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2018 Hoopes Vineyard Syrah – “In Dogged Pursuit of Perfect Wines”
Photo ©Michael Kelly
The Winery
Photo ©Michael Kelly
Hoopes Vineyard has a great tagline with a picture of the dog jumping thru the hoop being “In Dogged Pursuit of Perfect Wines”. From my perspective it could be “we will jump thru hoops to make your experience enjoyable”. Known for their Cabernet Sauvignons and Chardonnays, it was about seven years ago that I visited them. Many things have changed since then, but their wines are still stellar and the boutique and handcrafted wine remain constant. One new tag line used by Hoopes is a quote by e.e. cummings is “lips drink water, hearts drink wine”.
Photo ©Michael Kelly
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 out 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. 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 is the tasting room, 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 – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
First on the eyes, a deep and dark coloring yet the edges possess a radiant and enticing purple/magenta hue. On the nose, a big and bold Syrah with lavender and blackberry, waft into the senses. On the palate, blackberry, black licorice and cinnamon bounce joyfully from side to side expressing a fullness in the mouth. A hint of mocha and light roasted coffee are present on the enticing finish beckoning yet another sip. On the finish minerality liken to a gravely dry creek along with the edgy tannins provided a wonderful conclusion balanced with the aforementioned fruit. This was a delightful Syrah having all the key characteristics assembled into one bottle.
The wine is an assemblage of 86% Syrah from the Oak Knoll District, 10% Viognier, 2.5% Malbec and 1.5% Merlot. Barrel treatment was 100% French oak with 25% being new and coming in at 15.7% alcohol. Only 206 cases were 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
The wine was specifically selected for tonight’s dinner to go with a dry rubbed baked pork tenderloin. This was a slightly new and different recipe that is mellower than a previous one. The dry rub included chili powder, brown sugar, dried oregano, paprika, onion powder, garlic powder, Italian seasoning, fine sea salt, pepper and a little extra virgin olive oil. The slices of pork tenderloin each provided ample flavors to assimilate this refreshing and exquisite wine without overpowering it. The meal was accompanied by Bok Choi, a fresh garden salad and a combination of short and long wild rice. The slices of pork tenderloin were served with Stewart and Jasper Cherry sauce.
Sláinte,
Michael
https://californiawinesandwineries.com
2021 Wood Family Vineyards Malbec
The Winery
Photo from Wood Family Vineyards
No one has more fun than Rhonda Wood making wine! 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/
Here is a partial listing of her current awards:
- 2022 “Pink Pearl” Rose – Best of Class – SF Chronicle Wine Competition
- 2021 Albariño – Best of Class – SF Chronicle Wine Competition
- 2021 Chardonnay “Para Mas Amigas” – 91 points Wine Enthusiast
- 2020 “The Captain” – 94 points Wine Enthusiast + Editor’s Choice
- 2020 GSM – 93 points Wine Enthusiast + Editor’s Choice
- 2020 Petite Sirah – 93 points Wine Enthusiast
- 2020 “Viva” Cabernet Sauvignon – Silver – SF Chronicle Wine Competition
- 2019 Merlot – Best of Class – Uncorked
- 2019 “Big Wood” Zinfandel – Gold – SF Chronicle Wine Competition
- 2019 Syrah – 95 points & Double Gold – OC Wine Fair
- 2019 Cabernet Franc – Double Gold – SF Chronicle Wine Competition
- 2019 LVVC – Gold – SF Chronicle Wine Competition
- 2019 “Woody’s” Cab Cabernet Sauvignon – Silver – SF Chronicle Wine Competition
- 2018 “Especial” Cabernet Sauvignon – Silver – SF Chronicle Wine Competition
- 2018 “Clone 30” Cabernet Sauvignon – Silver – SF Chronicle Wine Competition
- 2019 “El Loco Rojo” Bordeaux Red Blend – Silver – SF Chronicle Wine Competition
- 2019 “Muy Bueno” Zinfandel – Silver – SF Chronicle Wine Competition
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
This wine on the eyes is medium viscosity with a deep royal purple coloration, yet around the rim it is almost translucent. On the nose blackberries and dark red plums are the leaders rushing in to claim dominance in the olfactory senses. Also present were violets and roses. On the palate almost overpowering black and dark red fruits (blackberries and plums) come to the forefront with tobacco, French oak, chocolate, black licorice and fresh leather. The finish is velvety smooth with medium acidity and rounded embracing tannins with no sharpness. Also on the finish the presence of ground stone minerality provide a juicy and mouth filling finish. Alcohol was 14.2 % and listed at the winery at $40/bottle with only 93 cases produced from their estate vineyard. This Malbec has been on my list of Best Wines Tasted yearly for the last three years and will continue to be in 2024.
The Food and Wine Pairing – “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon
Photo ©Michael Kelly
Dinner with this wine was a special Carne Asada. The ingredients included, fresh chopped Jalapeño peppers (3 with seeds), olive oil, soy sauce, fresh squeezed orange and lime juice, minced garlic cloves, ground cumin, Kosher salt, ground black pepper marinated for 24 hours with a flank steak. The steak was smoked on a Pit Boss (like a Traeger) with cherry wood pellets. Topped off with fresh minced cilantro, fresh marinade sauce and a modicum of fresh squeezed lime juice.
Accompanying the meal were scalloped potatoes, broccoli and garlic French bread. The Carne Asada was flavorful and spicy. This Malbec with its fruit surrounded the spicy meat and cooled it off to be absolutely a wonderful fruit forward wine pairing.
This is now one of our go to food and wine pairings! This Malbec will definitely make my “Best Wines Tasted This Year” again. A great meal on a cool winter evening.
Sláinte,
Michael
Verona18 at Copper Valley Went All Out
It is often stated a picture is worth a thousand words, but the pictures below are equal to a thousand bites! On New Years Eve the restaurant at the Copper Valley Golf Course, Verona18 located in Copperopolis provided an evening not soon to be forgotten.
Everyone was greeted with Champagne and many tasty appetizers were served. Each were spectacular and it was a fast start for the evening of culinary delight.
Scallops with Couscous
Crab cakes
Filet Skewers with Red Wine Balsamic
Caviar Waffle Sticks
Eggplant Involtini
I will dispense with a lot of wording but simply show the pictures with a description underneath each picture. Arriving in the Grandview Room was decorated and festive to start off the evening.
Just a few of the table decorations
The beginning of the evening with our table of eight which grew during the evening that only enhanced the many conversations.
I am only showing a portion of the food served as no one could possibly eat all the beautiful foods available in one seating! I approached the evening meal with strategic thinking of first hitting the iced seafood stations and then gathering some of the fish & shellfish. While eveyone brought wines to share, I choose to bring a 2013 Peter Michael Chardonnay, La Carriere.
From the Iced Station – huge shrimp, oysters on the half shell with a vinaigrette sauce and fresh baked sourdough bread.
From the warmed chafing dish, Chilean Sea Bass and Lobster Thermidor
Stone Crab Claws
Steamed mussels
Next up the strategy was to venture to the carving station to pick up beautifully cooked Chateaubriand slices. The wine chosen for this portion of the meal was a 2010 Larkmead Solari. Deep, rich and chewy. It could easily go another ten years.
Chateaubriand from the craving station horseradish sauce and Caprese Pasta salad
Desserts were varied and baked to perfection. they included Cheesecake Creme Brulee, Limoncello Mascarpone Cake and Chocolate Temptation.
Cheesecake Creme Brulee
We did enjoy some excellent wines brought by the original eight and as the evening grew others also brought wines to be enjoyed at the table. Here are two pictures of the wines enjoyed. Some were too bashful to get the picture taken!
So if this was not enough food, wine and Champagne to visualize, here are some of the items that pictures were not taken: Red wine mushroom sauce for the Chateaubriand, Paella with saffron risotto, scalloped potatoes, roasted root vegetables, scissored clams, sweet bread, focaccia bread, limoncello mascarpone cake, and Chocolate temptation.
Here is the table at the end of evening engaging in stimulating conversations!
Almost forgot to mention a great band played from 9 pm until after midnight called Zero Gravity featuring Kerry Tweedy.
A special thank you to Edwarda and Jaime Alderete, Edwarda Director of Food & Beverage and Jaime Executive Chef, for planning such a great evening. Also thank you to the entire staff for a job well done.
At the end of the evening, shortly after the mandatory Champagne toasting for well wishes, life is really about friendships, family and some occasional delicious wines and foods!
HAPPY NEW YEAR!
Sláinte,
Michael
Ancient Peaks Winery Visit – A True Surprise and Delight
Background
Recently a friend provided me a bottle of Ancient Peaks Cabernet Franc and mentioned he thought it was delicious. Had heard of them, but never tasted their wine. While in Paso Robles for Cabernet Franc Paso Robles in early December, I met with Mike Sinor, winemaker. I had no idea what to expect or taste and the following story unfolded.
The Winery
We had a very nice meal at their quaint restaurant at 22720 El Camino Real, Santa Margarita. Just as we were finishing lunch Mike Sinor came in and introduced himself as the Founding winemaker at their winery. We spent some time discussing the winery and hopped into a SUV to tour the vineyards/ranch. Much to my surprise, Ancient Peaks Winery is LARGE, consisting of 14,000 acres with 1,000 acres under vine. Here the video from the Oyster Ridge event center you get a 360 degree view of the property.
As it turns out Santa Margarita is the only vineyard in the Santa Margarita Ranch AVA in the most southern portion of the AVA. Some of the more interesting factoids of the vineyard were:
- Five separate soils are intermixed and found on the property, shown on one of their labels.
- The vineyard is only 14 miles from the Pacific Ocean and draws the fog onto the property
- It is the coolest sub-AVA in Paso Robles AVA.
- Being the coolest region, they are often the latest in full maturing of the vineyards. This helps in providing a slowing ripening process (often with challenges) but the reward is flavor, structure and with the varying soil types provides unique character to the grapes.
- They average 29 inches of rain with the surrounding Santa Lucia mountain range.
- Their sustainability practices have earned them SIP Certification (Sustainability in Practice).
- The owners of the winery are Karl Wittstrom, Rob Rossi and Doug Filipponi all local wine growing and ranching families in Santa Margarita.
- Santa Margarita was originally settled by the Franciscan missionaries around 1770. In 1889 the area was part of the Mexican Alta California land grant.
- It is named for Santa Margarita de Cortona Assitencia, an Italian saint.
- A rich and detailed history can be found on Santa Margarita and is fascinating reading. https://santamargaritahistoricalsociety.org/
Today they have the Oyster Ridge event building/site which is an ideal spot for weddings, corporate retreats and private events over-looking the vineyards and ranch. Additionally they provide a host of activities in the agritourism business on the 14,000 acres including vineyard zip lining, wild life tours and horseback trail wines.
The label called Oyster Ridge comes from so many oyster bed fossils found about the property. Here Mike Sinor is holding one fossilized oyster.
Photo ©Michael Kelly
The Wines by Ancient Peaks – “Wine is bottled poetry” – Robert Louis Stevenson
Their wines have three distinct labels/branding going to market which are: Ancient Peaks, Oyster Ridge and Pearl. Many of the varieties are offered with all three labels/branding. Their white wines consist of Chardonnay, Sauvignon Blanc and Viognier. The red wines offered are extensive with Cabernet Sauvignon, Nebbiolo and Sangiovese, Merlot, Syrah, Petite Sirah, Pinot Noir, Petit Verdot, Malbec, Zinfandel and of course the wine we sought out their Cabernet Franc. We were offered to taste “all the wines” but practically speaking it would be too much unless we camped overnight in the tasting room! We did taste the following wines and a couple of others. A second or third visit is definitely forthcoming to taste their Nebbiolo, Pinot Noir and Petit Verdot.
One of the many wines that grab our attention were the 2021 Ancient Peaks Cabernet Sauvignon not only for excellent winemaking with beautiful red fruit, vanilla, appropriate influence of oak and tannins with just the right about of edginess but also at a price point “unheard of” for this quality at $25/bottle.
Photo ©Michael Kelly
The second one that stood out was the 2020 Pearl Collection of Cabernet Sauvignon. The aroma was alluring the flavors of blackberry and vanilla aligned with our palates. Again the quality for this wine was a bargain, yet being one of their highest priced wines at $72/bottle. Still for this depth of wine a bit unbelievable.
Photo ©Michael Kelly
We purchased and walked out of tasting room with 3 bottles of the 2020 Pearl Merlot, 2 bottles of the 2021 Cabernet Sauvignon, 3 bottles of the 2020 Cabernet Franc and 2 bottles of the 2020 Pearl Cabernet Sauvignon. Can’t wait to do an in-depth wine review of each with an exquisite food pairing. As I normally state and quote, “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon
I was extremely impressed with the quality of wines tasted, the history of the land/winery and the knowledge, warmth and hospitality of Mike Sinor. Wine Advocate summed up Ancient Peaks in a quote “keenly priced, high quality wines that deserve to be better known”.
At least two or three of their wines will make my annual Best Wines tasted for 2024.
I hope this article provides you an incentive to check out their gorgeous property and quality wines.
Sláinte,
Michael
2022 Jessie’s Grove Cinsault – Truly Elegant and Feminine
What is Cinsaut?
Photo ©Michael Kelly
Cinsault (sin-soh) also spelled “Cinsaut” is a red wine grape varietal that is found in the hot and sunny climate of Southern France and typically goes into red wine blends in Southern Rhone, Languedoc, Roussillon and Provence. In California, Cinsaut thrives in the Lodi region of San Joaquin Valley as well as along parts of the Central Coast where temperatures can be very warm. Cinsaut is used to generally produce red wines with aromatic and floral qualities and if well-made are typically smooth with subtle tannins. Jessie’s Grove Vineyards & Winery elected to add this 2022 great wine to their Provence line up.
The Winery
Photo ©Michael Kelly
Jessie’s Grove Winery and Vineyards is located at 1973 West Turner Road in Lodi, California. The unassuming single lane road leading to the vineyard and tasting room, indicates the demeanor of what you are about to experience—understated, homey and it brings one back to the “casual family element” of the winery. Jessie’s Grove is the site for the oldest producing Zinfandel vines in the Lodi Appellation. It is named for Jessie Spenker, daughter of Joseph and Anna Spenker, who founded the ranch and land in 1868. The property is 320 acres with 265 acres planted in vineyards. The Zinfandel vines were planted in 1888 and are still producing an incredible ancient Zinfandel wine. Here on the plot of land between highway 5 and highway 99 on West Turner Road is the home of a host of varietals- some unique, some traditional but all exceptional.
Photos ©Michael Kelly
I visited the winery in July 2023, and was hosted by owner Greg Burns and winemaker Tana Cole. The addition of a fully functioning outdoor bar to host customers wine tasting is a great addition especially during their concert series.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
This wine on the eyes is translucent with light brick red with lavender hues and low viscosity. On the nose, fragrant and floral aromas waft into the olfactory senses with red fruits of strawberry, cherry and raspberry. On the palate, the fruits are perky and bright bursting with freshness. The finish is soft with almost absentee tannins and those that are present are soft and round. The grapes came from Bechthold Vineyards that were originally planted in 1886. Aged in neutral French oak barrels and only 165 cases were produced. Priced at $55/bottle and a very versatile 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
This wine was chosen this evening to go with a new dish (new to us) called Emily’s Chipotle Chili. With a spicy hot dish, wanted a soft & mellow and low tannin wine. The chipotle chili ingredients consisted of Italian sausage, ground beef, chili powder, ground cumin, ground coriander, minced garlic, diced white onion, diced tomatoes, tomato sauce, kidney & chili beans, chipotle peppers in adobo sauce and seasoned with salt & pepper. Topped with small pieces of cilantro. This dish was definitely on the “warmer and spicy” side of the equation. Served only with a fresh garden salad. The wine was a welcome accompaniment! While the food and wine pairing played well, I would like to try the wine with a calmer dish to appreciate the refined nuances of this wine.
Sláinte,
Michael
LXV Wines Presented Cab Franc Day, Paso Robles
On December 3rd 2023, at the Cass Event Center, all things Cabernet Franc were presented by various Cab Franc lovers! Participants could sign up for a symposium as well as tasting some of the 24 wineries pouring Cabernet Franc wines.
Cabernet Franc Wine Symposium
First on the slate was the Symposium, emceed by Linda Sanpei setting the agenda for a good size crowd attending this event the beginning of the day.
Photo ©Michael Kelly
Linda introduced Neeta and Kunal of LXV Wines who one year ago held this inaugural event. Both are keenly interested in the development and explosion of Cabernet Franc in the USA as well as the balance of the world. However Neeta quickly pointed out this obsession is more driven by Kunal Mittal.
Photo by @thebrandfoto
Wes Hagen, an educator, wine afciando, winemaker, wine historian and many other credentials was the first up providing a PowerPoint presentation on Cardinal Richelieu who kept Cabernet Franc alive. December 4th is celebrated as worldwide Cabernet Franc Day. Paso Robles’ own Michael & Lori Budd of Dracaena Wines set the date on the international calendar on Cardinal Richelieu’s death. Wes took the audience on deep dive of the various Cabernet Franc regions and explained the “how, what and why” of the immense diversity of this one grape varietal. His enthusiasm and instructional rapport is amazing!
Photo ©Michael Kelly
Wes had some interesting points and spoke about 160,000 acres planted worldwide of Cabernet Franc and the 1200 acres planted in Paso, 85% of all wine purchased is consumed within 48 hours of purchase, etc.
Photo ©Michael Kelly
The six international wines tasted reflected a spectrum of this varietal’s diversity and adoption from various worldwide known regions. One of the many focused themes were the differences in “New World Style” verses “Old World Style”. New World Style Cabernet Franc are bold and fruit-forward. Warm climate areas more typically have clay based soils which result in the grapes having increased tannins present and higher intensity. Those areas include California, Chile, Argentina, Australia, Villany (Hungary), Tuscany and Virginia.
Photo by Neeta Mittal
The “Old World Style” are more lean herb-driven Cabernet Franc wines. These cooler climate wines produce a leaner and more savory wine. They typically provide good ageability because of their increased acidity. These are found in Loire Valley, St. Emilion, Friuli (Italy) and Finger Lakes, New York near Ontario.
Photo ©Michael Kelly
The wines tasted began with 2021 Ravines Estate in the Finger Lakes district in upper New York. The second was a 2020 Domaine Griparbella, Province of Pisa, Tuscany. Remaining in Europe was the fourth wine from 2018 Gere Villanyi, Ordogarok, Villany, Hungary. Then back across the Atlantic Ocean to the famed Uco Valley in Mendoza, Argentina to taste the 2020 El Enemigo. We finished up the tasting with a 2021 Forgotten Union from Oakville in Napa Valley.
Photo ©Michael Kelly
In the above picture it’s difficult to see, but each wine presented differences in color and viscosity. Obviously the aromas and finishes were each unique. Wes went into great detail on each wine region with its nuances and unique characteristics imparted into the Cabernet Franc. The audience at the Symposium asked questions and Wes solicited questions for a perfectly orchestrated interplay.
Photo ©Michael Kelly
Next up was a panel of four emceed by Matt Kettmann with panelist Bill Gibbs, Austin Hope, Jeffrey Strekas and Christopher Taranto. Chris, Communications Director of Paso Robles Wine County Alliance, discussed the great diversity of each of the sub-AVA regions within Paso Robles. The information was extremely informative and helpful in understanding the breadth, range and diversity of vineyards in Paso Robles County.
Matt asked the four on the panel some direct questions ranging from viticulture, the wine industry, and their winery view of Cabernet Franc, etc., on Paso Robles suitability and planned growth for Cabernet Franc.
Cabernet Franc Wine Tasting
At the conclusion of the Symposium, those attending as well as others went out to the covered patio area where 24 Paso Robles wineries (listed at the bottom of this story) were pouring their best Cabernet Franc wines. Each winery was asked to provide an educational display to assist in showing the quality profile of Cabernet Franc.
Photo by @thebrandfoto
Additionally Chef Charlie of Cass Winery worked with Neeta Mittal to present beautifully constructed and delicious appetizers to go with the various Cabernet Franc wines being sampled.
Photos by @thebrandfoto
This was absolutely was one of the best “wine events” for education and participation. This does not happen by accident as many, many folks were involved. A partial listing include not just the folks mentioned in the article, but also Paso Robles Wine and Paso Robles CAB Collective. With a special note of appreciation to Kunal & Neeta Mittal, Linda Sanpei, Wes Hagen and the 24 wineries pouring their lovely Cabernet Franc wines.
Photo by @thebrandfoto
If you love Cabernet Franc wines, this is definitely one event you don’t want to miss next December for education, experiencing worldwide wines and camaraderie extraordinaire.
Photo by @thebrandfoto
Sláinte,
Michael
https://californiawinesandwineries.com
Two other stories were written on the events of the weekend and can be viewed by clicking on the links:
Reels:
https://www.instagram.com/reel/C1K9SozyJly/?igsh=MzRlODBiNWFlZA==
https://www.instagram.com/reel/C0XwBwMppe7/?igsh=MzRlODBiNWFlZA==
Participating Wineries:
Absolution Cellars https://www.absolutioncellars.com/
Adelaida https://www.adelaida.com/
Ancient Peaks https://ancientpeaks.com/
Austin Hope https://hopefamilywines.com/
Brecon Estate https://breconestate.com/
Calcareous https://www.calcareous.com/
Chateau Margene https://www.chateaumargene.com/
Continental Vineyards https://continentalwinecollection.com/
DAOU https://daouvineyards.com/
Dracaena Wines https://dracaenawines.com/
Field Recordings https://fieldrecordingswine.com/
Four Lanterns https://www.fourlanternswinery.com/
J. Lohr Vineyards https://www.jlohr.com/
Justin Winery https://www.justinwine.com/
Le Vigne https://www.levignewinery.com/
LXV Wine https://www.lxvwine.com/
Mid.Point https://www.midpoint.wine/
Paris Valley https://parisvalleyroad.com/
Tobin James https://www.tobinjames.com/
Union Sacre https://www.unionsacre.com/
Villa San-Juliette https://www.villasanjuliette.com/
2020 Hindsight Cabernet Sauvignon with Christmas Dinner
The Winery
Previously I have written about the Hindsight Winery in Calistoga and their excellent red wines, especially their Cabernet Sauvignon. About two years ago their long time winemaker, Jack Cole retired. Now some excellent news—they hired Michael Weis, who was the head winemaker at Groth. He is well known for making spectacular wines and I believe he received 100 points from Wine Spectator for one of his Sauvignon Blanc vintages. Additional reading about the winery and ownership can be found at:
Recently they have made arrangements for their wines to be tasted at 1124 Lincoln Ave, Calistoga at the Vault in Calistoga. Their phone number is 707-341-3321.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
The 2020 Napa Valley Cabernet Sauvignon is made with 100% Napa Valley fruit. On the eyes it was dark and alluring one to sip. On the nose, black cherry and blackberries sprang forth with a rich boutique. On the palate the fruits “jumped with joy” in the mouth bringing back memories of excellent wines enjoyed from the region. On the finish layers of enjoyment, structure that was defined and velvety tannins provided a lingering savory finish. For $45/bottle this is truly a bargain offering such “wonderment” in a bottle. It will make my list for Best Wines tasted in the 2024 annual list (December 15th, 2023 to December 15th, 2024).
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 for our Christmas dinner of seasoned prime rib cooked to medium rare with uncut horseradish, roasted Brussel sprouts with a balsamic glaze, cheesy potatoes and garlic French bread. A delicious meal and the wine complemented the prime rib to perfection.
Sláinte,
Michael
2021 Terminim “Cépages d’ Or” – Grapes of Gold
The Winery
Photo ©Michael Kelly
Terminim, a collaboration between Francois Villard and Donald Patz, produced this 2021 Cepages d’Or. Terminim is one of the wineries founded by Donald Patz in 2017. His other brands are 1) Secret Door making Cabernet Sauvignon from selected vineyards exclusively from the Napa Valley and 2) Maritana making Chardonnay and Pinot Noir wines.
The man behind these three astonishing labels had this vision and energy combined with 40 years of making exquisite wines. Wine aficionados have already acknowledge his craftsmanship in bringing forth these wines and also many wine judges!
Click on links below to read more:
The Wine – 2021 Terminim Cépages d’ Or – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Cépages d’ Or means “grapes of gold”. The grapes come from Alder Springs Vineyard in Mendocino County, California. Here they combined four exquisite grapes to form a blend of golden wine (Cepages d’ Or). The four grapes were 50.4% Marsanne, 31.2% Roussanne, 9.5% Picpoul Blanc and 8.9% Viognier. This glistening golden blend provided one of the most robust and full bodied wines. The viscosity was heavy, one twirl and it stopped in its tracks! A crisp and lively wine. On the nose and mouth, a symphony of flavors burst forth every nanosecond to provide one of the most thrilling white wines in the market. Strong praise and definitely deserved.
What I enjoy about a Marsanne and Roussanne predominate mix is the interplay between these two grape varieties. The Marsanne defined by ripe pear with some lemon notes with toasted almonds. Roussanne, being complex with the distinct honey, floral and light apricot flavors. They have a characteristic oily texture and a full body that more resembles a red 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
Paired with a spicy Chicken Pad Thai dish. The ingredients were ramen noodles, virgin olive oil, minced garlic, cooked chicken, eggs, bean sprouts, red bell pepper, green onions, crushed peanuts, chopped cilantro and lime juice. The Pad Thai sauce included fish sauce, soy sauce, brown sugar, rice vinegar, Sriracha (used a little extra this evening) and creamy peanut butter! Limes were plated to squeeze the juice over the top of the dish along with cilantro and extra crushed peanuts added on top.
One of the best food and wine pairings especially with this wine. In the past I have paired this dish with Chardonnay’s and dry Viognier’s and this wine provided the right amount of body and flavor to complement the Pad Thai. It will definitely make the Best Wines tasted for 2024! Timing for the Best Wines List 2024 runs from December 15th 2023 to December 15th 2024. The link to the best wines tasted in 2023 can be found at:
https://californiawinesandwineries.com/2023/12/15/best-wines-tasted-in-2023/
Merry Christmas, Happy Holidays and a Joyous New Year to all.
Sláinte,
Michael
2021 Wood Family Vineyards “Muy Bueno” Zinfandel
The Winery
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/
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Being produced from one vineyard in Livermore provides a “terroir” of distinction. A dark wine in the glass with medium-heavy viscosity, yet translucent on the edges. Strong aromas of black fruits greet the imbiber followed by tastes of jammy, brightness of plums, red and black cherries and freshly picked berries providing an unparalleled juiciness of flavors. On the finish anise and black pepper notes linger along with the jammy fruit. The wine is wine 15.9% in alcohol. 560 cases were produced with the price being $40.
Rhonda adds what they call a late harvest Zinfandel into the blend to enhance the sweetness. With one lot of Zinfandel (a couple bins/barrels) they intentionally stop the fermentation (leaving it a bit sweet) and add it back into the lot at final blending (before bottling). When finalized the blend is around 2 % residual sugar which is considered off dry (intentionally a bit sweet).
Fun facts:
- Zinfandel was once known as the “Bordeaux of California” by the gold rush miners.
- The first Zinfandel grapes in California were first planted in the Oak Knoll area of Napa Valley
- Today it is still the fourth largest grape varietal planted in California.
- White Zinfandel accounts for six times the production of red Zinfandel.
- At the end of the 19th century, Zinfandel was the most planted grape in California.
- Food pairings run the gambit of BBQ ribs, grilled chicken, burgers, pizza, cheddar & smoked Gouda cheeses.
No wonder why this wine is called “Muy Bueno” or very good!
The Food and Wine Pairing – “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon
Photo ©Michael Kelly
The wine was specifically selected for tonight’s dinner to go with a dry rubbed baked pork tenderloin. This recipe increased the spiciness than a previous one. The dry rub included chili powder, brown sugar, dried oregano, paprika, onion powder, garlic powder, Italian seasoning, fine sea salt, pepper and a little extra virgin olive oil. The slices of pork tenderloin were served with Stewart and Jasper Cherry sauce and topped with parsley. The slices of spicy pork tenderloin provided ample flavors to assimilate this off dry wine. The meal was accompanied by roasted a Yukon potato and a very large artichoke.
Sláinte,
Michael
Cabernet Franc Day, Paso Robles – Media Appreciation Dinner
Photo from LXV Wines
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, 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 started with an assortment of gourmet hors d’oeuvres and wine in the reserved members lounge. Pictured below are only two of the many that were served by the wait staff at Daou Winery.
Photos ©Michael Kelly
The event emcee was Maeve Pesquera, Sr. VP of Strategy Business Development who spoke eloquently welcoming everyone to Daou Winery.
Photo courtesy of @thebrandfoto
After some time of socializing each of the seven wineries spoke on their Cabernet Franc. Picture below is VP of Winemaking at J. Lohr, Steve Peck presenting on their wine. Each winemaker or winery representative who spoke talked about Cabernet Franc being the ideal grape suited for the Paso Robles climate and soil. The other key theme was the friendships established in the Paso Robles community who have banded together to provide mutual support in assisting each winery to flourish.
Photo ©Michael Kelly
Each of the seven wineries poured their wines ahead of the dishes served so that the guests could do a compare and contrast of the various Cabernet Franc wines. Each wine provided unique and quality characteristics that were enjoyed by all. I personally have five of the seven Cabernet Franc wines in my cellar and after this event will be securing the “missing two” as all represented the best qualities of Cabernet Franc.
Photo ©Michael Kelly
The first course was a squash, walnut, persimmon and apple salad. It included baharat labneh, pomegranates, candied delicta, Windrose apples, walnut vinaigrette, candied walnuts, shaved fennel and celery. The creativity and immense flavors were so appreciated by everyone.
Photo ©Michael Kelly
The second unique and tasty course was a gnocchi al fungi with lamb Bolognese. The ingredients included fromage blanc, rosemary breadcrumbs and black truffle. The flavors and textures presented in this dish were absolutely beautiful.
Photo ©Michael Kelly
The main entrée was Iberico Pork Secreto. This included goat gouda polenta, cherry sauce pica, braised apples and mustard greens. The presentation was much closer to a piece of art, but one bite and you realized that this specially prepare dish was heaven sent.
Photo ©Michael Kelly
The dessert was nothing short of decadent! It was a chocolate cremieux that looked heavy but was light and airy with layers of delight. Personally this paired so well with all the wines and was a great conclusion to the event.
Photo ©Michael Kelly
The Daou estate Chef Spencer Johnston created exquisitely wonderful dishes for all to be enjoyed. Also Neeta Metta and Linda Sanpei assisted with suggestions.
Photo courtesy of @thebrandfoto
What a marvelous kickoff Saturday evening for the Cab Franc Paso Robles Symposium and wine tasting the next day.
Sláinte,
Michael