2019 Wood Family Vineyards Cabernet Sauvignon “Clone 30”
Background
Rhonda Wood makes several Cabernet Sauvignon wines either as 100% varietal or in a “Bordeaux style” blend. The “Clone 30” is considered her esteemed and special Cabernet Sauvignon harvested from her estate vineyard. It is 100% Cabernet Sauvignon and aged 18 month is 50% once used French oak barrels and then another 12 months in 100% new French oak barrels. Splitting the barrel fermentation provides in Rhonda’s words a “velvety finish with structure”.
The Winery
Photo courtesy of Wood Family Vineyards
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
photo ©Michael Kelly
On the eyes a unique dark purple and red combination of coloring and medium heavy viscosity. This illuminating and full body wine immediately catches your attention. On the nose fragrant dark fruit rises to greet the senses beckoning you to take that first sip. Once on the palate, blackberries are predominate and a secondary flavor of blueberry is also present. To counter balance the fruit, a modicum of vanilla pipe tobacco was noticed. On the finish, a multi-layered textual feel reminding one that this is as good a Cabernet Sauvignon as you can find in Livermore. The tannins are present to provide an ample “teeth clinging” sensation with edgy and velvety tannins, but still smooth and enjoyable.
Only 100 cases produced and it will be released September 10th. Price is $70/bottle and will be released September 10th. Her 2018 “Clone 30” Cabernet Sauvignon won Silver at the SF Chronicle Wine Competition. I can’t imagine this wine winning less than a Gold Medal in the next competition.
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 paired with a seared (1200 degrees) and BBQ’d ribeye steak this evening and served medium rare. Accompanied by roasted quartered potatoes and Brussel sprouts with five white grated cheeses. This wine was specifically chosen to cut through a fattier cut of steak and it did an excellent job. One of the better wines chosen to go with this delicious meal.
This wine will make my list of the Best Wines Tasted in 2023 and as such, I will be purchasing for my cellar. The list comes out annually mid-December.
Sláinte,
Michael