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
Laura Michael Wines in Calistoga, Napa Valley – A Long Overdue Visit
Photo from Laura Michael website
While I have consistently written about Laura Michael Wines over the years, texted with Laura, held phone conversations, etc., it had to be a good six or seven years since my last visit. The goal of this visit was to refresh some photos for future stories and taste the latest vintages. Recently wrote a story on their 2016 Rutherford Cabernet Sauvignon and a quick post on the blog of their 2009 high end Bentley Cabernet Sauvignon: https://californiawinesandwineries.com/2026/05/30/2016-laura-michael-rutherford-cabernet-sauvignon/.
Photo ©Michael Kelly
Was greeted by Michael and Laura with Laura having to run a quick errand. Michael provided a tasting of four wines.
Photo ©Michael Kelly
The first tasting was simply remarkable being a 2025 Chardonnay from Oak Knoll vineyards. It was not like any Chardonnay I have tasted from Napa with the strong presence of pineapple and no oak. The retail price of $40/bottle seems below market price for this well-crafted wine. What a great way to start the tasting.
Photo ©Michael Kelly
Next up was one of Michael’s favorites, being Michael Muse Rosé of Zinfandel. The 2024 Rosé of Zinfandel. Coming in a bit high at 13.4% alcohol, it was refreshing and provided a great amount of fruit on the nose. I might even consider buying a bottle even though I am generally not a Rosé imbiber.
Photo ©Michael Kelly
Michael opened one of his “go to anytime wines” a 2019 “A Quiet Moment” being a red blend. This is a blend primarily made with Zinfandel, Petite Sirah, Touriga Nacional and Cabernet Sauvignon. Lots of dark fruit, plum and black cherry. The Touriga Nacional provided a caressing punch at the finish.
When Laura came back to the winery from her errand, we began catching up and she offered to taste anything in the cellar.
Photo ©Michael Kelly
I chose to go with one of my favorite wines she has made over the years, her Rutherford Cabernet Sauvignon. This 2019 Rutherford Cabernet Sauvignon was like many stories I have done on this wine on previous vintages.
Photo ©Michael Kelly
That concluded with a great catch-up time with both Laura and Michael that was long overdue. It is always great to refresh old friendships, especially sharing some tasty wines.
Sláinte,
Michael Kelly
YoungInglewood Vineyards – Funambulist and Minimalist Are Key
Photo ©Michael Kelly
Jim, Jacky, Mary and Scott have been friends of mine since they officially opened. I was invited at the time by their new tasting room manager to come visit this exciting winery prior to their grand opening. Once I met them and understood their commitment to the land, their love of art and desire to produce winning wines, we became quick friends. Their commitment and stewardship are summed up by their working the vineyard organically and regeneratively by hand and with gentle equipment. Minimal irrigation is used to allow roots to grow deep into the alluvial soil on the property. They typically made small boutique production of various varieties.
Photo ©Michael Kelly
This logo is still one of the best in industry showing the winemaker’s character to find the balance between sugar, acid and flavor both pre-harvest and while making the wine. Simple and meaningful symbol without wording.
While knowing and writing about their wines for years, I wanted to visit and find out what is new. First off was being greeted by their new tasting room manager Shannon Pestoni. She is well known in Napa Valley and a genuine and enthusiastic addition to the winery. Just one more reason to visit the winery.
When greeted by Shannon, Jim and Jacky, I was offered a glass of 2025 Vin Clair in the foyer, a delightful Rosé wine made from 52% Malbec and 48% Merlot.
Photo ©Michael Kelly
We then moved to the tasting room where one of my favorite paintings was moved back to its prominent place over the tasting bar. This photo doesn’t reveal the depth and color of the painting in person.
Photo ©Michael Kelly
We wholeheartedly tasted each of these wines and a few others. Three wines made my annual list of Best Wines Tasted for 2026. From the above list the 2022 Right Bank ($130) was produced to near perfection. Ditto for the 2022 Cabernet Sauvignon ($175). However, when I thought I had tasted some of their best wines, the 2016 Estate Cabernet Sauvignon absolutely blew the doors off ($210). These are not simply good wines; they are exceptional wines produced to the highest level of quality.
A few others were tasted like the 2011 Cabernet Sauvignon and obviously all were solid wines. Somehow during my travels, I misplaced my detailed notes on each wine but that should not prevent one from tasting and obtaining any one of them!
Additional varieties produced by YoungInglewood include 2021 Malbec, 2022 Petit Verdot, 2023 Cuvée Edit Pinot Noir and 2024 Aligoté.
Sláinte,
Michael Kelly
Smith-Madrone Vineyards on Top of Spring Mountain, Napa Valley
Photo ©Michael Kelly
I have written about their wines often as their Chardonnay, Riesling, Cabernet Franc and most recently their Cabernet Sauvignon are not only in the upper tier of wines coming out of Napa but also reasonably priced as a solid value. I had contacted Stu Smith to do a quick visit not to taste the wines, but to update some photos for upcoming stories! I know passing on a tasting of great wines is not something I normally do but had my priorities. Stu still wanted to pour a glass of anything! Here are some recent stories on their wines:
Riesling
Cabernet Franc Story
Cabernet Sauvignon Story
Chardonnay Story
Left to Right: Charles, Stuart and François Photo ©Michael Kelly
The winery was founded in 1971 by Stuart Smith. Today the management of the winery/vineyards are comprised of him and his brother Charles Smith. Charles is also the winemaker along with François Bugué.
We hopped on the gator 4-wheel drive and headed out throughout the winery with Stu pointing out things of interest and asking him to stop so a picture or two could be photographed at various locations.
Photo ©Michael Kelly
When touring the vineyard, this is how close they came to losing their vineyard from the devasting Glass Fire just burning into their property. Recently Stu installed fire hydrants around both the winery and maintenance buildings. He also installed a sprinkler system on the roof of the winery. This was not a simple or inexpensive undertaking. He believes that this will help with “ember suppression” should another Glass fire with high winds occur.
Photo ©Michael Kelly
Stu stopped to view how their Cabernet Sauvignon grapes were doing. These clusters when touched were as hard as marbles. In just a short time, they will progress to the next stage of their metamorphosis to get ready for the harvest.
Stay tuned for more pictures and stories that will be forthcoming.
Sláinte,
Michael Kelly
An Opulent Night in the Sonoma Square
Photo from Ledson Hotel website
After the afternoon wine tasting of Ledson & Mountain Terraces wines, I headed down the valley to Sonoma Square. Steve Ledson opened the Hotel and Zina Lounge on the Sonoma Plaza in August 2003. Each of the six-luxury rooms in the boutique hotel was hand crafted (just like his wines) to exacting detail. It is reminiscent of a 19th century inn.
Photo ©Michael Kelly
Rooms with a terrace view of the town plaza are remarkable as is the bar/lounge on the first floor with seating inside and outside.
Photo ©Michael Kelly
Fireplaces with the modern flat screen televisions and air conditioning complete the “old & new” amenities. You can see in the pictures intricate wood working like Ledson Castle. This is a beautiful blend of yesteryear’s elegance with today’s modern conveniences.
Photo ©Michael Kelly
On the ground floor is the Zina Lounge/Bar that serves another label that of Steve Ledson’s called Zina Hyde Cunningham. His other wines are also available from Ledson Winery & Mountain Terraces.
Photo from Café La Haye
After tasting these two wines, went to Café La Haye to have dinner with Steve and Amy Ledson.
Photo ©Michael Kelly
The restaurant is small and intimate with artwork adorning the walls.
Photo ©Michael Kelly
I ordered one of the specials being pan seared salmon and roasted vegetables over mashed potatoes. Enjoyed this with a lovely wine of 2022 Mountain Terraces Viognier that the Ledson’s brought to dinner. This was also tasted previously at the winery during the day.
The highlight of the evening was, however, not the food that was delicious, but the conversation with Steve and Amy. Steve’s family history could fill volumes of books. More specially, got to know more about his personal journey as a person and in business.
So ended the day of wine tasting with Ledson Winery wines and Mountain Terraces wines, falling back in time at a beautifully constructed boutique hotel, more wine at the Zina Bar and then a lovely dinner and great conversation with Steve and Amy Ledson.
Sláinte,
Michael Kelly
Mountain Terraces – A Real Treat From Wines at the Mountain Top
Photo by Jerry Padilla of Ledson Winery
Mountain Terraces Vineyard is a world-class estate vineyard sitting at 2,500 feet on the western slopes of the Mayacamas Mountain range. This is part of the small Moon Mountain AVA. The vineyard is comprised of 200 acres of rugged mountain terrain. Varieties planted on the property include, besides the dominant Cabernet Sauvignon, Cabernet Franc, Petit Verdot, Malbec, Viognier, Merlot, Grenache, Mourvedre, Syrah and Sangiovese.
There are many reasons for the uniqueness of the property including soil composition and diurnal temperature swings from the heat of the summer and cooling fog in the evening brushing against the high altitude Moon Mountain vineyards.
Photo ©Michael Kelly
Three of these exquisite wines were presented for the tasting. I had just recently published a review of Lex’s Vineyard and opted to only taste the other two. The story on Lex’s Vineyard Cabernet Sauvignon can be found at: https://californiawinesandwineries.com/2026/06/22/mountain-terraces-vineyard-2010-lexs-cabernet-sauvignon-a-crowning-achievement/
Photo ©Michael Kelly
First up was the 2016 Taylor’s Vineyard Cabernet Sauvignon. First on the eyes a dark and brooding color. On the nose, flavors of dark berries, especially blueberries and blackberries rush up into the senses to entice you for the first sip. Once in the mouth the bold fruits dance merrily about with joy. Secondary flavors of vanilla pipe tobacco take place. At the finish, the grapes, aged 30 months in oak, imparted both complex and velvety tannins.
Photo ©Michael Kelly
The second wine enjoyed was the 2018 Mountain Terraces Cabernet Sauvignon Block 14. If you look at the aerial photo taken by Ledson Winery, it is located at the bottom of the hill. This is a rare and exotic wine for several reasons which are: 1) the 100% French barrels used come from 300-year trees 2) the staves were aged five years in the cooperage yard 3) the minerality imparted from being at the bottom of the hillside. The barrels alone cost more than $1,500 each! This wine goes for $240/bottle and is worth every penny. This was the first time tasting this rarefied wine and hopefully not my last. Vintages of the wine range from 96 points and up.
Again, dark deep coloring with luscious minerality and bright fruit depicts the rarity of this wine. You may never taste such gorgeous wine again.
Both wines earned a spot on my Best Wines Tasted in 2026 list. Roughly 2,000 wines are tasted each year, only about 2% make the annual list that is published yearly in December.
Jerry wanted to take a picture after three hours of me writing notes and tasting these great wines. I wrote pages of notes on each wine enjoyed and the conversations with Jerry.
Photo ©Michael Kelly taken by Jerry Padilla
Sláinte,
Michael Kelly
Wine Tasting at Ledson Winery & Vineyards
Photo ©Michael Kelly
This has been one of my favorite wineries for over twenty-five years. All the wines are delicious and the personnel are beyond friendly. One great reason to “hang out” at Ledson is the beauty of the facility and the overwhelming number of wines produced. Below is a picture of their overview of the wine list. If you want to get a great overview of what Sonoma and Napa Valley can offer, this is an excellent first stop to taste just about everything grown in the two valleys.
Photo ©Michael Kelly
Jerry Padilla, VP at Ledson Winery in Kenwood, Sonoma County, provided an exquisite and bountiful tasting last week. Jerry had recently celebrated 25 years at Ledson. Steve Ledson provided him with this etched bottle for the occasion. I have known him since he started and have become good friends.
Photo ©Michael Kelly
This was the initial wine tasting lineup upstairs in one of the private suites.
Photo ©Michael Kelly
All were solid wines but these two will make my annual Best Wines Tasted during 2026. Only 2% of the roughly 2,000 wines tasted yearly make that distinction. Of this initial offering the 2025 Sauvignon Blanc provided flavors of citrus, Meyer lemon and melon were all stunning. This wine came from their new “Three Brothers Vineyard” on the property.
Photo ©Michael Kelly
The other was the 2019 Napa Valley ‘Stagecoach Vineyard’ Cabernet Sauvignon Reserve with its historical background. The nose was heavenly, aged for 30 months in 50% new French oak. A Cabernet that will be hard to beat!
Photo ©Michael Kelly
Enjoyed tasting the wines with a few treats of cheeses, crackers, meats and fig compote.
Photo ©Michael Kelly
There were even more wines that were tasted including a lineup of wines from their rare Mountain Terraces label. More on those in a follow-up story.
Sláinte,
Michael Kelly
An Important View From the Plane of Livermore Valley
Photo ©Michael Kelly
Last a week I started a whirlwind journey visiting various wineries in Northern California for nine days. One item caught my attention on the approach to Oakland Airport. Flying over Livermore Valley it was easy to see the nightly fog flowing into one the few west to east valleys on the west coast. The importance of the cooling fog on the vineyards is immense. Just a few keys factors are: the fog slows down grape respiration allowing the vineyards to retain critical tartaric and malic acids. This allows for producing crisp and vibrant white and red wines. Heavy fog layers shields grape skins from harsh direct sunlight which can help prevent sunburn and off-flavors. By moderating severe temperature spikes, this allows more time on vine allowing each grape to develop a more complex flavor profile and tannins. One of Livermore Valley’s “unheralded” aids in developing excellent wines. On the left is Mt. Diablo barely showing its 3,849 feet peak.
Sláinte,
Michael Kelly