Month: May 2025
2022 LVVC Blend from Wood Family Vineyards
Photo ©Michael Kelly
Background
Photo ©Michael Kelly
What is LVVC? LVVC stands for Livermore Valley Vintners Collective a group of winemakers in Livermore Valley who showcase what can be achieved solely with Livermore grapes. Each year a “framework” of grape selections and percentages are announced. Each of the participating wineries make their wines according to the strict framework (usually one varietal with a percentage) and up to several grapes with a minimum and maximum percentage. This allows each winery to have “similar expressions” of the blend yet allowing individual creativity.
Photo ©Michael Kelly
This year’s requirement was to have a min/max of 35-40% Cabernet Sauvignon and balance being up to five varieties with no more than 25% of any other. The wineries participating this year for the 2022 release were: Fenestra Winery, JMC Cellars, Las Positas Vineyards, Page Mill Winery, Rosa Fierro Cellars and Wood Family Vineyards. The percentage each chose are listed in the above picture.
This year’s release event was held at the Bankhead Theater in Livermore on May 22, 2025.
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Wood Family Vineyards blend was 35% Cabernet Sauvignon, 25% Zinfandel, 25% Grenache, 10% Syrah and 5% Petite Sirah. All the blends this year were a combination of Bordeaux and Rhone varieties which proved interesting to pair with food. More below on that subject.
In previous vintages, it was very easy to taste and disseminate each varietal, but this year was a bit more difficult. The Zinfandel was easy with ripe berries, black pepper and spiciness. The Grenache was light and its berry driven fruit was tucked away behind the bolder Zinfandel. The Syrah provided body and dark fruits of blackberries and blueberries. The Petite Sirah added a boldness to the wine as well as tannins and dark fruit.
A very enjoyable drinking wine with both boldness and subtle nuances to be discovered in each sip.
The 2022 LVVC from Wood Family currently goes for $45/bottle. It came in at 14.7% alcohol and was aged in 50% new oak barrels for 19 months. A wine to be consumed stand alone or with very selective meals.
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 dry rubbed pork tenderloin drizzled with Cherry Pepper sauce. The dry rub consisted of brown sugar, smoked paprika, garlic powder, onion powder, sea salt, black pepper, Italian seasoning and a pinch of chili powder. Accompanied by a baked Russett Potato, sauteed zucchini with tomatoes and onions. A fresh garden salad with cherry tomatoes, purple onion, apple slices and pepitas.
The wine with its variety of grapes worked wonderfully with the bold flavors of Zinfandel with spicy notes surrounding each bite with fruit. The Cabernet and Petit Sirah with its tannins and bold flavors and adding texture to the meal. The flavorful seasonings were simply symbiotic to the spices of the dry rub. The Grenache stood up nicely to the pork’s richness. And the Syrah’s intensity also worked hand in hand with the smokiness of the pork’s dry rub.
The Winery
Photo ©Michael Kelly
Many stories on Wood Family Vineyards have been written and I would suggest the following links to get a better understanding of the winery and wines offered.
https://californiawinesandwineries.com/2025/01/20/2022-wood-family-vineyards-big-wood-zinfandel/
https://californiawinesandwineries.com/2024/08/23/2022-wood-family-vineyards-chardonnay/
These links will help provide you the breath, scope and award-winning wines offered by Wood Family Vineyards.
Sláinte,
Michael
2023 Soquel Vineyards Pinot Noir from Ben Lomond Mountain, Beauregard Ranch
Background on Pinot Noir in Italy
Picture from Wikipedia
The winemaker for Soquel Vineyards, Peter Bargetto of Italian descent, thought it was interesting his love of Pinot Noir. So a little exploration of the history of Pinot Noir in Italy was due. Most wine aficionados associate Pinot Noir with France and California, yet Italy is steeped in Pinot Noir history. The name Pinot Noir translated from the French as “pine and black”. The pine describes the tightly clustered pinecone shaped of grape bunches. The black referencing the color of the grapes. The tightly bunched clusters of Pinot Noir make it very susceptible to both mildew and uneven ripeness compared to other varieties. With a late summer rain, Pinot Noir has been called the “heartbreak grape” due to its shaped clusters. A great quote by noted California winemaker, Andre Tchelistcheff stated aptly “God made Cabernet Sauvignon whereas the devil made Pinot Noir”.
Map of Northern Italy by http://www.mapsofworld.com
While the Pinot Noir grape can be traced back to the 1st Century, it does have a rich and long history in Italy. In Italy in the Alpine northern regions of Alto Adige and Lombardia. Some of the first references to Pinot Noir, called Pinot Nero in Italy, trace back to the 1700’s being cultivated in vineyards. Pinot Nero is popular in the Franciacorta region of Lombardy where it is used to make sparkling wine. While being one of the oldest cultivated grapes with unknown but debated origins, it is speculated that the Romans brought the grape to Burgundy and Italy. Other areas in Italy producing Pinot Noir include Friuli Venezia Giulia and Tuscany.
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
This Pinot Noir comes from Beauregard Ranch grapes located in Ben Lomond, California in Santa Cruz County. The vineyard is located at 1800 feet elevation.
It was aged in 100% French oak barrels ranging from 1-3 years of age for 24 months. Only 127 cases were produced and is sold for $50/bottle. It is 13.2% alcohol. Wine Enthusiast in 2025 just recently rated it 96 points and at the 2025 SF Chronicle Wine Competition it was awarded a Gold Medal.
Photo ©Michael Kelly
First on the eyes a light crimson and purple coloring, presenting a semi-translucent presence, highlighting its “light and airy” appearance. On the nose the dominant aroma of freshly picked strawberries and damp forest waft deep into the senses. Once on the palate, the strawberries awaken in the mouth like a crashing musical cymbal and then settling down in the mouth like a soft and dainty piccolo notes. Secondly, flavors of minerality followed closely providing a mouth-filling experience. At the end, tingling tannins with crisp acidity provide an intriguing scenario. A tinge of cranberry provide a slight tartness that is counter-balanced with the strawberry and raspberry fruit.
Photo ©Michael Kelly
This wine made my annual list of Best Wines Tasted in the year! Only 2-3% of the roughly 1800 wines tasted make this list. This wine will make the list for both quality and value. That makes two Soquel Vineyards making their debut on this list for the first 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 to pair this evening with a new dish for us called Balsamic Caprese Grilled Flank Steak. The flank steak was tenderized and marinated for 8 hours with the following ingredients: olive oil, minced garlic, Dijon mustard, kosher salt and black pepper. Separately cherry tomatoes, fresh Italian mozzarella balls, chopped fresh basil leaves and olive oil were mixed in a bowl. The steak was placed on the grill reaching 1500 degrees and then sliced. Served medium-rare on a plate with tomatoes, mozzarella balls, basil and then drizzled lightly with balsamic reduction.
Photo ©Michael Kelly
Accompanied by quartered and roasted Yukon potatoes with fresh grated Parmesan cheese.
A wonderful and tasty food and wine combination. Was a bit “unsure” if the balsamic would be too much for the Pinot Noir, but it was nicely matched with just being lightly drizzled. As a first time preparing this dish, it was a solid A-. We discussed adding some additional spices into the marinade next time to give it a bit more zip.
The Winery
The winery is steeped in history going back to 1919 with Giovanni Bargetto purchasing 52 acres. Giovanni Bargetto moved to Soquel from his winery located in San Francisco. He sold the entire property in 1945. In 1999 they had the vision to purchase 5 ½ acres from the original 52 acres. Today the winery is located at 8063 Glen Haven Road, Soquel, California. Soquel is just south of Santa Cruz and up in the hills above New Brighton State Beach. Giovanni was the grandfather of two of the current owners, Peter Bargetto and his twin brother Paul Bargetto. The third owner is their long-time good friend Jon Morgan.
Photo from Soquel website
They opened the winery in the Santa Cruz Mountains in 1987. All three kept their “day jobs” for about 10 years learning to craft their wines. Grapes grown on their property and in the Santa Cruz Mountain AVA includes a variety of Pinot Noir’s (six different labels), Chardonnay, Sauvignon Blanc, Cabernet Sauvignon, Merlot, Cabernet Franc and Nebbiolo. They offer the following varieties from outside the region: Atlas Peak Cabernet Sauvignon, Atlas Peak Merlot, Pyramid (Partner’s Reserve) from Napa Valley, Re Summers Ranch Merlot and Red Blend.
For more information about the winery and other wines they offer see a previous article at: https://californiawinesandwineries.com/2025/05/06/2023-soquel-vineyards-pinot-noir-santa-cruz-mountains/
In conclusion, a spectacular meal and an exquisite Pinot Noir wine were enjoyed last evening!
Sláinte,
Michael Kelly
Iron Hub Winery with Live Music in Amador County
Background
L to R Spencer, Beth and Tom Jones (photo from Iron Hub Winery website)
I have written several stories about Iron Hub Winery, specifically on their Chardonnay and Zinfandel wines. Both are exceptional and both have previously made my annual Best Wines Tasted in a calendar year.
Zinfandel: https://californiawinesandwineries.com/2024/09/26/2020-iron-hub-old-vine-zinfandel-2/
We recently ran out of both their Chardonnay and Zinfandel and with summer about to be in full swing, both wines have many food pairings on the horizon. A visit was planned for Sunday to Plymouth, California in the lower Sierra foothills. Planned the visit with good friends of 47 years, the Strubbe’s.
The Event
The Sunday event featured live music from Georgetowne Music (Country and folk) with a food truck present. We brought various snacks (crackers, cheeses, lunch meats, grapes, etc.) to enjoy the wines being offered for tasting. It was a great day sampling the various wines which were offered and changing out and tasting others. We started with their 2021 Chardonnay ($34) and without a doubt a great vintage! Saw something new on their menu and asked if we could taste their Proprietary Reserve Chardonnay ($48) which I did not know they made. Frankie, our knowledgeable server obliged us and brought a bottle to serve us all a tasting. Also an excellent wine being 16 months in new small French oak barrels, 11 months in bottle. While excellent, for my taste buds it was a bit “too oaky” but still delicious.
Photo ©Michael Kelly
Next up was the 2021 Barbera ($34) and their tasting notes offer up the following description: “The bright cherry and raspberry aromas are the first to be noticed, followed by plum and a hint of toasted oak. On the taste, the bright cherry continues with rich blackberry and plum up front. In the middle of the sip, subtle tannins and boysenberry emerge. The tannins are well integrated with the fruit flavors, and there is a long finish with dark berries, leather, and a touch of smoke”.
Photo ©Michael Kelly
This was followed by the 2021 Old Vine Zinfandel ($39) that again hit my personal preference for a drier, livelier and spicy Zinfandel. Their description stated “This Zinfandel wine is rich, has a full body, and a smooth texture. It has wonderful aromas of dark cherry, boysenberry, and spices such as white pepper and clove. On the first sip, the flavors of blackberry and cherry are prominent. The fruit flavors continue to develop with each sip, with boysenberry and sweet cranberry emerging. Flavors of vanilla and plum integrate with a nice structure of leathery tannins. On the long finish, the tannins integrate with plum, cherry, and a hint of pepper”.
Photo ©Michael Kelly
Our next wine was the Petite Sirah ($39) which was comprised of mostly Petite Sirah with 9% Old Vine Zinfandel, 8% Barbera, 3.4% Syrah. Their description was “the wine offers lush blackberry jam, blueberry, and plum flavors, with well-structured tannins and subtle hints of bittersweet chocolate and black pepper spice on the finish”.
Photo ©Michael Kelly
The one wine which had eluded my tasting for the last three years is called Resolute ($38) a red blend comprised of 78% Aglianico, 14% Barbera, 6% Syrah and 2% Mourvèdre. A collector and fan of Aglianico I was anticipating this wine to “wow” me immediately. Since it was not offered for tasting, I ordered a bottle for the table. While on the nose it was a beautiful bouquet and aromatic, the taste and flavoring was a bit subdued. An excellent wine but with the other varieties added, again a bit tame to add to the cellar. That said, a very good sipping wine and the bottle contents “evaporated” quickly!!
Photo ©Michael Kelly
Here is a videos showing the beautiful vistas on the patio and a photo still showing snow on the higher elevations of the Sierra’s. What more could one ask for besides good wines, great company, fun music, delicious treats and scenery of the Sierra Nevada Mountains to make a great afternoon?
Video ©Michael Kelly
Photo ©Michael Kelly
We did come home with bottles of both the Chardonnay and Old Vine Zinfandel!
Sláinte,
Michael
2021 Gracianna Cabernet Sauvignon, Stagecoach Vineyard, Napa Valley
Background
Photo ©Michael Kelly
It seemed only appropriated to start off Memorial weekend thinking of those who sacrificed so much for all of us. Gracianna meaning giving thanks and being grateful.
The Winery
Photo from Gracianna website
The name Gracianna is for Trini Amador III’s (owner) great grandmother (Gracianna) and they wanted to incorporate all they had to be grateful for and show their gratitude. Even on the back of the bottle, it reads “Gracianna is for those who have something to be grateful for”. The winery is set next to the Russian River on the well know “Miracle Mile” home of some of the best Pinots just outside of Healdsburg. The “Miracle Mile” is the confluence of a tectonic age, alluvial soils left by a wandering river, water flowing off the Sonoma Mountain range which carried with it eroded volcanic material–all of these factors created soil with large amounts of clay in the central portion of the Russian River Valley appellation.
Photo from Gracianna website
Gracianna produces several thousand cases per year of which 70% is for various Pinot’s. The balance of production is for Zinfandel, Sauvignon Blanc, Chardonnay, Merlot, Cabernet Sauvignon and Sparkling Brut Rosé – Blush Cuvée. All their Pinot’s are produced in the Burgundian style with French barrels. They use clones 667 and 777 for their Pinot’s in the vineyard and then blend the two. The wine making is a “family affair” with all giving “gratitude” for the fruit of the vineyard.
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Those familiar with Napa Valley are no stranger to Stagecoach Vineyards which ranges from 1,100 to 1,750 feet elevation. At this elevation the fog is typically lower providing the fruit a longer ripening season. More time on the vine results in bold, ripe fruit providing a robust experience.
Photo ©Michael Kelly
The wine is 100% Cabernet Sauvignon, with aging in 100% French oak barrels. Only 95 cases were produced and 15.2% alcohol. Priced at $128/bottle and currently as of this writing is on sale (check their website). This wine won a Gold Medal at the 2024 SF Chronicle Competition, a Gold Medal at the 2024 Sommeliers Choice Awards, Silver Medal at the Press Democrat North Coast Challenge and a Silver Medal at the 2024 Los Angeles Invitational Wine Challenge.
First on the eyes and deep dark hue of red, almost black hints of the lushness to follow. On the nose blackberries and blueberries waft gently into the senses. Once on the palate the bright and “bursting flavors” of the dark fruits of black cherries, blackberries and blueberries are dominant. Secondary flavors and mid-palate provide hints of dark roasted coffee and vanilla. On the finish, the tannins start off strong and bold but are tamed down with soft vanilla residual notes, making this a complex and delightful wine concluding each sip with finesse and grace.
Photo ©Michael Kelly
I am thankful that this wine is now on my annual list of Best Wines Tasted for 2025! Only 2-3% of the approximate 1800 wines tasted yearly make this list that is published at years end.
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 specifically for this seared filet mignon at 1500 degrees this evening and served medium rare. Accompanied by a Yukon Gold potato and sauteed asparagus. Also served for an unusual dessert was a salad of halved cherry tomatoes with fresh basil, mozzarella cheese, sea salt, pepper and extra virgin olive oil. Mixed in were a few semi-dried tomatoes from Italy that were mixed in sunflower oil, salt, sugar, parsley leaves, powered garlic and oregano leaves. This made for a perfect conclusion to the meal.
Photo ©Michael Kelly
An excellent food and wine pairing this evening leaving the dinner table completely full and appreciating fine food and wine.
Sláinte,
Michael
2023 Lloyd Cellars Carneros Chardonnay – A Reunion of an “Old Friend”
Photo ©Michael Kelly
The Winery
Photo from Lloyd Cellars
About 10 years ago I was purchasing Lloyd Cellars on a regular basis as it was a solid Chardonnay. Recently I was given a bottle of the 2023 Lloyd Cellars, and a lot has changed! The wine went from a very good Chardonnay to an excellent Chardonnay.
Rob Lloyd is the Founder and Winemaker for Lloyd Cellars. His background is in Economics, graduating from UC Irvine. He then moved to Napa and began working in the tasting room and harvest at Cakebread. His interest continued as he worked in the tasting room at Stag’s leap Wine Cellars. Here his conversations with winemaking and vineyard staff inspired him to go back to study enology. After fulfilling the required chemistry and biology classes he was accepted into the master’s program at UC Davis. After graduating from UC Davis in 1999, he began his winemaking as Assistant Winemaker at La Crema Winery. His next position in 2001 blazed his trail and set his direction. He became the assistant winemaker at Rombauer Estate, then an associate winemaker and in 2006 became the Winemaker until 2008.
Photo ©Michael Kelly
The name Lloyd, of Welsh origin, primarily means “grey” or “gray-haired”. It comes from the Welsh word “llwyd”. The name may also be interpreted as symbolizing wisdom and mature intellect, as gray hair is often associated with age and experience. While Rob may not have gray hair, he certainly has wisdom and knowledge for making excellent Chardonnay!
Rob and his wife Bonnie established Lloyd Cellars in 2008 along with Lloyd Consulting. In 2009 he co-founded JAM Cellars. He now focuses on Lloyd Cellars and limited consulting partners today.
Today Lloyd Cellars produces Chardonnay from two regions, Cabernet Sauvignon and Pinot Noir.
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Opened this bottle the other night and right away the aromas burst into the olfactory senses with a swirling of exotic fruit, flowers and oak. Once in the glass a radiant golden color immediately brought to mind that this was a unique wine to behold. The viscosity in the glass was heavy and weighty. On the nose, honey crisp apple, pineapple and pear rose up to greet the imbiber. On the palate, those fruits along with creamy Irish butter texture, toasted oak notes and mango / honeydew melon provide a mouth filling experience. The finish was exotic, rich and provided hints of caramel.
Photo ©Michael Kelly
The wine was rated 94 points by Tasting Panel Magazine. The grapes come from the renown Sangiacomo Vineyard in Los Carneros and aged 10 months in American oak barrels. The wine is left on the lees until bottling which provides such a wonderous mouthfeel and layering. It is 100% malolactic, coming in at 14.5% alcohol and is listed at $42/bottle.
Photo ©Michael Kelly
This wine just made my annual Best Wines Tasted in 2025 for both taste and value. Only 2-3% of the approximately 1,800 wines tasted in a year make this list.
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 sliced chicken breast stuffed and topped with Pico de Gallo and a blend of three cheeses. Accompanied by Spanish rice with added freshly roasted yellow corn, sliced green onion and black beans. Also served was a beautifully prepared fresh garden salad with green onions, black beans, corn tortilla chips, cut cherry tomatoes and cheese.
The anonymous quote “Adventure may hurt you, but monotony will kill you” applied to this dinner. Thought perhaps the Chardonnay would work with this dinner. While the wine was scrumptious and the meal delicious, the two were an average pairing as the Pico de Gallo was too strong for this great wine. We switched to a Sauvignon Blanc that paired much better but absolutely finished the splendid Chardonnay watching a movie after dinner! Will find another bottle to pair more appropriately next time.
Sláinte,
Michael
Test Results of 1” Square REUSACUBE for Keeping Wine Cool
Photo ©Michael Kelly
I recently did a story on REUSACUBE new 1” square re-usable cubes filled with distilled water just being released. This now gives them two products: their 2” square cube and now their 1” cubes. You can read the previous article at:
I had not done the testing as I had done with the 2” cubes for the 1” cubes but now have the results.
Photo ©Michael Kelly
I took three identical Sauvignon Blanc wine glasses from Riedel and poured equal amounts into each of them. The consensus by wine aficionados is that Sauvignon Blanc wine should be served between 45-50 degrees. This Sauvignon Blanc pulled from the cellar was 56.5 degrees. Once the test was set up the wine in the glass had increased to 57.4 degrees in all three glasses. Many approaches could be taken, and I measured the wine from the cellar and its temperature after setting up the experiment. I used a temperature gauge that calibrated the temperatures to one decimal. Using one glass as the baseline and one glass with the 1” REUSACUBE with two cubes and one with 3 cubes . The house temperature was 75 degrees, and the outside temperature was 82 degrees on the day of testing. Here are the results being measured every 10 minutes:
Observations and Conclusions
*The REUSACUBE did in fact keep the wine cold and cooled it down from the stored temperature with 3 cubes doing a quicker job.
*The wine glasses used did allow a partial submerging of the CUBE. This created a reduced ratio of REUSACUBE to liquid, yet still chilled the wine.
*I was surprised how fast the wine warmed up in a standalone position without the CUBE, meaning no person was holding either the stem or the bowl of the glass! Nor was any wine consumed in the glass. With the wine being consumed the temperature would be cooler (cube to liquid ratio).
*With this being a stagnant test setup, a live one being a certain amount of the wine would be consumed. This, however, would introduce too many variables on time depending on how everyone drank their wine. For someone consuming it quicker, the temperature test may vary.
*The 2” cubes and the temperature changes are recorded in the previous story focused on a Chardonnay glass with a larger opening.
*Usually when taking a bottle of Sauvignon Blanc out of the cellar, it is chilled in the refrigerator for about 20 minutes to get it to the right serving temperature. Both the 2 cubes and 3 cubes result showed a temperature swing of +.7 degrees and -.6 respectively. Both did extremely well at 75 ambient temperature. If this was held outside, then the 3 cubes scores would have presented a more stable temperature.
*Once the experiment was concluded very little of the distilled water was still frozen. So if having another glass of Sauvignon Blanc with 1” cubes, you would need to have additional cubes at the ready. This was not the case for the 2” cubes with plenty of ice still left in the cube. However, the 2” cubes will not fit in a typical Sauvignon Blanc glass.
*For those living in warmer temperature zones than California for example, Arizona, Texas, Florida, having the REUSACUBE in a YETI or similar product would keep wine cool for a long time.
My personal perspective is that for most people this is a summertime necessity and as my wife mentioned a “game changer” for white wine on the patio be it Chardonnay (2” cubes) or Sauvignon Blanc (1” cubes).
Sláinte,
Michael
2023 Soquel Vineyards Pinot Noir, Estate Grown from Santa Cruz Mountains
The Winery
The winery is steeped in history going back to 1919 with Giovanni Bargetto purchasing 52 acres. Giovanni Bargetto moved to Soquel from his winery located in San Francisco. He sold the entire property in 1945. In 1999 they had the vision to purchase 5 ½ acres from the original 52 acres. Today the winery is located at 8063 Glen Haven Road, Soquel, California. Soquel is just south of Santa Cruz and up in the hills above New Brighton State Beach. Giovanni was the grandfather of two of the current owners, Peter Bargetto and his twin brother Paul Bargetto. The third owner is their long-time good friend Jon Morgan.
Photo from Soquel Vineyards website
They opened the winery in the Santa Cruz Mountains in 1987. All three kept their “day jobs” for about 10 years learning to craft their wines. Grapes grown on their property and in the Santa Cruz Mountain AVA includes a variety of Pinot Noir’s (six different labels), Chardonnay, Sauvignon Blanc, Cabernet Sauvignon, Merlot, Cabernet Franc and Nebbiolo. They offer the following varieties from outside the region: Atlas Peak Cabernet Sauvignon, Atlas Peak Merlot, Pyramid (Partner’s Reserve) from Napa Valley, Re Summers Ranch Merlot and Red Blend.
For more information about the winery and other wines they offer see a previous article at: https://californiawinesandwineries.com/2025/05/06/2023-soquel-vineyards-pinot-noir-santa-cruz-mountains/
Background on Pinot Noir in Italy
Picture from Wikipedia
Most wine aficionados associate Pinot Noir with France and California, yet Italy is steeped in Pinot Noir history. The name Pinot Noir translated from the French as “pine and black”. The pine describes the tightly clustered pinecone shaped of grape bunches. The black referencing the color of the grapes. The tightly bunched clusters of Pinot Noir make it very susceptible to both mildew and uneven ripeness compared to other varieties. With a late summer rain, Pinot Noir has been called the “heartbreak grape” due to its shaped clusters. A great quote by noted California winemaker, Andre Tchelistcheff stated aptly “God made Cabernet Sauvignon whereas the devil made Pinot Noir”.
Map of Northern Italy by http://www.mapsofworld.com
While the Pinot Noir grape can be traced back to the 1st Century, it does have a rich and long history in Italy. In Italy in the Alpine northern regions of Alto Adige and Lombardia. Some of the first references to Pinot Noir, called Pinot Nero in Italy, trace back to the 1700’s being cultivated in vineyards. Pinot Nero is popular in the Franciacorta region of Lombardy where it is used to make sparkling wine. While being one of the oldest cultivated grapes with unknown but debated origins, it is speculated that the Romans brought the grape to Burgundy and Italy. Other areas in Italy producing Pinot Noir include Friuli Venezia Giulia and Tuscany.
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
This Pinot Noir comes from their estate vineyard located in Soquel, California in the Santa Cruz Appellation. The wine comes in at 13.4% alcohol and is 100% Pinot Noir grapes. It was aged in 100% French oak barrels ranging from 1 to 3 years of age for 10 months. Only 421 cases were produced and sold for $50/bottle. Wine Enthusiast just recently rated it 95 points and at the California State Fair Wine Competition it was rated 96 points and received 96 points.
Photo ©Michael Kelly
First on the eyes a light violet and purple coloring, presenting a semi-translucent presence, showcasing its “light and airy” substance. On the nose the dominant aroma of freshly picked strawberries waft deep into the senses. Once on the palate, the strawberries dance merrily in the mouth awakening the imbiber that this is no ordinary Pinot Noir, demanding one’s attention. Secondly, flavors of bright red cherries followed closely providing a mouth-filling experience. At the finish tingling tannins along with a tinge of cranberry provide a lasting and slight tartness that is counter-balanced with the fruit. A modicum of clove and peppery spices were also noted.
Photo ©Michael Kelly
This wine made my annual list of Best Wines Tasted in the year! Only 2-3% of the roughly 1800 wines tasted make this list. This wine will make the list for both quality and value.
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 Bolognese sauce made with ground beef and pork and served over whole wheat Penne pasta and topped with fresh grated Parmesan cheese. The ingredients for the Bolognese included olive oil, diced thick cut bacon, chopped celery, chopped carrot, minced garlic cloves, chopped fresh thyme, dry red wine, bay leaves, beef broth and canned tomato puree. One of our favorite foods and my wife spent hours preparing and eight hours simmering on the stove top.
Photo ©Michael Kelly
Accompanied by a special bruschetta with fresh sourdough bread lightly roasted and topped with semi-dried and delicious red cherry tomatoes in olive oil from Italy that were heavenly! These imported tomatoes were mixed with sunflower oil, salt, sugar, parsley leaves, powered garlic and oregano leaves. Topped with fresh Parmesan cheese.
Photo ©Michael Kelly
Also, a fresh garden salad with freshly cooked pepper bacon, Romaine lettuce, pepitas, green onions and cherry tomatoes. Dressing was a Northern Italina dressing.
Photo ©Michael Kelly
In conclusion, just a spectacular meal and an exquisite Pinot Noir wine were enjoyed last evening!
Sláinte,
Michael Kelly
2020 Pearmund Cellars Cabernet Franc
The Winery
Photo from Pearmund Cellars
Chris Pearmund bought the Meriwether Vineyard in 1966, located in Broad Run, Virginia 41 miles due west of Washington, D.C. His goals were simply stated as: 1) having wines from Virginia vineyards in every bottle 2) Quality wine second to none 3) Focus on innovation, education and experience. In 2002 Pearmund Cellars winery was established. In 2002 they were the 47th winery in Viriginia and today 300+ wineries are thriving in this rich historical wine state.
Photo from Pearmund Cellars
Today they produce Chardonnay from the oldest planted vines in Virginia on their estate. They also source from another 100 acres around the state. Wines currently being offered are Viognier, Riesling, Late Harvest Vidal, Merlot, Cabernet Franc, Cabernet Sauvignon, Petit Verdot and Ameritage (blend). They produce about 7,000 cases annually. Their wines have won awards from Sunset International Wine Competition, American Wine Society, Harvest Challenge and SF International Wine Competition.
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
First on the eyes between semi-transparent and red brick coloring with medium viscosity. On the nose ripe bing cherries waft into the sense as the dominate aroma. On the palate the spicer side of Cabernet Franc with a lively pepper note. The finish is mellow and beckons another easy drinking sip. Tannins are reserved and kept in check.
The wine is made from 100% Cabernet Franc grapes. The 2020 won Double Gold at the SF Chronicle Wine Competition. It is listed on their website at $37/bottle.
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
Chose this east coast Cabernet Franc which is typically lighter in both texture and taste to go with a mesquite chicken. Accompanied by a Yukon Gold potato and a fresh garden salad. First time going with a Cabernet Franc with chicken and this Cab Franc provided a solid food pairing.
Sláinte,
Michael
Yates Family Vineyard Visit – Grand Sweepstakes Winner of the 6th Annual International Cabernet Franc Competition – Part II
Background:
Photo ©Michael Kelly
Yates Family Vineyards entered the 2025 6th Annual International Cabernet Franc Competition at the beginning of year. I had not heard of them, but everyone is invited to enter. Mary Yates filled out the form and submitted the wines at the last minute but still qualifying. The competition was held and as a first-time entrant, Yates Family Vineyards not only took the Best of Category ($71 to $85), Best of Show for all California (all price points) but also the Grand Sweepstakes Winner for all categories against a field of about 100 wines from 14 states and 3 countries from a distinguished panel of professional judges. A magnificent feat! I finally carved out the time to meet with the Yates Family team in early May. Besides the excellent wines, the surprises will amaze you!
The Winery:
The hilly terrain of Mt Veeder and their vineyard with old fashion screw press on property
Photo ©Michael Kelly
The Yates Family Vineyard is in the southern portion of Napa Valley in the Mt Veeder district. I wrote about their rich and extremely interesting history in a previous post (Part I). The details can be found at on their history, winery, winemaker and gorgeous vineyards at: https://californiawinesandwineries.com/2025/05/08/yates-family-vineyards-visit-grand-sweepstakes-winner-of-the-6th-annual-international-cabernet-franc-competition/
One of the more fascinating points of construction of the original winery built in 1880 was the use of a Roman Press. Only two are in existence today in California and neither are being used. Details in original story.
Photo ©Michael Kelly
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
There is a funny background story to how they started making Cabernet Franc. Lynn, Mike Yates’ wife, very much appreciated the intricacies of Cabernet Franc and asked him to make some. Mike obliged her and said whether it was good or bad that the one barrel produced was hers to drink if they couldn’t sell it!
Photo ©Michael Kelly
The Cabernet Franc is produced using 50% new French oak barrels with medium toast, for 18 months. Then rested in the bottle for 2 years before being released! Mike is not a fan of pyrazines in his Cabernet Franc, so this is a smoother and silkier finish. It comes in at 15.1% alcohol and only 126 cases were produced. It sells for $80/bottle when available.
Photo ©Michael Kelly
First on the eyes the wine is a deep cavernous dark and alluring color almost black. On the nose fragrant floral aromas waft into the senses. Aromas of raspberry and blackberries are dominant and beckon that first sip. Once in the mouth, a symphony of flavors swirl about and present a unique taste of the rich dark & red fruits but also with distinct layers and textures similar to a Monet painting. Secondary flavors of blueberry and finishing off with a tinge of vanilla make for an incredible tasting experience. The finish has very defined tannins which tingle the upper teeth and tongue initially and then settle down to a silky and mouth filling landing.
Photo ©Michael Kelly
Truly one of the best Cabernet Franc wines I have tasted. Without a doubt it made my annual Best Wines Tasted 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
Photo ©Michael Kelly
Paired this evening with a 24-hour marinated Tri-tip steak in Chaka suace seared at 1500 degrees and barbequed to medium rare. Served with fresh parsley and accompanied by sauteed asparagus with mushrooms. Also roasted Russet potato slices seasoned with garlic powder, onion powder, smoked paprika, olive oil and freshly grated Parmesan cheese. A beautiful food and wine pairing!
Sláinte,
Michael Kelly
Keeping Drinks Cool in Hot Weather – REUSACUBE to the Rescue!
Background & Update:
I published a story last September that you can read below. These re-usable 2 inch “cubes” did the job of keeping your drink cool (perhaps maybe too cool – see chart below). After the article came out and I had several discussions with Chris and Andrew, owners of REUSACUBE. We discussed many items including offering a 1-inch cube. They about to introduced their 1-inch cubes available shortly. This has solved the problem of having a Sauvignon Blanc on patio with the 1-inch cubes able to fit inside a proper glass like Riedel stemware.
Photo ©Michael Kelly
It also solved a problem with Margarita’s without the ice melting and the drink being diluted and watered down. The Margarita stayed fresh and lively from the first sip to the last with the same cold identity and refreshment as intended.
Photo ©Michael Kelly
I will need to do some additional testing on exactly how many 1” cubes in a Sauvignon glass are needed to keep the temperature steady over 30 minutes. Same for a Margarita in the glassware above.
While my typical writing is on wines, wineries and wine/food pairings, occasionally, a product presents itself like keeping wine fresh, measuring devices, etc., and I will write it up provided it performs as stated.
This is the case with a product called REUSACUBE. Chris Tederous contacted me after reading a white wine story (https://californiawinesandwineries.com) asking if he could send me a box of REUSACUBEs. I stated my criteria, and he felt confident in the product performance to send it to me.
The Company:
The company was formed in early 2024 with Chris and his business partner Andrew Reilly. The impetus for the company was Chris’s wife, a white wine drinker putting ice cubes in her drink. He mentioned that it was diluting the flavor and aroma of the wine. He and Andrew began their quest to solve this problem. While several other companies had items, they constantly failed in keeping the drink (wine, soda, iced tea, etc.) cool or cold enough due to their smaller size. They developed a much larger reusable ice cube to help the ice melt slower and provide a longer lasting chill.
Photo ©Michael Kelly
They developed REUSACUBE using polyethylene (PE) which is a high-quality, BPA free food grade plastic. The liquid inside is standard distilled water should a freakish breakage occur. The current 2” square cubes are the first in a series in their portfolio offering. They are boxed in one color or assorted colors. They are available on Amazon and come four cubes to a box.
The Set-Up:
Now not from the “SHOW ME” state of Missouri but wanting to verify the claim by REUSACUBE I set forth a loosely constructed test.
Photo ©Michael Kelly
I took two identical utility wine glasses and poured a 5 ounce pour into each of them of Chardonnay. The Chardonnay came from the cellar which is kept at 55 degrees with +/- 1 degree. Many approaches could be taken, and I measured the wine from the cellar and its immediate temperature. I used two different temperature gauges that calibrated the same temperatures. Using one glass as the baseline and one glass with the REUSACUBE. The house temperature was 77 degrees, and the outside temperature was 97 the day of testing. Here are the results being measured every 10 minutes:
| Baseline (no ice) | REUSACUBE | |
| 3:43 PM | 54.9 | 54.9 |
| 3:53 PM | 63.1 | 47.2 |
| 4:03 PM | 64.4 | 43.5 |
| 4:13 PM | 66.1 | 42.9 |
Observations and Conclusions
*The REUSACUBE did in fact keep the wine cold and cooled it down from the stored temperature
*The wine glass used for this 5-ounce pour did not allow a complete submerging of the CUBE. This created a reduced ratio of REUSACUBE to liquid yet still chilled the wine.
*I was surprised how fast the wine warmed up in a standalone position without the CUBE, meaning no person was holding either the stem or the bowl of the glass!
*My thought before this experiment would be that the REUSACUBE upon each sip would fall in the glass and either chill my nose or upper lip. Fortunately, with the glasses used for this, that did not happen.
*On the second glass of wine, my wife and I ventured into the shade on this 97-degree day. We both inserted a new cube and after 30-40 minutes sipping the wine, the ice was only partially melted and kept the wine refreshingly chilled. My wife’s comment was simply this is a “game changer” for outdoor summer white wine being served outdoors or on a houseboat.
*With this being a stagnant test setup, a live one being a certain amount of wine would be consumed. This, however, would introduce too many variables on time depending on how everyone drank their wine. For someone consuming it slower or quicker, the temperature test would vary.
*Also, which glass purposed for the wine, the REUSACUBE submerging, and percentage of contact could also vary. For example, our Riedel Chardonnay glasses have more of a flat bottom, thus allowing more surface to wine contact (not shown).
*For those living in warmer temperature zones than California for example, Arizona, Texas, Florida, having the REUSACUBE in a YETI or similar product would keep wine cool for a long time.
Next Steps:
Having an extensive conversation with both Chris and Andrew, they have some very interesting ideas and creative strategies to advance the product. One product in development right now is a reduced size so as not to get the wine “too chilled” or being able to fit into a more styles of wine glasses. As we discussed on the phone, having your store-bought white wine chilled is great, but you would not want a $1,000 bottle of Montrachet poured into a glass to go through this temperature fluctuation. Additionally, every wine has an apex and optimum temperature to be served to capture the aromas and flavors as intended by the winemaker. Having the flexibility on their next product introduction will help.
My personal perspective is that for most people this is a summertime necessity and as my wife mentioned a “game changer” for white wine (specifically Chardonnay) on the patio!
Update: This will be a similar “game changer” for Sauvignon Blanc (narrower opening at the top of the glass), Margarita’s and perhaps even for Champagne! Stay tuned as I will be forced into more research!!
Sláinte,
Michael