Gossamer Cellars in Murphys, California – A Recent Visit
Photo from Gossamer Cellar
If you have followed my writings and wine reviews, Gossamer Cellars 419 Main Street in Murphys in the lower foothills has been on my radar for almost ten years. Unique to Gossamer cellars is Gary and Sue Grant, owners with Gary being the winemaker and Sue as the welcoming host in the tasting room. One of the endearing qualities of Gossamer Cellars is Gary’s stride to create all the wines on DeLong’s Wine Grape Varietal Table that resides in the tasting room.
Photo from Gossamer Cellar
This obviously is a monumental task, and Gary continues to find new vineyards and produce new wine yearly. He does produce some stalwart wines year to year, but as a “creative and talented scientist/winemaker” he continues to dabble with many less common grape varieties.
Photo ©Michael Kelly
I recently stopped by the tasting room and spoke with Sue in person and Gary via phone as he was at the winery in San Andreas. Got to taste a few of his new creations and was very impressed with two of them. The first being his 2024 Treixadura white wine from vineyards in the Sierra foothills. Primarily grown in the Vinho Verde region of Portugal and Rias Baixas region in Spain. This wine is noted for its body, citrus and floral notes with acidity that needs to be kept in check. Gary hits the mark on this light, airy and refreshing wine. It is destined to be a great and enjoyable wine with various fish dishes or simply by itself as a warm evening porch pounder.
Photo ©Michael Kelly
The second wine of notable quality was his 2021 “Reed” Charbono from Alta Mesa AVA in the Sacramento region. Charbono is originally from the alpine vineyards of Savoie in eastern France and name was initially known as Bonarda. Its key characteristics are black cherry, plum and spices often with blueberries with soft tannins. Sipping on a pour of this wine, it was love at first sip! Smooth elegance with spice and dry with a lingering finish. This wine again could be a standalone drinker or paired with a wide variety of foods. You might call this wine produced by Gossamer Cellars as a welcoming mat to red wines in their lineup!
Closing, I have often quoted a saying in their boutique tasting room that reads “Adventure may hurt you, but monotony will kill you”. Gary and Sue will never be bored with his quest for new and delicious wines.
Sláinte,
Michael Kelly
2016 LangeTwins Family Winery Cabernet Franc, Miller Vineyard
Background & Winery
Photo from LangeTwins website
One of the first wineries I visited in Lodi many years ago was LangeTwins Family Winery and Vineyards in Acampo at 1525 E Jahant Rd, Acampo, CA. Their tasting room was spacious and filled with knowledgeable and friendly staff. Unique in that their wine offering lineup was extensive with many Italian varieties both common and uncommon which is always appreciated. More later in the winery section.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
This wine captures many of the elements of a solid Cabernet Franc and showcases the “terroir” of the Clarksburg AVA. First on the eyes deep intriguing red coloring with medium-heavy viscosity. On the nose a definite “old world” aroma of dark cherry waft warmly in the senses. On the palate flavors of raspberries and strawberries swirl happily in the mouth. Secondary flavors of subtle pyrazines (bell pepper) and earthiness abound. At the end of each sip, a muscular and structured wine with character are noted. However, it is kept in check with mild and soothing tannins with a smooth finish of juicy fruits with a peppery note.
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 pulled to match up with a special at Verona18 with our Friday Night Wine & Dine group as I had a preview of the specials. The special I had decided on was a filet mignon with Blue cheese crumbles prepared medium rare. Earlier in the week, I and a few others had an opportunity to do some pre-work with Executive Chef Jaime Alderete and Food & Beverage Manager Edwarda Alderete on the Gourmet Cabernet Franc Dinner to be held April 18th at Copper Valley Golf Club Grandview Room. We spent time tasting various Cabernet Franc wines and tasting tidbits that would show both the wines and foods in the best light. Beaujolais sauce was prepared for a filet mignon steak bites for the gathering. When the special came out, I asked if adding the sauce would be available. What a wonderful treat. The meal also came with large jumbo prawns, mashed potatoes and vegetables.
The meal was delicious and the wine provided enough umph to cut through both the meat and sauce. A very good food and wine pairing. Next time I would ask for the Beaujolais sauce on the side as it was a bit too much yet tasted wonderful.
The Winery
Lange Twins Winery has several wine brands but the LangeTwins label features three skews in their offering. The first is their Single Vineyard series of wine reflecting specific and singular vineyard expressions. This is to highlight their “core competency” of farming to bring out the best characteristics as they state, “of land, the climate, the rootstock, and the farmer’s touch”. Today almost thirty wines are offered on their website including some of my favorites like Aglianico, Petite Sirah, Grüner Veltliner and Nero d’ Avola.
The other two labels are their Reserve, wines that are highly allocated and barrels being hand selected to bring out the highest quality of wine. The third is their Centennial label showcasing their 116-year-old Lewis Vineyard of Zinfandel.
Photo from LangeTwins website
The Lange family started farming in the region as emigrants in Lodi around 1870. Initially focused on watermelons and wheat. Then in the early 1900’s the family purchased a vineyard property. Their heritage and agrarian talents were continually transferred to father and son and bloomed with Randy and Brad Lange working the land and making premium wines.
Photo from LangeTwins website
Today their children all have significant roles in the company’s development and growth as fifth generation Lange family members from Marissa Lange as President of the Winery, Aaron Lange as President of Vineyards, Joseph Lange as International Sales Manager, Philip Lange, Vineyard/Winery Maintenance Director and Kendra Lange as Sustainability Manager. Truly a family affair!
If you are in Lodi and Acampo area, this should be the first winery to stop and visit to get an overall feel of the history, wide-ranging and quality of wines. And their hospitality is first class.
Sláinte,
Michael Kelly
Avellino’s – Always a Crowd Favorite on an Afternoon
Photo from Avellino Website
Avellino’s Italian Market and Wine Bar in Angels Camp, continues to exceed expectations! Located at 1225 S. Main Street, Angels Camp. They provide great imported wines, excellent service, genuine hospitality and scrumptious foods. It is one of our favorite places just to simply relax and enjoy a glass of Italian wine and a few truly Italian tidbits on an afternoon. 98% of all the foods and wines are imported from Italy.
Photo ©Michael Kelly
First up was a delightful and refreshing 2017 Ferretti Brunello di Montalcino DOCG. Brunello di Montalcino is a prestigious Italian wine from south Tuscany. It is produced with 100% Sangiovese grapes around the town of Montalcino. One of the requirements of this highly regulated wine is it must be aged five years after harvest before being released with two years in the barrel. The Riserva version requires six years of aging and at least two years in oak. Brunello di Montalcino key characteristics are high acidity, firm tannins and intense aromas of red cherry, dried herbs and leather. It possesses an engaging vibrant red coloring in the glass and is full bodied. It is aged in Slavonian oak and its structure and aging potential is remarkable.
Photo ©Michael Kelly
While sipping this wine I enjoyed their hearty and delicious freshly made minestrone soup. Almost every vegetable imaginable and a little sausage was used, and the result being an exquisite flavor and treat!
Photo ©Michael Kelly
My wife enjoyed the half charcuterie board with five meats and three cheeses. In addition, we ordered a baguette with a dipping sauce of Italian oil, balsamic vinegar and garlic. For more details on the market and wine bar you can read a previous story written at:
All the items on the board were imported meats and cheeses from Italy. Glad only a half board was ordered. A full board includes the following: prosciutto di Parma, Mortadella con pistachio, Coppa Stagionata (season Coppa), Salame con Finocchio (with fennel), Salame Picante (spicy), Taleggio, Pecorino Toscano and fresh Mozzarella cheeses. Served with the fresh baguette was fig jam, pickled vegetables, spicy olives, hot honey and semi-dried cherry tomatoes.
There are very few places that take you back to Italy like Avellino’s! Not only a crowd favorite but one of ours also!
Saluti,
Michael Kelly
Super Bowl Weekend – Opened the MVP 2008 Casa Piena Cabernet Sauvignon from Napa Valley
Photo ©Michael Kelly
Background
Casa Piena is the winery founded by Carmen Policy who served as President and CEO of the San Francisco 49’ers from 1991 to 1997. Carmen was involved since 1981 , being friends with Eddie DeBarolo Jr in the executive leadership of the SF 49’ers. His legacy was instrumental in all five of the 49’ers Super Bowl winning teams.
Carmen and his wife lived in San Francisco permanently in 1991. Then later returned to Ohio for five years as President, CEO and part owner of the Cleveland Browns. They wanted to return to San Francisco and managed to move back in 2004. Seeking a change after twenty-five years in professional sports, then they decided to move to Napa Valley. Here they acquired the property in 2003 and planted 10 acres of Cabernet Sauvignon and Cabernet Franc in 2003. The first vintage produced was 2006.
Casa Piena translates to “full house” in Italian and was chosen to honor his five children.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
I originally purchased this wine in 2011 from a friend in Napa Valley who was selling wine for Carmen. Carmen hired renown winemaker Thomas Rivers Brown to produce the wines from his estate vineyard. The current vintage is 2023 and sells for $150/bottle.
First on the eyes a deep ruby and purple coloring with medium-heavy viscosity. Looking at the wine in the glass there is an opulent declaration that it is special. On the nose, fruits of blackberries and black cherries waft delightfully into the senses with floral notes. Once on the palate, this wine shows the “Super Bowl” pedigree of the fruits, along with blueberries and a lovely sweet vanilla pipe tobacco. Finally, at the finish, dusty earth traits combined with luxurious smooth and velvety tannins. The softness of the tannins was like wrapping up in front of the fireplace on a cold evening in a blanket, surrounding each sip.
Photo ©Michael Kelly
The initial assessment was rated 94 points and mentioned to drink before 2015. While it may have lost a little in the tannin structure, it was still an enjoyable bottle. The wine was originally aged 20 months in 80% new French oak and 100% Cabernet Sauvignon and came in at 14.7% alcohol.
The wine was double decanted and put back in the original bottle and allowed to breathe for two hours. This wine will make my annual list of Best Wines Tasted for 2026. Unfortunately, it was the last bottle in the cellar. I would like to taste a more current vintage as reports have stated the vineyard has matured to make some of the best grapes in Napa Valley.
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
Pulled this wine this weekend in lieu of the Super Bowl. While the 49’ers, our team of choice, did not make the Super Bowl, thought it appropriate to enjoy this wine. Tonight’s menu was a new dish called Skirt Steak Marinade with Chimichurri Sauce. The ingredients for the marinade were olive oil, fresh squeezed orange juice, fresh squeezed lime juice, soy sauce, Worcestershire sauce, red wine vinegar, minced garlic, skirt steak with kosher salt and pepper to taste. The meat was allowed to marinate for 7 hours.
For the Chimichurri sauce, which was a new recipe and divine, the ingredients included fresh parsley, fresh cilantro, olive oil, diced onion, minced garlic, fresh lime juice, red wine vinegar, crushed red peppers kosher salt and black pepper. All the ingredients were blended in a food processor to form a thick sauce that was drizzled on the meat slices on the dish.
The meat was seared on the barbeque at 1500 degrees for about 4-5 minutes on each side.
Accompanied by cauliflower rice with onions and a modicum of Chimichurri sauce mixed in and fresh sauteed string beans in olive oil and garlic.
While we absolutely enjoyed the marinade and Chimichurri sauce immensely, we were a bit disappointed in the skirt steak toughness. We will endeavor the same recipe next time but substitute the meat with flank steak.
Sláinte,
Michael Kelly
2025 Townsend Ranch Cabernet Pfeffer Blanc Reserve – Yes the First One Ever Produced in the World!
Photo ©Michael Kelly
Background
This is the statement from winemaker and proprietor Steve Ziganti of 3 Steves in Livermore, California. I would like to begin with the uniqueness and scarcity of this grape varietal as a red wine. It is not even listed in the most recent California Grape Crush Report put out by California Dept of Food and Agriculture. In research, it is estimated that somewhere between 10-15 acres are planted in California. Those acres are primarily located in San Benito County specifically Cienega Valley. The main producers of red Cabernet Pfeffer are Stirm Wine Co, Enz Vineyards and a few others. Now welcome 3 Steves putting yet another twist and the only ones making a Blanc version.
Cabernet Pfeffer flavor profile characteristics are light, peppery, with high acidity and beautiful red fruit notes. One of the standalone red fruit notes is cranberry. It is often referred to as being more in line with Nebbiolo with its full perfume. Originally from northeastern France and the cuttings here in the USA date back to mid-1800’s. The name comes from William Pfeffer who brought over a cutting from Bordeaux called Mourtaou. He cultivated the vines about San Benito County. When phylloxera wiped out Mourtaou in Bordeaux, the grape was known as Cabernet Pfeffer in the USA.
Steve Ziganti has used this red grape varietal in the past and currently in making his 3 Cab’s, a mixture of Cabernet Pfeffer, Cabernet Franc and Cabernet Sauvignon Rosé. That will be a review in the future.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Livermore Valley has recently undertaken a strategic direction to focus on Cabernet Franc and Sauvignon Blanc wine varietals. 3 Steves Winery has also joined this effort. Beyond the Cabernet Franc movement Steve Ziganti has been producing his 3-Cab’s Rosé blend for a few years. He took a bold risk to graft his Cabernet Sauvignon with Cabernet Pfeffer on two acres of his vineyard in eastern Livermore (a warm area). Having used the Cabernet Pfeffer previously, he wanted to capture the essence of the grape in a Blanc mode by itself being 100%.
To show the exquisite and rarity of this offering, he used the Townsend Ranch label set aside as the reserve offering. Townsend Ranch comes from a 2,000-acre ranch from the 1800’s which part of his current property resides on. Ironically and perhaps funny, there was no Townsend family involved in the name, but instead it referred to as “Towns End” being out a way from the center of Livermore.
The Townsend Ranch series includes Sangiovese that received Best of Class and Chardonnay that won Double Gold at the SF Chronicle Wine Competition.
Photo ©Michael Kelly
The wine best served in a Pinot Noir glass or full bowl standard wine glass, allows the aromatics to waft gently into the senses. While on the eye a subdued and almost muted light yellow, yet the viscosity is medium-heavy in the glass. On the nose, the aromatics of white pepper, roses with strawberries are dominant. On the palate is where the experience comes alive with pine and green tea. The key, unbeknownst to me before tasting was the strong pomegranate flavors, a combination of savory and a bit bitter at the same time. This is muted by the cherry, raspberry and cranberry fruits with each sip. The finish provided a slight minerality, yet all combined to provide a lasting and flavorful sip.
The grapes were whole cluster pressed, fermented in stainless steel and then aged approximately 4 months in neutral white oak barrels. The wine comes in at 13.3% alcohol. The wine is projected to sell for $65/bottle and only 120 cases were produced. The release date is scheduled for April, 2026.
Photo ©Michael Kelly
This wine was chosen to go with seasoned roasted pork tenderloin this evening. Serendipitously, the wine and food pairing was chosen without first tasting the wine. It turned out to be spot on with a new recipe. This dish was herb encrusted pork tender with the following: olive oil, minced garlic, fresh rosemary finely chopped, fresh thyme leaves, fresh sage finely chopped, fresh oregano, Dijon mustard, kosher salt, white pepper and black pepper. The pomegranate Jus drizzled on the pork when served included pomegranate juice (unsweetened), chicken stock, dry red wine (used Cabernet Franc), honey, balsamic vinegar, unsalted butter and salt/pepper to taste. Garnished with pomegranate arils and thyme leaves. Accompanied by white rice and sautéed halved Brussel sprouts drizzled with Balsamic vinegar.
Having no “a priori” knowledge of the taste of the wine or the new food dish you could not have asked for a better pairing. A very congenial meal this evening with the pomegranate tastes both in the wine and meal.
The Winery
Photo from 3 Steves Winery website
3 Steves started with three friends ironically with the first name Steve. They received their license in early 2010. For several years they made their wines at a custom-crush facility which worked well, but they dreamed of owning their own winery and vineyard one day having responsibility from soil to bottle. In 2013, they opened our doors for the first time at 5700 Greenville Road in Livermore! I can remember visiting the winery during their first week of operation. Today Alex Wolfe is the head winemaker.
Photo from 3 Steves Winery website
Since that time various changes have occurred, but the one steadfast motto is commitment to quality. They have won many awards including SF Chronicle Best Red Wine of Show (Ancient Vine Zinfandel), Tri-Valley Conservancy Uncorked Wine Competition (Best White Wine of Show), International Cabernet Franc Wine Competition (Cabernet Franc and 3-Cabs Rosé) and a lot more, too numerous to list all here. Their awards have included Sauvignon Blanc, Merlot, Chardonnay and other varieties.
Sláinte,
Michael Kelly
2022 Donati Family Vineyard Malbec Reserve – A Gift to Wine Connoisseurs
Background
Photo ©Michael Kelly
Donati generally means “gift” from the Latin “Donatus”. Their wines are truly gifts for wine connoisseurs.
Photo ©Michael Kelly
Malbec as a grape possesses an inky dark color and robust tannins. This purple grape is also one of the six grapes allowed in the blend of red Bordeaux wines. This thick-skinned grape needs more sun and heat than other known varieties like Cabernet Sauvignon or Merlot. Paso Robles is great location for this varietal. Besides ripening mid-season during harvest, it provides a plum flavor characteristic to wines in blending or as a standalone varietal. The key to Malbec is its rich, dark and juicy fruit.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
This wine is 97.5% Malbec with 1.7% Petit Verdot, and .8% Petite Sirah to top off the wine in the barrels. The grapes come from the HuerHuero Vineyard that is sustainably farmed and certified (SIP). The wine was first fermented in stainless steel and second fermentation in barrels. Barrel treatment was 33% new Hungarian oak and 67% used barrels one or more times. The wine was aged for 27 months in barrel and aged in the bottle for just over one year. It is scheduled to be released to Wine Club Members in April 2026. Only 60 cases were produced.
Photo ©Michael Kelly
This wine, when poured into the glass possessed a deep mysterious dark and magenta hue with a medium-heavy viscosity. On the nose, aromas of black fruits and earthiness wafted into the senses awakening the imbiber. Once on the palate, blackberries, blueberries and black plums were the dominate and rich flavor profiles that swirled about coating the mouth. Secondary flavors of exotic spices of cloves paired with a distinct earthiness. On the finish, light toasted wood with present tannins yet smooth and silky with decided juicy dark plums. Very well-balanced and structured layers of enjoyment.
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 this evening to be paired with a stir-fried flank steak. The beef was thinly sliced, tossed in Chaka sauce with Dark & Smoky Flatiron Peppers, kosher salt, black pepper and stir fried on the stovetop. Added prior sauteed snap peas, mushrooms and garlic into the stir fry. The Udon noodles were combined and the previous mentioned items with more Chaka sauce and stir fried. Accompanied with a fresh green garden salad.
The wine was very smooth, and with the juiciness of the wine, paired wonderfully with the slightly spicy meat. Another very good food and wine pairing.
The Winery
Photo from Donati Family Vineyard
We met Briana Heywood, the winemaker, two years ago while in Paso Robles. They had won the Best of Class and Double Gold for their Cabernet Franc at the 6th International Cabernet Franc Wine Competition and wanted to understand other wines they produced. Her background prior to joining the Donati Family was at J. Lohr Vineyards & Wines for almost 10 years as an enologist and previous experience with a variety of wineries. She is engaging and energetic with a personality that you just love listening to!
The winery produces both a larger scale commercial wine offering and very small artisan & boutique wines for direct customer purchase and their wine club with approximately 600 cases produced for DTC. They are located at 2720 Oak View Road in Templeton, California. Their tasting room is quaint and inviting and more like a family room atmosphere. Many of their other wines are for commercial and mass production with approximately 7,000 cases for the wholesale market. They are moderately priced for the consumer and a welcome change!
While not one of the “big major names” in Paso Robles AVA, they are getting noticed by wine aficionados and discerning wine drinkers. FYI, Briana will be pouring her wines at the Cabernet Franc Wine Stroll (Cab Franc and many others) on March 28th https://californiawinesandwineries.com/2026/02/03/7th-annual-cabernet-franc-and-many-other-wine-varieties-wine-stroll-on-march-28th/
Sláinte,
Michael Kelly
7th Annual Cabernet Franc and Many Other Wine Varieties, Wine Stroll on March 28th
Wineries from Paso Robles, Livermore Valley, Napa Valley, Santa Cruz Mtns and Oregon are slated to attend. All these wineries have previous won Grand Sweepstakes, Best of Class, Gold or Double Gold at previous Cabernet Franc Competitions or SF Chronicle Wine Competition.
Hope to see you there!!
Slainte,
Michael Kelly
Festival of Undiscovered Grapes – Truly a Magnificent Event
Photo ©Michael Kelly
Attended Saturday, January 31st, the Festival of Undiscovered Grapes in San Jose. This was their inaugural event in Northern California, and it was a smashing success with approximately 400 attendees. The event featured the “other 7%” of grapes produced rather than the pedestrian 93% which consumers regularly purchase, i.e., Chardonnay, Pinot Gris, Cabernet Sauvignon, etc. Instead, this event provided consumers with the opportunity to taste wines such as Teroldego, Cinsault, Marsanne, Cabernet Pfeffer, etc. It was a great experience to meet “new friends” both in person and the new liquid ones!
Photo ©Michael Kelly
The event began with Lodi grape grower Stuart Spencer and David Glancey, Master Somm of the SF Wine School sharing a brief overview of Lodi’s 100+ varieties of wine grapes and the uniqueness of the region. Sips of sparkling Assyrtiko from Perloegos and Old Vine Carignane from Drava were tasting during the presentation.
It was a great time seeing so many new wineries and discussing why they choose the “undiscovered grapes” to be featured by their winery. Tasting some unique and delicious wines only help convince folks that if they want to be adventurous, this is a great opportunity to explore and taste.
Photo ©Michael Kelly
Allison Levine, pictured above, created the framework for this event. The event included 130 wine grapes, 60+ wineries, and was rated the #2 Wine Festival in America based on their previously held event in Los Angeles.
It was also a wonderful time meeting up with long-time friends and meeting up with folks that I had corresponded with via email or phone but now got to meet in person.
These are just a few wineries pouring on this day and the wines they featured:
Photo ©Michael Kelly
Picture above Acorn Winery from Healdsburg is Assistant Winemaker Eric Lindae and Melissa Moholt-Sieberton, owner on the right. They were pouring Grüner Veltliner, Rosé of Cabernet Franc, Sangiovese and Cabernet Franc. Their Cabernet Franc was spicy and earthy.
Photo ©Michael Kelly
JMC Cellars, my first time tasting their wonderful wines. JMC Cellars is located in Livermore, and they were pouring the extremely tasty Teroldego and Roussanne.
Photo ©Michael Kelly
Steven Kent Winery was pouring his SKW and L’Autre Côte wines. Picture above Steven and Beth Mirassou pouring the award-winning Cabernet Franc’s from various vineyards throughout Livermore Valley.
Photo ©Michael Kelly
Omega Road Winery in Livermore was happily pouring three of her wines: Torrontés, Mencia and Sparkling Rosé of Counoise.
Photo ©Michael Kelly
Rob Stinton of Starfield Vineyards in Placerville was pouring his elegant Tannat, Cinsault, Fiano and Sparkling Brut Rosé of Grenache.
Photo ©Michael Kelly
Copia Vineyards in Paso Robles had a nice selection to taste of their White Blend, The Story (Grenache/Syrah) and Mourvèdre. Previously I had only tasted one of their wines and today was able to taste their 2022 The Cure, a savory and fruit forward wine.
These are just a few of the wines and wineries that were in attendance and pouring. To get a complete listing of the wines and wineries that attended you can find them at: https://festivalofundiscoveredgrapes.com/
Truly a remarkable event that will be held annually in San Jose.
Sláinte,
Michael Kelly
2022 Iron Hub Wines Chardonnay With White Bean Chicken Chili
Photo ©Michael Kelly
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Chardonnay typically does not do well in the warmer climate of Amador County and when first offered it I was taken back. It was explained that the vineyard for this wine is in Amador County but located at a much higher elevation called Spanish Creek vineyard in the Sierras at an elevation of 2700 feet. The cooler climate is ideal for producing exquisite Chardonnay grapes.
Photo ©Michael Kelly
The small lot 2022 Chardonnay on the eyes was a golden straw color with medium viscosity. The first aromas on the nose, was like a shot heard around the world. Fruits of green and Golden Delicious apple and pear shouted out their presence in the glass. Secondary flavors of dry apricots was also present. From the first sip a creamy textural wine with previously mentioned fruits came together like a well-orchestrated symphony. Added to the mix was vanilla which was just slightly present on nose and became infused in the glass with gentle oak overtones. The finish was long, poised and glamorous like a family portrait with a hint of brioche. At $34 per bottle, this wine offers exceptional quality at a reasonable price, in my opinion. It comes in at 14.7% alcohol.
Aged in 34% new French oak barrels and the remainder being neutral French oak. Held in the barrels for 11 months and went through 100% malolactic fermentation. Immediately, this wine made my annual list of Best Wines Tasted in 2026 (list out mid-December). BTW, this wine made my list in 2024 and 2025!
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 one of our favorite wintertime foods, white bean chicken chili. The recipe calls for besides the chicken breasts either cut up or shredded, the following items: extra virgin olive oil, diced yellow onion, ground cumin, dried oregano, kosher salt, cayenne pepper, minced garlic cloves, cannellini beans, diced green chilis and chicken broth. Additional items of can corn, cut up cooked bacon and Flatiron Pepper’s called Dark and Smoky were added. Because of the wine pairing with Chardonnay, the lime juice and cilantro were eliminated as they would compete with the lemon in the Chardonnay. If we had Sauvignon Blanc wine, these ingredients would have been included. Accompanied by freshly baked cornbread and a fresh garden salad.
The food and wine pairing was terrific with the slight heat of the meal contrasting with the mouthful feeling and fruit of the Iron Hub Chardonnay.
The Winery
Photo from Iron Hub website
The winery was founded by Tom Jones from Lava Cap Winery fame in the Apple Hill area near Placerville. Tom completed his master’s 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.
Photo ©Michael Kelly
The name of the winery came from Tom’s mountain sojourns in the area. On an adventure he discovered an antique, hand-forged wagon wheel hub in a remote area. This small winery on Steiner Road drew a parallel with his goal of making small lot artisan wines like the craftsmanship of the “iron hub” he found on a walk. The beautiful new tasting room was opened in December 2017.
Photo ©Michael Kelly
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 winemaker. Today, they established a dynamic father-son winemaking team. Spencer enjoys the demand of 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.
Sláinte,
Michael
2022 VJB Cellars Aglianico (Sonoma) and 2012 Entre Nous Cabernet Sauvignon (Napa) With A Delicious Meal
Photo ©Michael Kelly
Here is a previous review of the 2021 VJB Cellars Aglianico: https://californiawinesandwineries.com/2021/09/11/eureka-2017-vjb-cellars-estate-aglianico/
Photo ©Michael Kelly
This entire meal was enjoyed with a 2012 Entre Nous Cabernet Sauvignon along with the Aglianico. For a review of this exquisite wine made by Philip Melka that unfortunately is no longer made, can be found at: https://californiawinesandwineries.com/2023/01/03/2009-entre-nous-cabernet-sauvignon-what-a-great-wine/
We started out with various cheeses, crackers and roasted almonds. Additionally, a combination of gourmet potato chips from WINE CHIPS were enjoyed. The WINE CHIPS served were a combination of chips called Blue Cheese, Dry Aged Ribeye and Billionaire’s Bacon. Sorry, no pictures as they were gobbled up quickly!
Photo from Flatiron Pepper Company
We had an enjoyable dinner this weekend catching up with friends. Dinner, we had an all-day marinated tri-tip steak with Chaka sauce and seasoned with applewood smoke salt with Flatiron BBQ Rub was pounded in the steak on both sides. This rub contains chipotle, ancho, habanero, thyme, toasted onion, smoke ghost peppers, roasted garlic and paprika.
Photo ©Michael Kelly
Then seared at 1500 degrees on the BBQ with the center being medium-rare and the ends more medium. Various side dishes were prepared with this dinner. Included were seasoned and baked potato wedges, fresh green beans that were sautéed with garlic, a French Baggett was sliced and dipped in garlic and kosher salt and then toasted and then finished off with a delicious 7-layer salad that was both artistic and scrumptious.
Photo ©Michael Kelly
Here is the entire meal plated minus the salad that was in a separate salad bowl.
Photo ©Michael Kelly
The meal was enjoyed with a 2012 Entre Nous Cabernet Sauvignon along with the VJB Cellars Aglianico that was a very fine pairing.
The dinner was so enjoyable and the company even better!
Sláinte,
Michael Kelly