Latest Event Updates
2020 Ehret Family Winery, Bella’s Cabernet Sauvignon
Photo ©Michael Kelly
The Winery
Picture from Ehret Family Winery
The Ehret Family Winery owners are Pierre and Susan Ehret with their three children Alex, Christian and Isabella. They established the vineyard and started producing grapes in 1996 at the Bavarian Lion Vineyards. It is one of the largest estates in Knights Valley consisting of 1800 acres of both hillside and valley floor terrain. Currently 500 acres are planted in vineyards allowing the balance to provide an ecosystem for plants and birdlife to dwell. From 1996 they sold their fruit to some of the more well-known wineries throughout Napa and Sonoma counties. In 2005, they selected the highest quality grapes and started their family brand, Ehret Family Winery. Today they produce various Cabernet Sauvignon’s, Red Blends, Zinfandel, Merlot and Sauvignon Blanc wines. Their tasting room is located in Healdsburg at 422 Healdsburg Ave and appointments are required.
Knights Valley is located in Northern Sonoma County between Alexander Valley and over the Napa Valley border next to Calistoga.
The winemaker is Erin Green who has been there since 2015. Previously Erin has had experience at Sonoma-Cutrer, Vinewood Cellars and Napa Wine Company. She has also blended wines for various premium projects such as Bryant Family, Colgin Cellars, Martinelli Winery and Pahlmeyer. From 2000-2012 Erin was the winemaker and Director of Winegrowing at Pahlmeyer.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
This wine in 2019, previous vintage, was rated at 99 points and won Best of Class at the International Women’s Wine Competition. It was also rated 98 points and Best of Class at the North Coast Wine Challenge. The 2020 will continue to win similar accolades for its beautiful taste.
First on the eyes a deep maroon and with lively purple hues around the rim. On the nose, one of the most aromatic Cabernet Sauvignon’s this year! The fruits burst into the sense like a cornucopia overflowing with blackberries, black cherries and blueberries. Truly one of the most fragrant Cabernet Sauvignon’s. On the palate, besides the aforementioned juicy fruits, a full body elixir presented itself with layers of fruit and spices. Black cherry was dominant yet secondary flavors of peppercorns, plums and pepper were noticed. On the finish, one of the longest in recent memory with firm and hugging tannins. The balance of fruit forwardness and acidity was near perfect. The dry wine, but with so much fruit, provided a level of sweetness but not residual sugar.
The wine goes for $85 for the 2019 but no price yet for the 2020. For the 2020 only 139 cases were produced. Aged 18 months in 68% new French oak barrels. The 2020 is composed of 97% Cabernet Sauvignon and 3% Merlot. This is the quintessential Sonoma or Napa Valley Cabernet Sauvignon! It comes in at 15.5% alcohol level.
This wine definitely made my annual list of Best Wines Tasted during the year!!
The Food and Wine Pairing – “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon
Photo ©Michael Kelly
Paired with a seasoned and seared ribeye on the BBQ at 1450 degrees. Served medium rare and accompanied by an artichoke and fresh garden salad. The seared charred finish on the ribeye was met with the fruit forwardness of the wine to be embraced and yet with enough tannins to stand up to the beef. Truly a wonderful food and wine pairing last evening.
As a side note, the wine was so exceptional, left two glasses in the bottle and invited friends over to enjoy this wine. Both thought it was spectacular similar to our conclusion. We continued to talk and I went back to the cellar to pull two other Cabernet Sauvignon’s I have rated very highly. Both were 2014, Ledson, Napa Valley “Stagecoach Vineyards” and Tate Wines, Mt Veeder. All were delicious but the unanimous winning wine was still Ehret Ella’s Cabernet Sauvignon.
Photo ©Michael Kelly
As summer approaches, enjoy the BBQ-ing season!
Sláinte,
Michael
2023 Jazz Cellars Sauvignon Blanc, Jordan Oaks Vineyard
The Winery
The origin of the word “jazz” is as varied as the music being played today called jazz. Perhaps the best origin is from the slang “jasm” from around 1860 which meant “energy, vitality, and spirit”. That seems to capture the essence of music referred to as jazz. That is how the two owners of Jazz Cellars have composed their wines. On a recent re-visit based on an invite by Joe and Bob, I visited Murphys and ventured to taste one of the wines that I have previous enjoyed, their Pinot Noir and a few others.
First a quick background on the two owners/composers of Jazz Cellars. Bob Smith and Joe Lazzara are both neighbors, musicians and high tech folks who shared a vision of producing great wine. They started and are still headquartered in Foster City. They had been using a well know facility in the Dogpatch area of San Francisco to create their master pieces prior to 2020. Currently they are now making their wines in Murphys. The tasting room is located in Murphys California in the lower Sierra Nevada Mountains.
The unique aspect of Jazz Cellars is that they search and find the “right terroir” in order to produce award winning wines. At last count they had accumulated well over 100 awards in a very short period of time, without a dedicated vineyard! No small feat.
So while in Murphys (Calaveras AVA), I stopped by to taste their wines as it had been some time since I had visited. They are located 100 feet down a side alley off Main Street. The wines being served that day did include several using “Calaveras County” grapes. While stopping for one wine, I ended up sampling four wines and was very much impressed with each varietal offered.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
One of the wines purchased was this 2023 Sauvignon Blanc, thinking it would be a beautiful wine to be consumed this summer. So last evening, being a warm evening and having acquired some fresh jumbo shrimp, this was the chosen wine. First on the eyes a very pale yellow hue and light viscosity. On the nose, various tropical notes including pineapple. Once tasting it, the expectations of a very “New Zealand” style Sauvignon Blanc were much pushed aside. Yes lemon zest and citrus were very present but downplayed on the taste. It was crisp and clean and with a modicum of sweetness. The finish was pleasantly medium long and enjoyable.
The wine possesses a 14.1% alcohol and goes for $28/bottle. What made this wine perfectly enjoyable was the food pairing!
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
Having picked up some fresh jumbo shrimp and having a spicy red cocktail sauce (even added some Tabasco) the shrimp when dipped was spicy and tangy. The cool and refreshing Sauvignon Blanc counterbalanced and smoothed out the zesty cocktail sauce. A more traditional “New Zealand” full on citrus Sauvignon Blanc would have been “drowned out” by the sauce. Here the Jazz Cellars provided “coolness and calm” to the meal. An excellent food and wine pairing!
Sláinte,
Michael
2012 St Rose Winery Pinot Noir, Nunes Vineyard Ten Block
Photo ©Michael Kelly
The Winery
On the northern side of Santa Rosa, I met with Fred and Wendy Nunes a few years back. If you ever wanted to know what “unbridled enthusiasm” looks like, you have to look no further than to see Fred Nunes! He walked into the small tasting room behind their house and it was a full on engaging conversation from helicopter firefighting to GPS systems to drones and finally growing of Pinot Noir grapes. Fred in his “second career” used some of his knowledge from his degree in systematic biology and ecology. He combined his intuition with science and hooked it up to his bigger than life presence to grape growing and winemaking. In recent years he has not produced his own wine, but chosen to sell his grapes.
Fred meticulously works each row and vine and has developed a detailed diagram for harvesting and cultivating his award winning Pinots. The 2012 Ten Block Pinot scored 94 points from Wine Enthusiast. Fred has consistently received 93 and 94 points. He also makes a unique 100% Clone 777 with limited production. Now the kicker—for his 2012 he only produced 98 cases of his Ten Block. He is actually the smallest commercially bonded winery in Sonoma County when I visited some 8 years ago, which he takes pride in producing some of the best Pinot’s.
That said, they do sell grapes to approximately five other wineries which have a designated Nunes Vineyard Pinot. Fred is so well known and respected, the others wineries allow Fred to be the vineyard manager for their wines, certainly not a common occurrence. Fred has developed high tech sensors to monitor temperature and variations as well as manually walking the vineyard every day. He seems to be the Pinot Noir “vine whisperer”. Fred is the ultimate steward of this 43 acre parcel with Pinot Clones planted on 35 acres. This is his 24th harvest.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Remarkably being 12 years old, this wine possessed beautiful aromas. On the eyes is a deep violet and medium heavy viscosity. On the nose, violets, Rose petals red berries, strawberries and cherry. On the palate, vanilla, nutmeg, strawberry abound with baking spices and a tinge of French oak. The finish is excellent producing a smooth, textual and long lasting experience. It is 13.9% alcohol. It made a previous year’s best wines of the year tasted.
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 was specifically selected for tonight’s dinner to go with a dry rubbed BBQ’ed pork tenderloin. This was a slightly different recipe that was a bit spicier than a previous one. The dry rub included chili powder, brown sugar, dried oregano, paprika, onion powder, garlic powder, Italian seasoning, fine sea salt, pepper and a little extra virgin olive oil. The slices of pork tenderloin each provided ample flavors to assimilate this refreshing and exquisite wine without overpowering it. The meal was accompanied by a fresh garden salad. The slices of pork tenderloin were served with Stewart and Jasper Cherry sauce. A beautiful food and wine pairing and made complete by this wine.
This was my last bottle and should he produce more, I will be ordering more as this is an elegantly refined, complex and quintessential Pinot Noir.
Sláinte,
Michael
https://californiawinesandwineries.com
https://www.nunesvineyard.com/saintrosewinery/
2022 Wood Family Vineyards Chardonnay – Liquid Gold!
The Winery
Pictures from Wood Family Vineyards website
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
Recently at the San Francisco Chronicle Wine Competition (largest in North America), Wood Family Vineyards won the following awards and not all are listed:
2019 Cabernet Franc – Double Gold
2021 Malbec – Double Gold
2019 Cabernet Sauvignon “Clone 30” – Double Gold
2021 El Loco Rojo Red Blend – Double Gold
2021 The Captain Red Blend – Double Gold
2022 Chardonnay – Gold
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
First off, my apologies to Robert Louis Stevenson:
“In the glass, the juice glistens of golden perfection,
A sculptured artwork displaying the winemakers’ vineyard reflection
Of quality, detailed preciseness and caressing hands.
Aromas abound from the origins of the vineyard of dreams
Conjoined with the bountiful fruits of the vine, apple & pear flavors
With an undercurrent of almonds, light citrus and encased in a brioche wafer.
The finish of exquisiteness frames the sip and beckons again to the taster.
But enough, as it is time to partake and enjoy this invigorating elixir”.
-ode to Rhonda Wood’s Chardonnay by Michael Kelly
It is a great wine with pears and brioche with a medium heavy viscosity. Coming in at 14.1% alcohol and is priced at $34/bottle on 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
Paired with a BBQ seared pepper encrusted Ahi tuna on the outside and raw in the inside. Drizzled with lemon juice, served topped with Mandarin oranges and green onions. Ingredients included olive oil, sea salt, ground pepper, peppercorns and garlic salt. Accompanied by a fresh garden salad (not shown). An excellent food and wine pairing. This wine was already noted to be in my best wines tasted in 2024.
Sláinte,
Michael
https://californiawinesandwineries.comhttps://woodfamilyvineyards.com
2020 Vermilion Valley Vineyards Pinot Gris
The Winery
From Vermilion Valley Vineyards Website
I recently did several stories on Vermilion Valley Vineyards and The Winerie at Sandusky (both labels are the same ownership and winemaker). The Vermilion Valley story was on how delicious their Pinot Noir and who knew this high quality of Pinot Noir could be grown in Ohio.
The second story was on a wine seldom seen in California and many have never tasted, Lemberger wine.
https://californiawinesandwineries.com/2024/03/10/the-winerie-at-sandusky-2021-lemberger-wine
Vermilion Valley Vineyards has 100 planted acres in four different locations. With micro climates, this allows all his wines to be 100% estate grown. What is interesting about Ohio is that some 370 wineries exist but only 900 acres of grapes are planted! Doing some simple math, removing the five largest vineyards in the state, you are left with each winery having a one acre parcel! Thus many wineries in Ohio rely on importing juice from various areas like the Central Valley of California and Washington. That is one of many unique characteristics of Vermilion Valley Vineyards and their estate wines.
At a recent event I got a chance to meet Joe in person and had a brief but engaging conversation. His personal life story is very interesting, that is for him to share, but he has an undeniable infectious smile!
Photo from Facebook
Currently they produce the following red wines: Pinot Noir, Cabernet Franc, Cabernet Dorsa, Cabernet Sauvignon, Lemberger, Chambourcin, Dornfelder, Nebbiolo, Malbec, Pinotage and Merlot. Ditto for their white wines producing: Muscat Ottonel, Riesling. Gruner Veltliner, Müller-Thurgau, Traminette, Pinot Gris, Chardonnay, Gewürztraminer, Valvin Muscat, Ribola Gialla, Petit Manseng, Sauvignon Blanc, Semillon, Albariño, Pinot Blanc and Arneis. That is a wide variety of wines and all estate grown!
You can read their webpage about their high level of sustainability incorporating land use and their buildings. Link at the bottom of the page
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
The first thing is understanding that Pinot Grigio and Pinot Gris have two different profiles but are the same grape. Where it is grown makes the significant difference. Pinot Grigio is the more popular of the two and can be found at many restaurants. The characteristics are that it has a “lighter body, is clean and crisp with citrus flavors” according to Wine Spectator. Pinot Gris has a touch more spicy tropical fruit aromas, low in acidity, higher alcohol and a richer texture. Another way of looking at the difference is that Pinot Gris is based on the French Alsace style, whereas Pinot Grigio is based on the Italian style lighter and crisper! Pinot Grigio is an early budding and ripening grape and is best suited to cooler climates.
The 2020 Pinot Gris from Vermilion exemplifies these characteristics. On the eyes a pale golden yellow which at first I was suspect it would be lacking a punch. However once on the nose, a floral bouquet of white flowers (jasmine & honeysuckle) and tropical fruits awaken the imbiber. On the palate, the cool refreshing honeydew coupled with the bright acidity provided a beautiful wine to be enjoyed. The finish continued with clean light citrus notes of lemon and tangerine flavors. An excellent summer time wine!
The Vermilion Pinot Gris is a dry white wine and is listed on their website for $20/bottle. This wine is 13.5% 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
This wine was chosen this evening to be paired with chicken Piccata. The ingredients were ground black pepper, egg whites, whole wheat bread crumbs, butter, fresh lemon juice, white wine and capers. It was then served with fresh lemon slices to be squeezed on the chicken. Accompanied by cooked corn and a fresh garden salad. A very good food and wine pairing with the “soft citrus notes” in the wine coupling up with the citrus of the lemon in the chicken.
Sláinte,
Michael
Cuda Ridge Wines – Take a Look Under the Hood!
Background
Perhaps an odd title but you have to understand how Larry Dino came up with the name for the winery. Larry and Margie Dino the proprietors with Larry being the winemaker, were discussing what to name their newly formed winery. Larry was in the process of restoring a 1970 Barracuda (or ‘Cuda) and one of his friends mentioned his Cuda and the ridge that was off in the distance. Voila the name was formed. Now for taking a look under the hood on Cuda Ridge.
Picture from Cuda Ridge Wines website
Cuda Ridge has been on the fast track in making excellent and award winning wines. Here is a partial listing of his recent flagged awards:
5th Annual International Cabernet Franc Wine Competition
2021 Cabernet Franc – Double Gold and Best of Class by the Professional Judges.
SF Chronicle Wine Competition
2021 Black Label Cabernet Sauvignon – Gold Medal
2021 Little Dog Vineyard Carménère – Gold Medal
2020 Estate Petit Verdot – Double Gold
Wine Enthusiast
2021 Casa De Vinas Carménère – 90 pts
2021 Little Dog Vineyard Carménère – 91 pts
2021 Insel Vineyard Carménère – 90 pts
Others
2019 Mélange d’ Amis (Cab Franc Blend) – Best of Show, Double Gold Medal at the 4th Annual International Cabernet Franc Competition
2019 Mélange d’ Amis (Cab Franc Blend) – Gold Medal – 2022 SF Chronicle Wine Competition; Gold Medal; Gold Medal 2021 Orange County Fair
Beyond the above mentioned awards, Cuda Ridge Wines has consistently rated 90+ points on various wines and many Gold Medals.
The Winery
The winery was formed in 2007 in Livermore at 2400 Arroyo Drive, Livermore, California. The vision for Cuda Ridge Wines has been from the onset to produce premium wines that are small lot and hand-crafted Bordeaux-style wines. Cuda Ridge’s current production is 2400 cases. Cuda Ridge Wines produces the following Bordeaux varietals: Sauvignon Blanc, Rosé, Cabernet Sauvignon, Merlot, Cabernet Franc, Carménère, Malbec, and Petit Verdot. He also has a non-Bordeaux style lineup wines which include Sangiovese, New-World style Cabernet Sauvignon, and an S&M blend. I have tasted many of his wines over the years but until recently never sat down and went through a complete tasting and I was so pleased with the experience.
A short time ago, we had guests in from out of town and the five of us ventured to Cuda Ridge Wines. They had only tasted his Cabernet Franc & Mélange d’ Amis once before. There in a side private room, Larry proceeded to offer us 26 wines available, a few with different vintages. From memory we tasted around 10 wines: Sauvignon Blanc, BDX Cabernet Sauvignon, Carménère (two different vineyards), Cabernet Sauvignon Reserve, Malbec Reserve and Mélange d’ Amis. Tasting their Cabernet Franc lineup is their signature varietal and always a perennial 90+ pt and Gold Medal winner! Larry conducted the tasting with enthusiastic fanfare and plenty of animation as shown in the picture below:
Photo ©Michael Kelly
During the course of almost two hours, extensive note taking was done by the guests and many questions asked and subsequently answered by Larry:
Photo ©Michael Kelly
While lots of discussion on winemaking, varietals, viticulture, etc., transpired, everyone did participate with vigor in the tastings!
Photo ©Michael Kelly
Leaving the tasting room, we purchased some three cases of wine. While usually conservative in my purchasing, I left with many of my favorites from the day: 2020 Black Label Cabernet Sauvignon, 2020 Carménère Insel Vineyard and 2019 Mélange D’ Amis. The others purchased some of the same and many different ones like Merlot, Cabernet Franc and Sauvignon Blanc. In total we left with 3 cases of wine as it was that delicious!
Photo ©Michael Kelly
All the wines I purchased will make my annual list of Best Wines tasted in the year that comes out each December. More detail stories will be forth coming on each wine during the year.
Sláinte,
Michael
Francs N’ Franks – Cabernet Franc-A-Palooza May 4th, 2024
Photo ©Michael Kelly
The third event held at the Cabernet Franc-A-Palooza was called “Francs ‘N Franks” so designated for a food pairing tasting six different sausages and wines. The event organizers enlisted the help of the Livermore Butcher Shop who prepared six unique homemade sausages to be paired with six Cabernet Franc wines.
Photo ©Michael Kelly
The event opened with Steven Mirassou kicking off this one of a kind but tasty endeavor. He outlined the different regions that would be coming forward to speak about their wines.
Photo ©Michael Kelly
Each winemaker/owner got up and spoke about their wine pairing with the various sausages as well as the owner of the Livermore Butcher Shop.
First pairing was the 2021 Six Eighty Cellars Cabernet Franc Carbonic from the Finger Lakes, New York. Paired with “Cheddar Bob” and one of my three favorite sausages of the day.
Photo ©Michael Kelly
The second pairing was with the 2021 Paradise Springs Cabernet Franc from Shenandoah Valley and Loudoun County in Virginia. This was paired with the “Merguez Lamb” sausage. Unfortunately no photo.
Next up was the third pairing 2021 Steven Kent Winery Cabernet Franc from Livermore, California. This was paired with the “VooDoo” chicken based sausage. Steven’s award winning wine shone during this pairing.
Photo ©Michael Kelly
The fourth pairing was the 2021 Lang & Reed North Coast Cabernet Franc. This was paired with the pork based “Smoked Bratwurst” and was a very good pairing.
Photo ©Michael Kelly
The fifth pairing was the 2021 Wood Family Vineyards Cabernet Franc from Livermore, California. This was paired with “Rockin’ Moroccan” sausage. Another good food (chicken base) and wine pairing. Rhonda Wood owner and winemaker talking about her award winning wine, pictured below.
Photos ©Michael Kelly
The last pairing was from Absolution Cellars presented by Dirk Neumann, owner and winemaker, from Alisos Canyon AVA in Santa Barbara, California. It was paired with “Fire Roasted Sicilian” pork based sausage with a “little elevated heat”. This was in my opinion the standout sausage of the wine and food pairing.
Photos ©Michael Kelly
Also served to accompany the sausages were three delicious mustards should you wish to enhance the tasting experience. Just a little amount of each provided a totally different flavor to the sausages.
Photos ©Michael Kelly
As we departed the lovely grounds of The Purple Orchid Wine Country Resort and Spa after a very rainy day, the skies broke and we were treated to a beautiful sunset over the vineyard.
Photo ©Michael Kelly
So ended the day with a vast knowledge of sausages and tasted some exquisite Cabernet Franc wines. Will definitely be visiting the aforementioned wineries and the Livermore Butcher Shop soon!
Sláinte,
Michael
Cabernet Franc–A-Palooza 2024
Attended three out of four events this last weekend in Livermore, California at the Cabernet Franc–A-Palooza hosted by the Momentous Hospitality Team. The first event that I attended was the “University of Cabernet Franc” an exploration of Cabernet Franc wines from around the globe moderated by Kristy Wenz. The classroom style event including panelists Steven Mirassou, Kirk Wiles, Jorden William and Jorge Tinoco. Each provided an insight into the style, nuances, winemaking styles of an area and possible food pairings.
Photo ©Michael Kelly
The eight wines that were in the lineup for this event were:
Buttonwood Grove – Finger Lakes, NY
Cody Kresta – Michigan
Luna Hart – Santa Barbara, CA
Steven Kent – Livermore, CA
Paradise Springs Winery – Virginia
Quady North – Oregon
Must Be Wine – Parnay, Loire Valley, France
Gallica Winery – Oakville, CA
Photo ©Michael Kelly
Kristy Wenz as an energetic and engaging moderator, coordinated and set the tone for the esteem panel to discuss the various wines.
Below is Gretchen Voelcker from Luna Hart Winery discussing the wines and winery.
Photo ©Michael Kelly
Up next on the agenda was Jorden Williams from Quady North Winery where she is the Marketing Manager and certified Sommelier.
Photo ©Michael Kelly
Also speaking was Kirk Wiles, CEO of Paradise Springs Winery with locations in Virginia and Santa Barbara. His presentation was unique with a discussion about the seasons on the East coast and West coast for growing Cabernet Franc. Additionally he discussed the Cabernet Franc characteristics and differences between the two geographic vineyards and final resulting wines.
Photo ©Michael Kelly
Steven Mirassou assembled a lively and engaging group of folks to participate in the “University Session”.
Photos ©Michael Kelly
Stories on the two other events will be forthcoming shortly.
Sláinte,
Michael
2020 Ehret Family Winery “Knights Valley” Cabernet Sauvignon
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Being the “least expensive” Cabernet Sauvignon in the Ehret Family Winery lineup, it still delivered like one of their premier wines! First on the eyes a dark luscious coloring almost black and with heavy viscosity. On the nose one of the more expressive and startling aromas with dark cherries exploding in the senses. On the palate a symphony of flavors broke out in merriment with red raspberry and black fruits. On the finish, soft and velvety tannins provide a smooth and gentle conclusion to each sip. This wine can easily be enjoyed with various foods or even as a standalone drink.
Photo ©Michael Kelly
The grapes are handpicked from their estate Bavarian Lion Vineyards. 300 cases were produced and the 2019 vintage is listed at $75/bottle but no price is shown on the 2020 vintage. This show having an alcohol level of 15.5%.
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 braised beef short ribs cooked in a slow cooker all day. First browned on the skillet for a few minutes and then placed in the slow cooker. Ingredients included olive oil, onions, mushrooms, garlic, red cooking wine, oregano, thyme, rosemary, marjoram and bay leaves. Accompanied with a risotto of mushroom sautéed first in garlic and peas and a wilted spinach salad with freshly cooked bacon and slivered purple onions. The food and wine pairing was excellent with the flavorful 2020 Ehret Family Cabernet Sauvignon.
The Winery
The Ehret Family Winery owners are Pierre and Susan Ehret with their three children Alex, Christian and Isabella. They established the vineyard and started producing grapes in 1996 at the Bavarian Lion Vineyards. It is one of the largest estates in Knights Valley consisting of 1800 acres of both hillside and valley floor terrain. Currently 500 acres are planted in vineyards allowing the balance to provide an ecosystem for plants and birdlife to dwell. From 1996 they sold their fruit to some of the more well-known wineries throughout Napa and Sonoma counties. In 2005, they selected the highest quality grapes and started their family brand, Ehret Family Winery. Today they produce various Cabernet Sauvignon’s, Red Blends, Zinfandel, Merlot and Sauvignon Blanc wines. Their tasting room is located in Healdsburg at 422 Healdsburg Ave and appointments are required.
Map courtesy from Vintroux https://vineyardandwinerysales.com/
Knights Valley is located in Northern Sonoma County between Alexander Valley and over the Napa Valley border next to Calistoga
Sláinte,
Michael
2020 Iron Hub “Old Vine” Zinfandel
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Went to Iron Hub a couple of weeks back to purchase their “Clockspring Vineyard” Zinfandel and Chardonnay. While there did a side by side tasting of their “Old Vine” and “Clockspring” Zinfandel’s. While I had already made a proclamation that Clockspring made my Best Wines tasted in the year, was not expecting their “Old Vine” to be much of a match. Was I wrong! I came home with several bottles of “Old Vine” much to my liking. The wine on eyes was similar to “Clockspring” but a shade or two darker and more mysterious. On the nose intense dark cherries and blackberries. On the palate, ripe juicy plums and soft pipe tobacco. On the finish the dominant flavor was vanilla counterbalanced by clove and vanilla notes. Layers and layers of spice and unexpected joy provide a lingering finish.
The “Old Vine” vintage includes 10% Barbera, 4% Mourvedre, 2% Grenache and 1% Syrah. It is listed at $38/bottle and comes in at 15.9% alcohol. It is aged 15 months in oak barrels. The grapes come from the nearby Oakmont Vineyard where the vines are 80 years of age.
So without a doubt the second Zinfandel from Iron Hub makes my annual Best Wines tasted during the year! This also means it is now a “stocked commodity” in the cellar.
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 filet mignon kabob marinated in a Chaka sauce and seared on the 1450 degree BBQ (thus the charred finished) but still cooked to medium rare. Slices of green & red bell peppers, purple onions and mushrooms on the skewers. Accompanied by a fresh garden salad. The wine and food was opulent in that the wine swallowed the “charness” and yet delved into the tender meat. Had never tried Zinfandel with steak kabobs and this will definitely will be a standard going forward.
The Winery
Picture by Iron Hub Winery
The winery was founded by Tom Jones from Lava Cap Winery fame in the Apple Hill area near Placerville. Tom completed his masters degree in Viticulture & Enology from UC Davis, and for almost 30 years developed award-winning wines. Tom and his wife Beth’s new endeavor began in 2014 with the purchase of the 33 acre property that had been known as Amador Foothill Winery. Having control of the grapes from vineyard to bottle was key in his quest for quality control with 17 acres planted in vines.
The name of the winery came about from Tom’s mountain sojourns in the area. On an adventure he discovered an antique, hand-forged wagon wheel hub in a remote area. Thus this small winery on Steiner Road drew a parallel with his goal of making small lot artisan wines similar to the craftsmanship of the “iron hub” he found on a walk. The beautiful new tasting room was opened in December 2017.
Spencer, their son, following in his father’s footsteps by also graduating from UC Davis with a master’s degree from the Department of Viticulture and Enology, is the winery’s Assistant winemaker. Today, they form a dynamic father-son winemaking team. Tom and Spencer enjoy and demand a hands-on approach to every aspect of the winemaking process, from tending the grapes in the estate vineyards to carefully crafting both red and white wines. They recently added 10 acres managing the Spanish Creek site they are leasing. Having now 27 acres of “estate property” to manage is keeping them very busy. Tom has stated that “Our estate affords me creative control from the vine to the bottle”
Sláinte,
Michael
California Wines & Wineries 