Month: November 2024
2021 CULMINATION Proprietary Red Wine, A New Wine (Part II)
Photo ©Michael Kelly
Background
The word culmination is defined by the “end point or final stage of something you’ve been working toward or something that’s been building up”. Synonyms are apex, climax, peak, pinnacle, summit or zenith. Wood Family Vineyards, having made dozens upon dozens of award-winning wines, decided to launch a second label. The second label is the culmination of intense understanding of the vineyard management, grape harvesting, production techniques, barrel choices and wines their customers desired. Simply stated the culmination of decades of intense knowledge and experience was more than appropriate to call the new label CULMINATION!
So why this new label? Often a second label is the function of selecting grapes from a particular row in the vineyard, special barrels, pricing profiling or ageing considerations. From conversations with Harrison Wood VP and Rhonda Wood the winemaker, the second label is much more than augmenting their current production. The CULMINATION label is reserved for completely different selection and techniques producing some of the same varieties they produce at Wood Family Vineyards. Their intention is to introduce an elevated experience beyond their current offering and tasting room enjoyment. The CULMINATION wines will be targeted at wine connoisseurs and those wanting a more intimate experience with possible food pairings. Many new and exciting announcements will be forthcoming over the next few months including a CULMINATION EXPERIENCE.
The two CULMINATION wines being offered in December will be CULMINATION Cabernet Franc and CULMINATION Proprietary Red Blend. The Cabernet Franc wine review was published earlier and can be read at: https://californiawinesandwineries.com/2024/11/22/2022-culmination-cabernet-franc-a-new-wine/ .
This story is about their new label CULMINATION 2021 Proprietary Red Blend.
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Only occasionally one comes across a “heavenly sent” wine, this is one of them! The Wood Family Vineyards has produced consistently very good Cabernet Sauvignon wines, but this is on a different stratosphere of quality. In tasting and reviewing this wine, this is the pinnacle of wine making with Livermore Valley grapes. This wine once reviewed, in my opinion, will rate between 97 and 100 points!
First on the eyes a deep almost purple/blackish coloring and with medium-heavy viscosity. On the nose juicy black and red fruits fill up the olfactory senses immediately with an ethereal aroma. Again, leaving this wine open for a good hour allowed the fruit profile on the palate to fully mature with raspberries and blueberries. The experience of intense fruit flavors of both red and blue fruits conjoined made this wine “melt” in the mouth with robust taste. Clove and French oak were also noted. On the extremely long finish, oak and soft new leather rounded out the tasting experience with exquisite tannins. The tannins entered the palate with texture and some jaggedness, then once fully appreciated, became soft and embracing. It reminded me of the adage, Spring coming in as roaring lion and leaves like a docile lamb! This wine is for serious and discerning imbibers of Cabernet Sauvignon.
For the 2021 Culmination Red Wine only 54 cases were produced. It is 70% Cabernet Sauvignon and 30% Cabernet Franc. It will be released in December 2024 at $100/bottle and at 15% alcohol. The barrel treatment was for the first 17 months was in 100% new French oak barrels for the Clone 8 Cabernet Sauvignon. The Cabernet Franc for the first 17 months was in 35% new French oak barrels. Then both varietals were blended aged in 100% new French oak for another 13 months! This wine will sell for $100/bottle.
One of the unique characteristics of this wine will be its ability to be aged 15 years in my opinion with strong fruit and firm tannins. This wine will make my annual Best Wines tasted in 2024 without hesitation.
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 seared filet mignon steak. The filet was served medium rare and topped with crumbled blue cheese. Accompanied by a twice baked potato topped with cheddar cheese and sauteed snow peas and white mushroom slices.
The food and wine pairing were spot on with the filet mignon meeting the fruit forward characteristics of wine and tannins.
I look forward to tasting it again in December when it is released.
Sláinte,
Michael
Happy Thanksgiving!
No this is not our Thanksgiving dinner, but a meal enjoyed on Tuesday evening at Senro Sushi in Pleasanton. Used to eat there every Thursday evening for years! Started off with a rare treat, fresh Otoro sashimi. It is the fattiest and most flavorful part of blue fin tuna. It is a delicacy that melts in your mouth. It is the Wagyu equivalent in sashimi.
Photo ©Michael Kelly
Next up was a sashimi plate of Hamachi (yellow tail), Maguro (tuna) and Sake (this was smoked salmon). The Hamachi and Sake were delicious, but something was off on the Maguro, good but not great!
Photo ©Michael Kelly
Followed up with a “T.G.” roll of spicy tuna, jalapeño topped w/salmon, tempura flake and creamy spicy sauce that was outstanding.
Photo ©Michael Kelly
Had a mandatory glass of wine to help fight any bacteria in fish which was their house Sauvignon Blanc that worked well.
Sláinte,
Michael
2019 Cuda Ridge Wines Mélange d’ Amis Revisited Last Week
The Winery
Photo ©Michael Kelly
There is a lot to be said about Cuda Ridge Wines in Livermore, California with Larry Dino as the winemaker and his wife Margie as chief wine taster. They produce Bordeaux style wines. The Cuda Ridge Wines tasting room is located at 2400 Arroyo Road in Livermore, California. Cuda Ridge Wines current production is approximately 2100 cases. They produce the following Bordeaux varietals: Semillon, Sauvignon Blanc, Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec, Petit Verdot and most recently their addition of Carménère. Always experimenting, Larry Dino also has produced non-Bordeaux style wines which are designated under their Black label, these wines include Sangiovese, New-World style Cabernet Sauvignon and others. Each varietal produced are small lots ranging from 100 – 450 cases. Cuda Ridge does extensive blending of the varietals and strives for lower alcohol wines with intense complexity and character, traditional of the Bordeaux style wines
The Wine 2019 Mélange d’ Amis – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
The name translates as “blended by friends”. Larry set out to make a Saint-Émilion style blend with enjoyable drinking characteristics. Without a lot of background on Saint-Émilion it was the first vineyard to be named on the World Heritage List for having over two thousand years of vineyards and wine production. The “terroir” is vast with a complex geology (sands, clay, limestone…) and a microclimate that is perfectly suited for winemaking in the Bordeaux region. Larry has captured the essence of the area in this wine.
The blend consists of 64% White Cat Vineyard Cabernet Franc, 30% One Oak Vineyard Merlot and 6% Smith Ranch Petit Verdot. On the eyes a deep lush red and purple entices the eyes and medium viscosity. On the nose, bright and lively red and dark fruits waft into the senses. However, on the palate is where this wine shines and reflects its heritage from France. A bold and hearty wine, but smooth like a recently paved highway with defined velvety tannins. Blackberry and cherry flavors caress the mouth and delight in providing such a carefully crafted wine. The finish was medium long with freshness and providing a clean ending.
This wine has deservedly won the following awards:
*Gold Medal – 2022 SF Chronicle Wine Competition
*Gold Medal – 2021 Orange County Fair
*Best of Show & Double Gold Medal – 2023 International Cabernet Franc Competition (Blend Division)
On their website, the 2019 wine is listed $61/bottle and is 13.9 % alcohol. The current vintage is 2021 and is listed at $65/bottle.
Even Saint-Émilion, whom the town is named after, living the life of a religious hermit, accomplishing a few miracles in and around the area, would have considered this worthy of his praise in the tradition of his miracles! This wine made my annual “Best Wines Tasted in the year” for 2023 and will again this year for 2024 (published in December).
Sláinte,
Michael
2023 Hindsight Napa Valley Cabernet Sauvignon with Lasagna Homemade Lasagna with Bolognese & Béchamel Sauce
The Winery
Photo from Hindsight Winery
The winery is in Calistoga, at the northern end of the Napa Valley. The owners of the winery are Seth Gersh, Managing Director, Alisa Gean MD, Sommelier and William S. Boykin, National Sales Manager. Seth’s background has been as an executive of various leading financial companies as well as being involved in philanthropic endeavors. Alisa is Professor Emeritus of Neuroradiology and Adjunct Professor of Neurology and Neurosurgery at the University of California in San Francisco. Alisa received her Sommelier certification from Napa Valley College and the Court of Master Sommeliers. She is currently a WSET 4 Diploma candidate. Her resume on the medical and wine industry would be an article by itself! The third member of the ownership team, William has 46 years’ experience in the Wine and Spirits industry. Starting back in 1977 with Inglenook Vineyards, then Seagram and importing Italian wines. Bill is involved in setting up and supporting their distribution channel. Bill along with Seth & Alisa have been involved in the San Francisco 49’er Football Foundation for over a decade. These three professionals are very synchronized in business planning and bringing forth superb wines to the market. Seth believes that the driving force of Hindsight’s business is to offer wines that over-deliver on quality.
Photo ©Michael Kelly
Michael Weiss is their winemaker steeped in years of making award winning wines. Michael spent 26 years helping build Groth Vineyards and Winery in Napa Valley. Prior to that he held winemaker positions at both Robert Mondavi Winery and Vichon Winery. Today they are producing various designated vineyards of Cabernet Sauvignon, Chardonnay, Sauvignon Blanc and Petite Sirah.
The wines can be tasted at The Vault in downtown Calistoga. Here Hindsight Wines, along with others, are offered in an environment of warmth and hospitality. Their wines can also be purchased online through the Hindsight website.
Photo from Hindsight Winery
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
While having enjoyed past vintages of Hindsight Wines, this is the first with their new label and the first Cabernet Sauvignon of their 2023 vintage. As you can see on the eyes a very dark and brooding color with medium-heavy viscosity. On the nose aromas waft into the senses of black and red cherries alluring one to take the first sip. Once on the palate, the black and red cherries danced merrily in the mouth, going back and forth like a tango, swirling the flavors and competing for who was going to lead. Secondary flavors of soft leather and subtle oak were also present. Tannins, strong and bold, provided a long finish. Unique, perhaps with the meal, the tannins entered bold and strong and when greeted with the meal, became rounded and embracing with no harsh edginess.
The wine is 100% Cabernet Sauvignon, with 1500 cases produced. The wine uses French barrels with the wine being 14.6% alcohol and was released in early November 2024.
Photo ©Michael Kelly
Priced at $44.99/bottle this is exceptional value of a Napa Valley Cabernet Sauvignon. I personally would lay it down for 2-4 years as fruit and tannins will continue to mature. The wine just made my annual Best Wines Tasted for 2024 for both flavor and value in the under $51 category.
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
A special meal this evening of Lasagna with homemade Bolognese sauce. The ingredients called for diced pancetta, finely diced vegetables (onion, carrot, celery), minced garlic, olive oil, lean ground beef, kosher salt, black pepper, tomato paste and dry white wine. The lasagna noodles were placed in a baking dish soaked with warm tap water for a short time. Then Béchamel sauce, which was prepared with milk, unsalted butter, nutmeg, flour, kosher salt and grated Parmesan cheese was added. Then the Bolognese sauce was added to each layer of lasagna noodles with the Béchamel sauce and baked. A few additional minutes of broiling the dish to melt the cheese topping. Accompanied by steamed broccoli completed the meal.
Selected the wine to engage with the ground beef and tomato base in the lasagna. The tannins were sufficiently enough and the fruit of the wine excellent in the pairing. A perfect match to enjoy both the flavors of the wine and the meal as one did not dominate this succulent dinner.
Sláinte,
Michael
Inaugural 2021 Sparkling Albariño by Wood Family Vineyards Called Hot Lips!
Photo ©Michael Kelly
Albariño or Alvarinho is a variety of white wine grape grown in Galicia, specifically in the Rías Baixas region (northwest Spain) and in Northwest Portugal (Monção and Melgaço).
Map courtesy of Wine Scholar Guild
In Portugal it is known as Alvarinho, and sometimes as Cainho Branco. Around 93% of the world’s Albariño vines are planted in Spain and Portugal. In California only 610 acres are planted and bearing Albariño grapes. Key areas are San Louis Obispo with 12 acres, Monterey with 9, El Dorado with 8 and San Joaquin with 7. The balance of the vineyards, 33% are scattered about California.
Typical flavors of Albariño are lemon zest, grapefruit, honeydew, nectarines and a tinge of salinity and often finish with a slight bitter note or minerality note. I have noticed that American Albariño is crisp and with strong aromatic notes of stone fruits and honeysuckle.
What is a Sparkling Albariño?
This wine is made using the Mèthode Champenoise, the traditional method used for making sparkling wines. After the initial fermentation, the wine is bottled, and new yeast is added to start the secondary fermentation. This creates CO2 and gives the wine its signature bubbles.
Photo from Wood Family Vineyards
Each bottle then spends several months to up to six years aging upside down and rotated a quarter of a turn on a precise schedule. The angle is also steepened to allow the yeast/lees to collect at the neck of the bottle called riddling. Afterward, the wine is disgorged. It may be topped, then corked and labeled.
To help give a perspective on sugar levels for Champagne or Sparkling wines, here are the basic categories, going from sweet to dry based on dosage of sugar added:
• Doux: 50 or more grams of sugar added per liter. Outrageously sweet.
• Demi-Sec: 32 to 50 grams of sugar. Still sweet but showing some traction in the market.
• Sec: “Sec” in French means dry. But dry here indicates a medium sweet sparking of 17 to 32 grams of sugar per liter.
• Extra Sec: Meaning “Extra Dry” which is less sweet than Sec wine with 12 to 17 grams of sugar per liter.
• Brut: Up to 12 grams of sugar added. This leads to a balance of flavor and acidity. A bit more rounded than Extra Brut. This is one of the more popular levels of Champagne for consumers.
• Extra Brut: With fewer than 6 grams of sugar, this will produce higher acid and accentuate the carbonation.
• Brut Nature: With no sugar added (less than 3 grams), not common but a way for the winemaker to allow the quintessential nature of the Sparkling wine. This will provide strong minerality and high acidity.
Photo ©Michael Kelly
Do you know what the metal cage on sparkling wine is called and why it is used? A muselet (French: [myz. le]) is a wire cage that fits over the cork of a bottle of champagne, sparkling wine or beer to prevent the cork from emerging under the pressure of the carbonated contents. The pressure inside a bottle of bubbly is typically somewhere between 70 and 90 pounds per square inch or twice the pressure of a typical car tire! The muselet is an added method of security to keep the cork in place. Another fun fact is that in a flute of sparkling wine there are approximately one million bubbles.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
This sparkling wine spent about eighteen months on the lees compared to Champagne which spends a minimum of one year and often many more. This produces a light and refreshing sparkling wine. Admittedly I have a disposition to Albariño since I enjoy seafood and shellfish. This inaugural wine on the eyes possessed a clear and radiant straw coloring. On the nose, floral notes of grapefruit and Meyer lemon. On the palate, green apple and slight tastes of kumquat and grapefruit. A tinge of brioche completed the tasting along with stone fruit. Typical on the finish was a slight salinity, crispness and minerality. Beautifully constructed Albariño with the bonus of bubbles!
This inaugural release goes for $48/bottle and is 12% alcohol. The grapes come from the Kalthoff Common in Livermore.
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 shrimp pasta dish called One-Pot Lemon Garlic Shrimp Pasta. The ingredients call for fettuccine pasta, olive oil, unsalted butter, minced garlic, crushed red peppers, large shrimp (U12-14), salt & pepper to taste, oregano, baby spinach, Parmesan cheese, parsley, lemon juice and lemon zest. Accompanied by a fresh garden salad which included baby tomatoes, green onions, pepitas and bacon.
The refreshing sparkling Albariño was perfectly matched with the large shrimp and pasta dish.
This will make the annual list of Best Wines Tasted in 2024.
Other items to pair with Albariño are paella, sushi, fish tacos, shellfish and seafoods.
Sláinte,
Michael
2022 CULMINATION Cabernet Franc – A New Wine
Photo ©Michael Kelly
Background
The word culmination is defined by the “end point or final stage of something you’ve been working toward or something that’s been building up”. Synonyms are apex, climax, peak, pinnacle, summit or zenith. Wood Family Vineyards, having made dozens upon dozens of award-winning wines, decided to launch a second label. The second label is the culmination of intense understanding of the vineyard management, grape harvesting, production techniques, barrel choices and wines their customers desired. Simply stated the culmination of decades of intense knowledge and experience was more than appropriate to call the new label CULMINATION!
So why this new label? Often a second label is the function of selecting grapes from a particular row in the vineyard, special barrels, pricing profiling or ageing considerations. From conversations with Harrison Wood VP and Rhonda Wood the winemaker, the second label is much more than augmenting their current production. The CULMINATION label is reserved for a completely different selection and techniques producing some of the same varieties they produce at Wood Family Vineyards. For example, their Wood Family Vineyards award-winning Cabernet Franc (Gold Medal, Double Gold Medals, etc.) come 100% from the One Oak Vineyard. The CULMINATION Cabernet Franc comes from two vineyards, White Cat and Sachau. The combination of the two, plus different barrel and longer aging provided a unique and new tasting experience. Their intention is to introduce an elevated experience beyond their current offering and tasting room enjoyment. The CULMINATION wines will be targeted at wine connoisseurs and those wanting a more intimate experience with possible food pairings. Many new and exciting announcements will be forthcoming over the next few months including a CULMINATION EXPERIENCE.
The first two wines being offered in December will be the CULMINATION Cabernet Franc and CULMINATION Red Blend, a proprietary and changing blend. This story is about their new label CULMINATION, specifically the 2022 Cabernet Franc and the Red Blend will be forthcoming soon. More wine varietals to be considered are on the drawing board.
Photo ©Michael Kelly
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
As mentioned earlier this wine is from two vineyards in Livermore. White Cat Vineyards from Crane Ridge contributed 42% and the remaining 58% from the Sauchau Vineyard. This Cabernet Franc provides a truly remarkable flavor profile of Old-World verses California Cabernet Franc meeting. Many California Cabernet Franc wines are dark, robust, bold and earthy. French Cabernet Franc wines are typically elegant with softer silker tannins. CULMINATION Cabernet Franc pulls these two contrasting flavor profiles and presents them united in the same bottle. A great analogy for this wine is a gymnast on a balance beam requiring both grace and strength in a routine.
On the eyes the core center of the glass being an enticing dark color, yet at the rim is showing a lighter purple ring. On the nose, violets and dark fruits waft into the senses. I did notice that having left it open for an hour, more aromas were present. On the palate, here the gymnast analogy comes into play with not brutish force stating “take notice of me” but underlying structure and finesse coming into play. Dark fruit of raspberries and blackberries with a tinge of blueberries developed a full and complete play in the mouth. The finish was intriguing with initially soft and rounded tannins then developing into robust tannins- the combination of Old-World and California styles coexisting simultaneously. The wine can be sipped alone with its mellowness and yet bold enough to enjoy with a meal. This wine is for serious and discerning imbibers of Cabernet Franc.
For the 2022 Culmination Cabernet Franc only 150 cases were produced. It will be released in December 2024 at $80/bottle and at 13.7% alcohol. The barrel treatment was 36% new French oak and most of the balance used French oak with small quantity being neutral American oak. It was aged in barrels for 18 months. One of the unique characteristics of this wine will be its ability to be aged 10-15 years in my opinion.
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 lightly tenderized and marinated flank steak. It was marinated for four hours in 50% Chaka marinade and 50% Black Pepper marinade. Sprinkled with a Black Pepper Rub and stir fried in hot oil. Ingredients include garlic, snow peas and white mushrooms being added towards the end of the stir fry. Served and topped with bits of green onions. Accompanied by long grain and wild rice and a fresh garden salad. The salad included baby tomatoes, green onions, pepitas and bacon.
The food and wine pairing were spot on with the full dark fruit of the wine contrasting with the peppery meat, it was like a volleyball match with flavors traversing across the mouth rather than a net! The surprisingly strong tannins enveloped the meat, and the mushrooms provided the earthiness normally found in California Cabernet Franc.
I look forward to tasting it again in December when it is released.
Sláinte,
Michael
2021 BARRA of Mendocino Reserve Cabernet Sauvignon and Winter Comfort Food of Stuffed Bell Peppers
BARRA of Mendocino has a new label for their line of Reserve wines which are all CCOF (California Certified Organic Farmers). It is in honor of a historic oak tree found on its home ranch on the Redwood Valley Vineyards. It is both a foiled oak and grape leaves, embossed on a black background. On the back of the bottle, it states it is symbolic of their 70-year history making wine as in “Like an old oak tree, our roots run deep”. Martha Barra, winery owner and co-founder stated, “A powerful icon in our vineyards, the oak tree represents wisdom and knowledge, strength and endurance, stability and honesty”.
About CCOF (California Certified Organic Farmers)
In order to understand the winery, it is essential to understand what organic farming and certification is about. A very brief explanation, when Charlie Barra started the winery almost 40 years ago, he undertook a Herculean task of making it organic on his terms. In his words “Yes it’s more work (annual audits/certifications, paperwork, labor requirements), more risk (crop devastation from pests) and not necessarily a bigger payout, buts essential to the well-being of this planet”. His vision was remarkable.
BARRA of Mendocino has been CCOF for over 20 years and took 3 years of inspections prior to becoming complete. Charlie’s favorite saying is that he had been farming organically for over 55 years! Organic certification requires the vineyards are maintained without conventional pesticides or herbicides, synthetic fertilizers, sewage sludge, bioengineering or ionizing radiation. Crop covers of bell beans, red clover and peas are planted between the rows of vines and when flowering are then turned back into the soil for nutrients for the vineyards/grapes. The micro-organisms in the soil allow the vines to utilize the nutrients efficiently.
The Winery
Charlie followed his father and maternal grandfather who migrated to Mendocino County from Piedmont, Italy in 1906. Charlie began farming grapes in the mid 1940’s and in 1954 purchased Redwood Valley Vineyards. He worked vigorously with Karl Wente, Robert Mondavi and others to be one of the first growers of many varietals planted on the North Coast. Today the ranch grows organically Pinot Noir, Zinfandel, Cabernet Sauvignon, Sangiovese, Merlot, Petite Sirah, Chardonnay, Pinot Blanc and Muscat Canelli. Besides the BARRA of Mendocino label, they have two other labels, Girasole Vineyards and CORO Mendocino. Charlie passed away in 2019 and his wife Martha who worked with him for almost 40 years, is heading the family winery which now stands at 350 acres and a 2.8-million-gallon custom crush facility. They launched the BARRA of Mendocino Brand in 1997 and the Girasole Brand in 2003. Their son and daughter also have major responsibilities to keep the “family farm” running.
The Wine – 2021 Reserve Cabernet Sauvignon “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
The first thing that needs to be mentioned is be prepared to have your mind blown as to what kind of Cabernet Sauvignon can come out of Mendocino!! This was simply a wonderful surprise opening this bottle. The wine comes from their 50-acre vineyard site located at 764 feet in elevation and has been designated certified organic since 2007. The wine rested 18 months in 30% new French oak barrels and the balance being neutral. It was awarded Double Gold at the S.F. Chronicle Wine Competition.
Randy Meyer, the winemaker crafted an elegant wine! First on the eyes a deep royal purple with glistening hues around the rim. Medium to medium-heavy viscosity. On the nose this was no ordinary “milk toast or weak cousin” Cabernet Sauvignon from Mendocino, but immediately intense aromas of cherries and blackberry wafted into the senses. On the palate cocoa and vanilla coffee along with blackberry swirled lively in the mouth with a secondary offering of anise. On the finish, most notably it was smooth and silky with a fruit forward taste, yet notable tannins. It is 100% Cabernet Sauvignon with 87% Estate and 13% Home Ranch – both being certified organic. 1455 cases were produced and is listed on their website for $28/bottle. A classy and true Cabernet Sauvignon and at $28/bottle it is a bargain! It was aged 18 months in 30% new French barrels and the balance being neutral. The wine won a Gold Medal at the Mendocino County Wine Competition.
I don’t remember having tasted any Cabernet Sauvignon that compares to this bottle of immense flavor at this price point. One of my notes while tasting it was it hit my “Golden Triangle” of balance between fruit, oak and tannins. The result being a wine with a smooth, silky and delicious finish.
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 great winter comfort food, stuffed bell peppers. A twist to the normal recipe with olive oil, ground beef, diced yellow onion, minced garlic cloves, salt/pepper, Italian seasoning, tomato paste, brown sugar, marinara sauce, Worcestershire sauce, Sriracha sauce, rice and shredded cheddar cheese. Accompanied by cooked yellow corn.
Photo ©Michael Kelly
The thought was the semi-sweet and fruit forward of this wine would help “calm down” some of the “heat and intensity of the stuff bell pepper” which it did perfectly. The wine also had sufficient tannins to work the beef was spot on! A delicious food and wine combination.
This wine had already made my annual Best Wines Tasted in the year in the up to $50/category. That list comes out mid-December each year.
Sláinte,
Michael
2019 Cellar 13 Cabernet Sauvignon with Filet Mignon Steak
Photo ©Michael Kelly
The Winery
Darin Winton came from the public water services at 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 courtesy of 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
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 is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
First on the wine, which was just released October 2024, this wine already has received 97 points from Sunset International Wine Competition and Double Gold from the Orange County Wine Competition.
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 and red cherries dominate. Secondary flavors of red plum and even nectarine was present. On the finish velvety tannins coated the mouth with a tinge of jaggedness noted, along with powdery cocoa flavors and vanilla.
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 is listed at $45/bottle and only 125 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 pair this evening with a BBQ’ed filet mignon. First seared at 1500 degrees and then BBQ’ed and served medium rare and topped with a creamy blue cheese crumbles . Accompanied by infused mashed potatoes using two different blue cheeses, one for intense flavoring and the other for creaminess. Also sauteed asparagus was served. This was a beautiful and delicious food and wine pairing for the night.
Sláinte,
Michael
2021 Scenic Valley Ranch Vineyards Cabernet Franc & Rack of Lamb
Photo ©Michael Kelly
Our Friday Night Wine & Dine group met last evening at Verona18 restaurant for dinner and a lively discussion catching up. Verona18 is in Copperopolis at the Copper Valley Golf Course Clubhouse. Typically, each couple or individual brings a bottle of wine to share with the group. The restaurant sends out their daily special around noon each day, so everyone can bring a wine of their choice to dinner to complement the meal.
Photo ©Michael Kelly
On the special menu this evening were six items plus their standard menu. One of the appetizers was grilled octopus with chimichurri, acini de pepe salad. Three couples ordered it to start off the meal. Was able to snag a piece and it was very good.
Started out the meal splitting a Cesar salad.
Photo ©Michael Kelly
The special of the evening that caught my attention was the rack of lamb with a pomegranate demi and sunchoke puree. Was not certain of the sunchoke puree, so asked that it be served on the side. The rack of lamb was beyond excellent and tender. The pomegranate demi added a perfect touch to the lamb.
Photo ©Michael Kelly
The wine chosen was the 2021 Cabernet Franc which had won Double Gold Medals at the 5th Annual International Cabernet Franc Wine Competition in April 2024. This varietal possessed soft tannins to go with the lamb. The wine took a bit of time to “open up” but once it did the aroma was enticing with its dark color. The taste was between rustic earthiness and gentle dark fruit. On the finish the pyrazines and tannins were present but checked under control. An excellent choice this evening on the food and wine pairing.
All the wines brought were delicious and besides the Cabernet Franc being matched to the rack of lamb, so was the Wellington Merlot.
Photo ©Michael Kelly
Scenic Valley Ranch is a boutique and artisan winery located in Ramona in the Ballena Valley in San Diego area.
Photo from Scenic Valley Website
The winery and vineyard started many years ago but in 2023 Dennis and Sherry McGrath took over the ownership. Don’t really know too much about their operations but they hold a lot of member and guest events as well as making many award-winning wines! Next visit to southern California, Scenic Valley Ranch is on my itinerary.
Sláinte,
Michael
https://californiawinesandwineries.com
2019 Spangler Vineyards Carménère and Jalapeño Chili -Two Winners on a Cool Evening
Photo ©Michael Kelly
History of Carménère
The history of the Carménère varietal is as fascinating as it is happenstance! It was once one of the grapes in the Médoc region of Bordeaux, one of the original historical seven grapes of Bordeaux. It originally served a similar purpose as Petit Verdot, producing a deep red ink on wines. Carménère originates from the French word for crimson (carmin) which refers to the crimson color of the autumn foliage.
Photo from Pat Spangler of Carménère Vineyard
When the Phylloxera plague hit in 1867 destroying most of the vineyards in Europe, many thought the Carménère grape was extinct. It wasn’t until 150 years later that it was discovered that Chile had preserved the Carménère grape thinking it was Merlot (from clippings planted from France). DNA confirmed that it was the missing 6th varietal of Bordeaux.
Carménère Today
Carménère grows mainly in Chile, specifically the Colchagua Valley, Rapel Valley and in the Maipo Province. It is also grown in the Veneto region of Italy, and recently several wineries in Mendocino, Livermore, Lodi, Napa and Calaveras are producing it, albeit in small quantities. The 2023 USDA Statistical Service showed only 78 acres planted of the 284,341 in the state of California or .00027%. Oregon and Washington also have some root stock growing in Carménère, but their summary of red wine grapes planted does not even breakout Carménère!
Uniqueness of Carménère
As a varietal, it has the deep ruby coloring and aromas of red fruits. Tannins are softer and milder than Cabernet Sauvignon, thus its use in blending to soften a strong Cabernet. The use is like the use of Merlot in formulating an enjoyable blend. Chile produces a 100% Carménère which has a cherry and fruity flavor but has traces of smoke and earthy notes with the inky coloration
The Winery
Photo from Spangler Vineyards website
Spangler Vineyards is located at 491 Winery Lane, in Roseburg, Oregon. Roseburg is halfway between Eugene and Grants Pass and is considered southern Oregon next to Hwy 5. Pat Spangler moved from Chicago, initially looking for a winery in Sonoma County, but found an established winery for sale in Oregon in 2004. Once on the property the warm weather and various micro-climates were perfect for him to pursue his passion for Bordeaux varietal wines, especially Cabernet Franc and Cabernet Sauvignon.
His wines are focused on big, bold red wines such as Cabernet Sauvignon, Carménère, Cabernet Franc and Merlot. He also features some Rhone favorites such as Syrah, Petite Sirah and Viognier. Additionally various sparkling wines, an unoaked Chardonnay and others fill out his offering. The total production is around 2,500 cases with almost all going to the wine club members.
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Spangler Vineyards 2019 Carménère is from the southern Oregon vineyard called Griffin Creek. Just a bit more “earthy” than the 2020 review done November 2nd. The color was again a beckoning dark and enticing coloration. On the nose, this wine was amazing and possessed bountiful and alluring aromas of cherry and blueberry. On the palate, this was a strong and bold Carménère more reminiscent of a Chilean Carménère. On the palate, this was gritty and bold demanding your attention to its pedigree. The polarization on the palate was one of fruit and grittiness. Key was a “spicy clove” quality that was tantalizing and delicious. Red plum and green peppercorns frolicked and enticed the taste buds. At the conclusion a chewy and hearty wine, with leather and the concentrated fruits of plum and cherries provided a long finish. The tannins were structured with an edginess and spicy. The wine sells for $39/bottle and comes in at 13.5% alcohol. Only 139 cases were produced. Barrel treatment was 18 months in 1/3 new, 1/3 one year old and 1/3 two-year-old. The barrels were 50% American and 50% French. This wine has won 95 points at BTI/Tastings.com & Double Gold from SF Chronicle Competition, Double Gold at the Cascadia International Wine Competition 2023 and 93 points at Las Vegas Global Wine Awards.
This wine will make my annual Best Wines tasted during the year. Pat now makes three wines holding this distinction.
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
This cold (for California) evening in the high 40’s, a warm “comfort food” was in order. A new recipe was tried called Ground Beef, Black Bean and Jalapeno Chili. The recipe called for browning the meat and then draining in a colander. Then cook first in a pot the diced onions, carrots and celery. Then add tomatoes, beans the browned beef, jalapeno, chili powder, garlic powder cumin bay leaves and salt/pepper. Then let it simmer for three hours on the stove stirring frequently. This recipe was a sure winner and was the perfect food for this cool evening! Accompanied by corn bread and a fresh garden a salad.
Thinking that the gritty and strong taste and tannins of the Carménère would be perfect with cutting both the meat and tomatoes, which it was but it was not able to compete with the jalapeños, cumin and chili powder! While the wine was extremely excellent and the food scrumptious, we enjoyed the wine after the meal to fully appreciate all the nuances.
Sláinte,
Michael