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Enjoying Live Music on The Patio – With a Perfect Pair
Background
Verona18 during the summer and fall provides live music on the patio. You can attend by having dinner or just having cocktails. This week it was James Michael Day, former organist for the San Jose Sharks on a keyboard and singing a variety of songs. The weather was a calm and delightful 82 degrees.
Photo © Michael Kelly
The Wines – “Wine if bottled Poetry” – Robert Louis Stevenson
Photo © Michael Kelly
First up this evening was the award winning 2020 LXV Cabernet Franc from Paso Robles, California. This win has been a favorite since winning the overall International Cabernet Franc Competition a couple years ago. They consistently win Gold or Double Gold Medals each year. This year in April they won Double Gold from the People’s Choice Judges. Here are a couple of past stories on LXV Wines.
One of the most intriguing facets of LXV Wines is their tasting room which was voted Top 10 in the United States by USA Today with their Bordeaux varieties.
A unique experience from a unique culture to the wine industry. Neeta Mittal is the owner of LXV Wines. It started in India in a village south of Mumbai, where her mother lives and frequently visits the spice market to find fragrant herbs for Tandoori Masala. The goal of Neeta is unconventional in that her goal is to reveal as she states “the restrained jargon of pH and acidity” to flavors and senses. The end goal is to create at their tasting room “a movement that inspires and heightens moments, and that transcends the personal, business and community”. Lofty goals for sure and she is obtaining them often. I was privileged to enjoy a home cooked meal last December with various Cabernet Franc wines, and the creativity and uniqueness was so far beyond any typical food and wine pairing.
The tasting room just off the main square in downtown Paso Robles has three separate areas to taste their exquisite wines- the main tasting lounge, the Cellar room and the outdoor patio. At each location, besides the wine, flavor samples are available with simply exotic spices and aromas. For example, Irish Monk – dulse flakes, miso, pink peppers, amchur, cardamom and black vanilla. Another is Chai Garm Chai – black tea, Tulsi, green & black cardamom, star anise, cloves, fennel, rose petals. Currently seven other tastings are available with various wines.
Next up while enjoying the evening with friends, was the Daou Winery 2022 Cabernet Sauvignon. I have not done a story on Daou Winery but attended a kickoff dinner at the lovely Daou winery for the 2nd Annual Cabernet Franc Day Symposium. This wine was a smooth and enjoyable wine while listening to music on the patio. Will need to obtain and review this wine soon.
Photo © Michael Kelly
The night before the 2nd Annual Cab Franc Day, Paso Robles, the six sponsoring wineries provided a spectacular dinner event at Daou Vineyards. Those wineries were: LXV Wines, Daou Vineyards, J. Lohr Vineyards and Winery, Brecon Estate, Hope Family Wines and Continental Vineyards. The event was also co-sponsored by several industry companies, The Somm Journal, The Tasting Panel Magazine, Parker Sanpei Marketing & Media and Riedel.
Photo © Michael Kelly
The event emcee was Maeve Pesquera, Sr. VP of Strategy Business Development at Daou who spoke eloquently welcoming everyone to Daou Winery.
Photo © Michael Kelly
To read more about the Paso Robles Cabernet Franc event here is the link:
https://californiawinesandwineries.com/2023/12/26/lxv-wines-presented-cab-franc-day-paso-robles/
These two wines from Paso Robles made for such a comfortable evening with music and friends.
Sláinte,
Michael
2020 Allégorie Wine Cabernet Sauvignon
Photo ©Michael Kelly
Background
Photo ©Hector Madrigai and City Hotel website
Earlier this year attended a great tasting of 10 wines, each ranging from $115 to $300/bottle at the historic Columbia Hotel. I was tasting the day before the event at Allégorie and Loren gave me a bottle of the 2020 Allégorie Cabernet Sauvignon to add to the mix. The wines for the tasting event were already set and couldn’t add the Allégorie wine. Here is the link to the exquisite tasting event:
The Winery/Tasting Room – Allégorie Wine
Photo from Allégorie website
Allégorie Wine is located at 432 Main Street in downtown Murphys. The tasting room is in a 160-year-old apothecary building. They have reconstructed the tasting room and the outside patio seating area. The winery is now under new ownership with Loren Bishop who took over two years ago. He is also the new winemaker. I have briefly visited them but have not tasted their entire new lineup. When greeting customers, he asks if he can tell the 11 second Tempranillo story. So I said yes, and it truly was 11 seconds and encompasses how he ended up as the owner & winemaker! If you visit, truly a good story.
Photo from Allégorie website
Today they offer Pinot Grigio and Chardonnay, both barrel aged and done in stainless steel. The reds they offer are various blends, Merlot, Tempranillo, Zinfandel, Petite Sirah, Syrah, Tempranillo and Cabernet Sauvignon. They also have a Petite Rose. The tasting room is extremely well done and very inviting for guests.
Photo from Allégorie website
The Wine – “Wine if bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
A very comfortable Cabernet Sauvignon and uncharacteristic of typical foothill Cabernet Sauvignon. The Calaveras foothills are known for various wines, but typically not Cabernet Sauvignon. First on the eyes a dark and rich ruby coloring and medium heavy viscosity in the glass. On the nose dark cherries with a hint of plums. On the palate, a semi-sweet vanilla with dark plums and cedar. On the finish pepper and spices fill the mouth. At the finish, silky and rounded tannins, noticeable but not obtrusive. This wine sells for $60/bottle and comes in at 14.6% alcohol.
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 seasoned ribeye steak seared at 1500 degrees and served medium rare. Accompanied by a Yukon Gold potato. Enjoyed while watching the first 49’er football game last evening. This was a very good food and wine pairing with the tannins working beautifully on the meat.
Sláinte,
Michael
2023 Girasole Vineyards Pinot Blanc – A Refreshing Alternative
Photo from Girasole website
Background
I previously have written a couple of stories on BARRA of Mendocino. The winery has two labels, one of them being Girasole Vineyards. All their wines are California Certified Organically Farmed (CCOF) and have been for 20 years. Even before certification, Charlie Barra had been doing this twenty plus years before “being certified”. You can read the history, the vision, the family and vineyards at:
https://californiawinesandwineries.com/2022/03/30/barra-of-mendocino-winery-2019-petite-sirah/
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. The grape is best known for growing in Alsace, eastern France and borders the countries of Germany and Switzerland.
Map from Wikimedia Commons
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 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 it 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 (Pinot Bianco). 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 is 259 acres statewide in California per the 2023 California Grape Acreage Report from California Dept of Food & Agriculture. Upon several previous tastings of various Pinot Blanc’s, I was 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. In France Pinot Blanc wines can and may add Auxerrois (from the town in Chablis region) but still labeled as Pinot Blanc. Auxerrois often has a “green vegetable quality” to it and it can add 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. When I tasted a Sonoma and Napa Valley Pinot Blanc I was taken back with a soft “cotton candy sweetness” verses the French “cabbage flavor” on the palate and finish.
The Winery
Picture of Redwood Valley Vineyards from their website Vineyards at Barra of Mendocino
The Pinot Blanc comes from their Redwood Valley Vineyards. It is their home ranch, originally planted by Charlie Barra in 1955 (175 acres). An additional 90 acres have been added for a total of 265 acres. Today the vineyards are planted to Chardonnay, Pinot Blanc, Muscat Canelli, Pinot Noir, Sangiovese, Zinfandel, Merlot, Petite Sirah and Cabernet Sauvignon. The vineyard elevation is 820 feet and has six man-made freshwater ponds for both frost protection in the spring and irrigation in the summer. It is designated CCOF (California Certified Organic Farmers) and certified in 1989.
In addition, they have two other vineyards, Bella Collina representing 27 acres and Vineyards at Barra of Mendocino Tasting Room having 50 acres.
2023 Girasole Pinot Blanc – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
First, on the eyes you are greeted with a clear pale golden hue for color and a medium-heavy viscosity. On the nose honeysuckle and orange blossom greet the senses. Secondary aromas of a soft sweet vegetable characteristic of snow peas and a hint of lemon citrus are present. On the palate, tastes of a slight fresh earthiness, intense floral, coupled with white peach make for a rich and flavorful tasting with a tinge of sweetness on the finish. The finish was full and multi-layered especially as it went from chilled to warming up but always smooth and mid-lasting. One of the unique characteristics of this wine is the full creamy mouth feeling it provides during the tasting and especially on the finish. The grapes were harvested from their Redwood Valley Vineyards in Mendocino and then “cold aged in stainless steel at 40 degrees to retain freshness and fruit character”.
Photo ©Michael Kelly
This is now on my list for summertime enjoyment as a wine of balance and place. It is 100% Pinot Blanc, vegan friendly and amazingly sells for $16/bottle!! The wine comes in at 13% alcohol. This wine will make my yearly Best Wines Tasted (comes out annually mid-December).
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
What foods pair well with California Pinot Blanc? Almost anything with subtle flavoring, so soft cheese (goat or sheep), salads with cheese dressings, or mild fish to taste this “more delicate varietal”. Conversely, if you want to highlight the meal and want a complimentary wine, you can serve California Pinot Blanc’s with Salmon, shrimp, scallops, far eastern chicken dishes, pizza, sushi & sashimi and even cured Italian prosciutto.
This evening had a spinach tomato feta stuffed chicken breast. Ingredients included chopped spinach, sundried tomatoes, feta cheese, shallot, minced garlic, fresh basil, panko, fresh oregano, Parmesan cheese, kosher salt, paprika, garlic powder and olive oil. Accompanied by sugar snap peas and rice pilaf. The textures and flavors of the chicken stuffing provided a marked contrast to the smooth and roundedness of the wine. A very nice pairing for dinner.
The quintessential take away is that California Pinot Blanc possess wide ranging characteristics and flavors. It is much more than your Chardonnay or Sauvignon Blanc wine and will provide a new adventure and a great addition to your everyday whites. The 2023 Girasole Pinot Blanc was a real treat.
Slainte,
Michael
2015 Crocker & Starr Casali 8th Edition – A Masterpiece
Photo ©Michael Kelly
Background
A question was poised 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. I met Pam almost twenty years ago and liked every one of her wines. I have also seen the winery grow exponentially in size, without wavering from their exquisite quality and warm hospitality.
The Winery
Photo from 2 years ago ©Michael Kelly
Pam Starr is simply a Rock Star. I believe she is in 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 the 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.
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 the Brut Rose. 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/
One of their taglines is “Touch the Vines, Taste the Wines”. When visiting the winery, immersion into the vineyard is a prerequisite.
The Wine – “Wine if 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 to year. The 2015 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 moment and existential experience.
Their current release is the 2021 and available to Casali members for $98/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 have with a tenderized and 24 hour marinated flank steak with Allegro Black Pepper marinade. It was seasoned with Pappy’s Professional Choice seasoning. Then seared on the BBQ at 1500 degrees for a couple of minutes on each side. Accompanied by sautéed sugar snap peas and quartered and seasoned roasted small white potatoes. A wonderful food and wine pairing. It was so delicious I wanted to open another 2015 Casali, but only have a few bottles left in the cellar of 2015 and 2016, so those will have to wait for another meal.
Sláinte,
Michael
2016 Hoopes Sauvignon Blanc – “lips drink water, hearts drink wine”- e.e. cummings
Photo ©Michael Kelly
The Winery
Photo from Hoopes website
Their statement from e.e. cummings is a classic for this winery. Lindsay Hoopes is the second-generation owner of the vineyard. Her father Spencer founded the vineyard and worked the small twelve-acre parcel in Oakville producing award winning wines for many years. Lindsay returned in 2012 needing to help with an illness in the family. Taking full charge, she made some unique changes including hooking up with famed vintners Anne Vawter and Jennifer Rue to produce new and bold Cabernets. Lindsay took up the challenge to develop bio-diverse farming practice initiatives for sustainability certification. Lindsay undertook the adventure to find new and unique vineyards throughout Napa Valley to augment their estate offering. She also founded a rescue sanctuary for animals. The quote in the title is one of Lindsay’s favorites. In 2020 noted and heralded winemaker Aaron Pott joined Hoopes as the winemaker with his impressive and extensive resume from Napa Valley and beyond.
One of the more enjoyable aspects of the winery was where we did the tasting, which was their home. Sipping and discussing various wines at the dining room table while looking out into the vineyard adds a “real touch” of genuineness to the experience without pretense.
Today they produce a Rosé, Sauvignon Blanc (Atlas Peak), Chardonnay (Carneros), Syrah (Oak Knoll), Merlot (Howell Mountain) and various levels of distinct Cabernet Sauvignon’s (from $125 to $225/bottle).
The Wine – – “In Dogged Pursuit of Perfect Wines” (tagline from Hoopes Vineyard)
Photo ©Michael Kelly
The 2016 Sauvignon Blanc was their inaugural release of this varietal. The grapes were grown in Coombsville from vineyards that are dry, producing an exquisite wine.
First, on the eyes a glistening golden color and medium viscosity awaits the drinker. On the nose soft aromas of pear and floral scents. On the palate, the predominant tastes are lemon grass and a bit of earthiness. Faint secondary tastes of green apple combined with slight citrus of lime and lemon shavings. The finish is abbreviated with the “rocky minerality” coming through.
First, on the eyes a glistening golden color and medium viscosity awaits the drinker. On the nose soft of pear and honeysuckle floral aromas. On the palate, the dominant tastes are lemon grass, honeydew melon and a bit of earthiness. Faint secondary tastes of green apple combined with slight citrus of lime and lemon shavings. The finish is abbreviated with the “rocky minerality” coming through. It is a combination of Old-World Sauvignon Blanc minerality with a hint of New Zealand spice. This 2016 comes in at 14.1% alcohol.
Their current vintage is their 2021 and comes from Atlas Peak and the price is $42/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 from the cellar for the meal this evening. A seared Yellow Fin tuna with ground peppercorns and black sesame seeds. Served with a sauce of wasabi, fresh squeezed lemon juice, black sesame seeds, pineapple juice, honey and ginger. The sauce was poured over the ahi and garnished with slices of green onions and pineapples pieces. Accompanied by white rice, with the same sauce poured on top and Brussel sprouts with reduced Balsamic vinegar. An excellent meal and is now a go to option for both Sauvignon Blanc and Chardonnay!
Sláinte,
Michael
Wood Family Vineyards Host Livermore’s First Wine & Pizza Pairing Competition With Wood Family Wines
On Labor Day this year, Wood Family Vineyards held this inaugural event with four local pizza companies pairing unique and possibly exotic pizzas with their wines. Here is the listing of the pizzas and wines being paired.
The event brought in over 300 people to taste the pizzas and wine pairings. This was held at the winery on Research Drive in Livermore.
Photos ©Michael Kelly of just some of the crowd!
Each pizza maker offered a crafted signature pizza to pair with Wood Family Vineyards wines. Each attendee tasted all 4 wine & pizza pairings and then cast their vote for People’s Choice.
Also three judges were invited to participate to give out awards in the same categories. The three judges were Jeremy Troupe (Sommelier, Chef, Consultant), Fran Cunniffe (Level 4 Diploma WSET) and me (wine writer for California Wines and Wineries https://californiawinesandwineries.com , Founder of Annual International Cabernet Franc Wine Competition).
Photo ©Michael Kelly
The event started at noon and concluded at 3 pm. Wines by the glass or bottle were available for sale. The “after party event” was live music by Jack Quigley from 3:30 -7pm.
Food and wine pairings are to provide an enhanced experience. The goal is that the sum of the parts is greater than the individual contributions of the parts. The statement mathematically is often referred to as 1 +1 equals 3! A statement I often use in doing food and wine pairings is a quote by Anderw Simon stating “Food without wine is a corpse; wine without food, is a ghost. United and well matched, they are as body and soul: living partners.”
First up was the Melo pizza that was perhaps one of the more unique and creative pizzas ever tasted. It consisted of a house made toppings with locally sourced peaches infused with Wood Family 2023 Sauvignon Blanc, fig sauce, prosciutto de parm, four cheese blend, goat cheese, fresh basil and Melo’s Calabrian chili honey. This was sweet with flavors and unbelievable textures on the slice. Paired with the 2023 Sauvignon Blanc.
Photo ©Michael Kelly
The second pizza to be enjoyed was the Extreme Pizza paired with the award winning 2022 Chardonnay. The ingredients included tomato sauce, Mozzarella, feta spinach, artichoke hearts, sun dried tomatoes, pureed garlic, oregano and fresh basil.
Photo ©Michael Kelly
The third in the line up was from Peace of Pizza called the “Drew Berrymore” and was paired with the 2022 award-winning Cabernet Franc. This pizza consisted of blackberry, rosemary, Mozzarella & goat cheese with a balsamic reduction.
Photo ©Michael Kelly
The last pizza presented for the attendees to enjoy was from Original Anthony’s Pizza Joint with ingredients of boar & bison meatballs, roasted onion, smoked Gouda cheese, shredded Mozzarella cheese and tomato sauce. Sorry no picture as I was too busy enjoying the event.
Photo by Sara Agee
Rhonda Wood was absolutely in her prime walking around talking with folks about the event, wines and making everyone feel welcome. Harrison Wood was the master of ceremonies for the event.
Photo ©Michael Kelly
Now for the various awards. The “big winner” was Melo’s winning the People’s Choice Best Pizza and Best Pizza and Wine Pairing. They also won the Judges Best Pizza.
Photo ©Michael Kelly
Winning the Judges Best Pizza and Wine Pairing award was Original Anthony’s Pizza Joint.
Photo ©Michael Kelly
Concluding the awards, Harrison vowed to make this an annual event on Labor Day and mentioned that next year’s event will be larger, with more music and additional pizza makers being involved. For the inaugural event, it was a tremendous success. Nice job Harrison and Rhonda!
Slainte,
Michael
Cellar 13 Winery, 2019 Cabernet Sauvignon
Photo ©Michael Kelly
The Winery
Darin Winton came from the public water services for a local municipality and while not necessarily turning water into wine he is now producing many award-winning wines! Even before retiring, Darin got his start doing volunteer work at 3 Steves Winery on his vacation, since he enjoyed their wines in Livermore and even volunteered for two weeks in Chile during harvest. There he learned “old world” techniques in winemaking, especially for Carménère. The fascination of harvesting by hand and using gravity to move wine around aroused his curiosity. In 2017, this winery where he was doing his training, allowed him to make a few small batches of wine with Livermore Valley fruit. He is indebted to 3 Steves Winery for allowing him to experience winemaking from the ground up and their subtle oversight and tutelage. Pictured below is Darin and Gail Henderson, his fiancée who assists in the marketing and sales for Cellar 13.
Photo from Cellar 13
Just two years later in 2019, his 2017 Chardonnay won Double Gold at the San Francisco Wine Competition – a real accomplishment and validation for his new venture. So now in 2023 he has won the following awards:
CHARDONNAY
* 2017 Chardonnay – Double Gold – 2019 SF Chronicle Wine Competition
* 2018 Chardonnay – Gold Medal Winner 94 points – 2023 Sunset International Wine Competition
* 2019 Chardonnay – Best in Class Winner – 2021 Livermore Valley Uncorked Wine Competition (Best Chardonnay in Livermore), Gold Medal Winner – 2021 SF Chronicle Wine Competition
ALBARIÑO
* 2021 Albariño – Silver Medal Winner -2022 SF Chronicle Wine Competition
CABERNET SAUVIGNON
* 2017 Cabernet Sauvignon – Double Gold Medal Winner -2020 SF Chronicle Wine Competition
* 2018 Cabernet Sauvignon – Silver Medal Winner -2023 SF Chronicle Wine Competition
* 2019 Cabernet Sauvignon – Double Gold Medal Winner 97 points – 2023 Sunset International Wine Competition, Gold Medal Winner – 2023 SF Chronicle Wine Competition
BORDEAUX BLENDS
* 2017 Tsogadu (13 in Cherokee) – Left Bank Bordeaux Style Blend – Gold Medal Winner -2020 SF Chronicle Wine Competition
* 2018 Tsogadu (13 in Cherokee) – Left Bank Bordeaux Style Blend – Gold Medal Winner – 2021 SF Chronicle Wine Competition
* 2019 Aliheliga (“Grateful” in Cherokee) – Right Bank Bordeaux Style Blend – Best in Class Winner – 2023 Livermore Valley Uncorked Wine Competition, Gold Medal Winner – 2022 SF Chronicle Wine Competition.
OTHER REDS
* 2019 Cabernet Franc – Double Gold Medal – 2023 SF Chronicle Wine Competition, 2023 Silver Medal at the International Cab Franc Wine Competition
* 2017 Merlot – Silver Medal Winner – 2021 SF Chronicle Wine Competition
Here are his recent Sunset Magazine Wine Competition awards:
Photo from Cellar 13
In 2017 Darin produced 180 cases and in 2019 production increased to 475 cases. Beyond 2020, Darin has created a wine club and in 2023 produced about 800 cases. He has introduced many new wines into his portfolio, and they are winning awards from various organizations! He is a man on mission to bring some extraordinary wines to market in a very short time!
The Wine – “Wine if bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
First on the wine, while not yet officially released, this wine already has received 97 points from Sunset International Wine Competition and Double Gold from the Orange County Wine Competition.
First on the eyes a deep magenta and purple coloring, showing brightness and clarity and a full body. On the nose fragrant floral aromas of roses and violets. On the palate, beautiful red raspberries dominate. Secondary flavors of red plums were present. On the finish smooth and velvety tannins coated the mouth along with powdery cocoa flavors and vanilla.
The wine will be released on the 13th of October. The thirteenth is no coincidence as with the name of the winery, 13 is Darin’s lucky number! It is 97% Cabernet Sauvignon grapes and 3% Cabernet Franc. The vineyard is from the eastern portion of Livermore. The wine was processed with 100% pump overs then barreled in 50% new French oak for 18 months. It will be sold at $45/bottle and only 125 cases produced.
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 with a new recipe this evening for a marinated BBQed pork tenderloin. The pork tenderloin was tenderized and soaked in Bourbon for two hours. Then a maple syrup brown sugar “wet rub” was applied. The rub ingredients included brown sugar, pure maple syrup, Worcestershire sauce, seasoned salt, garlic powder, cumin, paprika, Italian seasoning and cayenne pepper. Accompanied by sautéed Yukon Gold potatoes with bacon and onion. Also sautéed asparagus with mushrooms and onions. The meal was excellent and the meat much moister than our typical dry rub. That said, the bourbon influence was minimal.
After the meal, my wife found a more intense bourbon influenced “wet rub” that will be tried later next week!
Sláinte,
Michael
REUSACUBE: An Answer to Keeping Your White Wine Cool
Background
My typical writing is on wines, wineries and wine/food pairings. Occasionally, a product presents itself like keeping wine fresh, measuring devices, etc., and I will write it up provided it performs as stated.
This is the case with a product called REUSACUBE. Chris Tederous contacted me after reading a white wine story (https://californiawinesandwineries.com) asking if he could send me a box of REUSACUBEs. I stated my criteria, and he felt confident in the product performance to send it to me.
The Company
The company was formed in early 2024 with Chris and his business partner Andrew Reilly. The impetus for the company was Chris’s wife, a white wine drinker putting ice cubes in her drink. He mentioned that it was diluting the flavor and aroma of the wine. He and Andrew began their quest to solve this problem. While several other companies had items, they constantly failed in keeping the drink (wine, soda, iced tea, etc.) cool or cold enough due to their smaller size. They developed a much larger reusable ice cube to help the ice melt slower and provide a longer lasting chill.
Photo ©Michael Kelly
They developed REUSACUBE using polyethylene (PE) which is a high-quality, BPA free food grade plastic. The liquid inside is standard distilled water should a freakish breakage occur. The current 2” square cubes are the first in a series in their portfolio offering. They are boxed in one color or assorted colors. They are available on Amazon and come four cubes to a box.
The Set-Up
Now not from the “SHOW ME” state of Missouri but wanting to verify the claim by REUSACUBE I set forth a loosely constructed test.
Photo ©Michael Kelly
I took two identical utility wine glasses and poured a 5 ounce pour into each of them of Chardonnay. The Chardonnay came from the cellar which is kept at 55 degrees with +/- 1 degree. Many approaches could be taken, and I measured the wine from the cellar and its immediate temperature. I used two different temperature gauges that calibrated the same temperatures. Using one glass as the baseline and one glass with the REUSACUBE. The house temperature was 77 degrees, and the outside temperature was 97 the day of testing. Here are the results being measured every 10 minutes:
| Baseline (no ice) | REUSACUBE | |
| 3:43 PM | 54.9 | 54.9 |
| 3:53 PM | 63.1 | 47.2 |
| 4:03 PM | 64.4 | 43.5 |
| 4:13 PM | 66.1 | 42.9 |
Observations and Conclusions
*The REUSACUBE did in fact keep the wine cold and cooled it down from the stored temperature
*The wine glass used for this 5-ounce pour did not allow a complete submerging of the CUBE. This created a reduced ratio of REUSACUBE to liquid, yet still chilled the wine.
*I was surprised how fast the wine warmed up in a standalone position without the CUBE, meaning no person was holding either the stem or the bowl of the glass!
*My thought before this experiment, would be that the REUSACUBE upon each sip would fall in the glass and either chill my nose or upper lip. Fortunately, with the glasses used for this, that did not happen.
*On the second glass of wine, my wife and I ventured into the shade on this 97-degree day. We both inserted a new cube and after 30-40 minutes sipping the wine, the ice was only partially melted and kept the wine refreshingly chilled. My wife’s comment was simply this is a “game changer” for outdoor summer white wine being served outdoors or on a houseboat.
*With this being a stagnant test setup, a live one being a certain amount of the wine would be consumed. This, however, would introduce too many variables on time depending on how everyone drank their wine. For someone consuming it quicker, the temperature test may vary.
*Also, which glass purposed for the wine, the REUSACUBE submerging, and percentage of contact could also vary. For example, our Riedel Chardonnay glasses have more of a flat bottom, thus allowing more surface to wine contact.
*For those living in warmer temperature zones than California for example, Arizona, Texas, Florida, having the REUSACUBE in a YETI or similar product would keep wine cool for a long time.
Next Steps
Having an extensive conversation with both Chris and Andrew they have some very interesting ideas and creative strategies to advance the product. One product in development right now is a reduced size so as not to get the wine “too chilled” or being able to fit into a more styles of wine glasses. As we discussed on the phone, having your store-bought white wine chilled is great, but you would not want a $1,000 bottle of Montrachet poured into a glass to go through this temperature fluctuation. Additionally, every wine has an apex and optimum temperature to be served to capture the aromas and flavors as intended by the winemaker. Having the flexibility on their next product introduction will help.
My personal perspective is that for most people this is a summertime necessity and as my wife mentioned a “game changer” for white wine on the patio!
Sláinte,
Michael
2021 Acquiesce Winery Belle Blanc – Vive la France!
Photo ©Michael Kelly
The Winery
The word Acquiesce as a verb means to “surrender, to become quiet”. This has been their mantra since establishing the vineyard and winery. The goal was to yield to nature and let the vineyard speak as to the varietal. They have done just that but quietly they have turned the white wine world on its head!
Photo from Acquiesce Winery
Acquiesce Winery continues to impress with their white wine portfolio on French varietals. There is so much to state about Susan Tipton, owner and winemaker of Acquiesce Winery. The key takeaway is that she established her winery in Acampo (just north of Lodi) with the expressed purpose of bringing French white wine varieties to market. Lodi had been primarily known for red wines, but she turned heads with some of her unique wines such as Picpoul, Clairette Blanche, Ingénue (blend of Grenache Blanc, Clairette Blanche, Bourboulenc & Picpoul Blanc), Roussanne and more. Here are some reviews of her wines and her impact:
https://californiawinesandwineries.com/2020/08/30/2018-acquiesce-ingenue-french-and-more-french/
Her awards are too numerous to list for her wines! However two recent awards stand out for Susan Tipton: 2022 Woman Winemaker of the Year by International Women’s Wine Competition. The other is being named 2023 Winery of the Year by Visit Lodi.
The Wine – “Wine if bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Chose this wine tonight with its “French background” to go with the meal (see below). Belle Blanc is a Rhone blend of Roussanne (50%), Grenache Blanc (30%) and Bourboulenc (20%). It is Susan Tipton’s homage to a white Châteauneuf–du–Pape. Many people have heard and experienced Chateauneuf-du-Pape as a red wine. The reality is that it comes in a white format also! The region allows six white grape varieties: Grenache Blanc, Clairette, Roussanne, Bourboulenc, Picpoul and Picardan. Grenache Blanc, a mutation of Grenache noir, is the most used grape varietal.
Served in a Riedel Chardonnay glass for the full effect of the wine. First on the eyes, it is a soft golden color and medium to medium heavy viscosity. The aromatics of this wine are by far the most intriguing and surprisingly fuller than any white wine I have experienced. As Susan Tipton states “aromas of pear, stone fruit, violet, and passionfruit…”. As the wine wafts into the olfactory senses, you are immediately mesmerized, and aware that this is no ordinary “plain jane” white wine. The combination of Bourboulenc per Susan “lengthens the finish while emphasizing body and texture on the mid-palate”. This evening a distinct peach essence was noted from my previous review back in December, 2022. The grapes are hand-picked and immediately whole cluster pressed to capture their true essence of flavor. It is then sur lie aged in the tank with periodic stirring until bottling. It was originally listed on their website for $36/bottle and is 13.0% alcohol. Only 367 cases were produced with the grapes coming from the Mokelumne River Sub-AVA.
Today’s released vintage is the 2022 and is listed at $43.50/bottle and is also 13.0% alcohol.
This wine and several other Acquiesce Wines have made my annual Best Wines Tasted during the year for the last five years! This list comes out mid-December.
Recent award for Belle Blanc include:
*For the 2021, Best of Class, 94 pts at the 2023American Fine Wine Competition
*For the 2021, Double Gold, 95 pts at the 2022 International Women’s Wine Competition
*For the 2021, Gold, 92 pts at the 2023 Sunset International Wine Competition
*For the 2021, Gold at the San Francisco Chronicle Wine Competition
*For the 2021, Gold at the Orange County Wine Competition
And more recently for her 2022 Belle Blanc she has won:
*For the 2022, Double Gold at the 2024 American Fine Wine Competition
*For the 2022, Silver at the San Francisco Chronicle Wine Competition
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 modified Provençal chicken. This recipe called for olive oil, lemon juice, lemon zest, minced garlic, fresh thyme, fresh rosemary and salt/pepper to taste. This herb chicken dish was marinated for two hours and then grilled. Served with additional sauce. Accompanied with halved roasted Brussel sprouts, lightly broiled garlic French bread and Cajun style dirty rice with additional herbs.
An excellent food and wine pairing this evening!!
Sláinte,
Michael
2023 Wood Family Vineyards Chardonnay and Ahi Tuna
Background
Rhonda Wood has been making award winning Chardonnay for at least 7 years in a row and before. I personally have enjoyed this wine extensively for the same amount of time. It has also won my Best Wines tasted over the years for the same amount of time. Over the last 7 years, as a testimony of her quality of Chardonnay, I have purchased 8-14 cases a year. What I also find interesting is that while a thread of flavors is evident year to year, the nuances of the wine do change with the “terroir” of the year.
When one is consistent in a sport, they are called All Star, consistent in horse racing they are known as a thoroughbred, consistent in car racing they are called a champion, etc. All those accolades and more are indeed worthy of Rhonda’s Chardonnay and several of her other wines.
I have called the past Wood Family Vineyards Chardonnay the “Utility Player of White Wines” as it goes so well with so many dishes. I have written about the Chardonnay food pairing dishes that include Asian chicken wraps, swordfish, seared Ahi tuna, baked stuff chicken, stir fried chicken with Bok Choy, baked butterflied chicken with Swiss cheese, blackened Mahi Mahi, Tempura chicken with noodles, shrimp Pad Thai, Firecracker chicken, seared scallops and many more dishes.
The Wine – “Wine if bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
First on the eyes a bright and deep golden color. Swirling the wine in the glass, you immediately see the thick and rich texture of this wine. On the nose when cold, a slight lime note wafted in the senses, but as it warmed up, green apple and a tinge of green tea was present. On the palate most notable was the weightiness of the wine in the mouth. Honeydew melon was the dominant flavor with both a buttery brioche dough and soft lemon zest and almond coming to the party. Also, on the finish a fresh star fruit quality was present. This year the butter scotch finish was not present, yet the wine encapsulated the mouth with freshness.
The 2023 comes from two vineyards with 70% being Wisner and 30% being from Kalthoff Common area. These are on opposite sides of Livermore. Barrel treatment was 100% French oak with 32.5% being new 30% being once used and the balance being neutral. The wine was aged 9 months, and 900 cases were produced. The lees were stirred once every two weeks for five months. It was released on August 4th for $36/bottle and comes in just slightly higher alcohol than the 2022 at 14.6%.
The 2022 Wood Family Vineyards Chardonnay won Double Gold at the San Francisco Chronicle Wine Competition and fully expect the 2023 to do the same!
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 seared Ahi tuna with ground peppercorns and seared at 1500 degrees. Drizzled with sauce of wasabi, ginger, lemon juice and black sesame seeds. Garnished with sliced green onions and slices of pineapple. Plated on white rice. This food and wine pairing is always one of my favorites!
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
Sláinte,
Michael