2023 Wood Family Vineyards Red Blend “The Takeoff”
Photo ©Michael Kelly
Background
Photo from Rhonda Wood
This new red blend wine called “The Takeoff” is a hat’s off to Rhonda Wood, the owner, winemaker and former airline pilot. 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. Rhonda continues to fly about the western states in a private plane. 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.
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
This is a blend of three red grapes being 51% Cabernet Franc, 34% Malbec and 15% Merlot aged for 20 months in French oak barrels. The alcohol percentage came in at 13.7%. It will be part of the August 3rd, 2025 release party at $50/bottle.
Photo ©Michael Kelly
Anticipated opening this inaugural wine as it combined two of her three wines that have made my Annual Best Wines tasted in the year for three years in a row, that being her Cabernet Franc and Malbec. Also this combination made a delicious Bordeaux style blend. On the on eyes a medium dark crimson coloring with medium-heavy viscosity. On the nose the three varietals coalesced to provide a range of aromas of blackberry, cherry and dark plums fruits along with violet and rose scents. On the palate, the Merlot seemed to have throttled back the “zip” of the Cabernet Franc and the smokiness, mellow pipe tobacco and leather components of the Malbec. This may have been due to a little bottle shock as the wine was just recently bottled. The smooth finish provided exceptionally rounded tannins with a hint of vanilla. An extremely mellow and integrated even keeled wine to be enjoyed with or without food.
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
This evenings meal was filet mignon steak, seasoned and seared on the BBQ at 1500 degrees and then cooked to medium rare. Plated with freshly made topping with Blue cheese, butter and chives. The same Blue cheese was used in the “smashed potatoes” also topped with fresh chives. Accompanied by a fresh garden salad with just cooked applewood smoked bacon, green onions and diced Roma tomatoes. A good food pairing lacking the tannins and “zip” to fully step up to integrate and take on the filet mignon this evening, but this young wine should age to be something spectacular.
The Winery
Photo ©Michael Kelly
Interesting to draw a few comparisons between the winemaker and key traits of captaining a commercial plane:
Attention to details: The Captain knowing all aspects of flight planning, aircraft operation, documenting aircraft performance & maintenance, operational compliance, adhering to government standards & regulations, manage emergencies, coordination with mechanics, ground crew and air traffic control. Rhonda Wood: knowing the vineyards for pruning, shoot thinning, cluster thinning, water strategy & compliance, cover crop management, details to county, AVA and government regulations.
Awareness: The Captain understanding optimal aircraft performance and ability for various aircraft being flown. Rhonda Wood: Knowing when and what to do in the vineyard(s) from Brix checks, ordering supplies for the winery (yeast, So2, etc.), scheduling harvest with vineyard manager, soil nutrition, timing on picking, pressing, sending juice panels to ETS, punch down timing & frequency, selecting yeasts and additives (if necessary), tank temperatures. All of these functions for each and every varietal and winery blend.
Documentation: The Captain recording all aspects of aircraft operations, fuel, temperature, oil pressure, hydraulics, weather, turbulence, aircraft avoidance and airspace incidents, noting functions outside of prescribed government regulations, flight plans, etc. Rhonda Wood: pre-ordering bottles, labels and corks for upcoming harvest and bottling, testing during fermentation, compliance and documentation for ABC laws, tasting room notes, pairing & technical sheets, shipment compliancy, etc.
Photo from Rhonda Wood
The above only scratch the surface of the broad characteristics of being a Captain and Winemaker. This may indeed be the reason she wins so many awards for her wines! In addition, self-confidence, humility, clear communication skills, desire to learn and most importantly, the ability to remain calm under pressure especially during “Take Off” and landing!
Sláinte,
Michael Kelly