Valley
Today’s Ousterhout Wines 2010 Dry Creek Valley Zinfandel is one wine that we had tremendously high hopes for. And, boy, this wine was more delicious than we ever could have hoped for!
Crafted in a very elegant Old-World style, today’s wine gives equal footing to fruit, earth, and spice. The resulting wine is all the better for it, with refined layers of flavor working in perfect unison, rather than being crowded out by any one area.
Zinfandels this well rounded, and not to mention this delicious, don’t come around too often. We strongly recommend that you stock up on today’s wallet - and palate - friendly Dry Creek Valley Zin!
Here’s what the wine press has to say:
Wine Enthusiast - “This is classic Dry Creek Zin—dry, full-bodied and peppery, with briary, brambly wild berry, currant, licorice, tobacco, cola and sandalwood flavors. Awesome with pepper steak, ribs, barbecued chicken.”
Dark crimson, with subtle flecks of magenta throughout the glass, transitioning to a softer ruby fringe.
Lush and aromatic on the nose, with plenty of dark fruit notes of black cherry and sweet plum laid overtop hints of dark baking spices, fresh forest floor, and dried herbal undertones.
Subtle and elegant black fruit notes of black currant and black cherry are given equal footing to more earthy notes of fresh berry bramble, fallen leaves, sweet tobacco leaf, black peppercorn, and clove.
Soft and supple on the finish, with well integrated, velvety tannins. Very Old-World in style, this wine has a lovely bite of acidity at the finale.
Grilled skewers of beef, sweet onion, and red pepper, finished with a drizzle of teriyaki.
What the Winery Says
Nestled atop a ridge west of Dry Creek Valley lies Bradford Mountain’s Grist Vineyard. Owned by wine industry veteran Bill Hambrecht, the Grist Vineyard is a bit different than its Dry Creek brethren. Elevation, proximity to the coast and soil composition make for a unique site and wine that shows great complexity and depth while retaining high acidity. Decomposing volcanic rock, a touch of clay and iron give Bradford Mountain’s Grist Vineyard a lovely, fertile red soil. Cool afternoon breezes from the Pacific Ocean calm the afternoon temperatures on Bradford Mountain, keeping it cooler than the lower Dry Creek Valley. This is an important component in maintaining acidity in the grapes. Grist Vineyard is planted to multiple grape varieties like Merlot, Cabernet Franc and Syrah, but the old-vine, head-trained Zinfandel is the star.
This wine shows bright clarity with medium intensity in appearance and a dark ruby core of color. The developing nose show medium plus intensity with aromas of blackberries, black cherries, fresh plums and dark fruits. Additional notes of earth, warm spice and cigar box show complexity. The palate shows medium plus flavor intensity, acidity, body and length. Bright notes of black cherry and warm spice dominate the palate with a soft, plush texture.
- Micah Wirth
- Dry Creek Valley, Sonoma County, California
- Grist Vineyard, Bradford Mountain
- Fruit Variety
- 100% Zinfandel
- Case Production
- 475 cases
About the Winery
After living in San Francisco for thirty years and enjoying fine California wine, Dr. Douglas Ousterhout decided it was time to invest in a quiet wine country retreat, somewhere outside of the city where he and his wife Nancy could spend quiet weekends relaxing and enjoying warmer weather. They discovered the ideal property in Healdsburg in the southern part of Alexander Valley with a beautiful Tuscan-style home and nearly five acres of planted vines.
Ousterhout uses only the best fruit from exceptional vineyards, including Zinfandel from their Estate Vineyard in Healdsburg. In very limited quantities, they craft unique wines from Alexander Valley, Russian River Valley, and Dry Creek Valley. Those wines are elegant and balanced with a distinctive Ousterhout style.
Winemaker Micah Wirth
Micah is the fourth generation in a family of wine pioneers. Raised in Alexander Valley, his interest in wine started at only eight years old when he accompanied his winemaker father Chris Wirth to work at Preston Vineyards. Once he was old enough to be helpful in the cellar, Micah learned the basics of winemaking from his father at ElvenGlade and Raptor Ridge in Oregon.
The logical next step was enology classes at UC Davis, and then grueling 15-hour days of harvest internships at Chalk Hill Winery.
A year later, he was hired on full-time at Gary Farrell Winery. For the next 7 years, he worked with highly regarded winemakers Gary Farrell and Susan Reed. His tenure as Cellar Master at Gary Farrell was instrumental in developing partnerships with grape growers and securing top-quality fruit for Joseph Jewell. The hard work fueled Micah’s passion for winemaking and his ambition to start his own label, Joseph Jewell Wines, with his friend Adrian Jewell Manspeaker in 2006.