2021 Wood Family Vineyards Clone 30 Cabernet Sauvignon
Background
Rhonda Wood makes several Cabernet Sauvignon wines either as 100% varietal or in a “Bordeaux style” blend. The “Clone 30” has been considered her esteemed and special Cabernet Sauvignon harvested from her estate vineyard. It will now be moved to their new CULMINATION offering starting with the release in December 2024.
The Winery
Photo ©Michael Kelly
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 – “Wine is bottled poetry” – Robert Louis Stevenson
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. Once on the palate, blackberries dominate, and secondary flavor of crab apple and a modicum of rhubarb is also present. On the finish, a multi-layered textual feel and the tannins are present to provide an ample “teeth clinging” sensation with edgy tannins, but still smooth and enjoyable.
photo ©Michael Kelly
Only 95 cases produced, and it will be released December 11th with a price of $80/bottle. Her 2019 “Clone 30” Cabernet Sauvignon won Double Gold at the SF Chronicle Wine Competition. This 2021 has 14.8% alcohol.
It is 100% Cabernet Sauvignon from their estate vineyards. It was aged 17 months in 50% new French oak barrels and the balance being once used French oak barrels. Then combined and aged another 12 months in 100% new French oak barrels. Splitting the barrel fermentation provides, in Rhonda’s words, “a velvety finish with structure”.
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 seared (1500 degrees) and BBQ’ed ribeye steak this evening and served medium rare. Accompanied by cheesy potato casserole. Also, a fresh spinach salad with slices of purple onions, bacon, green onion, dried cranberries and candied pecans with a Northern Italian dressing.
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.
Sláinte,
Michael