McGrail Vineyards and Winery – Meeting with Mark Clarin, the Winemaker
Photo from McGrail Website
Met with Mark in mid-July when in California. He is the winemaker at McGrail Vineyards located at 5600 Greenville Road in Livermore, California. Heather McGrail was unfortunately tied up with family members but spending a few hours with Mark provided a lot of information and a few laughs! Had stopped by when they first opened in 2008 and they had one wine to pour, their Cabernet Sauvignon. As they say, time marches and on this day, I had to circle their large parking lot three times to find a parking space as they had so many guests!
We sat out on the patio while McGrail Vineyards was having their Bubbly & Beats event, but we were able to find a reasonably quiet table to converse. We started our discussion with a taste of their Sauvignon Blanc grown at a vineyard just down the street. This was an excellent wine crisp, light and airy grapefruit and on this warm day a perfect “patio pounder” at 13.2% alcohol. This received my highest rating along with the next wine.
Photo ©Michael Kelly
While we discussed various business topics like production volumes, number of varieties produced, Mark’s background, etc., he asked which wines I was interested in tasting. Their wine list is extensive and opted to focus on just a couple even though so many were desirable. First up was the 2022 “A JÓ ÉLET meaning “the good life”. Made with 100% Hungarian barrels and aged for 30 months. Mark mentioned the cost of these selected Hungarian barrels ran about $5,900 each! The wine was dark red in color and well balanced with lots of black fruits (cherries, blackberries), with baking species wafting into the senses. A great Cabernet Sauvignon and sells it for $59/bottle. This and one other wine rated my highest scores for the day!
Photo ©Michael Kelly
The next wine we sipped on was 2022 Shamus Patrick Red Blend. This is a blend of Cabernet Sauvignon, Malbec, Merlot, Petit Verdot and Cabernet Franc in classic Bordeaux Blend style. On the eyes a royal purple in coloring, aromas of plum and “Christmas spices” abounded. On the palate, an ultra-smooth drinking wine, with the pedigree of each grape varietal leaving a pleasing impression. The finish provided caressing tannins and made for a soft conclusion on each sip.
For the record, any wine named Shamus, the name of one of our previous West Highland Terriers, automatically made it a shoe in for being an excellent wine!
Continuing the Irish wine tasting, tried the Slainte Red Blend. While not revealing all the mix, one thing Mark mentioned was that it contained 23% of Touriga National which is something that is unique in violet floral aroma and strong tart earthy notes and dark fruit. Touriga is a great wine and very much underappreciated in the United States.
Photo ©Michael Kelly
The balance of the conversation center around Mark’s background. He started in 1979 at Wente and by 1989 was Cellar Master. He then traveled to Europe in 2002 and picked up more traits on winemaking. In 2006 he attended University of Davis which landed him a job at Bonnie Doon Winery in Santa Cruz. In 2009 he officially joined McGrail Vineyards and Winery. Today their current lineup includes six white and Rosé wines and ten red wines and red blends. They also have a sparkling wine. Mark’s background and use of vineyards and barrel treatments showed tremendous creativity for his art form of making many delicious wines.
Photo ©Michael Kelly
At this point we were running short on time but managed to sneak in their 2022 Cabernet Franc that was entered into the 7th Annual International Cabernet Franc Competition in 2026 in the $61 to $70 Category. It received Double Gold Medal from the People’s Choice Judges and Best of Category! It also received a Silver Medal from the Professional Judges. A very smooth and silky Cabernet Franc and one that could easily be enjoyed by itself sitting next to an evening outdoor firepit or with selected foods.
The last topic, in which he referred me to Heather, was specifically how they were addressing and enticing the younger generations of wine drinkers. More to come on that topic later.
At the conclusion of the time, I was amazed by what was accomplished at McGrail Vineyards and Winery with Heather and Mark since my early and first visit. I was also happy to see the Irish Shamrock on each bottle!
Sláinte,
Michael Kelly
2022 Truchard Vineyards Pinot Noir – A Great Surprise!
Photo ©Michael Kelly
Background
Admittedly I don’t stock a lot of Pinot Noir wines in the cellar. It is not because I don’t like the varietal, but contrary, I am enthralled with its allure of fragrance, coloring and taste. Unfortunately, Pinot in my opinion is one of the most difficult grapes to produce with its finicky development cycle, thin skins, tight clusters and extreme sensitivity to weather conditions. Add to this low crop yields and as my good friend states “Pinot Noir is either very good or skunky!”. Over the years I have tasted, both in wine competitions and with friends, more skunky ones than exceptional ones. That said, I asked a waiter for a recommendation at a restaurant for a good Pinot Noir, and this was his recommendation. It was a solid everyday Pinot Noir without breaking the bank. After that evening, I went to the wine store and picked up a couple of bottles as we enjoyed Pinot Noir with selected dinner dishes.
A footnote that while I have been visiting Napa Valley and have visited close to a thousand wineries, Truchard Vineyards has always eluded my visit.
The Wine – “Wine if bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
First on the eyes, this wine held a majestic semi-translucent maroon coloring. No Omega Purple dye here! On the nose both red and black cherries along with ripe plums. In the palate, smooth, refreshing juice flowing gently in the mouth with balance acidity and caressing tannins. On the finish just a hint of cranberries and strawberries rounded out with a gentle vanilla conclusion.
2022 vintage came in with 14.1% of alcohol. The current vintage is 2023 on their website and showing a price of $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
One of the key meals we enjoy a good Pinot Noir wine with is pork tenderloin. With the temperature reaching 115 degrees yesterday, scraped our normal BBQ-ing and went with a small baked pork tenderloin. The rub used was a new one consisting of brown sugar, smoked paprika, garlic powder, sea salt, pepper, chili powder and Flatiron “Dark & Smoky” pepper. The pork slices were served with a drizzle of peach & pepper sauce. Accompanying the meal was a chicken rice blend, sauteed baby asparagus and a fresh garden salad with crumbled Blue cheese.
The Pinot Noir surrounded each morsel of the seasoned pork tenderloin with a refreshing liquid to provide a great balance of fruit (wine) and spice (food). A very good complimentary or Yin-Yang pairing. A very solid and good wine and will be looking to pick up a few more bottles for selected foods.
While not making my Best Wines Tasted in 2026, this is one to keep in the cellar for your everyday enjoyement.
The Winery
Not having visited the winery, only picked up a few key points on their website and reading:
- Tony & Jo Ann Truchard began buying up land in Carneros region from 1974 (20 acres) and today they have 400 acres with 280 acres planted. They opened the winery officially in 1989.
- They are a Sustainable & Certified Winery.
- It is a family run business with son Anthony Truchard II serving as General Manager. His background is diverse with degrees in philosophy and biology. He further went on to get his law degree in New York City and practiced intellectual property law before being asked to return to run the winery.
- The winemaker is Sal De Ianni also with an interesting background in Chemistry and later completing his MS in Enology at Cal Davis.
- They are located at 3234 Old Sonoma Road in Napa.
Look forward to obtaining a better understanding of the winery and their offerings on my next visit to Napa Valley.
Sláinte,
Michael Kelly
Steven Kent Mirassou – Focused Vision for Cabernet Franc & Cabernet Sauvignon
Photo ©Michael Kelly
Background
Steven, winemaker and owner of Steven Kent Winery, along with his wife Beth has had a focus for many years on raising the bar for Livermore Valley wines. He has for the last two decades focused on wanting Livermore Valley Cabernet Sauvignon to be on even par with Napa Valley. He has successfully launched his Lineage label achieving a score of 100 points and is considered one, if not the best Cabernet Sauvignon wines produced in Livermore Valley.
While he continues his quest with Cabernet Sauvignon, he has always had a spotlight on Cabernet Franc. More recently with his launch of L’Autre Côte and CabFranc-A-Palooza he has turned up the focus for Cabernet Franc. Not only for his winery, but on various boards of the Livermore Valley Winegrowers, he has established key marks for quality excellence for wineries. Today sixteen wineries are part of this group.
Steven feels that Cabernet Franc is “truly magical” due to the “purity of fruit, balance of acidity and overt sexiness”. His goal is to showcase these traits with different ageing vessels, vineyards and blending.
Cabernet Franc
Steven’s history with this grape goes back many years and more recently his laser focus on the varietal has been rewarding. For the last few years at the International Cabernet Franc Wine Competition his record is unmatched. Here is just a partial listing of his recent awards against many of the best Cabernet Franc wines in the world:
2026
Photo ©Michael Kelly
In the California category $111 and up: Gold and Best of Category; California Overall Category – Best of Show by the Professional Judges for 2023 L’Autre Cote. They also won Grand Sweepstakes of the entire competition from the Professional Judges.
2025
Photo ©Michael Kelly
In the California category $100 and up: People’s Choice Judges – Double Gold Medal and Professional Judges – Double Gold Medal. Also, Best of Category and Best of Show for California by People’s Choice Judges for the 2022 L’Autre Cote.
Steven’s Cabernet Franc wines have always scored amongst the best year after year with wines coming from all over the state of California, the rest of the United States and against various countries. No small feat!
Photo from Steven Kent Winery
His L’Autre Cote is and will remain the flagship Cabernet Franc, but he is now working diligently to capture the mid and lower tier markets, introducing Cabernet Franc as the premier grape of choice for consumers. His Cab Franc Blanc and Rock labels by Steven Kent Winery have increased production exponentially, gathering momentum at the wine club and commercially at retail outlets like Costco. Having a dual approach DTC and a commercial outlet will allow him to continue to raise the bar for Steven Kent Winery and Livermore Valley.
Steven introduced his “Elements” line up a few years ago. Using the same grapes and exploring the effect of unique ageing methods in different vessels. Each are aged 12 months. They are called Rock, Cab Franc aged in concrete vats, Wood aged in barrel, Steel aged in stainless steel tanks and Elements a blend of the three wines. By using different methods, he allows each to provide key influences on the wine.
In addition to different vessel aging, he also has broadened his vineyard selection. Today, he offers a 2022 Cabernet Franc from the Santa Cruz Mountains, one from Ghielmetti Vineyard, and one from Sachau Vineyard both in Livermore Valley. He has worked with each vineyard for years and has a detailed and in depth understanding of the grape production from selected vines throughout the vineyards.
His 2023 L’Autre Cote besides being Cab Franc dominant, is striving for a Right Bank character of St Emilion with 10% Merlot and 5% being Cabernet Sauvignon.
Changes Coming
It was announced that Steven Kent Winery is moving back to the historic Home Ranch Vineyard on Tesla Road in the fall of 2026. They will have separate tasting room on the property where Shanti Winery is now located.
Photo ©Michael Kelly
In July sat down with Steven and Beth at their current facility on South Vasco Road and tasted some of the wines previously discussed. We also tasted one of the most exquisite wines, the 2004 Home Ranch Cabernet Sauvignon and the 2023 Premier. The 2023 Premier is 100% Cabernet Sauvignon with 60% coming from Ghielmetti clone 30 and 40% Home Ranch clone 7. It was aged in 80% in new French oak for 24 months. This is truly a phenomenal wine with only 118 cases produced.
Concluding a two-hour discussion ranging from Livermore’s quest to be on the world stage with Cabernet Franc & Sauvignon Blanc as their “go to” wines of distinction, holding wineries accountable for quality, the wine industry market in general, attracting the next generations of wine drinkers, etc., the conversation could have lasted for many more hours! Between insights, laughter and serious dialogue we both had to call the meeting to end. Until our next discussion.
In the meantime, should you wish to acquire some of the best Cabernet Sauvignon and Cabernet Franc wines, you know where to find them.
Sláinte,
Michael Kelly
2024 Wood Family Vineyards “The Takeoff” – A Wine Name With Two Meanings
Background
Photo from Rhonda Wood
This is the second year of the red blend wine called “The Takeoff”. Since Rhonda Wood was a pilot and still likes to fly, I had always thought it was about her previous life as a former airline pilot for (US Airways). In a recent conversation with Rhonda, she declared this “Bordeaux style blend” with the majority being Cabernet Franc varietal, is about how Cabernet Franc is taking off in Livermore Valley as one of their two exceptional wines grown in the area. The other being Sauvignon Blanc.
Rhonda’s Cabernet Franc wines are truly taking off with various blends and two single varietal Cabernet Franc wines. At the 7th International Cabernet Franc Competition, her 2023 Cabernet Franc received Gold Medals from both sets of judges (Professional & People’s Choice) in the $41-$50 Category. Their 2023 Culmination Cabernet Franc also received a Gold Medal from the Professional Judges in the $71-$80 Category.
So yes her Cabernet Franc wines are indeed “taking off”!
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
This year the blend changed to incorporate four varieties of red grapes being 65% Cabernet Franc, 20% Merlot and 12% Cabernet Sauvignon and 3% Petit Verdot. It was aged for 20 months in French oak barrels. The alcohol percentage came in at 13.7%. It will be released in August 22nd 2026 at their release party for $50/bottle.
Photo ©Michael Kelly
Anticipated opening this second vintage of this wine as it combined four wines, three of which have made my Annual Best Wines previously. Also, this combination made a delicious Bordeaux style blend. On the eyes a medium dark crimson coloring with medium-heavy viscosity. On the nose the four varietals coalesced to provide a range of aromas of blackberry, cherry and dark plum fruits along with violet and rose scents. On the palate, the Merlot seemed to have throttled back the “zip” of the Cabernet Franc. The smokiness, mellow pipe tobacco and leather components of the Cabernet Sauvignon were present. The smooth finish provided exceptionally rounded tannins with a hint of vanilla. An extremely structured, integrated smooth wine to be enjoyed with food.
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’s meal was filet mignon steak, seasoned and seared on the BBQ at 1500 degrees and then cooked to medium rare. Plated with freshly made compote of Blue cheese, butter and chives. Accompanied by sauteed asparagus and roasted & seasoned baby red potatoes. An excellent meal and this wine was hands down one of our favorites. Another wine to make the Best Wines Tasted in 2026!
The Winery
Photo L is Ronda and R is Harrison from Wood Family Vineyards
I wrote this comparison last year and thought it still interesting to state again. To draw a few comparisons between the winemaker and key traits of captaining a commercial plane:
Attention to details: The Captain knowing all aspects of flight planning, aircraft operation, documenting aircraft performance & maintenance, operational compliance, adhering to government standards & regulations, managing emergencies, coordination with mechanics, ground crew and air traffic control. Rhonda Wood: knowing the vineyards for pruning, shoot thinning, cluster thinning, water strategy & compliance, cover crop management, details to county, AVA and government regulations.
Awareness: The Captain understanding optimal aircraft performance and ability for various aircraft being flown. Rhonda Wood: Knowing when and what to do in the vineyard(s) from Brix checks, ordering supplies for the winery (yeast, So2, etc.), scheduling harvest with vineyard manager, soil nutrition, timing on picking, pressing, sending juice panels to ETS, punch down timing & frequency, selecting yeasts and additives (if necessary), tank temperatures. All of these functions for each and every varietal and winery blend.
Documentation: The Captain recording all aspects of aircraft operations, fuel, temperature, oil pressure, hydraulics, weather, turbulence, aircraft avoidance and airspace incidents, noting functions outside of prescribed government regulations, flight plans, etc. Rhonda Wood: pre-ordering bottles, labels and corks for upcoming harvest and bottling, testing during fermentation, compliance and documentation for ABC laws, tasting room notes, pairing & technical sheets, shipment compliancy, etc.
Photo ©Michael Kelly
The above only scratches the surface of the broad characteristics of being a commercial airline captain and winemaker/owner. This may indeed be the reason she wins so many awards for her wines! In addition, self-confidence, humility, clear communication skills, desire to learn and most importantly, the ability to remain calm under pressure especially during “Take Off”!
Rhonda continues to fly about the western states in a private plane. She and husband Michael (with their two sons), have a winery in eastern Livermore. Rhonda started making wine in 1996. Besides sourcing wine grapes on their property, they have 17 specific vineyards which are manicured to their specifications throughout Livermore’s ideal climate.
Sláinte,
Michael Kelly
JMC Cellars – Besides Jessica, a Few Other Surprises
Photo from JMC Cellars
Background
Photo ©Michael Kelly
I met Jessica, owner and winemaker of JMC Cellars located at 6800 Greenville Road in Livermore a year ago at LVVC wine release party at Bankhead Theater. Had just a brief exchange with her but she was eager to get together and have me taste some of their wines. Long story, but between both of our schedules and travel, we couldn’t arrange a time until mid-July.
Winery
The gotcha for me was her producing some “unusual” wines. Those wines include Teroldego, Grignolino, Nebbiolo, Peloursin and a few others. Yes, she does make more of the standard varieties like Syrah, GSM, Merlot, Cabernet Sauvignon, Zinfandel, Sangiovese, Malbec and others. She is especially keen on interesting and intriguing names like Fleur Sauvage, Because… , Talking Bull, Blind Pig, etc. There are stories behind each of these names and best to hear it directly from Jessica!
Her production is typically one or two barrels of each offering. Her current production is around 1,000 to 1,200 cases per year currently. When ask what was her 5 year goal for production she stated in the 2,000 to 3,000 case per year range. Currently she is getting her grapes from Lodi, Livermore and other areas offering quality grapes. I did taste just a couple of her wines and here are my quick reactions:
Fleur Sauvage – a Syrah style blend in the Northern Rhone inspired co-fermentation with Viognier. The nose alone was captivating. The translation of Fleur Sauvage means Wild Flowers.
Teroldego – one of my favorite varietals, so had to try it. It was smooth and silky and excellent wine.
Roussanne- She gets her grapes from a local Livermore vineyard, and it is a refreshing summer wine.
Peloursin – Getting this varietal from Lodi delta area. Peloursin is the father of Petite Sirah varietal.
Pinot Noir – Getting the grapes from atop of the Sunol grade and was bone dry.
Photo ©Michael Kelly
All of this took place while sitting on the outside deck with a wonderful view of the vineyards (not hers).
Background
Jessica graduated from University of Portland in Civil Engineering and landed a job in the Livermore area. While working daily as a Civil Engineer, on the weekends she took up tasting wine at various wineries. This is where is got the “wine bug”. She landed a job at Big White House behind the tasting room bar, soaking up all she could muster on the wine culture both from customers and co-workers.
Photo ©Michael Kelly
In 2013 she took a leave of absence and received her certificate on enology from Las Positos Jr College. She then was hired as co-winemaker at Big White House winery. She hooked up with a backer and launched JMC Cellars in November 2023.
Open Discussion
We spent the next 45 minutes discussing wines she has in mind coming out soon, the wine economy both locally and nationally, overall economy, her marketing plans with Constant Contact, her Instagram reels (which are hysterical) but wineries have legal issues to contend with, her range of events drawing in the “alphabet generations” trying to keep approachable (family days, dog friendly, Hide & Seek, Geek Out event, Drag Nights, Wine Club Activities, Music events, etc). She and her staff do not lack creativity in coming up with ideas!
It was a pleasure to meet and talk with Jessica in depth. She is on a solid footing in her endeavor and has a definite plan to keep moving forward with growth. Great to see both good wines, forward thinking and creativity coming together. This is a winery to visit now and keep your eye on for future developments.
Sláinte,
Michael Kelly
2020 Hindsight Wines Sauvignon Blanc – A Perfect Match
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Their Sauvignon Blanc release under Michael Weis was handcrafted with an artisan touch. First on the eyes it is a golden straw color and medium viscosity. On the nose, floral aromas waft into the senses, along with green apple which is most prominent. On the palate, reserved citrus accents of lime and lemon come into play and are kept in check with flavor but not overpowering. The finish provides a mouthful feeling of a much heavier wine rather than a “light Sauvignon Blanc”. This is most likely due to the addition of nine percent Viognier. This also helps lower the acidity. This wine originally sold for only $25.99/bottle. It is not an “in your face” overly citrusy Sauvignon Blanc and thus makes it perfect for standalone drinking pleasure or to be paired with a variety of foods.
Their current release is 2023 from Sonoma County and is listed at $29.99/bottle. Below are two links to previous Hindsight Sauvignon Blanc reviews:
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
Started with the first course being a cool refreshing salad of sliced peaches, sliced mozzarella cheese, prosciutto, fresh basil leaves and balsamic glaze. This was a welcome treat in 114-degree heat!
Photo ©Michael Kelly
Enjoyed each sip with the chilled Sauvignon Blanc. The Sauvignon Blanc with its high acidity cut through the oily, rich and salty texture of the prosciutto. The light berry and peach flavors in the wine tied right into the fresh and sweet fruit flavor. Additionally, the Sauvignon Blanc did not overpower the delicate flavors of the food.
Photo ©Michael Kelly
The dinner consisted of spicy Italian meat balls with whole wheat spaghetti. This was topped with a Bolognaise sauce sprinkled with fresh Parmesan cheese. Served with baked garlic bread slices. With the weather being hot, wanted a cool white wine. Generally, for this type of meal a Sangiovese or Barberesco wine is paired. Having the Sauvignon Blanc again with its acidity cut through the meat yet provided a bright flavor for the ingredients of the Bolognese sauce.
While this 2020 Hindsight Sauvignon Blanc can easily be enjoyed by itself, it was a delightful and an especially refreshing wine to be shared with this food.
The Winery
Photo from Hindsight Wines
Previously I wrote about the Hindsight Winery in Calistoga and their excellent red wines, especially their Cabernet Sauvignon. Tasting can be done at The Vault located at 1124 Lincoln Ave in Calistoga, California. In mid-2022 their long-time winemaker, Jac Cole retired. Now the good news, they hired Michael Weis, who was the head winemaker at Groth. He is well known for making spectacular wines and I believe he received 100 points from Wine Spectator for one of his Sauvignon Blanc vintages. Additional reading about the winery and talented ownership can be found at:
Sláinte,
Michael Kelly
2009 O’Shaughnessy Winery Mt Veeder Cabernet Sauvignon
Photo ©Michael Kelly
Background
We enjoyed a nice dining experience last night at a local restaurant but was not enthralled with their wine list or the wine chosen for dinner. Came home and watched a movie and open up this incredible wine. One of our all-time favorites.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
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.
First thing I noticed was how well the winery did in selecting the perfect cork that has lasted for over 17 years. Of course, it was stored at the correct temperature and humidity levels in the wine cellar.
2009 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. Rated at 97 points by RP. This wine could easily go another 3-4 years but why wait?
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 current vintage is their 2022 and goes for $160/bottle.
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
Steven Kent Mirassou – Focused Vision for Cabernet Franc & Cabernet Sauvignon
Photo ©Michael Kelly
Background
Steven, winemaker and owner of Steven Kent Winery, along with his wife Beth has had a focus for many years on raising the bar for Livermore Valley wines. He has for the last two decades focused on wanting Livermore Valley Cabernet Sauvignon to be on even par with Napa Valley. He has successfully launched his Lineage label achieving a score of 100 points and is considered one, if not the best Cabernet Sauvignon wines produced in Livermore Valley.
While he continues his quest with Cabernet Sauvignon, he has always had a spotlight on Cabernet Franc. More recently with his launch of L’Autre Côte and CabFranc-A-Palooza he has turned up the focus for Cabernet Franc. Not only for his winery, but on various boards of the Livermore Valley Winegrowers Association, he has established key marks for quality excellence for wineries. Today sixteen wineries are part of this group.
Steven feels that Cabernet Franc is “truly magical” due to the “purity of fruit, balance of acidity and overt sexiness”. His goal is to showcase these traits with different ageing vessels, vineyards and blending.
Cabernet Franc
Steven’s history with this grape goes back many years and more recently his laser focus on the varietal has been rewarding. For the last few years at the International Cabernet Franc Wine Competition his record is unmatched. Here is just a partial listing of his recent awards against many of the best Cabernet Franc wines in the world:
2026
Photo ©Michael Kelly
In the California category $111 and up: Gold and Best of Category; California Overall Category – Best of Show by the Professional Judges for 2023 L’Autre Côte. They also won Grand Sweepstakes of the entire competition from the Professional Judges.
2025
Photo ©Michael Kelly
In the California category $100 and up: People’s Choice Judges – Double Gold Medal and Professional Judges – Double Gold Medal. Also, Best of Category and Best of Show for California by People’s Choice Judges for the 2022 L’Autre Côte.
Steven’s Cabernet Franc wines have always scored amongst the best year after year with wines coming from all over the state of California, the rest of the United States and against various countries. No small feat!
Photo from Steven Kent Winery
His L’Autre Côte is and will remain the flagship Cabernet Franc, but he is now working diligently to capture the mid and lower tier markets, introducing Cabernet Franc as the premier grape of choice for consumers. His Cab Franc Blanc and Rock labels by Steven Kent Winery have increased production exponentially, gathering momentum at the wine club and commercially at retail outlets like Costco. Having a dual approach DTC and a commercial outlet will allow him to continue to raise the bar for Steven Kent Winery and Livermore Valley.
Steven introduced his “Elements” line up a few years ago. Using the same grapes and exploring the effect of unique ageing methods in different vessels. Each are aged 12 months. They are called Rock, Cab Franc aged in concrete vats, Wood aged in barrel, Steel aged in stainless steel tanks and Elements a blend of the three wines. By using different methods, he allows each to provide key influences on the wine.
In addition to different vessel aging, he also has broadened his vineyard selection. Today, he offers a 2022 Cabernet Franc from the Santa Cruz Mountains, one from Ghielmetti Vineyard, and one from Sachau Vineyard both in Livermore Valley. He has worked with each vineyard for years and has a detailed and in depth understanding of the grape production from selected vines throughout the vineyards.
His 2023 L’Autre Côte besides being Cab Franc dominant, is striving for a Right Bank character of St Emilion with 10% Merlot and 5% being Cabernet Sauvignon.
Changes Coming
It was announced that Steven Kent Winery is moving back to the historic Home Ranch Vineyard on Tesla Road in the fall of 2026. They will have separate tasting room on the property where Shanti Winery is now located.
Photo ©Michael Kelly
In July sat down with Steven and Beth at their current facility on South Vasco Road and tasted some of the wines previously discussed. We also tasted one of the most exquisite wines, the 2004 Home Ranch Cabernet Sauvignon and the 2023 Premier. The 2023 Premier is 100% Cabernet Sauvignon with 60% coming from Ghielmetti clone 30 and 40% Home Ranch clone 7. It was aged in 80% in new French oak for 24 months. This is truly a phenomenal wine with only 118 cases produced.
Concluding a two-hour discussion ranging from Livermore’s quest to be on the world stage with Cabernet Franc & Sauvignon Blanc as their “go to” wines of distinction, holding wineries accountable for quality, the wine industry market in general, attracting the next generations of wine drinkers, etc., the conversation could have lasted for many more hours! Between insights, laughter and serious insights we both had to call the meeting to end. Until our next discussion.
In the meantime, should you wish to acquire some of the best Cabernet Sauvignon and Cabernet Franc wines, you know where to find them.
Sláinte,
Michael Kelly
Just Another Wednesday Night – Good Wine Tasting and An Excellent Dinner
Started off the evening with a “Tour De France” wine tasting put by Massanois wine wholesaler and importer at Vinum55 in Scottsdale. My sister and her friend also attended the event. Focus was on sustainable and small family-owned wineries. Some very nice wines were enjoyed. The two wines with ** received my highest ratings of the evening:
**NV Charles Gonnet Crémant de Savoie – East of lake Geneva at about 600 ft elevation, 3rd generation family
-2025 Jean Max Roger Sancerre Marnes & Caillottes – mineral driven, close to Sauvignon Blanc, back to 7th generation, acidity was high, limestone soil, and grown in cool area
Photo ©Michael Kelly
-2024 Maison Champy Pernand-Vergelesses Blanc -light and fragrance a bit muted, started back in 1720
Photo ©Michael Kelly
**2023 Clos L’Oratorire des Papes CDP – from Rhone, Chateauneuf du Pape area, fruit of red cherry, mostly Grenache, founded in 1926 and celebrating 100 years
Photo ©Michael Kelly
-2020 Chateau Capet-Guillier Tour de Capet – started 1900’s, Bordeaux area, lots of clay & limestone soil, mostly Merlot with a little Cab Franc & Malbec, St Emillion on label
Photo ©Michael Kelly
-2019 Espirit de Pavie – Limestone soil, elegant and brightness, mostly merlot a little Cab Franc, Cab Sauvignon, cigar box and tannins.
Photo ©Michael Kelly
On the way back to our homes, stopped at d’Vine Wine Bar & Bistro for a bite to eat, listened to live music and enjoyed wine from what I consider the best wine bar selection in the Phoenix area.
Photo ©Michael Kelly
Ordered a Truchard Pinot Noir primarily to go with my sister’s various Bruschetta selection and Kim’s order of Marconi and Chorizo dishes. At the Vinum55 tasting, both really liked the Grenache based wine and wanted to find something refreshing and light to go with their food choices. They both loved the Truchard Pinot Noir and will be ordering some shortly.
Photo ©Michael Kelly
I went with the Ahi tuna seared on the outside with sesame seeds and rare inside with leeks and washi aioli.
A good all-around evening thanks to Vinum55 and d’Vine Wine Bar & Bistro.
Slainte,
Michael Kelly
Visit to Starfield Vineyards – Botanical Garden, Wildlife Habitat & Great Wines!
Starfield Vineyards is a 67-acre property located east of Placerville. The vineyard ranges between 2200 feet elevation and 2,800 feet. While having written a few stories on their wines, I had not previously visited them. Tom Stinton, owner, invited me a few months ago and agreed on my next trip in the area I would stop by. I had met Rob, son and winemaker, at a wine event called “The Festival of Undiscovered Grapes” in San Jose earlier in the year. What I discovered at the property was so much more than a winery with vineyards, tasting room, and a production area.
Photo ©Michael Kelly
They had previously sent me a “test tube” of Sierra Spice allowing one to smell the aromas of their mountain air of resin, bark and needles which provide airborne oils (terpenes) in the air which influence their wines tastes. The test tube is filled with Ponderosa Pine, Incense Cedar and Douglas Fir. When viewing the vineyards that are grown next to the forest, it is easy to see their influence. Ponderosa Pine that commands most of the surrounding forest, provides distinctive herbal and floral aromatics. These include vanilla, butterscotch, pineapple, anise, tarragon, basil, lemon, orange, rosemary, dill, parsley and hops. The Cedar contributes woody, pine, musk, sweet balsamic, fresh hops, cloves, oregano and pencil shavings. The Douglas Fir adds pepper, rose and lavender.
Photo ©Michael Kelly
The vineyards are well groomed and pristine in appearance. The vineyards contain 24 blocks of approximately 1.5 acres each. Only varieties which grow in Southern Europe and near the Mediterranean are planted.
Picture of Rob Stinton with hat and Tom Stinton on right Photo ©Michael Kelly
One of the first items was to see the tasting room which was modern and immaculately clean. There is also a large outside tasting area under cover with breath taking views of the grounds.
Photo ©Michael Kelly
Both Rob and Tom took us on a six-passenger golf cart tour of the property. The “us” included two of my friends, Mike and Martha Dunne, who hadn’t seen the property since its early stages. Both Mike and Martha are fellow judges and published writers. We started out on the ride entering and under a canopy of roses like a gateway to a dreamworld.
One of the first things visited was their grass and concrete amphitheater which they hold concerts during the summer months on Fridays. Currently it has capacity of around 200 attendees, and they are planning to expand it to 300. One of the perks of attending is that you can order a pizza and have it delivered to the lawn during the concert and of course a bottle of wine!
Photo ©Michael Kelly
Next up as we drove the paved pathway, they pointed out various walking trails that were jettisoned into and around the vineyards. Also, they pointed out where zip lines were being considered, horseback rides and other venues to help entice and drive the future generations to come and stay to enjoy the grounds.
Photo ©Michael Kelly
One of the most beautiful venues I have seen at a winery was the stop to a modern designed building constructed on one of the ponds on the property. The lake is called Starfield Lake and in bloom were azaleas, Iceland and Sallie Holmes roses, multiple varieties of Water Lilies, that again created an idyllic and pastoral setting.
Photo ©Michael Kelly
The pavilion is used for release parties for members of their wine club.
Photo ©Michael Kelly
Above Tom Stinton was explaining both the difficult construction of the building overwater and how the lake came to be from both mining and a peach orchard many years ago.
Photo ©Michael Kelly
We continued the tour seeing their production area and acres of vineyards passing by Turtle Pond were Pygmy Water Lilies and Wild Roses were in bloom. Since it was a warm day most of the turtles were under the water where it was cooler. Did see one poking its head out to get some air.
Photo ©Michael Kelly
The golf cart tour concluded back at the outside tasting room where a table was laid out for our tastings and conversations. Here is where Tom and Rob provided us with more history of the property and their vision on things for the future. While sampling some of the delightful light and refreshing wines on a warm day that included: Viognier, Marsanne, Grenache, Mourvèdre and a Rosé. The “le grand chef-d’oeuvre” was bringing out which can only be described as an edible work of art, their gourmet Gold Country pizza. Chef Scott Tomblin provided us with thick crust pizza with edible 24 karat gold cut with a large scissor. Each bite provided a symphony of flavors from the fresh ingredients.
Mike Dunne captured a great picture of the pizza and used it with permission
The discussion and conversation, besides wines and vineyards, did focus on the plans to attract families and younger folks to come and enjoy the facility and grounds. They included, besides the items discussed earlier, a building to hold a children’s play area and offering non-alcoholic wines. We also discussed their goal of an integrated system providing natural predators, western bluebirds and tree swallows, organic farming practices and cultivating bees for the vineyard. They purposely have left corridors for northern owls, peregrine falcons, red tailed hawks and coyotes to help reduce damage to the crops from rabbits and rodents.
This was an eye-opening visit. While enjoying many of the wines, some making my Best Wines Tasted List for 2026, I never imagined what was behind the welcoming gates of the winery. Had I known in advance, I would have allowed a lot more time and may have brought a sleeping bag to enjoy the Starfield Vineyards at night.
A definite winery to visit as this story just skims the highlights of a surprising vineyard and their creative owner and winemaker.
Sláinte,
Michael Kelly