Month: October 2025
2021 Iron Hub “Old Vine” Zinfandel – One of My Favorite Spicy and Dry Zinfandel Wines
Photo ©Michael Kelly
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
The wine on the eyes was like their “Clockspring” Zinfandel (my previous favorite from Iron Hub) but a shade or two darker and more mysterious. On the nose intense dark cherries and blackberries. Aromas rose up immediately when poured into the glass of cherry and spices. On the palate, ripe juicy plums and soft pipe tobacco. On the finish the dominant flavors were the fruits mentioned being counterbalanced by clove and vanilla notes. Layers and layers of spice integrated nicely with the fruits. This wine provided an unexpected joy and a lingering finish.
The “Old Vine” vintage includes 83% Zinfandel, 10% Petite Sirah, 6% Barbera, and 1% Sangiovese. It is listed at $39/bottle and comes in at 15.9% alcohol. It is aged 13 months in French oak barrels with 20% being new. Only 214 cases were produced. The grapes came from the Baldinelli vineyard which is dry-farmed and planted over 55 years ago.
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 “Old Vine” Zinfandel from the cellar last night to have with dinner as the bold acidity of the wine allows it to cut through the fats, oils and richness of the Bolognese sauce. The sauce started at 9 am and left simmering all day on the stove. Ingredients included lean hamburger, ground Italian pork, bacon, chopped celery, chopped carrot, minced garlic cloves, olive oil, chopped onions, chopped fresh thyme, red wine, bay leaves, beef broth and tomato puree.
Photo ©Michael Kelly
Served with whole wheat spaghetti pasta and topped with fresh Parmesan cheese. Accompanied by roasted garlic French bread topped with sesame seeds.
Having a medium-bodied Zinfandel with its acidity cuts right through the richness of the sauce, and at the same time, its fruit notes enhance the roasted tomato and meat flavors making it a wonderful and savvy match!
The 2021 Iron Hub “Old Vine” Zinfandel made my list of Best Wines Tasted during the year for the last two years. Recently, I tasted their 2022 and that also will make my list for 2025.
The Winery
Photo from Iron Hub 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
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. 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 winemaker. Today, they established a dynamic father-son winemaking team. Spencer enjoys the demand of 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.
Sláinte,
Michael
A Beautiful Fall Day in Amador Valley Wine District – Sobon Estate, Iron Hub Winery and Rombauer Vineyards Visits
Click to see Instagram Reel on Amador Valley Visit to three wineries:
Sláinte,
Michael Kelly
A Fall Day in Amador Valley Wine District – Sobon Estate, Iron Hub Winery and Rombauer Vineyards Visits
Background:
Last week a couple of us decided to venture to Amador Valley wine district a little over an hour drive from our homes. This started with Sobon Estate winning the Best White Wine from the four Sierra foothill counties: Calaveras, Amador, Placer and El Dorado. The award came from over 480 wines entered in the Folsom Wine Fest Competition where I participate as one of the judges. I personally have not been a Viognier wine fan, but this one as they say was an “aha moment” at the competition.
Photo ©Michael Kelly
First stop was Sobon Estate located at 14430 Shenandoah Road in Plymouth. The winery, a family operation, opened in 1977 and has expanded considerably since.
While there besides the Viognier we tasted just a couple of the wines recommended by their attentive and knowledgeable staff, Teri and Chris.
Photo ©Michael Kelly
Next stop was a favorite of mine for the last 3-4 years, Iron Hub Winery. While all their wines are delicious, the two outstanding wines that I have consistently stocked in the cellar are their Chardonnay and Old Vine Zinfandel. Both have made my annual Best Wines Tasted for the last few years. While there tasting a few others in their lineup as well as ordering some cheeses and other tidbits.
Photo ©Michael Kelly
And
Photo ©Michael Kelly
They were just finishing up the last of Barbara grapes picked early that morning. Spencer Jones, winemaker, invited us to sample a few of the grapes waiting for process that were scrumptious!
Photo ©Michael Kelly
Our last stop was Rombauer Vineyards tasting room. The evening before venturing to Amador, we had a Rombauer Food & Wine Pairing dinner and Rachael Akerley asked us to stop by. We were served some of the rarer and limited production wines offered by Rombauer. While generally considering Rombauer a “large and commercial winery” they do make artisan and boutique wines that are very good. Here are just a couple of wines tasted Le Meilleur du Chai translated the Best of the Cellar ($175/bottle) and a comparison of 2013 Napa Valley Cabernet Sauvignon and a 2019 Napa Valley Cabernet Sauvignon – all three were excellent.
Photo ©Michael Kelly
Overall, a great way to spend a Friday afternoon on a beautiful fall day.
Here are some previous stories on the three wineries visited:
Sobon Estate
Iron Hub Winery
https://californiawinesandwineries.com/2025/05/27/iron-hub-winery-with-live-music-in-amador-county/
https://californiawinesandwineries.com/2025/07/26/2021-iron-hub-old-vine-zinfandel/
Rombauer
Sláinte,
Michael Kelly
A Common Question: What is the “Gunk” Left In My Wine Glass?
Photo ©Michael Kelly
While “gunk” may not be the official technical term, it best describes the sediment deposit in the bottom of a glass or in the above stainless-steel filter. Deposit matter can best be described as either tartrate crystals or sediment particles.
Tartrate crystals, usually dark in color in red wine are harmless deposits often referred to as “wine crystals” in white wine. This is a simple chemical reaction when potassium and tartaric acid, both naturally present in wine grapes, bind together. Often “unsightly” but are harmless and many wineries remove them through a process called cold stabilization and can appear in aged bottles or if the wine being stored in a cool temperature.
Red wine tartrate crystals develop when a bottle is stored on its side, typically on the bottom of the cork. These dark purple particles are often referred to as “tiny purple icicles”. In white wine they can look like tiny salt or sugar crystals.
Photo ©Michael Kelly
Next is the sediment that forms on the side of stored bottles of wine and can even clog up a bottle of aged wine. Unfiltered wine has not been processed at the winery to remove yeast, microbes and other particles before bottling. Should one consider this an issue? Actually, just the opposite may be deduced. Having the wine unfiltered and/or unrefined, can provide a more complex flavor profile despite a cloudy appearance in the glass or bottle.
Unfiltered wine leaves suspended particles in the wine. Typically, these will form if the bottle is stored on its side along the bottom length of the bottle or if stored upright, the bottom of the bottle.
Why don’t winemakers remove this suspended material before being bottled? First it preserves desirable flavor compounds giving wines a richer, more complex and expressive taste. With wines being “more natural” this can provide an authentic expression of the grape varietal and winemaking process. There are a few negative justifications for removing them besides aesthetics.
So how do winemakers remove tartrate crystals, grape pulp, yeast cells (lees) and tannins from wine? There are two primary methods. The first is racking or simply letting gravity allow the suspended particles to fall to the bottom of the tank and the “cleaner” wine to be siphoned off to another tank/barrel, leaving the deposits behind.
The second method is called fining which is the use of a clarifying agent, such as bentonite clay or egg whites are added to bind the “floating or suspended particles” and assist gravity helping them settle to the bottom of the vessel.
When opening a bottle of “unfiltered or unrefined” wine that is why decanting through a filter provides a “clear and clean” wine to be poured and served in a glass. When knowing in advance you can take a bottle of wine stored on its side and stand upright for up to 48 hours allowing the material to settle to the bottom of the bottle. It is then incumbent to pour slowly so as not to allow the sediment to come out with the wine. Still filtering is recommended.
Photo ©Michael Kelly
Fully one-third to one half of the wines stored in my cellar are unfiltered and unrefined wines and must be carefully decanted/filtered before serving. This was the case recently with a 2010 Trespass Vineyard Escapade (50% Cabernet Sauvignon and 50% Cabernet Franc) stored for 12 years in the cellar. The previous pictures in the story were from this bottle. Once double filtered and double decanted, this wine was a delicious blend, providing fruit flavors and with smooth and silky tannins. You can see the clarity in the finished presentation. (see review of this wine & winery at: https://californiawinesandwineries.com/2025/10/08/2010-trespass-vineyard-escapade-continues-to-impress/ ).
There is more to be said about unfiltered and unrefined wines, but this should provide a quick and general overview.
Sláinte,
Michael Kelly
https://californiawinesandwineries.com
https://trespassvineyard.com
2010 Trespass Vineyard Escapade Continues to Impress
The Winery
Photo from Trespass website
Trespass Vineyard is in St Helena at the base of Spring Mountain and owned by Don and Dana Gallagher. They have meticulously worked on their 5-acre vineyard to produce some of the most exquisite wines. Well known winemaker Kirk Venge, along with Don & Dana Gallagher, collaborate in the winemaking process Currently they produce Rendezvous (blend), Cabernet Franc, Cabernet Sauvignon, Petit Verdot, Merlot and Mayhem (blend). In my opinion, they are in the top twenty-five wineries making Cabernet Franc and Cabernet Sauvignon in Napa Valley. When blended, they achieve high accolades for their wines. For the last ten years, at least one has made my Annual List of Best Wines Tasted for the year.
Photo ©Michael Kelly
As an aside to the wine itself, two items have always caught my attention. First it is the label which is a beautiful watercolor of the vineyard at the base of Spring Mountain in Saint Helena. The second item is the statement on the back of the bottle which reads “Now and again one comes across a place so extraordinary it captures the imagination, yet you are not allowed to enter. We invite you to TRESPASS”. A very nice play on the wording with a picture on the front of the bottle
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
2010 was their inaugural vintage of Escapade. It was comprised of 50% Cabernet Sauvignon and 50% Cabernet Franc. It was aged for 22 months in 100% new French oak barrels. Only 95 cases were produced and was bottled unfiltered and unrefined. I filtered it twice before serving and you can see why. The filter had to be cleaned twice to complete the bottle process as it clogged up twice.
Photo ©Michael Kelly
First on the eyes a very deep and brooding reddish/purple coloring. Blackberries and blueberries waft these delightful aromas to the senses. On the palate the fruits with dark cherry and the co-mingled Cabernet Sauvignon and Cabernet Franc provided a well-balanced, bold and well-structured sipping experience. The astonishing finish provided velvety tannins with a long-lasting vanilla conclusion. This was getting close to the end of its longevity.
Today the Escapade has changed names to be their Rendezvous with the 2021 vintage being the current release. The percentage of Cabernet Sauvignon and Cabernet Franc change year to year. It is listed at $150/bottle on their website.
This wine will make my Annual Best Wines Tasted in the Year for 2025, which comes out in December each year.
Sláinte,
Michael Kelly
https://californiawinesandwineries.com
https://trespassvineyard.com
Rombauer Wine Dinner at Verona18 – With a Few Nice Surprises!
Photo ©Michael Kelly
It had been almost twenty years since I had a full tasting experience of Rombauer wines, so when and our local clubhouse restaurant, Verona18 and Rombauer held this event thought it was about time. Rachael Akerley from Rombauer in Plymouth conducted the wine portion of the event for about fifty attendees.
Photo ©Michael Kelly
Chef Jaime Alderete prepared the exquisite dinner for the evening. The evening started off with a Heirloom Tomato Gazpacho with herb oil as a shooter. This was the first surprise being paired with a 2024 Rombauer Sauvignon Blanc. Conventional thinking is that “tomato-based foods” usually trend toward high acid lighter red wines. The shooter was heavenly sent and the pairing with the wine was strikingly delightful. It generally got the best reviews for the evening for a wine and wine/food pairing from the crowd!
Photo ©Michael Kelly
Next up a Sicilian-style Tuna Carpaccio with a garlicky herb dressing. Again the food was top notch and Rombauer 2023 Chardonnay, perhaps not to my likely, is still the number one selling Chardonnay in the USA and the number one Chardonnay for restaurants in the USA. The food and wine pairing was good but I kept thinking the Sauvignon Blanc would have tasted even better with the food.
Photo ©Michael Kelly
Next up, and another surprise, was the Squash Ravioli of sage brown butter sauce, diced squash and tomato. The surprise was the taste of this light and tasty ravioli with a little sweetness. This was paired with their 2023 Pinot Noir from Santa Lucia Highlands from the Central Coast of California. The pairing with the Pinot Noir again for me did not seem to have enough weight to pair with the Pinot Noir. By the way for all the pairings, whether good or great, there wasn’t any wine left in the glasses!
Photo ©Michael Kelly
Before the main entrée was served, an intermezzo refreshment with Prosecco and lime/orange sherbert as both a palate cleaner as well as to stimulate the appetite.
Photo ©Michael Kelly
The main entrée was served up and a unique Surf & Turf of filet mignon, sauteed shrimp & lobster, with browned white wine and shallot cream sauce. The sauce was tasty and perfectly suited for both seafood and beef. This was another surprise of the sauce being well suited for both on the same plate. The beef was served medium rare and very tender.
The wine being paired was the Rombauer 2022 Cabernet Sauvignon with pronounced cherry, oak and medium tannins. This was a solid pairing with the filet, but the lobster and shrimp were left out in the cold with the Cabernet Sauvignon not making it a good pairing. Not to sound like a broken record but believe having two glasses to taste with the entrée would have been spot on with the Cabernet Sauvignon caressing the filet and Sauvignon Blanc with its citrus and passion fruit notes complementing the lobster and shrimp. Accompanied by fresh string beans and potatoes.
Photo ©Michael Kelly
Last up was another surprise of Poached Pear with Gorgonzola dolci, tuile, chocolate mousse. This was paired with two Rombauer wines: 2022 Zinfandel and 2022 Zinfandel, Twin Rivers from El Dorado. Both wines were good with dessert and lots of discussion on which of the two wines went best with the desserts.
Video ©Michael Kelly
The crowd was very appreciative of Rombauer and Verona18 hosting the event and Jaime preparing such a wonderful meal to be enjoyed.
Photo ©Michael Kelly
Picture of Rachael Akerley of Rombauer who conducted the tasting.
and
And Executive Chef Jaime Aderete who prepared each wonderful and delicious dishes for the evening.
A couple of us the following afternoon drove to Plymouth to a tasting with Rachael. We were treated to several reserve, older vintages and special wines which were all scrumptous. Here are just a few:
Photo ©Michael Kelly
and
Photo ©Michael Kelly
Would encourage everyone who has only tasted their regular lineup and have an opinion on Rombauer to try their “higher end” lineup for a comparison. You will be surprised!
Sláinte,
Michael Kelly
2021 Ehret Family Winery Zinfandel – A Classic Wine with Comfort Food
Photo ©Michael Kelly
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Admittedly not being a big fan of Zinfandel, I was turned around after enjoying this delicious wine! My earlier experiences of Zinfandel were of the “fruit-bomb” characteristics and since then have shied away when given a chance to taste Zinfandels.
First on the eyes, a dark and enticing purple coloring greeted you in the glass. On the nose, blueberries and freshly picked raspberries exuded from the wine glass to the olfactory senses. At this point my a priori knowledge of Zinfandel was shattered, and I was about to experience something wonderful. On the palate, blackberry preserves and blueberries were dominant. Secondary soft tones of licorice and Christmas spices were present (nutmeg, cinnamon). At the finish one of the gentler landings in the mouth with a meaty, fruit but non-sweet and light oak taste providing a fine dance begging for another sip.
Photo ©Michael Kelly
For 2021 only 125 cases were produced, and it comes in at 15.5% alcohol. The wine was aged 18 months in 40% new French oak barrels. It received 93 points and a Gold Medal at the American Fine Wine Competition. The current release is 2023 and is listed at $60/bottle and worth every penny!
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
With the temperatures coming down with rain forecasted it was time to bring out “winter comfort food”. Dinner consisted of Serrano pepper meat loaf. Ingredients included minced Serrano peppers with seeds, panko breadcrumbs, egg, minced garlic, shredded sharp Cheddar cheese, tomato sauce, Worcestershire sauce, Dijon mustard and chili powder. Accompanied by Yukon potato and sauteed asparagus. The Zinfandel wine with its dark fruit, calmed down the spiciness of the meatloaf and provided a refreshing wine pairing with the dinner. It was a great Yin-Yang of opposites flavors. The wine being medium body complemented the rich, savory flavors and herbs in the meatloaf.
This is both an excellent wine for food pairings as well as drinking without food.
This wine will make my annual report for Best Wines tasted in 2025 that comes out in December. I am now a converted Zinfandel fan especially for Ehret’s Zinfandel!
The Winery
Photo from Ehret Family website
The Ehret Family Winery owners are Pierre and Susan Ehret with their three children Alex, Christian and Isabella. They established the vineyard and started producing grapes in 1996 at the Bavarian Lion Vineyards. It is one of the largest estates in Knights Valley consisting of 1800 acres of both hillside and valley floor terrain. Currently 500 acres are planted in vineyards, allowing the balance to provide an ecosystem for plants and birdlife to dwell. From 1996 they sold their fruit to some of the more well-known wineries throughout Napa and Sonoma counties. In 2005, they selected the highest quality grapes and started their family brand, Ehret Family Winery. Today they produce various Cabernet Sauvignon’s, Red Blends, Zinfandel, Merlot and Sauvignon Blanc wines. Their tasting room is in Healdsburg at 422 Healdsburg Ave and appointments are required.
Map courtesy from Vintroux https://vineyardandwinerysales.com/
Knights Valley is in Northern Sonoma County between Alexander Valley and over the Napa Valley border next to Calistoga.
Photo ©Michael Kelly
The winemaker is Erin Green who has been there since 2015. Previously Erin had experience at Sonoma-Cutrer, Vinewood Cellars and Napa Wine Company. She has also blended wines for various premium projects such as Bryant Family, Colgin Cellars, Martinelli Winery and Pahlmeyer. From 2000-2012 Erin was the winemaker and Director of Winegrowing at Pahlmeyer.
A quick update that their 2022 Bella’s Cabernet Sauvignon recently took Best of Class at the Sonoma County Fair.
Sláinte,
Michael
Two Fun Instagram Reels
I recently have done two wine stories but these two were especially fun to put together. For those who aren’t on Instagram or don’t follow me there, thought It would be nice to put the link on the website!
First is the one on Oakville East “Franc ‘N Stern” ( a play on Elliot’s last name Stern) with his 2016 Cabernet Franc. https://www.instagram.com/reel/DPUKE_pCTf7/?igsh=NGx3dDIxN2lrem1z
Photo ©Michael Kelly
The second on is on Wood Family Vineyards and their upcoming new release of “Against the Grain” Bourbon barrel aged wine. https://www.instagram.com/reel/DPKhly9AYc7/?igsh=NXE3ZXduMDZya3Jt
Photo ©Michael Kelly
You can generally find after each story on the website an Instagram Reel.
Enjoy and Sláinte,
Michael Kelly
Cuda Ridge Wines 2023 Carménère Release and Luncheon Celebration
Photo ©Michael Kelly
Last weekend Cuda Ridge Wines celebrated their Carmenere release with three new wines for 2023. The wines come from three different vineyards in Pleasanton and Livermore. More on the specifics of each vineyard and wines can be found at a previous story: https://californiawinesandwineries.com/2025/09/17/cuda-ridge-wines-2023-casa-de-vinas-carmenere-and-tri-tip-with-argentina-chimichurri-sauce/
Photo ©Michael Kelly
The event was a pre-paid tasting of his three 2023 Carménère wines and two of 2022 vintages with a Fusion Asian Taco luncheon.
Photo ©Michael Kelly
To start the luncheon off, Larry Dino the owner and winemaker, gave a brief history on Carménère grape from France to Chile and its plight and now resurgence. (note: I took several pictures but somehow always caught Larry with his hands moving and his eyes closed!)
Photo ©Michael Kelly
The tacos were prepared by Anthony Scott catering and were served at the same time along with a side of Kimchi fried rice. The idea was to taste each wine with all three tacos. Starting at the top left of the picture was called the “Somewhat” traditional tri-tip street taco prepared with tender tri-tip seasoned with an espresso and dark chocolate rub, accented with fresh onion and cilantro.
The second one on the top right was the Fusion Asian Beef taco with shredded beef, wild mushrooms infused with ginger and soy, finished with toasted sesame seeds.
And the third being the bottom right in the picture was the Korean BBQ Pork taco with marinated pork in a traditional Korean barbecue style, topped with a vibrant Asian slaw.
The wines were poured just before the guests arrived, waiting for each attendee to taste and enjoy the experience.
Photo ©Michael Kelly
At the conclusion of the luncheon Larry asked for a show of hands for which wine and taco was their favorite. While all had favorites the winning tacos were evenly split between the Fusion Asian Beef and Korean BBQ Pork.
The consensus was that the spicier 2023 Carménère wine from Casa de Viñas was excellent with a blander taco (the tri-tip) and the 2023 Little Dog Vineyard being softer and smoother was a great companion to the spicier taco’s specifically the Fusion Asian Beef taco.
We left the tasting room buying a couple of 2023 Carménère wines from Casa de Viñas. All three of the released 2023 wines are priced at $50/bottle. Historically his Carménère wines are rated 90 to 91 points from Wine Enthusiast and have received both Gold and Silver medals from SF Chronicle Wine Competitions. His 2023 have yet to be submitted for ratings or competitions.
The 2023 Carménère wines are a great compliment to his extraordinary line up of mostly Bordeaux varieties.
Sláinte,
Michael Kelly
2016 Oakville East “Franc ‘n Stern” Cabernet Franc Perfect for October (and anytime)!
Photo ©Michael Kelly
The Winery
Elliot Stern Pouring at the 5th International Cabernet Franc Wine Stroll Photo ©Michael Kelly
The name Franc ‘N Stern is intriguing as is Elliot Stern, owner, who has called his Cabernet Franc, Franc ‘N Stern since the introduction. I met Elliot many, many years ago and went through his lineup of wines at his kitchen table. I immediately enjoyed his Cabernet Sauvignon and the Cabernet Franc. I have always kept both in the cellar as “trophy wines”. The Franc ‘N Stern Cab Franc is an easily remembered name and his wine notes are whimsical and play on the “Frankenstein” theme. His notes alone are price worthy. Currently besides their Cabernet Franc, he produces two distinct Cabernet Sauvignons (Exposure and Double H Ranch) and a red wine blend. He has previously scored 94 points from Wine Enthusiast for his Cabernet Franc and Cabernet Sauvignon Exposure. Marie-Laure Ammons, originally from France is the head winemaker at Oakville East.
The Wine “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
The wine is extremely dark purple and magenta colored with crimson red hues. On the nose, dark fruits, violets, soft pipe tobacco, dark chocolate and fresh ground black pepper. On the palate, spices, including reclusive pyrazines (bell pepper taste), along with blackberries swarm the mouth with enticing and vibrant flavors. Rounded velvety tannins provide a medium long finish. With Marie-Laure coming from France, this is a very smooth wine combining both the old world and new world Cabernet Franc wine making skills.
Photo ©Michael Kelly
This wine is 90% Cabernet Franc and adds 10% Cabernet Sauvignon. As Elliot states in his humorous notes, “IT’S ALIVE, IT’S ALIVE!! This wine retails for $100 and is worth every penny. This wine will make my annual list of Best Wines Tasted for calendar year 2025.
Sláinte,
Michael Kelly
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