Dry Creek Valley’s Preston Vineyards harvest their fruit early in order to keep their viognier bright and lively with an array of aromas including peach, melon and jasmine. The fruit is all certified organic and fermentation is initiated with native yeast.
In 1973 Lou and Susan Preston moved to what is now known as Dry Creek Valley inspired by the tenets of Rudolf Steiner. They introduced plantings of various fruit, nut, and olive trees both for oil and for curing, as well as extensive organic orchards and vegetables.
Over the past decade, the couple has also done something perhaps more notable and laudatory. They ignored a growing demand for their wines and instead chose to reduce their production in order to keep their focus on quality. To do this they replaced some of their vineyards with pasture for chickens and sheep. Local restaurants now buy Preston’s lamb, and hens, and their produce is available at the Healdsburg Farmers Market.