2022 Selin Cellars Cabernet Franc – Double Gold Winner at SF Chronicle Competition
Photo ©Michael Kelly
The Wine “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
First when pouring the wine into the glass, I was caught off guard as to the depth and dark coloring of this Cabernet Franc. It also possessed a very heavy viscosity. That was just the beginning! On the nose, a soft violet fragrance and dark fruit waft upward into the olfactory senses. On the palate a delightful and surprisingly far reaching range of bold blackberry, almost jammy but not sweet, coupled with new soft leather and mild pipe tobacco greeted and coated the mouth. Absent was the pyrazine characteristic often found in Cabernet Franc wine. Another surprise then hit you and it was the tannins and acidity coating the mouth from tooth to tooth to the roof of the mouth. Not typical of a Cabernet Franc to have such griping tannins, but not offensive as they were kept in check with the beautiful caressing fruit. The finish was extremely long lasting with a minerality/earthiness beckoning yet another sip. This Cabernet Franc showed its pedigree as an award-winning wine from popping the cork, to the last sip.
The wine is aged 18 months in a combination of 100% new French and Hungarian barrels. The wine comes in at 14.8% alcohol and one to secure! It made my annual list of Best Wines Tasted for 2025
The Winery and Background
Pete Selin, owner and winemaker of Selin Cellars, had spent many years appreciating and tasting wines from various regions. After retiring from high tech in Silicon Valley he moved to Sonoma Valley. He felt right at home in Sonoma with the boutique, hands-on style of wines. A solid friendship developed with Chris Taddei of Taddei Family Wines and today they consider themselves “brothers”. Chris and Pete work together making wines for both wineries and share a tasting room at 7726 Bell Road in Windsor, California. It is here that Pete and Chris also produce their wines. Selin Cellars was established in 2019. Today Selin Cellars produces about 400 cases annually, Pete will cap out his production at no more than 1,000 cases in the future.
Pete sources his grapes from the following hand selected vineyards:
Cabernet Franc – Burnett Vineyards, Barrie Vineyard, Chalk Hill
Puccini Ranch – Alicante Bouschet, Petite Syrah, Zinfandel
Jenks Vineyard – Chardonnay (along the Russian River)
Sláinte,
Michael
2020 Cuda Ridge Wines Cabernet Franc – A Very Smooth Enjoyable Wine
Photo ©Michael Kelly
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
The Cabernet Franc is part of Larry Dino’s (winemaker/owner) Bordeaux Collection. This 2020 Cabernet Franc showed some “old world characteristics” as well as unique Livermore Valley traits.
Photo ©Michael Kelly
The coloring of this wine was dark and alluring with a medium heavy viscosity. On the nose, blueberry, cherry, and a hint of plum and floral notes abounded. On the palate, this mellow Cabernet Franc tannins were subdued with roundness. In the mouth, the blueberries and dark cherry were prominent along with a modicum of black pepper and sage qualities. Soft leather, a dry rockiness and sweet pipe tobacco lingered to make the finish long lasting and inquisitive. A particularly good wine to drink with food or smooth enough to enjoy by itself. It originally sold for $41/bottle. This wine came in at 14.2% alcohol.
Subsequent Cabernet Franc wines by Cuda Ridge Wines have won Gold and Double Gold awards. Today’s current vintage is 2022 and received 91 points from Wine Enthusiast and sells for $45/bottle.
The Winery
Photo ©Michael Kelly
There is a lot to be said about Cuda Ridge Wines. A key point is that they produce a full range of Bordeaux style wines. The Cuda Ridge Wines tasting room is located at 2400 Arroyo Road in Livermore, California. Cuda Ridge Wines’ current production is approximately 2100 cases. They produce the following Bordeaux varietals: Semillon, Sauvignon Blanc, Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec, Petit Verdot and most recently their addition of Carménère. Always experimenting, Larry Dino owner & winemaker has produced non-Bordeaux style wines which are designated under their Black label, these wines include Sangiovese, New-World style Cabernet Sauvignon and others. Each varietal produced are small lots ranging from one hundred to 450 cases. Cuda Ridge does extensive blending of varietals and strives for lower alcohol wines with intense complexity and character, traditional of the Bordeaux style wines.
Sláinte,
Michael
A Weekend Smorgasbord of Foods and Wines -Napa Valley, Lodi, Sonoma, Paso Robles, France and Calaveras foothills
A few of the Friday Night Wine & Dine Group was able to get together, not once but twice over the weekend. First at the local restaurant and then at one of the houses. The first included two nice specials at Verona18, Mahi Mahi with Mango Chutney and a Pasta Beef Ragu and of course their normal menu.
The second was for an impromptu crab feed including bibs! Two great dishes of fresh crab with clarified butter & lemon and a Fijian crab style dish (coconut milk, prawns, jalapeño peppers, etc.). Everyone brought various side dishes including salads, French bread, garlic French bread, chicken ramen with vegetables and a few other dishes.
Some excellent wine from Napa Valley, Lodi, Sonoma, Paso Robles, France and Calaveras foothills.
Some pictures were taken by me and a few from others.
Looking forward to a few days to recover!
Slainte,
Michael
https://californiawinesandwineries.com
https://www.shadybrookestate.com/wines/rapp-ranch
2009 O’Shaughnessy Estate Winery Cabernet Sauvignon, Mt Veeder
Photo ©Michael Kelly
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
The winery is located on Howell Mountain; however, they do source some fruit from their other estate located on Mount Veeder. So, they offer both Mt Veeder and Howell Mountain vintages of Cabernet Sauvignon.
First thing to notice how well the winery did in selecting the perfect cork that has lasted for over 15 years. Of course, it was stored at the correct temperature and humidity levels.
2009 O’Shaughnessy 100% Cabernet Sauvignon is from the west side of the Napa Valley, Mount Veeder. On the eyes, a dark ruby coloring with medium heavy viscosity. On the nose, a woody but sweet briar, with blackberry and black cherry fruits wafting into the nose. On the palate, extremely concentrated fruits, licorice and black cherry exploded in the mouth with a background of sweet tobacco smoke and leather. Additionally, secondary flavors of dark chocolate were noticed. The finish had some strong tannins, but without any “edginess” which provided for a long velvety crescendo. Rated at 97 points by RP. This wine could easily go another 5 years but why wait?
This wine will make my annual list of Best Wines Tasted for 2025. O’Shaughnessy Winery has made this list for 15+ years annually for their exquisite wines.
For more information on the winery read one of the previously written stories at:
https://californiawinesandwineries.com/2015/12/23/oshaughnessy-estate-wines/
Sláinte,
Michael
2014 Keenan Winery – Irish Eyes Are Smiling on Spring Mountain!
Photo ©Michael Kelly
The Winery
I have been a fan of Keenan wines for over twenty years. Keenan winery is located on Spring Mountain which is one of the unique areas for Cabernet Sauvignon, Cabernet Franc and Merlot wines. Michael Keenan’s 2014 Cabernet Sauvignon, Napa Valley is grown primarily from grapes on the Spring Mountain estate at 1700 foot elevation. I visited the winery and have been to wine pairing dinners with Keenan Winery and always enjoyed every sip.
Photo ©Michael Kelly
One of the hallmarks of Keenan wines is his year-to-year consistency. This is due in part to the viticulture of the estate and the artistry of wine maker Nils Venge. I have enjoyed every wine he has made or acted as the consulting winemaker! Have not had any recent Cabernet Sauvignon’s but will be looking forward to trying some soon.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
The last time I wrote about this wine was in 2021. Last evening, another bottle pulled to see and taste its progression. The 2014 Cabernet Sauvignon was comprised of 78% from Spring Mountain District and 22% from Pope Valley District, both in Napa Valley. This wine was barrel aged for twenty months in 33% new French oak barrels. It comes in at 14.3% alcohol and was purchased back in 2016 at the winery. It may have a couple of years still to go, but right now can’t imagine it getting much better.
Also notice in the picture how this cork was perfectly fitted by the winery and stored for nine years in optimal conditions.
The wine offered on the eyes an intensely deep red/maroon/purple coloring on the eyes appearing almost black and medium heavy viscosity. On the nose, both beautiful aromatics and blend of flowers and old-world rustic dust and bramble filled the senses. Also raspberries provided sufficient fruit to entice one to take the first sip. On the palate, the layers of complexity from both the estate and Pope Valley intermix to provide a mouthful flavor of red stone fruits. On the finish, a long and enduring adventure. Initially some jagged tannins were present, however with the time, they did mellow out to become smooth and comforting. Truly a classic Napa Valley Spring Mountain Cabernet Sauvignon. This wine will make my annual list of Best Wines Tasted for 2025.
The Food and Wine Pairing – “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon
Photo ©Michael Kelly
With the rain finally hitting California, we could not BBQ so we cooked a ribeye steak in a cast iron skillet last evening. Seasoned and topped with two dollops of blue cheese, chives and butter medley. Accompanied by mashed potatoes infused with blue cheese and chives. Always a great food/wine pairing with a steak and big bold Cabernet Sauvignon.
Sláinte,
Michael
2021 Smith-Madrone Vineyards Chardonnay
Photo ©Michael Kelly
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
This is the fourth vintage of Smith-Madrone Chardonnay I have had the opportunity to taste and all have been exquisite. WARNING: if you are a buttery or light Chardonnay wine lover, stop and don’t read this story. However, if you are looking for a bold, layered and scrumptious Chardonnay this is a must read.
This wine being dry farmed, has enough minerality to please a miner during the California Gold Rush! First upon opening the wine, a bouquet of springtime flowers immediately sprang forth almost overwhelming the senses. That typically does not happen! On the eyes, while possessing a light straw or golden coloring and medium body viscosity, something is “different”. Next on the nose, jasmine and honeysuckle aromas abounded. On the palate, minerality and fresh rain on granite stones come bursting to the forefront along with white stone fruits of nectarine and peach. The acidity was pronounced, pointed and clearly targeted for specific food pairings. The finish was crisp, lively and an is extremely dry and well-balanced Chardonnay. A tinge of lemon zest completed the tasting. This Chardonnay was a gem of a find.
The wine is from Spring Mountain, barrel fermented for 10 months in 50% new French oak. It comes in at 14% alcohol. Only 1,001 cases were produced, and it goes for $45/bottle. The wine was just released in January 2025. Again, this will make my annual list of Best Tasted Wines during the year 2025.
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 2021 Smith-Madrone Chardonnay was selected for this meal with its acidity and citrus notes. The dinner was a blackened Swordfish steak. I picked up the fish in the morning at Ohana Seafood in Modesto and looked up various recipes on spices to be used. Choose the ingredients of garlic powder, onion powder, smoked paprika, oregano, basil, thyme cayenne pepper, sea salt, and black pepper. Served with long and short grain rice and plated with pineapple slices. Topped off with minced pineapple salsa, with minced fresh oregano. Sprigs of Tyme were also added on the side. The light citrus and fruit worked wonderfully with the blackened Swordfish. One of the best food and wine pairings in recent memory.
Believe that this wine would be excellent with fresh oysters, seafood, light sauce chicken and sashimi or sushi.
The Winery
Photo ©Michael Kelly
Smith-Madrone Vineyards is located on 200 acres on top of Spring Mountain west of St. Helena with 38 acres planted in vineyards. The vineyard elevation ranges from 1,300 to 2,000 feet. The Chardonnay grapes come from an elevation of 1,900 to 2,000 feet on a 30% slope! The Founder, managing partner and enologist is Stuart Smith, Charles Smith is the winemaker. Truly a family affair! All the wines are grown and dry-farmed on top of the mountain. Annual production is between 3,000 to 4,000 cases a year. Currently they produce besides their Chardonnay other award-winning wines, Riesling, Cabernet Sauvignon and their iconic Cooks Flat (blend of Cabernet Sauvignon and Cabernet Franc). They are about to release their new Cabernet Franc wine shortly!
Stuart on the left and Charles on the right. Photo ©Michael Kelly
More can be found on their wines & viticulture techniques from a previous story at:
https://californiawinesandwineries.com/2024/08/14/smith-madrone-vineyards-paradise-found/
Sláinte,
Michael
2023 Wood Family Vineyards Grenache – A Spicy Wine with Pizza
Photo ©Michael Kelly
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
I had previously written about Wood Family Vineyards 2021 Grenache, and this 2023 just took on a completely new level of deliciousness. Willaim Cowper’s poem from 1785 called “The Task” stated “variety is the very spice of life, that gives it all flavor”. So, it is with the 2023 Wood Family Vineyards Grenache giving spice and flavor in abundance.
First on the eyes, a mesmerizing radiant purple hue that was semi-translucent almost iridescent appearance. On the nose, aromas of bright Bing cherries and exotic tropical spicy notes of cinnamon and bay leaf wafted into the senses. On the palate, is where this “lightly colored” wine packs a world-class punch so don’t be fooled! Besides the cherries, strawberries coated in powder sugar waking up the mouth, secondary flavors of cinnamon and vanilla rounded out the tasting experience. On the finish, a surprisingly welcomed amount of tannins resided on the back of the throat with a hint of herbal sage coupled with a smoky flavor. A complete and fulfilling Grenache was presented sip after sip. Seven barrels were produced, and it will be released mid-February. Previous vintage was aged 18 months in neutral French barrels but do not have the specifics for this year. This came in with 14.8% alcohol.
This wine will most likely make the Annual Best Wines Tasted for 2025 upon a second tasting soon.
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
This week was insanely busy and had no time last evening to prepare a “full on food pairing” to go with the wine. We decided to do a rather unusual pairing for us and bake two very different frozen pizzas to go with the wine! We had never had either of these pizzas before. It then became a pizza “bake off”.
Photo ©Michael Kelly
The first pizza was a Porta Uncured Pepperoni pizza from Canada. It had pomodoro sauce, mozzarella and uncured smoky pepperoni. The Roman style pinsa (hand stretched) pizza dough originates from how flatbread was baked many centuries ago in Italy. The flavor of the uncured sausage was amazing. The dough did not seem to rise even with additional baking. While the sauce was good, it needed almost twice as much for our tastes. Garnished with fresh basil.
Photo ©Michael Kelly
The second pizza was a Rao’s Meat Trio Pizza. It consisted of sausage, uncured pepperoni, uncured bacon and Rao’s homemade pizza sauce. Advertised as using vine-ripened Italian grown tomatoes and whole milk mozzarella cheese. Also garnished with fresh basil. The taste was very good with the abundant sauce and the three meats. The uncured peperoni were better on the Porta pizza, but overall, the Rao’s won in the “bake off”.
The wine was perfectly suited for both the pizzas in adding the fruit to the uncured pepperoni saltiness and able to stand up to the sauce.
The Winery
Photo from Wood Family Vineyards of tasting room
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 about her background from airline pilot to award winning winemaker at:
https://californiawinesandwineries.com/2016/02/10/wood-family-vineyards-2/
and
Her awards are extensive and too numerous to list here in this article.
Sláinte,
Michael
https://californiawinesandwineries.com
2022 Lavender Ridge Vineyard Grenache – An Elegant Wine in a Bottle
Photo ©Michael Kelly
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
I purchased this wine in April 2024 when visiting Murphys for the day. This wine stood out as one of the better wines enjoyed with wonderful cheese pairings.
First on the eyes an almost translucent light red coloring and medium viscosity. It had a similar look to a light Pinot Noir. That is where the similarity ended. On the nose, a bountiful bouquet of floral aromas wafted into the senses. On the palate, a rich combination of flavorful strawberry and raspberry notes greeted the imbiber. Secondary flavors of light cranberry and clove with other exotic spices came through while sipping and on the elongated finish. The acidity was kept in check also on the finish and excellent as a drink without food wine.
The wine sold for $28/bottle and comes in at 14.4% alcohol.
The Winery
Photo from Lavender Ridge Wines Facebook posting
2018 Lavender Ridge Vineyard tasting room is in the town of Murphys in the lower Sierra Nevada foothills. The tasting room is located at 425 A Main Street and 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. To read more about Lavender Ridge, see three previous articles:
Sláinte,
Michael
Did you find the five rabbits?
Were you able to find the five rabbits in yesterday’s story on Chêne Bleu Abélard?
See https://californiawinesandwineries.com/2025/01/29/2014-chene-bleu-abelard-a-recurring-favorite/
Slainte,
Michael
https://californiawinesandwineries.com
https://www.chenebleu.com
2014 Chêne Bleu Abélard – A Recurring Favorite
Photo from the winery
I have previously written stories on other vintages and now this story on the 2014. Truly a remarkable wine on so many levels–from the land, the label, the history and the wine. Firstly, the area is in the Rhone Valley and sits on top of a hillside in Provence, near Gigondas. Here is a picture from their website.
Photo from the winery
Secondly, the label is as mysterious and elusive as the wine. The label shows their respect for the land and history. They show dozens of references on the label as to what makes their wine and project so unique. Embedded in the label are five “bunny rabbits”. They used to advertise find them and submit to “Where’s Fluffy?” for a prize from the winery!
Photo ©Michael Kelly
Now add the name and its meaning for the third facet of this wine. Abélard is one of two of their leading wines, Héloïse the other. In the Middle Ages, Abélard was a theologian and philosopher who had an illicit romance with his disciple Héloïse. Unfortunately, they were forced into separation but their love lasted decades of monastic seclusion and correspondence. Abélard, the Grenache blend, is strong, bold and structured. Whereas Héloïse, the Syrah blend, shows a more elegant and softer side with restraint. The winery made both wines showcase their uncompromising commitment of their love, passion and thinking of their vineyard.
Photo ©Michael Kelly
While all of this and I haven’t even begun talking about the wine! If these auxiliary points were not enough to entice you to explore getting this wine, hopefully the description will. Initially when pulling this out of the cellar with a listing of Grenache/Syrah, I was expecting a mild and light French Grenache. This was so far from reality. This is perhaps one of the largest and extremely robust French wines I have had the opportunity to drink. This is a blend of 85% Grenache and 15% Syrah that spent 18 months in French oak barrels.
On the eyes, it is a deep ruby red and medium-heavy weight. On the nose, aromas of blueberries, licorice and black berries almost overwhelm the senses. The spices of various herbs (pepper & sage) linger in the background. On the palate, one is astonished with the liveliness of raspberries, cherry and mocha which make this wine plush and layered. The finish offers up supple tannins with just enough oak to provide “a passing hint of old world” winemaking. This is truly a rich and concentrated offering. Big and bold only begin to describe this wine.
It has been a Best Wine Tasted in previous years and will once again be on my list for 2025.
This is a must wine to be sought after for a memorable experience.
Slainte,
Michael
https://californiawinesandwineries.com
https://www.chenebleu.com