Steven Kent Mirassou – Focused Vision for Cabernet Franc & Cabernet Sauvignon
Photo ©Michael Kelly
Background
Steven, winemaker and owner of Steven Kent Winery, along with his wife Beth has had a focus for many years on raising the bar for Livermore Valley wines. He has for the last two decades focused on wanting Livermore Valley Cabernet Sauvignon to be on even par with Napa Valley. He has successfully launched his Lineage label achieving a score of 100 points and is considered one, if not the best Cabernet Sauvignon wines produced in Livermore Valley.
While he continues his quest with Cabernet Sauvignon, he has always had a spotlight on Cabernet Franc. More recently with his launch of L’Autre Côte and CabFranc-A-Palooza he has turned up the focus for Cabernet Franc. Not only for his winery, but on various boards of the Livermore Valley Winegrowers, he has established key marks for quality excellence for wineries. Today sixteen wineries are part of this group.
Steven feels that Cabernet Franc is “truly magical” due to the “purity of fruit, balance of acidity and overt sexiness”. His goal is to showcase these traits with different ageing vessels, vineyards and blending.
Cabernet Franc
Steven’s history with this grape goes back many years and more recently his laser focus on the varietal has been rewarding. For the last few years at the International Cabernet Franc Wine Competition his record is unmatched. Here is just a partial listing of his recent awards against many of the best Cabernet Franc wines in the world:
2026
Photo ©Michael Kelly
In the California category $111 and up: Gold and Best of Category; California Overall Category – Best of Show by the Professional Judges for 2023 L’Autre Cote. They also won Grand Sweepstakes of the entire competition from the Professional Judges.
2025
Photo ©Michael Kelly
In the California category $100 and up: People’s Choice Judges – Double Gold Medal and Professional Judges – Double Gold Medal. Also, Best of Category and Best of Show for California by People’s Choice Judges for the 2022 L’Autre Cote.
Steven’s Cabernet Franc wines have always scored amongst the best year after year with wines coming from all over the state of California, the rest of the United States and against various countries. No small feat!
Photo from Steven Kent Winery
His L’Autre Cote is and will remain the flagship Cabernet Franc, but he is now working diligently to capture the mid and lower tier markets, introducing Cabernet Franc as the premier grape of choice for consumers. His Cab Franc Blanc and Rock labels by Steven Kent Winery have increased production exponentially, gathering momentum at the wine club and commercially at retail outlets like Costco. Having a dual approach DTC and a commercial outlet will allow him to continue to raise the bar for Steven Kent Winery and Livermore Valley.
Steven introduced his “Elements” line up a few years ago. Using the same grapes and exploring the effect of unique ageing methods in different vessels. Each are aged 12 months. They are called Rock, Cab Franc aged in concrete vats, Wood aged in barrel, Steel aged in stainless steel tanks and Elements a blend of the three wines. By using different methods, he allows each to provide key influences on the wine.
In addition to different vessel aging, he also has broadened his vineyard selection. Today, he offers a 2022 Cabernet Franc from the Santa Cruz Mountains, one from Ghielmetti Vineyard, and one from Sachau Vineyard both in Livermore Valley. He has worked with each vineyard for years and has a detailed and in depth understanding of the grape production from selected vines throughout the vineyards.
His 2023 L’Autre Cote besides being Cab Franc dominant, is striving for a Right Bank character of St Emilion with 10% Merlot and 5% being Cabernet Sauvignon.
Changes Coming
It was announced that Steven Kent Winery is moving back to the historic Home Ranch Vineyard on Tesla Road in the fall of 2026. They will have separate tasting room on the property where Shanti Winery is now located.
Photo ©Michael Kelly
In July sat down with Steven and Beth at their current facility on South Vasco Road and tasted some of the wines previously discussed. We also tasted one of the most exquisite wines, the 2004 Home Ranch Cabernet Sauvignon and the 2023 Premier. The 2023 Premier is 100% Cabernet Sauvignon with 60% coming from Ghielmetti clone 30 and 40% Home Ranch clone 7. It was aged in 80% in new French oak for 24 months. This is truly a phenomenal wine with only 118 cases produced.
Concluding a two-hour discussion ranging from Livermore’s quest to be on the world stage with Cabernet Franc & Sauvignon Blanc as their “go to” wines of distinction, holding wineries accountable for quality, the wine industry market in general, attracting the next generations of wine drinkers, etc., the conversation could have lasted for many more hours! Between insights, laughter and serious dialogue we both had to call the meeting to end. Until our next discussion.
In the meantime, should you wish to acquire some of the best Cabernet Sauvignon and Cabernet Franc wines, you know where to find them.
Sláinte,
Michael Kelly
2024 Wood Family Vineyards “The Takeoff” – A Wine Name With Two Meanings
Background
Photo from Rhonda Wood
This is the second year of the red blend wine called “The Takeoff”. Since Rhonda Wood was a pilot and still likes to fly, I had always thought it was about her previous life as a former airline pilot for (US Airways). In a recent conversation with Rhonda, she declared this “Bordeaux style blend” with the majority being Cabernet Franc varietal, is about how Cabernet Franc is taking off in Livermore Valley as one of their two exceptional wines grown in the area. The other being Sauvignon Blanc.
Rhonda’s Cabernet Franc wines are truly taking off with various blends and two single varietal Cabernet Franc wines. At the 7th International Cabernet Franc Competition, her 2023 Cabernet Franc received Gold Medals from both sets of judges (Professional & People’s Choice) in the $41-$50 Category. Their 2023 Culmination Cabernet Franc also received a Gold Medal from the Professional Judges in the $71-$80 Category.
So yes her Cabernet Franc wines are indeed “taking off”!
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
This year the blend changed to incorporate four varieties of red grapes being 65% Cabernet Franc, 20% Merlot and 12% Cabernet Sauvignon and 3% Petit Verdot. It was aged for 20 months in French oak barrels. The alcohol percentage came in at 13.7%. It will be released in August 22nd 2026 at their release party for $50/bottle.
Photo ©Michael Kelly
Anticipated opening this second vintage of this wine as it combined four wines, three of which have made my Annual Best Wines previously. Also, this combination made a delicious Bordeaux style blend. On the eyes a medium dark crimson coloring with medium-heavy viscosity. On the nose the four varietals coalesced to provide a range of aromas of blackberry, cherry and dark plum fruits along with violet and rose scents. On the palate, the Merlot seemed to have throttled back the “zip” of the Cabernet Franc. The smokiness, mellow pipe tobacco and leather components of the Cabernet Sauvignon were present. The smooth finish provided exceptionally rounded tannins with a hint of vanilla. An extremely structured, integrated smooth wine to be enjoyed with food.
The Food and Wine Pairing – “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon
Photo ©Michael Kelly
This evening’s meal was filet mignon steak, seasoned and seared on the BBQ at 1500 degrees and then cooked to medium rare. Plated with freshly made compote of Blue cheese, butter and chives. Accompanied by sauteed asparagus and roasted & seasoned baby red potatoes. An excellent meal and this wine was hands down one of our favorites. Another wine to make the Best Wines Tasted in 2026!
The Winery
Photo L is Ronda and R is Harrison from Wood Family Vineyards
I wrote this comparison last year and thought it still interesting to state again. To draw a few comparisons between the winemaker and key traits of captaining a commercial plane:
Attention to details: The Captain knowing all aspects of flight planning, aircraft operation, documenting aircraft performance & maintenance, operational compliance, adhering to government standards & regulations, managing emergencies, coordination with mechanics, ground crew and air traffic control. Rhonda Wood: knowing the vineyards for pruning, shoot thinning, cluster thinning, water strategy & compliance, cover crop management, details to county, AVA and government regulations.
Awareness: The Captain understanding optimal aircraft performance and ability for various aircraft being flown. Rhonda Wood: Knowing when and what to do in the vineyard(s) from Brix checks, ordering supplies for the winery (yeast, So2, etc.), scheduling harvest with vineyard manager, soil nutrition, timing on picking, pressing, sending juice panels to ETS, punch down timing & frequency, selecting yeasts and additives (if necessary), tank temperatures. All of these functions for each and every varietal and winery blend.
Documentation: The Captain recording all aspects of aircraft operations, fuel, temperature, oil pressure, hydraulics, weather, turbulence, aircraft avoidance and airspace incidents, noting functions outside of prescribed government regulations, flight plans, etc. Rhonda Wood: pre-ordering bottles, labels and corks for upcoming harvest and bottling, testing during fermentation, compliance and documentation for ABC laws, tasting room notes, pairing & technical sheets, shipment compliancy, etc.
Photo ©Michael Kelly
The above only scratches the surface of the broad characteristics of being a commercial airline captain and winemaker/owner. This may indeed be the reason she wins so many awards for her wines! In addition, self-confidence, humility, clear communication skills, desire to learn and most importantly, the ability to remain calm under pressure especially during “Take Off”!
Rhonda continues to fly about the western states in a private plane. She and husband Michael (with their two sons), have a winery in eastern Livermore. Rhonda started making wine in 1996. Besides sourcing wine grapes on their property, they have 17 specific vineyards which are manicured to their specifications throughout Livermore’s ideal climate.
Sláinte,
Michael Kelly
JMC Cellars – Besides Jessica, a Few Other Surprises
Photo from JMC Cellars
Background
Photo ©Michael Kelly
I met Jessica, owner and winemaker of JMC Cellars located at 6800 Greenville Road in Livermore a year ago at LVVC wine release party at Bankhead Theater. Had just a brief exchange with her but she was eager to get together and have me taste some of their wines. Long story, but between both of our schedules and travel, we couldn’t arrange a time until mid-July.
Winery
The gotcha for me was her producing some “unusual” wines. Those wines include Teroldego, Grignolino, Nebbiolo, Peloursin and a few others. Yes, she does make more of the standard varieties like Syrah, GSM, Merlot, Cabernet Sauvignon, Zinfandel, Sangiovese, Malbec and others. She is especially keen on interesting and intriguing names like Fleur Sauvage, Because… , Talking Bull, Blind Pig, etc. There are stories behind each of these names and best to hear it directly from Jessica!
Her production is typically one or two barrels of each offering. Her current production is around 1,000 to 1,200 cases per year currently. When ask what was her 5 year goal for production she stated in the 2,000 to 3,000 case per year range. Currently she is getting her grapes from Lodi, Livermore and other areas offering quality grapes. I did taste just a couple of her wines and here are my quick reactions:
Fleur Sauvage – a Syrah style blend in the Northern Rhone inspired co-fermentation with Viognier. The nose alone was captivating. The translation of Fleur Sauvage means Wild Flowers.
Teroldego – one of my favorite varietals, so had to try it. It was smooth and silky and excellent wine.
Roussanne- She gets her grapes from a local Livermore vineyard, and it is a refreshing summer wine.
Peloursin – Getting this varietal from Lodi delta area. Peloursin is the father of Petite Sirah varietal.
Pinot Noir – Getting the grapes from atop of the Sunol grade and was bone dry.
Photo ©Michael Kelly
All of this took place while sitting on the outside deck with a wonderful view of the vineyards (not hers).
Background
Jessica graduated from University of Portland in Civil Engineering and landed a job in the Livermore area. While working daily as a Civil Engineer, on the weekends she took up tasting wine at various wineries. This is where is got the “wine bug”. She landed a job at Big White House behind the tasting room bar, soaking up all she could muster on the wine culture both from customers and co-workers.
Photo ©Michael Kelly
In 2013 she took a leave of absence and received her certificate on enology from Las Positos Jr College. She then was hired as co-winemaker at Big White House winery. She hooked up with a backer and launched JMC Cellars in November 2023.
Open Discussion
We spent the next 45 minutes discussing wines she has in mind coming out soon, the wine economy both locally and nationally, overall economy, her marketing plans with Constant Contact, her Instagram reels (which are hysterical) but wineries have legal issues to contend with, her range of events drawing in the “alphabet generations” trying to keep approachable (family days, dog friendly, Hide & Seek, Geek Out event, Drag Nights, Wine Club Activities, Music events, etc). She and her staff do not lack creativity in coming up with ideas!
It was a pleasure to meet and talk with Jessica in depth. She is on a solid footing in her endeavor and has a definite plan to keep moving forward with growth. Great to see both good wines, forward thinking and creativity coming together. This is a winery to visit now and keep your eye on for future developments.
Sláinte,
Michael Kelly
2020 Hindsight Wines Sauvignon Blanc – A Perfect Match
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Their Sauvignon Blanc release under Michael Weis was handcrafted with an artisan touch. First on the eyes it is a golden straw color and medium viscosity. On the nose, floral aromas waft into the senses, along with green apple which is most prominent. On the palate, reserved citrus accents of lime and lemon come into play and are kept in check with flavor but not overpowering. The finish provides a mouthful feeling of a much heavier wine rather than a “light Sauvignon Blanc”. This is most likely due to the addition of nine percent Viognier. This also helps lower the acidity. This wine originally sold for only $25.99/bottle. It is not an “in your face” overly citrusy Sauvignon Blanc and thus makes it perfect for standalone drinking pleasure or to be paired with a variety of foods.
Their current release is 2023 from Sonoma County and is listed at $29.99/bottle. Below are two links to previous Hindsight Sauvignon Blanc reviews:
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 with the first course being a cool refreshing salad of sliced peaches, sliced mozzarella cheese, prosciutto, fresh basil leaves and balsamic glaze. This was a welcome treat in 114-degree heat!
Photo ©Michael Kelly
Enjoyed each sip with the chilled Sauvignon Blanc. The Sauvignon Blanc with its high acidity cut through the oily, rich and salty texture of the prosciutto. The light berry and peach flavors in the wine tied right into the fresh and sweet fruit flavor. Additionally, the Sauvignon Blanc did not overpower the delicate flavors of the food.
Photo ©Michael Kelly
The dinner consisted of spicy Italian meat balls with whole wheat spaghetti. This was topped with a Bolognaise sauce sprinkled with fresh Parmesan cheese. Served with baked garlic bread slices. With the weather being hot, wanted a cool white wine. Generally, for this type of meal a Sangiovese or Barberesco wine is paired. Having the Sauvignon Blanc again with its acidity cut through the meat yet provided a bright flavor for the ingredients of the Bolognese sauce.
While this 2020 Hindsight Sauvignon Blanc can easily be enjoyed by itself, it was a delightful and an especially refreshing wine to be shared with this food.
The Winery
Photo from Hindsight Wines
Previously I wrote about the Hindsight Winery in Calistoga and their excellent red wines, especially their Cabernet Sauvignon. Tasting can be done at The Vault located at 1124 Lincoln Ave in Calistoga, California. In mid-2022 their long-time winemaker, Jac Cole retired. Now the good news, they hired Michael Weis, who was the head winemaker at Groth. He is well known for making spectacular wines and I believe he received 100 points from Wine Spectator for one of his Sauvignon Blanc vintages. Additional reading about the winery and talented ownership can be found at:
Sláinte,
Michael Kelly
2009 O’Shaughnessy Winery Mt Veeder Cabernet Sauvignon
Photo ©Michael Kelly
Background
We enjoyed a nice dining experience last night at a local restaurant but was not enthralled with their wine list or the wine chosen for dinner. Came home and watched a movie and open up this incredible wine. One of our all-time favorites.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
The winery is located on Howell Mountain; however, they do source some fruit from their other estate located on Mount Veeder. So, they offer both Mt Veeder and Howell Mountain vintages of Cabernet Sauvignon.
First thing I noticed was how well the winery did in selecting the perfect cork that has lasted for over 17 years. Of course, it was stored at the correct temperature and humidity levels in the wine cellar.
2009 O’Shaughnessy 100% Cabernet Sauvignon is from the west side of the Napa Valley, Mount Veeder. On the eyes, a dark ruby coloring with medium heavy viscosity. On the nose, a woody but sweet briar, with blackberry and black cherry fruits wafting into the nose. On the palate, extremely concentrated fruits, licorice and black cherry exploded in the mouth with a background of sweet tobacco smoke and leather. Additionally, secondary flavors of dark chocolate were noticed. The finish had some strong tannins, but without any “edginess” which provided for a long velvety crescendo. Rated at 97 points by RP. This wine could easily go another 3-4 years but why wait?
This wine will make my annual list of Best Wines Tasted for 2026. O’Shaughnessy Winery has made this list for 15+ years annually for their exquisite wines.
The current vintage is their 2022 and goes for $160/bottle.
For more information on the winery read one of the previously written stories at:
https://californiawinesandwineries.com/2015/12/23/oshaughnessy-estate-wines/
Sláinte,
Michael
Steven Kent Mirassou – Focused Vision for Cabernet Franc & Cabernet Sauvignon
Photo ©Michael Kelly
Background
Steven, winemaker and owner of Steven Kent Winery, along with his wife Beth has had a focus for many years on raising the bar for Livermore Valley wines. He has for the last two decades focused on wanting Livermore Valley Cabernet Sauvignon to be on even par with Napa Valley. He has successfully launched his Lineage label achieving a score of 100 points and is considered one, if not the best Cabernet Sauvignon wines produced in Livermore Valley.
While he continues his quest with Cabernet Sauvignon, he has always had a spotlight on Cabernet Franc. More recently with his launch of L’Autre Côte and CabFranc-A-Palooza he has turned up the focus for Cabernet Franc. Not only for his winery, but on various boards of the Livermore Valley Winegrowers Association, he has established key marks for quality excellence for wineries. Today sixteen wineries are part of this group.
Steven feels that Cabernet Franc is “truly magical” due to the “purity of fruit, balance of acidity and overt sexiness”. His goal is to showcase these traits with different ageing vessels, vineyards and blending.
Cabernet Franc
Steven’s history with this grape goes back many years and more recently his laser focus on the varietal has been rewarding. For the last few years at the International Cabernet Franc Wine Competition his record is unmatched. Here is just a partial listing of his recent awards against many of the best Cabernet Franc wines in the world:
2026
Photo ©Michael Kelly
In the California category $111 and up: Gold and Best of Category; California Overall Category – Best of Show by the Professional Judges for 2023 L’Autre Côte. They also won Grand Sweepstakes of the entire competition from the Professional Judges.
2025
Photo ©Michael Kelly
In the California category $100 and up: People’s Choice Judges – Double Gold Medal and Professional Judges – Double Gold Medal. Also, Best of Category and Best of Show for California by People’s Choice Judges for the 2022 L’Autre Côte.
Steven’s Cabernet Franc wines have always scored amongst the best year after year with wines coming from all over the state of California, the rest of the United States and against various countries. No small feat!
Photo from Steven Kent Winery
His L’Autre Côte is and will remain the flagship Cabernet Franc, but he is now working diligently to capture the mid and lower tier markets, introducing Cabernet Franc as the premier grape of choice for consumers. His Cab Franc Blanc and Rock labels by Steven Kent Winery have increased production exponentially, gathering momentum at the wine club and commercially at retail outlets like Costco. Having a dual approach DTC and a commercial outlet will allow him to continue to raise the bar for Steven Kent Winery and Livermore Valley.
Steven introduced his “Elements” line up a few years ago. Using the same grapes and exploring the effect of unique ageing methods in different vessels. Each are aged 12 months. They are called Rock, Cab Franc aged in concrete vats, Wood aged in barrel, Steel aged in stainless steel tanks and Elements a blend of the three wines. By using different methods, he allows each to provide key influences on the wine.
In addition to different vessel aging, he also has broadened his vineyard selection. Today, he offers a 2022 Cabernet Franc from the Santa Cruz Mountains, one from Ghielmetti Vineyard, and one from Sachau Vineyard both in Livermore Valley. He has worked with each vineyard for years and has a detailed and in depth understanding of the grape production from selected vines throughout the vineyards.
His 2023 L’Autre Côte besides being Cab Franc dominant, is striving for a Right Bank character of St Emilion with 10% Merlot and 5% being Cabernet Sauvignon.
Changes Coming
It was announced that Steven Kent Winery is moving back to the historic Home Ranch Vineyard on Tesla Road in the fall of 2026. They will have separate tasting room on the property where Shanti Winery is now located.
Photo ©Michael Kelly
In July sat down with Steven and Beth at their current facility on South Vasco Road and tasted some of the wines previously discussed. We also tasted one of the most exquisite wines, the 2004 Home Ranch Cabernet Sauvignon and the 2023 Premier. The 2023 Premier is 100% Cabernet Sauvignon with 60% coming from Ghielmetti clone 30 and 40% Home Ranch clone 7. It was aged in 80% in new French oak for 24 months. This is truly a phenomenal wine with only 118 cases produced.
Concluding a two-hour discussion ranging from Livermore’s quest to be on the world stage with Cabernet Franc & Sauvignon Blanc as their “go to” wines of distinction, holding wineries accountable for quality, the wine industry market in general, attracting the next generations of wine drinkers, etc., the conversation could have lasted for many more hours! Between insights, laughter and serious insights we both had to call the meeting to end. Until our next discussion.
In the meantime, should you wish to acquire some of the best Cabernet Sauvignon and Cabernet Franc wines, you know where to find them.
Sláinte,
Michael Kelly
Just Another Wednesday Night – Good Wine Tasting and An Excellent Dinner
Started off the evening with a “Tour De France” wine tasting put by Massanois wine wholesaler and importer at Vinum55 in Scottsdale. My sister and her friend also attended the event. Focus was on sustainable and small family-owned wineries. Some very nice wines were enjoyed. The two wines with ** received my highest ratings of the evening:
**NV Charles Gonnet Crémant de Savoie – East of lake Geneva at about 600 ft elevation, 3rd generation family
-2025 Jean Max Roger Sancerre Marnes & Caillottes – mineral driven, close to Sauvignon Blanc, back to 7th generation, acidity was high, limestone soil, and grown in cool area
Photo ©Michael Kelly
-2024 Maison Champy Pernand-Vergelesses Blanc -light and fragrance a bit muted, started back in 1720
Photo ©Michael Kelly
**2023 Clos L’Oratorire des Papes CDP – from Rhone, Chateauneuf du Pape area, fruit of red cherry, mostly Grenache, founded in 1926 and celebrating 100 years
Photo ©Michael Kelly
-2020 Chateau Capet-Guillier Tour de Capet – started 1900’s, Bordeaux area, lots of clay & limestone soil, mostly Merlot with a little Cab Franc & Malbec, St Emillion on label
Photo ©Michael Kelly
-2019 Espirit de Pavie – Limestone soil, elegant and brightness, mostly merlot a little Cab Franc, Cab Sauvignon, cigar box and tannins.
Photo ©Michael Kelly
On the way back to our homes, stopped at d’Vine Wine Bar & Bistro for a bite to eat, listened to live music and enjoyed wine from what I consider the best wine bar selection in the Phoenix area.
Photo ©Michael Kelly
Ordered a Truchard Pinot Noir primarily to go with my sister’s various Bruschetta selection and Kim’s order of Marconi and Chorizo dishes. At the Vinum55 tasting, both really liked the Grenache based wine and wanted to find something refreshing and light to go with their food choices. They both loved the Truchard Pinot Noir and will be ordering some shortly.
Photo ©Michael Kelly
I went with the Ahi tuna seared on the outside with sesame seeds and rare inside with leeks and washi aioli.
A good all-around evening thanks to Vinum55 and d’Vine Wine Bar & Bistro.
Slainte,
Michael Kelly
Visit to Starfield Vineyards – Botanical Garden, Wildlife Habitat & Great Wines!
Starfield Vineyards is a 67-acre property located east of Placerville. The vineyard ranges between 2200 feet elevation and 2,800 feet. While having written a few stories on their wines, I had not previously visited them. Tom Stinton, owner, invited me a few months ago and agreed on my next trip in the area I would stop by. I had met Rob, son and winemaker, at a wine event called “The Festival of Undiscovered Grapes” in San Jose earlier in the year. What I discovered at the property was so much more than a winery with vineyards, tasting room, and a production area.
Photo ©Michael Kelly
They had previously sent me a “test tube” of Sierra Spice allowing one to smell the aromas of their mountain air of resin, bark and needles which provide airborne oils (terpenes) in the air which influence their wines tastes. The test tube is filled with Ponderosa Pine, Incense Cedar and Douglas Fir. When viewing the vineyards that are grown next to the forest, it is easy to see their influence. Ponderosa Pine that commands most of the surrounding forest, provides distinctive herbal and floral aromatics. These include vanilla, butterscotch, pineapple, anise, tarragon, basil, lemon, orange, rosemary, dill, parsley and hops. The Cedar contributes woody, pine, musk, sweet balsamic, fresh hops, cloves, oregano and pencil shavings. The Douglas Fir adds pepper, rose and lavender.
Photo ©Michael Kelly
The vineyards are well groomed and pristine in appearance. The vineyards contain 24 blocks of approximately 1.5 acres each. Only varieties which grow in Southern Europe and near the Mediterranean are planted.
Picture of Rob Stinton with hat and Tom Stinton on right Photo ©Michael Kelly
One of the first items was to see the tasting room which was modern and immaculately clean. There is also a large outside tasting area under cover with breath taking views of the grounds.
Photo ©Michael Kelly
Both Rob and Tom took us on a six-passenger golf cart tour of the property. The “us” included two of my friends, Mike and Martha Dunne, who hadn’t seen the property since its early stages. Both Mike and Martha are fellow judges and published writers. We started out on the ride entering and under a canopy of roses like a gateway to a dreamworld.
One of the first things visited was their grass and concrete amphitheater which they hold concerts during the summer months on Fridays. Currently it has capacity of around 200 attendees, and they are planning to expand it to 300. One of the perks of attending is that you can order a pizza and have it delivered to the lawn during the concert and of course a bottle of wine!
Photo ©Michael Kelly
Next up as we drove the paved pathway, they pointed out various walking trails that were jettisoned into and around the vineyards. Also, they pointed out where zip lines were being considered, horseback rides and other venues to help entice and drive the future generations to come and stay to enjoy the grounds.
Photo ©Michael Kelly
One of the most beautiful venues I have seen at a winery was the stop to a modern designed building constructed on one of the ponds on the property. The lake is called Starfield Lake and in bloom were azaleas, Iceland and Sallie Holmes roses, multiple varieties of Water Lilies, that again created an idyllic and pastoral setting.
Photo ©Michael Kelly
The pavilion is used for release parties for members of their wine club.
Photo ©Michael Kelly
Above Tom Stinton was explaining both the difficult construction of the building overwater and how the lake came to be from both mining and a peach orchard many years ago.
Photo ©Michael Kelly
We continued the tour seeing their production area and acres of vineyards passing by Turtle Pond were Pygmy Water Lilies and Wild Roses were in bloom. Since it was a warm day most of the turtles were under the water where it was cooler. Did see one poking its head out to get some air.
Photo ©Michael Kelly
The golf cart tour concluded back at the outside tasting room where a table was laid out for our tastings and conversations. Here is where Tom and Rob provided us with more history of the property and their vision on things for the future. While sampling some of the delightful light and refreshing wines on a warm day that included: Viognier, Marsanne, Grenache, Mourvèdre and a Rosé. The “le grand chef-d’oeuvre” was bringing out which can only be described as an edible work of art, their gourmet Gold Country pizza. Chef Scott Tomblin provided us with thick crust pizza with edible 24 karat gold cut with a large scissor. Each bite provided a symphony of flavors from the fresh ingredients.
Mike Dunne captured a great picture of the pizza and used it with permission
The discussion and conversation, besides wines and vineyards, did focus on the plans to attract families and younger folks to come and enjoy the facility and grounds. They included, besides the items discussed earlier, a building to hold a children’s play area and offering non-alcoholic wines. We also discussed their goal of an integrated system providing natural predators, western bluebirds and tree swallows, organic farming practices and cultivating bees for the vineyard. They purposely have left corridors for northern owls, peregrine falcons, red tailed hawks and coyotes to help reduce damage to the crops from rabbits and rodents.
This was an eye-opening visit. While enjoying many of the wines, some making my Best Wines Tasted List for 2026, I never imagined what was behind the welcoming gates of the winery. Had I known in advance, I would have allowed a lot more time and may have brought a sleeping bag to enjoy the Starfield Vineyards at night.
A definite winery to visit as this story just skims the highlights of a surprising vineyard and their creative owner and winemaker.
Sláinte,
Michael Kelly
Downtown Joe’s – A Relaxing Evening, Great Views and Delicious Food
Photo ©Michael Kelly
Two weeks ago, after a long day meeting with three winemakers/owners of various Napa wineries (Calistoga, Spring Mountain, St Helena) stopped for dinner. Ate on the patio at Downtown Joe’s, 902 Main Street, with two appetizers on a warm evening.
Photo ©Michael Kelly
First was Poke Nachos of marinated Ahi, avocado, cilantro, green onions and spicy mayo.
Photo ©Michael Kelly
Second was Mango Bay Scallops Ceviche with sweet bay scallops, mango, cilantro, lime, orange and micro greens. Both were excellent. Had a nice 2023 Napa Cellars Chardonnay with both dishes.
Photo ©Michael Kelly
Nice to sit next to the Napa River and even witness a gondola merrily rowing up the river.
Highly recommend Downtown Joe’s on the riverfront.
Sláinte,
Michael Kelly
A Delusional Tale of The Battle of Two Varieties – Petite Sirah and Petit Verdot
Background
While wine can be enjoyed without food, we believe the experience is heightened with the correct food. We always try to find a solid wine and food pairing but often we “change it up” to try something unusual or not commonly followed. This is based on one my favorite anonymous quotes about life as well as food/wine pairings “Adventure may hurt you, but monotony will kill you”. With this statement in mind most pairings work great with a few being average.
The Tale
Knowing we were having a BBQ tri-tip steak for dinner, our normal go to is a Cabernet Sauvignon, Granacha from Spain or Cabernet Franc. As I opened the cellar to find a wine for dinner, I heard:
Photo ©Michael Kelly
“Come ‘on, do something adventurous!” much to my surprise. It was the Petite Sirah bottle speaking to me that they would be great with the steak. Just as I was grabbing the bottle, another voice from further back in cellar sprang forth of Petit Verdot, stating “don’t listen to that rubbish, Petit Verdot would be delightfully wonderful with that steak”.
Photo ©Michael Kelly
Now I am a bit perplexed by the talking bottles of wine, and the mild disagreement between the two. The discussion intensified with Petite Sirah calling the Petit Verdot “a late bloomer” as it is typically one of the last to be harvested. Petit Verdot calling Petite Sirah “a red-headed stepchild” being as Peloursin an almost extinct varietal being the father grape.
Photo ©Michael Kelly
My head still spinning between reality and delusional fantasy like Don Quixote and the windmills being giants, I held steadfast and decided to bring both to the table to let them battle.
Photo ©Michael Kelly
Petite Sirah
Petite Sirah, as an educational note, is not a “smaller” version of Syrah as it is a wholly different varietal. The background on Petite Sirah is that it is the offspring of Syrah and Peloursin (a scarce and almost extinct grape) from northern Italy/Switzerland area. The varietal name is Durif and was first introduced in 1880. Petite Sirah possesses one of the highest levels of antioxidants. In the State Agricultural report for California, Petite Sirah represented only .04% in the 2025 harvest by tonnage.
Photo by Don Lahey, The International Wine of the Month Club
Petite Sirah has a big bold structure accompanied by high tannins. Dark fruits abound in the glass akin to Malbec or Cabernet Sauvignon but with an even more tannic profile! There might be a warning label on a bottle if you are not familiar with the varietal. This wine was opened a few hours before the meal and the first thing one notices is the dark and inky coloring in the glass.
Once in the glass, aromas of dominant blackberry compote and bramble waft into the senses. Once the first sip hits the palate, a tug-a-war begins with bold tannins facing off against the berry fruit. Secondary flavors of black pepper and subtle notes of vanilla (most likely from the barrels) smooth out the landing in the mouth. The finish provides scrumptious blueberries and dry earthen minerality that is long lasting.
The wine came in at 15.0% alcohol and will be released August 2nd with a cheese party at Wood Family Tasting room in Livermore. The expected price is mid-forty dollars per bottle. The wine is 100% Petite Sirah from the Casa de Viñas Vineyard. Only four barrels were produced. Aged in a combination of 25% new Hungarian oak and new American oak with the balance being neutral for 18 months.
Photo ©Michael Kelly
Petit Verdot
Petit Verdot is best known as a blending wine for Bordeaux style wines. It was used consistently in Bordeaux as it was a late ripening grape varietal and it struggled to reach full maturity. Historically, when used in moderation (1-2%) for blending, Petit Verdot produced wines that were overly tannic and caused the vineyards to decline. More recently however Petit Verdot has had a resurgence due to plantings in warmer climates like California, Australia and Spain. The warmer climates allowing the fruit to fully ripen and provide a distinct character for the varietal. Providing a very drinkable wine full of body, tannins and structure.
Photo from https://www.bravenewworld.wine/
Petit Verdot’s literal translation is “little green one”. This is because it is a late ripening grape from the Bordeaux region in France. It is a commonly used grape in blending, usually in small amounts to add color, tannin, structure and herbaceous notes of violet and sage.
First on the eyes, this wine is a lavish and royal purple in coloring, unique and contrasting from other varieties. In the glass, it has a medium-heavy viscosity. On the nose, aromas of violets and lavender along with plum and blackberry rise up to beckon your first sip. Once on the palate the essence of dark fruits, strong tannins and firm acidity greet the imbiber. Blueberry notes soften the impact of the tannins with a silky smoothness and flavor. On the finish, black pepper and spices and dried herbal notes and rustic smoky tastes linger. After the finish, you are struck with its full body, structural characteristics and tannins.
Aging in oak barrels tends to soften the wine with a slight vanilla taste. This wine was aged 18 months in barrel with new 33% French oak and the balance neutral. The wine is made with 100% Petite Verdot from One Oak Vineyard. The wine came in at 14.0% alcohol and only two barrels were produced. The anticipated price upon release on August 2nd, is mid-forty dollars per bottle
The Food and Wine Pairing – “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon
Photo ©Michael Kelly
As we sat down for the meal with a twelve hour marinated Tri-tip steak in Chaka sauce, robust garlic sea salt, Kinder’s Woodfired Garlic with Hardwood Smoked Flavors and Mesquite Seasoning one last comment from Petite Sirah stating, “they were the ideal pairing with dark fruits, high tannins that could easily cut through and complement the rich and savory beef” and “they would hold up well to aggressive rubs used in grilling”. Accompanied by small red and yellow roasted potatoes, broccoli and a fresh garden salad.
Again, with my head swirling in disbelief, one last snide retort by Petit Verdot stating “they were better with beautiful tannins demanding rich, savory and protein-heavy foods. And that Petit Verdot added that they would be the one to cut smoky and peppery seasoning”. At some point they seemed to be making almost identical comments? My wife looked strangely at the dinner table with me hearing their rants, but she heard nothing. This was about to be a full-on donnybrook!
Both wines were poured and partook with bites of the tri-tip steak. As with most things in marriage, it was a split vote on which paired best. My wife chose Petit Verdot and I chose Petite Sirah. I thought the Petite Sirah equally matched with the meat and Petit Verdot was a bit too strong for the steak.
The two wines exchanged barbs with each other until no wine was left in the bottles. Then the accusations and exchange stopped.
For the record, my wife has yet to get me committed to an insane asylum but don’t know how much longer before she does!
The Winery
Photo from Wood Family Vineyards website
Rhonda Wood, winemaker at Wood Family Vineyards, makes some exceptional wines from Livermore, California. The background on the winery can be found in another story at:
https://californiawinesandwineries.com/2021/11/06/2018-wood-family-vineyards-chardonnay/
Rhonda and the family winery are small in comparison to some of Livermore’s known name wineries but have been regarded for years as one of the top-quality wine producers.
From high in the sky to down to earth wines!! Yes Rhonda Wood, winemaker/owner of Wood Family Vineyards used to fly planes (US Airways) but now can be found in the vineyards tending vines. She and husband Michael (with their two sons), have a winery in eastern Livermore. Rhonda started making wine in 1996. Besides sourcing wine on their property, they have 17 specific vineyards which are manicured to their specifications throughout Livermore’s ideal climate.
Sláinte,
Michael Kelly