Yes, we dry farm!

Are The Best Tasting Wines Dry Farmed?

By Katie Kelly Bell, March 12, 2015

When talking about wine, the term dry farmed might not be the kind of descriptor that inspires passion, curiosity or thirst. Yet, if you like wine, the term is probably a descriptor you should know about. Why? In short, dry farmed wines are not irrigated and many argue that practice yields a big difference in taste. …Essentially, a wine that is dry farmed only gets the water that Mother Nature sees fit to give. The vine is then left to struggle for water during dry spells, which can often mean much of the growing season. This aspect of struggle requires the vine’s roots to dig deeply in search of water. The deeper a vine’s roots, the more exposure it gets to native terroir, not just the top layer of soil. Also, many argue that dry farmed wines have greater flavor because the grapes tend to be smaller and more concentrated….Without a doubt, dry farming grapes requires an attentive winemaker to ensure the grapes ripen properly. The winemakers forgoing irrigation are indeed crafting some amazingly elegant wines.

Some Dry Farmed Wines/Wineries to sample now:

Smith-Madrone Vineyards, Napa—Brothers Stuart and Charles Smith dry farm the grapes for their cabernet sauvignon, chardonnay and riesling wines. Vines grow on steep hillsides in the northern end of Napa Valley, yielding concentration and finesse.

Author: corkingnapa

Julie Ann Kodmur is a second-generation Californian who was born in San Francisco and grew up in La Jolla. As an eighth grader she was the runner-up in the state spelling bee. She’s lived in Italy and New York and now lives in the Napa Valley with her family. She is a marketing and publicity consultant in the wine industry. Her business life can be seen at This is the home for the overflow. The ‘title’ is a reference to a sculpture honoring an Argentinean journalist who practiced his craft in the 1930s before literally dying for his words. No such drama here, just hopefully some provocative fun.

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