Aromas of raspberries, pomegranate and cranberry followed by hints of spice and floral aromas. Velvety texture with darker hints of raspberry and plum. Great acidity to balance the fruit. Long finish
About Dashe Cellars
Dashe Cellars is a family-owned artisan winery located in the heart of the Urban Wine Country. After 15 years in Oakland’s Jack London Square district, Dashe Cellars has moved to Spirits Alley on the old Navel Airbase in Alameda, CA.
Founded by the husband and wife winemaking team of Michael and Anne Dashe, Dashe Cellars crafted its first vintage of Dry Creek Zinfandel in 1996. Since that time, the Dashe’s have focused on producing exceptional, single-vineyard wines using a traditional, non-industrial approach to winemaking.
Early in their relationship, Mike and Anne dreamed of blending their passion for winemaking with their love of the San Francisco Bay Area. In a somewhat controversial decision at the time, they bypassed the bucolic scenes of lush vineyards for a warehouse in Jack London Square. They simply believed that people shouldn’t have to travel to wine country to taste exceptional wines.
With that belief still top of mind, Mike and Anne are committed to creating wines that reflect the unique soil, climate, and regional characteristics of their vineyards. To attain these goals, Dashe Cellars uses traditional and “natural” winemaking techniques, including small-lot fermentation, the use of indigenous yeasts, and little-to-no fining or filtration.
Aromas of raspberries, pomegranate and cranberry followed by hints of spice and floral aromas. Velvety texture with darker hints of raspberry and plum. Great acidity to balance the fruit. Long finish
About Dashe Cellars
Dashe Cellars is a family-owned artisan winery located in the heart of the Urban Wine Country. After 15 years in Oakland’s Jack London Square district, Dashe Cellars has moved to Spirits Alley on the old Navel Airbase in Alameda, CA.
Founded by the husband and wife winemaking team of Michael and Anne Dashe, Dashe Cellars crafted its first vintage of Dry Creek Zinfandel in 1996. Since that time, the Dashe’s have focused on producing exceptional, single-vineyard wines using a traditional, non-industrial approach to winemaking.
Early in their relationship, Mike and Anne dreamed of blending their passion for winemaking with their love of the San Francisco Bay Area. In a somewhat controversial decision at the time, they bypassed the bucolic scenes of lush vineyards for a warehouse in Jack London Square. They simply believed that people shouldn’t have to travel to wine country to taste exceptional wines.
With that belief still top of mind, Mike and Anne are committed to creating wines that reflect the unique soil, climate, and regional characteristics of their vineyards. To attain these goals, Dashe Cellars uses traditional and “natural” winemaking techniques, including small-lot fermentation, the use of indigenous yeasts, and little-to-no fining or filtration.
