2014 Dry Creek Malbec


Winemaking Notes

Rich, lush and full bodied, the 2014 vintage displays intense aromas and flavors of blackberry, black plum, cocoa and crushed violet. This wine is structured and balanced with smooth integrated tannins and a lingering finish of toasty baking spices and vanilla.

Food pairings

Enjoy this wine now with charcuterie, roasted vegetable lasagna, barbecued ribs or lay a few bottles down in your cellar to enjoy in 3 to 5 years.


Our wines are made from time tested, meticulously farmed sections of some of the very best vineyards in Sonoma County. Select areas within each vineyard are hand harvested, fermented separately and aged in the finest French oak barrels. After about six months, each lot is tasted and graded and only the lots that display depth, richness, intensity, and age worthiness are considered for bottling. The wine is then blended, and returned to barrels to age for an additional 14 to 20 months, depending on the vintage, to facilitate flavor integration before bottling.

The Vineyards

A mild, dry winter encouraged early bud break in Sonoma County in 2014. The growing season was very warm overall, but tempered by overcast days in late July and late August plus a heavy drizzle in early September, which slowed ripening through extended hang time on the vines. We harvested the grapes at peak ripeness on September 17 under ideal conditions.



Dry Creek Valley









Cellar & Fermentation:

Our 2014 Dry Creek Valley Malbec was created in our small lot artisan cellar. Winemaker Greg Morthole employs techniques such as cluster pre-sorting, berry sorting, and extended maceration. With small tanks and equipment sized for the most discriminating vineyard selection process, our cellar is state of the art and represents the Klein family commitment towards producing the finest wines possible.

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