Chenin Blanc, Fume Blanc and Oysters – Oh My!

     For the sixth year in a row – and for the eighth time in 13 years – Dry Creek Vineyard’s Dry Chenin Blanc has tickled the fancy of 37 oyster-loving food and wine writers, restaurateurs, oyster growers and oyster lovers at the Pacific Coast Oyster Wine Competition.


     But that’s not all. The winery’s Fume Blanc also was selected as a “Top 10” wine in the competition.  


     Through the years, the wine clubs of Vinesse have utilized both Dry Creek bottlings a number of times as featured wine selections.


     The 2007 competition featured 185 wines. Following preliminary judging, the field was trimmed to 35, and then to 20. The 20 finalists were then tasted blind with a Kumamoto oyster, and judges were asked to rate each wine’s “bliss factor.” The top 10 wines then were declared equal winners. For Dry Creek to have two wines in that prestigious “Top 10” is an unprecedented achievement.


     Since 1972, Dry Creek Vineyard has produced Fume Blanc as part of founder David Stare’s vision to bring “a little bit of the Loire Valley” to Sonoma County’s Dry Creek Valley. And since 1972, the winery has sourced its Chenin Blanc grapes from the Clarksburg region of California’s Sacramento Delta.

Posted in Wine Cellar Notes
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