Month: August 2025
2009 Vineyard 29 Estate Cabernet Sauvignon – Patiently Waiting 16 years!
Photo ©Michael Kelly
Background
I visited this winery a few times several years ago and very much enjoyed their wines, purchasing a few. I decided to pull this bottle with one of my favorite food dishes last evening. I was BLOWN AWAY on how this wine matured and developed over 16 years. With wine judging, events, training sessions, entertaining, etc., I end up tasting 1500-1600 wines a year! This is the best Cabernet Sauvignon wine I have tasted in many years and well worth the wait. I wish I had purchased a few other bottles.
The Winery
Photo ©Vineyard 29 or Manda Bear
Vineyard 29 was founded in 1989 with a modest 3-acre vineyard. The next phase of the winery is when Chuck and Anne McMinn acquired the historic Aida vineyard in 2000. In 2004 a state-of-the-art winemaking facility (sustainability, gravity flow, etc.) was designed and completed by John Lail. Today they now have a total of 47 planted acres primarily featuring St Helena terroir.
They have now expanded their portfolio to include Cabernet Sauvignon, Sauvignon Blanc, Cabernet Franc, Rosé, Merlot, Zinfandel and Pinot Noir. Wine production was originally under Philippe Melka and in 2005, Keith was hired as assistant winemaker. In 2022 he took over the winemaking and he is also President and CEO of Vineyard 29.
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
As previously stated, this is the best Cabernet Sauvignon tasted by me in recent memory. If the famous painter Michaelangelo was a winemaker, this would have been comparable to his renown painting at the Sistine Chapel ceiling. The wine was pulled from the cellar to warm up two hours before serving. It was double decanted and strained to capture the sediment for almost two hours before tasting.
Photo ©Michael Kelly
The Estate Cabernet Sauvignon is seductively dark and brooding on the eyes with a medium-heavy viscosity. Upon opening the wine, intense dark berries burst into the olfactory senses unabated rushing in like a tsunami. Once on the palate, layers upon layers of enjoyment ensued. First being the primary flavors of blackberries, both fruit and jamminess. Secondary tastes of freshly cut cedar and vanilla pipe tobacco swirled about in the mouth. The finish is where this wine was stellar! It provided textural composition, rounded and velvety silky tannins combined to form a full-bodied and long-lasting finish with blueberry highlights. For me this was the “perfect Cabernet Sauvignon”.
Photo ©Michael Kelly
While initially only being rated 93 points in 2011, it has morphed and matured, having a pedigree today as a 100 point wine!
It was aged in 90% new French oak barrels for 21 months and shows a 15.2% alcohol level. It initially retailed for $225/bottle and the vintage listed on their website showing the 2021 going for $315/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
Pulled this wine to pair this evening with one of my favorite dishes 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. The steak was placed on the grill reaching 1500 degrees for a few minutes on both sides and then sliced. Served medium-rare on a plate with tomatoes, mozzarella balls, fresh basil and then drizzled lightly with balsamic reduction.
Separately, cherry tomatoes, fresh Italian mozzarella balls, chopped fresh basil leaves and olive oil were mixed in a bowl and served with the meal.
Photo ©Michael Kelly
Accompanied by halved and roasted small red potatoes with freshly grated Parmesan cheese.
Without a doubt a great food and wine pairing that will be remembered for some time.
Sláinte,
Michael Kelly
2023 Wood Family Vineyard “The Captain” Named for a Reason
Photo ©Michael Kelly
Background On Rhonda Wood
Photo from Wood Family Vineyards
Rhonda Wood, winemaker extraordinaire in Livermore Valley, produces twenty plus different wines. One of her favorites is “The Captain”, a “Bordeaux style blend” with a reason. Rhonda started her career as one of the first woman pilots for US Airways. Thus “The Captain” is for her previous career before making award winning wines.
Photo ©Michael Kelly
Below are listed a few comparisons between Rhonda as a winemaker and key traits of captaining a commercial plane and now a recreational aircraft.
Attention to details: The Captain knowing all aspects of flight planning, aircraft operation, documenting aircraft performance & maintenance, operational compliance, adhering to government standards & regulations, managing 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. A complex matrix with experience and a keen eye being key!
Photo ©Michael Kelly
Awareness: The Captain understands 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 records 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.
The above only scratches the surface of the broad characteristics of being a Captain and Winemaker. In addition, self-confidence, humility, clear communication skills, desire to learn and most importantly, the ability to remain calm under pressure. This is Rhonda Wood!
The Winery
Photo from Wood Family Vineyards
Wood Family Vineyards, located in eastern Livermore Valley with Rhonda Wood owner & winemaker, has been producing award winning wines for almost three decades.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
To tie in the aeronautical theme in describing this tasty “Bordeaux style” blend this wine is more straight forward. Each year the percentage varies based upon growing conditions and resulting taste. Thus, requiring a critical eye from ripening of the fruit to harvest to production. Or as PC or “Pilot in Command” (designated individual that is responsible for the safe aircraft operations during flight). Rhonda uses her use of “aircraft feathering” (the act of adjusting variable pitch propellers so that the blades are in with airflow and don’t create air resistance) utilizing the optimal mix of key varietals. A few small changes for the 2023 vintage. For 2023 the blend of 60% Merlot, 30% Cabernet Sauvignon, 8% Malbec and 2% Petit Verdot. The higher percentage of Merlot is likened to “empennage” (another phrase for the tail of an aircraft which provides stability during flight) providing the base for the wine. The Cabernet Sauvignon provide the “horizonal stabilization” (preventing up and down movements, pitching, motion of the airplane nose). The small percentage of Petit Verdot provide inertia preventing the wine to “stall” (a condition that occurs because of an aircraft exceeding its critical angle of attack and experiencing decreased lift) and adding a deeper color to the wine. These components provide an optimum “center of gravity” (CG-the longitudinal and lateral point over which the aircraft is balanced).
This is a mellower “Bordeaux style blend” with Merlot representing such a large portion of the blend alluding back to the Captain analogy, insuring “stability” (as an aircraft is subject to static, dynamic, longitudinal, lateral, and directional stability). The wine is a nice medium-to-dark purple with red hues. Lots of floral characteristics and red fruit with raspberries, cherries and strawberry aromas. On the palate a soft landing (again appreciated by airline passengers) with tannins and the fruit intermingling in the mouth. Still having structural integrity with a medium length finish. This vintage 2023 with 15 barrels produced and aged 18 months in French and Hungarian oak barrels being a mixture of new, used and neutral. The wine comes in at 13.7% alcohol and pricing and the wine will be released in November.
Her 2021 “The Captain” received a Double Gold Medal at the San Francisco Chronicle Wine Competition and the 2020 was awarded 94 points and Editors Choice by Wine Spectator. Rhonda’s masterful skills on The Captain show no signs of “drag” (a parallel and opposing force to an aircraft through the air).
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 wine was chosen this evening to go with a filet mignon steak. Seared and then BBQ’ed at 1500 degrees to lock in the flavors and juices, then served medium rare with Danish Blue cheese sprinkled on top. Accompanied by baked Russett potato wedges cut into eighths with olive oil, onion powder, garlic powder, smoked paprika, sea salt, black pepper and grated parmesan cheese. Also, a Roma tomato salad cut into slices, with fresh Mozzarella balls with Italian spices and dressing.
Photo ©Michael Kelly
This wine provided enough “thrust” (a force which opposes aircraft drag and is created by the engines to propel the aircraft forward) to engage with the meat. The wine took us safely to our end destination with a delightful taste and smooth landing!
Sláinte,
Michael Kelly
2015 Barnett Vineyards Cabernet Franc – One of Pedigree and Silkiness
Photo ©Michael Kelly
The Winery
At the top of Spring Mountain AVA, at 2600-foot elevation is Barnett Vineyards. The trek up the switchback road to the peak is worth the adventure. Upon reaching Barnett Vineyards, you are greeted with a breathtaking view looking back towards Howell Mtn. The Valley floor is the area between Calistoga and St Helena. Unfortunately, the day this picture was taken it was a bit overcast, but on their website you will find a few beautiful sunny photos. As you can see the terrain is very sloped (30 degrees and more)!
Photo ©Michael Kelly
A quick background on the owners, Fiona and Hall Barnett. They bought the 40-acre property in 1983 and established Cabernet as their initial varietal. In 2007 they hired David Tate as Winemaker and General Manager.
Photo Barnett Vineyards website
For those who do not know David, he is a very “solid contributor” to the wine industry at large and has had a phenomenal impact on Barnett Vineyards. David has produced wine in Australia, France, New Zealand and now Napa Valley. His influence from vineyards to wine making has shown well with their 2013 Cabernet Sauvignon Rattlesnake Hill receiving a 98+ points from Robert Parker. It is truly a 98–100-point wine with its dark concentrated mountain fruit and layering of structure and beautiful tannins. He believes it “will last 18-20 years”. This wine goes for $250/bottle and is extremely delicious! It is on the exclusive members release only.
The Cabernet Franc rivals some of the best in the Valley with its dark purple color with hints of floral and dark chocolate. In my opinion these two are the premier wines at Barnett Vineyards. Current release is the 2022 vintages and unfortunately are member exclusives!
They also produce Sauvignon Blanc, Chardonnay (2), Pinot Noir, Merlot and Cabernet Sauvignon (2).
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
After dinner last evening we went to sit on the patio deck enjoying the sunset. Pulled this 2015 Barnett Vineyards Cabernet Franc out of the cellar as a special treat as we have enjoyed it since its release. The 2015 Cabernet Franc has a deep purple coloration and has a medium-heavy viscosity. On the nose aromas of dark lush fruit along with floral notes waft into the imbiber’s senses. Once into the mouth, a beautiful roundness with velvety mouthfeel is immediately noticed. On the palate, tastes of dark fruits and berries are dominant. Secondary flavors of chocolate and spices follow. On the finish overwhelming concludes with velvety softness yet with mountain fruit acidity and tannins of comfort and roundness. The 6% of Merlot most likely was key in the mellower aspects of the gestalt of the wine. A long and embracing finish with this Cabernet Franc.
It will make my annual Best Wines Tasted for 2025! This wine is one of the top 15 Cabernet Franc’s coming out of Napa Valley. The current release is 2022 and goes for $110/bottle and is a club release only.
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
I usually pair food with wine, but as mentioned this was enjoyed as an after dinner drink. Could not think of a better way to watch the sunset.
Sláinte,
Michael Kelly, Founder of the Annual International Cabernet Franc Competition
2020 Hindsight Sauvignon Blanc with Mexican Blackened Ahi Tuna and Nigiri
(Photo ©Michael Kelly)
The Winery
(Photo from Hindsight Wines)
Previously I have written about the Hindsight Winery in Calistoga and their excellent red wines, especially their Cabernet Sauvignon. Tasting can be done at The Vault located at 1124 Lincoln Ave in Calistoga, California. In mid-2022 their long-time winemaker, Jac Cole retired. Now the good news, they hired Michael Weis, who was the head winemaker at Groth. He is well known for making spectacular wines and I believe he received 100 points from Wine Spectator for one of his Sauvignon Blanc vintages. Additional reading about the winery and talented ownership can be found at:
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
(Photo ©Michael Kelly)
Their Sauvignon Blanc release under Michael Weis was handcrafted with an artisan touch. First on the eyes it is a golden straw color and medium viscosity. On the nose, floral aromas waft into the senses, along with green apple which is most prominent. On the palate, reserved citrus accents of lime and lemon come into play and are kept in check with flavor but not overpowering. The finish provides a mouthful feeling of a much heavier wine rather than a “light Sauvignon Blanc”. This is most likely due to the addition of nine percent Viognier. This also helps lower the acidity. This wine originally sold for only $25.99/bottle. It is not an “in your face” overly citrusy Sauvignon Blanc and thus makes it perfect for standalone drinking pleasure or to be paired with a variety of foods.
Their current release is 2023 from Sonoma County and is listed at $29.95/bottle. Below are two links to the 2023 Hindsight Sauvignon Blanc review:
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 Hindsight Wines Sauvignon Blanc was pulled from the cellar for last night’s meal. The reason to chose Sauvignon Blanc is for the acidity and tropical notes to complement the rich texture of the tuna. The various seasonings create a fresh and refined tasting experience especially with wasabi and ginger.
(Photo ©Michael Kelly)
I have often had Ahi tuna steak blackened but tonight read about a Mexican version of this prepared with pineapple, mango and Pico de Gallo. I was a bit skeptical with the Pico de Gallo having minced onions, jalapeno peppers, tomatoes, etc. The blackened Ahi tuna was done to perfection with a seared outside and rare inside. The spices used on the rub to blacken the Ahi consisted of garlic powder, onion powder, smoked paprika, oregano, basil, thyme, cayenne pepper (in moderation), sea salt and black pepper. Prepared in a hot skillet with virgin olive oil for 2 minutes a side. Served topped with sesame seeds. The food and wine pairing were fine but not great due to the Pico de Gallo. But as the anonymous saying states “Adventure may hurt you, but monotony will kill you”.
(Photo ©Michael Kelly)
The next treat was three Nigiri pieces: salmon, shrimp and tuna with two of each. Here is where the food shined brightly with a delicious combination of this wine.
While this 2020 Hindsight Sauvignon Blanc can easily be enjoyed by itself, it was a delightful and an especially refreshing wine to be shared with this food. Another reason it has made my Best Wines Tasted of the Year for the last two years and will again in 2025.
I am now down to one last bottle of the 2020 Hindsight Sauvignon Blanc and will be getting the 2023 Sonoma Sauvignon Blanc soon!
Sláinte,
Michael
2023 Wood Family Vineyards “VIVA” Cabernet Sauvignon – A Crowd Favorite
Photo ©Michael Kelly
Background
To start with the word “VIVA” is an exclamation of support meaning “long live” and “hurrah”. It is appropriately named as the 2023 Wood Family Vineyards “VIVA” Cabernet Sauvignon is a wonderful and crowd favorite wine. It falls between some of the stellar Napa Cabernet Sauvignon (and now Wood Family Culmination Cabernet Sauvignon) and many commercial & grocery store daily wines! There are days where a big and bold Cabernet along with mouth-puckering tannins is too much to have as a standalone wine. Conversely a “milk toast” commercial/grocery store Cabernet doesn’t provide enough fruit, balance and tannins to be enjoyed with a hearty steak. Now the solution appears with “VIVA” Cabernet Sauvignon by Wood Family Vineyards. This wine is mellow enough to enjoy by itself but can also pack enough punch to go with a meal.
Photo ©Michael Kelly
Thus, the versality with the “VIVA” Cabernet Sauvignon. For those occasions where a softer, more refined and gentler Cabernet Sauvignon is required this Wood Family Vineyards “VIVA” Cabernet Sauvignon is spot on! Rhonda Wood does make your bigger and heartier Cabernet Sauvignon’s (“Especial”, “Clone 30”, “Woody’s Cab”, The Runway blend and now Culmination) for those characteristics and for heavy food and wine pairings. She calls those Cabernets “fork & knife Cabernets”. I call them “chewy or grippy Cabernets”. Each has its place and now “VIVA” provides a perfect mid-point Cabernet for the wine aficionado.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
On the eyes a deep and bright purple and maroon color stands out in the glass with a medium viscosity. On the nose aromas of cherries and flowers (violets) waft gently into the senses. I have stated this before and it is again true for the 2023 vintage that on the palate this wine cuddles up like a down comforter on a cool winter evening. While tannins are present, they are absent of harshness or overwhelming oak layers upon layers to debunk. Vanilla, cranberry, raspberry and a hint of blueberry swarms about to provide a compelling wine to sip and enjoy. The finish is medium length and harmonious. Alcohol percentage is 14.4% and aged in French oak with 27 barrels being produced. This wine will be released in Q4 of 2025. It is 100% Estate grown Cabernet Sauvignon.
Photo ©Michael Kelly
It is a very well-balanced wine with fruit, tannins and acidity in precise equilibrium.
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 seared and BBQ’ed ribeye steak served medium rare. The idea was to pair this “mellower” Cabernet Sauvignon with a juicy steak to see if it could handle the meat. Indeed, it did with sufficient tannins to cut through the ribeye. Accompanying the meal were small red potatoes cut in half, seasoned and roasted. Also seasoned and roasted were halved Brussel sprouts. A delicious meal with no compromise with the mellower 2023 “VIVA” Cabernet Sauvignon.
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 about 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
Avellino Italian Market & Wine Bar – Always a Winner!
Avellino’s Italian Market and Wine Bar in Angels Camp continues to exceed expectations! This was our fourth visit, and they continue to provide great imported wines, excellent service, genuine hospitality and scrumptious foods. Brought a relative who was visiting us and he was impressed and delighted with the time spent there with the foods and wines.
Photo ©Michael Kelly
Started out with a taste of 2020 Pinot Nero a very light red wine from Alto Adige region in Italy. Alto Adige is Italy’s northern most wine region. It consists of high-altitude vineyards with its cool Alpine climate in the Dolomites. This provides crisp and aromatic wines, both white and red. The light color still provided both aromatics and tastes of raspberries, strawberries along with cranberry. A wonderful wine on a warm Sunday afternoon.
Photo ©Michael Kelly
Next up was to choose a wine to go with our charcuterie board that was ordered. Elected to go with a Chianti Classico, Isole e Olena as it would complement so many of the items on the tasty board. Opening with an enchanting fragrance of flowers and red berries. On the palate there is juicy raspberry and red plum with a presence of silky tannins surrounding the fruit. The charcuterie plate looked like a feast for a King & Queen.
Photo ©Michael Kelly
All the items on the board were imported meats and cheeses from Italy. They included the following: prosciutto di Parma, Mortadella con pistachio, Coppa Stagionata (season Coppa), Salame con Finocchio (with fennel), Salame Picante (spicy), Taleggio, Pecorino Toscano, Gorgonzola and fresh Mozzarella cheeses. Served with the fresh baguette was fig jam, pickled vegetables, spicy olives, hot honey and semi-dried tomatoes.
Photo ©Michael Kelly
All of us so enjoyed the semi-dried imported tomatoes on the charcutier board that we ordered the Bruschetta. That again was a winner with flavors not typically found in America.
Sláinte or better yet for this article, saluti!
Michael Kelly
Two Home Runs in One Evening – Both 2014’s, Crocker & Starr Cabernet Franc & Meyer Vineyard Cabernet Sauvignon
Photo ©Michael Kelly
Background:
Had a very busy few days moving my wife’s mother to an assisted living facility. It is amazing how much a 97-year-old can accumulate (even with a prior house sale three years ago!). After one day of physical labor and a couple of days of arranging furniture, fixing little things, hanging pictures, getting medical records, shopping for supplies, etc., the work was 99% completed on Tuesday late afternoon. Came home and decided to celebrate a bit with two excellent wines after a few emotional and intense days.
Wine #1 – 2014 Crocker & Starr Cabernet Franc
Photo ©Michael Kelly
The 2014 Crocker & Starr Cabernet Franc possessed a bright purple hue on the eyes. On the nose, a fascinating combination of plum, vanilla and clove were the first impressions. On the mouth, a classic light “green vegetable/bell pepper” characteristics which gave way to dark & red fruits, tea and a hint of dark chocolate. The finish was long and mellow with residual sweet pipe tobacco. At the “beta event” for the International Cabernet Franc Competition the 2015 Crocker & Starr came in second. If we had tasted the 2014, I am sure it would have won!! Pricing on the web shows it from $80 to $120/bottle. Enjoyed this wine with a quick and simple dinner.
(more on this wine can be found at: https://californiawinesandwineries.com/2019/10/21/2007-oshaughnessy-mount-veeder-cabernet-sauvignon-and-2014-crocker-starr-cabernet-franc/ )
Wine #2 – 2014 Meyer Vineyard Cabernet Sauvignon
Photo ©Michael Kelly
Wine Spectator rated it 95 points and Parker in the 90’s. In 2017 it was listed as #7 on Wine Spectator’s Top 100 wines. Meyer Vineyard fruit is on the hillside estate vineyard and aged 18 month in French oak barrels. On the eyes it is a very deep crimson color and heavy viscosity. On the nose dark fruits and chocolate waft into the senses. But similar only in the analogy of a circus clowns coming one after another from a tiny car, this wine continues to unfurl with flavors, layers and aromas. Dark cherry is prominent along with vanilla pipe tobacco with a finish of black licorice and long-lasting enjoyment. Pricing ranges from $80 to $100/bottle on the web.
(more on this story at: https://californiawinesandwineries.com/2021/02/12/meyer-vineyards-2014-cabernet-sauvignon-8-of-wine-spectators-top-100-2017/ )
No food was tasted with this wine, just simply to enjoy sipping for the evening which we both did!!
Can’t wait to finish them this evening!
Sláinte,
Michael
2015 Crocker & Starr Casili 8 – One of the Best Blends
Photo ©Michael Kelly
Background
A question was posed on a wine chat room, if you could only drink one wine the rest of your life, what would you choose? While not answering the question, as I believe variety is the spice of life, last evening drinking this 2015, it was extremely close to being the answer. We had a relative in from out of town and had never had a Crocker & Starr wine.
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
The Casali designated wine is a mix of Malbec and Cabernet Sauvignon with the percentages changing year by year. 2015 Casali 8 is 55% Malbec and 45% Cabernet Sauvignon. This is Pam’s ode to a Bordeaux blend and comes in at 14.4% alcohol.
First on the eyes a dark inky coloring with a magenta and purple rim. When popping the cork, the fragrances of black plum waft into the senses beckoning one to take a sip. Once on the palate, black cherries and blueberries swirl about in merriment. Secondary flavors of sweet pipe tobacco along with blackberries complete the tasting. The finish, dark chocolate counterbalanced by vanilla and surrounded by silky and embracing tannins leaves one almost speechless. Like a piece of art, you are mesmerized and totally elated with the momentary and existential experience.
Their current release is 2022 and is available to Casali members for $110/bottle (Casali 15). The 2015 will definitely make my “Best Wines Tasted This Year” again (comes out each December) in 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
Dinner with this wine was a special Carne Asada. The flank steak was tenderized and was marinated 24 hours with the following ingredients: olive oil, soy sauce, fresh squeezed orange and lime juice, fresh chopped cilantro leaves, serrano peppers, minced garlic cloves, ground cumin, Kosher salt, ground black pepper. The steak was seared on the BBQ with an infrared ceramic burner at 1500 degrees for about 3-4 minutes a side and then BBQ’ed. Served with minced cilantro, fresh extra marinade sauce and a modicum of fresh squeezed lime juice. Accompanying the meal was a fresh homemade macaroni salad with black olives, purple onions, and diced Serrano peppers. The Carne Asada was flavorful and spicy. This is now one of our “go to” BBQ food pairings!
This Malbec blend with its fruit surrounded the spicy meat and cooled it off to be absolutely a wonderful pairing with the Cabernet Sauvignon component matched beautifully with the meat protein.
The Winery
Pam Starr is simply a Rock Star. I believe she is one of the elite top 10 winemakers in Napa, but she is also much more than this. Knowing Pam Starr and following her exquisite wines for years, just about all would agree! Her technical pedigree comes from UC Davis in Fermentation Science. She started as an intern at Sonoma Cutrer, Edna Valley Vineyard, then six years at Carmenet Winery and then winemaker for Spottswoode Vineyard. In 1997 she and Charlie Crocker established Crocker & Starr.
Photo from Crocker & Starr website
Charlie Crocker comes from one of California’s oldest families, with his grandfather who was involved in the Central Pacific railroad in the mid 1800’s. His family heritage was a force in California’s development. Charlie also was involved in high tech and ran several companies very successfully. He has always had a keen interest in wine. Charlie in 1971 purchased the Dowdell property in St Helena. Today 85 of the 100 acres are planted in the classical Bordeaux grapes. On their website a detailed chronology is provided and makes a very good read.
The blending of these two personalities as a partnership is as smooth as their wine — seamless and magnificent.
Photo ©Michael Kelly
What I enjoy most in getting to know Pam, is her genuineness and friendliness. You can stop by and see her in the vineyards, driving a forklift, punching down tubs of grapes, just about anything and everything. She is immersed in the business of “perfection”. Yet she has time, to sit down and talk, provide a bowl of water for your dogs, and even converse about mundane “non-wine issues”. She is above all else, extremely real and kind. Why wouldn’t you like her wine?
Her enthusiasm spills over into her craft of winemaking skills. I am speaking as a customer and wine club member from this perspective. Since meeting Pam, some twenty years ago, her wines started out at a 10 (scale of 1-10) and have remained at this quality the entire time! No easy feat with droughts, fire and wild temperature swings.
Let’s talk about the wines she produces. First, and why I sought Crocker & Starr initially years ago, was her Cabernet Franc. Each year they produce one of the most consistently solid and best Cabernet Franc’s in the Valley. The wine always shows a deep purple, with concentrates of black raspberries and tobacco. As some Cab Francs can be “strong”, Crocker & Starr‘s are strong in texture, but surprisingly soft and velvety to drink. They have enough balance of structure, tannin and acid to last 10-15 years without fail.
Today they produce a few Cabernet Sauvignon (RLC, Stone Place, One Post), Cabernet Franc and Casali (blend of Cabernet Franc & Malbec). Also, their white Sauvignon Blanc is superb. One newer addition is Brut Rosé. All her red wines and white wines have consistently made my annual list of “Best Wines Tasted” during the year for the last 15 years! See the links to these reviews:
https://californiawinesandwineries.com/2019/12/28/2011-crocker-starr-stone-place-cabernet-sauvignon/
Photo from Crocker & Starr website
In 2021 Cyrus Hazzard joined the Crocker & Starr team as a Partner & President to continue their esteemed tradition.
One of their taglines is “Touch the Vines, Taste the Wines”. When visiting the winery, immersion into the vineyard is a prerequisite.
Sláinte,
Michael Kelly
2023 Wood Family Vineyards Cabernet Franc – Strong, Bold and Wonderfully Intense!
Photo ©Michael Kelly
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Livermore Valley has undertaken a strategic direction to focus on Cabernet Franc and Sauvignon Blanc wine varietals. Wood Family has been producing Cabernet Franc for two decades and their experience shines wonderfully with their varietal of Cabernet Franc.
First on the eyes a radiant purple/maroon coloring with clarity. On the nose, upon pouring into the glass, a bouquet of violets and cherries burst into the olfactory senses. With anxious anticipation of the first sip, one is pleasantly rewarded with raspberries and red cherries being dominant flavors. Secondary flavors of subtle strawberries and pencil shavings. On the finish, peppery notes and slight moist forest floor notes complete a wonderous and filling sip. This vintage provides stronger tannins than previous years and yet the balance of fruit, acidity and tannins provide a long lasting and intense finish. Truly a great representation of the quality of Livermore Valley’s Cabernet Franc.
Photo ©Michael Kelly
This wine will be released on August 23rd, 2025 and will sell for $45/bottle. Twenty-five barrels were produced using three vineyards in Livermore Valley with the majority from their estate vineyard. Barrel treatment includes new French oak and new Hungarian oak. The alcohol level is 14%.
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 wine was chosen to go with baked Pork Tenderloin this evening. We generally enjoy Pinot Noir wine mostly with Pork Tenderloin but decided to try this Cabernet Franc. This evening used a dry rub on the Pork Tenderloin consisting of brown sugar, smoked paprika, garlic powder, onion powder, cumin, sea salt, black pepper, Italian seasoning and a pinch of Chili powder. The pork tenderloin with the rub was first seared in a skillet and then baked. The pork slices were drizzled with Cherry Pepper Sauce. Accompanied by a fresh homemade macaroni salad with black olives, purple onions, and diced Serrano peppers. A fresh garden salad with green onions, cherry tomatoes and roasted pepita seeds was served.
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 Kelly
2012 Outpost Howell Mountain Cabernet Sauvignon
Photo ©Michael Kelly
The Winery
The Outpost Wines under years of leadership of Frank & Kathy Dotzler was sold July 23, 2018. Located at 2200–foot elevation in Angwin on Howell Mountain (east side of Napa Valley). The buyer being AXA Millésimes, the wine division of the large French insurance company. They own wineries in Bordeaux, Burgundy, Portugal and Hungary. Those wineries include Château Pichon-Longueville Baron in Bordeaux, Domaine de l’Arlot in Burgundy, Quinta do Noval in Portugal’s Douro Valley and Disznókő in Hungary.
Previously I visited the winery yearly picking up allocations of wine, but have not visited since the buyout.
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
100% Cabernet Sauvignon and aged 20 months in 80% new French oak barrels. Double decanted and filtered before serving. The wine on the eyes is a deep brick red with a medium heavy viscosity. Blueberry, lush blackberries, pepper and fresh violets on the nose. On the palate, it burst forth with vanilla pipe tobacco, licorice and both blueberry and blackberry flavors. The tannins are present but caressingly soft and Howell Mountain minerality lingers on the finish. The 2012 Howell Mountain Cabernet Sauvignon on Wine Searcher retails today for $262/bottle and was rated 93 points. K & L lists it for $170/bottle and shows Robert Parker giving it 96 points.
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 was a last-minute dinner and wine pairing. Picked up all meat frozen raviolis and a spicy marinara sauce. Accompanied by fresh sourdough French bread and a Cesar’s salad. Still an excellent choice with the Cabernet Sauvignon enveloping the meat ravioli and softening the spicy sauce. No doubt we overshot the pairing with the wine but it was all good!
Sláinte,
Michael Kelly