2023 LVVC Blend from Wood Family Vineyards – Specific Aromas and Flavors
Photo ©Michael Kelly
Background
What is LVVC? LVVC stands for Livermore Valley Vintners Collective a group of winemakers in Livermore Valley who showcase what can be achieved solely with Livermore grapes. Each year a “framework” of grape selections and percentages are announced. Each of the participating wineries make their wines according to the strict framework (usually one varietal with a percentage) and up to several grapes with a minimum and maximum percentage. This allows each winery to have “similar expressions” of the blend yet allowing individual creativity.
The requirements for 2023 were that that between 30-40% had to be Cabernet Sauvignon and the winemakers could use anything they wished with no one varietal being more than 25%.
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
2023 Wood Family Vineyards blend is 30% Cabernet Sauvignon, 25% Merlot, 25% Grenache, 16% Syrah and 4% Mourvèdre. All the blends this year were a combination of Bordeaux and Rhone varieties which proved interesting to pair with food. More below on that subject.
In previous vintages, it was very easy to taste and disseminate each varietal, but this year was a bit more difficult. The Cabernet Sauvignon was easy enough to root out with its tannins and fruits, but the Merlot put a blanket on it to keep it in check. The Grenache was light and its berry driven fruit was tucked away behind the bolder Cabernet Sauvignon. The Syrah provided body and dark fruits of blackberries and blueberries. The Mourvèdre with its thicker skins added both a boldness and chewy mouthfeel to the finish.
A very enjoyable drinking wine with both boldness and subtle nuances to be discovered in each sip.
The 2023 LVVC from Wood Family currently goes for $45/bottle. It came in at 14.9% alcohol and was aged in 25% new French oak barrels, 3% new Hungarian oak and the balance neutral for 26 months. A wine to be consumed stand alone or with very selective meals. Only 192 cases were produced. It will be released on August 22nd and 23rd at their Third Quarter Club Release Party.
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 chicken enchiladas prepared with whole wheat tortilla shells, cut pieces of chicken breasts, salted butter, minced garlic, diced tomatoes, chopped red onion, chili powder, ground cumin, kosher salt, chopped cilantro, red enchilada sauce and cheddar cheese. Topped off with fresh Pico de Gallo and served with toasted corn.
The wine with its variety of grapes worked wonderfully with the grapes of bold flavors and the fruit surrounding each bite with a great counterbalance.
The Winery
Photo from Wood Family Vineyards
Many stories on Wood Family Vineyards have been written, and I would suggest the following links to get a better understanding of the winery and wines offered.
https://californiawinesandwineries.com/2025/01/20/2022-wood-family-vineyards-big-wood-zinfandel/
https://californiawinesandwineries.com/2024/08/23/2022-wood-family-vineyards-chardonnay/
These links will help provide you the breath, scope and award-winning wines offered by Wood Family Vineyards.
Sláinte,
Michael
Concannon Vineyards & Winery – A Grand Vision for Growth by Tom Lemmons
Photo of Concannon Vineyard
On a recent visit to northern California, I was asked to visit Concannon Vineyards & Winery for several reasons. One of the reasons is that they recently acquired Cuda Ridge Wines and the other is that Harrison Miller, their DTC Marketing & eCommerce Manager, had requested that I stop by on my next visit.
Photo ©Michael Kelly
The meeting was set up with Tom Lemmons, the CEO of Concannon Vineyards & Winery, Larry Dino, the winemaker of Cuda Ridge Wines, Kevin Baskin, VP of Lemmon Family Vineyards & Concannon Vineyard and Harrison Miller. After a brief introduction to Tom & Kevin, we embarked on a golf cart tour of the facility. Tom took over the facility in from The Wine Group.
Photo ©Michael Kelly
The Wine Group previously expanded and used Concannon site to do many things beyond Concannon production. For example, The Wine Group was bottling around 34,000 cases per day on two of their fully automated bottling lines. This allowed them to bottle 25 million cases a year. These lines are still “in place” but have been decommissioned for they are far beyond the current Concannon and Cuda Ridge production levels.
Photo ©Michael Kelly
Currently they are expecting around 30,000+ cases to be produced in 2026. This includes a wide range of wines. The current varietals being produced are Cabernet Sauvignon, Petite Sirah, Sauvignon Blanc, Cabernet Franc, Chardonnay, Sémillon, Malbec, Petit Verdot, Pinot Noir, Grüner Veltliner, Albariño, Viognier, Zinfandel, Syrah Mourvèdre and Grenache Noir. There are so many additional creative blends, far too many to list, and would direct you to their website. Today the total acres under vine is 136 and the potential is around 232 total acres.
Along the drive around the property, various stops were made to where they have cleared the land for a new Olive Grove Lawn area opening in Spring of 2027. This will be a large area for wedding ceremonies and private parties. Adjacent and already built are office spaces for winemaking staff, lab area and a few private rooms that could accommodate weddings or small corporate events.
Tom’s vision is at times breathtaking as he has a myriad of ideas and wants them all implemented as soon as possible. He is a visionary not just for Concannon but for Livermore in general. His goals include specialty stores, a boutique hotel and even perhaps another wine brand on the property. With additional space Harrison mentioned ideas like aroma therapy and mindful movement yoga. Tom wants Concannon to be a focal point for the Livermore Wine community as well as growing their wine business. They have already implemented on site a Pedego Electric bike rental which one can easily meander via bike paths to other wineries and downtown restaurants.
Photo by Concannon Vineyard
One of the more interesting projects is the inside remodeling of the Victorian House founded by James Concannon in 1883 and is a California Historical Landmark #641. Leaving the exterior in its pristine condition, Tom has embarked on hiring wood working craftsmen to upgrade the interior. What I saw will leave you speechless with the intricate woodworking designs. Kevin and Tom have a few other “special ideas” they are also implementing but will let them divulge when appropriate.
Photo ©Michael Kelly
To increase production, the team is in discussions with regional and national wholesale distribution to broaden their status beyond a 100% DTC winery.
Back to the tour seeing their interior barrel room which is beautifully decorated in wood and can be rented for various events.
Photo ©Michael Kelly
The amount of land both under vine and acres just recently replanted is astonishing as viewed in this picture.
Photo ©Michael Kelly
One of the more interesting rooms was viewing their state-of-the-art laboratory. Winemaker Brett Fikse has at his disposal just about all the tools needed for in-house information on the development of each batch of grapes and wine. This includes almost everything that is needed to be measured without any wet chemistry or manual titrating. Here is just some of the equipment:
- GC gas chromatography machine
- A spectrophotometer for wine color determination and measuring phenolic compounds
- An automatic alkalizer and density meter
- A Chemwell automated lab analyzer to run enzymatic tests for residual sugars, volatile acidity, malic acid, etc
- An Oenofoss for rapid analysis using infrared spectroscopy
- A turbidity meter to measure the wine’s clarity or cloudiness
Photo ©Michael Kelly
At the conclusion of the tour we settled back at the Historic Wine Library and tasted a few of the Concannon wines and Cuda Ridge Wines.
Photo ©Michael Kelly
We started out with the 2024 Chardonnay Reserve that frankly was spectacular and tasty. I have for years purchased a lot of Livermore Chardonnay and this is one of the best! Aromas and flavors of honey suckle blossoms, caramel and stone fruit blend together to provide a gentle buttery and brioche finish. This wine won Best of Class at the 2026 San Francisco Chronicle Wine Competition and Vine Pair awarded it 93 points. This wine is listed at $45/bottle.
Photo ©Michael Kelly
Following the Chardonnay was their 2025 Cabernet Franc Blanc in keeping Livermore Valley focused on Cabernet Franc. This wine provided the nose and refreshment of a light Cabernet Franc with the juices providing a peach dimension. Aged in stainless steel for three months and coming in at 13.5% for a great summer treat. Priced at $35/bottle and rated at 93 points by Wine Enthusiast.
Photo ©Michael Kelly
We then switched our attention to the red wine offerings starting off with the 2021 Concannon Cabernet Sauvignon (74%) and Cabernet Franc (26%) blend. When you can combine two strong wines and produce one of the smoothest wines you have discovered the recipe! Combining Cabernet Franc’s herbaceous quality and the fruit medley of Cabernet Sauvignon it was close to being heaven sent. Blueberries and blackberries swirled merrily on the palate with excitement. An excellent wine at $55/bottle. The current release is the 2022 vintage and is listed at $50/bottle.
Photo ©Michael Kelly
Next up was an opportunity to compare two excellent Cabernet Sauvignon wines side by side. The first being a Cuda Ridge Wines Black Label with French & American oak treatment that was strong and with present and appropriate edgy tannins perfect for a juicy ribeye steak. This wine goes for $45. The second wine is called the Mother Vine named for their 1893 vine still located on the property. This is root stock of 7,8 and 11 and used in Chateau Margaux. An extremely silky-smooth Cabernet Sauvignon on the finish. $55/bottle
Photo ©Michael Kelly
Here is the picture of Mother Vine on the property that is planted on the estate.
Photo ©Michael Kelly
All these wines received my ratings as the Best Wines Tasted in 2026! It was amazing that these wines rated so highly at one sitting, which seldom happens. Only 2-3% of all the 1800-2000 wines I taste yearly make my annual Best Wines Tasted list.
The last wine tasted was the 2023 Captain Joe’s Petite Sirah made with 100% Petite Sirah estate grapes. Dark and brooding with black fruit and plum flavors. A “masculine wine” with strong tannins and a “feminine side” finish with baking spices and vanilla. The 2023 is the current vintage and aged 16 months in both American and French oak. The wine is listed at $50/bottle with 14% alcohol.
Photo ©Michael Kelly
This concluded the tasting portion of the visit with Larry and Harrison.
It has been some time since I had tasted several of the Concannon wines and appreciated the opportunity to taste some of these exciting wines.
If you should be in Livermore Valley tasting, which there are many solid wineries, Concannon should be on your list to visit. Today with their existing facilities and tomorrow with Tom’s vision, this can only get better.
Sláinte,
Michael Kelly
https://californiawinesandwineries.com
Enjoyed Guests Saturday Evening With Foods and Some Exquisite Wines – Napa Valley, Livermore Valley, New Zealand, Sonoma and Germany
Photo ©Michael Kelly
With temperatures hitting 113 degrees in the afternoon, three refreshing white wines were opened and one Rosé to match some of the first rounds of foods. The three white wines chosen were a 2023 Oyster Bay (New Zealand) Sauvignon Blanc, 2024 Dr. Heideidmanns-Bergweiler Riesling (Germany) and a surprisingly solid Kirkland Sonoma County Chardonnay.
Photos ©Michael Kelly
The Rosé was a 2023 Wood Family Vineyards “The Pearl” Rosé. These were the best wine pairing with the first round of foods being marina and puffy bread cheese with Marinara sauce, pot stickers with Gyoza sauce, garlic toast, corn chips with a mango, jalapeño sauce, deviled eggs and a few other delights.
Photo ©Michael Kelly
Those wines once exhausted the gathering wanted to go with red wines. Managed to find a few nice red wines such as the 2010 Husic Vineyards Cabernet Sauvignon from Napa, the 2011 Dunn Vineyards from Howell Mountain in Napa Valley and the paramount wine being the 2006 Robert Mondavi Cabernet Sauvignon Reserve.
Those wines went especially well with Castelvetrano olives, a charcuterie plater of cheeses and salami, a jalapeño dip, and a few other dishes. The dessert was a prepared small bowl of freshly cut peaches, Burrata cheese, fresh basil, prosciutto and drizzled with Balsamic glaze. Picture below was from a previous dish I had prepared as I forgot to take a picture of it last evening.
Photo ©Michael Kelly
Those wines only lasted just so long and back to the cellar to pick up a few more including a 2023 Cuda Ridge Wines Carmenere from Livermore Valley. As the evening slowed down the group went with one more white wine: 2024 Wood Family Vineyards Chardonnay (Livermore Valley). More nibbles came out of crackers and assorted treats but again no pictures.
It was great to see friends we hadn’t seen for over a year. Lots of laughs and comradery between all of us. Towards the end of the evening, our eldest daughter/son-in-law stopped by and we continued the conversations around a myriad of subjects. When they left and we cleaned up, we hopped into bed just after midnight. Not bad for the gathering that started at 4 pm!
Sláinte,
Michael Kelly
https://californiawinesandwines.com
https://woodfamilyvineyards.com
https://www.cudaridgewines.com
https://www.husicvineyards.com/
https://robertmondaviwinery.com
https://www.oysterbaywines.com/us
Mea culpa Germany – Or as they say in German “meine Schuld”
Photo from Prüm winery
This week attended a most informative, provocative and engaging presentation on German Riesling. While I enjoy a nice dry Riesling especially with specific dishes, I have shied away from German wines since 1976. Yes, that is a long time but had an experience with a German wine salesman who came to our house loaded with beyond sweet wines that they offered for their wine club. We tasted some 6-8 wines and couldn’t stomach any of them. Since then, found a few American produced dry Riesling including Smith-Madrone Vineyards which I consider the best in California.
When this seminar and tasting arose from Vinum55, thought it was time to better understand German Riesling. While I have wines in the cellar from Chile, Argentina, Canada, Portugal, France, Spain, Italy, Croatia, and many states around the US, not a single German wine has appeared in the cellar. This is where my mind was reset this week.
Photo ©Michael Kelly
The presentation was done by Ian Ribowsky GM of SA Prüm, who not only has a vast knowledge of wine, but a mesmerizing speaker, provided a tutorial on the history of German wine business and tasting. It is difficult to sum up the scope of this one-and-a-half-hour interaction with him. He first went through the history of the Prüm family name and their 800-year history. The winery and winemaking today are under Saskia Prüm who is an enology graduate of Geisenheim and the first woman in their 800-year history to lead the winery.
Photo from Prüm winery
Before getting into the wine, Ian delineated the geography of the Mosel River where their vineyards in various villages are located. First the area is at the 51st latitude extremely northern compared to USA vineyards, on extremely steep hillsides, some being 80% slope. The soils from the area have been tested and date back some 390 million years ago on Devonian slate. This soil provides continuing heat even through the evening. The vines are resistant to frost and mildew and the minerals in the soil provide heavenly aromatics and complexity.
Next Ian discussed the history of The VDP (Verband Deutscher Prädikatsweingϋter) an association of Germany’s top wine producers with promote standards of quality and ecological management. This includes rigorous adherence to the protocols establishing low yields, strict rules on weights on harvest practices, selective hand harvesting, etc. All to secure the future of Germany’s historical wine presence in the global market. Of the 16,000 wineries only 202 are members. You must be invited to be a member of this exclusive quality assurance group of wineries.
The last background information discussed was the qualification and naming of wines from dry Riesling to a sweet to Riesling to “stickies” (very sweet). Also mentioned the age ability of Riesling wines from Germany, which was a revelation with some going up to 50 years!
All of this before the first sip commenced! Truly a fascinating and eye-opening educational experience.
We then began the wine tasting tour, which I’ve included and a couple of my notes on each:
2023 Raimund Prüm Solitar Dry Riesling – 11.5% alcohol, 6.9 g/l RS, flavors of orange/tangerine, great acidity – $25/bottle. (sorry no picture)
2022 Prüm Blue Trocken Dry Riesling VDP – Green apple -$30/bottle
Photo ©Michael Kelly
2020 SA Prüm Wehlen Sonnenuhr GG Dry Riesling – 5.4 g/l RS, will last up to 50 years, no toast on the German barrels, fermented 3-5 months, 1 year in oak, a faint light aroma -$95/bottle.
Photo ©Michael Kelly
2015 SA Prüm Wehlen Sonnenuhr GG Dry Riesling – 9 g/l RS, 8.8/l acidity, to be paired with a big meat with no sauce, this specifically was age worthy for 50 years. – $95/bottle.
Photo ©Michael Kelly
2025 Raimund Prüm Essence Riesling – 22g/l RS, Acid at 7.7, considered their everyday or pleasurable wine, pineapple, peach, apricot, medium dry, will age 10 years, great with fish, salads, chicken and spicy dishes – $25/bottle
Photo ©Michael Kelly
2020 SA Prüm Wehlen Sonnenuhr Riesling Kabinett – 42.8 g/l, alcohol 8.2%, lemon and lime flavors, fruity but not too sweet – $42/bottle
Photo ©Michael Kelly
2019 SA Prüm Wehlen Sonneunuhr Riesling Spätlese – a minimum of 60 g/l, ability to age 60 years, 8.5% alcohol, very sweet, a dessert wine – $55/bottle.
Photo ©Michael Kelly
Significant discounts were offered on purchasing three packs for each of the wines. PH levels for all these wines ran in the 2.7 to 3.1 range. On the dry Riesling, they were fragile, exquisite and aromatics were astonishing. One of the last slides shown was a food pairing with each type of wine showing the diversity of foods that are optimal with different Riesling profiles.
Photo ©Michael Kelly
This is a brief summary of the evening. Should you get an opportunity to listen to Ian or travel to Germany, make SA Prüm a must visit. All their wines are rated in 90+ range and some are going as high as 98 points. Your mindset on Germany Riesling will be blown away (like me) and you will endeavor to search out German Riesling’s going forward.
Sláinte or more appropriately ‘CHirz,
Michael Kelly
HARAS DE PIRQUE – CHILEAN WINE TOUR
Photo ©Michael Kelly
Another fun tasting this week, this one held in Chandler. It was called the Chilean Wine Tour put on my Vinum55. Lauren Reed from Signature Wines provided a wide range of wines showcasing Chilean diversity beyond Carménère. Wines were:
2024 Haras Pirque “Albaciara” Sauvignon Blanc – she stated many Gen Z’s were dropping a slice of jalapeño in their glass of the wine?? Tasted more like a New Zealand than Old World.$20
2024 Haras Pirque Chardonnay. This Vintner has 240 acres under vine in the Maipo Valley. Chile has 300,000 acres planted in vines with 800 active wineries and is the 6th largest producer in the world. This wine was aged in both stainless steel & concrete. $20
2024 1865 Tayu Pinot Noir – great color, semi-transparent. $32
2022 Dakel Pinot Noir- only 400 cases produced with coastal influence by Jackson Family. $72
2022 Haras Pirque “Galantus” Grand Reserve Cabernet Franc – 82% Cabernet Franc & 18% Carménère, 14 months in oak. For my tastes the best wine of the evening. $40 (I did purchase a 3 pack)
2020 Araucano Gran Araucano Cabernet Sauvignon- extremely smooth tannins. $55
2020 Sena – a Bordeaux style wines with high accolades. 53% Cab Sau ugnon, 25% Malbec, 15% Carménère and 7% Petite Verdot. $150
A great evening showing the diversity of Chilean wines but had hope to taste at least one high end Carménère.
Sláinte,
Michael Kelly
https://californiawinesandwineries.com
(Not all wines shown)
Cuda Ridge Wines Acquired by Lemmon Family / Concannon – What does it mean?
Photo from Concannon Vineyards
Larry, Margie and daughter Megan with the purple Barracuda in front of the California Historical Landmark No.641 founded by James Concannon in 1883 on the Concannon Vineyard.
Cuda Ridge Wines was founded in 2007 by Larry and Margie Dino. They announced the move of Cuda Ridge Wines from Arroyo Road in Livermore moving August 1st to Concannon Vineyards and Winery at 4590 Tesla Road in Livermore and a few questions have been asked?
When entering Concannon Winery’s courtyard off to the right is Cuda Ridge Wines indoor tasting room. Photo from Larry Dino
First what will happen to Cuda Ridge Wines label. In a nutshell, nothing bad and only good will prevail. Cuda Ridge Wines will continue with their label and have a separate tasting room at Concannon. They also will have a designated area in the lawn pavilion, one side for Concannon wines and one for Cuda Ridge Wines.
Photo ©Michael Kelly
Margie Dino has completed transforming a beautiful space at Concannon Winery to make a cozy, warm and friendly indoor tasting bar and room. Kevin Baskin, VP at Concannon, I know worked quickly and long hours in getting the room ready by August 1st.
Photo from Larry Dino
With Larry’s Cuda Ridge Wines being acquired by Lemmon Family/Concannon will he still be doing Bordeaux style wines? The simple answer is yes and even more wines are planned. Larry will continue to be the consulting winemaker for all his product portfolio as well as consult, if necessary, with Concannon’s winemaker Brett Fiske.
The benefits of being co-located with Concannon are immense:
- Concannon’s wine club members will now be able to taste Cuda Ridge Wines at the same location and vice-a-versa.
- Cuda Ridge Wines will be able to use Concannon’s state-of-the-art laboratory on site without sending it off to a lab.
Photo ©Michael Kelly
- Cuda Ridge Wines can leverage mobile bottling line production now and fully automated system down the road, increase barrel storage area, etc.
- Cuda Ridge Wines will also have access to many new winery machines such as a newly installed press that can handle up to 17 tons and cold storage of the juice automatically! This new press is not a typical bladder press but a wire mesh with the juice being captured and refrigerated immediately.
Photo from Larry Dino
- Cuda Ridge Wines will continue to be a small boutique and artisan winery producing wines of distinction and award-winning quality.
Photo from Larry Dino
- Cuda Ridge Wines will be able to leverage Concannon’s resources for marketing (Harrison Miller) and production personnel.
- Without going into a lot of detail in this story, but in a subsequent story, Concannon has a vision for what Concannon Winery will become and Cuda Ridge Wines will hop on the train with events, wedding venue, special events, etc.
- Concannon and Cuda Ridge Wines, as production grows, are in active discussion with distribution partners to increase their market presence.
If there was a picture of everything coming up roses, it would be a picture of Cuda Ridge Wines finding its new, creative and innovative home at Concannon Vineyards.
More on Concannon Vineyards vision and plans in an upcoming story.
Sláinte,
Michael Kelly
Cellar13 Winery – An Exciting New Beginning
It is not often one gets to see a small company at its inception to grow and become a substantial part of a community. That is the case with Cellar13 Winery, with Darin Winton and Gail Henderson.
Photo from Cellar13 website
Firstly, their beginnings gained momentum with winning local wine competitions and then received national press at the SF Chronicle Wine Competition. Starting in 2017 after retiring, Darin took up winemaking, starting with enology classes and volunteering for various harvests. He became the Assistant Winemaker at local winery where he started honing his craft. Gail Henderson’s background is Human Resources for ten years and then the last twenty years she has been working as a licensed real estate broker. Gail is responsible for running Cellar13 behind the scenes with marketing, social media, wine club, holding tastings, winemaker’s dinners and so much more.
Darin is a quarter Cherokee Indian heritage and proudly uses that language for some of his wines. The artwork on the bottles is also done by a Cherokee Indian John Balloue, Darin’s uncle.
In a very short time Darin has received numerous awards for each of his wines. The list is too extensive to enumerate here but would direct you to their website to see the complete list. A few examples:
*2023 Chardonnay – Gold Medal Winner, 2026 SF Chronicle Wine Competition
*2025 Chardonnay – Gold Medal Winner, 2026 SF Chronicle Wine Competition
*2025 Albariño -98 Points, Best of Class, Double Gold Medal Winner, 2026 Orange County Fair Commercial Wine Competition
*2023 Sauvignon Blanc – Double Gold Medal Winner, 2025 SF Chronicle Wine Competition
*2025 Sidanelv – Best of Show (White Wine Blend), Best of Class, Double Gold Medal Winner, 2026 Alameda County Signature Wine Competition
*2019 Cabernet Sauvignon – Double Gold Medal Winner 97 points, 2023 Sunset International Wine Competition. Double Gold Medal Winner, 2024 Orange County Fair Wine Competition, top 1% of awards. Gold Medal Winner, 2023 SF Chronicle Wine Competition.
*2021 Cabernet Franc – 92 points, Gold Medal Winner, 2024 East Meets West Wine Competition. Gold Medal Winner-2024 Alameda County Fair. Gold Medal Winner – SF Chronicle Wine Competition.
And so many more………..
That is brief outline of their hard work and effort on chapter one from start to phenomenal growth.
Now on to chapter two. They have been pouring at Swirl in downtown Livermore and various popup locations for years. Now the exciting news: they just signed a lease agreement to take over the previous Cuda Ridge Wines location (with Cuda moving to the Concannon site). Cellar13’s new location, hopefully by the end of September, will be 2400 Arroyo Road in Livermore. They are over the moon to finally have a “home base” in which to host both their loyal club members and have the public experience their wines. Darin will also have a “home” to produce his wines.
Photo ©Michael Kelly
On a recent visit to Livermore Valley, I stopped by Swirl where they were pouring on Sunday afternoon. Greeted by the hard-working Gail pouring wine with her effervescent smile. We started off with one of my standard wines in the cellar, their award-winning Albariño.
Photo ©Michael Kelly
Next up on the tasting and then joined by one my favorite judges/SOMM’s Fran Cunniffe, to taste the 2025 Sidanelv wine, a refreshing and crisp white blend of 25% Albariño and 75% Sauvignon Blanc.
Photo ©Michael Kelly
We moved on with Darin providing “color commentary” on each exquisite and tasteful wines we sipped. The one in the picture was their Pinot Noir.
Photo ©Michael Kelly
We continued through with their Cabernet Sauvignon and Cabernet Franc selections. A great afternoon!
In the interim if you can’t wait until the end of September to taste their wines at their new home, they will be pouring at Swirl in downtown Livermore before moving to their permanent winery/tasting room on Arroyo Road.
Sláinte,
Michael Kelly
2023 Gérard Bertrand Heritage An 825 Crémant de Limoux Brut with Dinner
Photo ©Michael Kelly
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Recently picked up a couple of these bottles at a local event after tasting the wine. At the tasting, while going through six or seven different wines, this stood out as being the best I tasted that evening.
The wine is made up of four varieties of grapes: Chardonnay (58%), Chenin blanc (28%) and Pinot Noir (14%). Gérard Bertrand Heritage An 825 Crémant de Limoux Brut is a traditional-method French sparkling wine from Languedoc. The wine can be found for around $21 and comes in at 12% alcohol.
A quick refresher that Crémant is a French sparkling wine made outside the Champagne region using the traditional bottle-fermentation method. Key features include regional variety, lower cost, and a creamy texture. They use the méthode traditionnelle, meaning the second fermentation happens inside the bottle. Named for crème (cream) because of its soft and fine bubbles.
First on the eyes a light golden color with aromatics of honey, green apple and brioche. On the palate definite structure and elegance giving way to sips of enjoyment. The small bubbles only added a finesse and light quality to the wine. The winery states “the Chenin adds vivacity and enhances longevity.”
Light, refreshing and uplifting would best describe this wine.
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
The meal this evening was called Chicken and Spinach Skillet Pasta with Lemon & Parmesan cheese. Ingredients include penne pasta, EVOO, skinless chicken breast cut into bite-size pieces, kosher salt, ground pepper, minced garlic, dry white wine, lemon zest, lemon juice, unsalted butter, grated Parmesan cheese and fresh spinach. Accompanied by a fresh garden salad.
Enjoyed the meal and especially the pairing with the chicken bites and fresh Parmesan cheese. A very good food and wine pairing despite the spinach that normally calls for high acidity to balance the earthy and slightly bitterness of the spinach.
The Winery
Gérard Bertrand reveals the history of the great terroirs of the South of France. The first written trace of the Abbey of Saint Hilaire date back to 825. The Abbey is located near Limoux and is famous for having housed the monks who discovered the secret of effervescent wines.
Gérard Bertrand produces an estimated total volume of 12 to 15 million bottles of wine annually across its entire portfolio. Roughly half make it to the USA. The vineyards cover approximately 6,000 acres in southern France in the Languedoc-Roussillon region. They generate around $180 million annually. Fully one third of their production is their Rosé (led by their popular label Cote des Roses). The balance are wine varieties such as Chardonnay, Cabernet Sauvignon, Grenache, Pino Noir and Syrah.
Currently they have seven major brands which are Cote des Roses, Gris Blanc, Heritage, French Cancan, Hampton Water, Legend Vintage and Rouge Clair.
Gérard Bertrand has been committed since 2002 to the path of biodynamic viticulture.
Sláinte,
Michael Kelly
A Gourmet Meal at Cured Fish Bar in Livermore, California
On my recent visit to California met a good friend, Harrison Wood, for dinner at Cured Fish Bar which he has raved about for months. After many courses of delicacies, I concur one hundred percent with him!
Photo ©Michael Kelly
We started off with a bottle a bottle called Poema Metodo Tracdicional Brut Cava sparkling from Spain. Wanted something not too intrusive to the fresh and sublime dishes we were about to experience.
Photo ©Michael Kelly
Started out the meal sharing 6 pcs of lil Skookum oysters from Washington with an accruement of sauces and toppings. Those included grated horseradish, red + green house hot sauce and cocktail sauce.
Photo ©Michael Kelly
Next up was the Tuna Tartare of two pieces of Wingen crostini, yuzu Kosho butter, house soy and scallion.
Photo ©Michael Kelly
Other dishes included Albacore Cheesy Toast with wine braised leeks, butter, chopped smoked albacore, toasty Gouda cheese and chives.
Photo ©Michael Kelly
Several other dishes kept arriving as Harrison knows the chef/owner very well. Here are just a couple pictures of the exquisitely prepared and plated foods. They all tasted better than they looked, which is hard to imagine.
Photo ©Michael Kelly
Photo ©Michael Kelly
Photo ©Michael Kelly
Photo ©Michael Kelly
Should you find yourself in Livermore, this is a must visit small boutique restaurant that prepares artisan foods. You will be astonished and outright delighted you stopped!
Sláinte,
Michael Kelly
2020 Lavender Ridge Roussanne – One of the Best Tasted!
Photo ©Michael Kelly
The Winery
Photo ©Michael Kelly
Lavender Ridge Vineyard tasting room is in the town of Murphys in the lower Sierra Nevada foothills. Lavender Ridge specializes in Rhone varietal wines. They include Cotes du Calaveras Blanc, Viognier, Roussanne, Rolle, Grenache Blanc, Grenache Rose, Grenache, Cotes du Calaveras, Mourvedre, Syrah, Petite Sirah, Alicante Bouschet, Vin Doux and Anniversaire Blanc. They also feature an artisan cheese selection that is unique and has something for just about everyone.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Roussanne on the eyes is a light radiant and clear golden straw color with medium heavy viscosity. On the nose floral aromatics, hints of pear and apricots waft into the senses. On the palate, you are treated to a silky-smooth mouthful texture. The finish provides a soft nutty almond, compounded with a hint of honey and distinct minerality. This Roussanne is powerful with floral aromatics, with hints of peaches, pears and provided a rich and silky-smooth mouthful texture. The fullness of body, almost a creamy sense, is the key contributor making this a unique wine! Roussanne brings more rounded acidity, elegance and aromatic complexities to the wine. Lavender Ridge Roussanne has consistently won awards at various wine competitions. Rich Gilpin, owner & winemaker, produces Roussanne as a standard varietal and a nice change up from Chardonnay! Today’s vintage is 2025 and it goes for $30/bottle. This wine has made my Annual Best Wines Tasted list for 7 years in a row. It will also make the list for 2026 for wines $50 and less!
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 with sauteed scallops and a creative Mango Salsa this evening. The Mango Salsa included chopped mangoes, seeded and chopped bell pepper, jalapeno seeded and chopped, red onion chopped, fresh cilantro chopped, lime juice, kosher salt and chili powder. Accompanied by long and short grain brown rice and steamed broccoli. The wine provided both refreshment and a tremendous mouth feel to counterbalance any spiciness from salsa.
While several other varieties may have also worked, the mouth-filling and flavorful Roussanne was an exquisite treat this evening.
Sláinte,
Michael Kelly