Month: June 2025
2022 Wood Family Vineyards Cabernet Sauvignon “Especial”
Photo ©Michael Kelly
Background
Livermore Valley is one of the oldest wine regions in California. Its geographic proximity to the San Francisco Bay provides breezes with the marine layer cooling effect to the Valley from the warm summer months. The west to east valley is unique in California allowing the cool air or fog to engulf the entire valley floor. The wines from this region can be age-worthy and are typically complex, balanced and excellent with various foods. A small tidbit of information is that Livermore Valley was the first wine to win a gold medal at the Paris Exposition in 1889 and not Napa Valley! The roots of Livermore Valley go back to the 1760’s when Spanish missionaries planted grapevines. Robert Livermore is credited with planting the first commercial vineyards in the 1840s. Fully 80% of California Chardonnay and Cabernet Sauvignon grapes can be traced back to Wente Winery and Concannon Vineyard. There is much more to know about Livermore Valley and suggest a quick tutorial at: https://www.lvwine.org/history.php
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Cabernet Sauvignon is unique due to its thick skins, high tannins and with aging potential. This provides wines that are full-bodied, dense, rich and full of complexity. Dark fruits abound with spices, pepper and typically tobacco notes along with oak characteristics. Cabernet Franc and Sauvignon Blanc are the DNA parents of Cabernet Sauvignon.
In the final 2024 California Grape Crush report Cabernet Sauvignon was the highest volume grape produced with 15.4% of the overall red grape harvest. There are 17 districts in the state and Livermore is District 6 which includes Alameda, Contra Costa, Santa Clara, San Francisco, San Mateo and Santa Cruz Counties. Livermore accounted for 7% of the 2024 harvest for Cabernet Sauvignon in California. In 2024 the number of tons harvested statewide was down considerably.
Photo ©Michael Kelly
The 2022 Wood Family Vineyards Cabernet Sauvignon “Especial” meaning for the Wood Family, is selecting only their favorite barrels for aging. It has been a solid wine in the lineup at Wood Family. First on the eyes an inky and lush purple coloring with medium-heavy viscosity with clarity and brightness. On the nose when first opening it, the aromas of violets and cherries rose up in a stately manner into the senses. On the palate dark fruits of dark cherries, blackberries and black pepper/cloves, counterbalanced with vanilla pipe tobacco and soft oak notes. The finish rolls out tannins that are present with silkiness at first being a bit timid and then rise up with a jagged edginess of deliciousness.
Photo ©Michael Kelly
This wine was aged 30 months in 60% new French oak barrels. The grapes came from both the Thompson Ranch Clone 337 and from Smith Ranch being Clone 8 in Livermore. The wine is 14% alcohol and is smooth and refreshing. Most Cabernet Sauvignon wines usually need a meal to partner up with, but this was an extremely smooth wine to simply sip. It will be released in mid-June and the price is $60/bottle with only 95 cases 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
Paired this evening with a seasoned and seared ribeye steak served medium rare. Accompanied by a fresh homemade creamy potato salad. The salad in addition to the potatoes, was made with mayonnaise, white vinegar, yellow mustard, sea salt, black pepper, chopped celery stalks, chopped onions and hard-boiled eggs. Served with sprinkled paprika. The wine with its bold flavors and appropriate tannins surround each morsel of steak perfectly. An excellent food and wine pairing.
The Winery
Photo of Rhonda Wood (Winemaker) and Harrison Wood (VP) photo from Wood Family website
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
Avellino Italian Market & Wine Bar – A Leisurely Saturday Afternoon
Avellino’s Italian Market and Wine Bar in Angels Camp, continues to exceed expectations! This was our third visit, and they continue to provide great imported wines, excellent service, genuine hospitality and scrumptious foods. Today I tasted a couple of wines starting out with a light Barbaresco. I ended up choosing a new edition for the shop Giulia Negri Barolo DOCG. Paired wonderfully with a Caprese salad with Burrata cheese. We were treated to a special treat of an Italian pepper stuffed with imported prosciutto and cheese in olive oil infused with Calabrian chili.
Photo ©Michael Kelly
Photo ©Michael Kelly
Photo ©Michael Kelly
Photo ©Michael Kelly
Sláinte or better yet for this article, saluti!
Michael Kelly
2023 Wood Family Vineyards Petit Verdot – A Calming Wine for Birria Tacos
Photo ©Michael Kelly
Background
Petit Verdot is best known as a blending wine for Bordeaux style wines. It was used consistently in Bordeaux as it was a late ripening grape varietal and it struggled to reach full maturity. Historically, when used in moderation (1-2%) for blending, Petit Verdot produced wines that were overly tannic and caused the vineyards to decline. More recently however Petit Verdot has had a resurgence due to plantings in warmer climates like California, Australia and Spain. The warmer climates allowing the fruit to fully ripen and provide a distinct character for the varietal. Providing a very drinkable wine full of body, tannins and structure.
Photo from wikipedia
Petit Verdot’s literal translation is “little green one”. This is because it is a late ripening grape from the Bordeaux region in France. It is a commonly used grape in blending, usually in small amounts to add color, tannin, structure and herbaceous notes of violet and sage.
The Wine – “Wine if bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
First on the eyes, this wine is a lavish and royal purple in coloring, unique and contrasting from other varieties. In the glass, it has a medium-heavy viscosity. On the nose, aromas of violets and lavender along with plum and blackberry rise up to beckon your first sip. Once on the palate the essence of dark fruits, strong tannins and firm acidity greet the imbiber. Blueberry notes soften the impact of the tannins with a silky smoothness and flavor. On the finish, black pepper and spices and dried herbal notes and rustic smoky tastes linger. After the finish, you are struck with its full body, structural characteristics and tannins.
Photo ©Michael Kelly
Aging in oak barrels tends to soften the wine with a slight vanilla taste. This wine was aged 18 months in barrel with 33% being new French oak and the balance neutral. The wine is made with 100% Petite Sirah, 94% from One Oak Vineyard and 6% from Smith Ranch Vineyard. The wine come in at 14.8% alcohol and only 64 cases were produced. The anticipated price upon release mid-June is expected at $42/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
The slow cooker Birria Tacos were cooked 8 ½ hours in a slow cooker. Besides the chuck roast, ingredients included chopped yellow onion, garlic cloves, garlic powder, onion powder, dried oregano, cumin, chili powder, cinnamon, chipotle in adobo, crushed fire roasted tomatoes, beef broth, white vinegar, kosher salt, bay leaves, shredded Oaxaca cheese and chopped fresh cilantro. Plated with white rice cooked with cilantro, fresh squeezed lime juice and green onions. Dipping sauce was on the side. This recipe was much easier than our previous one especially having to find all the fresh ingredients (see previous story at: https://californiawinesandwineries.com/2023/08/05/2020-jessies-grove-winery-fancy-quest-old-vine-zinfandel-and-birria-tacos-and-sauce/ .
Photo ©Michael Kelly
The recipe was excellent, and the wine refreshingly calming. A very good food and wine pairing.
The Winery
Photo from Wood Family Vineyards website
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 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
2021 Iron Hub Winery Chardonnay – A Great Wine and Perfect Match for Blackened Ahi
The Winery
Photo of Spencer, Beth and Tom (L to R) from Iron Hub Winery website
The winery was founded by Tom Jones from Lava Cap Winery fame in the Apple Hill area near Placerville. Tom completed his master’s degree in Viticulture & Enology from UC Davis, and for almost 30 years developed award-winning wines. Tom and his wife Beth’s new endeavor began in 2014 with the purchase of the 33-acre property that had been known as Amador Foothill Winery. Having control of the grapes from vineyard to bottle was key in his quest for quality control with 17 acres planted in vines.
Photo ©Michael Kelly with view of snowcapped Sierra’s in background
The name of the winery came from Tom’s mountain sojourns in the area. On an adventure he discovered an antique, hand-forged wagon wheel hub in a remote area. Thus, this small winery on Steiner Road drew a parallel with his goal of making small lot artisan wines like the craftsmanship of the “iron hub” he found on a walk. The beautiful new tasting room was opened in December 2017.
Photo ©Michael Kelly
Spencer, their son, following in his father’s footsteps by also graduating from UC Davis with a master’s degree from the Department of Viticulture and Enology, is the winery’s Assistant winemaker. Today, they form a dynamic father-son winemaking team. Tom and Spencer enjoy and demand a hands-on approach to every aspect of the winemaking process, from tending the grapes in the estate vineyards to carefully crafting both red and white wines. They recently added 10 acres managing the Spanish Creek site they are leasing. Having now 27 acres of “estate property” to manage is keeping them very busy. Tom has stated that “Our estate affords me creative control from the vine to the bottle”.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Chardonnay typically does not do well in the warmer climate of Amador County and when first was offered it I was taken back. It was explained that the vineyard for this wine is in Amador County but located at a much higher elevation called Spanish Creek vineyard in the Sierras at an elevation of 2700 feet. The cooler climate is ideal for producing exquisite Chardonnay grapes.
The small lot 2021 Chardonnay on the eyes was a golden straw color with medium viscosity. The first aroma on the nose was like a lightning strike! Fruits of green apple and pear shouted out their presence in the glass. Secondary flavor of dry apricots was also present. From the first sip a creamy textural wine with previously mentioned fruits came together like a well-orchestrated symphony. Added to the mix was vanilla which was just slightly present on the nose and became infused in the glass with gentle oak overtones. The finish was long, poised and glamorous like a family portrait with a hint of brioche. It sells for $34 a bottle and for my money an excellent price for such high-quality wine. It comes in at 14.7% alcohol.
Aged in 34% new French oak barrels and the remainder being neutral French oak. Held in the barrels for 12 months and went through 100% malolactic fermentation. Immediately, this wine made my annual list of Best Wines Tasted in 2025 (list out mid-December). This will make three years running their Chardonnay has made the annual list.
Photo ©Michael Kelly
If you want more oak in your Chardonnay, on a recent visit to Iron Hub Winery, we saw something new on their menu and asked if we could taste their Proprietary Reserve Chardonnay ($48) which I did not know they made. 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.
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
My wife picked up a fresh ahi steak loin yesterday and last night made a blackened ahi. Placed on the skillet with Canola oil on high heat in cooking white wine. Prepared in advance a blackening seasoning with garlic powder, onion powder, smoked paprika, oregano, basil, thyme, cayenne pepper, Himalayan Sea salt and black pepper. Two minutes a side with the seasoning on it and plated with a mixture of cut pineapples, cut Mandarin oranges and green onions. Topped with both black and white sesame seeds and served very rare. The wine welcomed the spiciness of the fish and provided a great counterbalance of cooling refreshment to the fish spices. An extraordinary meal and exquisite wine!
Sláinte,
Michael Kelly
2024 Culmination Sauvignon Blanc Aged in Barrel – What is Beyond Perfection?
Photo ©Michael Kelly
Background
Last year the Wood Family Vineyards produced their inaugural release of barrel aged Sauvignon Blanc. They have continued to do so again this year and have elevated this release to their second or premier label called Culmination. This is now the third wine being offered in the series.
The Wine – “Wine if bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
The grapes come from the historic Louis Mel Ranch that was established in 1884. Mrs. Mel was friends with the Marquise of Chateau d’ Yquem and was able to secure cuttings from there. This will be the second release of Rhonda Wood’s Sauvignon Blanc aged in barrel. The wine is fermented in three barrels with one being an Acacia barrel aged for 7 months. The other two barrels were aged in neutral French oak. They were kept separate until tanked for bottling and aged on the lees and stirred every two weeks.
This is like no ordinary Sauvignon Blanc I have experienced in my wine life! I heaped praises on it last year (https://californiawinesandwineries.com/2024/04/24/2023-wood-family-vineyards-sauvignon-blanc-a-new-offering/), only to have the wine elevated even further with this release!
Photo ©Michael Kelly
First on the eyes this is a deeper golden color than ordinary stainless steel fermented wine with a much thicker viscosity, noticeable in the glass. On the nose dominate aromas of honeysuckle and lemon grass waft gently into the senses arousing the imbiber to take the first sip of this exotic elixir. Once on the palate, bright and lively flavors burst forth of lemon and lime, but not like a New Zealand Sauvignon Blanc, much more subdued and yet energetic and content to be second fiddle in the tasting profile. Lemon custard and tropical passion fruit, along with stone fruits of peach and apricot, softly coat the mouth. On the palate the intriguing and unique textural feel in the mouth was astonishing. Finally, concluding the sipping experience, the acidity is counterbalanced by a brioche note, making for a mildly tart, yet graceful finish, possessing finesse to produce an enjoyable drink.
The alcohol level is 14% and the price for this is $50/bottle, which is a bit higher than your average Suavignon Blanc, but this is anything but ordinary! Set to be released mid-June, this will surely sell out quickly for its flavor profile and uniqueness with only 75 cases produced.
Photo ©Michael Kelly
This wine will make my annual Best Wines Tasted in 2025 due to its unique and mouth filling presence and flavors. In my opinion, following Wood Family Vineyards for 25 years, this may be the best wine Rhonda Wood has produced across the lineup, and she has won a tremendous number of awards!
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 pairing was also a bit unique with two entrées last evening. First up was sushi from a new store of both tuna and salmon. Both were very good. I have always had a glass of wine with sushi or sashimi to help kill off any bacteria (told so from many friends in Japan or sake). Only had one small portion with the sushi as wasabi, ginger and soy sauce would be too much to either be complimentary or too contrasting.
Photo ©Michael Kelly
However, the second entrée was a great summertime pasta salad. It was comprised of bow tie pasta, Northern Italian dressing, freshly cooked pepper bacon, fresh spinach, black pepper, Himalayan Sea salt, cherry tomatoes and onion. Chicken breasts were cut into small pieces and cooked on the stovetop with mesquite seasoning. They were combined and served. This wine caressed each morsel and bit of the salad and enlivened the meal perfectly. An excellent food and wine pairing.
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 the link below and their website.
Sláinte,
Michael Kelly
2020 Creekside Cellars Cabernet Franc – Spectacular Wine and Grand Sweepstakes Winner at 6th Annual International Cabernet Franc Competition
Background
Photo ©Michael Kelly
At the 6th Annual International Cabernet Franc Competition Creekside Cellars entered for their first time and came away with lots of awards. First, they won Best of Class and Double Gold Medals in the Southwest Division (Arizona, New Mexico, Colorado and Texas) from the People’s Choice Judges. Secondly, they stole the show winning the Grand Sweepstakes from almost 100 wines submitted from 14 states and 3 countries! The Professional Judge’s awarded them a Silver Medal. This marks the first time a Grand Sweepstakes winner came from outside of California. Past winners hailed from Sonoma, Napa, Livermore Valley, Paso Robles, etc.
The Winery & AVA
Photo of Grand Valley AVA from Wikipedia
Bill and Anita Donahue turned a hobby started in the early 1980’s into a family business. Creekside Cellars became a bonded Colorado winery. They opened their doors in 2000 and in 2002 planted their own vines in Palisade, Colorado called the Vinelands. All their wines are produced in Evergreen, Colorado with 100% Colorado fruit.
Photo of Creekside Cellars tasting room from their website
They are located at 28036 CO-74 in Evergreen, Colorado. The winery is about 33 miles west/southwest from Denver City Center. The Vineland vineyard is located at 5,000 feet elevation in the Grand Valley AVA which ranges from 4,000 to 5,000 feet elevation.
Photo of Creekside Cellars deck from their website
Creekside doubles as a Mediterranean café with an outdoor deck overhanging Bear Creek. This setting is ideal to indulge in mouthwatering treats and delicious wines. Creekside café is well known for their paninis, salads, olives, fine cheese and scrumptious antipasto platters, a crowd favorite, while sipping a bottle of their wines.
Photo of Creekside Cellars website
Today for their white wines they produce Chardonnay, Viognier, Riesling and Roussanne. For their red wines they offer Cabernet Sauvignon, Merlot, Syrah, Petite Sirah, Petit Verdot, Rosso, Robusto and of course their Cabernet Franc. They do offer an assortment of dessert wines. Over the years the winery has won the Governor’s Cup Case Best of Show for their red wines (Cab Franc, Cab Sauvignon, Petit Verdot, etc.). A very nice feat for a winery producing between 1,500 to 2,000 cases annually.
Photo ©Michael Kelly
When talking with Bill about the ownership of the winery and winemaking in a conversation he stated “the winery owns me”. A candid insight to his dedication to the winery and producing quality wines.
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
He uses 100% new tight grain oak barrels from the Appalachians with a variety of toasting levels. He mentioned he has less than a dozen cases in inventory and 2021 Cabernet Franc vineyards were decimated by hard frost. His next release will be the 2022 vintage being released early summer.
Photo ©Michael Kelly
On the eyes a very deep dark almost black coloring and heavy weight viscosity. Immediately upon opening the bottle it was very tight with almost no aroma. Let it breathe for over one hour, then the aromas burst forth like trumpeters announcing the king is arriving! The senses were engulfed with blackberries, cloves and oak. Once a sip was taken, the palate was immersed in blackberries, black tea and vanilla with no pyrazines (bell pepper notes). In speaking with Bill, he had mentioned that at 5,000 feet elevation the intense sunlight burns out the pyrazines to make a silky-smooth Cabernet Franc and indeed that was evident. At the finish it was calm as a reflective lake with stillness, yet tannins, leather, roasted coffee and soft pipe tobacco were present with either vanilla or caramel. This wine can be enjoyed by itself but with food it comes to its fullness.
Photo ©Michael Kelly
The wine is listed on their website at $45/bottle and is aged 36 months in Appalachian oak barrels delivering a complex and structured wine. This wine will make my annual Best Wines Tasted for 2025 both for quality and value in the under $50/bottle category!
The Food and Wine Pairing – “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon
Photo ©Michael Kelly
Paired this evening with a tenderized 8-hour marinated tri-tip steak in Chaka sauce. Seared at 1500 degrees on the barbeque and served medium rare. Accompanied by a Yukon potato and medley of various halved tomatoes (cherry and Valentino) seasoned with virgin olive oil, garlic, onion powder, Italian seasoning/herbs, Himalayan Sea salt, pepper with Italian mozzarella balls and fresh basil.
A wonderful food and wine pairing that was enjoyed while sipping this wonderful wine!
Sláinte,
Michael Kelly
Uncorked! A Celebration of Livermore Grapes and Wines at Murrieta’s Well
Photo from LVWA
This is the culmination of the Uncorked Wine Competition held April 22, 2025. At the competition thirteen individuals comprised of professional judges and writers, assembled to judge wines produced solely from Livermore vineyards. The judges came from the East Coast, Central USA, Texas, Washington and California.
Photo from LVWA
This was Livermore Valley Winegrowers Association (LVWA) inaugural competition taking over for Tri Valley Wine Conservancy. Bringing in judges from around the USA was to garner a broader expertise in evaluating each wine to determine the Best of the Best and also those winning awards and medals at the event.
Photo ©Michael Kelly
Outstanding awards were given to Las Positas Vineyards for 2024 Estate Albariño for Best White and to Wente Family Vineyards for their 2021 Limited Release Cabernet Franc for Best Red. Personally having tasted both at the event, they were both excellent , well deserving of their awards.
Additionally, all the Best of Class winners were pouring their wines:
Almost Famous Wine Company-2022 Dog Day Chardonnay
Concannon Vineyard-2020 Nina’s Cuvee
Concannon Vineyard-2021 Reserve Stampmaker’s GSM
Cuda Ridge Wines-2022 Reserve Mélange d’ Amis
Photo ©Michael Kelly
Del Valle Winery-2021 Cabernet Franc
Garre Vineyard & Winery-2021 Sangiovese
Las Positas Vineyards-2021 Estate Tempranillo
McGrail Vineyards & Winery-2021 Reserve Cabernet Sauvignon
Murrieta’s Well-2021 Single Vineyard Cabernet Sauvignon
Wood Family Vineyards-2022 Malbec
Photo ©Michael Kelly
Wood Family Vineyards-2024 Sauvignon Blanc
Also, each of the above wineries brought additional wines to be shared with guests. In addition to the wineries mentioned above, the following also provided their award-winning wines.
3 Steves Winery
Arroyo Cellars
Cellar 13 Winery
Charles R Winery
Darcie Kent Estate Winery
Fenestra Winery
Page Mill Winery
Rosa Fierro Cellars
Photo ©Michael Kelly
Sakura Winery
The Steven Kent Winery
The Uncorked tasting was set up on the grounds of Murrieta’s Well with tables and umbrellas as the day was a bit warm. Each of the wineries kept the wines in coolers to keep the wines at the proper serving temperature.
Photo ©Michael Kelly
Photo ©Michael Kelly
Just before the tasting event there was another event called The Varietal Seminar upstairs at Murrieta’s Well in the Barrel Room with Karl Wente of Wente Family Vineyards, Mark Clarin of McGrail Vineyards & Winery, Rhonda Wood of Wood Family Vineyards & Winery and Steven Mirassou of The Steven Kent Winery. I did not make the event but heard it was enlightening and provided some insights into the Livermore Valley wine history.
There was a live band playing in the shade of the winery building that filled the area but was not too loud to have engaging conversations.
Inside Murrieta’s Well cellar there was additional seating at a much cooler temperature with a dessert table. Wait staff were constantly strolling both inside and outside, presenting tasty morsels of exotic treats such as shrimp, vegetable ceviche, hamburger sliders, unique deviled eggs and many more items.
Photo ©Michael Kelly
Even some of the winemakers were enjoying the cooler inside temperature like Rhonda Wood of Wood Family Vineyards.
Photo ©Michael Kelly
This was an event not to be missed in the future as LVWA went all out to provide the Best Winning Wines of Livermore as well as a venue with great music and exquisite food. Brandi Lombardi and staff are to be complimented. Two of the staff personnel (L to R) were Patty Powers (events) and Jenny O’Leary (marketing) who served as greeters and registered guests with engaging smiles.
Photo ©Michael Kelly
Disneyland may have the motto “the happiest place on earth”, but LVWA and the Uncorked event may have surpassed and taken the title as everyone had smiles and laughs all throughout the event.
While attending wine events all over California for many years, this was in the top five and will not be missed in the future!
Sláinte,
Michael Kelly
https://californiawinesandwines.com
https://www.cellar13winery.com
https://darciekentvineyards.com/
https://www.fenestrawinery.com
https://www.laspositasvineyards.com
https://www.pagemillwinery.com/
https://www.rosafierrocellars.com
https://woodfamilyvineyards.com/
see also an Instagram Reel at: https://m.facebook.com/story.php?story_fbid=pfbid0FVWPkf888MF5kgVzxwDTmsn71PoVG7Q5UMu9W6yoMj6x9U1pkfReeg42ZibrpMxgl&id=100064262820169&mibextid=Nif5oz
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