Sam & Luca Italian Bistro – Stopping For a Quick Bite and Italian Wine
Photo from Sam & Lucca Italian Bistro/Blaise Vitale
Background
On the way back from picking up Susan (wife) from the airport, stopped at Sam & Luca Italian Bistro at 1959 S. Power Road in Mesa, AZ. Heard from two different couples that this was one of the better Italian restaurants in the Mesa/Gilbert area. This is a family-owned bistro where every dish is inspired by their Italian roots with recipes being passed down from generation to generation. Their stated goal is to use simple and fresh ingredients to create meals that showcase their heritage with dish that are “pure, flavorful and made with love”. Who would not want to take part in a meal like this?
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
This was almost a “date night” catching up, as Susan was returning from ten days in California visiting family and taking care of her mother with doctor visits at age 97. We immediately started the dinner off ordering a bottle of 2022 Villa Antinori Toscana Rosso. Antinori is a large, very respected vintner in Italy making an array of wines. While viewing the view list that was good, chose this wine. It is a signature blend featuring Sangiovese, Cabernet Sauvignon, Merlot and Syrah providing great and delightful notes of black cherry and silky tannins. The Antinori winery is based in Florence, with their history dating back to 1395. Not only are they one of the largest wine companies in Italy, their innovation and creativity played a significant role in the “Super-Tuscan” revolution of the 1970’s. This wine is moderately priced and is widely recognized. Great with any Italian dish ordered!
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
Susan ordered the chicken piccata (sorry no picture) that was scrumptious and savory. I was not that hungry and started the dinner off with Caprese salad of fresh mozzarella, tomato, pesto, fresh basil and fig balsamic. The tomatoes were so fresh and firm and the mozzarella was equally spectacular with the fresh basil and balsamic.
Photo ©Michael Kelly
Followed by their three meatballs made with veal, pork, beef and baked with marinara and mozzarella. These three meatballs were tasty and were absolutely filling. This was like being transported to almost any bistro in Tuscany. The wine and dishes were perfectly matched and excellent.
We conversed with the server “Bee” during the meal. Her service, effort and engaging personality only added to the meal. Toward the end of the meal, while sipping on our last glass of wine, the General Manager Josh Lippe came by to introduce himself. We had been discussing various events they hold during the year (wine tasting, wine pairing dinners, etc.) with “Bee” and she prompted him to stop by. Had a wonderful conversation about the direction and style of the restaurant and various events. We are signing up to keep informed of the next wine pairing dinner. Josh is the son of the owner and knowledgeable both about wine and the meals being offered.
We will look forward to returning and trying some of their specialty dishes soon!
Slainte,
Michael Kelly
2020 Ancient Peaks Winery, Pearl Cabernet Sauvignon – Smooth, Silky and Stunning
Photo ©Michael Kelly
The Winery
Ancient Peaks Winery is LARGE, consisting of 14,000 acres with 1,000 acres under vine.
As it turns out Santa Margarita is the only vineyard in the Santa Margarita Ranch AVA in the most southern portion of the AVA. Some of the more interesting factoids of the vineyard are:
- Five separate soils are intermixed and found on the property, shown on one of their labels.
- The vineyard is only 14 miles from the Pacific Ocean and draws the fog onto the property
- It is the coolest sub-AVA in Paso Robles AVA.
- Being the coolest region, they are often the latest in full maturing of the vineyards. This helps in providing a slower ripening process (often with challenges) but the reward is flavor, structure and with the varying soil types provides unique character to the grapes.
- They average 29 inches of rain with the surrounding Santa Lucia mountain range.
- Their sustainability practices have earned them SIP Certification (Sustainability in Practice).
- The owners of the winery are Karl Wittstrom, Rob Rossi and Doug Filipponi, all local wine growing and ranching families in Santa Margarita.
- Santa Margarita was originally settled by the Franciscan missionaries around 1770. In 1889 the area was part of the Mexican Alta California land grant.
- It is named for Santa Margarita de Cortona Asistencia, an Italian saint.
- A rich and detailed history can be found on Santa Margarita and is fascinating reading. https://santamargaritahistoricalsociety.org/
Today they have the Oyster Ridge event building/site which is an ideal spot for weddings, corporate retreats and private events overlooking the vineyards and ranch. Additionally, they provide a host of activities in the agritourism business on the 14,000 acres including vineyard zip lining, wildlife tours and horseback trail rides.
The label called Oyster Ridge comes from so many oyster bed fossils found about the property. Here Mike Sinor is holding one fossilized oyster cluster.
Photo ©Michael Kelly
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Learned that their wines have three distinct labels/branding going to market which are: Ancient Peaks, Oyster Ridge and Pearl. Many of the varieties are offered with all three labels/branding. Their white wines consist of Chardonnay, Sauvignon Blanc and Viognier. The red wines offered are extensive with Cabernet Sauvignon, Nebbiolo and Sangiovese, Merlot, Syrah, Petite Sirah, Pinot Noir, Petit Verdot, Malbec and Zinfandel. We found many we enjoyed and purchased.
Tonight’s wine was the 2020 Pearl Cabernet Sauvignon. The words in the title of this story only begin to frame how delicious this wine tasted. They chose specifically cultivated blocks and then aged the wine in 100% new French oak barrels for 23 weeks. The resulting wine was nothing short of spectacular. The current release is 2021 and lists at $72/bottle. They consider this their ultimate expression of Cabernet Sauvignon from the vineyards.
Photo ©Michael Kelly
First on the eyes a deep ruby color with medium to medium-heavy viscosity. On the nose ripe blackberry and smooth earthy notes wafted up to the senses. On the palate, lush and textured flavors of plum, cherries and caressing blueberries swirled about in the mouth. Secondary flavors arose of caramel, and vanilla completed the tasting experience. A spectacular wine with structure, complexity and yet simply impactful. A brooding and sophisticated wine to be enjoyed sip after sip.Top of Form
The wine came in at 14.6% alcohol and consisted of 95% Cabernet Sauvignon and 5% Petit Verdot. Only 956 cases were produced.
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 the wife out of state, I ventured off to pick up a few items at a local fine food market. A simple meal this evening with Wagyu hamburger and asparagus wrapped in bacon. Both were BBQ’ed and served with the wine. While the meal was good, it was not evenly paired for this excellent wine, as the Cabernet Sauvignon really needed a ribeye or filet mignon!
This wine will make my annual list of Best Wines Tasted in 2026 that comes out in December. While tasting some 1500 to 1800 wines a year, roughly only 2-3% make the list.
I hope this article provides you with an incentive to check out their gorgeous property and quality wines.
Sláinte,
Michael
2016 Laura Michael Rutherford Cabernet Sauvignon
The Winery
Photo ©Michael Kelly
My wife and I met Laura at over twenty years ago at her winery. She acquired the property in 1999. Laura has always been a one-woman show until her husband Michael who is now helping in the vineyard management and Laura continues as the winemaker. Laura has focused on small production artisan wines consistently year to year to year. When you visit Laura Michael Wines, it is not a “showy or upstaged” opulence, it is essentially their lifestyle and home. That said after spending some time with Laura, you immediately come away with the appreciation of her craft and pleasant personality. This quiet boutique winery is just outside downtown Calistoga heading east on Lake County Highway.
She currently produces Zinfandel’s, Chardonnay, Pinot Noir from Russian River Valley, two Cabernet Sauvignons one each from Rutherford and Calistoga, a dessert wine made with 50% Zinfandel and 50% Petite Sirah, a Dry Rosé of Zinfandel and finally her flagship wine Bentley, a Cabernet Sauvignon. I still have a few bottles of her Bentley, and one comes up to drink in 2026.
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Last evening pulled a Laura Michael 2016 Rutherford Cabernet Sauvignon. A beautiful dark red on the eyes with a medium heavy viscosity. Aromas of red cherry, sweet pipe tobacco and a hint of mocha. On the palate, additional smooth French oak coat the mouth with a modicum of dark chocolate and peppercorns. The famous Rutherford dust was poking its head out during each sip.
Priced fairly for a classical Calistoga Napa Valley Cabernet Sauvignon at $65. Currently this wine is listed on their website, offering it at $95/bottle and it is the 2017 Vintage.
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 personal DiGiorno pizza as my wife is out of state. This was too much of a contrast with the wine being excellent and pizza being good. Nonetheless, it was still an acceptable meal. Our daughter came over later and helped me enjoy the wine!
Sláinte,
Michael Kelly
2014 Araldica ‘Corsini’ is a Barbaresco DOCG
Background
Photo ©Michael Kelly
If you notice the labeling states Barbaresco yet is made from 100% Nebbiolo grapes. There are areas in Piedmont, Italy where a small portion of “other grapes” can be added but that is not within the scope of this story. Nebbiolo has been around since the 1200’s, with some controversy as to its origin in Italy. Some state Piedmont was the origin and other state further to the east in Italy. The first written comment about Nebbiolo is from 1268 and was from more easterly Italy. Nebbiolo comes from the word nebbia meaning “fog”. Fog forms in the valleys but the vineyards of Piedmont Nebbiolo are in the sunshine above the fog. Below is a picture I took a few years back:
Photo ©Michael Kelly
It is a classic Italian wine in Northern Italy in the Piedmont region, made of 100% Nebbiolo grapes. Nebbiolo is known for its high acidity and firm tannins which is great for pairings with rich meat dishes and aged cheeses.
Nebbiolo is a thick skinned, late harvesting grape. Key flavors and aromas are pronounced roses, cranberries, sour cherries, leather, and strong minerality along with red fruits. Most notable are the mouth puckering and lip-smacking tannins and acidity. Most Nebbiolo’s are best served many years after their release date to allow the tannins to settle down. In the glass they can appear light colored and translucent around the edges, but do not be fooled that you are about to be greeted by a “light weight wine”! The acidity and tannins are almost unmatched in red wines.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
This wine came from around the village of Barbaresco. The wine has a very good structure and offers beautiful firm tannins and high acidity. On the eyes, a light and translucent brick color rim coloring and light viscosity. On the nose, rose petals, cherry and tobacco are the dominant fragrances. On the palate this rich layered wine provides high acidity with gripping tannins along with flavors of cherry and plum. Secondary flavors of spices and freshly cut leather round out the flavor profile. The finish was long lasting with the acidity and tannins counterbalanced with the fruit.
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
Choose this wine tonight to go with a Bolognese sauce made with pork and beef. Key is understanding the dynamics of tannins in the wine verses fats and proteins in the dish. The proteins in the beef and pork coat the tongue. This then softens the tannins, allowing the wine to taste smoother and allowing the fruit of the wine to shine. High acidity found in Barbaresco allows it to act as a palate cleanser. The wine plows through heavy, rich and oily dishes or meats and cheeses. Additionally, Nebbiolo often possesses other key flavor traits like leather, herbaceous aromas and earthy content that enhanced the dish.
This sauce was prepared with a spicy marinara sauce with garlic, sausage and beef added. Plated over whole wheat pasta and topped with freshly grated Parmesan cheese.
An excellent wine and food pairing.
Sláinte,
Michael Kelly
2010 O’Shaughnessy Estate Mt Veeder Cabernet Sauvignon
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
2010 O’Shaughnessy 100% Cabernet Sauvignon is from the west side of the Napa Valley, Mount Veeder. On the eyes, a dark ruby coloring with medium heavy viscosity. On the nose, a woody but sweet briar, with blackberry and black cherry fruits wafting into the nose. On the palate, extremely concentrated fruits, licorice and black cherry exploded in the mouth with a background of sweet tobacco smoke and leather. Additionally, secondary flavors of dark chocolate were noticed. The finish had some strong tannins, but without any “edginess” which provided for a long velvety crescendo.
Photo ©Michael Kelly
2010 was a colder season and the wines of this vintage are to be sought after. Rated at 97 points by RP. This wine could easily go another 3-5 years, yet more than pleased to be enjoyed now after waiting for a while!
This wine will make my annual list of Best Wines Tasted for 2026. O’Shaughnessy Winery has made this list for 15+ years annually for their exquisite wines.
The 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 ribeye steak and seared at 1500 degrees and served medium rare. Accompanied by roasted gnocchi, sauteed baby asparagus and a fresh garden salad with cooked bacon. An enjoyable and complete meal to be enjoyed with this fine wine. Nothing less than perfect food and wine pairing.
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 a Merlot, Sauvignon Blanc and Chardonnay.
For more information on the winery read one of the previously written stories at:
https://californiawinesandwineries.com/2015/12/23/oshaughnessy-estate-wines/
Sláinte,
Michael Kelly
2020 Viña Alberdi Rioja Reserva by La Rioja Alta
Photo from La Rioja Alta
Background
Having just moved to Arizona and all our wines in several storage lockers in Scottsdale, ventured to the local Total Wines to browse and pick up a few bottles of wine until the wine refrigerators were delivered to the house. Picked up several different and unusual wines. This wine, which I was familiar with, is from La Rioja Alta Winery.
The Winery
The winery is in the northern and eastern portion of Spain, not too far from France. The elevation of the winery is between 1500 to 1800 feet. The 100% Tempranillo grapes were from the vineyards of Rodezno and Alto del Rey in Labastida. The vineyards are located on clay-limestone soils and were planted 40 years ago.
The winery is based in Haro, La Rioja and was founded in 1890. La Rioja Alta makes several other premier wines such as their Gran Reserva being 90% Tempranillo and 10% Graciano. Another Gran Reserva adds a small amount of Mazuelo. Another wine produced by them is Viña Ardanza which is lighter and blended with Graciano and Mazuelo. The winery currently has 425 hectares of vineyards or about 1,050 acres.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
The 2020 Viña Alberdi Rioja Reserva by La Rioja Alta is an exceptional, 100% Tempranillo wine. The wine was on the lighter side but more than robust enough to whisk one back to Spain.
On the eyes a deep garnet coloring, bright and clean, with medium heavy viscosity. On the nose luscious red fruits of strawberry and raspberry arise to greet the imbiber. On the palate, for such a young Rioja, complexity and layers of enjoyment, with both a smokiness and hint of vanilla, typically found in older versions. Secondary flavors of cedar and cinnamon abound. The finish was mid-length with a subtle and reserve sweetness, with silky and mellow tannins.
The wine was aged two years on American oak barrels. This wine came in at 14% alcohol and from memory was around $21/bottle. A very good bargain for a Rioja of character.
The Food and Wine Pairing – “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon
Photo ©Michael Kelly
This evening we had a Spanish chicken breast seasoned with garlic, brown sugar, chipotle pepper, onion and sea salt. This provided a tasty treat this evening. Accompanied by baby asparagus, small red seasoned and roasted potatoes and garlic French bread. While still eating with our folding table and chairs awaiting new dining room furniture to arrive, a most enjoyable meal.
One of the few pairings we have tried with red wine with chicken, yet it paired wonderfully.
Sláinte,
Michael Kelly
Los Dos Molinos in Mesa – A Story About Intense Heat and Flavors!
Background
As we are exploring our new surroundings, we continually ask people, which restaurants would you recommend for Mexican, Steak houses, Chinese and Sashimi. A bit eclectic but those are foods that we enjoy. At a recent wine gathering met a great couple and Will mentioned for Mexican food, Los Dos Molinos was the ticket. There are three locations in the Phoenix area, so we ventured off to the Mesa facility.
The Restaurant
The restaurant is a family affair started over thirty years ago in a small town in Arizona, they were trying to come up with a name. In their house were two old chili grinders, one belonging to Eddie’s Great Grandmother and one by her Grandmother. The Molinos (grinders) were used in St Johns in New Mexico. Thus the “two grinders” name was hatched.
Photo ©Michael Kelly
We were told that the Mexican food was prepared in “New Mexico” style. While having food from all over the world, never heard of “New Mexico” style but since we both like spicy food, decided to give it a try. When you think of “hot or spicy” this is on another completely level. First the salsa is not a tomato-based concoction with a few spices thrown in, rather ground chilis and volatile spices that could easily ignite. It was extremely tasty with layers of flavors, but dipping into the two sauces requires some restraint.
Photo ©Michael Kelly
Thank goodness we ordered their medium “Kick Ass Margarita” that was about the size of a normal water pitcher! I can’t imagine their next larger size unless it comes with helpers to raise the glass! The picture doesn’t really do it justice, but when it came to the table, thought we had made a mistake ordering such a large drink. With the heat of the two salsas, the Margarita was a welcome refreshment.
Next up was the task of ordering a meal in the “New Mexico” style that are infused, cooked with and topped with Hatch chili peppers on just about every dish. My wife tried the salad seemingly to be “safe and sane” (like the fireworks). That was a misconception with the meat choice being carne adovada with a scrumptious mix of heat and flavor.
Photo ©Michael Kelly
As a standard when trying Mexican food at a new restaurant, I like to order my tried-and-true chicken enchilada and chili relleno. With just one bite into the delicious and tasty chicken enchilada, I was sucking down the Margarita as a lifeline. Two more bites and I was requesting more napkins to handle the sweat on my forehead and face. Extremely savory with no ordinary spices. It was like being conflicted wanting another taste and yet scared of the consequences of being incinerated at the table. Finished both the enchilada and chili relleno and was stuffed beyond belief.
As it turns out New Mexican cuisine is a regional award-winning standard using bold red and green Hatch chilis. Los Dos Molinos uses them abundantly in their signature dishes of “Mexican food”. Studying the menu and asking questions about the dishes is strongly recommended when the staff comes around.
Photo ©Michael Kelly
The manager Cristina Mills saw us melting away at the table and kindly brought us complimentary Sopaipillas. They are puffy deep-fried pastries served as dessert drizzled with honey.
Photo ©Michael Kelly
Just as we were finishing dinner, Cristina’s husband Ron poured a shot of their specially formulated tequila. While the distillery produces commercially available tequila, the owners have them formulate a special tequila. It starts out as the normal commercial one but is aged in French and Hungarian barrels for a smooth and delightful sipping tequila. We left buying a bottle for a Memorial Day BBQ we are attending to share.
While perhaps embellishing the intensity and heat of the cuisine, this is not your ordinary run of the mill Mexican cantina. Unique spicy dishes and immense Margaritas are their trademark. We can’t wait for a return visit!
For wine pairing thinking a Sauvignon Blanc or Riesling might be the tickets. Other suggestions?
Slainte,
Michael Kelly
2023 Cellar 13 Winery Albariño with Blackened Swordfish
Background
Albariño or Alvarinho is a variety of white wine grape grown in Galicia (northwest Spain) and in Northwest Portugal (Monção and Melgaço). Albariño is the name for the grape in Galician. In Portugal it is known as Alvarinho, and sometimes as Cainho Branco. Around 93% of the world’s Albariño vines are planted in Spain and Portugal. In California for the 2024 harvest 9,784 tons were processed of Albariño grapes. That represents only .007% of the total white wine grapes for California! Approximately 81% of Albariño grapes come from San Joaquin County (AVA #11) and Yolo County (AVA #17), both AVA’s include portions of Sacramento County per the USDA Grape Crush Report for 2024.
Typical flavors of Albariño are lemon zest, grapefruit, honeydew, nectarines and salt and often finish with a slight bitter note or minerality note. I have noticed that American Albariño is crisp and with strong aromatic notes of stone fruits and honeysuckle.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
On the eyes Cellar 13 had a pale-yellow tinge. On the nose a strong aroma of honeysuckle flooded the olfactory senses. On the palate, stone fruit, honeydew melon with lemon zest completed the tasting experience. On the finish both minerality and a salinity note completed the tasting. A great wine for seafood and shellfish. The 2021 Albariño was a Gold Medal Winner at the 2023 Orange County Fair Commercial Competition. The grapes are from Livermore which only contributes less than .0035% of the total California production of Albariño grapes.
This wine made my annual Best Wines Tasted for 2025 and will again for 2026, which comes out each December.
The current release is 2023 and goes for $29/bottle and is 13% in alcohol.
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
Selected this wine this evening for blackened Swordfish picked up earlier in the day. Usually, I go with Sauvignon Blanc but have enjoyed this wine with other seafood and decided to give it a go. The fish was prepared in a dry rub that called for dried coriander, cumin, garlic powder, smoked paprika and Kosher salt with pepper to taste. It was a solid choice with its acidity and citrus notes with the fish. Served with mandarin oranges and pineapple salsa and topped with both charred and white sesame seeds. The fruit salsa contrasting with the spicy and flavorful fish was perfect. Accompanied by a fresh homemade macaroni salad.
The Winery
Photo from Cellar 13
Cellar 13 was founded by Darin Winton, who also happens to be one of the few Native American Winemakers in the United States. He proudly uses the Cherokee language for their two Bordeaux style blends. The Right Bank blend is named “Aliheliga” which means grateful, and the Left Bank blend is named “Tsogadu” the number 13. On the backside of these two labels is artwork from Cherokee artist John Balloue.
Darin retired in 2017 and was immediately hired as the Assistant Winemaker at 3 Steves Winery in Livermore, California. Here he learned about wine making from start to finish. He was able to produce his own wines under his label. He has used a few wineries in Livermore as an impromptu “custom crush operation”. Darin handles the winemaking, and Gail Henderson runs the operations and marketing side of the winery.
The goal of Cellar 13 is to establish high quality and award-winning wines using fruit from only the best Vineyards. To that point here is just a partial list of their most current award-winning wines in just a few short years:
CHARDONNAY
* 2017 Chardonnay – Double Gold – 2019 SF Chronicle Wine Competition
* 2018 Chardonnay – Gold Medal Winner 94 points – 2023 Sunset International Wine Competition
* 2019 Chardonnay – Best in Class Winner – 2021 Livermore Valley Uncorked Wine Competition (Best Chardonnay in Livermore), Gold Medal Winner – 2021 SF Chronicle Wine Competition
ALBARIÑO
* 2021 Albariño – Gold Medal Winner – 2023 Orange County Fair Commercial Wine Competition
* 2023 Albariño – Gold Medal Winner – 92 POINTS 2024 Orange County Fair Commercial Wine Competition. Gold Medal Winner – 92 POINTS Sunset International Wine Competition.
SAUVIGNON BLANC
* 2023 Sauvignon Blanc – Double Gold Medal Winner – 2025 SF Chronicle Wine Competition.
CABERNET SAUVIGNON
* 2019 Cabernet Sauvignon – Double Gold Medal Winner 97 points – 2023 Sunset International Wine Competition, Double Gold Medal Winner – 2023 SF Chronicle Wine Competition. 2024 Orange County Fair Commercial Wine Competition, top 1% of awards.
BORDEAUX BLENDS
* 2019 Tsogadu (13 in Cherokee) – Left Bank Bordeaux Style Blend – 2019 Tsogadu (13 in Cherokee) – Left Bank Bordeaux Style Blend – 94 Points, Gold Medal Winner – 2024 California State Fair. Gold Medal Winner – 2023 Orange County Fair Commercial Wine Competition.
* 2019 Aliheliga (“Grateful” in Cherokee) – Right Bank Bordeaux Style Blend – Best in Class Winner – 2023 Livermore Valley Uncorked Wine Competition, Gold Medal Winner – 2022 SF Chronicle Wine Competition.
See their website for the complete listing of their awards.
Sláinte,
Michael Kelly
First Guests at Our New Home – A Great Pair of People and Wine!
First dinner guests on our folding table and folding chairs!! Dining room table and chairs are on backorder however with these two wines to start the dinner off it was not an issue!! My sister Kathy and step father Ben were the guests this evening. Both wines were filtered, double decanted and opened for 4 hours before dinner.
Link to previous story on 2010 O’Shaughnessy Cab Sauv: https://californiawinesandwineries.com/…/2010…/
Link to a different vintage (2013) of Keenan Cab Franc: https://californiawinesandwineries.com/…/2013-keenan…/
Sláinte,
Michael Kelly
https://californiawinesandwineries.com
2020 Moody Ridge Cabernet Sauvignon – As Rare As Gold!
Photo ©Michael Kelly
Background
While having just moved from California to Arizona with 191 boxes to unpack and some additional 50+ items, we finally found our dishes, pots, pans and wine glasses. We still had not moved any wine from the temperature-controlled wine lockers in Scottsdale to the home. However, the day before we drove to Arizona, attended the Calaveras Foothill Wine Competition, which I have been judging at for the last eight years. At the kickoff dinner held at Hatcher Winery, randomly sat next to Bob Moody, owner and winemaker at Moody Ridge Wine.
Photo ©Michael Kelly
Talked all evening on a variety of wine and other subjects this evening and upon departing the dinner, he handed me his bottle of wine. We “brought with us” and felt it only appropriate to open it on our first home cooked meal at our new home. On this day we had our new Napolean BBQ assembled and hooked up to the natural gas line at the house. We were now set to enjoy meals at home!
The Winery – Moody Ridge Wine
Located in Murphys, California in the lower Sierra foothills, this is a family-owned vineyard that was started after the devasting “Old Gulch Fire” in 1992. In 1980 the Moodys settled into their home which took Bob three and a half years of weekends to build. During the evening of the kick-off dinner, Bob reminisce about losing their family home in 1992.
Photo from Moody Ridge Wine
With help from his neighbors and friends, they rebuilt the homestead in four months. What a contrast to how much time and red-tape permitting is required today after the devasting fires in Altadena, Pacific Palisades, Paradise, etc., in California recently. That was one of the topics of discussion during our dinner at Hatcher Winery.
Photo from Moody Ridge Wine
After rebuilding and farming the charred land covered with 18 inches of ash, they started with 300 vines which has now grown to 1600 vines that produced over 10 tons of fruit a year. This began the origins of Old Gulch Vineyard.
Photo from Moody Ridge Wine
Bob cannot technically call their wines “organic ”nor does he want to go through the certification process, but he stands by the minimal use of chemicals and pesticides. He even uses lambs to keep the weeds out of the vineyard.
Attending the dinner this year was his first time, and he did not even enter his wine into the competition but was there supporting the Calaveras Winegrape Alliance and friends.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Bob and other wine makers brought wine to the kickoff dinner for the competition held at Hatcher Winery. He brought an open bottle back to the table for us to taste. I was impressed by the first sip.
The wine, besides tasting great, the story of literally rising from the burning ashes, was a fairy tale of hard work and determination. Truly a Phoenix story. The respect and admiration of his effort made one appreciate the wine even more.
First on the eyes a very deep ruby red coloring and medium-heavy viscosity. On the nose, soft fragrances of blueberries and mocha arise from the cup. On the palate, a refreshingly mellow and subdued Cabernet Sauvignon yet with fruit dancing merrily in the mouth. At the long-lasting finish, tannins arose that were firm and gripping but not as intense as some of the heavier Napa Cabernet Sauvignon brethren. A very solid wine that was extremely enjoyable. This wine came in at 14.2% alcohol. Additionally, he only uses French oak and typically ages it for two years.
So now some “oddities” about this winery. First Bob and his wife really enjoy Cabernet Sauvignon, so he simply only makes this varietal. Secondly, and a fact that simply eludes common understanding in the wine world, he sells his wines for around $10-12 dollars a bottle! This is not a typo! He has been making wine for 31 years and is currently about to release his 2022 vintage. When that happens, I will be the first in line!
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
For our first meal at our new home, we searched out and found a local meat market/butcher who obtains his beef from corn fed cows in Nebraska. Since we just had the BBQ set up by Gilbert Fireplaces and BBQ’s, this was the optimal way to kick off the dinner. The filet mignon steaks were seared at 1500 degrees and served medium rare the way we both enjoy the meat. This was actually more of a fluke as we still had not found the meat temperature probe!
Photo ©Michael Kelly
Accompanied by fresh sweet corn lightly BBQ’ed on the grill and a fresh garden salad. A great meal with a most heartfelt and tasty Cabernet Sauvignon. While still eating on a folding table with folding chairs (dinning room furniture is on backorder) we finally got our home cooked meal. Knowing the background on Bob’s story, made the meal even more enjoyable being thankful for a home!
I hope you, the readers, get an opportunity to taste and buy his Cabernet Sauvignon as it is a gem found in Calaveras County foothills as is as rare as gold at $10-12/bottle. The only thing more rare than gold is Bob himself!
Sláinte,
Michael Kelly