SOMM SMACKDOWN 2026 Held Tuesday Night in Scottsdale at VINUM55
Firstly, what is SOMM SMACKDOWN? This is an event held annually between the three locations of VINUM55 being Phoenix, Scottsdale and Chandler facilities. Each location picks three wines to present to the members of each location and is partnered with a distributor. Last year Phoenix took home the SOMM SMACKDOWN title which is apparently an oversized medallion named Sommelier Supremacy that hangs in their tasting room. The teams go to each location pouring their wines. Tuesday night, September 8th, we attended the one being held in Scottsdale. Unfortunately, the valuable “medal” was not on display in the hall, most likely due to security concerns! I have seen the Superbowl trophy, the Claret Jug at the R &A, etc., and was hoping to see this coveted medal.
The event was held in the RED ROOM in Scottsdale and here is a picture from VINUM55 from a previous event.
Besides the three tasting stations representing each location, a greeting table was present to pour a welcoming pour to each guest. The wines at the welcoming table were:
Details by Sinegal Sauvignon Blanc 2023 (my notes: not citrusy but more like a liquid fruit salad and very refreshing)
Chateau de Pierreclos Macon 2023
Ridge Coast Range 2025
Having only one of the opening tastings to keep my palate alert and attentive, we moved on to the Chandler Team of Chris O. and Myron with Leslie of Copa Fina. Their three wines were:
Photos ©Michael Kelly
NV Domain J. Laurens Cremant de Limoux (my notes: crisp and refreshing sparkling wine. Previously purchased at another VINUM55 event. No picture)
Yamhill Valley Vineyards Estate Pinot Noir 2024 (my notes: possessed a captivating nose, but fell off in the palate)
Chateau Castagnac Fronsac Merlot 2019 (my notes: a very light and simply not enough heft. A good representation for 100% Malbec from France.)
Up next was the Phoenix team of Chris G., Dakkota with Tony of STEM the distributor. Personally, I have never been to their facility, but now that I know the famed Sommelier Supremacy hangs proudly in their tasting room I will be planning a visit soon! Their three picks for the evening were:
Photos ©Michael Kelly
NV Stephane Coquillette “Inflorescence” Brut – a sparkling made from Chardonnay and Pinot Noir grapes only (my notes: great bubbles in the glass, but missed the influence of Pinot Meunier grape found in Champagne contributing fruit and body to sparkling wines).
Remoissenet Pere & Fils Bourgogne Pinot Noir 2023 – (my notes: This comes from a family vineyard that is 150 years old)
Amulet Cabernet Sauvignon 2023 – An assemblage of 85% Cabernet Sauvignon, 5% Malbec, 5% Merlot and 5% Cabernet Franc (my notes: received my third highest rating of the evening of wines tasted).
Last table was Scottsdale group comprised of Ron and Shelly with Lindsey of Maverick. Their three wines were:
Photos ©Michael Kelly
Gaia Monograph Assyrtiko 2025 (my notes: not from Santorini noted for their Assyrtiko but a nearby island. This allowed for a more affordable price point)
CHEV’ Russian River Pinot Noir 2022 (my notes: from famous winemaker Michael Brown, 100% Pinot Noir grapes, cherry and raspberry abound creating a head turning aromatics in the glass. This was my highest rated wine of the evening).
Peju Reserve Cabernet Sauvignon 2021 – from Napa Valley (my notes: pleased to have tried their wine again as the last time was when they first opened. Was not generally fond of the wines, but this wine possess structure, with defined tannins that were enjoyable. They tied for the third best wine of the evening).
Wednesday evening is a tasting at the second location in Chandler and followed by a tasting at the Phoenix tasting room. Who will win the title? Each location putting forth their best selection of wines for members to taste and now the voting begins. Results should be known by Friday, but it will be challenging as all the wines were solid selections for all to taste.
Photo ©Michael Kelly
Afterwards went to dinner at one of the scarce BYOB (bring your own bottle) restaurants in all of the Phoenix area called Ristorante Giuseppe. Ate with friends that also attended the VINUM55 SOMM SMACKDOWN and two couple’s brought Italian wines (Barolo & Barbaresco) and one shared a Malbec from Argentina. A great meal and conversation as always!
Sláinte,
Michael Kelly
https://californiawinesandwineries.com
One Holiday (Labor Day), Two Wines and a Simply Delicious Meal
Background
We decided to BBQ this weekend and invite those family members that were in town for dinner.
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
We started off with a 2023 Culmination Sauvignon Blanc. This is no ordinary Sauvignon from Livermore Valley as it is Barrel Aged. This is made by the Wood Family Vineyards and this label represents their higher end, boutique and artisan wines being produced.
The specific Acacia wood barrel and stirring of the lees makes the wine feel creamier and much broader on the palate. This is exactly the taste and texture Wood Family Vineyards targeted for this wine. Still the same basic flavors of the stainless steel but some slight nuances. The 2023 Barrel Aged Sauvignon Blanc picked up besides textural qualities, it also mellowed out or tempered the stronger notes of the grapefruit and citrus. The aging also provided a secondary aroma and herbaceous flavors not found in the stainless steel. Present was more lemon grass and a tinge of vanilla on the finish which was so refreshing and contrasting to the citrus qualities. The wine ends up being refreshing, high in acidity, complex and creamy. This is precisely the qualitative difference Rhonda Wood was striving to make showcasing the barrel aging offering. This came in at 13.6% alcohol with only 75 cases being produced.
Photo ©Michael Kelly
Today they produced this barrel aged Sauvignon Blanc under their new designation called Culmination. 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 is 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. The 2024 Culmination is listed at $50/bottle.
Photo ©Michael Kelly
Doing some research found out Sauvignon Blanc is a recommended wine with Guacamole! The reason for this is that the piercing acidity and herbal undertones mirror the lime juice and green onions. This was the truth and while enjoy Sauvignon Blanc by itself, this added a wonderful pairing dimension. The Guacamole dip besides avocadoes including green onions, cut cherry tomatoes, diced jalapeño peppers and tobacco sauce.
Photo ©Michael Kelly
Another appetizer for the evening was a new salsa that was recommended. It is called Mateo’s Gourmet Salas Medium and provides a pleasant roasted tomato and pepper taste with a zesty and chewy finish.
We then moved on to dinner with two delicious homemade salads being prepared. The first was my wife’s potato salad that consisted of Russet potatoes, chopped onions, celery, hard boiled eggs, mayo, mustard and cider vinegar.
Photo ©Michael Kelly
The second salad was a refreshing fruit salad with pineapple, blueberries, bananas, pears, oranges, peaches and possibly many other fruits by my sister. I was eating so quickly, I unfortunately did not take the time to identify all the ingredients!
Photo ©Michael Kelly
The main entrée for dinner was a simply BBQ’ed burger. The meat was from a newly found butcher shop where he makes Brisket burgers. We were shopping there last week and decided to give it a try as it was noted as a customer favorite by the clerk. While we all enjoyed the much heavier consistency of the beef, think we will go back to our regular ground chuck for BBQ-ing. We all discussed next time going with Bison burgers which they also sell. A few Italian pork sausages were picked up and grilled on the stove.
Photo ©Michael Kelly
Plenty of food for everyone and this was paired with a 2021 Copia GSM called “The Cure” from Paso Robles. It is 45% Mourvèdre, 28% Grenache and 27% Syrah. This was a perfectly matched wine for the flavorful burgers with the fruit from the Syrah enveloping each bite and the Mourvèdre and Grenache adding both flavors, freshness and subtle spices to the meal. A solid GSM and perfectly matched with the food.
From my previous review of the 2021 Copia Vineyards and Winery “The Cure” written in 2025:
Photo ©Michael Kelly
On the eyes, this a dark and brooding ruby red and medium-heavy viscosity. Once placed under the nose to gain an insight to what was to come, aromas of mocha, dark French coffee and floral notes wafted into the senses. Then on the palate this wine exploded with dark chocolate, depth of the three varietals not commonly found in a GSM. Blackberries and blueberries bounced joyfully in the mouth beckoning yet another sip! At the finish, a plushness of black fruit, along with a smoky quality and spice notes provided ample time to savor each sip. Additionally, beautiful and elegant, yet surprisingly perfectly appropriate tannins were present. The chocolate finish provided a great counterbalance making the textual chewy finish that was elegant and memorable.
This wine received ratings of 95 points from The Somm Journal, 95 points from Wine Enthusiast and 94-96 points from Jeb Dunnuck. This is a pedigree of quality represented in this GSM.
We all left the table stuffed enjoying each morsel served this evening.
Sláinte,
Michael Kelly
https://californiawinesandwineries.com
https://arizonawinesandwineries.com
2015 O’Shaughnessy Estate Winery Mt Veeder Cabernet Sauvignon with filet mignon Skisk Kabob
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
2015 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, full body with extremely concentrated fruits, licorice and black cherry exploded in the mouth with a background of sweet tobacco smoke and leather. Additionally, latent flavors of dark chocolate were noticed. The finish had some strong tannins, but without any “edginess” which provided for a long semi-velvety crescendo.
Rated at 95+ points by Wine Advocate and 96 points by International Wine Review. This wine could easily go another 7-10 years, yet more than pleased to be enjoyed now! Looking at various sites, this wine sells today for between $180 to $230/bottle.
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. Only roughly 2% of 2,000 wines make this annual list published in December.
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 a marinated Shish Kabob and then BBQ’ed. The marinade recipe calls for soy sauce, lemon juice, lime juice, orange juice, onion powder, garlic powder, black pepper, crushed garlic, olive oil, Worcestershire sauce, brown sugar and balsamic vinegar.
Photo ©Michael Kelly
The shish kabob in baskets consisted of yellow peppers, orange peppers, pineapple, red onion, mushrooms and topped with sprigs of fresh Rosemary. The meat suggested top sirloin, but we opted for a delicious Nebraska filet mignon cut into bite size portions. The shish kabob was emptied on a platter to be served.
Photo ©Michael Kelly
Accompanied by roasted halved and seasoned small white potatoes. Additionally, a halved fresh Wedge salad was served with Blue cheese crumbles, bacon, cherry tomatoes, green onion slices and topped off with Blue cheese dressing.
Photo ©Michael Kelly
An enjoyable and complete meal to be enjoyed with this fine wine. Nothing less than perfect food and wine pairing. The only note is that with this great cut of meat, we may not marinate next time.
The Winery
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. Additionally, they produce Merlot, Sauvignon Blanc and Chardonnay. See a previous post at:
Sláinte,
Michael Kelly
2015 O’Shaughnessy Estate Winery Mt Veeder Cabernet Sauvignon
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
2015 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, full body with extremely concentrated fruits, licorice and black cherry exploded in the mouth with a background of sweet tobacco smoke and leather. Additionally, latent flavors of dark chocolate were noticed. The finish had some strong tannins, but without any “edginess” which provided for a long semi-velvety crescendo.
Rated at 95+ points by Wine Advocate and 96 points by International Wine Review. This wine could easily go another 7-10 years, yet more than pleased to be enjoyed now! Looking at various sites, this wine sells today for between $180 to $230/bottle.
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. Only roughly 2% of 2,000 wines make this annual list published in December.
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 a marinated Shish Kabob and then BBQ’ed. The marinade recipe calls for soy sauce, lemon juice, lime juice, orange juice, onion powder, garlic powder, black pepper, crushed garlic, olive oil, Worcestershire sauce, brown sugar and balsamic vinegar.
Photo ©Michael Kelly
The shish kabob in baskets consisted of yellow peppers, orange peppers, pineapple, red onion, mushrooms and topped with sprigs of fresh Rosemary. The meat suggested top sirloin, but we opted for a delicious Nebraska filet mignon cut into bite size portions. The shish kabob was emptied on a platter to be served.
Photo ©Michael Kelly
Accompanied by roasted halved and seasoned small white potatoes. Additionally, a halved fresh Wedge salad was served with Blue cheese crumbles, bacon, cherry tomatoes, green onion slices and topped off with Blue cheese dressing.
Photo ©Michael Kelly
An enjoyable and complete meal to be enjoyed with this fine wine. Nothing less than perfect food and wine pairing. The only note is that with this great cut of meat, we may not marinate next time.
The Winery
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. Additionally, they produce Merlot, Sauvignon Blanc and Chardonnay. See a previous post at:
Sláinte,
Michael Kelly
Bordeaux Through the Vintages with Anne Malhere at Vinum55 in Scottsdale
Photo ©Michael Kelly
A wine tasting event this week at Vinum55 showcasing some right bank wines from André Lurton Famile of wines. They have been around since 1897. We tasted seven different wines with one being white, the 2023 Chateau de Cruzeau White. This was 100% Sauvignon Blanc which had a roundness, white fruit and light citrus flavors. This is a bit unique as most white wines from Bordeaux are blends of Semillon and Sauvignon Blanc.
Photo ©Michael Kelly
Next up were two red wines, the first being a 2020 Chateau Tour de Segur. Right bank St Emilion style that was very dry and soft with 80% Merlot, 15% Cabernet Franc and 5% Cabernet Sauvignon.
Photo ©Michael Kelly
The next red wine was a 2021 Chateau de Barbe Blanch which was a bit darker than the previous wine. Again, dry with red ripe fruit and medium viscosity in the glass. Made with 80% Merlot and 20% Cabernet Franc.
Photo ©Michael Kelly
The next four wines were all Chateau La Louviere Rouge but different vintages to compare and contrast the terroir and blend changes. Anne Malhere pointed out they were done with the same wine maker and used the same barrel treatment. This was an opportunity to taste different growing seasons and the influence on each taste.
The first was the 2016 vintage that was 60% Merlot and 40% Cabernet Franc. Anne pointed out that the primary flavor is fruit, secondary flavors is the wine making and tertiary flavors come from aging and barrel treatment.
Photo ©Michael Kelly
The second vintage was 2018 but this time with a 60% Cabernet Sauvignon and 40% Merlot. This wine was just slightly darker than the previous and yet brilliantly clear.
Photo ©Michael Kelly
The next two wines scored the highest points in my evaluation this evening. The first being 2019 vintage being 55% Cabernet Sauvignon and 45% Merlot. A very balanced wine scoring high on the eyes, taste and finish.
Photo ©Michael Kelly
This was followed by 2021 vintage that was 55% Merlot and 45% Cabernet Sauvignon. This was the darkest of all the wines this evening coming in with a garnet red coloring and luscious red fruits. A solid wine.
Photo ©Michael Kelly
While enjoying tasting various right bank wines, I have been more a left bank wine enthusiast over the years, and this reconfirmed my prior perspective. I did appreciate attending the event as I have not often tasted this many right bank wines at one sitting. This was just one winery out of 5600 family vineyards in the Bordeaux region.
Pricing for these wines started at $30/bottle and went up to $70/bottle.
Sláinte,
Michael Kelly
2008 Hewitt Vineyards Cabernet Sauvignon – A Flashback of Immense Enjoyment
Photo ©Michael Kelly
Background
Working through some “older wines” to get the cellar up to date.
Opened this wine last evening which had been cellared for sixteen years. What a treat revisited indeed. The Hewitt Vineyard of approximately 60 acres in the historic center of Napa Valley in Rutherford Bench has always made fascinating wines. World famous for their Cabernet Sauvignon’s “Rutherford dust”, a quality bestowed on wines from this area in Napa Valley. Unfortunately, Provenance Winery and the Hewitt Vineyard labels were sold. Tom Rinaldi was the winemaker at both facilities and spent some quality time with him. He conducted one of the best blending exercises ever and still can remember it 20 plus years later!
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Opened this wine up and let it decant for one hour before tasting. The wine on the eyes was a luscious dark red berry, almost black, and with heavy viscosity. On the nose, violets and floral aromas waft into the senses. On the palate, black cherries, blackberries and cocoa are the dominate flavors. Secondly, flavors of leather, sweet pipe tobacco and black licorice were present. On the finish, the “Rutherford dust” and tannins of immense proportions, jagged and inviting, along with vanilla completed the sip. Complexity and layers of enjoyment are the words that spring forth in describing this beautiful wine. One of the “chewiest” Cabernet Sauvignon experienced and always in my top Napa Valley wines listing.
The wine was produced by the famous and iconic winemaker Tom Rinaldi (no longer there). Still one of the top winemakers that has produced wines in Napa Valley (IMHO). The wine is 98% Cabernet Sauvignon and 2% Petit Verdot. It was aged 22 months in 100% French barrels with 77% being new. Wine Spectator rated it 96 points and in 2013 it was ranked #4 wine in the top 100 wines! Wine wholesalers still show a pricing ranging from $160 to $400/bottle but only a few bottles are available.
Tom Rinaldi is still producing wine as a winemaker and consulting winemaker at Patent Wines and Pellet Estate. I have not reviewed or tasted their wines but hope to do so shortly. I can only assume with Tom at the helm, the wines will also be delicious.
Sláinte,
Michael Kelly
The Wine Club of Greater Phoenix First Session – Cabernet Franc Wines From Around the USA
Last night we held the first “official session” of The Wine Club of Greater Phoenix besides the planning group. Last night’s group was on Cabernet Franc from various states in the USA. It was a blind tasting event with Cabernet Franc wines from Michigan, El Dorado County (Calif), Columbia Valley, WA, Elgin AZ, and Finger Lakes, NY. A special sixth entry was from Texas and the grapes coming from Coombsville, Napa.
Not all the wines shown Photo ©Michael Kelly
A quick recap of the key characteristics of taste and flavor of Cabernet Franc from each area was presented. There was a simple one-pager, a three pager with graphs/charts and a full ten-page explanation handed out. For last night we focused on the one-pager detailing the differences for each area where the vineyards & wineries were located. For example, Cabernet Franc from the Northwest (Oregon, Washington & Idaho) generally have the following traits that share classic red-fruit, herbal profile whereas with Washington long sunny growing season and cool evenings, produce more ripe, structured wines. Fruits include raspberries, black cherry, and sometimes blackberries. Aromatics of violet, dried herbs, tobacco and bell pepper are common. Barrel selection and time spent in the barrel can impart spice and tannins of varying degree, etc.
Photo ©Michael Kelly
The wines, unbeknownst to the guests, were from previous International Cabernet Franc Wine Competitions, winning awards from Bronze to Double-Gold. Three of the wines were also won Best of Class. Wines last evening were: 2017 Cody Kresta from Michigan, 2020 Boeger from Sierra Foothills Calif, 2021 Wautoma Springs from Columbia Valley Washington, 2019 Callaghan from Elgin Arizona and 2022 Boundary Break from the Finger Lakes in upstate New York.
Photo ©Michael Kelly
Tasting blind (bagged bottles) we went through them one by one with each person giving their “judged score”, personal preferences with and without food. At the end we revealed how the Professional Judges and People’s Choice Judges rated them in prior competitions.
Photo ©Michael Kelly
Each person brought an appetizer dish that would be compatible with Cabernet Franc wine. We enjoyed garlic with mushroom crostini with thyme & garlic, mini-bell peppers (orange, red and yellow) with goat cheese and herb spread, stuffed Poblano peppers, baked Brie with homemade cranberry compote, and crostini with goat cheese, fig jam, walnut and drizzled with honey. All were especially enjoyable with the wines.
Photo ©Michael Kelly
In almost every case the wine score without food increased in their rating with selected foods. As I have written about for years, food enhances wine and wine completes the food choice. The best quote is by Andre Simon that “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners”.
Photo ©Michael Kelly
We concluded the blind tasting with a bagged bottle from Middle Oak Wines from Friendswood, Texas called “The Middle C”. The grapes come from Coombsville in Napa Valley. Two of the group guessed correctly it was a California Cabernet Franc.
Lots of interaction and discussion during the evening. So much so, that while we “schedule” a one hour and half meeting think it might go two hours, this lasted an enjoyable three hours. We are working on determining whether the next meeting will be held either October 1st or October 8th. Once we firm up a date and location, the host will determine the theme/topic for the evening.
If you would like to join us, please drop me an email at mkellyaz26@gmail.com .
Cheers,
Michael Kelly
The Wine Group of Greater Phoenix
Birds and Barrels Vineyards 2021 Malbec and Nebraska Ribeye Steak
Photo ©Michael Kelly
Background
Having just recently moved to Arizona and continuing to publish on California Wines and Wineries, I started a new website called Arizona Wines and Wineries. I am only beginning to become acquainted with the wine industry and wineries in Arizona. So far, I have had the opportunity to taste about a dozen wines. Birds and Barrels Vineyards was recommended by a new friend here is Arizona. I called the owners to see where I might pick up a bottle locally in the Phoenix area as they are in southwest Arizona in Willcox. Drove to a specific local market and picked up this bottle.
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
First on the eyes, this wine possesses a dark and royal purple color showing the pedigree of the Malbec grape. On the nose, fresh violets waft gently from the glass to awaken the senses. On the palate, black plum, black cherry are dominant with secondary flavor of blueberry. The blueberry provides a lush, smooth and a modicum of semi-sweet finish. The tannins were a bit perplexing in that they were both noticeably present and yet rounded with smoothness. This wine comes in at 14.8% alcohol.
The wine is 100% estate grapes with only 42 cases being produced. For the 2021 vintage they switched up the barrel treatment to neutral French and Hungarian oak, being 9-12 years old. The remarkable fact is that this wine gracefully aged in barrel for 42 months!
If this is the quality of their overall winery, I can’t wait to visit to taste their other wines.
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 a beautiful Nebraska ribeye steak picked up at a local butcher shop. Seasoned with Applewood smoked salt, mesquite seasoning and roasted garlic powder. Then seared at 1500 degrees on the BBQ on the outside and to a perfect medium-rare on the inside. Accompanied by small red potatoes seasoned with Gouda cheese and a fresh salad of sauteed cut tomatoes, broccoli and purple onions.
An excellent wine and food pairing as the wine surrounding each bite providing just enough tannins to cut through the beef and the fruit calming the BBQ flavors.
The Winery
I will be meeting with the owners later in September, but I have gleamed some information on their website and additional AVA information. Chad and Monica Preston began Birds and Barrels in 2015. Their approach was simply to craft artisan wines with a minimal intrusion of mechanical equipment often used in mass production.
Map courtesy of https://ontheworldmap.com/usa/state/arizona/
They are located in the Willcox AVA which produces approximately 75% to 80% of the state’s wine grapes. The region sits in both Cochise and Graham counties covering a large 833 square miles! Elevations within the region range from 4,000 to 5,500 feet above sea level. The Birds and Barrels Vineyard is located at 4,300 feet elevation on the Willcox bench. One of the key traits of the area is the enormous diurnal temperature swings of 30 to 50 degrees. These nighttime temperatures drop stress the grape skins in a positive manner, stimulating the production of anthocyanins (color compounds) and preserving volatile aromatics that would be destroyed by continuous heat. Having warm temperatures in the day allows the grapes to ripen completely and accumulate sugars. The cool temperature from open nighttime skies allowing the heat to escape the vineyards. Cold air also flows down from the surrounding mountain ranges of Chiricahua and Dragoon mountains to pool in the valley floor.
Currently they list the following wines on their website most coming from the Willcox AVA: Malbec, Petit Verdot, Syrah Rosé, Vino Biano Chardonnay, Riesling, Tempranillo, Pinotage, SBR Tannat, Grenache, a few blends and an uncommon Petit Manseng and several others. Noted were two wines not using grapes from Willcox, those being their Dolcissimo (Symphony grape from Lodi, Calif), Bolle sparkling wine (from Lodi, Calif),
Sláinte,
Michael Kelly
https://californiawinesandwineries.com
2015 Peter Michael Winery Chardonnay “La Carrière” and Baked Italian Chicken Rollatini
The Winery
Photo ©Michael Kelly
From Peter Michael Winery website: ‘La Carrière’, French for “The Quarry”, reflects the vineyard’s spoon shape and tremendously rocky soils. Situated between 1,200 and 1,700 feet (366 and 518 meters) above sea level on steep mountain slopes exceeding 40 percent in grade, the vineyard has ideal southern and southeastern exposures. The shallow, rocky soils provide excellent drainage with restricted fertility, resulting in lower fruit yields with profound richness and character. As stated by their marketing ‘La Carrière’ provides a signature complexity and liquid minerality from its mountainous origin”.
Photo ©Michael Kelly
The winery produces other top-rated wines such as Cabernet Sauvignon blends, Pinot Noir and Sauvignon Blanc. Their winery is in Knights Valley in Somona County.
The history of Sir Michael David is a great read on their website listed below.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
The 2015 Peter Michael La Carrière Chardonnay is a wine that can be aged like many top-shelf French Chardonnays. The deep and rich golden color was striking along with its minerality, almond, jasmine, lemon and pear notes. The intense creaminess was the hallmark of this wine coupled with a heavy viscosity. The finish provided jasmine and pear with a touch of butterscotch. Wine Advocate gave this wine 95-97 points. Currently online it is running around $170/bottle. It should be noted that this is one of the few American Chardonnay’s that is age worthy. I generally drink them 8-11 years after the vintage date.
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 a new recipe called Baked Italian Chicken Rollatini that came out spectacular! It is baked chicken rollatini that is rolled, breaded and filled with prosciutto and smoked provolone cheese. The ingredients are chicken breasts filleted and pounded, kosher salt, black pepper, EVOO, Italian seasoned breadcrumbs, smoked Provolone cheese, butter, prosciutto, chicken broth and white wine. Accompanied by baby asparagus and half a baked Russet potato.
A very good wine pairing with the Chardonnay complementing the chicken and a counterbalance to the prosciutto.
Sláinte,
Michael Kelly
https://californiawinesandwineries.com
Spain through the Glass by GIL Family Estates at Vinum55 in Scottsdale
Slide from GIL Family Estates
Tonight’s presentation was by Ian Giza, Western Regional Sales Director for GIL Family Estates. This was a highly anticipated event as Spanish wines, in my opinion, are underrated and a tremendous bargain. Spanish wines over the years have represented the second or third most wines in my cellar by country. A map was presented of the various locations of vineyards and areas around Spain for a greater understanding. Also noted is which varieties are dominant in an area. Spain is the 4th largest country in Europe and is roughly the same size as California and Nevada combined.
Slide from GIL Family Estates
Classification of Spanish wines are broken down into four distinct classifications:
*Joven-young wines with little or no oak
*Crianza-aged for at least two years with a minimum of six months in oak and mostly twelve
*Reserva-Aged for at least three years, with at least one year in oak
*Gran Reserva-Aged for at least five years, with two or more years in oak.
The evening started out with a greeting of NV Bodegas Tridente Cantagrillos Sparkling Brut that was refreshing and enjoyable, a pleasant welcoming pour especially when coming inside from 112 degree weather!
Photo ©Michael Kelly
Next was a full introduction of Spain and the various regions, and the history of GIL Family, being now over 100 years old and managed by their 4th generation family.
Slide from GIL Family Estates
Their agricultural practices and care/concern for the land are extraordinary as outlined in this slide.
Slide from GIL Family Estates
We jumped right into the first pour. It was a 2025 Lagar da Condesa O Fillo da Condesa Albariño Rias Baixas. It was especially clear, crisp and bright in the glass and one of the better Albariño’s tasted in some time. This area in the northwest portion of Spain is known for producing some of the best Albariño’s in the world.
I had just recently tasted two Albariño’s, one that won Best of Show White Wine at 2026 SF Chronicle Wine Competition. The other won Double Gold at the Orange County Fair Commercial Wine Competition and awarded 98 points! The wineries being Las Positas Vineyards and Cellar13 are both from Livermore, California. Tonight this wine was equally delicious! This wine and three others received my highest scores of the evening, a rare occurrence with 4 out of 7 wines being rated this high. The other three missed the mark by a half point, still an excellent rating.
Photo ©Michael Kelly
Up next was the 2024 Bodega Atalya La Bien Plata Garnacha Almansa. Again, having enjoyed Garnacha from this area for some time, it also was phenomenal. Grown at 3200 feet elevation from plantings that are 90 years old.
Photo ©Michael Kelly
We moved on to the 2022 Cellars Can Blau Red Blend Montsant which appearing in the glass could be classified light and almost semi-translucent with a radiant purple coloring. However, this is far from reality as it came through as strong and spicy with the Cariñena and Syrah helping to punch up this blend. This was one of the best scores given this evening.
Photo ©Michael Kelly
Not only was this wine a blend of Garnacha, Cariñena and Syrah it is also a blend of three soil types, with two very different soils shown in the slide.
Slide from GIL Family Estates
The region of Jumilla in the southeastern portion of Spain has been a favorite for the last twenty years. When I first saw the geography of the region, I was shocked that anything could grow on it. Not only does it allow vines to grow, but the wine also produced is exquisite.
Slide from GIL Family Estates
Served this evening was the 2023 Juan Gil 110th year Anniversary Monastrell Jumilla. First on the nose, dark fruits of blackberries and blueberries fill the olfactory senses. On the palate, smooth and silky tannins allow the wine to glide down joyously with every sip. Mild spices are noted on the finish. This area is a high-altitude vineyard in Jumilla and rocky terrain. This wine was a standout winner for us again with the highest rating. I left the meeting ordering several bottles of this wine!
Photo ©Michael Kelly
The next two wines also rated extremely well. The first one was the 2022 Bodegas Rosario Vera Tempranillo Rioja. Considering it’s meek price point of around $20/bottle, this was a wine consumer’s best friend this evening.
Photo ©Michael Kelly
A special wine was served at the conclusion of the evening from 150-year-old vines. It was the 2021 Bodegas Tridente Rejon Tempranillo Castilla y Leon. Dark and brooding in the glass only began to describe this wine! 100% Tempranillo from pre-phylloxera vines in Castilla y Leon Spain due to the soil conditions. This vineyard was planted in 1898. Dark fruit of blackberries and plum abounded on the nose and palate. Oak and minerality were present at the finish. Key was the complexity and layers on each delightful sip. The wine comes in at 16% alcohol. It also received the highest marks for the evening.
Photo ©Michael Kelly
Four wines hit all the high marks for this tasting for color on the eyes, aromatic notes on the nose, tasting for authenticity of place and a delightful finish. Those wines were: 2025 Lagar da Condesa O Fillo da Condesa Albariño, 2022 Cellars Can Blau Red Blend Montsant, the 2023 Juan Gil 110th Year Anniversary Monastrell Jumilla and the 2021 Bodegas Tridente Rejon Tempranillo Castilla y Leon.
Ian Giza did an outstanding job preparing and presenting these lovely wines from Spain. A special thank you to both Ian and Vinum55 for having this informative presentation and the opportunity to taste a wide range of wines showcasing not only GIL Family Estates but also Spain.
Sláinte,
Michael Kelly
https://californiawinesandwineries.com