Month: June 2025
2024 Wood Family Vineyards Pinot Noir
Photo ©Michael Kelly
Background on Pinot Noir
The name Pinot Noir derives from the French words “pine” and “black” as the grape’s tight pine cone clusters and dark color. Pinot Noir has origins dating back to the first century AD. Roman’s most likely expanded the plantings of Pinot Noir during their empire reign. The phylloxera crisis devastated vineyards across France and did not spare Pinot Noir. In the following years, many Pinot Noir clones were introduced with each having specific attributes including resistance to certain diseases, yield levels, distinct aromatics and flavor profiles. The most notable clones commonly found today are 115, 667 and 777.
Geographically, California Pinot Noir presents more upfront fruit flavors, ripeness and a fuller body due to the warmer climate. Oregon, with its cooler climate, has a subtler fruit with pronounced earthy and mineral qualities.
In California Pinot Noir is the second largest harvest of red wine grapes, being 8% of the tons crushed at 218,024. Number one being Cabernet Sauvignon with 454,608 or 16%. Zinfandel followed in 3rd position with 201,642 tons from the final 2024 California Grape Crush Report. The latest numbers show Pinot Noir being the 5th most planted red wine grape in the world.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
The grapes for this Pinot Noir come from the Nella Terra vineyard located at the top of the Sunol grade. This area gets the cool breezes from the San Francisco Bay in the late afternoon and is typically much cooler than Livermore Valley, but both being in Alameda County.
Photo ©Michael Kelly
On the eyes a semi-transparent ruby red coloring and medium viscosity. On the nose red berries and tart cranberries are dominant. On the palate the wine provides a mouthful of texture along with the strawberry and cherry fruits. On the finish, a slight tartness provides the classical puckering in the mouth as well as the fruit counterbalanced with pepper and clove.
Photo ©Michael Kelly
This is their second vintage of Pinot Noir and will be available at the end of July or beginning of August, just in time for summer enjoyment. Only 61 cases were produced. Aged 9 months in 100% neutral French barrels, one new and one neutral. One unique process was saving about 10-15% of the grapes as full grape clusters without destemming. This was added to the destemmed fruit for fermentation to increase the complexity and fruitiness of the wine. The wine will be sold at $50/bottle. The wine comes in at 13.9% alcohol.
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 wine to pair this evening with two different sausages. The first being an Italian spicy beef sausage and the other being a pork sausage stuffed with Gouda cheese and Jalapeños. This Pinot Noir was selected as it goes with Gouda cheese and has plenty of acidity to cut through both beef and pork sausages. Accompanied by French fried potatoes. The wine was served cold and was a welcome companion to the spicy Italian sausage and the jalapeño stuffed sausage. This wine, in my opinion, is definitely a food wine as opposed to a standalone drinking wine as it wholly enhanced the food 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:
https://californiawinesandwineries.com/2016/02/10/wood-family-vineyards-2/
and
Her awards are extensive and too numerous to list here in this article and would refer you to their website at the bottom of this article.
Sláinte,
Michael
2021 Balverne Wines Cabernet Sauvignon from Chalk Hill Appellation
The Wine “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
The 2021 vintage is comprised of 77% Cabernet Sauvignon, 8% Petit Verdot, 7% Malbec, 5% Cabernet Franc and 3% Merlot making it a classic Bordeaux blend. It came in at 14.3% alcohol with only 415 cases being produced. It was barrel aged for 18 months in 100% French oak barrels.
Photo ©Michael Kelly
Having only had this wine once before; I did not remember its taste profile. First on the eyes, a radiant, yet dense enticing purple coloring greets one out of the bottle with medium-heavy viscosity. Then on the nose, lively dark cherry fruit and floral aromas wafted from the glass. Once on the palate, a chewy and powerful black cherry was the dominant taste, followed by mocha flavoring in the background. On the finish, a paradoxical experience of beautiful velvety tannins on the roof of mouth along with strong and gripping tannins, confirmed this was an exceptionally solid wine. It was counterbalanced by fruit. It will be released soon and assuming a similar price point as the last, is a very impressive bottle for the price delivering a solid performance.
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
I had reviewed their 2019 vintage with a burger and did not do it justice. This evening paired with a filet mignon seared and barbequed to be served medium rare with a dollop of Roquefort, butter and chives. Accompanied by sauteed Brussel sprouts with mushrooms & bacon and a Yukon potato with chives. The wine was paired wonderfully having lively cherry flavors and stoic tannins with the meat.
The Winery and Background
Bob and Renee Stein purchased the 710-acre Russian River Valley estate that included a working vineyard in 1992. The Steins vision was to create a sustainable property, and they called it Notre Vue Estate. They developed the property keeping 350 acres in a protected Forever Wild open space. This acreage weaved with the vineyards combined rugged wildland and wildlife with the manicured vineyards.
Photo ©Michael Kelly
The resulting effort is 250 acres of rolling vineyards and the “Forever Wild” protected space. This includes 17 miles of hiking and biking trails with picnic areas throughout. Horseback riding trails also exist. Their label shows a red shoulder Hawk which roams the area. Thus, their motto is the reason they consider Forever Wild to be the heart of the Notre Vue Estate.
Their goal with their winemaker is focused on making wine in a European style with finesse and low intervention. Their current offerings with the Balverne label include Zinfandel, Rosé, Sauvignon Blanc, a few different Chardonnay’s, Malbec, Pinot Noir and Cabernet Sauvignon. Under their Notre Vue label, they have various Rosé, Chardonnay, Merlot, Cabernet Franc and a few red blends.
Photo Balverne website
Sláinte,
Michael Kelly
A Wonderful Birthday Dinner
Stayed home this evening for some of my favorite foods and wines. A bit of difficult choice as I enjoy many foods and wines. Did settle for the following items.
Photo ©Michael Kelly
Paired this evening with an assortment of sashimi from Shiro Ninja restaurant in Angels Camp. A combination of Maguro (tuna), Hamachi (yellowfin) and Sake (salmon). Served with wasabi and ginger. This is only the third time enjoying the fish from Shiro Ninja and very happy with the freshness of their offering.
Photo ©Michael Kelly
The food and wine pairing were excellent with the richness, delicate flavors and texture of the fish, complimented by the mouth feel and voluptuous wine. Did need to reduce the amount of soy sauce and wasabi for each bite so as not to overwhelm the sashimi.
Photo ©Michael Kelly
The 2014 Peter Michael La Carrière Chardonnay is a wine that can be aged like many top shelf French Chardonnays. The deep and rich golden color was striking along with its minerality (La Carrière translated mean the quarry), almond, jasmine, lemon and pear notes. The intense creaminess was the hallmark of this wine coupled with a heavy viscosity. The finish provided jasmine and pear with a touch of butterscotch. Robert Parker gave this wine 96 points. Currently online it is running between $100 to $130/bottle. It should be noted that this is one of the few American Chardonnays that is age worthy. I generally drink them 8-11 years after the vintage date. Peter Michael in their notes today states the 2014 can easily go another 10 years!
Photo ©Michael Kelly
For the first dessert was a homemade pineapple upside down cake baked by Susan Kelly. This is one of my three favorite cakes the others being NY style cheesecake and German chocolate cake.
After a few other phone calls, video calls and emails, we sat down to watch a very intriguing movie on NETFLIX’s called Now You See Me. A mystery and suspense movie with a great ending!
As we watched the movie we enjoyed the second dessert, a 2013 Outpost Wines True Vineyard Howell Mountain Cabernet Sauvignon.
Photo ©Michael Kelly
On the eyes a deep purple, almost black color like none other with medium-heavy viscosity. On the nose a bouquet of floral aromas wafted into the senses. Once on the palate, blueberries and blackberries were the dominant flavors with a slight sweet vanilla tobacco hiding. The finish was invigorating with what felt like fireworks bursting with flavors on all corners of the palate. It was the quintessential throwback to Napa Valley historical roots of what a Cabernet Sauvignon should taste like. Robert Parker stated “the finish was close to a minute” long. It seemed longer and small sips were taken to savor the experience. It was rated 99 points and current pricing ranges from $189 to $249/bottle and up.
And that is how my simple and enjoyable “58th birthday” concluded.
Sláinte,
Michael
https://californiawinesandwineries.com
2019 Smith-Madrone Vineyards Riesling – Tremendous Minerality and Dry
The Winery
Photo ©Michael Kelly
Smith-Madrone Vineyards is located on 200 acres on top of Spring Mountain west of St. Helena with 38 acres planted in vineyards. The vineyard elevation ranges from 1,300 to 2,000 feet. The founder, managing partner and enologist is Stuart Smith, Charles Smith is the winemaker, and the associate winemaker is François Bugué. Truly a family affair! All the wines are estate and dry-farmed on top of the mountain. Currently their production is approximately 6,000 cases a year. They produce Chardonnay, Riesling, Cabernet Sauvignon and their iconic Cooks Flat (blend of Cabernet Sauvignon and Cabernet Franc) and a recently released Cabernet Franc.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
A quick background on Riesling. It is the 20th most grown variety and in “terms of importance for quality wines, it is usually included in the top three white wine varieties together with Chardonnay and Sauvignon Blanc planted worldwide” per Wikipedia. Riesling is adaptable to growing in both warm and cool climates with the flavors varying per temperature respectively of citrus and peach notes for warm, apple and tree fruit for cooler temperature regions.
In the final California Dept of Food & Agriculture Grape Crush white wine grape harvest in 2024 was 1,417,993 tons. Riesling was only 29,341 tons accounting for only 2% of the grapes crushed!
Photo ©Michael Kelly
The 2019 Riesling is extremely aromatic with floral notes and green apples on the nose. A more golden yellow color than the previous vintage with medium viscosity. On the palate, hints of lemon zest, mixed with stone fruits (white peach and apricots) tame the lime citrus. A modicum of beeswax makes it extremely mouth filling. On the finish, the minerality comes through strong and pure from either the volcanic soil, or sandstone, limestone or the general rocky soil found on the property. The minerality and acidity are jovial and enticing with a semi-sweet crescendo. Very low residual sugar (.7%) and coming in at 13.3% alcohol, Smith-Madrone Vineyards produced 1,087 cases. The current release is their 2019 and listed on their website for $40/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
Paired with three dishes of Chinese food: honey walnut prawns, combination fried rice and lemon chicken. The prawns and chicken had a sweet character and the Riesling being dry provided a beautiful contrast for this meal.
Photo ©Michael Kelly
The 2018 Smith-Madrone Riesling had made the Best Wines tasted in 2023 and the 2019 made my Best Wines tasted in 2024 and again will in 2025. We stock this wine specifically for certain food and wine pairings.
Sláinte,
Michael
2022 BARRA of Mendocino Reserve Cabernet Sauvignon – CCOF Wine Never Tasted So Good!
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 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)
Photo ©Michael Kelly
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, but it’s 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 Wine – 2021 Reserve Cabernet Sauvignon “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
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 a bouquet of intense aromas of cherries and blackberry wafted into the senses. On the palate cocoa and vanilla coffee along with blackberries swirled lively in the mouth with a secondary offering of mild anise. On the finish, most notably it was smooth and silky with a fruit forward taste. The tannins were silky smooth but noticeable. 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. It was aged 18 months in 30% new French barrels and the balance being neutral.
The 2022 Barra of Mendocino Cabernet Sauvignon received Double Gold at the San Francisco Wine Competition, Gold at Dan Berger’s International Wine Competition and Gold at the Mendocino County Wine Competition. Additionally, it received 94+ Gold rating at the Harvest Terroir Challenge.
This may seem like a small item, but in keeping true with their organic theme, the cork used is recyclable and made from renewable plant-based materials derived from sugarcane.
The 2021 Barra Cabernet Sauvignon wine had made my annual Best Wines Tasted last year in the up to $50/category both for taste and value. This 2022 will make the list of 2025 Best Wines Tasted.
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 refreshing summer food, taco salad. Beef taco meat layered on a bed of lettuce, then topped with two different shredded cheeses, sliced red onions, halved cherry tomatoes, multi-colored tostado chips and then a topped with more of the cheeses.
The thought was the fruit forward bouquet of this wine would help counterbalance some of the spiciness of the taco salad which it did perfectly. The wine also had sufficient tannins to engulf the beef. A delicious food and wine combination.
The Winery
Photo ©Michael Kelly
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.
Sláinte,
Michael
2023 Soquel Vineyards Pinot Noir – Santa Cruz Mountains
The Wine – 2023 Soquel Vineyards Pinot Noir “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
The 2023 Soquel Vineyards Pinot Noir was sent to me to review. After opening the wine it blossomed like a bouquet of springtime flowers.
On the eyes a soft magenta and red brick coloring and light viscosity. A beautiful translucence in the wine glass. On the nose a moist earthiness and faint strawberry aromas. Once on the palate, the dominant taste of freshly picked strawberries abounded. Secondary flavors of ripe cherries hit the mid-palate. On the finish, velvety and rounded tannins, yet noticeable, concluded the sipping experience.
Photo ©Michael Kelly
The wine is a combination of the Coast Grade and Soquel Estate vineyards. The wine is 100% Pinot Noir coming in at 13.7% alcohol. The grapes were in 100% French 3-year-old barrels for 10 months with only 449 cases produced. It has already won Gold at the 2025 SF Chronicle Wine Competition and was rated 95 points and Editor’s Choice by Wine Enthusiast. That is a lot of wine for only $30/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
We were invited to a friend’s home for dinner. Pork was the main entrée for the evening so chose this wine to share with the meal and introduced them to Soquel Vineyards Pinot Noir. The pork was served with spicy aioli sauce that popped the pork taste!
Photo ©Michael Kelly
Accompanied by sauteed bean sprouts and assorted vegetables, potatoes and a fresh garden salad.
Photo ©Michael Kelly
Dessert was perfect on a warm evening of fresh strawberries and pineapple pieces. An excellent food and wine pairing dinner.
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 ©Michael Kelly
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. Wine grows 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.
Photos from Soquel Vineyards website
They have been producing award-winning wines since 1987 and just a small listing of their 2022 awards mostly from SF Chronicle Competition include:
*2022 Cabernet Franc Pleasant Valley, Gold in 2024 and 94 points Wine Enthusiast
*2022 Merlot, RE Summers Ranch, Gold in 2024
*2022 Nebbiolo, Lago Lomita Vineyard, Best of Class 2024
*2022 Pinot Noir, Santa Cruz Mountains, Best of Class 2024
*2022 Pinot Noir, Saveria Vineyard, Gold in 2024
*2022 Pinot Noir, Partner’s Reserve, 93 points Wine Enthusiast
The list goes on and on delineating a myriad of awards and wine ratings to fill up pages! The key takeaway is this winery has put in the work to make excellent wines.
Sláinte,
Michael Kelly
2022 JMC Cellars LVVC Blend
Photo ©Michael Kelly
Background
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 is listed in the above picture.
This year’s release event was held at the Bankhead Theater in Livermore on May 22, 2025.
The Winery
Photo from JMC Cellars website
This is the first review I have done on JMC Cellars and just met her at the LVVC event in May. The first thing you notice when talking with Jessica Carroll, winemaker and proprietor, is her exuberance talking about her wines. Her background is differently one described by Robert Frost as perhaps the road to winemaking “being the one less traveled”. She graduated from the University of Portland with a degree and worked in Civil Engineering as a Transportation Engineer in the San Francisco Bay Area. She quickly became smitten with the wine bug and wine industry. In 2014 she began completing her Enology Certificate from Las Positas College in Livermore and began working full time at a local winery. She opened the JMC Cellars in 2023 and hasn’t looked back! The tasting room is in the eastern portion of Livermore at 6800 Greenville Road.
Photo from JMC Cellars website
In reviewing her lineup of wines, for such a small new winery producing around 1,000 cases of wine, she has catapulted quickly into making a robust list of wines. Currently her two white wines include Riesling (dry) and Sauvignon Blanc. Her red wines are extensive with Alicante Bouschet, Cabernet Sauvignon, Grenache, GSM, Malbec, Merlot, Peloursin, Pinot Noir, Sangiovese, Syrah and Zinfandel. She also has some proprietary wines and a Rosé. That is surely a record for only operating for less than two years. She also has won many awards, including Gold & Silver medals from the SF Chronicle Competition and others.
Photo ©Michael Kelly
JMC Cellars makes mostly wines using Livermore grapes but does source from other areas in California. For example her Pinot Noir comes from the Monterey area.
I have plans to meet with Jessica mid-July to do a tasting of many of her wines and surely several of those will be written about. Stay tuned.
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
The JMC Cellars blend is 39% Cabernet Sauvignon, 25% Malbec, 14% Grenache, 13% Cabernet Franc and 9% Mourvèdre. 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.
It was discernable to pick up on the Cabernet Sauvignon, Cabernet Franc and Malbec with distinguishable tannins and flavors especially on the palate. The Grenache and Mourvèdre were a bit hidden but did provide a counter punch to the tannins with smoothing out the finish with their lighter touch and spices.
Photo ©Michael Kelly
A very enjoyable drinking wine with both boldness with Bordeaux varieties and subtle nuances from the Rhone varieties to be discovered with each sip.
The 2022 LVVC from JMC Cellars currently goes for $45/bottle. It came in at 14.4% alcohol and was aged in French new oak barrels, being one or two years old, for 24 months. Jessica mentioned she uses a variety of toast methods from medium to heavy. Production for the 2022 was 50 cases. This is a wine that can 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 a seasoned, seared and BBQ’ed filet mignon and served medium rare. Accompanied by baked beans with Bourbon, brown sugar, Tobacco and ketchup.
Photo ©Michael Kelly
A fresh Southwest salad with roasted chicken, roasted corn, two different cheeses and topped with corn tortilla chips.
The wine with its variety of Bordeaux grapes worked wonderfully with steak, surrounding each bite with dark fruit and strong tannins. The Grenache and Mourvèdre providing spiciness and a soft landing on the finish subduing the tannins. A very good food and wine pairing.
Sláinte,
Michael Kelly
2023 Cuda Ridge Wines Sauvignon Blanc – Bright and Crisp Refreshment
Photo ©Michael Kelly
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Originally purchased a few bottles of this wine as I felt it was a great representation of Sauvignon Blanc from Livermore Valley. It has been almost one year since my last tasting of this wine and review and it has only improved!
Photo ©Michael Kelly
On the eyes a soft golden touch of color with a light viscosity. On the nose when cold, grapefruit is the dominant aroma that enters the olfactory senses. On the palate, this is where the wine shows it “classiness” with a peach flavoring with the white grapefruit. Bright and rich with fresh acidity this wine is to be appreciated. Secondary flavors of lime and lemon provide a lip-smacking entrance with their flavors. On the finish, any tartness is caressed by its very full mouth feel quality, peach influence and minerality.
Photo ©Michael Kelly
When the wine warmed up a bit the grapefruit dominance subsided and the lemon and lime influence increased.
This wine had made my Best Wines tasted during the year for 2024 (comes out each December) and will again for 2025. It will be a summertime winner on the patio and being only 12% alcohol is great for social occasions. Aged in stainless steel and is listed for $30/bottle with a surprising punch of power and flavors that was astonishing. This wine has won awards at both the San Francisco Chronicle Wine Competition and the Alameda County Fair.
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 an assortment of sashimi from Shiro Ninja restaurant in Angels Camp. A combination of Maguro (tuna), Hamachi (yellowfin) and Sake (salmon). Served with wasabi and ginger. This is only the second time enjoying the fish from Shiro Ninja and very happy with the freshness of their offering.
Photo ©Michael Kelly
The food and wine pairing was excellent with the richness, delicate flavors and texture of the fish, complimented by the acidity and brightness in the wine.
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 varietals: Semillon, Sauvignon Blanc, Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec, Petit Verdot and most recently their addition of Carménère.
Photo from a recent event of Margie and Larry Dino ©Michael Kelly
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 varietals and strives for lower alcohol wines with intense complexity and character, traditional of the Bordeaux style wines.
Sláinte,
Michael
2023 Wood Family Vineyards Petite Sirah – Nothing Small About This Wine!
Photo ©Michael Kelly
Background
Petite Sirah, as an educational note, is not a “smaller” version of Syrah as it is a wholly different varietal. The background on Petite Sirah is that it is the offspring of Syrah and Peloursin (a scarce and almost extinct grape) from northern Italy/Switzerland area. The varietal name is Durif and was first introduced in 1880. Petite Sirah possesses one of the highest levels of antioxidants. In the State Agricultural report for California, Petite Sirah represented only 2.3% in the 2024 harvest.
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo by Don Lahey, The International Wine of the Month Club
Petite Sirah has a big bold structure accompanied by high tannins. Dark fruits abound in the glass akin to Malbec or Cabernet Sauvignon but even more tannic profile! There might be a warning label on a bottle if you are not familiar with the varietal. This wine was opened a few hours before the meal and the first thing one notices is the dark and inky coloring in the glass.
Photo ©Michael Kelly
Once in the glass, aromas of dominant blackberry compote and bramble waft into the senses. Once the first sip hits the palate, a tug-a-war begins with bold tannins facing off against the berry fruit. Secondary flavors of black pepper and subtle notes of vanilla (most likely from the barrels) smooth out the landing in the mouth. The finish provides scrumptious blueberries and dry earthen minerality that is long lasting.
Photo ©Michael Kelly
The wine come in at 13.9% alcohol and will be released mid-June with an expected price of $40/bottle. The is 100% Petite Sirah from the Casa de Vinas vineyard. Only 107 cases were produced. Aged in 12.5% new Hungarian oak and 12.5% new American oak with the balance being neutral for 18 months.
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
Prepared this evening’s meal with a new recipe this evening called Pork Tenderloin Tacos. The wine was selected due to its full body with high tannins that did produce a little bitterness and with the rich pork created a perfect balance. The pork tenderloin was cut up in strips and marinated in olive oil, fresh lime juice, honey, minced garlic, ground cumin, chili powder, paprika, dried oregano and kosher salt for 9 hours. Then cooked in a skillet on the stove and served with prepared flour tortillas, lime wedges and street corn salsa.
Photo ©Michael Kelly
The salsa ingredients included roasted corn kernels, minced Jalapeño pepper with seeds, diced red onion, minced garlic, fresh squeezed lime juice, olive oil, chopped cilantro, cumin and kosher salt. With all the spices in the meal and smokiness, the Petite Sirah was an elegant match as boldness of the wine and the meal. Accompanied by refried beans and a fresh garden salad with multi-colored tortilla strips.
The Winery
Photo of Rhonda Wood (Winemaker) and Harrison Wood (VP)
Rhonda Wood, winemaker at Wood Family Vineyards, makes some exceptional wines from Livermore, California. The background on the winery can be found in another story at:
https://californiawinesandwineries.com/2021/11/06/2018-wood-family-vineyards-chardonnay/
Rhonda and the family winery are small in comparison to some of Livermore’s known name wineries but have been regarded for twenty-five years as one of the top-quality wine producers.
From high in the sky to down to earth wines!! Yes Rhonda Wood, winemaker/owner of Wood Family Vineyards used to fly planes (US Airways) but now can be found in the vineyards tending vines. She and husband Michael (with their two sons), have a winery in eastern Livermore. Rhonda started making wine in 1996. Besides sourcing wine on their property, they have 17 specific vineyards which are manicured to their specifications throughout Livermore’s ideal climate.
Sláinte,
Michael Kelly
2023 LXV Wines Blanc de Franc – An Exquisite and Rare Wine
Photo ©Michael Kelly
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
There is a fine line between poetry and wine. Add the rich and proud heritage of Indian culture, the descriptions become intertwined. When thinking about Indian poetry it conjures up rich imagery and philosophical depth. Adding a lyrical poetry element and you have an appropriate description of this wine!
Photo ©Michael Kelly
Immediately upon pulling this wine out of the cellar is the noticeable unique coloring. While being a “blanc” it possesses a color of salmon, peach and gold in a radiant presentation. Upon opening the wine aromas enter the senses and provide a warm greeting of exotic fruits. On the palate is where this wine shines with liveliness, somewhere between a jitterbug dance and a sensuous tango. Flavors of fresh white peach dominate and closely followed by honeydew melon. The textual feel is unique for a white Cabernet Franc filling the mouth from corner to corner. The weightiness is very similar to a Roussanne/Marsanne blend. This heaviness comes from the sur lie stirring and élevage. The finish provides a beautiful clean minerality and a touch of vanilla.
It is 100% Cabernet Franc Blanc and lists for $75/bottle. It comes in at 13.8% alcohol and 115 cases were produced. The grapes came from Eckert Family Vineyards in Adelaide and were selected from sun exposure vines to burn off the pyrazines. The grapes where gently pressed and fermented in tank and then aged for 10 months in French oak barrels.
Photo ©Michael Kelly
This wine will make my annual Best Wines Tasted list for 2025 in the above $51 category. The unique color, substantial mouthfeel and exotic tastes catapulted the wine for inclusion.
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 chicken and bok choy stir fry. In addition to the chicken and bok choy, white mushrooms were added. All were cooked on the stove in a cast iron pan with cornstarch, canola oil, dark sesame oil, white onions, ginger root, minced garlic, water and a tinge of soy sauce. Again, a delicious summertime “light” meal with a refreshing wine, hit the bullseye!
The Winery and Wine Tasting Experience
LXV provides a unique tasting experience. So much so that they were rated one of the Top 10 tasting experiences as rated by USA Today. LXV, besides holding regular wine tastings, they also provide an optional spice pairing. The spice pairings are far reaching with Peruvian, Mystic Orient, Smolder Notes, Turkish Shores, Shmeli Suneli and many more spice packets. One is whisked away with their varietal and proprietary blends to capture the adventures of different cultures and culinary treats.
Photo of Neeta Mittal from their website
The idea of exotic spices started with Neeta’s mother in a town south of Mumbai. Her mother would regularly visit the spice markets to purchase fragrant herbs and spices to go with their handmade Tandoori Masala. One of the goals of spice tasting is to open the confined discussion of pH and acidity of wine to a broad horizon of international flavors.
Today they offer besides a variety of “Bordeaux influenced wines”, others like Sangiovese, Nebbiolo, Syrah and many more. For more information you can read a previously published story:
Sláinte,
Michael Kelly