Month: August 2026
Cellar13 Winery – An Exciting New Beginning
It is not often one gets to see a small company at its inception to grow and become a substantial part of a community. That is the case with Cellar13 Winery, with Darin Winton and Gail Henderson.
Photo from Cellar13 website
Firstly, their beginnings gained momentum with winning local wine competitions and then received national press at the SF Chronicle Wine Competition. Starting in 2017 after retiring, Darin took up winemaking, starting with enology classes and volunteering for various harvests. He became the Assistant Winemaker at local winery where he started honing his craft. Gail Henderson’s background is Human Resources for ten years and then the last twenty years she has been working as a licensed real estate broker. Gail is responsible for running Cellar13 behind the scenes with marketing, social media, wine club, holding tastings, winemaker’s dinners and so much more.
Darin is a quarter Cherokee Indian heritage and proudly uses that language for some of his wines. The artwork on the bottles is also done by a Cherokee Indian John Balloue, Darin’s uncle.
In a very short time Darin has received numerous awards for each of his wines. The list is too extensive to enumerate here but would direct you to their website to see the complete list. A few examples:
*2023 Chardonnay – Gold Medal Winner, 2026 SF Chronicle Wine Competition
*2025 Chardonnay – Gold Medal Winner, 2026 SF Chronicle Wine Competition
*2025 Albariño -98 Points, Best of Class, Double Gold Medal Winner, 2026 Orange County Fair Commercial Wine Competition
*2023 Sauvignon Blanc – Double Gold Medal Winner, 2025 SF Chronicle Wine Competition
*2025 Sidanelv – Best of Show (White Wine Blend), Best of Class, Double Gold Medal Winner, 2026 Alameda County Signature Wine Competition
*2019 Cabernet Sauvignon – Double Gold Medal Winner 97 points, 2023 Sunset International Wine Competition. Double Gold Medal Winner, 2024 Orange County Fair Wine Competition, top 1% of awards. Gold Medal Winner, 2023 SF Chronicle Wine Competition.
*2021 Cabernet Franc – 92 points, Gold Medal Winner, 2024 East Meets West Wine Competition. Gold Medal Winner-2024 Alameda County Fair. Gold Medal Winner – SF Chronicle Wine Competition.
And so many more………..
That is brief outline of their hard work and effort on chapter one from start to phenomenal growth.
Now on to chapter two. They have been pouring at Swirl in downtown Livermore and various popup locations for years. Now the exciting news: they just signed a lease agreement to take over the previous Cuda Ridge Wines location (with Cuda moving to the Concannon site). Cellar13’s new location, hopefully by the end of September, will be 2400 Arroyo Road in Livermore. They are over the moon to finally have a “home base” in which to host both their loyal club members and have the public experience their wines. Darin will also have a “home” to produce his wines.
Photo ©Michael Kelly
On a recent visit to Livermore Valley, I stopped by Swirl where they were pouring on Sunday afternoon. Greeted by the hard-working Gail pouring wine with her effervescent smile. We started off with one of my standard wines in the cellar, their award-winning Albariño.
Photo ©Michael Kelly
Next up on the tasting and then joined by one my favorite judges/SOMM’s Fran Cunniffe, to taste the 2025 Sidanelv wine, a refreshing and crisp white blend of 25% Albariño and 75% Sauvignon Blanc.
Photo ©Michael Kelly
We moved on with Darin providing “color commentary” on each exquisite and tasteful wines we sipped. The one in the picture was their Pinot Noir.
Photo ©Michael Kelly
We continued through with their Cabernet Sauvignon and Cabernet Franc selections. A great afternoon!
In the interim if you can’t wait until the end of September to taste their wines at their new home, they will be pouring at Swirl in downtown Livermore before moving to their permanent winery/tasting room on Arroyo Road.
Sláinte,
Michael Kelly
2023 Gérard Bertrand Heritage An 825 Crémant de Limoux Brut with Dinner
Photo ©Michael Kelly
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Recently picked up a couple of these bottles at a local event after tasting the wine. At the tasting, while going through six or seven different wines, this stood out as being the best I tasted that evening.
The wine is made up of four varieties of grapes: Chardonnay (58%), Chenin blanc (28%) and Pinot Noir (14%). Gérard Bertrand Heritage An 825 Crémant de Limoux Brut is a traditional-method French sparkling wine from Languedoc. The wine can be found for around $21 and comes in at 12% alcohol.
A quick refresher that Crémant is a French sparkling wine made outside the Champagne region using the traditional bottle-fermentation method. Key features include regional variety, lower cost, and a creamy texture. They use the méthode traditionnelle, meaning the second fermentation happens inside the bottle. Named for crème (cream) because of its soft and fine bubbles.
First on the eyes a light golden color with aromatics of honey, green apple and brioche. On the palate definite structure and elegance giving way to sips of enjoyment. The small bubbles only added a finesse and light quality to the wine. The winery states “the Chenin adds vivacity and enhances longevity.”
Light, refreshing and uplifting would best describe this wine.
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 meal this evening was called Chicken and Spinach Skillet Pasta with Lemon & Parmesan cheese. Ingredients include penne pasta, EVOO, skinless chicken breast cut into bite-size pieces, kosher salt, ground pepper, minced garlic, dry white wine, lemon zest, lemon juice, unsalted butter, grated Parmesan cheese and fresh spinach. Accompanied by a fresh garden salad.
Enjoyed the meal and especially the pairing with the chicken bites and fresh Parmesan cheese. A very good food and wine pairing despite the spinach that normally calls for high acidity to balance the earthy and slightly bitterness of the spinach.
The Winery
Gérard Bertrand reveals the history of the great terroirs of the South of France. The first written trace of the Abbey of Saint Hilaire date back to 825. The Abbey is located near Limoux and is famous for having housed the monks who discovered the secret of effervescent wines.
Gérard Bertrand produces an estimated total volume of 12 to 15 million bottles of wine annually across its entire portfolio. Roughly half make it to the USA. The vineyards cover approximately 6,000 acres in southern France in the Languedoc-Roussillon region. They generate around $180 million annually. Fully one third of their production is their Rosé (led by their popular label Cote des Roses). The balance are wine varieties such as Chardonnay, Cabernet Sauvignon, Grenache, Pino Noir and Syrah.
Currently they have seven major brands which are Cote des Roses, Gris Blanc, Heritage, French Cancan, Hampton Water, Legend Vintage and Rouge Clair.
Gérard Bertrand has been committed since 2002 to the path of biodynamic viticulture.
Sláinte,
Michael Kelly
A Gourmet Meal at Cured Fish Bar in Livermore, California
On my recent visit to California met a good friend, Harrison Wood, for dinner at Cured Fish Bar which he has raved about for months. After many courses of delicacies, I concur one hundred percent with him!
Photo ©Michael Kelly
We started off with a bottle a bottle called Poema Metodo Tracdicional Brut Cava sparkling from Spain. Wanted something not too intrusive to the fresh and sublime dishes we were about to experience.
Photo ©Michael Kelly
Started out the meal sharing 6 pcs of lil Skookum oysters from Washington with an accruement of sauces and toppings. Those included grated horseradish, red + green house hot sauce and cocktail sauce.
Photo ©Michael Kelly
Next up was the Tuna Tartare of two pieces of Wingen crostini, yuzu Kosho butter, house soy and scallion.
Photo ©Michael Kelly
Other dishes included Albacore Cheesy Toast with wine braised leeks, butter, chopped smoked albacore, toasty Gouda cheese and chives.
Photo ©Michael Kelly
Several other dishes kept arriving as Harrison knows the chef/owner very well. Here are just a couple pictures of the exquisitely prepared and plated foods. They all tasted better than they looked, which is hard to imagine.
Photo ©Michael Kelly
Photo ©Michael Kelly
Photo ©Michael Kelly
Photo ©Michael Kelly
Should you find yourself in Livermore, this is a must visit small boutique restaurant that prepares artisan foods. You will be astonished and outright delighted you stopped!
Sláinte,
Michael Kelly
2020 Lavender Ridge Roussanne – One of the Best Tasted!
Photo ©Michael Kelly
The Winery
Photo ©Michael Kelly
Lavender Ridge Vineyard tasting room is in the town of Murphys in the lower Sierra Nevada foothills. Lavender Ridge specializes in Rhone varietal wines. They include Cotes du Calaveras Blanc, Viognier, Roussanne, Rolle, Grenache Blanc, Grenache Rose, Grenache, Cotes du Calaveras, Mourvedre, Syrah, Petite Sirah, Alicante Bouschet, Vin Doux and Anniversaire Blanc. They also feature an artisan cheese selection that is unique and has something for just about everyone.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Roussanne on the eyes is a light radiant and clear golden straw color with medium heavy viscosity. On the nose floral aromatics, hints of pear and apricots waft into the senses. On the palate, you are treated to a silky-smooth mouthful texture. The finish provides a soft nutty almond, compounded with a hint of honey and distinct minerality. This Roussanne is powerful with floral aromatics, with hints of peaches, pears and provided a rich and silky-smooth mouthful texture. The fullness of body, almost a creamy sense, is the key contributor making this a unique wine! Roussanne brings more rounded acidity, elegance and aromatic complexities to the wine. Lavender Ridge Roussanne has consistently won awards at various wine competitions. Rich Gilpin, owner & winemaker, produces Roussanne as a standard varietal and a nice change up from Chardonnay! Today’s vintage is 2025 and it goes for $30/bottle. This wine has made my Annual Best Wines Tasted list for 7 years in a row. It will also make the list for 2026 for wines $50 and less!
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 with sauteed scallops and a creative Mango Salsa this evening. The Mango Salsa included chopped mangoes, seeded and chopped bell pepper, jalapeno seeded and chopped, red onion chopped, fresh cilantro chopped, lime juice, kosher salt and chili powder. Accompanied by long and short grain brown rice and steamed broccoli. The wine provided both refreshment and a tremendous mouth feel to counterbalance any spiciness from salsa.
While several other varieties may have also worked, the mouth-filling and flavorful Roussanne was an exquisite treat this evening.
Sláinte,
Michael Kelly
Arizona Chef’s Week 2026 – What a Great Event at Board & Batten
This is only the second year the greater Phoenix area has held this event. It is for locally owned independent restaurants to highlight the culinary talent of their chef’s. Each of the seventy participating restaurants created a three-course menu for this week only loaded as stated “with fresh ideas and bold new flavors.” It started July 31st and ends August 9th.
We had heard from various people and read strong recommendations for Board & Batten in the north Mesa area at 4012 E Palm St, Mesa and they were all correct!
Photo from Board & Batten
In addition to the fixed menu, one could also order off the regular menu. Each of the dishes was offered a recommended wine pairing in either three ounce or six-ounce pour options.
Photo ©Michael Kelly
We arrived a bit early to make sure we could get indoor seating as the weather was brutally hot. Upon entering the beautiful grounds and impeccable modern decorated restaurant, we chose to sit at the bar. Looking over an excellent and broad European wine list with a few selections of USA wines, chose an unusual Italian Inama Azienda Agricola Carménère Piu offering. Carménère today typically comes from Chile, so it piqued my interest. Had a quick taste and ordered the bottle that was a smoother Carménère than Chilian Carménère, with an Italian twist of oak and Old-World production techniques – a particularly good wine. Aromas of black plum, tobacco and dark berries. On the palate blackberries with herbs and spices. At the conclusion smooth and velvety tannins made for an enjoyable finish.
Once seated we were already delighted with the friendliness of the staff from the hostess and bar host then the wait staff and wine manager continued this exchange. All top notch and professional without any pretense.
My wife ordered Pomodoro pasta with rigatoni noodles, sweet peas, melted Burrata and basil.
Photo ©Michael Kelly
I went with the AZ Chef’s Week special. For each course you had a choice of two options. For the first course went with Shaved Vera Earl Ranch Beef Tenderloin Carpaccio. Beef tallow scented peaches, Georgia’s Pesto, Olive oil, toast and fresh slices of Parmesan cheese. This was remarkable and equal to the best presentation of my favorite boutique restaurant in Paris.
Photo ©Michael Kelly
The second course with Red Wine Braised Short Rib. This was prepared with creamed corn, beef belly candied, charred scallion Chimichurri. Tender beef with delicious and savory tastes. While enjoying corn, cream corn is not necessarily my favorite, but not a kernel remained in the bowl!
Photo ©Michael Kelly
Dessert was Dark Chocolate Date Tore of date swirl mascarpone ice cream and raspberries.
Photo ©Michael Kelly
This was given to my wife, and I elected to go with a selection of the standard menu for an unusual dessert, the Crudo di Branzino with chickpea, chili crisp, watermelon, colatura and EVOO. Unfortunately, they did not get their Branzino shipment in and substitute Ahi Tuna. Good but was desiring the Branzino as I have always liked it cooked and was looking forward to it as a Crudo presentation.
Photo ©Michael Kelly
Overall, an exceptional experience and excellent food. I would highly recommend the restaurant to anyone who wants a relaxing atmosphere, friendly and knowledgeable staff, and food with extraordinary culinary treats. We spent a fair amount of time talking about the wine list with Veronica, the wine buyer who was truly knowledgeable and provided keen insight as to the reasons behind her recommendations.
Sláinte,
Michael Kelly
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