Month: August 2025
2021 JUSTIN Vineyards & Winery Isosceles – One Great Wine!
Photo ©Michael Kelly
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
The background for 30 years for the Isosceles philosophy has been to make it “their flagship wine and quality benchmark from Central Coast of California. A blend based on Cabernet Sauvignon supported by Cabernet Franc and Merlot” states Scott Shirley. Paso Robles grows each of these varietals to near perfection.
First looking into the glass with the wine, a bright and dark purple, almost black coloring and medium heavy viscosity. On the nose, mellow and soft cherry with a hint of soft vanilla pipe tobacco. On the palate this is one of the smoothest wines imaginable yet with strong characteristics. Black cherry with notes of oak, cedar and subtle leather fills the mouth. There was also a hint of licorice. The finish was layered and complex with each sip exposing the genuine uniqueness of this wine. Tannins were present and velvety but kept in check. Wine Enthusiast rated it 93 points, but it is surely higher today in my opinion. This will make my Best Wines tasted in 2025, the annual list comes out in December. The alcohol level is 15.5%.
The current vintage 2022 sells for $85/bottle and is just slightly different from the 2021 mix which was comprised of 86% Cabernet Sauvignon, 7% Cabernet Franc and 7% Merlot.
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 filet mignon BBQ’ed to medium rare. Accompanied by a fresh Cesar salad and mashed potatoes (not shown). The food and wine pairing was delicious with the wine tannins helping with the meat and embracing each morsel with fruit. Another excellent food and wine pairing this evening.
The Winery
Photo from JUSTING Vineyards & Winery website
The winery started first with a philosophy of taking the best of the Old-World meeting with the New World with an imaginative blend of Cabernet Franc and Merlot. The goal of bringing about the Right Bank wonders of these two grapes and making an outlandish wine was the cornerstone of their existence. Herbs, red fruit with structure and elegance came together in their Justification blend.
Photo from JUSTIN Vineyards & Winery website
Justin Baldwin, owner and founder of Justin Vineyards and Winery summed up the goal very neatly with the statement “We believe the wine should be exceptional from every angle. I personally invite you to discover our award-winning tradition that starts with our limestone-rich soil in Paso Robles and ends when the last glass is poured”.
The winery was founded in 1961 when they (Justin & Deborah Baldwin) purchased their 160 acre estate in the Adelaide Hills. It is located 15 miles west of Paso Robles.
Photo from JUSTIN Vineyards & Winery website
Their talented wine maker is Scott Shirley who came to Justin in 2012. He is a graduate of UC Davis and worked at Opus One after college. His Justification blend in 2017 was named top wine in the world in 2017 and received 94 points from Wine Spectator for the 2014 vintage.
While having experienced their Isosceles and Justification wines, they produce many others. The reds include Cabernet Sauvignon, various red blends, Pinot Noir (Russian River), Malbec, Tempranillo, Zinfandel, Merlot and Syrah. Their white wines include Sauvignon Blanc, Chardonnay (both from the Central Coast & Sonoma County) and Viognier. Looking forward to tasting several of these other wines soon.
Sláinte,
Michael
2023 Winzer Krems Ried Goldberg Kellermeister Privat Grüner Veltliner from Kremstal
Background on the Grape
“Kellermeister Privat” is a series of wines produced by Winzer Krems, a winery in Austria specifically within the Kremstal region. Kremstal being in the northeastern portion of Austria.
Their wines are known for quality and authentic representation of the Kremstal DAC (Districtus Austriae Constrollatus). Both white and red wines are grown in the area with Grüner Veltliner and Zweigelt being the two primary grape varietals.
Map from Austrian Wine www.austrianwine.com
It is a very small region in fact the smallest wine area in Austria with only 2250 hectares of grapes accounting for 5% of Austrian wine production. That is roughly 5,559 acres in US measurements. White wines represent 85% of their production and 15% red wines. Grüner Veltliner accounts for 59% of the regions grape production.
Picture from Austrian Wine www.austrianwine.com
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
A classic Gruner Veltliner is a white wine known for its bright acidity, citrus notes and stone fruit flavors. This hits the bullseye! First on the eyes a mild yellow with a slight green tint. On the nose grapefruit, peach and lemon zest were dominant wafting into the senses with floral overtones. White pepper while present took a reserved position. On the palate, peach, green apple and a slight green bean quality with distinct minerality on the finish. A refreshing and medium body were evident with vibrancy and freshness.
Photo ©Michael Kelly
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 tonight to go with a chicken stir-fry dish with ginger, soy sauce, kosher salt, black pepper, garlic combined with broccoli, sliced white mushrooms and served over a bed of white rice. The choice of wine was to counterbalance the aromatic spices in the dish. Also, the acidity in the wine helped cleanse the palate between bites preventing the food flavors from being overwhelming. The versatility of Gruner Veltliner is great for various stir-fry dishes. A consideration was given to Pinot Noir, but with the temperature being in triple digits, went with the Grüner Veltliner and it was a very good choice.
Sláinte,
Michael Kelly
2021 Trimbach Pinot Blanc – Versatile and Often Overlooked Varietal
Photo ©Michael Kelly
Background
Being out of town this week with temperatures in the triple digit teens, white wine was definitely high on the priority list. Picked up a bottle 2021 Trimbach Pinot Blanc to go with a dinner (more below).
History of Pinot Blanc
What is Pinot Blanc? The history of this grape is a bit tangled with mystery and misunderstanding. This white wine grape is essentially a mutation but sharing mostly the same DNA with Pinot Noir and Pinot Gris. Pinot Blanc has wide ranging descriptors: high in acidity, low in acidity, mix of fresh fruits, aromas (apple, citrus), pear, a little buttery, a bit creamy, hint of spiciness, dry, floral characteristics, honey, sweet, possessing stone fruit aromas, heavier minerality, cabbage odor, etc.
Map from Wikimedia Commons
Alsace fronts the Rhine River in eastern France, and borders the countries of Germany and Switzerland.
Where is it grown? The main areas for this variety are Alsace (northeast France), the Alto Adige region in Italy and neighboring areas of Alsace in Germany & Austria. Pinot Blanc is also taking a hold in Canada’s Okanagan Valley as one of their signature wines. Other areas include Hungary, Croatia, Spain, Washington, California and Oregon. In France it is permissible to blend this varietal with other grapes in some quantities.
What other names does this grape go by? Warning: the list is a minefield for possible mispronunciations: Austria (Weissburgunder or Klevner), Hungary (Feher Burgundi); Spain & Italy (Pinot Bianco), Czech Republic (Rulandske Bile), Slovakia (Rulandske Biele) and Argentina. In the Champagne region, Pinot Blanc is often called Blanc Vrai. In the United States, besides Pinot Blanc, it is often referred to as a white ABC (anything but Chardonnay) or a stepchild to Chardonnay. The truth of this varietal is very different!
The number of acres planted of Pinot Blanc are a bit of a mystery but estimated around 300 to 400 acres statewide in California. Upon previously tasting various Pinot Blanc’s, I was more than impressed with the aromas, flavors, textures and tastes of this varietal. What stood out was this wine was significantly different from France to California. Admittedly, I have not tasted this varietal in all the previous countries mentioned earlier. In France Pinot Blanc can actually add Auxerrois (from the town in Chablis region) but still labeled as Pinot Blanc. Auxerrois often has a “green vegetable quality” to it. When I first tasted it, I was so “un-impressed” by the taste. Turns out it often has a cabbage tinge. What are the differences between California and French Pinot Blanc? Apart from “terroir”, as mentioned the French often blend in Auxerrois and it has a distinct “green vegetable” on the palate. The Trimbach Pinot Blanc did not have this “cabbage tinge” and was a delicious wine.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
This wine was a delightful surprise from the prestigious winery Trimbach since 1626. First on the eyes, a light golden color with aromas of green apple with a skosh of soft citrus. On the palate while “light in color” it packed a remarkably crisp and refreshing punch. Typically this wine with its high acidity is perfectly matched with shellfish, fried calamari and also buttery sauces (see below on food pairing). A great alternative from your everyday Chardonnay. This wine had no “cabbage” or green vegetable influence just caressing floral notes and aromas.
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 Swiss cheese chicken recipe. Pieces of chicken breasts cut in half, layered with Swiss cheese, cream of chicken soup, white wine, crumbled croutons, and topped with melted butter then baked for an hour. Accompanied by rice pilaf and steamed broccoli with white mushrooms. The buttery aspect of the meal was wonderfully aligned with this wine. A very good food and wine pairing.
While I am a big supporter of Chardonnay wines, I like mixing it up a little once in a while to discover new aspects of white wine. So it was with Trimbach Pinot Blanc.
Sláinte,
Michael Kelly
Scratch Pub and Grill at Augusta Ranch Golf Course – Lemonade and Modavi Chardonnay
Photo from Augusta Ranch Golf Club
My wife and I hadn’t played golf in while due to both of us having various surgeries for some time. Since we were watching the grandkids and they were all in school, thought it might be a good opportunity to hit the ball around on the local executive course. Our eldest daughter and family live in the complex at Augusta Ranch Golf Club. We borrowed some sticks and went out to play. The good news is that we both played pain free and enjoyed chasing the little white ball hither and fro. The bad news is the temperature reached 113 degrees while playing! Hottest golf I have ever played bar none.
Photo from Scratch Pub
So when we finished the round we visited the Scratch Pub and Grill. We went in after golf to cool down in the air conditioning and poured down three 16 oz lemonade to hydrate and cool down. It seemed like a very good golf course pub and grill offering with a large variety of foods offered.
Then last evening played Movie Trivia with some of Meghan & Russ’s neighbors and my sister at Scratch Pub and Grill. The theme was “classic movies” for trivia night. Going into the final round we were tied for 1st place. The last question was one in which each table wagered their points up to that point, like Final Jeopardy without knowing the question. We did not come up with the “right answer” however we didn’t finish in last place, so we took that as a win.
Photo ©Michael Kelly
Some good laughs and conversations during the evening. I ordered the Scottsdale pizza which was basil pesto, sliced tomatoes, mozzarella and balsamic glaze with the crust with cauliflower. This was surprisingly excellent.
Photo ©Michael Kelly
While most public “golf course pubs” don’t have a great wine list, their wine list was ok and found a Mondavi Chardonnay. It was not like their “Reserve Chardonnay” but refreshing and bright. The wine was especially good at 6 pm with the temperature still in triple digits at the start of the two-hour trivia night. This Chardonnay came from the Central Coast of California with aromas of lemon, honeysuckle and green apples. Those flavors were converted into tastes in the palate. The finish picked up just a little oak and delicious with the cheese on the Scottsdale pizza.
In conclusion, will play the golf course again when the weather is “reasonable” and will definitely eat at Scratch Pub again.
Sláinte,
Michael Kelly
https://californiawinesandwineries.com
When You Meet Someone Unforgettable at the Escape Lounge in Sacramento Airport!
Photo ©Michael Kelly
That was the case last week when our flight was delayed at Sacramento Airport. We went looking for someplace to have a quick bite and a glass of wine. First, I had not previously visited an Escape Lounge, there are twenty in the USA at airports. Escape Lounges are independent lounges that offer a relaxing pre-flight experience to travelers or in our case to “kill some time” with a delayed flight. The one at Sacramento airport allows complimentary entry with American Express Platinum card and a limited number of others. Some of the key features are free food and drinks. They have a nicely arranged bar and had some very reasonable wine selections.
Photo ©Michael Kelly
We, my wife and I, enjoyed a couple of free glasses of Mer Soleil Chardonnay which were cold and refreshing. We also made two runs to the food station where meatballs, cheeses, potato salad, vegetables, fruits, soups and other items were offered. Televisions were on and Wi-Fi service was available.
Photo ©Michael Kelly
We initially met Jannette who was the hostess who simply welcomed us and engaged us from her first hello and wanted to know what else she could do for us. She started out re-arranging some seating for us, then showed us the food station and bar. She repeatedly came by to ask if everything was ok or to remove used plates. She did this to every patron in the lounge! Always with a grin from ear to ear and a soothing voice.
You just don’t find a person of this professional level and engaging personality very often and it should be noted! If you are ever in between flights in Sacramento or delayed, go to the Escape Lounge and see Jannette. Her presence will make your time fly by and so much more enjoyable.
Sláinte,
Michael Kelly
https://californiawinesandwineries.com
https://escapelounges.com/us/airport-lounges/sacramento/terminal-b
Why Did the Crowds Show Up to Buck & Rider August 2nd, 2025?
The first reason is that they were named recipient of the Yelps top 20 oyster restaurants in America and Canada. What makes Buck & Rider unique is they fly in daily fresh seafood. While Phoenix area being in a non-coastal area is not a state that comes to mind for fresh seafood, they were one of three “land locked” states to win this recognition. They came in at number 16. Originally from Arcadia, California they expanded into Gilbert and Scottsdale in 2015.
I had visited Buck & Rider once before in July of 2024 and was so impressed with the quality of seafood I wrote up a quick review of the restaurant. I sought out to understand a little of the how and why their seafood was so fresh and delicious. I met the General Manager Jessica Rotner who informed me of the daily seafood being flown in. She and her staff were so friendly, I told her I would seek out the Gilbert location when I returned.
Fast forward to August 2025, while visiting family in the Mesa/Gilbert area my daughter forwarded me a write up on Buck & Rider being one of the 20 restaurants. In addition, the day after we arrived, all of their locations were holding their 9th annual Oyster Day on Saturday, August 2nd, featuring $2 oysters all day at all locations. The event also included live music and happy hour cocktails specifically at the Gilbert location at 3150 E. Ray Road.
Photo ©Michael Kelly
With this event, gather up those enjoying oysters to join in the Oyster Day celebration! So my sister, my grandson and I headed over to get a table at 11 am when they opened. Upon arriving 10 minutes before opening, we were standing in a line extending to the parking lot! Any future trips I will definitely make reservations. You know it is good when this many folks line up in triple digit temperatures!
Photo ©Michael Kelly
Their oyster selection today featured six selected specimens:
Rochambeau from Virginia, Sweet and Brine
Breakwater from Rhode Island, Weet and medium Brine
Standish Shore from Massachusetts, Crisp and Briny
Olde Salt from Virginia, Crisp and Briny
Summerstone from Washington, Sweet and Briny
Beach Plum from Massachusetts, Sweet and Briny
Here in the picture, starting at the two lemon slices and going clockwise, are the oysters order above. Also condiments of red tarter sauce, horseradish, mignonette and one other were provided.
Photo ©Michael Kelly
FYI, the pictures all have a “yellow tint” from the very welcome sunshades helping to cool down the temperature along with an assortment of fans and large misters!
After all were consumed, we each ordered some additional offerings. Normally with fresh seafood, especially oysters, I would order a glass of Albariño, Assyrtiko, Sauvignon Blanc or other white wine varietals. Since it was still early, my sister and I ordered what I can describe as a Bloody Mary on steroids! So many exotic spices were added it was almost chewable. FYI, my Grandson had a diet coke.
Photo ©Michael Kelly
My grandson opted for the Nigiri of all Big Eye Tuna:
Photo ©Michael Kelly
My sister enjoyed the lightly breaded Calamari:
Photo ©Michael Kelly
Next year will actually “purpose” to be here for this event and be prepared to eat inside. The inside folks waiting at the bar and foyer had to number close to one hundred. The entire facility was jam packed.
I ordered sashimi featuring two pieces of salmon, two pieces of Big Eye Tuna and two pieces of Hamachi. Unfortunately, it was eaten so quickly, I didn’t capture a picture of this excellent presentation.
Here is a quick video of the patio with the tables being packed!
Video ©Michael Kelly
A wonderful event, delicious foods and great service everything needed to make this a memorable experience.
Sláinte,
Michael Kelly
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