2023 Wood Family Vineyards Sauvignon Blanc and “Mediterranean” Prepared Swordfish
Photo ©Michael Kelly
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
An interesting fact about this wine is its history. The grapes come from the Louis Mel Ranch that was originally planted in 1883. The cuttings were brought over by Charles Wetmore from Chateau Yquem. Louis Mel’s wife, Marie, was good friends with Marquise de Lur-Saluces, long-time owners of Chateau Yquem. Wente later acquired the property and eventually morphed the vineyards to be the renowned Sauvignon Blanc Clone FPS01.
Wood Family Vineyards makes two different Sauvignon Blanc wines, this is their stainless-steel version. This stainless-steel fermented version is similar to a New Zealand Sauvignon Blanc with grapefruit, lemon grass, etc. However, this is just a bit “tamer and more subdued” than a New Zealand, yet zesty, bright and lively. On the eyes there is a tantalizing light golden coloring and medium viscosity making one think it to be “light”. However, that is not the case at all. On the nose aromas of lemon grass and tropical floral rise to meet the imbiber. On the palate, the strong flavors of grapefruit and lemon grass swirl about like a party in the mouth inviting one to partake in the merriment. Even a strong hint of lime was present. Layers of discerning flavors unfold to the imbiber. Mostly tart with a faint hint of pineapple and passion fruit to soften the experience. On the finish, a puckering and enjoyable lemon zest and lime are present. The current vintage is 2025 and is priced at $34/bottle with 14% alcohol.
This 2023 wine will make my annual Best Wines tasted in 2026!
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
Started off the meal with Sockeye salmon served on a fresh baguette, spread with cream cheese and topped off with Non-Pareil capers.
Photo ©Michael Kelly
Paired this evening with freshly delivered Swordfish flown to a local market. I enjoyed blackened Swordfish but just had blackened Salmon the night before. Came up with a “Mediterranean style” preparation of my own. This included chopped Castelvetrano olives, Non-Pareil capers, minced garlic, onion powder, white wine, non-salted butter, Italian herb blend spice, dried basil, sea salt, black pepper, black sesame seeds and white sesame seeds.
With the wine light and refreshing it did not overpower the fish. A very enjoyable meal and one to be repeated.
The Winery
Photo from Wood Family Vineyards
Wood Family Vineyards, located in eastern Livermore Valley with Rhonda Wood owner & winemaker, has been producing award winning wines for over two decades. You can read more about her background from airline pilot to award winning winemaker at:
https://californiawinesandwineries.com/2016/02/10/wood-family-vineyards-2
Sláinte,
Michael Kelly
https://californiawinesandwineries.com
A Visit to Carlson Creek Vineyard in Willcox AVA
Background
As a wine writer and a recent transplant to Arizona, I knew there were roughly 150 plus wineries in Arizona, with approximately 80% of all the wines produced using Willcox grapes. Decided I needed to understand the area and ventured off to meet a few of the wineries/winemakers and of course taste the wines. Surprisingly I have not been able to find many of the Arizonan wines in local bottle shops or retail stores.
Willcox AVA Background
The Willcox AVA is the largest in Arizona and encompasses 833 square miles in southern Arizona.
Map from University of Arizona Cooperative Extension
The AVA length ranges from 40 to 45 miles, running north and south and the width averaging between 15 to 25 miles wide east to west. It is a large flat valley (or playa/bench) with an average elevation of most vineyards being 4,200 to almost 5,000 feet elevations. The Willcox Playa is sitting between the Dragoon Mountains to the west reaching 7,500 feet and the Chiricahua with the highest point 8,000 feet and Dos Cabezas Mountains 7,500 feet to the east. The highest mountain peak is in the northeast at 8,100 feet. With the high mountains surrounding the high valley floor, the diurnal temperature swings (daytime to nighttime) can average between 30-40 degrees Fahrenheit. This cooling down feature from the mountain air sinking to the basin, is a hallmark in preserving acidity in the grapes.
The land is a combination of sandy-gravelly, alluvial and volcanic loam soils which are ideal for vineyard sustainability. The Willcox AVA was designated in September 2016. Many indigenous people occupied the land like the Chiricahua Apache’s including the well-known leaders Cochise and Geronimo.
The conversation started out similar to a few previous ones with other wineries discussing the AMA (Active Management Area) that was designated by the Arizona Department of Water Resources to preserve groundwater supplies, address land subsidence and stop earth fissures caused by over-extraction. The issue for Willcox AVA, that being registering for well water rights as to obtain water, everyone must drill wells to a depth of 420 feet. There is conflict with the valley ranchers who reportedly have an estimated one million to one million and a half head of cattle consuming an extraordinary amount of water. The cattle ranches are “gobbling” up land to increase their ranches and herds. Grape growers in the AVA use a fraction of the water but are strictly regulated. For more information you can read: https://www.azwater.gov/ama/willcox-ama . The irrigation freeze (with some wineries grandfathered) prohibits entirely new acreage being planted. Landowners can only irrigate acres there were legally watered between 2019 and 2024. The crux of the issue is that lactating cows consume 25-35 gallons of water per day, beef cows 6-15 gallons per day and bulls require 10-15 gallons per day year-round. Vineyards in the heat of the summer require 5-8 gallons and with a drip system can get by with only 2 gallons a day, being watered 2-3 times a week. With vineyards being dormant in the winter there is a large disparity in consumption with the wineries being shortchanged in this archaic mandated ruling by the government. More later on this topic.
The Winery
Photo ©Michael Kelly
Met with Matt Kahl at the winery/vineyard/tasting room last week at 4574 E Robbs Road, Willcox, AZ. As I came to find out Carlson Creek also has a tasting room at 4142 N Marshall Way in Scottsdale. Matt has been their head winemaker since June 2020 and has years of experience from California, Oregon and other locations. Matt earned his BA degree in Agriculture Business Management from Oregon State University and then received his Enology and Viticulture degree at Chemeketa Community College in Salem Oregon. He then continued his education obtaining his master’s degree from New Mexico State University in Agriculture Extension and Education. He even taught Enology and winemaking at Highland Community College in Wamego, Kansas.
Photo from Carlson Creek website
The vineyard is now 320 acres with approximately 70 acres planted in vines. The vineyard is the 2nd or 3rd largest in the state both by acreage and volume. Their grape production is 130 tons which allows Carlson Creek to produce an estimated 3,500 cases using 50% of their harvest. With the additional 50% of their grape harvest being sold to other wineries around the state. The vineyard sits at 4,200 feet elevation with the cooling effects of night from the surrounding mountains and warm sunny days during the growing season.
Photo ©Michael Kelly
Matt was quick to point out that their machine harvester was one of only two in Arizona. That brought up the question of hand harvesting verses machine harvesting. Matt stated unequivocally that ten years ago, hand harvesting was preferred and produced a more consistent higher quality of wine. Today with advances in technology, the machine harvesting of grapes is equal and significantly faster than hand harvesting. Another aspect he mentioned was the difficulty in getting labor help and bringing in the harvest on a timely basis for production.
A small portion of their barrel storage Photo ©Michael Kelly
The winery building and tasting room is 15,000 square feet which allows every part of the production to take place under one roof. As Robert Carlson III states this give them “greater control over every step of the process. It also allows us to welcome guests into the heart of what we do…”. The winery is truly a family affair with “Bob” Carlson, Jr overseeing the setting up of the operation from the beginning assisting Robert Carlson III to fulfill his dream of being a winemaker. The Carlson family planted the first seven acres in 2009.
While “Bob” could not make the interview, I enjoy reading his bio on their website. I especially like hearing about his military education at the Naval Academy, fighter pilot in the U.S. Marine Corps and practicing law for over thirty years and a partner in a prestigious law firm. I enjoyed his comment that he now wears many hats in the family business “including co-owner, financial advisor and day laborer at the vineyard”.
Their other son (John), daughter and wife all have significant roles in various aspects keeping the vineyard and wineries sales in order.
The Wines
I called Matt on my drive out to the winery to mention I was running a few minutes behind and the last appointment of the day was another 30-40 drive away. I apologized in advance that I would need to abbreviate the time, so it was going to be a fast-paced discussion and tour. Matt was very accommodating and we discussed the key points in rapid fire fashion as well as the tasting.
Photo ©Michael Kelly
We limited the wine tasting to three wines that Matt selected from their three lists of options: White Wines, Red Wines and Wine Society Exclusive Wines. We started with the 2024 Chardonnay which was a new release. The wine was 13.6% alcohol, 90% was aged in stainless steel with 10% being aged in French oak. A crisp and clean Chardonnay with green apples and slight citrus bent. A very easy sipping wine.
Photo ©Michael Kelly
Next up was one of their best-selling wines called the 2023 Rule of Three which has a double meaning with the first being the three varietals used in making Malbec (65%), Sangiovese (20%) and Syrah (15%). The second meaning being for the Rule of Three is for their three children. This wine such a strong and lovely aromas wafting from the glass about two feet from where I was seated as soon as it was poured into the glass. Violet flower was the dominant scent. On the palate, a combination of soft blueberries and blackberries captured an easy and relaxing wine without the heavy oak fanfare.
Photo ©Michael Kelly
The last wine to be tried was, for me, the most enjoyable, the 2022 Syrah. The wine came in at 14.9% alcohol level with only 96 cases produced. This scored my highest rating of the limited ones we tried hitting all the key characteristics being on the eyes (dark and enticing), nose (rose aromas), taste (freshly picked raspberries) and finish (savory and begging for another sip).
Upon wrapping up the session we quickly hit upon topics like Ph levels, acidity in wine, tannins, using no filtration, use of cover crops, etc. He currently is working with University of Arizona’s extension office on the use of cover crops in the vineyard for improved water management.
If you are in Willcox AVA, this winery is a must visit to fully appreciate their wines and operations.
Sláinte,
Michael Kelly
https://californiawinesandwineries.com
Dave’s Porch Wine – Sauvignon Blanc and Blackened Coho Salmon
Photos ©Michael Kelly
A quick and simple meal while watching Monday night football. While this may seem like groundhog day, tonight’s line caught Coho salmon filet was prepared a bit differently. Cooked with butter, kosher salt and ginger paste. Prepared with a homemade blackened spice rub that included dried coriander, cumin, garlic powder, smoked paprika, sea salt, cayenne, honey and soy sauce. Served on a bed of mangoes and freshly cut pineapple. The fruit helps cut the heat of the spices.
Photos ©Michael Kelly
Paired with a long-time favorite Dave’s Porch Wine Sauvignon Blanc on the nose, it is aromatic with dried herbs and white peach. On the palate is where this wine showed its pedigree and phenomenal taste. Not a typical New Zealand (with strong citrus flavors & super crisp) but one of restrained character of brioche, silky and smooth, with a touch of apricot and a mild lemongrass. Secondary flavors of papaya and lime were also present. The finish is all mouth consuming with an intense full body and was long lasting, especially for a Sauvignon Blanc. As intended, a delicious meal.
I could have fish two nights in a row as my wife, who does not like fish, is traveling to northern California for the week.
Sláinte,
Michael Kelly
8th Annual International Cabernet Franc Wine Competition Early Bird Registration is now open!
How will the competition be judged? The event will be a blind tasting using the “Danish System”, sometimes called the group method. Unique to this event, two separate judging stations will be set up. The first will comprise of Professional Judges and the second being the People’s Choice Judges (serious consumers). Each set of Judges will award medals and award Best of Show based on geographic regions and categories. Additionally, each set of judges will select a Grand Sweepstakes winner from a taste off all the Division & Category winners.
Who are the judges? We have invited Tom Bender once again to head up the Professional Judging Panel(s). Tom has headed the California Sierra Foothill Competition for over 35 years, served on California State Fair Judges, is a well-known writer for various wine magazines and teaches at a local college. Other judges slated include Mike Dunne retired food editor, wine columnist for the Sacramento Bee, distinguished judge emeritus at San Francisco Chronicle and other events, Shelly Fitzgerald Wine Director at Vinum55, holding the WSET Diploma (DipWSET), Certified Sommelier (CS), Certified Specialist of Wine (CSW), American Wine Expert and many more certifications, a winemaker from Sonoma Valley, Napa, Lodi and Calaveras AVA’s and other judges with WSET I, II and III qualifications. People’s Choice Judges are astute individuals with years of experience. All judges are prepared with extensive documentation and profiles on Cabernet Franc’s characteristics from various geographic areas in advance. Each wine is judged on its own terroir characteristics within their respective geographic category/area and not against other regions.
Meet three of our six esteemed Professional Judges, Mike Dunne, Shelly Fitzgerald and Tom Bender.
Mike Dunne has been writing wine stories for 50 years, mostly on California wines but also of wines from his distant travels. For 30 years he was a staff writer and editor for The Sacramento Bee in Northern California. When he retired he was the newspaper’s food editor, wine columnist and restaurant critic. In retirement, he continues to write for various publications and platforms. On the wine-competition circuit he has judged up to 23 competitions in a single year. While locked down during the Covid-19 pandemic, he wrote and published a book about the evolution of the wine trade in the greater Sacramento area: the Signature Wines of Superior California: 50 Wines that Define the Sierra Foothills, the Delta, Yolo and Lodi”. A native San Franciscan who grew up in the foothill hamlet of Sonora, he resides in Sacramento with his wife Martha, also a wine judge.
Shelly Fitzgerald is the Wine Director of Vinum55 in Arizona, with more than two decades of experience spanning restaurants, retail, wine education, writing, consulting and judging. She hold the WSET Diploma (DipWSET), Certified Sommelier (CS), Certified Specialist of Wine (CSW), American Wien Expert (AWE, and Italian Wine Scholar (IWS) credentials, and is an Advanced Cava Educator. A longtime WSET educator, Shelly has taught Levels 1 through 3 an currently oversees wine education and programming at Vinum55. Her experience as a wine judge and writer, combined with extensive travel through wine regions in the United States and internationally, has shaped both her palate and her approachable style of wine education.
Tom Bender is a Sierra foothill resident; and an instructor in the Columbia College Culinary Arts program where he has taught wine and restaurant management related classes for over 45 years. In addition to teaching, he currently is the Sierra Foothill salesperson for Astoria Wine Group, representing over 25 premium wineries. From 2006 to 2024 he managed O’Brien’s Market extensive wine department and popular wine bar in Modesto, CA. Prior to that he managed Columbia’s City Hotel for over 25 years, where he created its award-winning wine list and cellar. Over the years he has been fortunate to visit most of the world’s most important wine regions including lesser traveled ones such as China, Turkey, and Croatia. Since 1981 he coordinated the Calaveras Country Fair “Sierra Foothill Wine Competition”. He is also a judge a number of competitions including the CA State Fair, Amador County Fair, The International Cabernet Franc Judging, and Folsom’s Sierra Foothill Judging. Tom has also been a successful home winemaker for over forty years, having won gold medals for wines by his college class and “Lost Boys”, a fun group of local Sonora home winemakers.
Why hold this Event? It is to show the uniqueness and versatility of Cabernet Franc and to celebrate the wine being so much more than a blending grape. Jancis Mary Robinson, the well known British wine critic, journalist and and wine writer has a quote on Cabernet Franc summing up her feelings “I’m not a hugh enthusiast of sexual stereotyping of wines but even I can see that Cabernet Franc might be described as the feminine side of Cabernet Sauvignon. It is subtly fragrant and gently flirtatious rather than massively muscular and tough in youth. Because Cabernet Sauvignon has so much more of everything – body, tannin, alcohol, color – it is often supposed to be necessarily superior, but I have a very soft spot indeed for its more charming and more aromatic relative, Cabernet Franc”. Cabernet Franc has adapted and transformed its personality from Chile, France, Canada, the east coast of the US, the Michigan peninsula, the midwest and the west coast of the US. This event will showcase each respective area and its nuances with Cabernet Franc.
Benefits for wineries participating? National exposure from California Wines and Wineries website which will run a full feature article on those receiving Grand Sweepstakes Awards. The story will also be sent to eighty blogs for reposting and all social media for a readership reach of over 600,000. Additionally, it will be submitted to two magazines with a reach of an additional readership of 1,000,000+ if reprinted. This year working with the local newspaper to also cover the event.
Where is the event being held? It will be in Mesa, Arizona at the Commemorative Air Force Museum, a military aviation museum on March 2nd, 2027.
Early Bird Registration information can be found at:
https://californiawinesandwineries.com/2027…
Cheers,
Michael Kelly, Founder of International Cabernet Franc Wine Competition
This year’s co-sponsors are:
Gold Sponsor – Commemorative Air Museum, Mesa, AZ https://www.azcaf.org
Gold Sponsor – John Lilly, Premier Real Estate Advisor, www.JohnLillyProperties.com
Silver Sponsor – D’Vine Bistro & Wine Bar – Mesa, AZ https://www.dvinebistromesa101.com
Silver Sponsor – VINUM55, Scottsdale https://www.vinum55.com
Copyright (C) 2026 California Wines and Wineries All rights reserved.
Our contact information:
2022 Daou Vineyards Cabernet Sauvignon Reserve – A Value Driven and Solid Wine
Photo ©Michael Kelly
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
The word Daou definition can mean two different things: In Arabic a colloquial term meaning “light or illumination” and as a surname denotes nobility, derived from the word datu, which means “chief or chieftain”. I have enjoyed Daou Vineyards and Winery wines for many years.
The wine possesses a dark ruby color in the glass with a medium to medium-heavy viscosity. Intense aromas waft up to the nose of blackberry and raspberry, along with plum notes. On the palate raspberries and red cherries fill the mouth with delight. The finish is a nice balance of tannins, fruit and acidity and persistent tannins.
A blend of 77% Cabernet Sauvignon with 23% Petit Verdot. Aged 16 months in 50% new French oak and rated 95 points by James Suckling. This is the current vintage and sells 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
Photos ©Michael Kelly
Paired this evening with a Nebraska ribeye steak. Seared at 1500 degrees to a medium rare inside. Accompanied by a fresh garden salad with freshly cooked bacon, cherries tomatoes and green onions. Also, a half of a Yukon Gold potato with butter and halved roasted Brussel sprouts.
This was an excellent wine and food pairing.
Sláinte,
Michael Kelly
Aridus Wine Company – Finally Visiting and Tasting their Wines in Person
Background
As a wine writer and a recent transplant to Arizona, I knew there were roughly 150 plus wineries in Arizona, with approximately 80% of all the wines produced using Willcox grapes. Decided I needed to understand the area and ventured off to meet a few of the wineries/winemakers and of course taste the wines. Surprisingly I have not been able to find many of the Arizonan wines in local bottle shops or retail stores.
Willcox AVA Background
The Willcox AVA is the largest in Arizona and encompasses 833 square miles in southern Arizona.
Map from University of Arizona Cooperative Extension
The length ranges from 40 to 45 miles, running north and south and the width averaging between 15 to 25 miles wide east to west. It is a large flat valley (or playa/bench) with an average elevation of most vineyards being 4,200 to almost 5,000 feet elevations. The Willcox Playa is sitting between the Dragoon Mountains to the west reaching 7,500 feet and the Chiricahua with the highest point 8,000 feet and Dos Cabezas Mountains 7,500 feet to the east. The highest mountain peak is in the northeast at 8,100 feet. With the high mountains surrounding the high valley floor, the diurnal temperature swings (daytime to nighttime) can average between 30-40 degrees Fahrenheit. This cooling down feature from the mountain air sinking to the basin, is a hallmark in preserving acidity in the grapes.
The land is a combination of sandy-gravelly, alluvial and volcanic loam soils which are ideal for vineyard sustainability. The Willcox AVA was designated in September 2016. Many indigenous people occupied the land like the Chiricahua Apache’s including the well-known leaders Cochise and Geronimo.
The Winery
As the title alludes to “visiting in person” is that I had previously tasted their wines both in California and in Arizona but had not met with them. This was one of the key appointments on my itinerary for this trip. Previous stories have been on their Syrah and Graciano with the Graciano making my annual list of Best Wines tasted in 2024.
Photo from Aridus Wine Company
Met with Jef Steben, their winemaker for the last two and a half years with Scott Dahmer, the winery owner. We met at their standalone tasting room at 145 N Railroad Ave in Willcox, AZ. They also have another beautiful tasting room in Scottsdale, AZ at 7173 E Main St.
Photo from Aridus Wine Company
The conversation started out similar to a few previous ones with other wineries discussing the AMA (Active Management Area) that was designated by the Arizona Department of Water Resources to preserve groundwater supplies, address severed land subsidence and stop earth fissures caused by over-extraction. The issue for Willcox AVA, that being registering for well water rights as to obtain water, everyone must drill wells in to a depth of 420 feet. There is conflict with the valley ranchers who reportedly have an estimated one million to one million and a half head of cattle consuming an extraordinary amount of water. The cattle ranches are “gobbling” up land to increase their ranches and herds. Grape growers in the AVA use a fraction of the water but are strictly regulated. For more information you can read: https://www.azwater.gov/ama/willcox-ama . The irrigation freeze (with some wineries grandfathered) prohibits entirely new acreage being planted. Landowners can only irrigate acres there were legally watered between 2019 and 2024. The crux of the issue is that lactating cow’s consume 25-35 gallons of water per day, beef cows 6-15 gallons per day and bulls require 10-15 gallons per day year-round. Vineyards in the heat of the summer require 5-8 gallons and with a drip system can get by with only 2 gallons a day, being watered 2-3 times a week. With vineyards being dormant in the winter there is a large disparity in consumption with the wineries being shortchanged in this archaic mandated ruling by the government. More later on this topic.
Back to wine! The discussion then centered on Jef’s enology degree from UC Davis in Fermentation Science and subsequent work experience at various wineries. Jef is an extremely experienced winemaker and knowledgeable in his craft. Scott mentioned that the vineyard was planted in 2015 in white wines and in 2018 they introduce their red vines. Today on the 40-acre land, they have 33 acres planted in vineyards in mostly volcanic composition soil. The vineyard is approximately 5,200 feet elevation and is one of the highest if not the highest in Willcox AVA. Being at this altitude provides a cooler climate than the bench (valley) of between 10-15 degrees.
We went through a “limited tasting” by my desire, due to timing and wanting to narrow the scope of wines to be tasted. Currently in their lineup they have the following white wines: Malvasia Bianco, Oasis (blend), Sauvignon Blanc, Scott’s Chardonnay and Viognier. The red wine line up is more extensive with Cabernet Franc, Cabernet Sauvignon, Malbec, Merlot, Petit Verdot, Petite Sirah, Syrah, Tempranillo, Graciano Port and BBB Word Unsaid.
Photo ©Michael Kelly
We settled on a limited number of wines to be tasted and evaluated each wine, which we promptly rated each as delicious. The first two being current offerings of white wine selections. The first wine was called OASIS a special blend that Jef proudly pours of Malvasia and Muscat and one other “secret varietal”. This is your patio pounder first possessing a bright and clean look, with a bouquet of floral aromas. To be served cool and can be paired with just about anything!
Photo ©Michael Kelly
Up next was the 2024 Sauvignon Blanc with its true varietal characteristics of grapefruit, lime and passion fruit. A truly delightful wine and one to be paired with seafood and other selected dishes.
The third white wine will be available in October 2026, that being the Viognier (no picture). This was aged in a stone vat providing texture and nuances not necessarily found in Viognier yet still capturing key aromatics of the varietal. Those include the dominant soft apricot and honeysuckle. Once on the palate, stone fruit and melon gently coated the palate and yet the acidity and uplifting qualities were still present.
Next up was the 2024 Merlot (no picture). An extremely smooth, dark and lovely Merlot for sipping while sitting next to a fire. At this point in the tasting/discussions, what hit me was that while using the dump bucket, as I had two more meetings and some significant driving still to do, I felt extremely guilty as each wine simply got better and better!
Photo ©Michael Kelly
This fourth wine, 2024 Malbec tied for the best scores of the tasting hitting all the key characteristics of the varietal. This again will be released in October 2026. Dark and juicy with an undeniable purple hue in the glass and crossed between a fine waltz and bar room brawl on the palate. Delicious and full of energy and one to get right away!
While the last, after much discussion about the 8th Annual International Cabernet Franc Competition coming up in March in 2027, Scott insisted I try their 2024 Cabernet Franc. While I created the event and am the host, I don’t judge in the competition. Just on the aroma alone, I would declare this wine a real contender for an excellent award (the actual competition being a blind event, so I am not influencing anyone!). This had a similar pedigree like the Malbec being rough and tumble and yet elegant and graceful. I have a friend coming the following week from Texas and bought a bottle to share with him when here. We, or more specifically I was so taken back by the quality of the wine, I didn’t capture a picture. Suffice it to say this would be another one to get upon release.
In conclusion and rushing out of the meeting as it extended the allotted time by over an hour, I was off to another winery. Upon my next visit to Aridus Wine Company, I will allow a lot more time to savor and enjoy their exquisite wines.
Sláinte,
Michael Kelly
https://californiawinesandwineries.com
L’Ecole No.41 Presentation and Wine Tasting at Vinum55 Chandler
Photo ©Michael Kelly
Two weeks ago, attended the L’Ecole No.41 presentation and wine tasting given by Annie Wallace. Upon entering each attendee was given a tasting of 2024 L’Ecole No.41 Chenin Blanc. This was extremely refreshing, a perfect opening on a warm and humid day with a beautiful bouquet with a slight sweet finish and complexity derived from ancient vines that were grafted.
Picture from L’Ecole website
Annie went into the history of L’Ecole No.41 being the oldest winery in Walla Walla in Washington. The word L’Ecole in French means schoolhouse and the No. 41 was the designation of the school district from 1915. The original owners were enthralled with the French countryside and so named the winery. When the schoolhouse was moved to the winery, they added a second story which today is one of their two tasting facilities. Annie went into a detailed geological background showing the ancient activities that produced a unique soil, wind and weather condition for the estate. Wine Enthusiast has named L’Ecole in the top 100 wineries in the USA a total of eighteen times.
Photo ©Michael Kelly
The second wine was a 2024 L’Ecole Frenchtown Sauvignon Blanc. This was wonderfully quaffable with soft citrus on the nose. This was only their second vintage and was aged in both stainless steel and neutral French barrel, then combined for bottling. The taste was almost “too soft” to be a Sauvignon Blanc, but very easy to enjoy solo without food.
Photo ©Michael Kelly
Up next was the highlight of the evening for me being their 2022 L’Ecole Columbia Valley Merlot. It was 85% Merlot with 15% Cabernet Franc for good measure. It was described as having oak tannins with new world fruit. First was the dark and mysterious coloring, followed by fruit forward flavors including plum and dark cherries counterbalanced by a skosh of pepper. The deep coloring was explained by the wide temperature providing a thicker skin than normal which also boosted the tannins providing a tad cranberry quality on the finish. This was not a Merlot talked about in “Sideways”, but rather a “kick ass” Merlot. If you are Merlot fan, this is one worthy of trying.
Photo ©Michael Kelly
Next was the 2022 L’Ecole Columbia Valley Cabernet Sauvignon. This used 100% Cabernet Sauvignon grapes giving it’s a truly remarkable coloring in the glass. It was a balanced wine with softness and tannins kept in check. Wish it had a more noticeable aroma to make it an exquisite wine. That stated it was still a very solid and enjoyable Cabernet Sauvignon.
Photo ©Michael Kelly
We then moved on to the last two wines which were blends. The first being the 2022 L’Ecole Apogee. This is a Bordeaux style wine made with Cabernet Sauvignon, Cabernet Franc, Merlot and Malbec. The vineyard used was from ancient lava flows, bedrock basalt and alluvial soil. This single vineyard designated wine provided structure, a “chewy quality” and noticeable tannins which were all very appreciated.
Photo ©Michael Kelly
Another blend followed being the 2022 L’Ecole Ferguson with a combination of Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec and Petit Verdot. This vineyard has volcanic soil producing concentrated berries giving the imbiber a sharp taste with a tad sharper finish. This wine was given the Decanter Award as the Best Bordeaux in the World with a 98-point score.
All the wines this evening were especially enjoyable with 4 out of 6 making my quality level to be included in the cellar. These were remarkable in providing more depth and elegance than many I personally had previously tasted from Washington.
Sláinte,
Michael Kelly
https://californiawinesandwineries.com
8th Annual International Cabernet Franc Wine Competition registration will open for Early Bird signups beginning October 1st, 2026.
How will the competition be judged? The event will be a blind tasting using the “Danish System”, sometimes called the group method. Unique to this event, two separate judging stations will be set up. The first will comprise of Professional Judges and the second being the People’s Choice Judges (serious consumers). Each set of Judges will award medals and award Best of Show based on geographic regions and categories. Additionally, each set of judges will select a Grand Sweepstakes winner from a taste off all the Division & Category winners.
Who are the judges? We have invited Tom Bender once again to head up the Professional Judging Panel(s). Tom has headed the California Sierra Foothill Competition for over 35 years, served on California State Fair Judges, is a well-known writer for various wine magazines and teaches at a local college. Other judges slated include Mike Dunne retired food editor, wine columnist for the Sacramento Bee, distinguished judge emeritus at San Francisco Chronicle and other events, Fran Cunniffe a DipWSET and certified Sommelier, Tana Cole winemaker from Sonoma Valley, Napa, Lodi and Calaveras AVA’s and other judges with WSET I, II and III qualifications. People’s Choice Judges are astute individuals with years of experience. All judges are prepared with extensive documentation and profiles on Cabernet Franc’s characteristics from various geographic areas in advance. Each wine is judged on its own terroir characteristics within their respective geographic category/area and not against other regions.
Meet three of our six esteemed Professional Judges, Mike Dunne, Shelly Fitzgerald and Tom Bender.
Mike Dunne has been writing wine stories for 50 years, mostly on California wines but also of wines from his distant travels. For 30 years he was a staff writer and editor for The Sacramento Bee in Northern California. When he retired he was the newspaper’s food editor, wine columnist and restaurant critic. In retirement, he continues to write for various publications and platforms. On the wine-competition circuit he has judged up to 23 competitions in a single year. While locked down during the Covid-19 pandemic, he wrote and published a book about the evolution of the wine trade in the greater Sacramento area: “The Signature Wines of Superior California: 50 Wines that Define the Sierra Foothills, the Delta, Yolo and Lodi.” A native San Franciscan who grew up in the foothill hamlet of Sonora, he resides in Sacramento with his wife Martha, also a wine judge.
Shelly Fitzgerald is the Wine Director at Vinum 55 in Arizona, with more than two decades of experience spanning restaurants, retail, wine education, writing, consulting, and judging. She holds the WSET Diploma (DipWSET), Certified Sommelier (CS), Certified Specialist of Wine (CSW), American Wine Expert (AWE), and Italian Wine Scholar (IWS) credentials, and is an Advanced Cava Educator. A longtime WSET educator, Shelly has taught Levels 1 through 3 and currently oversees wine education and programming at Vinum 55. Her experience as a wine judge and writer, combined with extensive travel through wine regions in the United States and internationally, has shaped both her palate and her approachable style of wine education.
Tom Bender is a Sierra foothill resident; and an instructor in the Columbia College Culinary Arts program where he has taught wine and restaurant management related classes for over 45 years. In addition to teaching, he currently is the Sierra Foothill salesperson for Astoria Wine Group, representing over 25 premium wineries. From 2006 to 2024 he managed O’Brien’s Market extensive wine department and popular wine bar in Modesto, CA. Prior to that he managed Columbia’s City Hotel for over 25 years, where he created its award-winning wine list and cellar.
Over the years he has been fortunate to visit most of the world’s most important wine regions including lesser traveled ones such as China, Turkey, and Croatia. Since 1981 he has coordinated the Calaveras County Fair “Sierra Foothill Wine Competition”. He is also a judge at a number of competitions including the CA State Fair, Amador County Fair, the International Cabernet Franc Judging, and Folsom’s Sierra Foothill Judging. Tom has also been a successful home winemaker for over forty years, having won gold medals for wines made by his college class and the “Lost Boys”, a fun group of local Sonora home winemakers.
Registration information will be announced on Thursday, Oct 1st, 2026.
Cheers,
Michael Kelly, Founder of International Cabernet Franc Wine Competition
This year’s co-sponsors are:
Gold – Commemorative Air Museum, Mesa, AZ. https://www.azcaf.org
Gold – John Lilly, Premier Real Estate Advisor, http://www.JohnLillyProperties.com
Silver – D’Vine Bistro & Wine Bar -Mesa, https://www.dvinebistromesa101.com
Silver – VINUM55, Scottsdale https://www.vinum55.com
S-K-Y-H-A-V-E-N Vineyards & Wines Visit, Willcox AVA, Arizona
Background
As a wine writer and a recent transplant to Arizona, I knew there were roughly 150 plus wineries in Arizona, with approximately 80% of all the wines produced using Willcox grapes. Decided I needed to understand the area and ventured off to meet a few of the wineries/winemakers and of course taste the wines. Surprisingly I have not been able to find many of the Arizonan wines in local bottle shops or retail stores.
Willcox AVA Background
The Willcox AVA is the largest in Arizona and encompasses 833 square miles in southern Arizona.
Map from University of Arizona Cooperative Extension
The length ranges from 40 to 45 miles, running north and south and the width averaging between 15 to 25 miles wide east to west. It is a large flat valley (or playa/bench) with an average elevation of most vineyards being 4,200 to almost 5,000 feet elevations. The Willcox Playa is sitting between the Dragoon Mountains to the west reaching 7,500 feet and the Chiricahua with the highest point 8,000 feet and Dos Cabezas Mountains 7,500 feet to the east. The highest mountain peak is in the northeast at 8,100 feet. With the high mountains surrounding the high valley floor, the diurnal temperature swings (daytime to nighttime) can average between 30-40 degrees Fahrenheit. This cooling down feature from the mountain air sinking to the basin, is a hallmark in preserving acidity in the grapes.
The land is a combination of sandy-gravelly, alluvial and volcanic loam soils which are ideal for vineyard sustainability. The Willcox AVA was designated in September 2016. Many indigenous people occupied the land like the Chiricahua Apache’s including the well-known leaders Cochise and Geronimo.
The Winery
Picture by SKYHAVEN Vineyards and Wines
SKYHAVEN Wines was recommended by another winery and very much appreciated. Spoke to Bridget on the phone, setting up the time and date for the visit. Upon driving down several “dirt & gravel” roads, I had no idea what to expect. Drove in cold and I was instantly warmed up by their radiant personalities, open hospitality and sincere desire to produce outstanding wines.
Met with Chris Brinkmeyer, who is trained and earned his viticulture and enology degree from Yavapai College. He spent time working at Pillsbury Wine Company honing his craft. You know he has a twist on producing wines as rather than calling himself the winemaker, he goes by The Wine Shepherd. Once into our conversation, it made perfect sense as his belief is that “great wine isn’t manufactured, its guided. Coaxed. Listened to”.
His life partner is Bridget Hildebrand who also has a unique title as CPKO (Chief Pants Kicking Officer)! While a bit lighthearted, Bridget spent 25 plus years in building brands in the tech industry and traveling about the world tasting wines indigenous to various areas. Bridget handles the marketing, manages the tasting rooms and is the glue holding these various pieces together.
Just by the self-anointed job titles, this is no ordinary winery! While appearing lighthearted, their work ethic and determination is at a higher level. While only being in their second year, they have won awards at both the prestigious 2026 San Francisco Chronicle and Arizona Governor’s Cup wine competition. For a newbie wine company, this shows the dedication to their craft. Well done Chris and Bridget, the future is extremely bright for you.
Their property is ten acres with seven and half planted in vines. Each of the previous wines are all small lot with limited and controlled batches.
The name Skyhaven is a bit long, suffice it say it is easy to understand with the sky pictures taken this afternoon. The balance of story Chris or Bridget will be happy to tell.
Photo ©Michael Kelly
The winery’s focus is on French, Spanish, and Italian varietals grown on the high-desert Willcox Bench. Their current line up includes 2023 Syrah, 2023 Pandemonium blend (43% Grenache, 43% Mourvèdre, 14% Syrah), 2025 Viognier and 2025 Spectre Rosé. While all these wines are solid wines, their award-winning wines include:
2023 Cabernet Franc – 2026 San Francisco Gold Medal Winner
2023 Mourvèdre – 2026 San Francisco Silver Medal Winner
2023 Artificer Petit Verdot – 2026 San Francisco Silver Medal Winner
They have also received awards from the Arizona Governor’s Wine Competition.
We sat and discussed many topics beyond their delicious wines for some time. When tasting through about five wines, all being solid elixirs, three stood out as excellent and exquisite. The first was their Syrah. This is 98% Syrah and 2% Picpoul Blanc making this a solid representation of Rhone French wine. Dark and luscious on the eyes, with fruit forward aromas and taste, coupled with a modicum of tannins and finishing smooth and silky. The wine was aged 18 months in neutral oak barrels and goes for $34/bottle. This wine won a Gold Medal at the SF Chronicle wine competition and at the 2036 Governor’s Cup a Silver Medal.
Photo ©Michael Kelly
Next up tasting was the 2023 Cabernet Franc, a Gold Medal winner at SF Chronicle wine competition. Only a few wineries from my limited research in Willcox AVA produce a Cabernet Franc. This wine on the eyes again provided a cavernous darkness in color and held all the varietal characteristics of both old world and new world combined. Pyrazines were minimal with only the exquisite taste of the fruit being presented. Aged 18 months in neutral oak. This wine also won a Gold Medal at the 2026 Arizona Governor’s Cup and “Judge’s Choice” award. An excellent representation of Cabernet Franc. I purchased a bottle on my way out!
Photo ©Michael Kelly
The third being their Viognier. We got caught up discussing a specific Double Gold and Best of Class Viognier wines which I had judged at a recent competition in California and the similarities with their bottle. We discussed getting together in Mesa to try a side by side tasting soon. All three of us were so engaged in the conversation, no picture was taken!
Don’t despair, as they have two tasting facilities; one at the winery and just opening October 1st -3rd in Bisbee at 14 Main Street. If you can’t attend either of those locations, they are scheduled to be at the SanTan Art and Wine Festival October 31 to November 1st, 2026 at 2218 E Williams Field Road, Suite 235, Gilbert, AZ in the Phoenix area.
Sláinte,
Michael Kelly
https://californiawinesandwineries.com
Visit to Birds and Barrels Vineyards in Willcox AVA, Arizona
Background
As a wine writer and a recent transplant to Arizona, I knew there were roughly 150 plus wineries in Arizona, with approximately 80% of all the wines produced using Willcox grapes. Decided I needed to understand the area and ventured off to meet a few of the wineries/winemakers and of course taste the wines. Surprisingly I have not been able to find many of the Arizonan wines in local bottle shops or retail stores.
Willcox AVA Background
The Willcox AVA is the largest in Arizona and encompasses 833 square miles in southern Arizona.
Map from University of Arizona Cooperative Extension
The length ranges from 40 to 45 miles, running north and south and the width averaging between 15 to 25 miles wide east to west. It is a large flat valley (or playa/bench) with an average elevation of most vineyards being 4,200 to almost 5,000 feet elevations. The Willcox Playa is sitting between the Dragoon Mountains to the west reaching 7,500 feet and the Chiricahua with the highest point 9,759 feet and Dos Cabezas Mountains 7,500 feet to the east. With the high mountains surrounding the high valley floor, the diurnal temperature swings (daytime to nighttime) can average between 30-40 degrees Fahrenheit. This cooling down feature from the mountain air sinking to the basin, is a hallmark in preserving acidity in the grapes.
photo by Karen Fasimpaur from Portal
The land is a combination of sandy-gravelly, alluvial and volcanic loam soils which are ideal for vineyard sustainability. The Willcox AVA was designated in September 2016. Many indigenous people occupied the land like the Chiricahua Apache’s including the well-known leaders Cochise and Geronimo.
The Winery – Birds and Barrels Vineyards
Photo ©Michael Kelly
The Winery was founded by Chad and Monica Preston in 2015. Previously they were in real estate in the Phoenix area and had a goal to produce artisan wines. They harvest their grapes by hand, and carefully handle all the pressing and winemaking functions. They believe this is critical in maintaining high-quality wines which they take great pride in producing.
The vineyard is comprised of 15 acres planted in a variety of grapes with Birds and Barrels consuming all their grapes with no selling off of their grapes to other wineries. The mix of grapes are roughly 40% white and 60% red grape varieties. Their current wine releases include a wide assortment: Dolcissimo (Symphony), Malbec, Petit Verdot, Rosé (Syrah), Vino Bianco (Riesling & Chardonnay), Riesling, Chardonnay, SBR (Tannat, Petit Verdot, Malbec), Syrah Batch (Sirah/Shiraz), Grenache, Petit Manseng, Tempranillo, Over and Under Blend (Malbec & Syrah) and a few other blends.
Photo ©Michael Kelly
We met at their vineyard location which is a large room that can be utilized for a variety of events with one side being glass with a beautiful view of vineyards, the playa and mountains in the distance. The Vineyard being located at 5000 E Arzberger Road and their in-town tasting is located at 100 N Railroad Ave in downtown Willcox.
Far too many wines to taste at one sitting but we were able to taste and discuss six wines with each of them approachable and easy drinking. Two wines of those tasted stood out as being exceptionally delicious. There were the Over and Under (Malbec & Syrah) and SBR blend.
Photo ©Michael Kelly
2021 Over and Under Blend hit all the key points of my evaluation on the eyes, the nose/aromas, taste and finish. Easy sipping, with rounded and caressing tannins, blueberry and mocha notes with a lovely soft finish having just a modicum of sweetness with a 50/50 blend of Malbec and Syrah.
Photo ©Michael Kelly
This non-vintage SBR red wine of 60% Tannat, 20% Petit Verdot, and 20% Malbec. As it turns out this is Monica’s favorite in their line up (if you can have a “favorite child”). They describe it as a “Super Bold Red”. Once again, it hit all my evaluation marks for on the eyes showing a clean and radiant coloring, on the nose with aromas of beautiful dark fruits with corresponding tastes and with the finish being a soft landing with tannins that were silky smooth.
Once tasting their wines, it is very understandable to comprehend their slogan “refinement in a bottle”.
Sláinte,
Michael Kelly
https://californiawinesandwineries.com