Mill Creek Vineyards Chardonnay Dry Creek Valley Estate 2009

Winemaker's Notes:

The grapes for this wine were harvested early on the mornings of September 15, and 16, 2009. The sugar was 25.2 degrees Brix and had a pH of 3.33. The grapes are brought from the field in 1000-pound bins and go directly into the stemmer crusher. After crushing and settling, the juice was racked then inoculated with QA23 yeast, then fermented in a combination of temperature controlled, stainless steel tanks at 55 at 60 degrees and small oak barrels. The wine was bottled in March 2010.

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Mill Creek Vineyards:
In the old-world tradition of winemaking families, the names Kreck and Mill Creek Vineyards are synonymous. Three generations of Krecks have shared a commitment to innovation, turning grapes grown on their estate into award-winning, premium varietal wines under the Mill Creek label since 1974. From vineyards to cellar and tasting room, the family has been involved in all aspects of running the ... Read more
In the old-world tradition of winemaking families, the names Kreck and Mill Creek Vineyards are synonymous. Three generations of Krecks have shared a commitment to innovation, turning grapes grown on their estate into award-winning, premium varietal wines under the Mill Creek label since 1974. From vineyards to cellar and tasting room, the family has been involved in all aspects of running the 10,000 case annual production winery. The family's traditional approach to business, combined with a shared desire for innovation, is carrying Mill Creek Vineyards into the 21st century. New vineyard techniques are tested to improve the character of the fruit; Mill Creek trademarked and owns the word "Blush" as it pertains to wine, and was one of the first producers to bottle a varietal merlot. As Sonoma County's 1995 Winemaker of the Year, Hank Skewis contributes nearly two decades of enological experience gained in Sonoma County and Burgundy, France, to the family effort. The Kreck family entered the wine business not as investment bankers but as growers. Our goal then remains our goal today... grow excellent fruit. After settling in the Dry Creek Valley in 1965, the first plantings were mainly Cabernet Sauvignon. In 1968, the current estate ranch was purchased and the prune trees gave way to Cabernet Sauvignon and Chardonnay. Within a few years, Merlot was added to the mix. Our passion of producing a great bottle of wine can only start by producing great grapes. Mill Creek's winery sits on a knoll overlooking the vineyards. The main building was on the property when the Kreck family purchased the land in 1968 and was converted to a state of the art winery in 1976. The two main sections of the winery include temperature controlled stainless steel fermentation tanks and small French and American oak barrels. Winemaker Jeremy Kreck’s basic philosophy is to let the fruit shine in Mill Creek’s wines. “My goal is to have the winemaking process and components compliment and enhance the fruit.” The whites are picked at optimum maturity, then crushed and pressed gently. The juice is settled, then racked and inoculated with yeast. The whites are fermented in a combination of stainless steel tanks and small oak barrels. The gewürztraminer and sauvignon blanc are bottled early the next year, while the chardonnay is allowed to age for a brief period. The reds are crushed, then fermented in small stainless steel tanks while either being pumped over or punched down, two to three times daily. After fermentation, the must is pressed and the wine returned to stainless steel for a brief time to settle before being racked to 60 gallon barrels. Jeremy adds, “Barrels are the seasoning, if you will, of the wine world. Done properly, flavors are lifted and additional layers of complexity added, without being overwhelming in the finished product.” Reds age from 12-24 months depending on the wine. Tasting Room Mill Creek is open for tasting from 10 a.m. to 5 p.m. seven days a week. Read less

External Reviews for Mill Creek Vineyards Chardonnay Dry Creek Valley Estate

External Review
Vintage: 2006 11/24/2008

Sonoma Harvest Fair 2008 - Silver Medal


External Review
Vintage: 2006 11/24/2008

Sonoma Harvest Fair 2008 - Bronze Medal


External Review
Vintage: 2005 10/16/2008

Chardonnays from Dry Creek Valley tend to stay within a more subtle, restrained range of styles than many of their more opulent and showy counterparts from outside of Sonoma, and across the state. They often remind me of Clarksburg or Dunnigan Hills Chardonnays (or perhaps it is the other way around). This is quite a feat for growers and winemakers given the tremendous natural potential for super-ripe fruit that brings us some of the best Zins in the country. Owned and fully operated by the large Kreck family, this winery is built on a 55 acre ranch, though the family also owns 8 acres in Alexander Valley. This release, a lovely, clean, balanced, and food-friendly Chardonnay, is bright, yellow gold, and viscous. On the nose it has notes of butter, cream, lemon, vanilla, and toasted almonds. It is medium-bodied, round, and clean on the palate with a refreshing, lemony lift and oaky notes on the finish. This would be delicious with Crab cakes, a lobster with a meyer lemon, fennel and butter sauce, beer-battered Halibut, or lemon roast chicken with jasmine rice sprinkled with slivered, toasted almonds.



Tasting Notes:

Unlike typical California Chardonnays this wine is completely unoaked and has not gone through malolactic fermentation. The wine is fresh and bright, with notes of apple, pear and mandarin orange. The finish is light and crisp, with Chardonnay fruit flavors showing throughout. This is the perfect food wine to enjoy with fish or poultry.

The grapes for this wine were harvested early on the mornings of September 15, and 16, 2009. The sugar was 25.2 degrees Brix and had a pH of 3.33. The grapes are brought from the field in 1000-pound bins and go directly into the stemmer crusher. After crushing and settling, the juice was racked then inoculated with QA23 yeast, then fermented in a combination of temperature controlled, stainless steel tanks at 55 at 60 degrees and small oak barrels. The wine was bottled in March 2010.

390 cases produced.


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