Mill Creek Vineyards Sauvignon Blanc Dry Creek Valley Estate 2005

Member Review by matthewartz:

Fantastic tropical fruit, more in the style of a NZ than a CA. Perfect for a Thai green curry.

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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

Member Reviews for Mill Creek Vineyards Sauvignon Blanc Dry Creek Valley Estate

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Snooth User: matthewartz
7230955
4.50 5
05/20/2008

Fantastic tropical fruit, more in the style of a NZ than a CA. Perfect for a Thai green curry.


External Reviews for Mill Creek Vineyards Sauvignon Blanc Dry Creek Valley Estate

External Review
Source: Appellation America
04/07/2011

Brilliant straw yellow with green and gold flecks, this wine perfectly demonstrates the ripe end of the spectrum for this varietal. It has aromas of apple, peach, lemon drop, hay, vanilla, toasted almond, and sage instead of the more pungent herbaceous, grassy notes. On the palate it is medium in body, clean, and soft, rather than zesty and racy, and has melon, apricot, and white peach notes. Oak is very much in the background, and the wine has a citric, prickly quality on the finish. This lovely Sauvignon Blanc would pair easily across a wide range of dishes, including Noques a l’allemande, (dumplings of flour, eggs and butter with pork liver or lean veal that are poached and served with meat and gravy), lavender salt-crusted chicken, Cioppino, duck confit with sorrel puree, new peas, and dried apples, lemon-thyme marinated perch or trout with cardoons, or with your favorite Lean Cuisine selection. Owned and operated by the Kreck family, former grape growers, this small estate produces small lots of Merlot, Cabernet Sauvignon, Gewürztraminer, Chardonnay, and this Sauvignon Blanc. Jeremy Kreck is winemaker.



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