Latest Event Updates
Cuda Ridge Wines – Take a Look Under the Hood!
Background
Perhaps an odd title but you have to understand how Larry Dino came up with the name for the winery. Larry and Margie Dino the proprietors with Larry being the winemaker, were discussing what to name their newly formed winery. Larry was in the process of restoring a 1970 Barracuda (or ‘Cuda) and one of his friends mentioned his Cuda and the ridge that was off in the distance. Voila the name was formed. Now for taking a look under the hood on Cuda Ridge.
Picture from Cuda Ridge Wines website
Cuda Ridge has been on the fast track in making excellent and award winning wines. Here is a partial listing of his recent flagged awards:
5th Annual International Cabernet Franc Wine Competition
2021 Cabernet Franc – Double Gold and Best of Class by the Professional Judges.
SF Chronicle Wine Competition
2021 Black Label Cabernet Sauvignon – Gold Medal
2021 Little Dog Vineyard Carménère – Gold Medal
2020 Estate Petit Verdot – Double Gold
Wine Enthusiast
2021 Casa De Vinas Carménère – 90 pts
2021 Little Dog Vineyard Carménère – 91 pts
2021 Insel Vineyard Carménère – 90 pts
Others
2019 Mélange d’ Amis (Cab Franc Blend) – Best of Show, Double Gold Medal at the 4th Annual International Cabernet Franc Competition
2019 Mélange d’ Amis (Cab Franc Blend) – Gold Medal – 2022 SF Chronicle Wine Competition; Gold Medal; Gold Medal 2021 Orange County Fair
Beyond the above mentioned awards, Cuda Ridge Wines has consistently rated 90+ points on various wines and many Gold Medals.
The Winery
The winery was formed in 2007 in Livermore at 2400 Arroyo Drive, Livermore, California. The vision for Cuda Ridge Wines has been from the onset to produce premium wines that are small lot and hand-crafted Bordeaux-style wines. Cuda Ridge’s current production is 2400 cases. Cuda Ridge Wines produces the following Bordeaux varietals: Sauvignon Blanc, Rosé, Cabernet Sauvignon, Merlot, Cabernet Franc, Carménère, Malbec, and Petit Verdot. He also has a non-Bordeaux style lineup wines which include Sangiovese, New-World style Cabernet Sauvignon, and an S&M blend. I have tasted many of his wines over the years but until recently never sat down and went through a complete tasting and I was so pleased with the experience.
A short time ago, we had guests in from out of town and the five of us ventured to Cuda Ridge Wines. They had only tasted his Cabernet Franc & Mélange d’ Amis once before. There in a side private room, Larry proceeded to offer us 26 wines available, a few with different vintages. From memory we tasted around 10 wines: Sauvignon Blanc, BDX Cabernet Sauvignon, Carménère (two different vineyards), Cabernet Sauvignon Reserve, Malbec Reserve and Mélange d’ Amis. Tasting their Cabernet Franc lineup is their signature varietal and always a perennial 90+ pt and Gold Medal winner! Larry conducted the tasting with enthusiastic fanfare and plenty of animation as shown in the picture below:
Photo ©Michael Kelly
During the course of almost two hours, extensive note taking was done by the guests and many questions asked and subsequently answered by Larry:
Photo ©Michael Kelly
While lots of discussion on winemaking, varietals, viticulture, etc., transpired, everyone did participate with vigor in the tastings!
Photo ©Michael Kelly
Leaving the tasting room, we purchased some three cases of wine. While usually conservative in my purchasing, I left with many of my favorites from the day: 2020 Black Label Cabernet Sauvignon, 2020 Carménère Insel Vineyard and 2019 Mélange D’ Amis. The others purchased some of the same and many different ones like Merlot, Cabernet Franc and Sauvignon Blanc. In total we left with 3 cases of wine as it was that delicious!
Photo ©Michael Kelly
All the wines I purchased will make my annual list of Best Wines tasted in the year that comes out each December. More detail stories will be forth coming on each wine during the year.
Sláinte,
Michael
Francs N’ Franks – Cabernet Franc-A-Palooza May 4th, 2024
Photo ©Michael Kelly
The third event held at the Cabernet Franc-A-Palooza was called “Francs ‘N Franks” so designated for a food pairing tasting six different sausages and wines. The event organizers enlisted the help of the Livermore Butcher Shop who prepared six unique homemade sausages to be paired with six Cabernet Franc wines.
Photo ©Michael Kelly
The event opened with Steven Mirassou kicking off this one of a kind but tasty endeavor. He outlined the different regions that would be coming forward to speak about their wines.
Photo ©Michael Kelly
Each winemaker/owner got up and spoke about their wine pairing with the various sausages as well as the owner of the Livermore Butcher Shop.
First pairing was the 2021 Six Eighty Cellars Cabernet Franc Carbonic from the Finger Lakes, New York. Paired with “Cheddar Bob” and one of my three favorite sausages of the day.
Photo ©Michael Kelly
The second pairing was with the 2021 Paradise Springs Cabernet Franc from Shenandoah Valley and Loudoun County in Virginia. This was paired with the “Merguez Lamb” sausage. Unfortunately no photo.
Next up was the third pairing 2021 Steven Kent Winery Cabernet Franc from Livermore, California. This was paired with the “VooDoo” chicken based sausage. Steven’s award winning wine shone during this pairing.
Photo ©Michael Kelly
The fourth pairing was the 2021 Lang & Reed North Coast Cabernet Franc. This was paired with the pork based “Smoked Bratwurst” and was a very good pairing.
Photo ©Michael Kelly
The fifth pairing was the 2021 Wood Family Vineyards Cabernet Franc from Livermore, California. This was paired with “Rockin’ Moroccan” sausage. Another good food (chicken base) and wine pairing. Rhonda Wood owner and winemaker talking about her award winning wine, pictured below.
Photos ©Michael Kelly
The last pairing was from Absolution Cellars presented by Dirk Neumann, owner and winemaker, from Alisos Canyon AVA in Santa Barbara, California. It was paired with “Fire Roasted Sicilian” pork based sausage with a “little elevated heat”. This was in my opinion the standout sausage of the wine and food pairing.
Photos ©Michael Kelly
Also served to accompany the sausages were three delicious mustards should you wish to enhance the tasting experience. Just a little amount of each provided a totally different flavor to the sausages.
Photos ©Michael Kelly
As we departed the lovely grounds of The Purple Orchid Wine Country Resort and Spa after a very rainy day, the skies broke and we were treated to a beautiful sunset over the vineyard.
Photo ©Michael Kelly
So ended the day with a vast knowledge of sausages and tasted some exquisite Cabernet Franc wines. Will definitely be visiting the aforementioned wineries and the Livermore Butcher Shop soon!
Sláinte,
Michael
Cabernet Franc–A-Palooza 2024
Attended three out of four events this last weekend in Livermore, California at the Cabernet Franc–A-Palooza hosted by the Momentous Hospitality Team. The first event that I attended was the “University of Cabernet Franc” an exploration of Cabernet Franc wines from around the globe moderated by Kristy Wenz. The classroom style event including panelists Steven Mirassou, Kirk Wiles, Jorden William and Jorge Tinoco. Each provided an insight into the style, nuances, winemaking styles of an area and possible food pairings.
Photo ©Michael Kelly
The eight wines that were in the lineup for this event were:
Buttonwood Grove – Finger Lakes, NY
Cody Kresta – Michigan
Luna Hart – Santa Barbara, CA
Steven Kent – Livermore, CA
Paradise Springs Winery – Virginia
Quady North – Oregon
Must Be Wine – Parnay, Loire Valley, France
Gallica Winery – Oakville, CA
Photo ©Michael Kelly
Kristy Wenz as an energetic and engaging moderator, coordinated and set the tone for the esteem panel to discuss the various wines.
Below is Gretchen Voelcker from Luna Hart Winery discussing the wines and winery.
Photo ©Michael Kelly
Up next on the agenda was Jorden Williams from Quady North Winery where she is the Marketing Manager and certified Sommelier.
Photo ©Michael Kelly
Also speaking was Kirk Wiles, CEO of Paradise Springs Winery with locations in Virginia and Santa Barbara. His presentation was unique with a discussion about the seasons on the East coast and West coast for growing Cabernet Franc. Additionally he discussed the Cabernet Franc characteristics and differences between the two geographic vineyards and final resulting wines.
Photo ©Michael Kelly
Steven Mirassou assembled a lively and engaging group of folks to participate in the “University Session”.
Photos ©Michael Kelly
Stories on the two other events will be forthcoming shortly.
Sláinte,
Michael
2020 Ehret Family Winery “Knights Valley” Cabernet Sauvignon
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Being the “least expensive” Cabernet Sauvignon in the Ehret Family Winery lineup, it still delivered like one of their premier wines! First on the eyes a dark luscious coloring almost black and with heavy viscosity. On the nose one of the more expressive and startling aromas with dark cherries exploding in the senses. On the palate a symphony of flavors broke out in merriment with red raspberry and black fruits. On the finish, soft and velvety tannins provide a smooth and gentle conclusion to each sip. This wine can easily be enjoyed with various foods or even as a standalone drink.
Photo ©Michael Kelly
The grapes are handpicked from their estate Bavarian Lion Vineyards. 300 cases were produced and the 2019 vintage is listed at $75/bottle but no price is shown on the 2020 vintage. This show having an alcohol level of 15.5%.
The Food and Wine Pairing – “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon
Photo ©Michael Kelly
Paired this evening with braised beef short ribs cooked in a slow cooker all day. First browned on the skillet for a few minutes and then placed in the slow cooker. Ingredients included olive oil, onions, mushrooms, garlic, red cooking wine, oregano, thyme, rosemary, marjoram and bay leaves. Accompanied with a risotto of mushroom sautéed first in garlic and peas and a wilted spinach salad with freshly cooked bacon and slivered purple onions. The food and wine pairing was excellent with the flavorful 2020 Ehret Family Cabernet Sauvignon.
The Winery
The Ehret Family Winery owners are Pierre and Susan Ehret with their three children Alex, Christian and Isabella. They established the vineyard and started producing grapes in 1996 at the Bavarian Lion Vineyards. It is one of the largest estates in Knights Valley consisting of 1800 acres of both hillside and valley floor terrain. Currently 500 acres are planted in vineyards allowing the balance to provide an ecosystem for plants and birdlife to dwell. From 1996 they sold their fruit to some of the more well-known wineries throughout Napa and Sonoma counties. In 2005, they selected the highest quality grapes and started their family brand, Ehret Family Winery. Today they produce various Cabernet Sauvignon’s, Red Blends, Zinfandel, Merlot and Sauvignon Blanc wines. Their tasting room is located in Healdsburg at 422 Healdsburg Ave and appointments are required.
Map courtesy from Vintroux https://vineyardandwinerysales.com/
Knights Valley is located in Northern Sonoma County between Alexander Valley and over the Napa Valley border next to Calistoga
Sláinte,
Michael
2020 Iron Hub “Old Vine” Zinfandel
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Went to Iron Hub a couple of weeks back to purchase their “Clockspring Vineyard” Zinfandel and Chardonnay. While there did a side by side tasting of their “Old Vine” and “Clockspring” Zinfandel’s. While I had already made a proclamation that Clockspring made my Best Wines tasted in the year, was not expecting their “Old Vine” to be much of a match. Was I wrong! I came home with several bottles of “Old Vine” much to my liking. The wine on eyes was similar to “Clockspring” but a shade or two darker and more mysterious. On the nose intense dark cherries and blackberries. On the palate, ripe juicy plums and soft pipe tobacco. On the finish the dominant flavor was vanilla counterbalanced by clove and vanilla notes. Layers and layers of spice and unexpected joy provide a lingering finish.
The “Old Vine” vintage includes 10% Barbera, 4% Mourvedre, 2% Grenache and 1% Syrah. It is listed at $38/bottle and comes in at 15.9% alcohol. It is aged 15 months in oak barrels. The grapes come from the nearby Oakmont Vineyard where the vines are 80 years of age.
So without a doubt the second Zinfandel from Iron Hub makes my annual Best Wines tasted during the year! This also means it is now a “stocked commodity” in the cellar.
The Food and Wine Pairing – “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon
Photo ©Michael Kelly
Paired this evening with a filet mignon kabob marinated in a Chaka sauce and seared on the 1450 degree BBQ (thus the charred finished) but still cooked to medium rare. Slices of green & red bell peppers, purple onions and mushrooms on the skewers. Accompanied by a fresh garden salad. The wine and food was opulent in that the wine swallowed the “charness” and yet delved into the tender meat. Had never tried Zinfandel with steak kabobs and this will definitely will be a standard going forward.
The Winery
Picture by Iron Hub Winery
The winery was founded by Tom Jones from Lava Cap Winery fame in the Apple Hill area near Placerville. Tom completed his masters degree in Viticulture & Enology from UC Davis, and for almost 30 years developed award-winning wines. Tom and his wife Beth’s new endeavor began in 2014 with the purchase of the 33 acre property that had been known as Amador Foothill Winery. Having control of the grapes from vineyard to bottle was key in his quest for quality control with 17 acres planted in vines.
The name of the winery came about from Tom’s mountain sojourns in the area. On an adventure he discovered an antique, hand-forged wagon wheel hub in a remote area. Thus this small winery on Steiner Road drew a parallel with his goal of making small lot artisan wines similar to the craftsmanship of the “iron hub” he found on a walk. The beautiful new tasting room was opened in December 2017.
Spencer, their son, following in his father’s footsteps by also graduating from UC Davis with a master’s degree from the Department of Viticulture and Enology, is the winery’s Assistant winemaker. Today, they form a dynamic father-son winemaking team. Tom and Spencer enjoy and demand a hands-on approach to every aspect of the winemaking process, from tending the grapes in the estate vineyards to carefully crafting both red and white wines. They recently added 10 acres managing the Spanish Creek site they are leasing. Having now 27 acres of “estate property” to manage is keeping them very busy. Tom has stated that “Our estate affords me creative control from the vine to the bottle”
Sláinte,
Michael
Results of the Sierra Foothills Wine Competition Held April 26th, 2024
Congratulations to these Calaveras Wineries!
While not having judged all these wines as the judging was done by various tables, here are the noteworthy Calaveras wineries only that won Silver, Gold or Double Gold awards. Worth checking each of these out.
Chardonnay:
Ironstone Vineyards 2021 GG “Reserve”
Hovey Winery 2022 G
Milliaire Winery 2022 S
School Street Wines 2022 S
Vermentino:
Tanner Vineyards 2022 G
Pinot Grigio:
School Street Wines 2023 G – also Best of Show “White” & “Calaveras”
Milliaire Winery 2022 S
Sauvignon Blanc:
Newsome Harlow 2023 G
Jazz Cellars 2022 S
Rose – (Varietal)
Jazz Cellars “Grenache” 2022 S
Barbera:
Gossamer Cellars 2019 G
School Street Wines 2018 S
Mineral Wines 2020 S
Stevenot Winery 2020 S “Estate”
Cabernet Sauvignon:
Mineral Wines 2019 S
Ironstone Vineyard 2021 S “Reserve”
Milliaire Winery 2021 S “ Calaveras”
Val du Vino Winery 2021 S
Cabernet Franc:
Mineral Winery 2020 G
Val du Vino 2021 S
Malbec:
Milliaire Winery 2021 G
Mineral Wine 2020 S
Jazz Cellars 2022 S
Merlot:
Hatcher Winery 2019 G
Black Sheep Winery 2021 S
Petite Sirah:
Milliaire Winery 2021 S
Ironstone Vineyards 2021 S “Limited”
Syrah:
Milliaire Winery 2021 S
Newsome Harlow Winery 2021 S
Meritage:
Ironstone Vineyards 2021 G
Mineral Wines 2019 S
Alicante Bouschet:
Gossamer Cellars 2020 S
Tempranillo:
Val du Vino 2021 S
Zinfandel:
Black Sheep Winery 2021 GG “ Calaveras”
Also won “Zin Challenge” & “Best of Calaveras”
Milliaire Winery 2021 S “Old Vine”
Newsome Harlow Winery 2021 S
School Street Wines 2017 S
Hatcher Winery 2018 S “Estate”
Black Sheep Winery 2021 S “Amador”
Milliaire Winery 2021 S “Ghiradelli”
Milliaire Winery 2020 S “Rous”
Milliaire Winery 2021 S “Clockspring”
Other Red Varietals:
Milliaire Winery – Touriga 2020 G
Black Sheep Winery “Shiraz” 2020 S
Black Sheep Winery “Cinsault” 2020 S
Gossamer Cellars “Trincadeira” 2019 S
Rhone Style Blends:
Val du Vino Winery “3 Cousins” 2021 G
Other Red Blends:
Ironstone Vineyards “Red” 2021 GG
Hovey Winery “Founders Blend” 2019 G
Val du Vino Winery “Red Dragon” 2021 S
Gossamer Cellars “Rascal” 2019 S
Vintage Port:
Milliaire Winery “Zinfandel” 2021 S
Port – Ruby
Hatcher 2018 S
Sláinte,
Michael
2020 Ehret Merlot – This wine Would Have Turned Miles Upside Down in Sideways!!
Background
Miles the character played by Paul Giamatti caused extraordinary damages to the Merlot wine market in the 2004 movie Sideways with his irrational distain of Merlot. While not the theme of the movie, Miles outright hatred of Merlot was a sub-theme while he and his friend were struggling to cope with their addictions, middle age and breaking out of their ordinary lives. The impact of the movie resulted in Merlot which had been 20% of California production dropping to 13%. By 2017, Pinot Noir production surpassed Merlot for the first time and hasn’t fallen behind since. More economic impact on the wine industry and details can be found in an article by Steven S. Cuellar, PhD from Sonoma State University’s Economic Dept.: https://winebusinessanalytics.com/sections/printout_article.cfm?content=61265&article=feature
The Winery
The Ehret Family Winery owners are Pierre and Susan Ehret with their three children Alex, Christian and Isabella. They established the vineyard and started producing grapes in 1996 at the Bavarian Lion Vineyards. It is one of the largest estates in Knights Valley consisting of 1800 acres of both hillside and valley floor terrain. Currently 500 acres are planted in vineyards allowing the balance to provide an ecosystem for plants and birdlife to dwell. From 1996 they sold their fruit to some of the more well-known wineries throughout Napa and Sonoma counties. In 2005, they selected the highest quality grapes and started their family brand, Ehret Family Winery. Today they produce various Cabernet Sauvignon’s, Red Blends, Zinfandel, Merlot and Sauvignon Blanc wines. Their tasting room is located in Healdsburg at 422 Healdsburg Ave and appointments are required.
Map courtesy from Vintroux https://vineyardandwinerysales.com/
Knights Valley is located in Northern Sonoma County between Alexander Valley and over the Napa Valley border next to Calistoga.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
One of the key lines in the movie Sideways was from Miles stating “No, if anyone orders Merlot, I’m leaving. I am NOT drinking any #*&%-ing Merlot!” If Miles had tasted this wine, he would be a changed man! This wine on the eyes was dark and enticing, not a “plain Jane” Merlot coloring. Lush purple and lively on the eyes with medium to medium heavy viscosity. On the nose ripe plums and red cherries wafted into the olfactory senses. Once on the palate, a combination of the juicy plum but not sweet enliven the mouth. Also a beeswax coating surround the palate. On the finish gives a hint of vanilla and concludes with noticeable tannins in the back of the mouth and a chewiness note often found with Merlot. This is one strong Merlot to be reckoned with and with layers of enjoyment. This is one of four Merlot’s that I consider noteworthy to be in the cellar and aged.
No price is shown for the 2020 Ehret Merlot but the 2019 was listed at $65/bottle. The wine is 85% Merlot and 15% Cabernet Sauvignon.
The Food and Wine Pairing – “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon
Photo ©Michael Kelly
This wine was chosen to go with tonight’s dinner of a lightly browned on a skillet and then baked salsa chicken. Spices added before baking were garlic salt, cumin, chili powder and smoked paprika. Accompanied by yellow corn and fresh garden salad with bacon and Champagne dressing. The wine, having not tasted it before and thinking it might be a mellow Merlot (which it wasn’t) would go well rounding out the spices used on the chicken. Actually this Merlot would have been better suited for a ribeye steak or carne asada, as it possessed such a dynamic range and intensity of flavors.
This will make my list of Best Wines tasted in the year. As such, I will be stocking it in the cellar!
Sláinte,
Michael
2023 Wood Family Vineyards Sauvignon Blanc – A New Offering!
Wood Family Vineyards will be introducing their new Sauvignon Blanc on April 28th. What makes this different than their current Sauvignon Blanc which is produced in stainless steel tanks, they made a barrel fermented Sauvignon Blanc. This entailed making 4 barrels in neutral oak barrels and 1 in an Acacia barrel. After 3 months, they transferred the wine from the Acacia barrel to another neutral barrel. They continued aging the wine in oak for an additional 5 months before bottling.
The great fact of the matter, Sauvignon Blanc wine lovers now will have a choice in two distinct profiles going forward. Best to describe their stainless steel Sauvignon Blanc first and then below under “The Wine” describe this new offering.
Picture on Stainless Steel Produced Sauvignon Blanc photo ©Michael Kelly
A recap from my story written in January on the stainless steel Sauvignon Blanc stated the following:
The stainless steel fermented version is very close to a New Zealand Sauvignon Blanc with grapefruit, lemon grass, etc. However this is just a bit “tamer’ with pineapple, yet zesty and lively. On the eyes a tantalizing light golden coloring and medium viscosity. On the nose aromas of lemon grass and tropical floral rise up to meet the imbiber. On the palate, the strong flavors of grapefruit and lemon grass swirl about like a party in the mouth. Mostly tart with a faint hint of pineapple and passion fruit. On the finish, a puckering and enjoyable finish of lemon zest. A complete and hearty Sauvignon Blanc from Livermore!! Only 415 cases produced and the wine was released in early March and priced at $34/bottle.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo of new barrel aged Sauvignon Blanc ©Michael Kelly
The first thing you notice is a different bottle. The stainless steel Sauvignon Blanc bottle is clear with a screw cap. The barrel treated version has the colored glass bottle and a cork top.
Generally speaking the specific Acacia wood barrel and stirring of the lees makes the wine feel creamier and much broader on the palate. This is exactly the taste and texture Wood Family Vineyards targeted for this wine. Still the same basic flavors of the stainless steel but some slight nuances. The 2023 Barrel Aged Sauvignon Blanc picked up besides texture qualities, it also mellowed out or tempered the stronger notes of the grapefruit and citrus. The aging also provided a secondary aroma and herbaceous flavors not found in the stainless steel. Also present was more lemon grass and a tinge of vanilla on the finish which was so refreshing and contrasting to the citrus qualities. The wine ends up being refreshing, high in acidity, complex and creamy. This is precisely the qualitative difference Rhonda Wood was striving to make showcasing the barrel aging offering. The release price is set at $40/bottle and is 13.6% alcohol with only 135 cases being produced.
The Food and Wine Pairing – “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon
Photo ©Michael Kelly
Paired this evening with a lemon garlic shrimp pasta. The ingredients included whole wheat thin spaghetti, unsalted butter, olive oil, minced garlic, crushed red pepper flakes, large shrimp, oregano, baby spinach, parmesan cheese, chopped parsley and lemon juice. Accompanied by a warm wilted spinach salad with bits of thick cut peppered bacon, red onion slices, sautéed mushrooms, red wine vinegar, Dijon mustard and a scosche of bacon grease. Also prepared was an artichoke. The meal was divine with some of my favorite foods. Add the barrel aged Sauvignon Blanc with its citrus qualities and thick viscosity, it was a heavenly meal and one of the better food and wine pairings.
On a personal note, I previously stated her Sauvignon Blanc made my Best Wines of year tasted, I may have to decide which of the two are preferred. In reality they are both delicious and pending on the food pairing, will choose one or the other to have with the meal.
Sláinte,
Michael
2021 Wood Family Vineyards “Especial” Cabernet Sauvignon
Photo ©Michael Kelly
The Winery
Photo from Wood Family Vineyards Website
I have written many stories on Wood Family Vineyards and will direct you to click on the links to find out more about this prominent winemaker. Located in eastern Livermore Valley, Rhonda Wood owner & winemaker, has been producing award winning wines for over two decades at Wood Family Vineyards. You can read more on her background from airline pilot to award winning winemaker at:
https://californiawinesandwineries.com/2016/02/10/wood-family-vineyards-2
and
Here is just a “partial listing” of her current winning wines:
- 2019 Cabernet Sauvignon “Clone 30” – Double Gold – San Francisco Chronicle Wine Competition
- 2021 Cabernet Franc – Double Gold – San Francisco Chronicle Wine Competition; Double Gold 5th International Cabernet Franc Competition 2024
- 2021 Malbec – Double Gold – San Francisco Chronicle Wine Competition
- 2021 “El Loco Rojo” Bordeaux Red Blend – Double Gold – San Francisco Chronicle Wine Competition
- 2022 “Para Mas Amigas” Chardonnay – Gold – San Francisco Chronicle Wine Competition
- 2021 “The Captain” Bordeaux Red Blend – Double Gold – San Francisco Chronicle Wine Competition
- 2023 “Pink Pearl” Rosé – Double Gold – San Francisco Chronicle Wine Competition
- 2022 “Pink Pearl” Rose – Best of Class – SF Chronicle Wine Competition
- 2021 Albariño – Best of Class – SF Chronicle Wine Competition
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
First on the eyes a lush purple with the edges leaning toward maroon. A bit “bashful” when first opening the bottle on the nose, but after a bit, violets and cherry burst forth as dominant aromas. Showing medium to full body swirling in the glass. On the palate ripe sweet cherries swelled up in the mouth like a tsunami, coating all the taste buds. Secondary flavors of black pepper and cherry compote rounded out the experience. On the finish refined and soft tannins completed the tasting. More below but this wine is suitable for both a standalone drinking and food pairing.
Using only 100% Cabernet Sauvignon one gets to appreciate the grape in its “nakedness”. Many of Wood Family Vineyards Cabernet Sauvignon and “Bordeaux style blends” augment the flavor profile with small percentages of other varietals to bring forth aspects of Cabernet Sauvignon. Here Rhonda uses 80% of Cabernet Sauvignon from Thompson Ranch (clone 337) and 20% from One Oak Vineyard (clone 80), both from Livermore, California.
This wine is 13.7% alcohol and only 140 cases were produced. Aged for 30 months in oak barrels. When released (April 28th, 2024) it will sell for $60/bottle.
The Food and Wine Pairing – “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon
Photo ©Michael Kelly
Paired this evening with a seared and BBQ’ed filet mignon at 1450 degrees. Charred on the outside and served medium rare with two dollops of Roquefort/chive/butter. Accompanied by a twice baked Russet potato with cheese and topped off with chives. Also some fresh steamed broccoli completed the meal. The “Especial” while soft tannins, provided enough boldness to engulf the steak. What was especially great with this pairing was that the strong cherry flavor enveloped the seared and charred outside of the steak providing a delightful tasting.
Sláinte,
Michael
2021 LXV Wines “The Tempo”, Reflecting the Bordeaux Right Bank
The Winery
Photo from LXV Wines Website
A unique experience from a unique culture to the wine industry. Neeta Mittal is the owner of LXV Wines. It started in India in a village south of Mumbai, where her mother lives and frequently visits the spice market to find fragment herbs for Tandoori Masala. The goal of Neeta is unconventional in that her goal is to open up as she states “the restrained jargon of pH and acidity” to flavors and senses. The LXV Wine experience at the tasting room in Paso Robles was named to the Top 10 by USA Today. The end goal is to create at their tasting room “a movement that inspires and heightens moments, and that transcends the personal, business and community”. Lofty goals for sure and she is obtaining them often. I was privileged to enjoy a home cooked meal a few times with their various Cabernet Franc wines, and the creativity and uniqueness was far beyond any typical food and wine pairing.
Just as unique was how they found Paso Robles! Her husband Kunal and she on a flight wanted to land at Oceano’s county airport, but being fogged in, they detoured and landed at Paso Robles. They immediately made the most of this unexpected arrival and connected with the people of Paso Robles. The land also reminded them of India.
They hired consulting winemaker Jeff Strekas with his background from Napa and Bordeaux style of wine making that was a match for Neeta and Kunal. Jeff’s creativity and willingness to experiment in new varietals that Neeta enjoys has proven excellent. Additionally Jeff has adapted to Kunal in his love for Cabernet Franc. The vineyards are situated mostly around Paso Robles on some of the most pristinely manicured and hand selected vineyards.
The tasting room just off the main square in downtown Paso Robles has three separate areas to taste their exquisite wines- the main tasting lounge, the Cellar room and the outdoor patio. At each location, besides the wine, flavor samples are available with simply exotic spices and aromas. For example Irish Monk – dulse flakes, miso, pink peppers, amchur, cardamom and black vanilla. Another is Chai Garm Chai – black tea, tulsi, green & black caardamon, star anise, cloves, fennel, rose petals. Currently seven other tastings are available with various wines.
Today they offer besides a variety of “Bordeaux influenced wines” and others like Sangiovese, Nebbiolo, Syrah and many more!
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
This wine right from the beginning made my Best Wines tasted in the year (list out every December). It is comprised of 59% Cabernet Franc and 41% Merlot. The Cabernet Franc is a combination of 50% Plummer Vineyard (Paso Robles AVA) and 9% Portico Hills Vineyard (Los Alamos/Santa Barbera AVA). The 41% Merlot comes from Santa Ynez from the Happy Canyon of Santa Barbara AVA. “The Tempo” is the inspiration of Kunal and his love for the right Bank of Bordeaux. The balance of weight and expression are paramount in the composition of the wine.
First on the eyes, the wine with its radiant red hue shows the concentration and power. On the nose a complete assemblage of black and red cherries, cedar along with floral notes proclaim something special is about to begin. Once on the palate, the juices of blackberries and cherries swell up to present a wonderment of flavors. The finish is as smooth and calm as a still mountain lake.
Only 300 cases were produced and on the website it shows a price of $78/bottle. It received a Gold Medal at the 5th Annual International Cabernet Franc Competition in the Blend Division.
The Food and Wine Pairing – “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon
Photo ©Michael Kelly
With some recent cooler weather, nothing better than comfort food. This evening called for a jalapeño meatloaf. Ingredients included ground beef, panko breadcrumbs, egg, minced jalapeño peppers, minced garlic, shredded sharp cheddar cheese and tomato sauce. The topping was a combination of tomato sauce, Worcestershire sauce, mustard, honey and chill powder. Accompanied by a half of a Russet baked potato and artichoke, this hit the spot! Served with minced jalapeño on top of the slice of meatloaf. The LXV “The Tempo” with its fruit surrounded this spicy meatloaf to perfection. An excellent food and wine pairing.
Sláinte,
Michael
California Wines & Wineries 