Month: August 2024
Come Over October – A Movement, A Social Event or Even More?
Picture of Karen MacNeil ©Michael Kelly
Was invited last week to attend a press conference to learn about a social event slated for October. It is called Come Over October! It was created by Karen MacNeil writer/journalist of “The Wine Bible” and Kimberley Charles and Gino Colangelo both being public relations veterans. The simple intent is to encourage friends, family and colleagues to “come over” during the month of October to share wine and celebrate friendship and in-person connections.
Picture of Kimberley Charles ©Michael Kelly
While many of us do this regularly, this is a purposed opportunity for the world facing societal and generation challenges with wine and the industry. It is taking a “time out” to relax, put down electronic devices and share in each other’s company per the founders. Not revolutionary or unique but simply reinforcing what some do and others don’t do with friends, wine and food.
Picture of David Pearson, President of Joseph Phelps Winery ©Michael Kelly
The meeting was held at Joseph Phelps Winery in Napa for various media folks to get the message out. Over the next couple of months, restaurants, wineries, wine shops and others will be announcing special “deals” in conjunction with this event. It has already spread throughout the United States with participants like Lyft, Total Wine & More, J. Lohr Vineyards & Wines, Joseph Phelps Winery, Jackson Family Wines, and some 70+ businesses already signed up to participate. Internationally they have Chile and European countries signed up for Come Over October.
Karen MacNeil recounted the narrative today around the focus on alcohol and combating some of the radical direction of a misplaced neo-Prohibition movement rising. Also today there is generational trend and gap trending away from wine. She also mentioned that for 6,000 to 9,000 years wine has been a “food” to be shared communally. Wine has been a historical factor and contributor, a creative artisan venture for winemakers and a means to rediscover and integrate cultures with food and wine.
In the end, all wine afciandoes will simply be doing what they have always done, share a nice glass or bottle of wine with friends with a focus in the month of October. So October will be a time at restaurants, wineries and wine shops for unique bargains to bring home a bottle wine to share with others. The phones will be put away and communication and communal socializing may happen.
Happy Come Over October to you!
Sláinte,
Michael Kelly
2021 Vivác Winery Cabernet Franc, Abbot Vineyard – High Altitude Wine with Character!
Photo ©Michael Kelly
Background
Vivác Winery was the Professional Judges winner as Best of Show at the 5th Annual International Cabernet Franc Wine Competition in the “Southwest Division”. The Southwest Division was for wines comprised of minimum of 75% Cabernet Franc. They were up against a strong field of contenders from Arizona, and Texas. Additionally their Cabernet Franc received a Silver Medal from the People’s Choice Judge’s.
Photo from Vivác Winery Facebook page
The winery sits at roughly 6,000 feet elevation in a valley in New Mexico. Similar to high altitude Malbec wines from the upper Calchaquí Valley (up to 10,000 feet elevations), the intensity of the flavors were equally matched. In fact the winery name vivác (pronounced vee-vok) is a mountaineering term meaning high altitude refuge, related to an ancient Spanish word bivouac.
See link for details (https://californiawinesandwineries.com/2023/05/09/2020-bodega-colome-estate-malbec-argentinas-oldest-continually-producing-winery/ ).
High elevation vineyards tend to receive more direct and concentrated sunlight. For example for every 1,000 feet gain in elevation, the level of UV rays increase by 10-12%. This forces the fruit to develop thicker skin, leading to greater color concentration and sharp and edgy tannins.
The Winery
Photo from Vivác Winery Facebook page
The Vivác Winery is truly a family affair. Founded in 1998, today it consists of Chris Padberg (co-winemaker, Jesse Padberg (co-winemaker), Liliana Padberg (co-business management team) and Michele Padberg (co-business management team). The truly unique fact of this winery is not only they are co-owners, but each has their Sommelier certifications from various institutions. They know quality wine! The winery is 45 miles north of Santa Fe and roughly 25 miles south of Taos.
Just a few of their many awards are:
*2023 Los Angeles International Wine Competition for their Tempranillo
*2023 at the Texas International Wine Competition won Platinum for their Sangiovese
*2022 they won Gold at the Mondial des Vins Extremes for their Merlot and Syrah
*2021 they won Gold at Berliner Wein Trophy Competition for their Montepulciano
*And many more awards for Chardonnay and various Rosé wines from France, Germany and Italy.
Today they are producing various red wines including Sangiovese, Syrah, Barbera, Petit Verdot, Malbec, Tempranillo, Cabernet Sauvignon, Refosco, Nebbiolo, Arandel and a red blend. For the whites, they produce Chardonnay, Gruner Veltliner, Riesling and a white blend. Additionally they also offer several blush wines and even a port.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
It was with great anticipation that I opened this Cabernet Franc from New Mexico and with altitude. The Abbott Vineyard is a short distance from the winery and sits at 5,800 feet elevation. The vineyard is approximately 40 years old. The collective terroir is experienced in each sip of this wine.
Photo ©Michael Kelly
First on the eyes this wine is cavernously dark in color and medium heavy viscosity. Once poured into the glass, the aromas unmistakably showed it’s “cab franc-ness” pedigree, shouting out to the olfactory senses enticing one to savor its pedigree. On the nose sweet red raspberry was predominate with intense violets. On the palate, “high altitude” intensity was evident on the first sip with gravely rocks and earthy dustiness. After letting it open up for a good 30-40 minutes brought forth fruit of raspberry and red cherry. Secondary flavors of clove, cinnamon, oak. On the finish a combination of both silky and edgy tannins coated the mouth. Soft and inviting oak also concluded the experience. Definitely a “food wine” unless you want a chewy Cabernet Franc!
The 2021 Cabernet Franc received a 12 day cold fermentation in stainless steel. It was aged in old French Barriques for 16 months. The wine consists of 90% Cabernet Franc and 10% Cabernet Sauvignon with only 116 cases produced.
This wine will make my annual Best Wines Tasted for 2024. The list comes out each December. While tasting between 1600 to 1800 wines annually, this list is limited to about 2-3% when tallied up.
The winery just this week switched over to their 2022 vintage. But don’t despair, the 2022 comes from the same altitude vineyard! It will sell for $32/bottle and is comprised of the same proportions of 90% Cabernet Franc and 10% Cabernet Sauvignon. 126 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
The wine was paired with a marinated flank steak kabob with red, green and yellow peppers. The marinade was Pappy’s Seasoning and Black Pepper Sauce. Accompanied by quartered seasoned and roasted Yukon potatoes and a fresh garden salad. The pairing was absolutely fantastic with the rich and chewy Cabernet Franc with its tannins cutting through the meat as well as accentuating the pyrazine characters (bell pepper flavoring) on the kabob.
Sláinte,
Michael
2021 Justin Justification – A Perfect and Winning Blend of Cabernet Franc & Merlot
Photo ©Michael Kelly
Background
Justin Winery was the Professional Judges winner at the 5th Annual International Cabernet Franc Wine Competition in the “Blend Division”. The Blend Division was for wines comprised of 50% minimum Cabernet Franc but less than 75%. They were up against a strong field of contenders. Additionally their Cabernet Franc in the Blend Division received a Double Gold Medal & Best of Category from the Professional Judge’s and a Silver Medal from the People’s Choice Judges.
Photo ©Michael Kelly
The Winery
Photo from Justin Winery website
The winery started first with a philosophy of taking the best of the Old World meeting with the New World with an imaginative blend of Cabernet Franc and Merlot. The goal of bringing about the Right Bank wonders of these two grapes and making an outlandish wine was the cornerstone of their existence. Herbs, red fruit with structure and elegance came together in their Justification blend.
Photo from Justin Winery website
Justin Baldwin, owner and founder of Justin Vineyards and Winery summed up the goal very neatly with the statement “We believe the wine should be exceptional from every angle. I personally invite you to discover our award-winning tradition that starts with our limestone-rich soil in Paso Robles and ends when the last glass is poured”.
The winery was founded in 1961 when they (Justin & Deborah Baldwin) purchased their 160 acre estate in the Adelaide Hills. It is located 15 miles west of Paso Robles.
Photo from Justin Winery website
Their talented wine maker is Scott Shirley who came to Justin in 2012. He is a graduate of UC Davis and worked at Opus One after college. His Justification blend in 2017 was named top wine in the world in 2017 and has received 94 points from Wine Spectator for the 2014 vintage.
While experiencing their Isosceles and Justification wines, they produce many others. The reds include Cabernet Sauvignon, various red blends, Pinot Noir (Russian River), Malbec, Tempranillo, Zinfandel, Merlot and Syrah. Their white wines include Sauvignon Blanc, Chardonnay (both from the Central Coast & Sonoma County) and Viognier. Looking forward to tasting several of these wines in the near future.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Obviously from reading Justin’s goal along with wine maker Scott’s background, it is no wonder why the Justification blend won Best of Show and Double Gold at the 5th Annual International Cabernet Franc Wine Competition!
An absolutely delicious wine. First on the eyes, a deep foreboding maroon with purple edges. The wine possessed a medium to medium heavy viscosity. On the nose, ripe raspberries waft into the senses beckoning the first sip. Once on the palate, this wine lives up to its pedigree with bursting flavors of blackberry coupled with the raspberries dancing merrily in the mouth. Secondary flavors of mocha, with a tinge of vanilla and cinnamon. Additionally it was noted that the wine provided a modicum of lovely soft oak aging. Also well form tannins, uniquely both silky and angular, were present. The finish was extremely long and once concluded, disappointment settled in quickly. Fortunately another sip was within arm’s reach!
The wine goes for $52/bottle and was aged 17 months in 100% French oak barrels with 60% being new. The wine is 15% alcohol.
This wine upon just the first sip will make my annual Best Wines Tasted for 2024. The list comes out each December. While tasting between 1600 to 1800 wines annually, this list is limited to about 2-4% when tallied up.
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 paired this evening with a flank steak pinwheel of spinach and Roquefort cheese. Accompanied by a Yukon Gold potato and keeping the spinach theme, a spinach salad with warm bacon dressing with onions and blue cheese. The salad ingredients included peppered bacon, red onion slices, sliced mushrooms, baby spinach, bacon grease, red wine vinegar, sugar, Dijon mustard and a dash of salt.
The meal was heavenly with the combination of the wine, meat, salad and dressing!
Sláinte,
Michael
2022 Terra Solis Vineyard, Visit and 2022 Cabernet Sauvignon “CABi”
Photo ©Michael Kelly
The Visit
Photo of Frank from Facebook winery site
I was invited to find out what Terra Solis Vineyard was all about from owner Frank Bishop. Frank purchased the 6.3 acre boutique vineyards in 2018. It is located in Coombsville AVA of Napa Valley. Coombsville while often “unheralded” has been the go to for many established wineries for years.
Map courtesy of Vinous (www.vinous.com) on the Coombsville AVA. They also offer other maps.
The map compiled from Antonio Galloni’s vineyards of California series. Top rated wineries like Arrow & Branch, Bennett, Far Niente, Faust, Konsgaard, Meteor, Paul Hobbs, Silverado and one of my favorites Shadybrook Estate produce wines from Coombsville vineyard grapes. The Coombsville AVA is surround by Mt George to the northeast & Vaca Mountain foothills to the southeast and the City of Napa to the west. On the south they basically abut up to San Pablo Bay. The mild climate being moderated by afternoon winds coming off the bay provide some unique features to the property. First is the reduction of heat spikes, second is the cooler climate which allows a longer hang time allowing the grapes to grow slowly and evenly. The results are displayed in developing a complex character while preserving acidity.
Map courtesy of Vinous (www.vinous.com) on the Coombsville AVA. They also offer other maps.
The map from Vinous and Antonio Galloni details the various soils of Coombsville that have traditionally been thought of as simply “red, rocky and volcanic soils” but the above map shows the complexity of the AVA. The AVA is far from a simple one size fits all with grape varieties varying pending soil conditions, wind, climate, etc.
Frank is currently Vice President, Secretary and Board member of the Coombsville AVA and is committed to promote this often overlooked and underappreciated area.
The Winery
Photo ©Michael Kelly
Terra Solis Vineyard has produced a few small lots of wine since 2018 and has sold most his grapes to well-known wine producers around Napa Valley and beyond. Currently he is producing around 50 cases of wine which is less than 1% of the grapes grown on the estate.
The Terra Solis Vineyard was planted with 100% clone 337 grapes in 1997 by Andrew and Walter Noble. The vineyard is planted in European style with six distinct vineyard blocks being 5’ x 4’ row spacing.
The Winemaker
Frank recently hired legendary Jean Hoefliger as his winemaker. Currently Jean works for about 28 different brands located in Napa, Sonoma, Paso Robles, Texas, Italy and Spain. He started off working in Bordeaux and South Africa at wineries Chateau Lynch-Bages, Carbonnieux and Meerlust. After that he spent 5 years as winemaker at Newton and then setting up Alpha Omega.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
The 2021 is his current release. Frank provided me a bottle of this 2022 which will be released next year. It is 100% Cabernet Sauvignon and only 50 cases being produced. This wine has not been rated but his 2021 was given 95 points by Lisa Perotti-Brown (The Wine Independent). The wine is 100% barrel fermented in 80% new French oak and 20% used. The wine was aged 22 months.
First on the eyes a dark brooding and luscious color with medium-heavy viscosity. Most likely from extended maceration per the winemaker. On the nose fragrant garden flowers of roses and lavender waft into the senses. On the palate, sweet raspberry and blackberries swirl happily in the mouth. The finish was provided strong edgy and gripping tannins with a hint of leather. Key is its ability to age and mature in the bottle with this profile. Unfortunately without a long history of previous vintages it is only an opinion. The youthfulness of this vintage comes across but believe structure and multi-layer dimensions will quickly appear. The wine will sell for $165/bottle and has 14.1% alcohol.
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 to go with seared (1500 degree) BBQ’ed prime ribeye steak. Served with crumbled Danablu blue cheese. Accompanied by a Yukon Gold potato and halved sautéed Brussel sprouts, drizzled with a Balsamic reduction. The tannins handled the meat perfectly engulfing each bite.
I personally have been a big fan of Coombsville AVA for some time as many solid grapes grown and wines being produced from here. If you haven’t had a chance to enjoy wines from this tucked away area, here is a good example.
Sláinte,
Michael
Wood Family Vineyards 3rd Quarter Release Party, Sunday August 4th
Photo ©Michael Kelly
Attended a fun, loud and friendly release party at Wood Family Vineyards Winery on Sunday. Met up with several old friends engaging in wine discussions and met several folks soon to be friends! Three new wines were being released: 2022 GSM, 2022 Cabernet Franc and the 2023 “Para Mas Amigas” Chardonnay. Two other wine also being tasted, the 2021 GSM and the 2021 “Big Wood” Zinfandel.
Not all the good people wear white hats, some actually wear red hats!
Photo of Rhonda Wood yesterday at release party ©Michael Kelly
Besides tasting some scrumptious wines, two unique food pairings were offered. The first was a cold smoked salmon crostini, spiced olive oil on a toasted baguette, with whipped cream cheese, topped with everything bagel seasoning and micro greens with the new 2022 GSM.
The picture below shows the Cabernet Franc and pairing. Food and wine servers were Dennis Gajewski (Wood Family) and Debbie Perez (Big C BBQ). Big C BBQ was the caterer for this event.
Photo ©Michael Kelly
The second food pairing was Italian sage sausage and blue cheese stuffed mushroom. Topped with seasoned breadcrumbs, black truffle olive oil and fresh cracked Pepper. This was offered with the new 2022 Cabernet Franc.
For more information on new released wines check out the following links:
Chardonnay:
GSM:
Cabernet Franc:
Sláinte,
Michael
2019 Callaghan Vineyards Cabernet Franc – Good News, Bad News & Good News!
Background
Photo ©Michael Kelly
The first good news is that Callaghan Vineyards won the Best of Show at the 5th Annual International Cabernet Franc Wine Competition from the People’s Choice Judges. As is customary, a story is written on each Best of Show winner, but the bad news is that the Cabernet Franc vineyards were ripped out and replanted with new varieties. And the 2019 Cabernet Franc is completely sold out. The other good news is that Callaghan Vineyards makes many more award winning wines! Two noteworthy ones that caught my attention were the 2019 Caitlin’s Blend receiving Best of Class at the 2023 San Francisco Chronicle Wine Competition and also his Tannat winning a Gold Medal at a previous SF Chronicle Wine Competition. For a complete listing of the awards and accolades check out this link: https://www.callaghanvineyards.com/story
The first vintage was in 1991 by Kent Callaghan. The white wines produced include sparkling, Petit Manseng, white wine blends and dessert wines. His extensive red wines are: Aglianico, a variety of blends, Cabernet Sauvignon, Graciano, Grenache, Montepulciano, Mourvedre, Petit Verdot, Tannat, Tempranillo and red dessert wines.
I have not tasted any of his other wines but look forward to having the chance in the near future.
Photo ©Michael Kelly
The winery is located at 336 Elgin Road in Elgin, Arizona. This is located in the Sonoita sub-AVA about an hour southeast of Tucson. The Sonoita basin is surrounded by four mountain ranges, the Huachuca Mountains, the Santa Rita Mountains, the Mustang Mountains and the Whetstone Mountains. The vineyards range from 4,500 to 5,000 feet elevation and are some of the highest in the USA. The soil is alluvial fans with gravelly loam accumulating from the mountain run off. The soil and temperature is similar in many ways to the Sierra foothills in California in a recent conversation with Kent.
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 2019 Cabernet Franc was paired with a seared and BBQ’ed ribeye steak served medium rare. Accompanied with halved roasted Brussel sprouts and roasted sliced potatoes. The wine was extremely well matched with the food pairing.
Looking forward to reviewing many of his other award winning wines!
Sláinte,
Michael
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