2021 Dry Creek Cabernet Sauvignon 750ml

2021 Dry Creek Cabernet Sauvignon 750ml

Dry Creek

Vineyard Source: Our Dry Creek Mountain Vineyard lies between 400 to 600 feet in elevation on the eastern side of Bradford Mountain. This exposure prevents the vineyard from baking in the intense heat of the afternoon sun, rendering lower Brix and higher acid at maturity. The soil on the property is an iron-rich deep-red Boomer loam derived from metamorphosed basalt. Block 1, planted to clone 7 on 110R in 1994, is the source of our first vintage of DCM Cabernet Sauvignon.

Vintage 2021: Winter 2021 was extremely dry and warm, with an extended bud break and bloom. Crop levels were low, from a combination of weak spring growth, small clusters, and blustery days. Summer was consistently warm, and verasion was early. We had moderate heat events through mid-September, but nothing dramatic. We harvested our three tons of DCM Cab on the morning of October 4, at an average 24.2 o Brix, TA 0.53 g/100 mL and pH of 3.46.


Winemaking: The Cabernet Sauvignon grapes were sorted, destemmed, and partially crushed to a stainless-steel fermentation tank. At crush a non-saccharomyces yeast blend was added for cold soak; then, after warming, the grapes were inoculated with a selected saccharomyces strain. The fermenting must was drained and pressed while still somewhat sweet, to mitigate tannin extraction. The newly pressed wine remained in tank to finish fermentation and settle before barreling. The wine was aged in 17% new American oak barrels custom coopered for us by Nadalie for 19 months, 18 of those on lees.

Tasting Notes: Bright crimson; our first release of this Dry Creek Mountain Cab exudes a forte of aromas of mulberry, coconut, chocolate covered cherry, and thyme. By mouth, flavors of almost-ripe mulberry, pomegranate, and cardamom persimmon bread are conducted harmoniously in a bright, seamless, and satisfying finish. (Tasted 8-31-23)



100% Cabernet Sauvignon

Vineyard Location

Chris Hanna’s Dry Creek Mountain Vineyard Block 1

Harvest Dates

October 4, 2021


Brix at Harvest

Average: 24.2°


pH 3.66

Titratable Acidity (TA) 0.72 g/100 mL

Residual Sugar



Length/Type of Aging

18 months on lees, 19 months in 60-gal oak barrels.

Oak Types

17% new custom American barrels from Nadalie


Bottling Date

June 28, 2023

Number of Cases



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