2023 Wood Family Vineyards GSM and Mediterranean Chicken for an Enhanced Meal
Background on GSM
Photo ©Michael Kelly
GSM in the wine world stands for Grenache, Syrah, and Mourvèdre – three important grapes grown in the Côtes du Rhône region of France. Today, it is universally produced around the world. Why blend these three wines? The blend produces great complex red fruit flavors and is age worthy. Typically, GSM wines are bright, with in-your-face aromas of ripe fruit, sage, herbs and can range from smooth to edgy tannins. By changing the percentages of each varietal in the GSM, a winemaker can significantly change the flavor profile. By adding more Grenache, the lighter of the three grapes, the outcome will be a lighter wine. Adding more Syrah, the outcome is a stronger and bolder wine. Mourvèdre a strong grape varietal, is typically added in small amounts. The result of each winemakers’ blend, when a bright and fruity Grenache is blended with deep and peppery Syrah and Mourvèdre, is like an artist creating a masterpiece to their liking. GSM, with three distinctly different grapes, can run the gamut of coloring and flavor profiles.
Many have only tasted a weak GSM, while desired more flavor and written off the entire classification of GSM wines. One size does not fit all with GSM percentages varying from winemaker to winemaker.
As I was preparing the wine to go with this evening meal, I was thinking that I normally am not a fan of GSM wine from any winery. However, I opened it up and was so surprised! I could not have imagined that this wine would possess such an impactful flavor and spice. So now I believe GSM also stands for “Get Some More” wine!
The Winery
Wood Family Vineyards, located in eastern Livermore Valley with Rhonda Wood owner & winemaker, has been producing award winning wines for over two decades. You can read more on her background from airline pilot to award winning winemaker at:
https://californiawinesandwineries.com/2016/02/10/wood-family-vineyards-2
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Immediately pouring the wine you are taken back with a semi-transparent magenta coloring with traces of purple and violet coloring and medium viscosity. On the nose and palate is where you are awakened to something beautiful and appealing. On the nose, pepper, strawberry, and blackberry waft into the senses. On the palate is where the “masterpiece is painted” with the soft and yet spicy berry notes from the Grenache, the dark fruit of the Syrah and coloring, tannins and earthy notes of the Mourvèdre. All of these components provide beautiful and compatible flavors of strawberry, blackberry, dark plum while still providing a bright fruit on the palate. The finish is long and satisfying with firm tannins and acidity which was surprisingly welcomed after the fruit, adding structure and complexity to a robust conclusion. One of the best GSM’s tasted in recent memory and Rhonda Wood’s winemaking strikes gold again!
This 2022 GSM will be available on May 2nd at their Q2 release party at the winery. This vintage blend is 57% Grenache, 35% Syrah and 8% Mourvèdre with 26 barrels being produced. The wine comes in at 14.6% alcohol. The grapes are from various site locations in Livermore.
This wine will also make my annual Best Wines tasted for 2026 in this year’s report.
The Food and Wine Pairing – “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon
Photo ©Michael Kelly
The wine this evening was chosen to go with a new recipe called Mediterranean Chicken. The ingredients included chicken breast, dried oregano, garlic powder, olive oil, minced garlic, dry white wine, halved cherry tomatoes, Kalamata olives, capers, fresh baby spinach and crumbled feta cheese. Accompanied by a fresh garden salad and wild brown rice. The refreshing Wood GSM helped to surround the flavorful entrée and yet still provide the spiciness of the wine as previously described. The savory and pepper notes of the GSM matched the herbaceous savory flavors of the chicken dish. A very good food and wine pairing.
Sláinte,
Michael Kelly
2017 Secret Door Wines From Hirondelle Vineyard in Stag’s Leap District
Photo ©Michael Kelly
Background
Our Friday Night Wine & Dine Group met last Friday at Verona18. I wanted to share a special wine with the group and chose this wine. Unfortunately many of the group were unavailable to attend the dinner as only six of us were in town.
The Winery
Secret Door Winery is one of the wineries founded by Donald Patz in 2017 with his partner Jung Min Lee. The Secret Door label is dedicated to making Cabernet Sauvignon from selected vineyards exclusively from the Napa Valley. His other brands are 1) Maritana Vineyards making Russian River Valley Chardonnay and Pinot Noir wines and 2) Terminim making Mendocino County Marsanne/Roussanne and Syrah wines.
The man behind these three astonishing labels has had this vision and energy combined with 40 years of making exquisite wines. Wine aficionados have already acknowledged his craftsmanship in bringing forth these wines and he has caught the acknowledgment of many wine aficionados!
The Winery Name of Secret Door Winery
Maybe it is about one door opening and another closing? Mysterious secrets behind the door? Or perhaps something entirely different. I asked Donald what the origin of the name Secret Door Winery was?
Photo ©Michael Kelly
Jung Min Lee was a real supporter of Donald Patz’s time at Patz & Hall eventually learning to love Pinot Noir, too. Donald had promised Jung Min that if she would move to California from Virginia to be with him he would – someday – make a Cabernet Sauvignon wine for her.
In Donald’s words, “I was thinking about a new Cabernet Sauvignon project in honor of my wife even as I finished up my time at Patz & Hall in 2016 and early 2017. The original door I used on the 2014 Secret Door (purchased wine in process that we finished) was the inspiration. I wanted a name for this Cabernet Sauvignon that was literal – it’s easier to remember. I had the red door picture on my computer for probably 15 years and if you recall we all had “screen saver” software. My screensaver dipped into the pictures on the computer randomly and projected them. Each time the red door came up I would think “secret door” – so when I was looking for potential names I also stumbled across that same red door”. There is a lot more, but I will leave that for you to read on their website link.
Since the 2014 vintage Secret Door has used a different “secret” door picture each year. They have come from all over – France, Morocco, India, Greece, Sweden and the USA.
Click on links below to read more:
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Map from Wikipedia
While the name Secret Door is explained above, it may also mean that opening the door (bottle) will reveal new adventures. It definitely is for me with this wine. While the secret on how to make it may not be revealed, when tasting it Donald has remarkably kept this secret to himself! The Hirondelle Vineyard in the Stag’s Leap District is a legendary vineyard of distinction. Stag’s Leap District is the smallest AVA within the Napa Valley. The AVA covers mostly flat or gently rolling terrain. It is located just north of the City of Napa on the eastern side just off Yountville Crossroad. Secret Door has a small three-acre block planted with Clone 4 and was recently converted to organic farming.
Photo ©Michael Kelly
Now the wine. In the glass a deep ruby coloration with royal purple hues and a medium-heavy viscosity greet the imbiber. On the nose, aromas swirl about in the olfactory senses of freshly picked black cherry and blueberries. On the palate, the symphony of flavors develops slowly and steadily and with resounding dynamic tastes of dark enticing fruits of blackberry and plum and secondary flavors of blueberries and raspberries. At the finish, hints of minerality and soft vanilla pipe tobacco guide the way for understanding the depth of the wine. Tannins are present with velvety “stickiness” yet silky. An extremely secret wine with a price tag of around $450/bottle for 750ml. This evening was a 1.5-liter bottle (assume at least 2X cost for this bottle). It was rated 96 points from Wine Advocate and came in at 14.5% alcohol. Only 300 cases of 750 ml bottles were produced.
This wine most definitely made my annual Best Wines tasted for 2026! Perhaps the real Secret is how fast you can get your hands on 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
Eating at Verona18, with one of the special’s was a rib eye steak. The steak was served over a bed of French fries with seasonal vegetables. The steak was cooked to a beauty medium rare perfection. This was an excellent food and wine pairing.
Photo ©Michael Kelly
These were some of the other wines enjoyed with a small group this last Friday.
Sláinte,
Michael Kelly
2023 Wood Family Vineyards “One Oak Vineyard” Merlot – Comfort Wine for Comfort Food
Photo ©Michael Kelly
Background
When it is stormy and raining nothing is better than comfort food and selecting the perfect wine to go with the meal.
Photo ©Michael Kelly
Paul Giamatti, the actor in the iconic movie “Sideways” playing the role as Miles and his disdain of Merlot almost killed this wondrous grape varietal in California. Even after two decades with Paul’s comments, Merlot is slowly recovering from his disparaging comments on the varietal. His classic comments range from “No, if anyone orders Merlot, I’m leaving” to “I am NOT drinking any ####### Merlot!” only begins to frame the movie. A great book that just came out is called “Sideways Uncorked” by Kirk and Mira Advani Honeycutt recaps the Merlot saga as well as the rise of Pinot Noir. Many did not understand the significance of the end of the movie with Miles saving a bottle of Chateau Cheval Blanc, a blend of Merlot and Cabernet Franc that he was saving for a special occasion! He ended the movie confirming his love of Merlot!!
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
This 2023 Merlot is one smooth and easy drinking Merlot. The color in the glass is your first clue this is an eloquent Merlot. The color is light radiant purple/maroon and intriguing with a medium viscosity on the eyes. On the nose, ripe plum, strawberries and vanilla waft into the senses. On the palate, it is a bit of a paradox as this is both your warm and cuddly drink that is relaxing and comforting to sip. Yet you are awakened with the first sip to a mouthful of Bing cherries, plums, yet silky tannins with subtle earthy tones of bramble and minerality. At the finish, still presents as elegant and charming. This is a Merlot to absolutely enjoy today, with or without food. Alcohol is 13.7 % with 16 barrels being produced. The wine is 90% Merlot and 10% Cabernet Sauvignon and aged 20 months in 100% French oak barrels. This wine will be released Saturday May 2nd at their Q2 members release party.
The Food and Wine Pairing – “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon
Photo ©Michael Kelly
Pulled this wine to have with one of our favorite “wintertime foods”, meat loaf with jalapeño peppers. This wintertime comfort food consists of ground beef, egg, chopped jalapeño peppers, minced garlic cloves, shredded Cheddar cheese, tomato sauce, Worcestershire sauce, Dijon mustard, honey, chili powder and Dark & Smokey Peppers (chipotle, ancho and habanero peppers). Accompanied by sauteed gnocchi in butter and Parmesan cheese and a fresh garden salad.
The fruit profile from the Merlot wine wrapped each bite with its many spices to manage a tangy and delicious meatloaf. Having a glass with dinner was a spot on perfect pairing.
The Winery
Picture from Wood Family Vineyard, Rhonda and Harrison Wood
Over 20 years ago, I believe this was one of Rhonda Wood’s first wines produced and continues to be a crowd pleaser. Now her 2023 Wood Family Vineyards “One Oak Vineyard” Merlot will most definitely be an award-winning wine. Located in eastern Livermore Valley with Rhonda Wood owner & winemaker. You can read more about her background from airline pilot to award winning winemaker at:
https://californiawinesandwineries.com/2016/02/10/wood-family-vineyards-2
Sláinte,
Michael
https://californiawinesandwineries.com
2018 Roghani Vineyards – Stop the Presses!!
Photo ©Michael Kelly
Background
Roghani Vineyards entered the 7th Annual International Cabernet Franc Competition this year for the first time. Roghani Vineyards is in Caldwell, Idaho. In speaking with Denise Kulm, she mentioned that they make an exquisite Cabernet Sauvignon, if I would be interested in reviewing it. Agreeing to do so, I was more acknowledging their participation in the Cabernet Franc Competition as I had only tasted one other Idaho wine which was good but not something to shout about from the mountain tops. That has now all changed!!
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
One of the first items in understanding why this wine is so unbelievably great is to comprehend the soil conditions of Snake River Valley, Idaho. The Snake River Plain was formed from lava flows of Basalt and silica rich Rhyolite twice during a 17-million-year span! The fertile soil of the valley contributes in unique ways to the vineyards’ production.
First on the eyes, this wine is full bodied with cavernous deep dark red coloring in the glass. Upon removing the cork, the aroma was nothing ordinary with richness and dark fruits wafting into the senses. Immediately, the wine received my attention with admiration. On the palate, blackberries, plum and black cherries frolicked happily in the mouth and only being checked by earthy mineral notes. A modicum of new leather and soft vanilla pipe tobacco was also noted. The tannins were notched, noticeable upon each sip, but shortly and quietly rested, being velvety and delicious. The finish was long and enjoyable, dry and with balanced acidity.
Photo ©Michael Kelly
Personally, as a judge in a blind competition, this wine is the closest I have ever tasted that could pass as a premier Napa Valley Cabernet Sauvignon! That simply stated is how solid this wine is. The wine came in at 15.1% alcohol. The price for this wine at Roghani’s Restaurant (inside Chateau des Fleurs) is $64/bottle. It is 100% Cabernet Sauvignon. The restaurant is about two miles east of Homedale in Canyon County.
Koenig Winery makes their wines and for this vintage only 213 cases were produced. The wine was aged 30 months in 70% new French oak barrels. This wine won Double Gold Medal and Best Cabernet Sauvignon at the Idaho Wine Competition.
Not only will this make my list for Best Wines Tasted in 2026 (less than 3% of 1800 wines tasted), and it also received my highest rating score.
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
With a quick break in the weather, the BBQ was heated on infra-red burners to 1500° to sear seasoned filet mignon steaks. A beautiful finish on the outside and medium-rare on the inside. Served with Blue cheese crumbles on top. Accompanied by fresh asparagus and sauteed gnocchi in butter and olive oil. A fresh garden salad was served with Blue cheese dressing and crumbles. A delicious meal to complement this outstanding wine. Truly a wonderful food and wine pairing with the flavor profile and tannins being great companions with the meal.
The Winery / Restaurant
Photo from Roghani’s website
One of the unique challenges of acquiring this wine is that it is only sold at Roghani’s Restaurant and at Chateau des Fleurs in Eagle, Idaho. The restaurant offers fine dining with a fusion of European cuisine (French, Italian, Greek) and Persian flavors. The restaurant is also known for their farm to table foods using their own gardens.
Graph from https://pubs.usgs.gov/
The vineyard was acquired in 2005 and produces besides the Cabernet Sauvignon, Cabernet Franc, Riesling, a late harvest Riesling, Shiraz/Syrah blend, Chardonnay, Merlot and a few others. The operation is tied to the Roghani family’s Camille Beckman company.
By the way, their Cabernet Franc won Gold Medals at the 7th Annual International Cabernet Franc Competition from both the Professional Judges and the People’s Choice Judges.
Sláinte,
Michael Kelly
2022 CULMINATION Proprietary Red Wine Blend
Photo ©Michael Kelly
Background
The word culmination is defined by the “end point or final stage of something you’ve been working toward or something that’s been building up”. Synonyms are apex, climax, peak, pinnacle, summit or zenith. Wood Family Vineyards, having made dozens upon dozens of award-winning wines, decided to launch a second label. The second label is the culmination of intense understanding of the vineyard management, grape harvesting, production techniques, barrel choices and wines their customers desired. Simply stated the culmination of decades of intense knowledge and experience was more than appropriate to call the new label CULMINATION!
So why this new label? Often a second label is the function of selecting grapes from a particular row in the vineyard, special barrels, pricing profiling or aging considerations. From conversations with Harrison Wood VP and Rhonda Wood the winemaker, the second label is much more than augmenting their current production. The CULMINATION label is reserved for completely different selections and techniques producing some of the same varieties they produce at Wood Family Vineyards. Their intention is to introduce an elevated experience beyond their current offering and tasting room enjoyment. The CULMINATION wines will be targeted at wine connoisseurs and those wanting a more intimate experience with possible food pairings. Many new and exciting announcements will be forthcoming.
The CULMINATION blend wine will be released in early April. This is the second release of the CULMINATION blend.
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Only occasionally one comes across an exquisitely smooth wine with just the right edginess of tannins, this is one of them! The Wood Family Vineyards has produced consistently very good Cabernet Sauvignon wines, but this is on a different stratosphere of quality. In tasting and reviewing this wine, this is the pinnacle of wine making with Livermore Valley grapes. This wine once reviewed, in my opinion, will rate between 95 and 98 points!
First on the eyes a deep almost purple/blackish coloring and with medium-heavy viscosity. On the nose juicy black and red fruits fill up the olfactory senses immediately with an ethereal aroma of blackberries and black cherries. Again, leaving this wine open for a good hour allowed the fruit profile on the palate to fully mature with blueberries and blackberries. The experience of intense fruit flavors of both red and blue fruits conjoined made this wine “melt” in the mouth with a robust taste. Clove and French oak were also noted with a faint tinge of vanilla. On the extremely long finish, oak and soft new leather rounded out the tasting experience with exquisite tannins. The tannins entered the palate with texture and some jaggedness, then once fully appreciated, became soft and embracing. It reminded me of the adage, Spring coming in as roaring lion and leaves like a docile lamb! This wine is for serious and discerning imbibers of Cabernet Sauvignon.
Photo ©Michael Kelly
For the 2022 Culmination Red Wine only 58 cases were produced. It is 70% Cabernet Sauvignon from two different vineyards, 20% Cabernet Franc and 10% Merlot. It will retail for $100/bottle and it came in at 14.4% alcohol. The barrel treatment was for 34 months in French oak barrels.
One of the unique characteristics of this wine will be its ability to be aged 15 years in my opinion with strong fruit and firm tannins. This wine will make my annual Best Wines tasted in 2026 without hesitation.
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 seasoned and then seared filet mignon steak. The filet was barbequed to medium rare. Accompanied by a baked Yukon Gold potato, Brussel sprouts drizzled with Balsamic glaze and a fresh garden salad.
The food and wine pairing were spot on with the filet mignon meeting the fruit forward characteristics of wine and tannins.
Sláinte,
Michael
Sonoma-Cutrer Chardonnay – A Solid Wine With Sashimi
Last week in the Phoenix area we had a great dinner with family (minus Ben and Susan) on Thursday evening. We ate at Kona Grill in Gilbert, a small establishment featuring steak, seafood and sushi with 23 locations throughout the United States. All the food was fresh and cooked/prepared excellently.
The wine list was limited and a bit pedestrian but at least provided a couple of choices for everyone. Selected a typical restaurant standard, Sonoma-Cutrer Chardonnay. It was good with the meals that three of us enjoyed.
I ordered their Asian Salad with napa& red cabbage, green onions, cilantro, carrots, almond ramen crunch with sweet soy-dressing. This was one of their house specialty items as an appetizer. Followed up with five slices of both Smoked Salmon and Tuna sashimi that were fresh and delicious.
I would recommend this establishment if in a city where they are opened.
Sláinte,
Michael Kelly
TOASTS, FRIENDSHIPS AND NOT ALLOWING THE THIRD DEATH
A 45-year-old tradition continues despite the quarantines, travel, miles between family members, one having a baseball game, two grandchildren already in bed and work obligations. I have had three half shots of Jameson Whiskey on St Patrick’s Day every year, usually at a restaurant or drinking establishment. The first toast is to my grandfather Lewis Kelly who always had a shot on St Patrick’s Day. When he got up in age and was unable to drive himself to a local pub, my father used to take him to a local bar despite the protests of my grandmother! 44 years ago, my father passed, so I took my grandfather out for a shot of Jameson. It only happened once, as subsequently later that year at 89 he too passed.
I had a very good friend, Tom Mollard, an industry mentor and every year since we met for 37 years having 3 half shots of Jameson. Missed only one while attending the New York Saint Patrick’s Day Parade but subsequently met with Tom on my return. During this time, we told a tale or two of those we were toasting. The first shot was for my grandfather; the second shot was for my father (and subsequently Tom’s wife Ann who passed) and third was for good health and lives for those we were drinking with on St Patrick’s Day! No surprise, there were always lots of others around us who joined in!! Besides telling some stories of those we toasted, many famous Irish toasts were read.
Tom Mollard passed away a few years ago. So today the second toast is to the key and influential people in my life who have passed: Dr John Rhodenbaugh (golfing buddy, former NCGA President, mentor), Tom Mollard (a great friend in the high tech industry, mentor), Margaret Houghton (one of our adapted grandmothers, former member of Castlewood CC), Richard Becker (the greatest father-in-law one could have!), Jim & Marian Heaton who guided me in work, spirituality and family life passed more recently and Deidre Comerton (a Saint in Dublin Ireland, mother of my good friend David Comerton) and continuing to add others from our memories.
The third continues to be with those we are with this evening. Having moved and our children have also moved, it has been Susan and I, but with the power of video conferencing, we did toast with both daughters and their husbands this evening. Both daughters have continued this tradition with a spin on being more inclusive of their friends. The older grandchildren are now included drinking non-alcoholic drinks but joining in on the toasts. Some of the adults drink Irish Whiskey, some wine and some beer. We went around the screen with everyone mentioning names of key persons who were loved and missed. Even Liam when he experienced his first St Patrick’s Day with the adults mentioned his first dog Kai.
46 years of this tradition continues with toasting and speaking about great friends both past and present, relatives and the joy they brought to our lives this evening. Saint Patrick’s Day in our household is far more than just drinking but of fond memories and what life will bring our way in the coming days. Many laughs during the call and more than enough tears to fill a stream for those who have passed.
By stating their names these great friends, relatives and mentors live on and will not die the ill fated third death. Let me explain. I was at David Girard Vineyards which is located in the Sierra Nevada foothills above Coloma-Lotus Valley where gold was discovered in 1848. While tasting several delightful wines, Rod Gideons, our host for the day, mentioned a quote by David Eagleman stating “There are three deaths. The first is when the body ceases to function. The second is when the body is consigned to the grave. The third is that moment, sometime in the future, when your name is spoken for the last time.” Okei, who came over from Japan, was a nanny for the prominent Veerkamp family. She longed for her homeland in Japan and often went to a nearby hill and watched the sunset knowing it was going to be a new day shortly in Japan. She came over when she was 17 and unfortunately died at age 19 in 1871. Okei asked to be buried on that hill facing east. She is the first known Japanese to be buried on American soil. She is revered as personifying the immigrant spirit and is a popular folk hero here and in Japan. A Japanese melody laments her early death according to the Japanese community. So with that in mind, David Girard Vineyards, being in the same area, wanted to immortalize her by naming their flagship wine, Okei-san Syrah. And by continuing to mention her name, she will never die the third death!
So, it is with our family not allowing the third death by mentioning and honoring their names. Our family has embraced these two stories, and it is now part of our tradition each St Patrick’s Day. We concluded with an Irish toast “May the hinges of our friendship never rust”.
Sláinte,
Michael Kelly
2021 Mineral Wines Malbec – Think of a Campfire Dinner on the Argentine Plains
Photo ©Michael Kelly
Background
I have written several stories about Brett Keller, owner and winemaker of Mineral Wines and his delicious and award-winning wines when he was in Murphys, California. He has been relocating his winery and operation to Eagle, Idaho for the last couple of years. He is about to break ground shortly on his new facility and is very excited to continue to serve established customers who follow his wines in Calaveras County and beyond and introduce new customers in Idaho.
In a conversation with Brett one very interesting fact is that Idaho was declared the leading wine consuming state in the US by per capita by VinePair (https://vinepair.com/articles/map-states-drink-wine-america-2020/)
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
On the label is a watercolor of a mineral, which adorns each of his wines. Each wine is designated by a different mineral. This is an amethyst from the Jackson’s Crossroads Amethyst Mine in Wilkes County, Georgia painted by Fredrick Wilda.
Photo ©Michael Kelly
This Malbec wine on the eyes was a deep and enticing almost blackish red in color with a medium-heavy viscosity. When opened aromas wafted from the bottle of black fruit and lavender. Once on the palate the flavor profile exploded with blackberries, coffee, dense succulent plums and black cherries. Sipping the wine provided sufficient tannins and finished with a slight smokiness along with blackberry jam and blueberry compote with an earthiness note. A beautiful wine. It was both fruit forward, with a rugged and delicious taste, like eating over a campfire in the high altitude Mendoza plain.
This wine had all the characteristics of elegance coupled with raw gutty chewiness. This wine will make my annual Best Wines Tasted for 2026. The wine came in at 14.7% alcohol and lists at $38/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
Dinner with this wine was a special Carne Asada. The flank steak was tenderized and marinated 12 hours with the following ingredients: olive oil, soy sauce, fresh squeezed orange and lime juice, fresh chopped cilantro leaves, minced jalapeño peppers, minced garlic cloves, ground cumin, Kosher salt, ground black pepper. Flatiron peppers, Dark & Smokey blend, then added to the steak and seared on the BBQ with an infrared ceramic burner at 1500 degrees for about 8minutes a side. Served with minced cilantro, fresh extra marinade sauce and a modicum of fresh squeezed lime juice. Accompanying the meal were roasted jalapeno pepper, Spanish rice and broccoli.
The Carne Asada was flavorful and just a little spicy. The Malbec with its fruit surrounded the spicy meat with each succulent bite. Perhaps one of the best food and wine pairings.
This Malbec blend with its fruit surrounded the spicy meat and cooled it off to be absolutely a wonderful pairing with the Malbec component matched beautifully with the meat protein.
The Winery
Photo ©Michael Kelly
While still having some varieties of grapes from the Sierra foothills, he has begun making Idaho based wines, specifically Malbec and Syrah. In 2022 he made a Tempranillo, Cabernet Sauvignon and Meritage blend all from the Snake River Valley. The most recent vintage is his 2023 Syrah and a Merlot from a local vineyard just outside of Eagle, Idaho. On their 10-acre estate in Eagle, they have completed their plans for the winery and are currently heading to permit it to start construction in early Spring.
We wish Brett and his family continued success with new vintages going forward.
Sláinte,
Michael Kelly
2007 Larkmead Vineyards Firebelle Blend – With a Simple Summertime Meal
Background
As the weather took a major upturn in heat, we just wanted a nice enjoyable red wine to go with a light meal and sip throughout the evening. Pulled this 2007 Larkmead Firebelle and it worked out perfectly.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Larkmead has been a long time favorite as former members of their wine club and still is one of my prized wines. First on the eyes, a deep ruby and brick coloring and medium viscosity. On the nose, it is very aromatic with flavors bouncing about with the three varieties in the blend of Merlot (62%), Cabernet Sauvignon (29%) and Malbec (9%). Intense floral and fruit elements waft into the senses. Once on the palate, black cherry is dominant with textured intriguing surprises including mocha. At the finish, the soft and cuddling Merlot is initially perceived then giving way to rounded tannins for a layered long-lasting finish.
The 2007 was with estate grown fruit and aged 17 months in 52% new French oak barrels. It came in at 14.5% alcohol and was initially rated 93 points by Robert Parker. The current vintage is about to be released at $100/bottle and pre-orders are being taken per their website.
The Food and Wine Pairing – “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon
Photo ©Michael Kelly
The dinner this evening was a spicy sausage and broccoli pasta dish. Ingredients included olive oil, sliced garlic cloves, Flatiron Dark & Smoky peppers, smoked turkey sausage, broccoli florets, sliced mushrooms, bow tie pastas, kosher salt and black pepper. Topped off with fresh shredded Parmesan cheese. The wine was mellow enough with the Merlot portion so as not to overpower the dish and the Malbec component in the wine, along with peppers, brought out the smoky nuances. A very good and light food and wine pairing.
The Winery
Photo from Larkmead Vineyards website
Larkmead Vineyards is a long-established winery in Napa Valley. Originally founded in 1895, incorporated 115-acre estate under the stewardship of the Solari-Baker family. Andy Smith, winemaker for Larkmead Vineyards for this vintage, has consistently produced exquisite and age worthy wines for years. We were wine club members for many years. Today winemaker Avery Heelan oversees bringing their wines to market but have not tasted her recent vintages.
Sláinte,
Michael Kelly