2021 Wood Family Vineyards “VIVA” Cabernet Sauvignon
The Winery
Photo from 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/
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Lots of California Cabernet Sauvignon wines are “big, bold, tons of tannins, oaky and structured” which is great, especially with a big rib eye steak. However for those occasions where a softer, more refined and gentler Cabernet Sauvignon is required this Wood Family Vineyards “Viva” Cabernet Sauvignon is spot on! Rhonda Wood does make your bigger and heartier Cabernet Sauvignon’s (“Especial”, “Clone 30”, “Woody’s Cab”) for those characteristics and for heavy food and wine pairings. She calls those Cabernets “fork & knife Cabernets”. I call them “chewy Cabernets”. Each has its place and found a perfect home for Wood Family Vineyards “Viva”.
I wrote a review of her 2019 “VIVA” and it is still reflective with the new 2021 vintage release. This wine reminds me of the 60’s and early 70’s with a mellow and laid back attitude. It is a perfectly good wine to enjoy with or without food. On the eyes a deep and bright purple stands out in the glass with a medium viscosity. On the nose aromas of raspberries and cherries waft gently into the senses. On the palate this wine cuddles up like a down comforter on a cool winter evening. No harshness of tannins or overwhelming oak or layers upon layers to debunk. Vanilla, raspberry and a hint of blueberry swarms about to provide a compelling wine to sip and enjoy. The finish is medium and harmonious. Alcohol percentage is 14.2%, aged 26 months in French oak and 550 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
Met with a few folks from our Friday Night Wine and Dine group at Verson18 restaurant at the clubhouse at Copper Valley Golf Course. Started off the evening splitting a wedge salad with a refreshing and solid 2019 Chardonnay from Smith-Madrone from Spring Mountain (Napa Valley). For a complete description of the Chardonnay see a previous article at: https://californiawinesandwineries.com/2023/09/26/2019-smith-madrone-chardonnay-soft-and-cuddly-chardonnay-lovers-need-not-read/
Photo ©Michael Kelly
For dinner tonight I ordered the special, the French Cut Ribeye steak. This preparation style adds so much flavor to an already excellent cut of meat. The steak had been marinated with fresh herbs and spices for a few hours then grilled to medium rare. Served with a mushroom demi-glace sauce. Accompanied by a twice baked potato and fresh sautéed vegetables. Having the marinated French cut ribeye steak with a heavy mushroom nullified the flavors of fresh herbs and spices. Still a tasty steak but would order it next time with the sauce on the side.
Photo ©Michael Kelly
Dessert was also a special this evening of poached pear Zabaglione, served with a chilled Marsala cream. This was heavenly!!
We did share some additional other wonderful California wines during the meal.
Sláinte,
Michael
https://californiawinesandwineries.com
https://woodfamilyvineyards.com/
https://www.coppervalleygolf.com/homepage/current-operations