Dry Creek Valley

Approximately 16 miles long and 2 miles wide, Dry Creek Valley is one of the smallest enclosed American Viticultural Areas. Roughly 9,300 acres of vineyards extend along the valley floor, the surrounding benchlands and hillsides, and 58 wineries produce a diverse selection of wines ranging from the renowned Zinfandels to Bordeaux and Mediterranean varietals. The history of grape growing and winemaking in Dry Creek Valley is among the longest in California, with its roots beginning more than 130 years ago.

Today, Dry Creek Valley embodies the trends in California wine since the current boom began in the early 1980s. The valley remains a rural setting for small family wineries. 

Grape Varieties

The Dry Creek Region is renowned for their reds Zinfandel, Cabernet Sauvignon, Cabernet Franc, Merlot, and Pinot Noir.   The number one selling white wine in American restaurants is Chardonnay from Sonoma County.    Raymond Burr Vineyards leverages that with their three varietals.  The wines are exceptional.

Winemaker Comments

Phylis Zouzounis believes grapes grown in the Dry Creek Valley can produce high quality wines. The 100% estate grown vineyards at Raymond Burr offer her the challenge to produce great Cabernet Sauvignon, Cabernet Franc and rich, fruity Chardonnay. "Great wine starts in the vineyard with quality grapes. The Raymond Burr vineyard is a good example of this," she will tell you. "Because it is an estate vineyard winery, this allows Raymond Burr Vineyards to create and preserve the quality in the vineyard first and then follow through to the finished wine."  Phyllis Zouzounis is a great believer in balance. "My focus is balance. Balance of the vine, balance of the fruit and balance in the wine."