2009 Progeny Winery Cabernet Sauvignon, Special Selection Reserve. Elixir For a King!
Photo ©Michael Kelly
The Wine “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
The last time I tasted this wine was back in the spring of 2016. I purchased a couple of bottles, and it was past due to drink. Opened it up and had morphed into something extremely exquisite and almost heavenly. When I tasted it back in 2016, I stated from a previous story “one of the best wines” tasted! When tasting it in 2016, here was my review “first release of Special Selection Reserve (SSR), a 2009 Progeny 100% Cabernet Sauvignon. This was the winner! Only 100 cases were produced. This wine was aged in French oak barrels for 30 months and then aged 2 years in bottle before release. This was perhaps one of the darkest and most voluptuous Cabs I have come across in years. This was described as “a mouth filling wine of power and elegance” and I can only second that statement”. That statement still held true when tasting it the other evening. This 2009 was rated at 98 points and when doing a search for this vintage, it showed pricing ranging from $397 to $497/bottle. The wine came in 15.2%.
The current vintage today is 2019 and is listed at $250/bottle and was rated at 96 points.
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
My wife prepared a creative dish of Udon noodles and filet mignon. The filet mignon was cut up into bite size pieces and tenderized then marinated in Chaka sauce sauteed with onion and garlic. Broccoli and Udon noodles were added to the skillet then tossed with a soy sauce mixed with cornstarch. Topped with sesame seeds. The meat was extremely enjoyable and the Udon noodles and sauce is always good. A very unique and delicious meal. The wine was a godsend with this meal. An extremely solid food and wine pairing.
The Winery
The property today verses 2016 (picture below)
The vineyard is located at 1032 Mount Veeder Road, Napa California. Betty O’Shaughnessy and Paul Woolls, wanted to take their experience with O’Shaughnessy Winery one step further and purchased the land which had been a cattle farm since 1885.
While predominate plantings are Cabernet Sauvignon the also have Merlot, Malbec, Petit Verdot and St Macaire on the property. They also have a small portion planted in Grenache, Mourvedre and Counoise grapes.
Picture taken in 2016 Photo ©Michael Kelly
The property is situated on a pristine Mt Veeder property. They have 260 acres with only 32 planted in vineyards. At first glance, you might think of yourself back in the “ode sod” of Ireland. The hillsides were strikingly green with the recent rains.
Picture taken in 2016 Photo ©Michael Kelly
Additionally, they enlisted the “stars” of O’Shaughnessy to put Progeny on the map. Sean Capiaux continues as winemaker, Alan Pierson once again is turning the vineyards into framed artwork.
They were under construction of their production facility when I originally visited which was completed in August 2016. Their hospitality building started in the summer of 2016 and was completed in the fall of 2017.
Their wines are limited to Trinity Blanc, Marsanne 42%, Roussanne 35%, Viognier 23% a gorgeous and mouth feeling white wine; Trinity Rouge, Syrah 50%, Grenache 27%, Mourvèdre 20%, Counoise 3%; Mt Veeder Reserve Cabernet Sauvignon, 90%, Merlot 4%, Malbec 3%, St. Macaire 2% & Cabernet Franc 1% and their very Special Selection Cabernet Sauvignon using 100% Cabernet Sauvignon grapes.
I need to revisit the next trip to Napa Valley to see the transformation of the vineyard, tasting room and winery.
If you are looking for one of the best representations of Napa Valley Cabernet Sauvignon, this is one surely to consider for that special occasion.
Sláinte,
Michael Kelly
https://californiawinesandwines.com
https://arizonawinesandwineries.com
Bodega Pierce Visit at Willcox AVA
This was the last stop on my three-day visit to the Willcox AVA district. While the last stop, it was the first one recommended by friends in Mesa to visit but timing worked out to be the last stop. Met with Dan and Barbara Pierce who are a fountain of knowledge regarding the Willcox bench, water issues and the history of the area.
The vineyard and tasting room in Willcox is at 4511 E Robb Road. Here on their property of 80 acres with 27 acres under vines at 4,200 feet elevation they produce 18 varietals. They include Syrah, Petite Sirah, Grenache, Mourvèdre, Viognier, Cabernet Sauvignon, Cabernet Franc, Merlot, Sauvignon Blanc, Sangiovese, Chardonnay, Pinot Gris, Pinot Noir, Tempranillo, Malvasia Bianca, Muscat of Alexandria, Zinfandel and Graciano. While knowing of their Cabernet Franc, which they have entered the annual International Cabernet Franc Competition, I was taken back by their offerings of varieties.
Photo from Bodega Pierce
They purchased the property in 2011 that was an existing winery with vineyards planted in 2005. They did an extensive rejuvenation and expansion of the vineyard and opened the tasting room in 2014. Currently they are producing approximately 2500 cases a year.
Their other tasting room and the production winery is in Clarkdale, Arizona at 1341 W State Route 89 A, about halfway between Sedona and Prescott Valley. Dan and Barbara’s son, Michael is their winemaker. Michael studied winemaking at UC Davis and Washington State University. Michael has a distinguished pedigree starting out head winemaker at Stronghold Vineyard (2010-2014), Director of Enology (2014-2018) & Director of Viticulture & Enology (2018-2025) at Yavapai College and now is at Yavapai College, University of Arizona adjunct faculty working on a variety of activities regarding commercial horticulture. His background is very extensive as well as being the head winemaker of Bodegas Pierce. His work was acknowledged by Wine Business Monthly in 2020 as Bodega Pierce being named Hot Brands of the year.
Barbara is currently the immediate past president of the Arizona Wine Growers Association and still active in political water right discussions. Dan also is extremely involved in the water rights for Willcox AVA and provided some keen insights into the water perspective.
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 like 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. 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 and uneven handed mandated ruling by the government.
Bodega Pierce Wine Tasting
Being caught up in the rich and presently dynamic history of the AVA, we ran out of time to really do any extensive tasting of their wines. I asked Dan and Barbara to pick out three of their favorites as time was running short and only got one picture of three tasted.
The first wine tasted was the 2025 Chardonnay that was surprisingly intriguing and delicious. I had tried a few this visit, but this was distinct and of high quality. I asked Dan what clone they used and he later got back to me stating that their Chardonnay block had clones 04, 76 and 95 planted. I didn’t get the percentage of each clone, but the quality was similar to many Chardonnay’s in California. Clone 4, known as the Wente clone, represents about 80% of the Chardonnay vineyards in California. Upon tasting the wine, all the key characteristics were spot on for the visual, aroma, taste and finish. It received all high marks and rated highly.
Photo ©Michael Kelly
Dan was especially fond of this 2024 wine which is not a common varietal. The first thing noticed upon the pour was the extremely powerful aromatics from the glass of floral and tropical fruits. This was light to medium viscosity with clarity in the vessel. A great summertime wine with light fruit, salads and light seafood. This grape varietal also goes by the names of Muscat d’ Alexandrie or Gordo Blanco. Again this made all positive marks across the board and rated very high.
The 2023 vintage was selected for tasting. And once again made all high marks for key characteristics and rated very high on my scoring.
Because of the engaging and thoughtful conversation of the visit, wine tasting actually took a back seat. Tasting never should have been secondary but we were caught up in the discussion beyond just their winery including the entire AVA, the industry, the International Cab Franc Competition, judging and many other topics. A return trip is in order and most likely be at their Clarkdale facility.
I would highly recommend stopping at the Willcox AVA tasting room and meeting two knowledgeable wine folks with a passion for not only their wines, but Arizona wines in general. And please allow enough time to enjoy their wines!
Sláinte,
Michael Kelly
https://californiawinesandwineries.com
2023 Soquel Vineyards Pinot Noir, Beauregard Ranch
Background on Pinot Noir in Italy
Picture from Wikipedia
The winemaker for Soquel Vineyards, Peter Bargetto of Italian descent, thought it was interesting his love of Pinot Noir. Thus a little exploration of the history of Pinot Noir in Italy was due. Most wine aficionados associate Pinot Noir with France and California, yet Italy is steeped in Pinot Noir history. The name Pinot Noir translated from the French as “pine and black”. The pine describes the tightly clustered pinecone shaped of grape bunches. The black referencing the color of the grapes. The tightly bunched clusters of Pinot Noir make it very susceptible to both mildew and uneven ripeness compared to other varieties. With a late summer rain, Pinot Noir has been called the “heartbreak grape” due to its shaped clusters. A great quote by noted California winemaker, Andre Tchelistcheff stated aptly “God made Cabernet Sauvignon whereas the devil made Pinot Noir”.
Map of Northern Italy by http://www.mapsofworld.com
While the Pinot Noir grape can be traced back to the 1st Century, it does have a rich and long history in Italy. In Italy in the Alpine northern regions of Alto Adige and Lombardia. Some of the first references to Pinot Noir, called Pinot Nero in Italy, trace back to the 1700’s being cultivated in vineyards. Pinot Nero is popular in the Franciacorta region of Lombardy where it is used to make sparkling wine. While being one of the oldest cultivated grapes with unknown but debated origins, it is speculated that the Romans brought the grape to Burgundy and Italy. Other areas in Italy producing Pinot Noir include Friuli Venezia Giulia and Tuscany.
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
This Pinot Noir comes from Beauregard Ranch grapes located in Ben Lomond, California in Santa Cruz County. The vineyard is located at 1800 feet elevation.
It was aged in 100% French oak barrels ranging from 1-3 years of age for 24 months. Only 127 cases were produced and is sold for $50/bottle. It is 13.2% alcohol. Wine Enthusiast in 2025 just recently rated it 96 points and at the 2025 SF Chronicle Wine Competition it was awarded a Gold Medal.
Photo ©Michael Kelly
First on the eyes a light crimson and purple coloring, presenting a semi-translucent presence, highlighting its “light and airy” appearance. On the nose the dominant aroma of freshly picked strawberries and damp forest waft deep into the senses. Once on the palate, the strawberries awaken in the mouth like a crashing musical cymbal and then settling down in the mouth like a soft and dainty piccolo note. Secondly, flavors of minerality followed closely providing a mouth-filling experience. At the end, tingling tannins with crisp acidity provide an intriguing scenario. A tinge of cranberry provide a slight tartness that is counter-balanced with the strawberry and raspberry fruit.
Photo ©Michael Kelly
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 to pair this evening with a baked Italian chicken rollatini. It is baked breaded fileted chicken filled with prosciutto and smoked provolone cheese. Ingredients included kosher salt, black pepper, EVOO, Italian seasoned breadcrumbs, Parmesan cheese, provolone cheese, prosciutto and butter.
Accompanied by sauteed gnocchi with fresh grated Parmesan cheese and a fresh garden salad with bacon.
A wonderful and tasty food and wine combination. Was a bit “unsure” of trying the Pinot Noir with the chicken dish, but it was very good as the prosciutto flavors developed the chicken and the wine was solid. The wine offered low tannins and the fruits of strawberries and raspberries combined with the acidity of the wine, did not overpower the chicken.
The Winery
The winery is steeped in history going back to 1919 with Giovanni Bargetto purchasing 52 acres. Giovanni Bargetto moved to Soquel from his winery located in San Francisco. He sold the entire property in 1945. In 1999 they had the vision to purchase 5 ½ acres from the original 52 acres. Today the winery is located at 8063 Glen Haven Road, Soquel, California. Soquel is just south of Santa Cruz and up in the hills above New Brighton State Beach. Giovanni was the grandfather of two of the current owners, Peter Bargetto and his twin brother Paul Bargetto. The third owner is their long-time good friend Jon Morgan.
Photo from Soquel website
They opened the winery in the Santa Cruz Mountains in 1987. All three kept their “day jobs” for about 10 years learning to craft their wines. Grapes grown on their property and in the Santa Cruz Mountain AVA includes a variety of Pinot Noir’s (six different labels), Chardonnay, Sauvignon Blanc, Cabernet Sauvignon, Merlot, Cabernet Franc and Nebbiolo. They offer the following varieties from outside the region: Atlas Peak Cabernet Sauvignon, Atlas Peak Merlot, Pyramid (Partner’s Reserve) from Napa Valley, Re Summers Ranch Merlot and Red Blend.
In conclusion, a spectacular meal and an exquisite Pinot Noir wine were enjoyed last evening!
Sláinte,
Michael Kelly
https://californiawinesandwines.com
2023 Dracaena Cabernet Franc – The Golden Standard?
Photo ©Michael Kelly
Background
I have known the owners of Dracaena Wines, Michael & Lori Budd, for ten years and their wines were good at the beginning and simply have morphed over the years to being excellent. Last night pulled a 2023 Dracaena Cabernet Franc to go with our dinner. Could not have been more pleased.
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Upon the first sip I knew I was in for a treat. First on the eyes, a beautifully colored ruby and crimson coloring with medium viscosity. On the nose just a faint hint of pyrazines (bell pepper) but mostly fresh raspberry and red cherries with violet and rose petals wafting into the senses. Once in the palate, this dark and inviting elixir provided a symphony of flavors. Dominant was blackberry flavors following closely by a soft and caressing blueberry for a soft and friendly sip. A minimal percentage of oak and tannins were noticeable while the wine playfully engulfed the mouth. Surprisingly the structure and body was at a premier level for a wine costing only $42/bottle. The finish was smooth and velvety, lingering for enjoyable moments begging for another savory sip.
The wine is about 97% Cabernet Franc from 3% co-fermented Tannat. The wine was 14.5% alcohol. This will make my annual list of Best Wines Tasted for 2026. Roughly only 2-4% of the 2,000 wines tasted during the year make this list. That list is published mid-December.
At the 7th Annual International Cabernet Franc Competition, the 2023 Dracaena Cabernet Franc received a Gold Medal from the Professional Judges. Over the years they typically received Gold, Double Gold and/or Best of Category. Just like their Weimaraner dogs, this is a pure bred wine. Double Gold in SF Chronicle and 92 points from Decanter.
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
Being that it was raining and “cold” at 72 degrees (first time seeing a 70-degree reading since moving to Arizona!), a wintertime comfort food was in order this evening. Especially to watch Monday Night Football. My wife, Susan, baked up a recent favorite Poblano Pepper Casserole. Ingredients included poblano peppers, vegetable oil, chopped white onion, jalapeno pepper, minced garlic, ground beef, cut yellow & red bell peppers, black beans, fire roasted tomatoes, corn kernels, shredded cheddar cheese, red pepper flakes, chili powder, dried oregano, ground cumin, kosher salt, black pepper and white rice. The casserole is delicious and spicey but not hot.
Each bite of the casserole combined with fruit of the wine, made a delicious meal. A great winter dinner, be it cool or cold!
The Winery
Their tasting room at 1244 Pine Street, Suite 101B in Paso Robles, located just off the downtown square. Michael and Lori behind the bar serving guests on a typical weekend.
Photo ©Michael Kelly
Michael and Lori started Dracaena wines 14 years ago and while searching for a “living memorial” for their first Weimaraner dog, they named their winery Dracaena. While researching for a name, they found the name Dracaena tree, more commonly referred to as a Draco tree. Draco was the name of their dog. Today they have another Weimaraner dog named Bowen happily greeting everyone that comes to the tasting room, which is dog friendly. One of the reasons they have and continue to make excellent wines is their combined backgrounds. Michael today is a food chemist and Lori was a microbiologist.
Over the years we have held many conversations. One of the more noteworthy was about two years ago when discussing some of the high dollars levels Cabernet Franc had ballooned to. Lori stated clearly, they wanted to make an exquisite Cabernet Franc at an affordable price level. They have accomplished both a quality wine and a price value driven wine.
Currently, while still a small boutique and artisan winery, they produce Cordyline Rosé, Chenin Blanc, Blanc de Blanc, Cinnabari (Bordeaux blend) and Phoenix (Mourvedre & Syrah blend). With their Cabernet Franc lineup of both the Classic Cabernet Franc and Metz Vineyard Reserve Cabernet Franc. I have purchased and tasted them all except their Blanc de Blanc and every one, once again, coming in at a high standard.
Sláinte,
Michael Kelly
https://californiawinesandwineries.com
A Very Special 1998 Dehesa 14 La Granja and Carne Asada
Background
Purchased a couple of bottles years ago (2013) and have been “resting them” since in the cellar. It was already past optimum time to open, so wanted to enjoy one of them tonight with a specially prepared carne asada steak presentation.
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
What makes this wine “special” is that Dehesa 14 spends an exorbitant amount of time maturing. First aged in oak barrels for 24 months and a minimum of 14 years in the bottle resting in the stone caves of the winery before being released. The wine is stored in hand hewed solid rock cave carved from 1750 to 1767. The wine being classified as a Vino de la Tierra de Castilla y León unshackles the D.O. rules of the area. Having the freedom to age a total of 16 years (two in barrel & fourteen in bottle) allows them to release at its peak complexity.
First on the eyes a deep ruby almost black color with full body. On the nose, dark cherry with ripe plum were dominant. A hint of espresso and black licorice. On the palate, eucalyptus, dark fruits and oak tannins with structure being noted. On the finish, a lush mouth feel coupled with oak and aged leather. The overall tasting experience with this aged wine provides complexity beyond compare! Tobacco, vanilla, coffee, dates and black cherries all come into play as tertiary aromas and flavors.
The 1998 Dehesa 14 comes from 100% Tempranillo grapes from Zamora, Castilla y León Spain and crafted by Alejandro Fernández. Today they no longer age it 14 years in bottle before release and have gone to 10 years, still a special wine. The original price for 1998 at release was $75. Other labels of the Familia Fernández Rivera group of wines retail up to $225/bottle.
It is easy to state this would be on my annual Best Wines of 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
Dinner with this wine was a special Carne Asada. The flank steak was tenderized and marinated 12 hours with the following ingredients: olive oil, soy sauce, fresh squeezed orange and lime juice, fresh chopped cilantro leaves, minced jalapeño peppers with seeds, minced garlic cloves, ground cumin, Kosher salt, ground black pepper. Mesquite seasoning was then added to steak and seared on the BBQ with an infrared ceramic burner at 1500 degrees for about 8 minutes a side. Served with minced cilantro, fresh extra marinade sauce and a modicum of fresh squeezed lime juice and topped with cilantro. Accompanying the meal was toasted Mexican Street corn recipe using butter, kosher salt, mayonnaise, lime juice, chili powder, cilantro and topped with Cotija cheese. A fresh garden salad with bacon was also served.
The Carne Asada was flavorful and served medium rare with the extra sauce topping off the meat.
The Winery
The winery is on an 800-hectare estate along the Guareña River in Zamora, Castilla-León.
Alejandro Fernández (1932-2021) known as the King of Tempranillo and helped put the Ribera del Duero region as one of the best regions for wine in the world. His legacy continues through the Familia Fernández Rivera, a large wine, hospitality and agricultural projects. Tinto Pesquera (Ribera del Duero) was founded in 1972 inside a 16th century stone press is considered by most the flagship estate. The focus is 100% Tempranillo (Tinta del País). Robert Parker praised the Tinto Pesquera Janus as the “Petrus of Spain”.
Photo ©Michael Kelly
Another winery, established in 1994 near the Duero River features single-estate Tempranillo vineyards. Lastly, Dehesa La Granja (Zamora) acquired in 1998 in the Castilla y León producing their age worthy red wines and produce in the area such as cheese, chickpeas and EVOO.
Sláinte,
Michael Kelly
https://californiawinesandwineries.com
The Wine Club of Greater Phoenix Met Last Night
A spectacular evening last night with exciting Pinot Noir wines from around the world, tasty appetizers and stimulating conversations – what could be better?
The hosts of this month’s event were Greg and Karen at their home in Scottsdale. The theme was for Pinot Noir wines from around the world, specifically France, Oregon, California and the Rest of the World. Each person or couple brought a bottle of wine covered in a brown bag to be numbered. Greg and Karen as hosts provided two bottles. Each person was given a sheet of paper with appropriate columns and rows to list next to the bottle number, the region, cost being < or > than $50 and any wine tasting notes or observations. Once the brown bags were removed, here was the lineup:
Photo ©Michael Kelly
This was done while enjoying appetizers that were paired appropriately with Pinot Noir wines that each guest brought. Those included prepared pork tenderloin pieces in a raspberry and chipotle sauce, smoked gouda cheese squares, baked Brie cheese topped with honey and toasted walnuts served with multigrain crackers, and baked Brie cheese with diced three different mushrooms sauteed with a Pinot Noir reduction and served with toast baguette with freshly grated Parmesan cheese.
Photo ©Michael Kelly
Once the bottles were revealed another sip was taken to taste with the same or different appetizers to determine if it made a difference.
Photo ©Michael Kelly
We then adjourned to the dining room where the balance of the appetizers were placed and joined with a gorgeous smoked salmon and a delicious harvest salad that Greg and Karen prepared for the evening. Some further conversations on the wines, but really a lot more topics getting to know each other.
Photo ©Michael Kelly
All the wines were winners with price points and locations varying widely, and all were decidedly enjoyable. Can’t wait until next month’s get together and theme.
Cheers,
Michael Kelly
1764 Vineyards Located in Pearce in Southern Willcox AVA
Background
You know a winery named 1764 must be unique and original. When pressed how and why the name came about, Bob and Jules Dixon the owners of the winery, provided their insight to the name. The winery and their tasting room are located at 357 W. Treasure Road, Pearce, Arizona. Jules’s major and education was in pre-Revolution history. In 1764 the British Parliament passed the Sugar Act, imposing duties on sugar and molasses imported to the American colonies from non-British sources. This helped solidify the formal protestation of “no taxation without representation”, sparking early colonial resistance that became the groundwork for the American Revolution and independence. This following the Boston Tea Party in 1773. The Sugar Act was a tax on many items as depicted in the London Chronicle printed in 1764. Far more to the story on their name and I would direct you to their website to read.
from the London Chronicle 1764
Their 30 acre property is located just east of Cochise Stronghold in the southeastern Arizona’s Dragoon Mountains.
National Parks Service Picture
These rugged mountains rising to 7,000 feet elevations about the Willcox bench of 4,500 avg elevation, served as a natural fortress for the Apache Chief Cochise during the resistance against the U.S. Army in 1860’s and 1870’s. Cochise ran a brilliant and daring guerrilla campaign from these spires and narrow ravines with secret lookouts with up to 1,000 Apache Indians eluding capture. These mountains are the backdrop for the winery and may be symbolic of a small winery being successful.
The winery was recommended to me for a visit by several folks in the community. Bob started out in Iowa and subsequently moved to the East Valley of Phoenix. Their background was admittedly one of being not big wine drinkers. The attended the 2010 Willcox Wine Festival and “caught the wine bug”. Shortly thereafter in 2021 they were at the Cottonwood Harvest Festival and had a long discussion on the next phase of the lives, as they were soon to be empty nesters. They wanted to rebel a bit from sitting back in their recliners and decided starting a winery was the direction to move towards. Jules attended Yavapai Colleges’ Verde Valley campus to receive her enology degree in 2019. During her time at Yavapai, they found land that was cleared and began planting grapes in 2018. Their grown children also relocated to Cochise county working alongside Bob and Jules in developing the winery. In September of 2020 their winery was officially launched.
The Winery Today
Picture from visit https://www.vacationrenter.com/
Today they are eagerly producing handcrafted and artisan wines infused with the same spark and energy that helped found the American independence. They offer Petit Verdot, Picpoul Blanc, Vermentino, Syrah, Riesling, Malbec, Mourvedre and Sagrantino. They have received at the 2026 San Francisco Chronicle Wine Competition a Gold Medal for their 2021 Syrah called the Vixen. Additionally, they have won various awards from the Arizona Wine Growers Association.
We spent a lot of time discussing the Willcox AVA, wine competitions, and discussing a wide range of topics. As the time passed, we hardly had time to try the wines! We did settle on tasting a few of them.
Photo ©Michael Kelly
Jules’s favorite is her new “Orange wine”, appropriately name Jules T 2023 Amber Riesling. She is especially pleased making this wine in the traditional format and time-consuming method orange wines require for their flavor and with beautiful coloring. Her description of the wine as having “fresh herbs dazzle the nose. On the palate, this crisp and refreshing wine offers up a balanced blend of citrus pith, minerality, and hints of mild tea flavor”.
Photo ©Michael Kelly
My favorite from the tasting was their 2023 Petit Verdot “Star Rider” made with 100% Petit Verdot grapes. This is listed at $40/bottle and received my highest rating of the tastings. On the eyes a truly radiant purple and magenta in color, on the nose aromas of black fruits and plums with violets. On the palate, black fruits provided layers of enjoyment, depth and provocative thinking. On the finish the mellow earthiness of the AVA terroir finished off each satisfying sip.
They are working on a few other creative and unique wines that are available when visiting.
Bob and Jules were perhaps the most interesting, intelligent and creative people I met on the visit to Willcox AVA. While being a bit “out of the way”, the trip was rewarded in their wines and getting to know them. Look for this small winery to continue to make an impression and win awards.
Sláinte,
Michael Kelly
https://californiawinesandwineries.com
2021 Iron Hub Winery “Old Vine” Zinfandel With a Dubious Food Pairing
Photo ©Michael Kelly
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
The wine on the eyes was like their “Clockspring” Zinfandel (my previous favorite from Iron Hub) but a shade or two darker and more mysterious. On the nose intense dark cherries and blackberries. Aromas rose up immediately when poured into the glass of cherry and spices. On the palate, ripe juicy plums and soft pipe tobacco. On the finish the dominant flavors were the fruits mentioned being counterbalanced by clove and vanilla notes. Layers and layers of spice integrated nicely with the fruits. This wine provided an unexpected joy and a lingering finish.
The “Old Vine” vintage includes 83% Zinfandel, 10% Petite Sirah, 6% Barbera, and 1% Sangiovese. It was listed at $39/bottle and comes in at 15.9% alcohol. It is aged 13 months in French oak barrels with 20% being new. The grapes come from the nearby Oakmont Vineyard where the vines are 80 years of age. Only 214 cases were produced. The grapes came from the Baldinelli vineyard which is dry-farmed and planted over 55 years ago.
So, without a doubt this Zinfandel from Iron Hub will make my annual Best Wines tasted in 2026! That list comes out each December. This also means it is now a “stocked commodity” in the cellar.
The Food and Wine Pairing – “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon
Photo ©Michael Kelly
Reluctantly pulled this “Old Vine” Zinfandel as it was recommended with a blackened fresh King Salamon filet from Alaska. Normally paired with either a Sauvignon Blanc or Chardonnay but went with the recommendation. The salmon was cooked on the stove consisting of a mix of two recipes. The ingredients included soy sauce, toasted sesame oil, honey, kosher salt, black pepper, cayenne pepper, sesame seeds, coriander, cumin, onion powder and smoked paprika. Served with a salsa of papaya and mandarin oranges. Accompanied by small Yukon potatoes with cheddar cheese.
While the salmon was delicious and the wine being one of my favorites, my initial hesitancy was correct. Iron Hub Zinfandel is a “refined and delicate” Zinfandel, not a big fruit bomb Zinfandel. The intent was to counterbalance the spiciness of blackened fish with the fruit of the Zinfandel. When combined as a food and wine pairing, the Zinfandel got “lost” with the overpowering spices used to blackened the fish. As one of my favorite quote’s states “Adventure may hurt you, but monotony will kill you”. So not a good food and wine pairing for dinner. Held off on the wine until after dinner and it was its normal delicious and wonderful sipping wine.
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.
Spencer, their son, following in his father’s footsteps by also graduating from UC Davis with a master’s degree from the Department of Viticulture and Enology, is the winery’s Assistant winemaker. Today, they established a dynamic father-son winemaking team. Tom and Spencer enjoy and demand a hands-on approach to every aspect of the winemaking process, from tending the grapes in the estate vineyards to carefully crafting both red and white wines. They recently added 10 acres managing the Spanish Creek site they are leasing. Having now 27 acres of “estate property” to manage is keeping them very busy. Tom has stated that “Our estate vineyards offer me creative control from the vine to the bottle”.
Sláinte,
Michael Kelly
https://californiawinesandwineries.com
2025 Culmination Sauvignon Blanc – Barrel Aged, You Will Shout About It From The Mountain Tops
Photo ©Michael Kelly
Background
This is the third year that Wood Family Vineyards has produced barrel aged Sauvignon Blanc. They have have elevated this release to their second or premier label called Culmination. This is now the fourth wine being offered in the series.
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
The grapes come from the historic Louis Mel Ranch that was established in 1884. Mrs. Mel was friends with the Marquise of Chateau d’ Yquem and was able to secure cuttings from there. This will be the second release of Rhonda Wood’s Sauvignon Blanc aged in barrel. The wine is fermented in three barrels with one being an Acacia barrel aged for 7 months. The other two barrels were aged in neutral French oak. They were kept separate until tanked for bottling and aged on the lees and stirred every two weeks.
Photo ©Michael Kelly
This is like no ordinary Sauvignon Blanc I have experienced in my wine life! I heaped praise on it last year only to have the wine elevated even further with the 2025 release!
Photo ©Michael Kelly
First on the eyes this is a deeper golden color than ordinary stainless steel fermented wine with a much thicker viscosity, noticeable in the glass. On the nose dominate aromas of honeysuckle and lemon grass waft gently into the senses arousing the imbiber to take the first sip of this exotic elixir. Once on the palate, bright and lively flavors burst forth of lemon and lime, but not like a New Zealand Sauvignon Blanc, much more subdued and yet energetic and content still providing lively and restrained flavors. Lemon custard and tropical passion fruit, along with stone fruits of peach and apricot, softly coat the mouth. On the palate the intriguing and unique textural feel in the mouth was astonishing. Finally, concluding the sipping experience, the acidity is counterbalanced by a brioche note, making for a mildly tart, yet graceful finish, possessing finesse to produce an enjoyable drink. Mellow and flavorful cantaloupe taste was noted on the finish. This is a heavenly richer, full-bodied oak influence with creamy texture.
The alcohol level is 14.5% and the price for this is $50/bottle, which is a bit higher than your average Sauvignon Blanc, but this is anything but ordinary! Set to be released early October, this will surely sell out quickly for its flavor profile and uniqueness with only 6 barrels being produced. The wine was aged in 14% new Acacia barrels, 14% neutral Acacia barrels and 72% in neutral French barrels.
This wine will make my annual Best Wines Tasted in 2026 due to its unique and mouth filling presence and flavors. In my opinion, following Wood Family Vineyards for 25 years, this may be the best wine Rhonda Wood has produced across the lineup, and she has won a tremendous number of awards!
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 to pair this evening with a baked Italian chicken rollatini. It is baked breaded fileted chicken filled with prosciutto and smoked provolone cheese. Ingredients included kosher salt, black pepper, EVOO, Italian seasoned breadcrumbs, Parmesan cheese, provolone cheese, prosciutto and butter. Accompanied by steamed broccoli and sweet yellow and white corn. The bright acidity and citrusy herbal notes of Sauvignon Blanc cut right through the rich, sweet, and buttery flavors of corn, making it a delicious and refreshing match.
The Winery
Photo from Wood Family Vineyards website
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 on her background from airline pilot to award winning winemaker at the link below and their website.
Sláinte,
Michael Kelly
https://californiawinesandwineries.com
VIK Presentation and Tasting Last Week at Vinum55 in Scottsdale -The Ultimate Chilean Wines!
During the year I only once or twice experience a wine/winery that is truly exceptional. VIK was one of those last week! Daley Brennan, Director of U.S. Sales, conducted the session which held everyone in awe while tasting these scrumptious wines.
The Winery
© The WineStatistics
The winery is in Millahue in the Cachapoal Valley in Chile. Founded in 2006 by Alexander Vik and his wife Carrie Vik, the owner’s goal was to produce the best Bordeaux style wine in the world having spent copious amounts of time in France. The winery is 11,000 acres with 900 acres under vines. The terrain is located between 300 to 3,100 feet elevation. While only planting their vines in 2006-2007, they were the first Chilean vineyard named the Best in the World in 2025. Their tag line is “Science and knowledge are our foundation, passion is our engine and wine is our expression of art“.
Photo from VIK Winery
Christián Vallejo, the winemaker has developed some unique methods to make his wines ultra-biodynamic. They include having their own cooperage on property importing stays from France and then toasting the barrels with local oak wood. Another idea he has implemented was to build amphoras using the local clay found in the vineyards. These are just two of many innovative methods implemented on the property.
Another intriguing point brought up during the presentation is when harvest comes around, they do not pick a row, the selectively pick grapes that meet the winemaker’s criteria for ripeness. This results in the same rows being picked many times over. While that seems easy to understand, it is extremely labor intensive. VIK employs 400 people to manage the vineyards and harvest, simply a number that is staggering!
Daley presented a lot of information on the winery, overnight accommodations, and restaurant on the property that can be reviewed on their website.
The Wines
Photo ©Michael Kelly
As we entered and were seated, each attendee was poured a 2025 La Piu Belle Rosé. It was clear and crisp using Sauvignon grapes and aged two months in barrel.
From this point onward the next five wines and tasting experience hit new heights in my ratings of each of them. All these wines will make my annual Best Wines Tasted in 2026, which only 2% of the two thousand wines tasted hold this distinction. I don’t believe in a single tasting that five wines tasted have ever made this level of excellence.
Photo ©Michael Kelly
The second wine was a 2023 Omega Cabernet Sauvignon with 87% being Cabernet Sauvignon grapes, 10% Carménère and 3% Syrah. The wine was aged 18 months in neutral barrels. The barrels were reused and shaved as part of their biodynamic purposed use.
Photo ©Michael Kelly
Next up was the 2022 Milla Cala Red Blend that received ratings of 97 and 96 points. A bit darker than the previous wine, with delightful rose boutique wafting from the glass. The wine was layered and provided endless layers of enjoyment. The tannins were a bit pronounced but did not take anything away from the experience. 50% was aged in neutral barrels and 50% in new French oak. A remarkable wine hitting all positive ratings on the eyes, nose, taste and finish.
Photo ©Michael Kelly
The 2022 La Piu Belle Red Blend. It was 81% Carménère with the balance being 14% Cabernet Sauvignon and 5% Syrah with all wines coming from their estate. This was a wine which Chile is known for being their premier wine, Carménère. Being a Carménère wine collector for years, this was the pinnacle of Carménère wines ever tasted. Tight tannins and velvety on each delightful sip. Ratings for this wine were 96 and 97 points from critics.
Photo ©Michael Kelly
Now the crème de la crème of the evening. Just when wine after wine exceeded all expectations, this 2021 VIK Red Blend blew even the previous wines away. This consisted of 77% Cabernet Franc, 23% Cabernet Sauvignon and was aged in 90% barrique barrels and 10% in clay amphoras from the estate. James Suckling rated it an astonishing 100% with its smoothness and silky tannins. While on my rating, besides getting all the positives scores, it received “double pluses” on the taste and finish. Can’t recall a wine receiving those marks in the last ten years! I noted that this Cabernet Franc did not have a typical pyrazine (bell pepper) note. Daley mentioned that this was due to canopy management. While not inexpensive, surprisingly an excellent value at $168/bottle. This was my favorite wine of the evening.
Photo ©Michael Kelly
The last of the most impressive five red wines this evening was the 2024 Stone VIK. This is their flagship wine comprising of 74% Cabernet Franc, 21% Cabernet Sauvignon and 5% Syrah. Christián used his complete arsenal in making this wine employing holistic, organic and biodynamic tools at his disposal. Berry aroma was heavenly and dark cherry was dominant on the palate with tannins being so subdued it was like liquid satin on the finish. The wine was aged eight months outdoors with the amphoras partially submerged in the soil. The wine was rated 98 points and could just as easily been rated 100 points also. The list price for this wine was $225/bottle.
Photo ©Michael Kelly
We concluded the evening with a Champagne from a vineyard purchased by the owners in France. The wine was a 2009 La Piu Belle Champagne. It was comprised of 70% Chardonnay and 30% Pinot Noir grapes. On the nose very strong aromas were present. While a solid champagne, my personal preference is one with Pinot Meunier also in the mix. Still a good and enjoyable Champagne.
Should the opportunity to taste, buy or visit VIK wines arise this is one that should be sought out! Thank you Vinum55 and Daley Brennan for the session.
Sláinte,
Michael Kelly
https://californiawinesandwineries.com