Certified Organic - Preston of Dry Creek is an organic family farm rooted in the agrarian traditions of Dry Creek Valley. They make broad and best use of their land by tending vines well suited to their distinctive terroir and creating limited production wines from the best and most interesting grapes.
One of the “old timer” grapes. The Carignane grapes come from both a 90 year-old vineyard and one planted in the early 1980’s. The resultant wine gives a dense blueberry/blackberry fruit, generous acidity, robust tannins, and a smoky, spicy finish. Sometimes the nose is teased with a bit of mineral, sometimes a barky sensation. Preston blends extensively with Carignane, but also enjoys its rough and tumble individuality as well. The intense flavors and high acidity of Carignane compliment and refresh in partnership with fattier organ meats like liver or sweetbreads.
Aromas: dense blackberry, blueberry, smoky, hint of minerality
Matt Norelli - Winemaker
An East Coast native, Matt Norelli first learned about winemaking from his grandfather who made wine in the basement of his home. Matt recalls his grandfather’s friends gathering around the barrels, debating the merits and flaws of each other’s wine.
At the age of twenty, Matt moved to San Francisco to pursue a career in music. Eventually, inspired by his childhood memories, he migrated north to Healdsburg, looking for a job in the wine industry. Seeking a position where he could experience the entire vine-to-wine cycle, he came work in 1987 at Preston Vineyards under the direction of winemaker Tom Farella.
Over the past ten vintages, Matt’s hands-on experience and guidance from many willing teachers at Preston - both in the vineyard and winery - exponentially increased his winemaking knowledge. “At Preston, our wines all have a sense of place, and I strive to incorporate that Dry Creek Valley mark along with the classic varietal characteristics.”
Matt continued his education with classes at Santa Rosa Junior College, and extension classes at the University of California at Davis. He tastes monthly with two groups of industry professionals. He is a member of the California Enological Research Association. Besides relaxing at home on the Russian River with friend and a bottle of wine, Matt likes to ride and restore vintage Italian motorcycles.