Month: July 2023
2021 Wood Family Vineyards Grenache – One Delightfully Spicy Wine
The Winery and Background
Photo ©Michael Kelly
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/
and
Her awards are extensive and too numerous to list here in this article.
The Wine “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Had not tasted Wood Family Vineyards Grenache in years and was I surprised!! First on the eyes, a mesmerizing radiant purple hue that was semi-translucent. On the nose, aromas of bright Bing cherries and exotic tropical spicy notes wafted into the senses. On the palate, is where this “lightly colored” wine packs a world-class punch. Besides the cherries, strawberries coated in powder sugar wakes up the mouth. Secondary flavors of cinnamon and vanilla rounded out the tasting experience. On the finish, a surprisingly welcomed amount of tannins resided on the back of the throat with a hint of herbal sage. A complete and fulfilling Grenache was presented sip after sip. 167 cases were produced and it will be released soon. Aged 18 months in neutral French barrels.
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’d chicken breast with Sweet Baby Ray’s Barbeque Sauce, this was a sensational pairing. The fruit flavors of the wine paired with BBQ chicken were complimentary. The spiciness of the wine and the sweetness of the sauce provided a wonderful dining experience. First time pairing a red wine with chicken and it turned out so well. Accompanied by sautéed summer squash & zucchini, a Yukon Gold potato and a fresh garden salad.
Sláinte,
Michael
Wood Family Summer Release Party — Sunday July 9th
Guests arriving at front door on far side of tasting room. Photo ©Michael Kelly
Attended a spectacular summer release party at the Wood Family Vineyards tasting and production area on Sunday from noon to 4:30 pm. Upon arriving each guest was greeted with their 2022 100% Albariño. Moving thru the tasting room to the processing floor, four stations were set up with a hand selected cheese pairing for the released wines and one additional bonus wine was poured.
Harrison Wood and recently appointed Susanna Marin, Director of Hospitality. Photo ©Michael Kelly
The first station was their 2021 Cabernet Franc with the following tasting notes: The Wood Family Vineyards Cabernet Franc on the eyes is a dark ruby red/purple and medium heavy viscosity. On the nose blackberry and cherry were dominant. On the palate, plum and caramel pipe tobacco engulfed the mouth with a hint of milk chocolate. The finish is medium with soft edges and extremely smooth with an earthiness, an absence of any strong pyrazines (bell pepper) made for a soft and smooth landing and lingering finish with a hint of vanilla. The tannins and acidity were as balanced as a funambulist! A great food and wine pairing varietal with a broad range of foods and even nicknamed and referred to as “the utility player” of wine varietals by Michael Kelly. Ideal serving temperature is 67 to 70 degrees. Alcohol is 14.4 % and listed at the winery at $42/bottle. 571 cases were produced. Paired with OG Krystal Gouda from Belgium and was the hit of the day, both wine & cheese.
Don Pickett smiling while working. Photo ©Michael Kelly
Next was the 2021 Petit Verdot with the following tasting notes: Generally it has been a blending grape for highly sought out Bordeaux wines. Recently more wineries are producing Petit Verdot varietals. A quick background on this “little green one” (translation) as it got its name from being a late ripening warm climate variety. On the eyes, it is extremely dark and has a mysterious allure in the color, with radiant purple and magenta hues. On the nose, aromas of black fruits blackberry, black cherry and plum were prominent. Secondary aromas of dried herbal and floral notes of violet and sage sprang forth. On the palate, previous aromas burst through coupled with cedar, anise, sage and violet. Dense and mouth filling is best to describe this wine of “thickness and bold fruit”. The finish is rather than being high tannins with angular definition, this was rounded and smooth with an underlying structure. Little smoke and rustic characteristics are found! The wine presents itself as a being a thoroughbred stallion with smoothness and silkiness. Medium acidity only enhanced the smoothness for an enjoyable finish and allowed a slight vanilla and hazelnut to surface. Alcohol is 14.6% and listed at the winery at $38/bottle. 101 Cases produced. The cheese pairing was with an Aries Alpine style cheese from Paso Robles.
Dennis Gajewski serving wine and cheese. Photo ©Michael Kelly
Next was the 2021 Merlot with the following tasting notes: Paul Giamatti, the character in the movie “Sideways” and his disdain of Merlot almost killed this wondrous grape varietal in California. Yet this 2021 Merlot is one fierce wine and not a weak or wimpy Merlot. The color in the glass is your first clue this is a different Merlot. The color is dark purple and intriguing with a medium heavy viscosity on the eyes. On the nose, chocolate covered berries, strawberries and vanilla waft into the senses. On the palate, it is a bit of a paradox as this is both your warm and cuddly drink that is relaxing and comforting to sip. Yet you are awakened with the first sip to an explosive mouthful of Bing cherries, plums, defined and silky tannins with subtle earthy tones of bramble and minerality. The finish has a textual feel and a complex layered structure continues to enhance the wine drinker. The words chewy and masculine almost come to mind in describing this beautiful wine. While having so many brawny characteristics, it still presents on the finish as elegant and charming. This is a Merlot to absolutely enjoy today with or without food. Alcohol is 13.7 % with only 241 cases produced. Price is $36/bottle. The cheese pairing was with an Old Farmdal Gouda from Belgium.
Shelley Hyde with her award winning smile! photo ©Michael Kelly
Followed by 2021 Malbec with the following tasting notes: On the eyes this wine possesses a medium viscosity with a deep royal purple coloration, yet around the rim it is almost translucent. On the nose blackberries and dark red plums are the leaders rushing in to claim dominance in the olfactory senses. Also present were violets and roses. On the palate almost overpowering black and dark red fruits (blackberries and plums) come to the forefront with tobacco, French oak, chocolate, black licorice and fresh leather round out the fullness in the mouth. The finish is velvety smooth with medium acidity and rounded embracing tannins with no sharpness. Also on the finish the presence of ground stone minerality. Alcohol is 14.2% and listed at the winery at $38/bottle. 93 cases produced. Paired with Holy Cow Swiss from Paso Robles.
Fred Graham manning Cabernet Sauvignon. Photo ©Michael Kelly
A bonus wine to the four released wines was the 2020 “Viva” Cabernet Sauvignon with the following tasting notes: The color is deep magenta red; you can barely see through it. The first impression, “this is a manly wine.” Cigar smoke wafts up from the glass… but the aromas don’t stop there. Bright red raspberries sweetened with pomegranate jelly. A depth is achieved with notes of wet earth and pencil lead. One taste, you get lip-smacking, perfect, acid and fruit. It’s all red fruits, berries, plums, and pomegranate. The texture intrigues, expressing a rugged aspect. The tannins have a roughness that scrape across the tongue, and NOT in an unpleasant way. The finish is warm, smoked plums that linger delightfully.
Photo is just a small portion of production area shown. Photo ©Michael Kelly
A great time was had by all the existing and many new club members attending the event.
Wood Family Vineyards release events are now on my calendar, as the wines, appetizers, friends and conversations were all outstanding. Great job Rhonda Wood and staff.
Sláinte,
Michael
What Jameson Has Taught Me
Jameson, a small and loving West Highland Terrier came into our lives about 12 years ago. Small and silky soft combination of fur and hair (a key characteristic) and ears like two antennas. He has been “mi amigo” for the last 10 years almost daily while traveling, writing wine reviews, stories and recently calling and sending emails on Observability software. Jameson has accompanied me to hundreds of wineries, a few he had to remain in the vehicle, but for the most part traveled freely with me into the wine tasting rooms. He especially enjoyed going to YoungInglewood, Crocker & Starr and Wood Family Vineyards where fresh water and special dog treats awaiting his arrival. He is came to the end of his beautiful life on July 10th and think I can summarized his highlights into six categories: training/education, family relationships, friends, work, hobbies and travel. Dogs like humans have significant experiences that stand out and define one’s character.
The first is training and education. Jameson was a smart and often too quickly a “good student”. He mastered about 25 key verbal and hand gestures almost immediately. Then why would you not when get your reward a favorite treat for doing so!! As he hit his mid-life years, he became as Westie’s are known to do, a bit picky about what he would or would not do. However when he didn’t do something you asked he would look at your with those big black eyes and melt your heart with those soulful eyes. I said he was smart.
On family, Jameson came into our lives just as our first grandson was born. They grew up together, at first a trying relationship as when this 21 pound Westie (short for West Highland Terrior) would greet him, standing on his two back legs licking him, Jameson would almost knock him over. But that soon passed and Logan and Jameson quickly became solid friends. Then another toddler would appear, then another, and so. So Jameson had his opportunity to meet 5 grandchildren with licks and kisses. Jameson quickly became merged into the family as a dominant individual.
After one year, we got another Westie, Seamus who lived eight years and passed about 2 years ago of cancer. Seamus here looking up to his big brother for guidance on how to be a good Westie. He taught Seamus everything he knew. For eight years, Jameson and Seamus acted like conjoined twins and enjoyed running freely on the golf course fairway after hours, chasing each other endlessly or playing tug of war with each other non-stop. A better friendship could not be imagined. When Seamus passed, while quote “animal experts” mentioned dogs have no emotional memory, they simply are incorrect. Jameson missed him constantly for 2-3 months and finally came out of his funk and regained his “normal personality”. Jameson played with as many local friends in the neighborhood and truly enjoyed his time with the local dogs. Especially noteworthy was his friend Mochie.
Work and hobbies were intertwined for Jameson. Work really consisted of guarding the front door when the doorbell rang, barking at the local rabbit, squirrels, birds and deer when gazing in the backyard (on the other side of the fence). When on occasion we left the French doors open in bedroom, any noise occurring in the backyard, animals or green and ground crews doing the morning routines, he would perk up and note their presence. His only “real job” was laying down on a pillow on the sofa/bed in the study three feet from my desk, and provide an ear for my questions or rantings about this or that. He always remained much calmer than me. As mentioned he was a quick learner and even did a “guest post” writing a story on his perspective wine tasting experience at a winery (note: he was however not allowed to taste the wine). So really his contribution day in and day out was simply “looking handsome”, especially after being groomed and guarding the house. His daily routine of hopping on the golf cart to pick up the mail was something he always looked forward to doing each evening.
Now for hobbies and recreational activities. He never got into golf and while he accompanied me a few times, considered the golf ball a great chew toy, but nothing to be fetched and repeated again and again. He however did enjoy chasing a dog toy ball endless. He would chase it endlessly, however we had to always have multiple balls at the ready, as he liked the chasing and fetching, he never mastered the returning of any thrown object. One would have to get his attention and throw another ball, which he immediately went after dropping the ball in his possession. That now became another toy to throw when he would not return the first. He basically taught us to fetch the ball from him. His other recreational activity, when Seamus was around was their constantly chasing each other around the backyard, the house with a kitchen island or around the various locations in the house. A never ending game of tag ensued until they both were panting gasping for air. Then there was never ending naps and respites. He was the King of naps and could sleep anytime or any place. Guarding the house was the quintessential recreational activity from a sleeping position.
For travel Jameson travelled in style, hitting some of the most luxurious spots in California. Palm Springs, Napa Valley, Sonoma Valley, Lake Tahoe, overnight stays in Valley Springs, Sierra Nevada’s, a yearly trip to Yosemite and many more. When staying at a dog friendly hotel, he felt right at home despite often paying another hundred dollars to the hotel to enjoy the nightly accommodations. Dining out on patios became a normal event with him while traveling. While he always had his normal and routine dog food meal, he never understood the smells emenating from the table (Mexican, Italian, etc.) that we enjoyed and would mostly just lay at our feet content with people watching. Wineries were always a big hit as many of them had dog treats for him and wine treats for me. Those trips were mutually satisfying for us. Towards his end he did not enjoy car travel much, but continued to go hither and yon on our adventures.
So what did I learn from one of my best friends in my life about living? Here are just a couple of key truths he taught me and there are many more:
- Always greet strangers, be it at home or in a public place, cautiously. Make sure they make the criteria of becoming a friend. While Jameson would smell and lick their shoes for his criteria, I adopted having a cup of coffee, a glass of wine or a casual meal.
- Once making a friend, then always greet them with a wagging tail and exuberance. I haven’t got the tail wagging down, but making people feel welcomed is important.
- Family comes first was his motto. He always valued time with the grandkids, leaving the master bedroom to sleep in the rooms where the grandkids spent the night. He would lay down and nestle up to them for a solid night sleep. He just wanted to spend time with those he loved when they visited.
- Enjoy your hobby or recreation the way you want to, not based on a societal norm or how the experts tell you. Play ball the way you want to, fetching and returning the ball is too conventional. Blaze your own trail. Let others be involved in your activities.
- When traveling, enjoy the experience and always find something of value from the time.
- When struggling with physical ailments, as he did at the end of his life, it is ok to ask for some help or assistance. He needed help getting up onto the recliner or sofa, inside or outside on the patio. We gladly assisted. He taught me to be more giving and helpful to those in need, even if it was inconvenient, think outside of yourself.
- Training and education while important can be self-taught and most importantly, know the fundamentals of life, but follow your heart for real knowledge and understanding.
I will miss him the rest of my life but so thankful for his love, understanding and wisdom. You are now without pain and with your brother Seamus, while comforting for you, my heart aches.
2016 Madrigal Family Winery – Sonnet #63
The Winery
Located in Napa Valley at 3718 N. St. Helena Hwy is both the tasting room and winery. A long history stemming back to Jacinto Madrigal who came from Mexico to Napa Valley in 1938. His son, Jess, started winegrowing and a vineyard management business, now taking care of 800 acres of special vines in the valley.
Photo from Madrigal Facebook site
Jacinto’s grandson, Chris Madrigal founded the Family Winery in 1995. Looking at their website, they currently produce Sauvignon Blanc, Rose, Petite Sirah, Petit Verdot, Zinfandel, Cabernet Sauvignon and a couple of red blends.
The Wine
Photo ©Michael Kelly
This came up on the “To Drink List for 2023” last evening. No idea how it got in the cellar or who brought us the wine, but a big hearty thank you is order!! Maybe Elizabeth Smith?? Opened the wine with no expectation.
The wine and William Shakespeare’s Sonnet 63 are linked in many ways. The wine speaks of “fair youth” a young man (maybe himself) and that he cares so passionately for, is going to get older and lose his beauty. While not wanting to forget his youthful love, he can only immortalize it in his sonnet so as not to forget. This wine is similar, being “young and beautiful”.
The wine was one of those surprise wines you have no idea about, but you open it and you get what you get. We got a lovely and beautiful wine. First it is a “Bordeaux style” wine made up of the classic varietals: 49.8% Cabernet Sauvignon (40.4% Clone 19 and 9.5% Clone 337), 30.7% Cabernet Franc, 14.3% Merlot, 2.9% Petit Verdot and 2.3% Malbec. It was aged 23 months in French oak and only 112 cases were produced. For 2016 only 112 cases were produced. Today’s release is the 2017 and is listed for $105/bottle.
First on the eyes, it was a much deeper color than a typical “Meritage” blend and medium-heavy viscosity. On the nose elegant floral blackberries greet the senses. On the palate, a slight vanilla pipe tobacco, coupled with mocha and blackberries swirl about in the mouth providing an opulent, round and mouth filling sensation. On the finish is a noticeable lack of tannins, providing a silky smooth and velvety conclusion, sip after sip.
Food and Wine Pairing
This was an after dinner wine, so no food pairing. Thus when looking at “what to drink” I thought the category of “Meritage” would be a soft and round wine to enjoy. This wine blew away our expectations with extremely soft edges, but with intense and layered flavoring.
A visit is definitely in order to find out more about the winemaker, the winery and their wines!
Sláinte,
Michael
Saint Macaire Wine – The 7th Bordeaux Varietal
Brief History and Background
Today the Bordeaux varieties of grapes are known as these five: Cabernet Sauvignon, Cabernet Franc, Merlot, Malbec and Petit Verdot. But going back a bit in history, there were actually eight!! The other three are Carménère, Saint Macaire and Gross Verdot. For the story on Carménère and its history and resurgence you can read a couple of articles:
https://californiawinesandwineries.com/2022/10/22/cuda-ridge-wines-2019-carmenere/ and
https://californiawinesandwineries.com/2020/07/10/koyle-royale-carmenere-a-great-history/
So up to 1875, Bordeaux wines used all previous mentioned five varietals and Carménère. These wines were sought after worldwide and known for their quality, desirability and often were considered some of the most expensive wines. Then from the years 1875 to 1892, the large Phylloxera infestation hit France. Phylloxera is the dreaded insect of vineyards who consume and devastate vineyards worldwide. France was able to recover by importing American root stock which was growing well in the United States of the five known Bordeaux grapes today. The three others, Carménère (if you read the links, is on a comeback thanks to Chile and now gaining traction in the USA), but Saint Macaire and Gross Verdot has essentially disappeared.
(Picture from https://www.guide-bordeaux-gironde.com/)
Saint Macaire is named after the medieval town of Saint Macaire just south of Bordeaux. When the Phylloxera plague hit, it was gone and so was its use in Bordeaux blends. But why?
Two California Wineries Producing Saint Macaire Today – Hanna Winery and J.Lohr Vineyards & Wines – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
About five years ago, I visited Hanna Winery in Healdsburg, California for a private tasting. I purposed to go there for their Saint Macaire as I had never tasted it. I enjoyed it and purchased three bottles and until last evening had never opened one waiting for just the right occasion! Additionally, I had made a quick friendship with Steve Peck, VP of Winemaking for J.Lohr last December, while discussing various wines and by chance got on the topic of Saint Macaire. We were both a bit startled at each other’s understanding of the rarity of this varietal. I knew that only 1 acre was planted in Northern California, ½ by Hanna Winery and ½ by O’Shaughnessy Winery. Hanna produced a designated Saint Macaire and O’Shaughnessy used a very small percentage in blending, in making their “Bordeaux style” wines. Steve’s quote on Saint Macaire was “I have spent my career chasing the “dense but soft” textural style that we are known for at J. Lohr. The Saint-Macaire variety really showcases that style with its’ incredible color and ostentatiously rich entry to the palate that is somehow followed by a remarkably soft finish”. I still had not opened the wine I had purchased from Hanna but now was more anxious to do so. The next day, Steve provided me a bottle of J.Lohr 2019 Saint Macaire. Thus the impetus for this story.
Photo ©Michael Kelly
The “correct occasion” came about last evening with another couple, both wine judges joining us for dinner. So the four of us were able to taste and discuss the wine side by side, with a lovely meal. The wines were each decanted 4 hours before the meal and poured back into the bottle to be served with dinner. So we would be able to discern the wine by itself and able to taste the interaction with food, specifically the beef. First standalone the wines were similar but different, with 2015 Hanna being 77% Saint Macaire, 14% Cabernet Sauvignon, 7% Malbec and 2% Merlot. It came in a high 16% alcohol level, with 19 months in French oak. They produced only 125 cases and today their current release, 2019 goes for $72/bottle. The Hanna was noticeably a deep and radiant purple in color both in the decanter and glass. Aromas of oak and black cherry were dominate on the senses. On the palate, besides the bright fruit, a definite hint of sliced mushroom and teeth coating tannins were abundant. On the finish, the tannins were even more pronounced on the roof of the mouth along with peppercorns for a spiciness. One key word for both the mouthfeel and finish is “texture”.
The 2019 J.Lohr Saint Macaire is 100% Saint Macaire varietal from Paso Robles with 15.5% alcohol and aged 18 months in 20% new French oak barrels. A small quantity of 172 cases were produced and is currently out of stock but sold for $60/bottle and was rated by Wine Enthusiast at 93 points. This varietal again possessed a unique shade of deep purple on the eyes. On the nose, aromas blackberry with a minerality wafted quickly into the senses. On the palate, it was full on blackberry and lush black cherry. A slight campfire smokiness came through as a secondary flavor. On the finish, a live intensity followed by again a very textual feeling, but followed was pure silkiness sip upon sip.
The initial standalone tasting reaction was that 3 people preferred the Hanna Saint Macaire over the J.Lohr wine and I thinking it was dominated by tannins. It should be noted that all four of us enjoy big red robust wines with tannins. Now the test 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
Dinner consisted of seared marinated tri-tip steak served medium rare with roasted Anaheim peppers. Accompanied by sautéed vegetables consisting of orange peppers, summer squash and onions. Also two beautifully presented salads. The first being a whole wheat pasta salad with tomatoes, peas, green onions and fresh Parmesan cheese. The second salad brought by our guests was a fresh garden salad with homemade Balsamic dressing. J.Lohr Winery notes recommended serving this wine with roasted potatoes, red meats or a charcuterie board of quality cured hams and aged cheeses.
Paired with the meat, the tannins from Hanna were harnessed a bit with the meat and the silky smooth J.Lohr with fruit provide a complementary finished. The group was evenly divided 2 preferring the Hanna and 2 preferring the J.Lohr. Unanimously, we all agreed that both wines were uniquely different and both praiseworthy and a nice take on this varietal.
A special thanks to Steve Peck, VP of Winemaking at J.Lohr and Shelby Lozinto of Hanna Winery. And of course our guest tasters & commentators last evening of Steve and Darlene Besst and our cooking host, Susan Kelly.
Next up is the quest for the eighth varietal of Bordeaux, Gros Verdot. Anyone know where to pick up one?
Sláinte,
Michael
https://californiawinesandwineries.com
2012 Sarocka Spring Mountain Cabernet Sauvignon – Ending the Weekend
The Winery
Sarocka vineyards is located on the top of Spring Mountain. In 2020 with the devastating Glass Fire in Napa Valley, it was reported that they lost all their vineyards and all other structures on the property burned except the home and guest house survived. It also is the home of Irene Scully and family. I have not heard if they will be replanting. It was an amazing 2.5 acre property grandfathered from county ordinances with slopes greater than 30 degrees. It sits at 1200 feet elevation. Well known and respected winemaker Michael Hirby (Realm and Husic wines) today is making this exquisite wine. Typical vintages were typically between 100 to 150 cases each year.
(Photo from Sarocka Wine)
The label and name is to honor Irene’s Lithuanian heritage. The label is modeled after an artwork she purchased from a Lithuanian street artist. It represents the “tree of life” in agricultural mythology in Lithuanian. Sarocka is Irene’s Lithuanian maiden name.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Pulled this out to end the four day holiday here in the U.S., 4th of July. The last time I tasted this wine was in 2021 and it has only aged gracefully. This 2012 is one of 6 bottles left in the cellar. It was on the “Drink in 2023 List” and I was pleased beyond belief as it was fabulous. I still have some 2012’s and 2014’s left in the cellar but have yet to tasted them! I have been purchasing wine from this boutique winery since they opened. Knew the 2012 would improve with aging, but this became even so much better than anticipated.
The 2012 was almost black with a dark red tint around the edges with medium heavy viscosity. On the nose, floral aromas, soft licorice and pepper. On the palate blackberries, dark cherry notes, vanilla, soft oak, cinnamon, chocolate and sweet tobacco abounded. An almost never ending long finish, with rounded smooth tannins and a firm structure showing its pedigree was evident. The wine aged gracefully with new vigor and life. Made with 85% of estate Cabernet Sauvignon, 14% Petit Verdot and 1% Cabernet Franc. They show on the second label Scully website, the 2019 Sarocka being offered at $135.
Sláinte,
Michael
2021 Wood Family Vineyards “Woody’s” Cabernet Sauvignon – Perfect for 4th of July!
The Winery and Background
Photo ©Michael Kelly
Happy 4th of July! 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/
and
Her awards are extensive and too numerous to list here in this article. Her 2019 Won a Silver Medal at the SF Chronicle Wine Competition and suspect this 2021 will follow that tradition.
The Wine “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
While fireworks may be going on, depending on where you live, here with this wine was a quiet respite. Not an explosive fireworks like some of other regions, just a calming and enjoyable Cabernet Sauvignon. First on the eyes a very dark and royal purple coloring with a medium viscosity. On the nose, dark black cherry aromas waft into the senses. On the palate you find caressing black & red cherries and strawberry flavors, with both sweet and sour notes of those fruits, neither being overpowering. It is a medium dry. On the finish, tannins catapult to the roof of the mouth, with a knowledge of its pedigree without sharp edges and acknowledge of oak aging. Relatively lower in alcohol at 14.2%, contributing to its softer character. 570 cases were produced and is 100% Cabernet Sauvignon grapes from eastern Livermore valley. The wine goes for $34/bottle and the 2022 will be released mid-August.
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
What could be more traditional on a 4th of July holiday? Just an old fashion BBQ’d hamburger loaded with all the goodies. Those include lettuce, bacon, tomato slices, red onion, ketchup and mustard! Accompanied by some baked beans and a fresh garden salad (not shown). The wine and hamburger went together extremely well and light enough in the 102 degree weather. Enjoyed a glass with the meal and after the meal by itself.
Sláinte,
Michael
2019 Middle Oak Wines Cabernet Franc – Second Time Is The Charm!
The Winery and Background
Photo from Middle Oak Wines Facebook
Christina Skinner is the owner of a small, woman-owned and family operated winery in Friendswood, Texas. Friendswood is located 23 miles southeast of Houston. Christina being a devoted artist (music and painting), had a dream to be involved with wine and the wine industry. After much studying, her dream came to life in the fall of 2021 with the introduction of her 2018 vintage “The Middle C”. Her personal belief is that the arts and wines are intertwined disciplines. She sources her fruit from hand selected vineyards in Napa Valley, using organic, biodynamic and sustainable farming techniques producing beautiful fruit. Today, besides their Cabernet Franc, she produces Sauvignon Blanc, Grenache, Merlot, Red Blends, Cabernet Sauvignon and Petit Verdot. Christina is keeping production small focusing on the high quality producing 200 cases a year.
Christina launched a pilot wine club this past Fall with a great reception. Her near term goal is going to gradually increase her production and move to larger more functional and versatile space for her tasting room. One of the things she is most grateful for is that every single wine produced has won at least one medal/award, every year!
Photo from Rudy Zuidema
Christina was fortunate to meet and work with Rudy Zuidema, a winemaking star in Napa Valley. You can read a previous story on Rudy at:
In short, Rudy a UC Davis graduate in viticultural, has worked as a head winemaker, vineyard manager and general manager in Napa. His experiences at Cuvaison, Honig, Robert Craig, Ehlers Estate and White Cottage have provided some excellent background. He currently works at Shadybrook Estate and other projects include Napa De Oro Winery, Red Cap Vineyards and his own label Zuidema Wines. Rudy makes all of Middle Oak Wines.
Photo ©Michael Kelly
This is the second year Middle Oak Wines has entered the Annual International Cabernet Franc Wine Competition. For the 2023 Competition held in March, Category 5 ($101 and up) for California (based grapes), they won a Gold Medal and Best of Class from the People’s Choice Judges. The Professional Judges gave Middle Oak Wines a Silver. So the second time is the charm.
The Wine “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
This is Christina’s favorite wine that she produces. Her “Middle C” Cab Franc on the eyes is a lush dark ruby and purple coloring and is medium-full bodied viscosity. On the nose, black cherry is the predominate aroma that wafts into the senses followed by raspberry and herbal notes. On the palate, flavors of black cherry reign with hints of dark chocolate and a skosh of vanilla with a minimal amount of pyrazines. The finish is simply remarkable, smooth with structured velvety tannins, yet soft and rounded to be noticed but not overwhelm your mouth. This wines sells for $105 and only 24 cases were produced. They used only French oak, with 100% being new for 12 months then transferring it to neutral barrels for another 12 months. It is comprised of 91% Cabernet Franc and 9% Cabernet Sauvignon.
The Food and Wine Pairing “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon
Photo ©Michael Kelly
Paired this evening with a seasoned and seared BBQ’d rib eye steak and served medium rare. Accompanied by a freshly homemade potato salad and Zesty Pepper Corn Salad (red bell peppers, halved grape tomatoes, black beans, cooked yellow corn kernels, chopped avocado, chopped cilantro and salt/pepper to taste). And the dressing was made with shallots, minced garlic, lime zest, lime juice, red chili flakes and extra-virgin olive oil.
This was a perfect pairing on so many levels with this wine! Just enough tannins to cut through the meat and plenty of fruit to counterbalance the Corn salad. It was also a welcomed wine with the outside temperatures reaching 106 yesterday!
Sláinte,
Michael
Four Excellent Wines Tasted in June of 2023 – With Brief Comments
Ran out of time in June to write up these wines in detail but all are worth investigating as they were delicious. A wide range of price points from $45 to $145/bottle and worth seeking out.
2012 Shadybrook Estate Cabernet Sauvignon
Photo ©Michael Kelly
Decided to splurge this week and pulled out a 2012 Shadybrook Estate Winery Cabernet Sauvignon which was simply smooth and elegant. The 2012 Cabernet Sauvignon is a silky and layered wine. On the eyes it is dark and enticing. A cacophony of flavors from sweet pipe tobacco to plum to blackberries delight the senses. A pleasing finish with mocha and velvety tannins provides an opulent finish. The current release is their 2019 and lists for $145 on their website: https://www.shadybrookestate.com/
2018 Hindsight 20/20 Napa Valley Cabernet Sauvignon
Photo ©Michael Kelly
The 2018 Cabernet Sauvignon 20/20 from Napa Valley earned 95 points in the San Francisco International Wine Competition. It is 100% Napa Valley fruit, and 100% Cabernet Sauvignon. Grapes came from Southern Napa Valley, Rutherford, and Spring Mountain AVA’s. The processes of the grapes were in small lots and cold soaked prior to fermentation for five days for maximum extraction of color and flavor components.
This produced a beautifully dark red/crimson coloring on the eyes. On the nose, black and blue fruits wafted into the nose with elements of subdued violets. On the palate the predominate flavor of blueberry, with secondary flavors of soft vanilla, pipe tobacco and a hint of black licorice. The tannins were softly rounded and smooth but structured enough to make this a solid Cabernet Sauvignon finish. Now here is the key, it is listed for $45/bottle on their website for their current release, 2020 vintage. I can attest that it is a phenomenal wine for the price point! I have tasted and sipped many wine with these characteristics from $50 to $75 and this matches up nicely. If you want to get some foresight, Hindsight Cabernet Sauvignon 20/20 is your wine. http://www.hindsightwines.com/
2013 Tate Cabernet Sauvignon, Jack’s Vineyard Howell Mountain
Photo ©Michael Kelly
Jack’s Vineyard from Howell Mountain, is at 1700 foot elevation. It is an isolated single one acre vineyard. It was aged in oak barrels (75% new) for 22 months. The small berries and pump overs for 12 days, created a deep purple and layered wine. David’s description is “intense cassis and coffee emerge on the palate as well as blueberries and rich chocolate.” He also believes aging will benefit for at least 12-15 years. Having tasted it twice (once late last year and last week), this is worthy of the 94 pts Parker bestowed. Current vintage is 2019 and is listed at $125/bottle. http://www.tatewine.com
Kelly Family Vineyards Napa Valley Cabernet Sauvignon
Photo ©Michael Kelly
On the nose, one is delighted with a symphony of scents. Those include blackberries, lavender and a sweet tobacco. On the palate, some “sharp tannins” initially greet you but are quickly put to rest with blueberry and dark chocolate swirling in the mouth. The finish is long lasting and provides a silky smooth crescendo. The wine received a Double Gold Medal – San Francisco Chronicle Wine Competition 2018. Current vintage is 2018 and is $99/bottle
Enjoy and sláinte,
Michael
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