Month: January 2025
2013 Robert Craig Winery Cabernet Sauvignon from Mt. Veeder – Truly Spectacular
Photo ©Michael Kelly
The Winery
Visited Robert Craig Winery back in January of 2016 and came home with several bottles. Opened one last Friday and needed to refresh the story! Located on top of Howell Mountain at the very top at 2,300 feet elevation, Robert Craig Winery has its production facility and estate vineyards. For those less adventurous a spectacular tasting room is in downtown Napa, the Robert Craig Winery Tasting Salon. Here is one view of the Howell Mountain vineyard with Spring Mountain on the other side of the Valley.
Photo ©Michael Kelly
Their entire production was 10,000 cases in 2016 with 50% being dedicated to their award-winning Affinity Estate Cabernet Sauvignon back in 2016. I met with Elton Slone, President and CEO and Stephen Tebb, winemaker for Robert Craig Winery. Elton provided in detail the history of the winery for the last 30 years. Elton, who is the managing partner, now at the helm shared his vision and reinvestment into the business to bring to market his passion for old world wines to the new world of Robert Craig Winery. He and Stephen are working hard to bring forth individual site expression into the wine. They offer, besides Affinity (a true Bordeaux), specific appellations like Spring Mountain, Mt Veeder, and Howell Mountain. Stephen, who has been producing wine for Robert Craig for the last eight years, appears to thrive on mountain fruit. The scores for their 2013 Affinity have been 93+ pts, 2012 Howell Mtn at 95 pts and 2013 Howell Mtn coming in at 95+ points from Robert Parker. These are balanced big reds with tamed tannins, acids with just enough push to allow for a fruit forward tasty wine. Here is where the magic happens on Howell Mtn, their production facility. The building on the left is the production facility and on the right is a cozy location for tasting wine.
Photo ©Michael Kelly
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Elton and Stephen explained the low yields on the various mountains where they gather their fruit. Howell Mtn for example typically produces only 1.8 tons per acre and Spring Mtn only 2.1 tons. That stated, the Howell Mtn fruit can have massive amounts of tannins, as high as 1400 compared to Valley coming in around 1200. So in their 2013 Howell Mtn Cabernet Sauvignon they introduced 12% Merlot to “round off and soften” the wine. On this one, they hit the bullseye! Their Mt Veeder which got the 95+ points from Parker, unfortunately goes to Club Members only—A good incentive to join!! Stephen is making solid handcrafted wines.
Antonia Galloni, VINOUS sums this up beautifully in his 2016 review of this wine stating “the 2013 Cabernet Sauvignon (Mt. Veeder) opens with a blast of dark blue/purplish fruit, spices, menthol and licorice. A host of graphite, slate, game, iron and savory notes appears later, adding considerable nuance throughout. The 2013 packs plenty of intensity …”. He rated it 94 points and it came in at 15% alcohol. Today it can still be purchased from the winery at $189/bottle. Bottom of FormThe winemaker’s notes state “The 2013 is especially dark and brooding, exhibiting the unique Mount Veeder terroir in its rich palette of black fruits and fine-grained tannins. Alluring black raspberry, blueberry and floral tones offset sweet tannins and a weighty, full-bodied opulence’.
If you are looking to add to your cellar or want a full body wine to drink, their remarkable wines are more than worthy of your consideration today. In the very near future, they will soar to be one of the premium wines of Napa Valley. Their trademark “Cabernet Sauvignon Elevated” is beyond the topography of the vineyards – it is all about quality wine. This evening their wine made my annual list of Best Wines tasted each year, this for 2025.
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
Paired this wine this evening with a seasoned and seared filet mignon at 1500 degrees on the BBQ. Served medium rare, moist and succulent. A blue cheese, butter and chive topping was prepared and served on top of each filet of mignon. This was so delicious!
Photo ©Michael Kelly
Photo ©Michael Kelly
A full and complete dinner was prepared by my wife for some longtime friends of forty seven years! Started out with a Honeycrisp salad that included vegetable oil, apple cider vinegar, apple cider, honey, lemon juice, salt, ground pepper, purple onion, Honeycrisp apples, Romain and iceberg lettuce, candied pecan halves, dried cherries and crumbled blue cheese.
Photo ©Michael Kelly
Then a medley of sauteed vegetables of zucchini, summer squash and snap peas.
Photo ©Michael Kelly
Followed by a twice baked potato with cheddar cheese and chives.
Photo ©Michael Kelly
Our friends brought homemade cheesecake and fresh raspberries with fresh blackberries (no photo).
A perfectly matched food and wine meal. We also enjoyed some other wines during the late afternoon (2021 Laird Sauvignon Blanc with appetizers) and with dinner a 2010 Robert Mondavi Reserve Cabernet Sauvignon and a 2022 Wood Family Vineyard Bourbon Barrel red wine. All were top notch and enjoyable wines.
Photo ©Michael Kelly
Sláinte,
Michael
Three Special Treats Today: 2022 Hindsight Chardonnay, Fresh Dungeness Crab and Petrale Sole.
Background
Photo ©Michael Kelly
One of the two annual events growing up as a child (and still today) was to take notice of where I heard the first Christmas songs being played (Chicago, Tokyo, Taiwan, San Francisco, etc.). The second was waiting for California Dungeness Crab season to open and get some freshly cooked crabs or crab meat. Whether at the local fish market or at Fisherman’s Wharf in San Francisco. When I stopped by my favorite fish market, Ohana Seafood in Modesto today, there in the display case was cracked fresh crab! It is like my heart skipped a beat as crab season was postponed this year in California due to the whale migration. Having stopped for some fresh seafood I simply couldn’t pass up the opportunity to take some crab home also. Hindsight Wines Chardonnay went with lunch and dinner today!
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
While having enjoyed past vintages of Hindsight Wines Chardonnay, this is the second review of their Chardonnay from Monterey County. As you can see on the eyes a glistening golden color with brightness and medium viscosity. On the nose the aromatic of green apple and peach. On the palate, a fresh and mild citrus of lemon, passion fruit coupled with a mellow butterscotch flavor. On the finish, minerality and brioche flavors complete this beautiful experience. The wine is 14.3% alcohol. With its heaviness, this provides a great mouth filling and savoring drink.
The wine is listed at $31.99/bottle and is perhaps one of the best values in the market today! This wine made my annual Best Wines tasted in 2024 for quality, taste and value for under $51/bottle. It now will be one of top five everyday Chardonnay wines in the cellar along with others from Suisun Valley, Livermore Valley, Sonoma Valley and Amador County.
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
Dungeness crab is expensive primarily due to its limited supply, constrained by a short window for production, size regulations, quotas, harvesting during difficult weather, market demand and fluctuations, etc. Dungeness crab has a sweet and delicate flavor and is known for their tender meat. Truly a gastronomical delight.
Global Seafood https://globalseafoods.com
Photo ©Michael Kelly
The meal this evening was two pieces of fresh Petrale Sole. Petrale sole is nutrient-rich, low in calories, mild and sweet taste, flaky texture, loaded with lean protein, omega-3 fatty acids, vitamins and minerals. It is also considered a sustainable choice when caught wild in the USA.
It was pan sauteed with white wine, garlic, fresh lemon juice, sea salt, black pepper, butter, olive oil, fresh thyme, minced chives, sprigs of Rosemary, minced parsley and Italian seasoning. Plated with fresh slices of Meyer lemon and Rosemary. Accompanied by sautéed snap peas. The food and wine pairing were nothing short of spectacular due to the delicate fish, light seasoning flavors and the tasty wine!
The Winery
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 in 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.
Left to right, Michael Weiss, William Boykin, Alisa Gean and Seth Gersh – Photo from Hindsight Wines
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.
Sláinte,
Michael
https://californiawinesandwineries.com
2013 Meyer Vineyard (Hestan Vineyards) Cabernet Sauvignon
(Photo ©Michael Kelly)
The Winery & Background
I had been purchasing both Hestan Vineyards and Stephanie labels for some time and one day, the tasting room manager suggested I try Meyer Vineyards. All of these are owned by Stanley and Helen Cheng who purchased the property in 1996 as a former cattle ranch. Fast forward after planting the vines, in 2009 well known winemaker Thomas Rivers Brown joined their team as winemaker. I purchased several bottles of 2014 and two weeks later, it was voted #8 of Wine Spectators Top 100 (2017). I called to see if any more were available, and they sold out in a matter of hours after the news release! Here is the story on the 2014:
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
(Photo ©Michael Kelly)
Opened this wine last night and remembered why I enjoyed it so much! This was one year younger than the award winning 2014 but you would not have thought it when tasting it. This wine on the eyes has a deep rich red color almost black with a medium heavy viscosity. On the nose aromas of black fruits including black cherry and spices of clove and a tinge of nutmeg. On the palate, it burst forth with the dark fruits, blueberries, along with vanilla, cedar and sweet pipe tobacco. On the finish velvety tannins yet noticeable, with a mocha finish. Layers upon layers of enjoyment and the structure was just about at its peak. It came in at 15.4% alcohol with barrel aging of 18 months and yet so smooth. This wine made my Annual Best Wines Tasted for 2025!
Hard to find the 2013 today, but if you do it goes from between $70 to $120/bottle and worth every penny!
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 new recipe called Garlic Butter Steak Bites. It called for sirloin steak or strip steak but substituted with a piece of Chaetubriand steak. It was cut up into cubes and seasoned. Then seared with sea salt/pepper, olive oil, butter, sliced mushrooms, minced garlic and chopped parsley. Accompanied by sautéed snap peas and roasted sliced and seasoned Yukon Gold potatoes and fresh garden salad topped with crumbled blue cheese. An excellent meal prepared and went well with the wine.
Sláinte,
Michael
2022 Wood Family Vineyards “VIVA” Cabernet Sauvignon – A Versatile Wine
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
The 2022 Wood Family Vineyards “VIVA” Cabernet Sauvignon is a great and versatile wine. It falls between some of the stellar Napa Cabernet Sauvignon (and now Wood Family Culmination Cabernet Sauvignon) and many commercial & grocery store daily wines! There are days where a big and bold Cabernet along with mouth puckering tannins is too much to have as a standalone wine. Conversely a “milk toast” commercial/grocery store Cabernet doesn’t provide enough fruit, balance and tannins to be enjoyed with a hearty steak. Now the solution appears with “VIVA” Cabernet Sauvignon by Wood Family Vineyards. This wine is mellow enough to enjoy by itself but can also packs enough punch to go with a meal.
Thus, the versality with the “VIVA” Cabernet Sauvignon. 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” and now “Culmination) 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 now “VIVA” provides a perfect mid-point Cabernet for the wine aficionado.
Photo ©Michael Kelly
On the eyes a deep and bright purple and maroon color stands out in the glass with a medium viscosity. On the nose aromas of cherries and flowers waft gently into the senses. I have stated this before and it is again true for the 2022 vintage, that on the palate this wine cuddles up like a down comforter on a cool winter evening. While tannins are present, they are absent of harshness or overwhelming oak layers upon layers to debunk. Vanilla, cranberry, raspberry and a hint of blueberry swarms about to provide a compelling wine to sip and enjoy. The finish is medium length and harmonious. Alcohol percentage is 14.3% and aged in French oak with 14 barrels being 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
For dinner tonight after some research on a pan-fried thick pork chop, a soft California Cabernet Sauvignon was listed. While never paired a pork chop with a Cabernet Sauvignon decided to give it a go! The thick 1 ½” pork chop was pre-soaked in a brine solution consisting of salt, water, peppercorns, garlic and red pepper flakes. This made the meat extremely moist.
It then was patted dry, seasoned with black pepper, minced garlic, sea salt and paprika pan fried and then baked. It was topped top with a cherry pepper sauce (not shown) and delicious. Accompanied by a baked Russet potato with chives and sautéed halved Brussel sprouts.
Having the cherry pepper sauce helped the food and wine blend nicely together. While each was great by itself, it is not a recommendation to follow having pork chops with Cabernet Sauvignon. A better choice would have been a GSM, Grenache, Petite Sirah, Sauvignon Blanc, etc.
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 their new and off the charts Culmination “Bordeaux style” Cabernet Sauvignon at:
Sláinte,
Michael
2021 Copia Vineyards “The Cure” GSM – Paired with a Gourmet Mediterranean Dinner
Photo ©Michael Kelly
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
What a wonderful experience last evening tasting for the first time the 2021 Copia Vineyards “The Cure” GSM wine. Words come up short in describing this delicious and full body wine. I tend to be a fan of straight varietals but have found some good blends over the years. However, this was off the charts in quality, taste and value. Upon the first sip it was like an Olympic diver penetrating the water with merely a splash. So, it was with this wine entering my palate that it went directly to my soul of wine experiences and memories, confirming its mysterious origins. True to its name, “The Cure”, it provided a healing of many preconceived notions on GSM blends being “soft and light”.
A little bit on the wine facts before describing the taste. It is a blend of Mourvèdre (45%), Grenache (28%) and Syrah (27%). Only 380 cases were produced from fruit mostly from Copia Vineyards Willow Creek Estate in Paso Robles (their first harvest from this vineyard) and smaller portions from another Willow Creek vineyard and one in Santa Rita Hills. The wine was aged for 20 months in 40% new French oak and the balance being neutral French oak. The wine comes in at 15.2% alcohol.
Photo ©Michael Kelly
On the eyes, this a dark and brooding ruby red and medium-heavy viscosity. Once placed under the nose to gain an insight to what was to come, aromas of mocha, dark French coffee and floral notes wafted into the senses. Then on the palate this wine exploded with dark chocolate, depth of the three varietals not commonly found in a GSM. Blackberries and blueberries bounced joyfully in the mouth beckoning yet another sip! On the finish, a plushness of the black fruit, along with a smoky quality and spice notes provided ample time to savor each sip. Additionally, beautiful and elegant, yet surprisingly perfectly appropriate tannins were present. The chocolate finish provided a great counterbalance making the textual chewy finish that was elegant and memorable.
This wine received ratings of 95 points from The Somm Journal, 95 points from Wine Enthusiast and 94-96 points from Jeb Dunnuck. This is a pedigree of quality represented in this GSM. This wine will make my Best Wines Tasted for 2025 (which is 7-8% of the 1400-1600 wines tasted annually). I record, log and rate each wine and this wine received my highest rating.
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
While not generally having GSM wines in the cellar, needed to figure out a food pairing. My wife and I did some research and came up with a Mediterranean meal which is highly recommended with a GSM wine. Then the cut filet mignon meat, along with the following ingredients were marinated for almost two hours. The ingredients for the marinade include a purple onion, fresh lemon juice, marjoram, oregano, parsley, paprika, black pepper, Himalayan Sea salt, olive oil and minced garlic.
The recipe called for sirloin beef but substituted filet mignon. Pieces of the filet mignon and vegetables were cut up to fit in the kabab grilling baskets preferred for grilling to capture all the ingredients rather than skewers.
Photo ©Michael Kelly
The meat was then placed into the baskets along with three different colored bell peppers slices (yellow, orange and green), purple onion slices and fresh whole rosemary springs. Placed on the BBQ between medium to medium-high temperature for about 10-12 minutes rotating the baskets 90 degrees every 2 to 3 minutes. Emptied from the basket and served in a pan.
Photo ©Michael Kelly
The meal was accompanied by a Mediterranean cauliflower rice consisting of almonds, extra-virgin olive oil, minced garlic, red pepper flakes, Himalayan Sea salt, chopped fresh parsley, lemon juice and freshly ground pepper.
Photo ©Michael Kelly
Additionally, a Ladolemono Greek salad and dressing was served that was delicious. Iceberg lettuce along with fresh lemon juice, dried oregano, sliced kalamata olives, minced garlic, Kosher salt, black pepper and extra virgin olive oil.
This meal was extremely tasty, spicy and provided a real Mediterranean experience. It was like Spain, France, Italy and Greece combined to throw a party! Combined with the wine, one of the best food and wine pairing enjoyed last evening.
The marinade was so tasty we are planning to use it in a tri tip steak later this next week.
The Winery
Photo from Copia Vineyards
The owners of Copia Vineyards and I have exchanged various emails and have set a plan to meet in March of this year. The word Copia means in Latin “abundance or plenty”.
Photo from Copia Vineyards
The owners Anita and Varinder Sahi became owners of 50 acres to farm Rhône and Bordeaux varietals in the Willow Creek District of Paso Robles. Today they have 40,000 vines planted and the estate grew another 26 acres in the Adelaida District.
Looking forward to tasting their complete line up that includes Rose, a white wine blend (48% Roussanne, 39% Viognier, 13% Picpoul Blanc), Grenache, Syrah, Tempranillo and Mourvèdre and of course another tasting of GSM! They are known for their concentrated and rich varietal characteristics with scores reaching 97 points.
Sláinte,
Michael
2022 Frog’s Tooth Winery Alicante Bouschet – The Prediction Coming True!
The Winery
Wrote a story this last summer (2024) that Frog’s Tooth was making significant strategic moves in revamping the winery. For a full recap of a 4+ hour discussion with the owner/managing partner Larry Aderman discussing the winery, the wines, their new winemaker Tana Cole and how they are elevating their game plan for the winery you can click the following link for specifics:
https://californiawinesandwineries.com/2024/06/14/frogs-tooth-winery-making-strategic-moves/
Photo ©Michael Kelly
I am happy to announce one of their first wines making a qualitative impact will be their 2022 Alicante Bouschet. This wine was produced by Tana at her previous winery with Frog’s Tooth purchasing the wine from barrels. They aged the wine additionally for several months in neutral French oak. In the future, they will be offering wine produced from the Frog’s Tooth vineyard.
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
What is Alicante Bouschet as many wine drinkers are not familiar with this varietal. It is a black grape with red flesh. The grape was first cultivated in France in 1866 by Henri Bouschet and is a cross of Petit Bouschet and Grenache. The result was a grape that has a deep color and higher quality than Teinturier du Cher. The grapes high yields and easy maintenance with its thick skin, encouraged its popularity to the French wine growers especially following the Phylloxera epidemic in Europe. It is now grown in Bordeaux, Burgundy, Loire Valley, Chile, South Africa and even in Alentejo, Portugal. In the United States it is grown in Napa, Sonoma, Madera, Lodi and Calaveras Counties, as well as other Sierra foothill areas. In California per their agricultural wine crush report for 2023, Alicante Bouschet represented only .001% of the total red wines!
First on the eyes is an enticing dark inky, almost black wine, with alluring depth. It is a heavy weighted wine. On the nose, black fruit arises to meet the senses including a light smoky aroma. On the palate is where this wine possesses its uniqueness and standalone quality. While having a great presence of fruit forwardness with blackberries, blueberries and black cherries, it is also counter balanced with spices and smoky traits. Mild tannins and on the finish one particular flavor was present of dark chocolate or mocha. If your “jam” is for big hearty and bold wine, this is surely worth your tasting.
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 meal this evening was a tri tip steak. It was marinated in Chaka sauce for 24 hours and seared on the BBQ at 1500 degrees. Served medium rare and accompanied by sauteed asparagus with mushrooms, a twice baked Russet potato with cheddar cheese, garlic French bread, and a Honeycrisp salad.
Photo ©Michael Kelly
The Honeycrisp salad included vegetable oil, apple cider vinegar, apple cider, honey, lemon juice, salt, ground pepper, purple onion, Honeycrisp apples, Romain and iceberg lettuce, candied pecan halves, dried cherries and crumbled blue cheese. For dessert a homemade cheesecake was prepared but unfortunately it was consumed so quickly, no picture!
The food and wine pairing were very good and will try the wine again soon. I have a strong feeling this will make my Best Wines Tasted in 2025.
Sláinte,
Michael
2018 Lavender Ridge Vineyard Roussanne and Patagonian Toothfish
The Winery
Picture from Lavender Ridge Vineyard Facebook
2018 Lavender Ridge Vineyard tasting room is in the town of Murphys in the lower Sierra Nevada foothills. Lavender Ridge specializes in Rhone varietal wines. They include Cotes du Calaveras Blanc, Viognier, Roussanne, Rolle, Grenache Blanc, Grenache Rose, Grenache, Cotes du Calaveras, Mourvedre, Syrah, Petite Sirah, Alicante Bouschet, Vin Doux and Anniversaire Blanc. They also feature an artisan cheese selection that is unique and has something for just about everyone.
Photo ©Michael Kelly
To read more about Lavender Ridge, see three previous articles:
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Roussanne on the eyes is a light radiant golden straw color with medium heavy viscosity. On the nose floral aromatics, hints of pear, apricots waft into the senses. On the palate, you are treated to a silky-smooth mouthful texture. The finish provides a soft nutty almond, compounded with a hint of honey and distinct minerality. This Roussanne is powerful with floral aromatics, with hints of peaches, pears and provided a rich and silky-smooth mouthful texture. The fullness of body, almost a creamy sense, is the key contributor making this a unique wine! Roussanne brings more acidity, elegance and aromatic complexities to the wine. Lavender Ridge 2016 Roussanne won Double Gold at the 2018 Sierra Foothills Wine Competition. Rich Gilpin, owner & winemaker, produces Roussanne as a standard varietal and a nice change up from Chardonnay! Today’s vintage is 2023 and it goes for $30/bottle. This wine has made my Annual Best Wines Tasted list for 4 years in a row. It will also make the list for 2025!
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
Picture from Wikipedia
Pulled this bottle from the cellar to enjoy with Chilean seabass. The actual name is the Patagonian toothfish. The name Chilean seabass was invented by a fish wholesaler named Lee Lantz in 1977. The “pre-historic” fish with its protruding mouth and teeth was not attractive to the American market. In 1994 the U.S. Food and Drug Administration accepted “Chilean seabass” as an alternative market name for Patagonian toothfish. This fish comes from the continental shelves around the subantarctic islands. Today it is served at most fine dining establishments and considered a delicacy. The taste is clean, sweet and hints of umami. The texture is firm and flaky and the color is a bright white fish meat.
Photo ©Michael Kelly
Cooked in a skillet with the following ingredients: soy sauce, olive oil, honey, minced garlic, parsley, lemon juice, Mae Ploy Sweet Chili sauce, Sriracha sauce, smoked paprika, Himalayan sea salt, pepper, and white wine. Served with sliced green onions and white sesame seeds. Accompanied by brown rice and special Holiday Honeycrisp Salad. The salad included vegetable oil, apple cider vinegar, apple cider, honey, purple onion, lemon juice, salt, ground pepper, Honeycrisp apples, Romain and iceberg lettuce, candied pecan halves, dried cherries and crumbled blue cheese.
The food and wine pairing were exquisite and a real treat this week. The wine surrounded each morsel of the flaky fish with its texture and flavors.
Sláinte,
Michael
https://californiawinesandwineries.com
2023 Wood Family Vineyards Chardonnay – Always a Refreshing Treat
Photo ©Michael Kelly
Background
Rhonda Wood has been making award winning Chardonnay for at least 7-8 years in a row, and before. I personally have enjoyed this wine extensively for the same amount of time. It has also won my Best Wines tasted over the years for the same amount of time. Over the past years, as a testimony of her quality of Chardonnay, I have purchased 8-14 cases a year. What I also find interesting is that while a thread of flavors is evident year to year, the nuances of the wine do change with the “terroir” of the year.
When one is consistent in a sport, they are called All Star, consistent in horse racing they are known as a thoroughbred, consistent in car racing they are called a champion, etc. All those accolades and more are indeed worthy of Rhonda’s Chardonnay and several of her other wines.
I have called the past Wood Family Vineyards Chardonnay the “Utility Player of White Wines” as it goes so well with so many dishes. I have written about the Chardonnay food pairing dishes that include Asian chicken wraps, swordfish, seared Ahi tuna, baked stuffed chicken, stir fried chicken with Bok Choy, baked butterflied chicken with Swiss cheese, blackened Mahi Mahi, Tempura chicken with noodles, shrimp Pad Thai, Firecracker chicken, seared scallops and many more dishes. This Chardonnay is always a welcome accompaniment.
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
First on the eyes a bright and deep golden color. Swirling the wine in the glass, you immediately see the thick and rich texture of this wine. On the nose when cold, a slight lime note wafted in the senses, but as it warmed up, green apple and a tinge of green tea was present. On the palate most notable was the weightiness of the wine in the mouth. Honeydew melon was the dominant flavor with both a buttery brioche dough and soft lemon zest and almond coming to the party. Also, on the finish a fresh star fruit quality was present. This year the butter scotch finish was not present, yet the wine encapsulated the mouth with a spring freshness.
The 2023 comes from two vineyards with 70% being Wisner and 30% being from Kalthoff Common area. These are on opposite sides of Livermore. Barrel treatment was 100% French oak with 32.5% being new, 30% being once used, and the balance being neutral. The wine was aged 9 months, and 900 cases were produced. The lees were stirred once every two weeks for five months. It was released in August 2024 at $36/bottle and comes in just slightly higher alcohol than the 2022 at 14.6%.
The 2022 Wood Family Vineyards Chardonnay won Double Gold at the San Francisco Chronicle Wine Competition and fully expect the 2023 to do the same!
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 food and wine pairing this evening was a lemon garlic chicken dish. The lemon breast was marinated in lemon and garlic for two hours before cooking in a skillet. Ingredients included fresh lemon juice, extra virgin olive oil, minced garlic, Italian seasoning, red pepper flakes, chopped Italian parsley, kosher salt and black pepper. Accompanied by sauteed broccoli & button mushrooms and risotto. The lemon flavors in the dish paired beautifully with lemon traits in the wine and the brioche mouth filling texture caressed the garlic and red pepper flakes. An excellent food and wine pairing this evening.
The Winery
Photo from Wood Family Vineyards website
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:
Sláinte,
Michael
2010 Larkmead Vineyards Solari for Our Belated New Years Dinner
Background
Photo ©Michael Kelly
We celebrated New Years a few days after as we were tied up babysitting. Our usual course of activity on New Years is to have one of our longer stored wines and a nice meal either at home or out. There was a break in the weather, so we were able to BBQ last evening.
The Winery
Photo from Larkmead Vineyards website
Larkmead Vineyards is a long-established winery in Napa Valley. Originally founded in 1895, incorporated 115-acre estate under the stewardship of the Solari-Baker family. Dan Petroski, winemaker for Larkmead Vineyards for this vintage, has consistently produced exquisite and age worthy wines for years. We were wine club members for many years. This rested comfortably for 11-12 years in the cellar and was truly worth “stashing away”. It received 96 points and could have easily received 98 (IMHO). It is 100% estate grown Cabernet Sauvignon. Today winemaker Avery Heelan oversees bringing their wines to market but have not tasted her recent vintages.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
This wine was opened about 2 ½ hours before the meal to be decanted and filtered. I have been using this Royal Selangor funnel with a stainless-steel mesh for almost 20 years. At the bottom of the funnel are five “ports/channels” which the wine is jettisoned to the sides of the decanter and continues down the decanter’s walls in a gentle fashion. This allows for the wine to be completely aerated.
I first saw this in 2003 at a restaurant in Toronto at dinner. As it turned out this was a winner in 2002 of the Japan Industrial Design Promotion Organization’s Good Design Award, German Red Dot Design Award: Product Design, and a Bronze in the USA’s IDEA Industrial Design Excellence Awards. A truly simple and effective device.
Photo ©Michael Kelly
On the eyes, an extremely dark purple color and medium heavy viscosity. One smell of the wine, your expectations were focused and expectations set! It is a fruit driven vintage, with aromas of raspberries, blueberries and vanilla. On the palate, it burst open with an extravaganza of flavors like the conclusion at a major fireworks display. The earthiness counterbalanced with floral notes, soft vanilla tobacco, black cherry and black licorice provide explosion after explosion in the mouth. The finish was one of the longest lasting wines this year. The tannins were still omnipresent with structure and the acidity was truncated due to the expressive fruits. This is a wine that beckoned one to sip and savor each droplet in the glass. This will make my Best Wines List tasted for 2025! The current release is 2021 and the winery sells it for $200/bottle. I have not tried the 2021 but have had this wine year after year since 2009.
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 rib eye steak seared on the BBQ at 1500 degrees! Dry rubbed with my wife’s special spices and served medium rare. Accompanied by a Yukon Gold potato and a fresh garden salad with Champagne dressing. A great food and wine pairing this evening toasting in the new year.
Slainte,
Michael
2012 Beronia Gran Reserva Rioja
Photo ©Michael Kelly
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
This wine used 93% Tempranillo, 4% Graciano and 3% Mazuelo grapes. Unique to this winery is the use of French oak barrels for 28 months and to complete the aging process leaves it in the bottle for another 36 months before release! The wine comes in at 14.5% alcohol. Their recommendation is to drink before 2033. Decided to open it about mid-point in its maturity and it was very good.
First on the eyes a deep radiant red almost blackish coloring. On the nose ripe plums and an earthiness note. On the palate, this Rioja shines with dark fruits of figs and plums, slight tobacco and a modicum of blueberries and walnut flavors. While enjoying each sip, the structure and tannin are layered and mature. The finish is long, offering complexity and balance at the same time.
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 for dinner with baked chicken cheese enchiladas. Ingredients included cream cheese, sour cream, fresh salsa, Cheddar cheese, yellow corn, cumin, dried oregano, cayenne, salt & pepper, sliced scallions and 8-inch flour tortillas. Accompanied by yellow corn (same used inside the tortillas). The dinner was another wonderful wintertime comfort food. The food pairing with the wine was extremely good with each morsel of food being enveloped with the Rioja wine.
Sláinte,
Michael
- ← Previous
- 1
- 2
- 3
- Next →