Month: March 2023
The 2020 Villa Vallecito Vineyards Cabernet Franc
The Winery
(Photo Villa Vallecito Vineyards)
Villa Vallecito started their winery adventure in 2001, purchasing land in Vallecito. After years of selling the grapes, they decided to make their own wine! They have award winning winemaker Nathan Vader making their wines from Vina Moda Winery. The balance of the entire operation is essentially family chasing the energetic and engaging Ghee Hagedorn about the winery and tasting room. Her husband Alan, described as Co-CEO and Quality Control Manager is continually tasting the wines. Their son Gil Munoz, Wine Club Manager and Photographer with his striking pictures adorning the tasting room, round out this small management team producing some of the best wines in Calaveras County.
(Photo ©Michael Kelly)
Their 2019 won Best of Show at the 3rd Annual International Cabernet Franc Competition in 2022.
Today they offer the following wines: Sagrantino, Cabernet Sauvignon, Barbera (and a spectacular Reserve), Grenache, El Rey (Cabernet Franc/Syrah blend), Syrah and Payaso (Syrah/Grenache blend).
The Wine – 2020 Villa Vallecito Vineyards Cabernet Franc
The 2020 Villa Vallecito Cabernet Franc is an exquisite wine. Here a beautiful purplish hue surround the glass, with a medium heavy viscosity. On the nose soft new leather, pepper and raspberry wafted into the senses. Secondary flavors of dried fruit and bramble, coupled with an “earthiness” (rich soil & gravel) highlighted the taste and the soft finish. The tannins were present, but rounded and velvety. Approximately 100 cases of the wine were produced. Between club members and the general public, it will go quickly. At $45/bottle this is a phenomenal “deal”.
The Food and Wine Pairing
(Photo ©Michael Kelly)
Paired last evening with a marinated tri-tip steak for 24 hours in a Chaka sauce. Seared and BBQ’ed and served medium rare. Accompanied with roasted carrots, and sweet potatoes and sautéed asparagus. The wine hard plenty of structure and sufficient tannins to handle the tri-tip steak.
(Photo ©Michael Kelly)
A fresh salad with Romaine lettuce, Roma tomatoes, garbanzo beans, bacon, avocado and feta cheese with a light Champagne dressing.
(Photo ©Michael Kelly)
Dessert was simple and delicious with fresh blackberries, blueberries and slices of peaches with a dollop of Cool Whip. A lovely food and wine pairing for the evening.
Sláinte,
Michael
2018 Smith-Madrone Riesling – Endorsed by an Irish Gnome!
The Winery
(Photo by Matthew Dewey)
Smith-Madrone Vineyards is located on 200 acres on top of Spring Mountain west of St. Helena with 38 acres planted in vineyards. The vineyard elevation ranges from 1,300 to 2,000 feet. The Founder, managing partner and enologist is Stuart Smith, Charles Smith is the winemaker. Truly a family affair! All the wines are estate grown and dry-farmed on top of the mountain. Annual production is between 3,000 to 4,000 cases a year. Currently they are producing Chardonnay, Riesling, Cabernet Sauvignon and their iconic Cooks Flat (blend of Cabernet Sauvignon and Cabernet Franc).
The Wine
(Photo ©Michael Kelly)
The 2018 Riesling is extremely aromatic with floral notes and green apple on the nose. A light golden yellow straw color and medium viscosity. On the palate, hints of lime, mixed with stone fruits (white peach and apricots) tame the lime citrus. On the finish, the minerality comes through strong and pure from either the volcanic soil, or sandstone, limestone or the general rocky soil found on the property. The minerality and acidity is jovial and enticing with a semi-sweet crescendo. Very low residual sugar (.7%) and coming in at 13.3% alcohol, Smith-Madrone Vineyards produced 1,611 cases. The current release is their 2018 and listed on their website for $36/bottle.
The Food and Wine Pairing
(Photo ©Michael Kelly)
Started the dinner with an appetizer of fresh jumbo prawns with red cocktail sauce and parsley. The wine was excellent with it!
(Photo ©Michael Kelly)
Pulled this wine out of the cellar specifically for our meal this evening of baked Cheesy Hasselback Chicken (Tasty recipe, modified). We had this wine and meal the day before St Patrick’s Day. The ingredients included: mushrooms, sea salt, black pepper, fresh thyme leaf, baby spinach, paprika, shredded cheddar cheese and added Jalapeño bacon. With vertical cuts in the chicken breasts, spinach along with mushrooms were inserted into each cut, the flavors of the chicken were wonderful with each bite. The bacon on top provided an “extra boost” to the flavors inside the chicken breast. This has now become one of our favorite dishes. With the semi-dry and fruit forward Riesling, the wine surrounded the tangy chicken with comforting coolness. A very enjoyable food and wine pairing.
Accompanied with additional sautéed mushrooms and spinach. Also a fresh garden salad with halved tomatoes, cut green onions, iceberg lettuce and Pepita seeds with a Champagne dressing.
Sláinte,
Michael
An Irish Tradition in our Household – Friendships Now & Remembered
A 45 year old tradition continues despite the quarantines, travel and sickness and work obligations. I have had three half shots of Jameson Whiskey on St Patrick’s Day every year, usually at a restaurant or drinking establishment. The first toast is to my grandfather Lewis Kelly who always had a shot on St Patrick’s Day. When he got up in age and unable to drive himself to a local pub, my father used to take him to a local bar despite the protestations of my grandmother! 42 years ago my father passed, so I took my grandfather out for a shot of Jameson. It only happened once, as subsequently later that year at 89 he too passed.
I had a very good friend Tom Mollard an industry mentor and every year since we met for 37 years having 3 half shots of Jameson. Missed only one while attending the New York Saint Patrick’s Day Parade, but subsequently met with Tom on my return. During this time we told a tale or two of those we were toasting. The first shot was for my grandfather, the second shot was for my father (and subsequently Tom’s wife Ann who passed) and third was for good health and lives’ for those we were drinking with on St Patrick’s Day! No surprise, there was always lots of others around us who joined in!! Besides telling some stories of those we toasted, many Irish toasts were read.
Tom Mollard passed a few years ago. So today the second toast is to the key and influential people in my life who have passed: Dr John Rhodenbaugh (golfing buddy, former NCGA President, mentor), Tom Mollard (a great friend in the high tech industry, mentor), Margaret Houghton (one of our adapted grandmothers, former member of Castlewood CC), Richard Becker (the greatest father-in-law one could have!), Jim & Marian Heaton who guided me in work, spirituality and family life passed more recently and Deidre Comerton (a Saint in Dublin Ireland, mother of my good friend David Comerton) and continuing to add others from our memories.
The third continues to be with those we are with this evening. Having moved and our children have also moved, it has been Susan and I, but with the power of video chatting, we will toast with both daughter’s and their husbands this evening. Both daughters have continued this tradition with a spin on being more inclusive.
45 years of this tradition continues with toasting and speaking about great friends both past and present, relatives and the joy they brought to our lives this evening. Saint Patrick’s Day in our household is far more than just drinking but of fond remembrances and what life will bring our way.
Sláinte,
Michael
2018 Mineral Wines Tempranillo – A Mouthful of Flavor
The Winery
Brett Keller and his wife Andrea own Mineral Wines in Murphys, California. Brett started out in Hospitality Management but eventually went back to school earning his degree in Viticulture and Enology in 2003. When Brett and Andrea moved back to Angels Camp (Calaveras County), Brett took over management of Andrea’s family 4 acre Cherokee Creek Vineyard. Initially this property grew exclusively Merlot, but subsequently Brett grafted three acres of vineyard to Roussanne, Viognier and Petite Sirah. These are the main stay and define Mineral Wines today. In addition, they produce a Zinfandel, Malbec, and various Meritage blends, Tempranillo, Barbera, Cabernet Franc and Cabernet Sauvignon. Their tasting room is located at 419 B Main St. Murphys, CA.
The Wine – 2018 Tempranillo
(Photo ©Michael Kelly
First, on the label, it is Wulfenite stone, from the Red Cloud Mine, La Paz County, Arizona. Brett has various stone, gemstone and mineral pictures on each of his labels. It adds a nice touch to have “gemstones” representing his valued wines. This wine won Double Gold Medal, Best of Show at the 2022 Sierra Foothills Wine Competition.
First on the eyes an enticing purple hue lures your interest with a medium body viscosity. On the nose, aromas of raspberries and blackberries swell up to greet you. On the palate, the berries are ripe and delicious followed by red cherries. On the finish a hint of vanilla and cinnamon make it a delightful treat. At $38/bottle an excellent wine and it will make my annual Best Wines Tasted in the year report (December 2023) for wines up to $50.
The Food and Wine Pairing
(Photo ©Michael Kelly)
Chose this wine to have with our dinner of Carne Asada. With a short break in the weather, BBQ’ed the marinated flank steak. The marinade ingredients included, fresh chopped cilantro, olive oil, soy sauce, fresh squeezed orange and lime juice, minced garlic cloves, a diced jalapeno, ground cumin, Kosher salt, ground black pepper, marinated for 24 hours. The steak was seared for about 3-4 minutes a side along with jalapeno peppers roasting on top of the steak. Topped off with fresh minced cilantro and a modicum of fresh squeezed lime juice. Accompanying the meal was sautéed asparagus and mushrooms, along with a fresh garden salad.
The Carne Asada was flavorful and spicy without being too red-hot! This fruit forward, but not a “fruit bomb” wine, coated the mouth and made a totally enjoyable meal.
Sláinte,
Michael
2021 Balverne Pinot Noir
The Winery
(Photo Balverne website)
Bob and Renee Stein purchased the 710-acre Russian River Valley estate that included a working vineyard in 1992. The Steins vision was to create a sustainable property and they called it Notre Vue Estate. They developed the property keeping 350 acres in a protected Forever Wild open space. This acreage weaved with the vineyards combined rugged wildland and wildlife with the manicured vineyards.
This accomplished their ideal view and called it Notre Vue (our view).
(Photo Balverne website)
The resulting effort is 250 acres of rolling vineyards and the “Forever Wild” protected space. This includes 17 miles of hiking and biking trails with picnicking areas throughout. Horseback riding trails also exist. Their label shows a red shoulder Hawk which roam the area. Thus their motto is the reason they consider Forever Wild to be the heart of the Notre Vue Estate.
Their goal with their winemaker, is focused on making wine in a European style with finesse and low intervention. Their current offerings with the Balverne label include Zinfandel, Rose, Sauvignon Blanc, a few different Chardonnay’s, Malbec, Pinot Noir and Cabernet Sauvignon. Under their Notre Vue label, they have various Rose’s, Chardonnay’s, Merlot, Cabernet Franc and a few red blends.
The Wine – 2021 Pinot Noir
(Photo ©Michael Kelly)
This wine on the eyes was a semi-translucent light and bright red in the glass. On the nose, aromas of strawberry were predominate. On the palate, the ripe strawberries burst vividly in the mouth with secondary flavors of cranberry and cherries. The finish was a bit abrupt, but sufficient to enjoy each inviting sip. The finish was on the smoother side of tartness with rounded and caressing tannins. Only 388 cases were produced from their Russian River Valley property. It was aged in 25% new French barrels for nine months. Alcohol level is 14% and used clones 667, 459, 114 and 115 picked from their vineyard.
The Food and Wine Pairing
(Photo ©Michael Kelly)
Chose this wine to pair with a pork chops this evening. Pork chops are a good match for Pinot Noir as goes well with lean cuts like pork chops. Pork Chop’s neutral flavor pairs well with wines that are light but offer sufficient amount of fruit forwardness. The pork chops were seasoned and skillet cooked. Accompanied by roasted Brussel Sprouts, drizzled with reduced balsamic vinegar, Stove Top dressing and a fresh garden salad. The pairing was very good as the Pinot Noir completely surround the seasoned pork chop.
As an aside, this was the second bottle we opened, it was another vintner not Balverne, as the other way too sweet with little “typical” Pinot Noir characteristics. It went down the drain, but we were very pleased with the 2021 Balverne Pinot Noir.
Sláinte,
Michael
2009 Ettore Germano Prapo Barolo – Piedmont Revisited
The Winery
(Picture from Ettore winery)
The winery is located on the south-east edge of the Barolo appellation. Sergio Germano is the 4th generation owner of the property. Ettore, Sergio’s father, who grew grapes and made a little wine for his private customers is who the winery is named after. The Prapo vineyard is wildly steep producing wines that are substantial and very well structured. Sergio completed six years at the School of Enology in Alba and worked at Fontanafredda before returning to the property near the village of Serralunga.
Hillside in Piedmont with Nebbiolo vineyards (Photo ©Michael Kelly)
The Barolo wines made by Sergio are not “creamy or international wines” as he prefers to let the single vineyard speak for itself. He makes his wines using both large and medium sized barrels (called barriques) to get the best expression of the grapes. Having two unique vineyards, he makes the wines in a traditional fashion as opposed to tailoring the wines for the consuming public. Old world with a musty, earthy fashion best describes his wines with long macerations. One sip and you are transformed to the hillsides of Barolo. The best Barolo wines typically need 10-15 years before drinking and can further age up to 30 years.
The winery also makes Docetto, Barbera, Riesling and some sparkling wines.
Characteristics of Nebbiolo
Nebbiolo is a thick skinned, late harvesting grape. Key flavors and aromas are pronounced roses, cranberry, sour cherries, leather, and strong minerality along with red fruits. Most notable are the mouth puckering and lip smacking tannins. Most Nebbiolo 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- 2009 Ettore Germano Barolo, Prapo Vineyard
(Photo ©Michael Kelly)
The wine on the eyes is a used brick red coloring with a brownish hue with a medium body. On the nose faint classic cherry and leather showing off this wines pedigree. On the palate, a very dry Barolo with earthy and almost dusty characteristics, yet cherry and spices still were present. On the finish, dried herbs and a slight tinge of oak provided a long lasting and enjoyable experience. This Nebbiolo wine from the Piedmont region, specifically Langhe sub-region, is always a beautiful treat and cherished. The 2009 is hard to find today, and if found goes for $80 to $110/bottle.
The Food and Wine Pairing
(Photo ©Michael Kelly)
Pulled from the cellar last night to have with dinner as the bold, acidic flavor of the wine allows it to cut through the fats, oils and richness of the Bolognese sauce. The sauce was started at 9 am and left simmering all day on the stove. Ingredients included lean hamburger, ground Italian pork, bacon, chopped celery, chopped carrot, minced garlic cloves, olive oil, chopped onions, chopped fresh thyme, , red wine, bay leaves, beef broth and tomato puree. Served with whole wheat spaghetti pasta and topped with fresh Parmesan cheese and accompanied by broccoli and a fresh garden salad. The good news, it was an exquisite, perhaps the best of the year, food and wine pairing bringing one back to any Italian restaurants in northern Italy!
Sláinte,
Michael
2018 Malbec Merlot Blend – A Real Gem
The Winery
Brett Keller and his wife Andrea own Mineral Wines in Murphys, California. Brett started out in Hospitality Management but eventually went back to school earning his degree in Viticulture and Enology in 2003. When Brett and Andrea moved back to Angels Camp (Calaveras County), Brett took over management of Andrea’s family 4 acre Cherokee Creek Vineyard. Initially this property grew exclusively Merlot, but subsequently Brett grafted three acres of vineyard to Roussanne, Viognier and Petite Sirah. These are the main stay and define Mineral Wines today. In addition, they produce a Zinfandel, Malbec, and various Meritage blends, Barbera, Cabernet Franc and Cabernet Sauvignon. Their tasting room is located at 419 B Main St. Murphys, CA.
The Wine – 2018 Malbec Merlot Blend
(Photo ©Michael Kelly)
First, on the label, it is bentonite and neptunite mineral/stones. Brett has various stone, gemstone and mineral pictures on each of his labels. It adds a nice touch to have “gemstones” representing his valued wines.
The newest blend is the 2018 Malbec & Merlot co-fermented wine with equal parts (50/50). Not generally a big fan of blends, this was as they say “a diamond in the rough” and a worthwhile find keeping with the gemstone theme. It combined the best of his Malbec with wafting aromas of blueberries and lavender. The Malbec also provided intense flavors of plums and blackberry jam. Add to this his full body Merlot bursting with blackberry fruit and abracadabra, a beautiful wine was born. The nice thing about this deep luscious wine is that is not a sweet fruit bomb, just a extremely fruit forward and intense wine with flavors. This blend provided a nice change up and is listed at $38/bottle.
The Food and Wine Pairing
(Photo ©Michael Kelly)
Pulled this wine out to pair with a marinated flank steak. Malbec is generally a good choice for lean meat pairings as it does not have a lot of woody or oak aromas. With the fruity flavors from both varietals, it was a great counterpoint to the marinated flank steak. The flank steak was marinated ten hours in a Chaka sauce and slices were plated with small pieces of green onions. Accompanied by roasted Brussel sprouts drizzled with reduced balsamic vinegar and a Yukon potato.
Brett not only made a very solid wine, he turned my opinion on this blend! Great job!
Sláinte,
Michael
2011 Crocker & Starr “Stone Place” Cabernet Sauvignon
The Winery
This came up on the 2023 “To Drink List” last evening. While admittedly having more than “a few bottles” of Crocker & Starr in the cellar, I have been patiently waiting to open many of them. This was again such a wonderful tasting wine and confirmed why we were wine club members there for ten years!
I did a previous story on the excellent partnership and friendship between Pam Starr and Charlie Crocker many years ago for more details click:
https://californiawinesandwineries.com/2016/02/01/crocker-starr-2/
The Wine
(Photo ©Michael Kelly)
Pam Starr has always made some of the best Cabernet Franc’s and Cabernet Sauvignon’s in Napa Valley. Her 2011 Stone Place Cabernet Sauvignon is no exception! She added about 5% Petit Verdot which is easily seen in the wine glass with its bright ruby coloring. It has a medium to medium heavy viscosity as seen in a few swirls of the goblet. On the nose aromas rise up of floral notes of violet and espresso. On the palate the wine provides wide reaching tastes of dark chocolate, raspberries, spicy black pepper, plum, pipe tobacco and black licorice. The finish is where gentle oak and minerality come into play, with a faint hint of vanilla to entice one to take yet another sip of this intoxicating Cabernet Sauvignon. The tannins are present but not obtrusive and the structure shows layer upon layers of distinction.
(Photo ©Michael Kelly)
The current release of this wine is the 2019 coming out in the Fall of 2023 and will sell for $195/bottle.
Sláinte,
Michael
Bennett Lane Winery – 2020 Napa Valley Cabernet Sauvignon
The Winery – Background
Randy and Lisa Lynch twenty years ago were looking for locations to build their Italian villa home and winery. They finally found this spot a mile or so north of the town of Calistoga. Their initial wine was named after the 2nd century Roman Emperor Magnus Maximus. Today a coin with pictures of Athena (Goddess of Wisdom), Bacchus (God of Wine), and Severus Alexander (Roman Augustus) adorn the bottles and name of a wine club. The stated goal of the winery was to have fun and enjoy some of the best wines produced in Napa Valley.
(Photo ©Michael Kelly)
The primary role of the winery is to make it the friendliest winery in Napa Valley with approachability and warmth. This is evident in both their indoor and outdoor tasting areas.
(Photo ©Michael Kelly)
The winemaker Rob Hunter is an engaging, knowledgeable person with a coy sense of humor. I was fortunate to be seated next to Rob while tasting and talked extensively about the wines and technically about smoke taint and efforts to minimize it. Note all the wines tasted today were harvested and in process before the fires of 2020! Rob’s background and experience catapults him to the top of the winemakers having extensive work experience at Groth, Keenan, Lyeth, Markam and Sterling wineries.
Winemaker Rob Hunter (Photo ©Michael Kelly)
The winery’s main wines are various levels of Cabernet Sauvignon but also produces Chardonnay, Sauvignon Blanc, Rosé (from Petite Sirah grapes) and a few others and a blend. On their website they boast of being the home of 68 90+ wines from industry wine raters at Wine Spectator, Wine Enthusiast and Robert Parker’s Wine Advocate.
The Wine – 2020 Bennett Lane Winery
(Photo ©Michael Kelly)
The 2020 Napa Valley Cabernet Sauvignon on the eyes was a deep cavernous red coloring and medium heavy viscosity. On the nose, red fruits wafted up to the senses. In the mouth, dark cherries filled the mouth and a hint of dark chocolate. The finish provided soft silky tannins and a mid-level finish. Rob the winemaker, mentioned that it is an “easy drinking wine” and “just flavorful and with a soft landing” on the palate. The wine lists for $75/bottle.
The Food and Wine Pairing
(Photo ©Michael Kelly)
Selected this wine for dinner last night as a Cabernet Sauvignon with it smoothness and without harsh tannins to take away from the main dish. The main dish being slow cooked braised short ribs cooked in a red wine broth. The ingredients beyond the 3 pounds of bone-in beef short ribs were sea salt, pepper, olive oil, sliced yellow onions, quartered baby mushrooms, minced garlic cloves, oregano, thyme, rosemary, marjoram and bay leaves. Slow cooked for nine hours. A sour cream, horseradish and lemon zest sauce was prepared to enjoy with the ribs.
(Photo ©Michael Kelly)
Served with mushroom risotto, roasted Brussel sprouts with balsamic glaze and a gorgeous fresh garden salad brought by our guests completed the meal. The meal was wonderful and paired with the wine as expected, exceptionally well.
(Photo ©Michael Kelly)
We also enjoyed several other wines before, during and after the five hour dinner!!
Sláinte,
Michael
2021 Balverne Chardonnay – Forever Wild
The Winery
(Photo Balverne website)
Bob and Renee Stein purchased the 710-acre Russian River Valley estate that included a working vineyard in 1992. The Steins vision was to create a sustainable property and they called it Notre Vue Estate. They developed the property keeping 350 acres in a protected Forever Wild open space. This acreage weaved with the vineyards combines rugged wildland and wildlife with the manicured vineyards.
This accomplished their ideal view and called it Notre Vue (our view).
(Photo Belverne website)
The resulting effort is 250 acres of rolling vineyards and the “Forever Wild” protected space. This includes 17 miles of hiking and biking trails with picnicking areas throughout. Horseback riding trails also exist. Their label shows a red shoulder Hawk which roam the area. Thus their motto is the reason we consider Forever Wild to be the heart of the Notre Vue Estate.
Their goal with their winemaker, is focused on making wine in a European style with finesse and low intervention. Their current offerings with the Balverne label include Zinfandel, Rose, Sauvignon Blanc, a few different Chardonnay’s, Malbec, Pinot Noir and Cabernet Sauvignon. Under their Notre Vue label, the have various Rose’s, Chardonnay’s, Merlot, Cabernet Franc and a few red blends.
The Wine – 2021 Balverne Chardonnay
(Photo ©Michael Kelly)
The wine is a lighter straw golden color and medium viscosity on the eyes. On the nose green apple notes flood the senses. On the palate, a soft lemon custard and a tinge of butterscotch interact and frolic with each other. On the crisp finish the lemon and apple linger providing a refreshing Chardonnay. The wine is 100% Russian River Valley and aged 5 months in 100% French oak, with 20% new barrels. Their current release 2019 is listed at $35/bottle. For the new 2021 only 252 cases were produced.
The Food and Wine Pairing
(Photo ©Michael Kelly)
Paired this evening with a stir fried chicken and Bok Choy dish. Ingredients included cornstarch, canola oil, sesame oil, uncooked onions, ginger root, minced garlic, low sodium soy sauce and uncooked Bok Choy. Garnished with sesame seeds. Accompanied by brown rice and a fresh garden salad with Japanese Miso dressing. A delightfully light meal and the wine complemented and surrounded the stir fried chicken spices very comfortably.
Sláinte,
Michael
California Wines & Wineries 