Dry Creek Valley

The smaller-scale Dry Creek Valley spares nothing when it comes to flavor. Just 16 miles long and two miles wide, the Dry Creek Valley was created by uplift from ancient seismic faults. Its unique characteristics earned the Dry Creek Valley one of the country's first designations as an American Viticulture Area (AVA) in 1983.

The vineyards that straddle Dry Creek benefit from two major soil types: gravel and sandy loam on the valley floor and red clay loam on the hillsides. Warm sunshine envelops the region during the growing season, tempered only by coastal fog in the late afternoon and evening. The result is a full day of ripening sun followed by a cool night that slows maturation and encourages flavor and acid retention in the grapes. With an ideal soil and climate combination, the Dry Creek Valley gives us exceptional grapes for our Frei Brothers Merlot and Zinfandel.