Month: August 2023
2020 Jessie’s Grove Winery Alicante Bouschet – Sunset Double Gold Winner
The Winery
Photo ©Michael Kelly
Jessie’s Grove Winery and Vineyards is located at 1973 West Turner Road in Lodi, California. The unassuming single lane road leading to the vineyard and tasting room indicates the demeanor of what you are about to experience—understated, homey and it brings one back to the “casual family element” of the winery. Jessie’s Grove is the site for the oldest producing Zinfandel vines in the Lodi Appellation. It is named for Jessie Spenker, daughter of Joseph and Anna Spenker, who founded the ranch and land in 1868. The property is 320 acres with 265 acres planted in vineyards. The Zinfandel vines were planted in 1888 and are still producing an incredible ancient Zinfandel wine. Here on the plot of land between highway 5 and highway 99 on West Turner Road is the home of a host of varietals- some unique, some traditional but all exceptional.
Photo ©Michael Kelly
I recently visited the winery in July and was hosted by owner Greg Burns and winemaker Tana Cole. The addition of a fully functioning outdoor bar to host customers wine tasting is a great addition.
They are keeping their historic charm, yet updating the complete facility. One of the newest additions is a massive flower area planted by Oak Grove Flower Company featuring rows and rows of Dahlias in every color and variation possible!
The Wine 2020 Jessie’s Grove Alicante Bouschet – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
What is Alicante Bouschet wine? This wine is from a science experiment in the mid-1800’s by botanist Henri Bouschet by crossing a fruity Grenache with a Teinturier grape. The goal was to create a deep intense color with high productivity and fruitiness. The grape has a red flesh color and typically makes big and juicy bold red wines. A typical Alicante Bouschet has lots of fruit, a heavy body, strong tannins, mid-acidity and high alcohol percentage. Alicante Bouschet enjoys warm sunny climates and it is a natural for the Lodi Appellation. Today .1% of California wine grapes are Alicante Bouschet, yet its popularity for “cult wine aficionados” is starting to grow.
Jessie’s Grove Winery recently won Double Gold Medals at the Sunset International Wine Competition for this wine and scored 96 points!
Photo ©Michael Kelly
First on the eyes this is a deep ruby red coloring and heavy viscosity. On the nose, dark fruits fill the olfactory senses. Once on the palate, the fruit forward flavors abound with a jammy characteristic but not “super sweetness” of blackberry, blueberry and dark cherry. Secondary flavors of spice of vanilla and hint of sweet pipe tobacco appear. On the finish strong tannins provide notice this is a bold grippy wine on the roof of mouth and teeth. The tannins while present and strong are kept in check with the fruit of this wine. The wine is listed at $32/bottle and is 14.3% alcohol. Only 150 barrels produced in 2020. Barrel treatment was 5% new French oak and balance neutral French oak barrels. The next vintage release will be the 2022. They are aging it 24 months and will most likely be available in December 2024.
Photo ©Michael Kelly
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
Pulled this wine to go with a beef and broccoli stir fry dinner. The ingredients included: ginger root, minced garlic, red pepper flakes, low sodium soy sauce, canola oil and broccoli. Also added some Arbol chili pod slices with seeds removed and brown rice. The wine held up great to both the beef and soy sauce and the jammy flavors of the wine provided some welcome relief from the spice of the ingredients.
This Alicante Bouschet just made my list of Best Wines Tasted in the calendar year. Final results will be out in mid-December.
Sláinte,
Michael
Long Meadow Ranch Winery – Anderson Valley Estate, California
The Background
This is not your typical winery or vineyard estate. It is a very large scale operation inclusive of three distinct tasting sites, a restaurant, farm, event venue, etc. In a quick recap the three tasting rooms feature all their wines, but each is distinguished by their key local products grown. Their Mountain Estate in the Mayacamas above Rutherford, features their Sangiovese, Cabernet Franc and Cabernet Sauvignon. The Rutherford location in mineral rich Napa Valley floor features Sauvignon Blanc, Merlot and Cabernet Sauvignon. The third location, which I will be writing about, is their Anderson Valley Estate where Pinot Noir, Chardonnay and Pinot Gris are the dominant wines. This is in Mendocino County AVA.
Map from https://thedeliciouslife.com/
Anderson Valley is a Northwest to Southeast valley about 15 miles long and is between 3-5 miles wide. It is located on the eastern edge by the Navarro River and on the west edge by the Pacific Ocean. The warm summer days along with the cooling winds and/or fog from the Pacific Ocean make this an ideal location for the three varietals mentioned.
Ted Hall is the CEO and President of the various operations forming Long Meadow Ranch and various other businesses. Ted, with his wife Laddie, are still active in the business. When reading Ted’s extensive biography one is simply exhausted. While having never met him, his energy level is remarkable! You can read about him at:
https://www.longmeadowranch.com/ted-hall-bio/
His son Chris is now very much involved in the family business. Their motto for all aspects of the business is “Excellence through responsible farming”. They are involved in many, many initiatives to exemplify their commitment.
The Tasting Room – Anderson Valley, Philo, California
Photo from Long Meadow Ranch website
Had never been to Anderson Valley, but a couple of weeks ago had the opportunity to spend a couple of days there. Stopped at their tasting room at 9000 Hwy 180 in Philo, California. I was greeted by Mark Mendenhall, the Tasting Room Manager. We had a most delightful and engaging conversation focused on Anderson Valley and Long Meadow Ranch wines from the area. Always great to meet a well informed and knowledgeable tasting manager to converse with! We confined the wine tasting specifically to Anderson Valley products.
The Wines “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
First up was the 2019 Anderson Valley Pinot Gris. This wine was barrel aged in one quarter new oak and three quarters neutral oak. It was a glistening light gold in color with refreshing crispness. This wine received my highest marks for the tasting and including going back and tasting once again at the conclusion. And FYI, I personally am not a Pinot Gris fan, but the aromas of this wine were heavenly.
Next up for was the 2018 Chardonnay. Unfortunately no picture and it was served a too cold. We left the glass on the table to sit for the balance of the tasting to “warm it up a bit”, as initially no nose or flavor profiles were noted. Possessing a soft golden color, towards the end of tasting, going back, and the wine sprang forth with a light lemon custard and textural nuisances on the palate.
Photo ©Michael Kelly
The 2018 Pinot Noir from Anderson Valley recieved my second highest tasting marks for the visit. A great bouquet with strong ripe red fruits, tasty and a long lasting finish with a hint of tartness.
Photo ©Michael Kelly
The last wine enjoyed was the 2018 Pinot Noir, Pinole from their estate. The grapes are grown near the Navarro River and provided both a beautiful bouquet and taste on the palate.
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
Here is where I normally do a story on a food & wine pairing. No food pairing done yet, but I purchased a bottle of the Pinot Noir wine for a future story with a dinner.
I also was intrigued that they make a Cabernet Franc and they will be invited to the 5th Annual International Cabernet Franc Wine Competition and Celebration in 2024.
Sláinte,
Michael
2022 Dave’s Porch Wine – Sauvignon Blanc and A BBQ’d Mexican Chicken Dish
The Wine Owner & Winemaker
Dave Yewell is the owner of Porch Wines pictured with his wife, from north Napa Valley. He is in his 13th year producing in his words “an everyday table wine” to be enjoyed by friends and those in the know! Today they offer two wines 2022 Sauvignon Blanc from the just northeast of Napa Valley, from Lake County. Also a 2021 Rose of Pinot from Sonoma Valley.
A surprising fact is that this “everyday table wine” is made by the renowned Rudy Zuidema who just made his best Sauvignon Blanc! He is also the winemaker for many other wineries including Rapp Ranch, Shadybrook Estate, Red Cap Wines, Southern Roots, Phamus, Napa de Oro and many others including his Zuidema Wine Company. All of which are excellent wines with many varietals produced.
The Wine “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
From the initial pour this catches your attention as being a similar shade to previous vintages, still with a pale golden yellow hue. On the nose lemon grass and honeysuckle swarm into the senses. On the palate, green apple, Meyer lemon or lemon custard confirms it pedigree as a Sauvignon Blanc. Leaning a little more towards New Zealand than previous vintages so food and spice choices options are keen. On the finish extremely crisp, refreshing and clean. An unbelievable bargain at $140/case. It will make my Best Tasted Wines for 2023 in the under $50 bracket. This list comes out annually around mid-December. Unfortunately the wine can be shipped for California & Nevada residents.
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 Mexican BBQ Chicken Breast with a few creative additions. A marinate & sauce ingredients included olive oil, minced garlic, chili powder, ground cumin, paprika, dried oregano, salt, ground black pepper and fresh lime juice. Added ingredients were minced Jalapeño peppers and the chicken breast was butterflied with all ingredients stuffed in the middle. When served, it was topped off with a medium salsa, minced Jalapeño peppers and a blend of chesses (Monterey Jack, Cheddar, Queso Quesadilla and Asadero).
Photo ©Michael Kelly
Accompanied by Fiesta Bean Salad with a combination of minced garlic, fresh lime juice, olive oil, cumin, crushed red pepper flakes, black beans, chickpeas, halved cherry tomatoes, minced red onion, cilantro, avocado and corn.
A wonderful and creative meal with a refreshing and tangy wine. A perfect match this warm evening!
Sláinte,
Michael
2020 Terra Vina Wines Cabernet Franc and The Winery
The Background
Photo from Terra Vina Wines
Terra Vina Wines owners are Carole and Karl Dinger with Karl being the winemaker. They moved 26 years ago from the San Francisco Bay Area and started a vineyard on their property almost immediately. Their estate vineyard consists of 16.5 acres and has a limited number of varietals growing. Their vineyard is on Parrett Mountain in the Chehalem Mountains AVA.
He does source grapes from various other locations, primarily in Eastern Oregon and Washington. Their wines produced are purposed to be “full–bodied and opulent” according to Karl. Their reputation in Oregon is that they are known for “Big Reds”.
Their total yearly production is approximately 3,000 cases. Their current line of red wines is extensive beyond their Cabernet Franc with Pinot Noir, Grenache, Sangiovese, Tempranillo, Primitivo, Syrah, Malbec, Blends, Cabernet Sauvignon and Petit Verdot. Their white wines include Pinot Noir Blanc, Chardonnay and Chenin Blanc. They even have two sparkling wines being a Rose and Zinfandel. Karl typically makes about 250 cases of each varietal or blend produced.
Photo ©Michael Kelly
I was introduced to Terra Vina Wines from a friend of mine, John Lewis who lives in Oregon. John knowing I put on the Annual International Cabernet Franc Wine Competition and Celebration, mentioned to Karl he should enter the competition as his Cabernet Franc was so tasteful. So his Cabernet Franc entry was submitted for last March. It proved John to be spot on!
At the 4th International Annual Cabernet Franc Wine Competition in the Category 3 for Northwest Cabernet Franc (Oregon & Washington) their 2020 Cabernet Franc won Best of Class and Best of Show from the People’s Choice Judges!! It also won a Gold Medal from the People’s Choice Judges
The Tasting Rooms
Photo from Terra Vina Wines
They currently have two tasting rooms, one at 585 NE Third Street in McMinnville Oregon, which hosts both indoor and outdoor tastings. Their vineyard is open on the 2nd and 4th weekends and reservations are strongly encouraged.
On a phone interview with Karl, the conversation of his philosophy of winemaking came up and his unique and candid answer was that he considers himself a “performance actor”. Winemaking to meet for the audience (consumers) to be enjoyed and appreciated. He likened winemaking to being a perfect combination of “science and art”. One of his distinct and insightful views about wine was in the statement “wine is the catalyst that elevates an experience”. Simply put having dinner with a good meal is wonderful but having it with a solid wine makes a memorable experience. Over the years, wine has been thought of as a memory book as one recalls great experiences with various wines.
They currently use a custom crush facility for making their wines and have started the process to have their own production set up in the coming years.
The Wine “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Having never tasted this wine or any of Terra Vina Wines, the assumption was that it would be a light and airy Cabernet Franc from the Northwest, which is characteristic for the terroir. Right from the pour into the glass something was different about this wine, it was a deep magenta in color and a medium-heavy viscosity.
Photo ©Michael Kelly
On the nose freshly picked raspberry and ripe blueberry notes and aromas swirled in the senses. Once on the palate, this wine morphed into the most startling, dominant and beautiful blueberry flavors not normally experience to this level in a Cabernet Franc. When talking with Karl, he purposes to pick his fruit to taste (while obviously still having scientific measurements of Ph and sugar) and is typically past when most wineries pick. The fruit coming from Elephant Mountain, in the Yakima Valley (a north/south orientation) and near the river on the Eastern slope, the fruit gets the afternoon sun and then cools down to the 40’s at night. This keeps the acidity high and the fruit producing an exquisite taste eliminating pyrazines (bell pepper characteristic). This was a fruit forward wine with residuals flavors of soft oak and vanilla.
Photo ©Michael Kelly
On the finish the acidity is present and the tannins were grippy and yet velvety producing what would best described as “chewy”. This was no soft and cuddly Cabernet Franc from the Northwest. Karl mentioned he uses 1/3 new American oak barrels from the northern Appalachian Mountains as it helps impart a “soft sweetness” on the finish. The balance of barrel treatment is a combination of once or twice used American and French oak barrels. The wine is listed on their website $42/bottle and 250 cases were produced.
The Food and Wine Pairing “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon
Photo ©Michael Kelly
Pulled this wine to go with whole wheat pasta with a tomato/garlic sauce with a combination of ground Italian sausage and ground beef. Accompanied by a fresh garden salad and garlic French bread. The wine was spectacular with the mildly zesty sauce to make a winning duet last evening.
Their awards were absolutely deserved for this wine! Can’t wait to visit them and taste some additional wines.
Sláinte,
Michael
2020 Ironstone Vineyards Cabernet Franc Reserve – A Winning Wine Again!
The Winery
Ironstone Vineyards is a lot things: a winery, historical museum, botany center, entertainment venue and much, much more. Located just outside Main Street in Murphys, California in the lower Sierra Nevada foothills, Ironstone Vineyards has a just about anything one desires! The owners John and Gail three years ago celebrated their 60th wedding anniversary and introduced a new label called Kautz and Kramer by their daughter Joan Kautz. That wine new label won at the 3rd International Annual Cabernet Franc Wine Competition in 2022.
Link below provides some additional information:
https://californiawinesandwineries.com/2022/06/01/2018-kautz-kramer-a-love-affair-story/
Photo ©Michael Kelly
This year at 2023 the 4th International Annual Cabernet Franc Wine Competition in the Category 1 for California wines ($30 and less), their 2020 Ironstone Vineyards Cabernet Franc Reserve won. It won Best of Class from both the Professional Judges and the People’s Choice Judges!! It also won a Gold Medal from the Professional Judges and a Silver from the People’s Choice Judges.
The Wine “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
The 2020 Reserve is made of 85% Cabernet Franc and 15% Cabernet Sauvignon. The grapes come from their Hay Station vineyard located at 2400 foot elevation enjoying the warm days and cool evenings. 2900 6-pack cases were produced. The wine was aged in small French and American oak barrels for 12 months and bottled at 14.5% alcohol level. Wine Enthusiast rated it 91 points and it retails for $30/bottle.
Photo ©Michael Kelly
On the eyes a radiant purple color and medium viscosity in the glass. On the nose cherry and blackberry swarm the senses. On the palate, dark fruits including plum and black cherry coats the mouth. Secondary flavors of oak, leather and vanilla are present. On the finish, the velvety soft tannins are recognized and yet extremely smooth inviting one to enjoy another sip.
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
Pulled the 2020 Ironstone Vineyards Cabernet Franc Reserve specifically for a seared at 1200 degrees and BBQ’d rib eye steak served medium rare. Accompanied by a Yukon Gold potato, sautéed green beans and garlic French bread. The wine provided enough tannins and acidity to match up beautifully with the rib eye steak.
I had not tasted the 2020 Ironstone Cabernet Franc Reserve for several years, but frankly was very pleased on the quality of the wine at that price point. The awards were very deserving.
Sláinte,
Michael
2021 Wood Family Vineyards El Loco Rojo, A Serious “Bordeaux Style” Wine
Background
The wine is called El Loco Rojo, initially after a relative of the Wood Family. The legend is about a red-headed man, who was the life of the party, yet somehow managed to be “cool”. Rhonda Wood describes him as someone who will “bring a smile to your face, regardless of your mood” and “his love is boundless and his attitude is contagious”. Now who would not like a wine that could evoke such an affect?
The Winery
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. Check out their website at the bottom of this article.
The Wine “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
To be clear this is not an off-handed whimsical wine, it is a serious “Bordeaux style blend”. For 2023 it is a blend of 58% Cabernet Sauvignon, 20% Cabernet Franc, 10% Merlot, 6% Malbec and 6% Petit Verdot.
Photo ©Michael Kelly
Blends can cut two ways: unfortunately many blends can leave you flat with an amalgamation of mediocrity or be spectacularly blended to highlight each component. This is the later highlighting the wonderment of the selected varietals. You can dissect and pick out the essential components while tasting the wine. First on the eyes, a luminous royal purple in the glass and medium heavy viscosity. On the nose, blackberries are the predominate aroma. On the palate, one immediately picks up on dancing spices coming from the five varietals. Chewiness from the Cabernet Sauvignon along with soft leather notes and yet bold blackberry fruits coupled with the tannins are a perfect complement to a meat dish. The stronger texture of the Cabernet Franc and Cabernet Sauvignon were tamed by the mellower Merlot and Malbec yet provided a slight hint of sweetness countered by the bolder aforementioned wines and the Petit Verdot. This provides a never ending structure to be enjoyed and savored with a minuscule residual of oak. On the finish is where this wine excels with the varieties coming together like a live symphony with a combination of rounded tannins as well as some angular ones! The alcohol level is 14.1% and only 263 cases were produced. It will be released the beginning of November and will sell for $48/bottle. Barrel treatment was primarily new French oak (40%) and a small percentage of new Hungarian oak with the balance being neutral French oak.
The Food and Wine Pairing “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon
Photo ©Michael Kelly
The evening was a bit unusual food and wine pairing as it was France meets Mexico/Argentina in a sense! We started out with freshly made guacamole and chips served with a beautiful Malbec that our guests brought from Titus Vineyards (one of my favorites).
Photos ©Michael Kelly
For Dinner we served a Carne Asada, Mexican rice, a large bowl of garden salad and roasted garlic French bread.
Photo ©Michael Kelly
The plated dinner with this wine was a special Carne Asada. Seared and BBQ’d to medium rare. The ingredients included, fresh chopped Serrano peppers (3 with seeds) rather than Jalapeño peppers, olive oil, soy sauce, fresh squeezed orange and lime juice, minced garlic cloves, ground cumin, Kosher salt, ground black pepper marinated for 24 hours with a flank steak. The steak was seared on the BBQ with an infrared ceramic burner at between 1200 to 1400 degrees for about 4 to 5 minutes a side along with Jalapeño peppers roasting on top of the steak. Plated with fresh minced cilantro, fresh marinade sauce and a modicum of fresh squeezed lime juice. The Carne Asada was flavorful and spicy with a little more punch than using Jalapeño peppers as called for in the recipe. This has been one of our go to summer foods!
While this wine was a bit “under represented” with this meal meaning it called for a meal with less spicy meat, it was still a gorgeous and solid wine holding up to the intense steak. This wine will definitely make my annual “Best Wines Tasted This Year” again (comes out each December).
Sláinte,
Michael
https://californiawinesandwineries.com
2014 Meyer Vineyard 2014 Cabernet Sauvignon – A Great Wine!
I had been purchasing both Hestan Vineyards and Stephanie labels for some time and one day, the tasting room manager suggested I try Meyer Vineyard. All of these are owned by Stanley and Helen Cheng who purchased the property in 1996 as a former cattle ranch. Fast forward after planting the vines, in 2009 well known winemaker Thomas Rivers Brown joined their team as winemaker. I purchased several bottles and two weeks later, it was voted #8 of Wine Spectators Top 100 Wines in 2017. I called to see if any more were available and they sold out in a matter of hours after the news release!
Photo ©Michael Kelly
Last evening pulled this wine out of the cellar. Wine Spectator rated it 95 points and Parker in the 90’s. Sorry but they underestimated the quality of this wine since they rated it back in 2017! Meyer Vineyard fruit is on a hillside estate vineyard and aged 18 month in French oak barrels. On the eyes it is a very deep crimson color and heavy viscosity. On the nose dark fruits and chocolate waft into the senses. But similar only in the analogy of a circus clowns coming one after another from a tiny car, this wine continues to unfurl with flavors, layers and aromas. Dark cherry is prominent along with vanilla pipe tobacco with a finish of black licorice and long lasting enjoyment. This wine was “chewy” with gripping tannins to be savored.
While I normally write about a food & wine pairings in my articles, no food was tasted with this wine, just simply to be enjoyed sipping for the evening. I can’t imagine a food that could enhance this exquisite wine. Truly one of the best Cabernet Sauvignon’s tasted in some time.
Sláinte,
Michael
2018 Brashley Vineyards, Hacienda Sequoia Vineyard Pinot Noir
The Background
Bram and Ashely Palm, originally from upstate New York, made a life changing decision to move to California. Soon afterwards they found themselves venturing more and more into wine country. They fell in love with Anderson Valley and settled in Philo in the middle of Anderson Valley in Mendocino County. In 2022 they opened their new tasting room at 7000 Highway 128 just past the village of Philo with a population of 346 residents. All their wines are estate grown except for a new project. To honor their New York roots, they contracted with a vineyard to produce their 2021 Finger Lakes Riesling that was released late in 2022.
Ashley Holland is their head winemaker. Ashley after earning her Bachelor of Science in Animal Science, fell in love with wine after a time with Gallo Wines. She went to UC Davis to earn her Certificate in Winemaking. She traveled to New Zealand and worked five years with Two Rivers Winery and the last two as the production winemaker. She then was given an opportunity to come back to the US and work at Three Sticks. Here she worked for Bob Cabral whom she respects and considers a mentor.
The Winery
Photo ©Michael Kelly
All Brashley Vineyards wines are single vineyard sourced, organically farmed. The grapes are processed at a custom crush facility called Punchdown Cellars in Santa Rosa under the watchful eye of Ashley Holland.
Photo ©Michael Kelly
They opened their beautiful tasting room in January 2022 after dealing with building delays due to Covid 19.
The Wine “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Previously enjoyed this wine at an event at the Brashley Vineyards Tasting Room and rated my highest scores during the event.
Photo ©Michael Kelly
On the eyes the wine reflected Ashley Holland’s effort to provide a soft touch on her Pinot Noir wines. On the eyes was a seductive crimson and translucent coloration. The viscosity is extremely light in the glass. On the nose the cooling fog coming in from the Pacific make for a classical “colder Pinot” style with soft perfume aromas and hint of cedar. On the palate strawberry and black cherries burst in the mouth. Just enough cranberry is present to “calm down” any sweetness from the fruit. The finish provides an herbaceous and earthiness taste with just a hint of vanilla. The wine provided all the delicate features and characteristics that Ashley Holland strives to achieve of an Anderson Valley Pinot Noir. Wine Enthusiast gave it 92 points. This vineyard is planted in 100% Pommard clones and dry farmed with enormous redwood trees overshadowing the vineyard. This vineyard is laid out in a northwest to southeast orientation on the western end of the Anderson Valley. Only 297 cases were produced from this Estate Vineyard. It retails for $65/bottle and comes in at 13.7% alcohol level. Barrel aged in 25% new French oak and aged for 16 months. This wine was processed in 40% whole cluster soak.
The Food and Wine Pairing: “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon
Photo ©Michael Kelly
The wine was specifically selected for tonight’s dinner with a marinated and dry rubbed BBQ’d pork tenderloin. The dry rub included chili powder, brown sugar, dried oregano, paprika, cinnamon, garlic powder, fine sea salt and a little extra virgin olive oil. The slices of pork tenderloin each provided ample flavors to assimilate the refreshing wine. The meal was accompanied by fresh steamed broccoli and a broccoli/cheese rice. The rice with the wine calmed down the spiciness of the rub on the tenderloin. A very good food and wine pairing!
Sláinte,
Michael
Beresini Winery / Beresini Vineyard / Black Dog Ranch – Producing a Great Wine!
The Background
Photo from Beresini Winery/Vineyards
Steve Beresini describes himself modestly as a grape grower, winemaker and co-proprietor. The reality is that he is a very experienced at all those job descriptions. Without sounding like a resume, he started in 1970 planting his first vineyard with the grapes being sold to Stags Leap. Next he managed 50 acres owned by an individual who sold those gapes to Joseph Phelps. In 1977 to 1981 he took on a job working for Joseph Phelps. His break through moment came in 1981 as the assistant winemaker at Niebaum Coppola. Soon afterward in 1983 he was promoted to head winemaker at Niebaum Coppola. Here he worked closely with renowned winemaker André Tchelistcheff. In 1991 he took on the role as cellar master for Grgich Hills. In 2001 he went to work at Garvey Vineyard Management overseeing all the vineyard operations. Today he is working his own seven acre “Black Dog Ranch” in the Carneros area in Napa. He is a very experienced vineyard manager and winemaker.
Photo from Beresini Winery/Vineyards
The other co-proprietor, Debra Beresini has been working for 18 years in the family vineyard and wine business. Her background was in venture capital, banking and emerging companies. She has taken on the responsibilities for sales, marketing, finance and customer care. With her experience she was named one of the “100 Most Influential Women in Silicon Valley” in 2013 by Silicon Valley Business Journal. Boldly stated her favorite job is her title as “official wine taster”! Together with Steve they form a great team effort.
The Winery & Tasting Room
Photo ©Michael Kelly
Their wines are made at a local custom crush facility under the watchful eye of Steve. The tasting room is unique being an oak wine tank from 1885. Coming most recently from the old and now defunct Jack London Winery and completely refurbished on the inside. While attempts have been made to discover the origins of the tank, it is still a mystery. Should you have any information, please let Debra know!
Photo ©Michael Kelly
They also have a small quiet area just outside the tasting room to sit, relax and taste their wines in the shade of the trees along the hillside.
Pinot Noir and Chardonnay grapes from their Beresini Vineyard are used for their wines. The wines they sell at the winery are Pinot Noir, Pinot Noir Rosé and Chardonnay. From an adjacent vineyard, they have purchased Syrah grapes, blending it with their Pinot Noir and Cabernet Sauvignon, calling it Wagging Tail but it is not yet released.
Photo from Beresini Winery/Vineyards
When visiting the tasting room you will be greeted by Corleone (Corley for short), their black lab. They have had a few black labs with names from the Godfather movie since Steve worked at Copola. While poising and taking a break from tending the vineyard, she has not yet driven the vehicle but does chase rabbits out of the vineyard.
The Wine 2017 Beresini Pinot Noir“ – Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Having never tasted this wine before, both my wife and I were pleasantly shocked with this Pinot Noir. This Pinot Noir, while not as Stevenson stated poetry, it did sing from the glass to the last taste. First on the eyes a light shade of brick red and a translucent rim. On the nose strawberry and bright red cherry fill the senses. On the palate, a chewy texture with the aforementioned fruits bursting in the mouth. Secondary flavors of cedar/eucalyptus, root beer and sweet vanilla rounded out the tasting experience. The finish had hardly any tannins and those found were silky smooth. The low acidity provided an all-encompassing classical Pinot Noir experience. About 350 cases were produced and the website shows it for $45/bottle. Truly a bargain for such a mouth-filling wine.
This wine will make my yearly Best Wines Tasted for 2023 in the $50 and less category. That list represents about 5-6% of the nearly 1700 wines tasted during the year.
The Food and Wine Pairing “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon
Photo ©Michael Kelly
The wine was chosen this evening to pair with a Peri Peri Chicken baked chicken. Being a spicy dish, the wine should be light-bodied, fruit forward and low alcohol. Also without high levels of tannin and oak. This 2017 Beresini Pinot Noir fit the bill perfectly to calm down the spicy chicken. The chicken breasts were prepared by marinating them about 10 hours in the refrigerator in a Peri Peri sauce. The sauce consisted of smoked paprika, chili flakes, garlic powder, chopped red chilies, chopped cilantro, chopped basil, olive oil and lemon juice. This sauce and chopped fresh garlic were then blended in a food processor. This is a very spicy dish. Not only was the Pinot Noir a welcomed companion, the fruit in the wine was accentuated. Accompanied by quartered and roasted potatoes and roasted Brussel sprouts drizzled with reduce balsamic vinegar. A fabulous and enjoyable meal and wine pairing.
Sláinte,
Michael
2018 RIVINO Winery Estate Cabernet Franc – Best of Class Winner
The Background
Photo ©Michael Kelly
2018 RIVINO Winery Estate Cabernet Franc entered their first vintage in the 4th Annual International Cabernet Franc Wine Competition last March. They received the Best of Class and a Gold Medal from the People’s Choice Judges. An excellent accomplishment for their first vintage against some twenty major wineries in the Group 2 category of Cabernet Franc wines from $31 to $50.
The Winery
Photo from RIVINO website
The winery is located at 4001 Rivino Ranch Road in Ukiah, California in Mendocino County. Jason McConnell is the owner and winemaker. In 2008 the winery became a reality with the purchase of 250 acre parcel called RIVINO Ranch. The name RIVINO is a combination of the words RIVER and VINO or as they state “Where the river becomes wine”. From the picture of the vineyards above you can see the Russian River meandering along one portion of the property.
Photo from RIVINO website
In the far distance, the tree lined Russian River lines the vineyard. Approximately 200 acres are currently planted in vines. Currently seven varietals are planted on the Estate. Those varietals are: Pinot Blanc, Chardonnay, Viognier, Sangiovese, Cabernet Franc, Merlot and Syrah. Those varietals and blends are produced as well as two estate sparkling wines (hand riddled) and two Port-style wines. The picture on the label is a watercolor by Cameron Bird depicting their view of the Russian River from the property.
Photo ©Michael Kelly
Their goal is to produce artisan crafted and boutique wines in small lots to be enjoyed. Being all estate allows them complete control over their entire harvest and production. They also sell grapes from the vineyards to other producers.
The Wine “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
First time tasting this wine but having won the competition, my expectation was very high! When I first pour the wine into the glass it was a lighter shade of red/crimson than expected with a semi-transparent edge. But that disappointment in the coloration, quickly vanished upon the first sip of this marvelous wine. On the palate this morphed into a real intense and flavorful drink. Bold and hearty would only begin to describe this wine! Bright raspberry fruit counter balanced with black pepper and typical pyrazines (green bell pepper accent) were spot on! The herbaceous qualities of the wine added uncharted complexity and structure to the wine. The finish provided a nice finish with gripping tannins and an earthiness of rouged terrain and minerality. Only 135 cases were produced and they are currently sold out. The price was $38 and 100% Cabernet Franc and was 15.2% alcohol. The next vintage is 2019 and will be released early fall. Barrel treatment is roughly 50% new French oak and aged 2 ½ to 3 years in the barrel.
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 beautiful fresh garden salad with fried onions, tomatoes, garbanzo beans, purple onions and Romaine lettuce. Topped with feta cheese.
Photo ©Michael Kelly
The entrée was a seasoned rib eye steak seared at 1200 degrees and served medium rare. Accompanied by long and short grain rice for a fabulous meal. The 2018 RIVINO Cabernet Franc with its boldness, provided an excellent companion for this meal. I will list it on my Best Wines Tasted in 2023, which only 5-6% make the annual list for the year around mid-December.
Sláinte,
Michael
California Wines & Wineries 