Cellar 13 Winery, 2019 Cabernet Sauvignon
Photo ©Michael Kelly
The Winery
Darin Winton came from the public water services for a local municipality and while not necessarily turning water into wine he is now producing many award-winning wines! Even before retiring, Darin got his start doing volunteer work at 3 Steves Winery on his vacation, since he enjoyed their wines in Livermore and even volunteered for two weeks in Chile during harvest. There he learned “old world” techniques in winemaking, especially for Carménère. The fascination of harvesting by hand and using gravity to move wine around aroused his curiosity. In 2017, this winery where he was doing his training, allowed him to make a few small batches of wine with Livermore Valley fruit. He is indebted to 3 Steves Winery for allowing him to experience winemaking from the ground up and their subtle oversight and tutelage. Pictured below is Darin and Gail Henderson, his fiancée who assists in the marketing and sales for Cellar 13.
Photo from Cellar 13
Just two years later in 2019, his 2017 Chardonnay won Double Gold at the San Francisco Wine Competition – a real accomplishment and validation for his new venture. So now in 2023 he has won the following awards:
CHARDONNAY
* 2017 Chardonnay – Double Gold – 2019 SF Chronicle Wine Competition
* 2018 Chardonnay – Gold Medal Winner 94 points – 2023 Sunset International Wine Competition
* 2019 Chardonnay – Best in Class Winner – 2021 Livermore Valley Uncorked Wine Competition (Best Chardonnay in Livermore), Gold Medal Winner – 2021 SF Chronicle Wine Competition
ALBARIÑO
* 2021 Albariño – Silver Medal Winner -2022 SF Chronicle Wine Competition
CABERNET SAUVIGNON
* 2017 Cabernet Sauvignon – Double Gold Medal Winner -2020 SF Chronicle Wine Competition
* 2018 Cabernet Sauvignon – Silver Medal Winner -2023 SF Chronicle Wine Competition
* 2019 Cabernet Sauvignon – Double Gold Medal Winner 97 points – 2023 Sunset International Wine Competition, Gold Medal Winner – 2023 SF Chronicle Wine Competition
BORDEAUX BLENDS
* 2017 Tsogadu (13 in Cherokee) – Left Bank Bordeaux Style Blend – Gold Medal Winner -2020 SF Chronicle Wine Competition
* 2018 Tsogadu (13 in Cherokee) – Left Bank Bordeaux Style Blend – Gold Medal Winner – 2021 SF Chronicle Wine Competition
* 2019 Aliheliga (“Grateful” in Cherokee) – Right Bank Bordeaux Style Blend – Best in Class Winner – 2023 Livermore Valley Uncorked Wine Competition, Gold Medal Winner – 2022 SF Chronicle Wine Competition.
OTHER REDS
* 2019 Cabernet Franc – Double Gold Medal – 2023 SF Chronicle Wine Competition, 2023 Silver Medal at the International Cab Franc Wine Competition
* 2017 Merlot – Silver Medal Winner – 2021 SF Chronicle Wine Competition
Here are his recent Sunset Magazine Wine Competition awards:
Photo from Cellar 13
In 2017 Darin produced 180 cases and in 2019 production increased to 475 cases. Beyond 2020, Darin has created a wine club and in 2023 produced about 800 cases. He has introduced many new wines into his portfolio, and they are winning awards from various organizations! He is a man on mission to bring some extraordinary wines to market in a very short time!
The Wine – “Wine if bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
First on the wine, while not yet officially released, this wine already has received 97 points from Sunset International Wine Competition and Double Gold from the Orange County Wine Competition.
First on the eyes a deep magenta and purple coloring, showing brightness and clarity and a full body. On the nose fragrant floral aromas of roses and violets. On the palate, beautiful red raspberries dominate. Secondary flavors of red plums were present. On the finish smooth and velvety tannins coated the mouth along with powdery cocoa flavors and vanilla.
The wine will be released on the 13th of October. The thirteenth is no coincidence as with the name of the winery, 13 is Darin’s lucky number! It is 97% Cabernet Sauvignon grapes and 3% Cabernet Franc. The vineyard is from the eastern portion of Livermore. The wine was processed with 100% pump overs then barreled in 50% new French oak for 18 months. It will be sold at $45/bottle and only 125 cases 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 pair with a new recipe this evening for a marinated BBQed pork tenderloin. The pork tenderloin was tenderized and soaked in Bourbon for two hours. Then a maple syrup brown sugar “wet rub” was applied. The rub ingredients included brown sugar, pure maple syrup, Worcestershire sauce, seasoned salt, garlic powder, cumin, paprika, Italian seasoning and cayenne pepper. Accompanied by sautéed Yukon Gold potatoes with bacon and onion. Also sautéed asparagus with mushrooms and onions. The meal was excellent and the meat much moister than our typical dry rub. That said, the bourbon influence was minimal.
After the meal, my wife found a more intense bourbon influenced “wet rub” that will be tried later next week!
Sláinte,
Michael