2014 was one of a string of large, high-quality vintages in California. We used our custom-made gridded tanks to ferment, allowing us to submerge the cap of grape skins beneath the surface of the fermenting wine, extracting color, body, and complexity from the grapes without extracting drying tannins found in the seeds. The result is an intense and complex wine that also feels very velvety and round on the tongue.
The wine was fermented using only the natural yeast population on the grapes—our tradition at Dashe Cellars—and the resulting wine shows off the terroir of the vineyards beautifully. The wine was aged for 10 months in older French oak barrels, including our 900 gallon French oak casks that allow us to gain the softness of oak aging without adding excessive oak flavors. In our blending trials, we added about 5% of Petite Sirah, for structure and aging potential.
Aromas: Black raspberry, cherry kirsch, and chocolate overtones, with an underlying floral component of lavender and violets.
Taste: Sweet black cherry, black raspberry, and hints of chocolate and licorice. One of the most intense Dry Creek zinfandels we've made, with dark chocolate and black pepper spice underlying the higher toned fruits.
Alcohol: 14.3% by vol.
The 2014 Zinfandel from Dry Creek Valley has the varietal’s peppery, raspberry and black cherry fruit, earth and spice, nice meatiness, and a character that begs for something prepared outside on the grill. This is a lovely, fresh, pure, medium to full-bodied Zinfandel to drink over the next 3-4 years. - Robert Parker 90 Points
Sleek and well-balanced, with an elegant sense of complexity, offering flavors of fresh cherry and herb and accents of white pepper and anise. Drink now through 2021. 4,358 cases made.–TF - Wine Spectator Magazine 88 Points