Dry Creek Valley is a premium winegrowing region in northern Sonoma County, California. World renowned for its Zinfandel, blocks of old-vines mark the area, many having survived prohibition when many vines were removed. You won’t find any traffic lights in Dry Creek Valley, but you will find fertile soil and ideal growing conditions.
Keep it casual with gourmet burgers topped with roasted tomatoes, red peppers and caramelized onions or take it up a notch with well-marbled grilled rib steak and sauteed mushrooms.
- Category: Red
- Size: 18 L
- Yield: 23 L
- Ready Time: 8 Weeks
- Oak: Medium-Heavy
- Body: Full
- Sweetness: Dry
- Details & Instructions
Volume 6 Gallons Wine Recipe Type Cabernet Sauvignon Type Red Origin North America, California Body Full Sweetness Dry Oak Intensity Medium Food Pairings Grilled rib steak, sauteed mushrooms, roasted tomatoes, red peppers, caramelized onions
5.0 / 5.02 ReviewsBest wine I have ever madeYou really need to give this one a try. I am making another one right now.October 29, 2018Purchased
5 months agoFirst time with this wineHave enjoyed making eclipse wines (pinot and lodi zin) for several years. I prefer them to other brands because there are grape skins to help in flavor, tannin development; and labels for the finished product. this one is a new (for me) combo of grapes. The bourbon oak chips were remarkably aromatic and it will be interesting to see what flavors result. I never use the bentonite as these wines clear well without it and don't add quite as much water as suggested (so get less end product with even better character). I also place the oak chips into the wine after stopping fermentation, not before - and leave 1-2 mo, depending on oak development. Expect it will be even better than the lodi zins by eclipse; maybe need longer aging to reach its best. Would buy again if available and may use a different yeast for added character.October 21, 2018Purchased
6 months ago
- Customer Q&A
Browse 2 questions Browse 2 questions and 8 answersWhat did your starting SG or Brix and final SG readings? Although absolutely delicious I think I must have recorded my initial BRIX, my ABV calculations are wicked low.BEST ANSWER: I no longer have the original readings, but my batch finished at 16%
We will make this wine again in a heartbeat, but it's not available anywhere, (and I do mean *anywhere*) presumably because of the fires.We are making this now, have added the 2 packages kieselsol, and 1 of the 2 chitosan, as per instructions. We have one chitosan left. Was this a mistake or are we to add it?BEST ANSWER: That is what the instructions say. I only did 1 package each of kieselsol & chitosan; saved the others for later if the wine doesn't clear by itself. I also did not add the oak chips in step 1; saved for step 2 after fermentation was stopped (this is where the process is now for my wine). I'm not sure how much oak character would be there after the short period of fermentation - that's how I make up either muscadine based wines or other Eclipse kits - oak for 6-8 wks, depending on how the character is developiing - always after fermentation is stopped. I have found some oak cubes contribute sediment/cloudiness and having the extra clearing agents available for later helps. You can always purchase online more clearing agent if needed. For my purposes (muscadine whites), Super-Kleer has worked best.