2022 Wood Family Vineyards “One Oak Vineyard” Merlot
Photo ©Michael Kelly
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Paul Giamatti, the actor in the iconic movie “Sideways” playing the role as Miles and his disdain of Merlot almost killed this wondrous grape varietal in California. Even after two decades with Paul’s comments, Merlot is slowing recovering from his disparaging comments on the varietal. His classic comments range from “No, if anyone orders Merlot, I’m leaving” to “I am NOT drinking any ####### Merlot!” only begins to frame the movie. A great book that just came out is called “Sideways Uncorked” by Kirk and Mira Advani Honeycutt recaps the Merlot saga as well as the rise of Pinot Noir. Many did not understand the significance of the end of the movie with Miles saving a bottle of Chateau Cheval Blanc a blend of Merlot and Cabernet Franc that he was saving for a special occasion! He ended the movie confirming his love of Merlot!!
This 2022 Merlot is one fierce wine and not a weak or wimpy Merlot. The color in the glass is your first clue this is a different Merlot. The color is dark purple/maroon and intriguing with a medium heavy viscosity on the eyes. On the nose, chocolate covered berries, ripe plum and vanilla waft into the senses. On the palate, it is a bit of a paradox as this is both your warm and cuddly drink that is relaxing and comforting to sip. Yet you are awakened with the first sip to an explosive mouthful of Bing cherries, plums, jagged and yet silky tannins with subtle earthy tones of bramble and minerality. The finish has a textual feel, and a complex layered structure continues to enhance the wine drinker. The words chewy and masculine almost come to mind in describing this beautiful wine. While having so many brawny characteristics, it still presents at the finish as elegant and charming. This is a Merlot to absolutely enjoy today, with or without food. Alcohol is 14.8 % with 8 barrels being produced. The wine is 100% Merlot and aged 18 months in French oak barrels. This wine will be released mid-February 2025. Price has not been released.
Photo ©Michael Kelly
It is not required to have this wine in the bathtub, but perhaps worth exploring? This wine will be tasted again soon as I believe it will make the Best Wines Tasted list 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
Pulled this wine to have with a new dish this evening called stuffed pepper casserole. A great wintertime comfort food consisting of chopped yellow onions, diced orange bell pepper, ground beef, tomato paste, kosher salt, ground cumin, paprika, Worcestershire sauce, black pepper, minced garlic, chopped vine-ripened tomatoes, long-grain white rice and chopped parsley. The bell pepper and ground beef were first cooked in a skillet before other ingredients being added and then baked. Shredded combination of Colby and jack cheese were added and baked on top for a few minutes. Accompanied by sauteed zucchini, summer squash and mushrooms and garlic French bread.
The fruit and tannins from the Merlot wine wrapped each morsel of the beef and spices of the casserole (bell pepper) to make a tangy and delicious meal.
The Winery
Picture from Wood Family Vineyard, Rhonda and Harrison Wood
Over 20 years ago, I believe this was one of Rhonda Wood’s first wines produced and continues to be a crowd pleaser. Now her 2022 Wood Family Vineyards “One Oak Vineyard” Merlot will most definitely be an award-winning wine. Located in eastern Livermore Valley with Rhonda Wood owner & winemaker. 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
Sláinte,
Michael
2021 Wautoma Springs Cabernet Franc
The Winery
Photo from and of Wautoma Spring Winery Tasting Room
I have not personally visited the winery but was intrigued by their award prowess and having tasted one of their wines and was impressed. The winey is in southern Washington in Prosser, near the Yakima River in the Columbia Valley. The winery consists of two owners, Jessica Munnell and Tom Merkle. Tom is a second-generation grape grower. He started planting his first vineyard in 1999 with Cabernet Sauvignon exclusively. He has sold his grapes to many of the more reputable wineries in Washington.
Photo from Wautoma Springs Winery
Jessica, a winemaker from Australia had moved to Washington working at Snoqualmie, Chateau Ste Michelle Canoe Ridge, Mercer Wine Estate and Vintage Wine Estates. Her wines were recognized as top quality and awarded locally, nationally and internationally. She spoke with Tom about working together in 2008. Instantly a partnership formed and became Wautoma Wines, producing great Cabernet Sauvignon wine from Wautoma Springs Vineyard. A great team collaboration of vineyard management and winemaking!
Photo from Wautoma Springs Winery
In 2016 they hired Rachel Mercer and opened a tasting room. In 2019 the tasting room in Prosser, WA opened. Since then, an additional tasting room opened in Woodinville. Their tag is line is simple and to the point “our story is in every bottle”.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
This Cabernet Franc from the pour and aroma immediately got my attention. Not having tasted it before, the wine announced itself, garnering attention! First on the eyes a rather dark and brooding Cabernet Franc from Washington with medium viscosity. Aromas rose up to greet the senses with spices and red/black fruits. On the palate, juicy ripe plums and raspberries danced gleefully in the mouth. Secondary flavors of blueberries and soft vanilla were present and counterbalanced with herbal notes. On the finish it was very pristine and clean with mellow oak notes and tannins that were present, yet round and soft.
The wine is 14.5% alcohol and aged in 20% new French oak with only 234 cases produced. As previously mentioned, this wine deserved attention. Its awards are astonishing including:
2024 San Francisco Chronicle Competition winning Double Gold
2024 Los Angeles Invitational Wine & Spirits Challenge winning Double Gold and 96 points.
The name for this wine “Fork & Spoon” at first took me back. The background on the unique name (which they give to every wine produced), came from their Cabernet Franc being a rich wine with blue fruits and less pyrazines than most Cabernet Franc’s, with rounded tannins, made it a delicious food friendly wine. When trying to think of a name, the idea of food pairing came up and “thought of those meals where you find yourself digging in with a fork and spoon to get every last bite”.
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
Brought this wine to our “Friday Night Wine and Dine” at a local restaurant. Thinking of a pasta dish before arriving, but with a Mahi Mahi special with a mango chutney, I could not pass it up. Accompanied by risotto and fresh vegetables. A bit reluctant to have this wine with the fish and yet it worked reasonably well. Should I get a chance to try this wine again, I will pair it with pork or beef dish.
Photo ©Michael Kelly
We enjoyed a few other wines this evening which others brought to the dinner from various California AVA’s/districts: Lodi, Paso Robles, Livermore Valley, Santa Ynez Valley and Anderson Valley
Sláinte,
Michael
2020 Derthona Timorasso, Colli Tortonesi DOC, A Rare Find
Photo ©Michael Kelly
Background on Timorasso
I was introduced to this wine about 1 ½ years back by a friend and SOMM Fran Cunniffe at a small tasting at Prima Vini Wine Shop in Dublin, California. Thoroughly enjoyed the wine and picked up two bottles awaiting the right food & wine pairing opportunity.
This wine comes from the Piedmont region of Italy from the city of Tortona. The village is halfway between Milan and Genoa. While Piedmont is renowned for its gorgeous red wines (Barbera, Dolcetto, etc.) it is also the home of Timorasso. This grape has been around since the Middle Ages but with the advent of phylloxera and the Second World War it was quickly disappearing. Additionally, this grape varietal almost went extinct due to the finicky nature of the vines: double/triple buds at break, low yields and more desirable wines from the area. Many farmers wanted to replant with more well-known grape vines. Its survivability is credited to one man, Walter Massa a local farmer from Monleale a village in Piedmont who believed in the grape. In 1980’s it was almost extinct. By the 1990’s Walter and other local producers had continued to plant grapevines. Today over 20 wineries are producing Timorasso. It is key to the Colli Toronesi DOC. To be produced as a varietal from Colli Tortonesi region, it must constitute at least 85% of the Timorasso grape and the balance can be Moscato Bianco and Favorita (Vermentino).
The Wine “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
This wine has a unique texture and layers upon layers of panache! On the eyes, a straw light-colored golden hue. On the nose, both floral and fruity notes waft into the senses. Classical Timorasso may have notes of acacia, Hawthorne, peach, honey and tropical fruits. This one from the Oddero family provided wide-reaching floral scents coupled with minerality. On the palate yellow apple was dominant. The uniqueness of this grape is the mouth filling and heavy body white wine. Soft tropical fruit was secondary but present. A generous finish of refreshing delight with well-balanced acidity and texture. This wine scored 91 points and sells for about $36/bottle. When aged, it is sometimes referred to as a “white Barolo” or “white wine for red wine drinkers”.
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
While having a heavy mouth feel white wine it is still mild and meant to go with light and medium bodied fish. While in Modesto yesterday picked up a fresh piece of Tuna at Ohana Seafood. Rubbed with olive oil, Himalayan Sea salt, black pepper and seared quickly on the BBQ. Served with a homemade medley of cut up pineapple, mango and Mandarin oranges with red pepper flakes and sliced green onions. Accompanied by brown rice.
Photo ©Michael Kelly
The tuna was prepared perfectly being seared on the outside and rare on the inside!
This Timorasso was a perfect match in complementing and not overwhelming the fish. A very good food and wine pairing.
Sláinte,
Michael
2019 Barra of Mendocino Zinfandel
Photo of bottle with old label ©Michael Kelly
Background on CCOF (California Certified Organic Farmers)
To understand the winery, it is essential to understand what organic farming and certification entails. A very brief explanation, when Charlie Barra started the winery almost 40 years ago, he undertook a Herculean task of making it organic on his terms. In his words “Yes it’s more work (annual audits/certifications, paperwork, labor requirements), more risk (crop devastation from pests) and not necessarily a bigger payout, buts essential to the well-being of this planet”. His vision was remarkable.
The BARRA of Mendocino has been CCOF for over 20 years and took 3 years of inspections prior to becoming complete. Charlie’s favorite saying is that he had been farming organically for over 55 years! Organic certification requires the vineyards are maintained without conventional pesticides or herbicides, synthetic fertilizers, sewage sludge, bioengineering or ionizing radiation. Crop covers, of bell beans, red clover and peas are planted between the rows of vines and when flowering is then turned back into the soil for nutrients for the vineyards/grapes. The micro-organisms in the soil allow the vines to utilize the nutrients efficiently.
History of the Winery
Charlie followed his father and maternal grandfather who migrated to Mendocino County from Piedmont, Italy in 1906. Charlie began farming grapes in the mid 1940’s and in 1954 purchased Redwood Valley Vineyards. He worked vigorously with Karl Wente, Robert Mondavi and others to be one of the first growers of many varietals planted on the North Coast. Today the ranch grows organically Pinot Noir, Zinfandel, Cabernet Sauvignon, Sangiovese, Merlot, Petite Sirah, Chardonnay, Pinot Blanc and Muscat Canelli. Besides the BARRA of Mendocino label, they have two other labels, Girasole Vineyards and CORO Mendocino. Charlie passed in 2019 and his wife of Martha who worked with him for almost 40 years, is heading the family winery which now stands at 350 acres and a 2.8-million-gallon custom crush facility. They launched the BARRA of Mendocino Brand in 1997 and the Girasole Brand in 2003. Their son and daughter also have major responsibilities to keep the “family farm” running.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
The organic grapes come from the Bella Collina ranch and were hand harvested. The must was mixed twice a day to extract a beautiful color, flavor and smooth tannins. They strove for “a deep ruby color with flashes and jewel tones” and by all accounts achieved their goal.
First on the eyes a mesmerizing color of purple and ruby awaits the partaker of this wine with medium viscosity. On the nose, the aroma of fresh cherry pie in grandma’s kitchen is the predominant scent. Once on the palate, the red Bing cherries along with raspberry and Christmas spices (specifically clove and cinnamon) dance merrily in the mouth. Red licorice finished off the symphony of tastes. On the finish a dry Zinfandel with a tinge of sweetness of vanilla for the finale.
This wine is 89% Zinfandel and 11% Petite Sirah and aged 17 months in 20% new French oak barrels. Only 243 cases were produced, and the suggested retail is $24/bottle. That is a phenomenal value for the layers of enjoyment for this dry Zinfandel wine from Mendocino County coming in at 14.8% alcohol. Their current release with the new logo, is the 2021 and lists at $26/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
Paired last evening was a slow cooker Mongolian beef dish. Using a tenderized flank steak cut up in small pieces and cooked for 3 hours. First browned on the stove and then placed in the slow cooker with cornstarch, sesame oil, minced garlic, soy sauce, brown sugar and water. Served garnished with green onions slices and sesame seeds. Accompanied by a fresh garden salad and brown rice.
The jammy fruit and spice of the Zinfandel complemented the beef’s sweet and savory elements. A very good food and wine pairing this evening.
This wine made the Best Wines tasted back in 2022 for the bountiful flavors and tastes in the up to $50 category! Less than 2% of all wines tasted make my annual listing for “Best Wines” during any given year! Additionally, at the price point, it is an absolute deal! It will once again make my Best Wines Tasted for 2025.
Sláinte,
Michael
2022 Langtry Petite Sirah from Guenoc Valley
The Winery
Photo from Langtry Facebook
Have not visited the winery located in Middletown, in Lake County just north of Napa Valley. The land was purchased in 1888 by Lillie Langtry who was a famous actress and socialite during the 19th century. The purchase was for 4,200 acres that would become Langtry Farms.
Today they produce various red wines such as Petit Verdot, Merlot, Cabernet Sauvignon, a Proprietary Red blend, Bourbon Barrel Petite Sirah and of course Petite Sirah. They also have two dessert wines and a Sparkling Brut Rose. Their white wines consist of Sauvignon Blanc, Chardonnay and Viognier. Most of their wines are rated from 90 to 93 points from Wine Enthusiast.
Today they practice sustainable farming (Lodi Rules Certification) and a host of environmentally friendly and rigorous practices including water management, water recycling, weed control, cover crop, composting and drip irrigation. These practices cover their 2,000 acres of vineyards.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
First on the eyes a beautiful purple hue on the edge of the glass and deep dark coloring. On the nose, an arrangement of juicy black fruits arises up to greet the senses. On the palate, luscious blueberries infused with the blackberry provide an opulent elixir. The rich fruits are counterbalanced with an earthiness and black licorice. On the finish pronounced tannins, yet rounded and velvety finish each sip. Serpentine Meadow vineyard is the source of their Petite Sirah and is known for producing robust and complex characteristics. The wine sells for $42/bottle. The lone Blue Bent Oak is a drawing of one that sits on the property that is 300 years old showing their determination to produce sustainably farmed wine of distinction.
The overall impression was the wine offered some unique characteristics of their terroir and provided layers of enjoyment. Especially noteworthy was the initial tannins coming on strong and finish ultra smooth.
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 to pair this evening with a 24-hour marinated and then seared tri tip steak. We had tried this marinate a short time back with another cut of meat and decided to give it a try this evening. The ingredients for the marinade include a purple onion, fresh lemon juice, marjoram, oregano, parsley, paprika, black pepper, Himalayan Sea salt, olive oil and minced garlic. Additional marinade sauce was prepared to drizzle on the meat when served. Accompanied by a twice baked potato with chives and cheddar cheese. The wine provided enough tannins and boldness to easily cut through the meat and with its fruit guided each seared piece of beef in the mouth. A very nice food and wine pairing.
Sláinte,
Michael
2022 Wood Family Vineyards “Big Wood” Zinfandel
Photo ©Michael Kelly
The Winery
Rhonda Wood’s previous vintage inspired me to reconnect with Zinfandel. Now her 2022 is even more enticing! 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
Picture from Wood Family Vineyard, Rhonda and Harrison Wood
Her awards are extensive and too numerous to list here in this article. Check out their website at the bottom of this article.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
This wine will be released on February 1st, 2025. A beautiful expression of Zinfandel that is somewhere between an “Amador bomb” and a reserved varietal from Dry Creek area in Sonoma. First on the eyes a medium dark purple and magenta coloring yet semi-translucent on the rim with a medium body. On the nose, luscious blackberry, anise and pepper. On the palate this Zinfandel possesses an abundance of fruit, semi-sweet, but more like preserves of blackberry, plums and boysenberry. Mouth-filling with rich discernable textures provides layers of enjoyment. On the finish the spices leap merrily in the mouth with cinnamon and nutmeg with a tinge of roasted dark coffee and dark chocolate. The tannins are initially present in the mouth but as the wine opens, they dissipate into the background as round and warmly embracing.
The “Big Wood” Zinfandel is higher in alcohol than the 2021 as the 2022 being 16.7% and is a bold and full body wine. This wine is 95% Zinfandel grapes from three Livermore vineyards with 5% Petite Sirah. The high natural acidity pairs well with red sauce dishes, mushrooms, pork, lamb and various cheeses. This was aged 18 months in 23.6% new American oak barrels and 1.4% new Hungarian oak barrels. The balance of barrel treatment being neutral or once used. 870 cases were produced and will be listed released at $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 tonight to go with Bratwurst sausages of smoked gouda and jalapeño peppers. Accompanied by sliced roasted small potatoes, steamed broccoli and a fresh garden salad. The food and wine pairing were wonderful together as the bold and fruity flavor of the wine contrasted nicely with the heat of the jalapeno peppers and welcomed the smoky gouda.
Photo ©Michael Kelly
We have paired the Bratwurst sausages with other wine varietals in the past, but this may be our favorite going forward!
Sláinte,
Michael
2013 Robert Craig Winery Cabernet Sauvignon from Mt. Veeder – Truly Spectacular
Photo ©Michael Kelly
The Winery
Visited Robert Craig Winery back in January of 2016 and came home with several bottles. Opened one last Friday and needed to refresh the story! Located on top of Howell Mountain at the very top at 2,300 feet elevation, Robert Craig Winery has its production facility and estate vineyards. For those less adventurous a spectacular tasting room is in downtown Napa, the Robert Craig Winery Tasting Salon. Here is one view of the Howell Mountain vineyard with Spring Mountain on the other side of the Valley.
Photo ©Michael Kelly
Their entire production was 10,000 cases in 2016 with 50% being dedicated to their award-winning Affinity Estate Cabernet Sauvignon back in 2016. I met with Elton Slone, President and CEO and Stephen Tebb, winemaker for Robert Craig Winery. Elton provided in detail the history of the winery for the last 30 years. Elton, who is the managing partner, now at the helm shared his vision and reinvestment into the business to bring to market his passion for old world wines to the new world of Robert Craig Winery. He and Stephen are working hard to bring forth individual site expression into the wine. They offer, besides Affinity (a true Bordeaux), specific appellations like Spring Mountain, Mt Veeder, and Howell Mountain. Stephen, who has been producing wine for Robert Craig for the last eight years, appears to thrive on mountain fruit. The scores for their 2013 Affinity have been 93+ pts, 2012 Howell Mtn at 95 pts and 2013 Howell Mtn coming in at 95+ points from Robert Parker. These are balanced big reds with tamed tannins, acids with just enough push to allow for a fruit forward tasty wine. Here is where the magic happens on Howell Mtn, their production facility. The building on the left is the production facility and on the right is a cozy location for tasting wine.
Photo ©Michael Kelly
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Elton and Stephen explained the low yields on the various mountains where they gather their fruit. Howell Mtn for example typically produces only 1.8 tons per acre and Spring Mtn only 2.1 tons. That stated, the Howell Mtn fruit can have massive amounts of tannins, as high as 1400 compared to Valley coming in around 1200. So in their 2013 Howell Mtn Cabernet Sauvignon they introduced 12% Merlot to “round off and soften” the wine. On this one, they hit the bullseye! Their Mt Veeder which got the 95+ points from Parker, unfortunately goes to Club Members only—A good incentive to join!! Stephen is making solid handcrafted wines.
Antonia Galloni, VINOUS sums this up beautifully in his 2016 review of this wine stating “the 2013 Cabernet Sauvignon (Mt. Veeder) opens with a blast of dark blue/purplish fruit, spices, menthol and licorice. A host of graphite, slate, game, iron and savory notes appears later, adding considerable nuance throughout. The 2013 packs plenty of intensity …”. He rated it 94 points and it came in at 15% alcohol. Today it can still be purchased from the winery at $189/bottle. Bottom of FormThe winemaker’s notes state “The 2013 is especially dark and brooding, exhibiting the unique Mount Veeder terroir in its rich palette of black fruits and fine-grained tannins. Alluring black raspberry, blueberry and floral tones offset sweet tannins and a weighty, full-bodied opulence’.
If you are looking to add to your cellar or want a full body wine to drink, their remarkable wines are more than worthy of your consideration today. In the very near future, they will soar to be one of the premium wines of Napa Valley. Their trademark “Cabernet Sauvignon Elevated” is beyond the topography of the vineyards – it is all about quality wine. This evening their wine made my annual list of Best Wines tasted each year, this 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
Paired this wine this evening with a seasoned and seared filet mignon at 1500 degrees on the BBQ. Served medium rare, moist and succulent. A blue cheese, butter and chive topping was prepared and served on top of each filet of mignon. This was so delicious!
Photo ©Michael Kelly
Photo ©Michael Kelly
A full and complete dinner was prepared by my wife for some longtime friends of forty seven years! Started out with a Honeycrisp salad that included vegetable oil, apple cider vinegar, apple cider, honey, lemon juice, salt, ground pepper, purple onion, Honeycrisp apples, Romain and iceberg lettuce, candied pecan halves, dried cherries and crumbled blue cheese.
Photo ©Michael Kelly
Then a medley of sauteed vegetables of zucchini, summer squash and snap peas.
Photo ©Michael Kelly
Followed by a twice baked potato with cheddar cheese and chives.
Photo ©Michael Kelly
Our friends brought homemade cheesecake and fresh raspberries with fresh blackberries (no photo).
A perfectly matched food and wine meal. We also enjoyed some other wines during the late afternoon (2021 Laird Sauvignon Blanc with appetizers) and with dinner a 2010 Robert Mondavi Reserve Cabernet Sauvignon and a 2022 Wood Family Vineyard Bourbon Barrel red wine. All were top notch and enjoyable wines.
Photo ©Michael Kelly
Sláinte,
Michael
Three Special Treats Today: 2022 Hindsight Chardonnay, Fresh Dungeness Crab and Petrale Sole.
Background
Photo ©Michael Kelly
One of the two annual events growing up as a child (and still today) was to take notice of where I heard the first Christmas songs being played (Chicago, Tokyo, Taiwan, San Francisco, etc.). The second was waiting for California Dungeness Crab season to open and get some freshly cooked crabs or crab meat. Whether at the local fish market or at Fisherman’s Wharf in San Francisco. When I stopped by my favorite fish market, Ohana Seafood in Modesto today, there in the display case was cracked fresh crab! It is like my heart skipped a beat as crab season was postponed this year in California due to the whale migration. Having stopped for some fresh seafood I simply couldn’t pass up the opportunity to take some crab home also. Hindsight Wines Chardonnay went with lunch and dinner today!
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
While having enjoyed past vintages of Hindsight Wines Chardonnay, this is the second review of their Chardonnay from Monterey County. As you can see on the eyes a glistening golden color with brightness and medium viscosity. On the nose the aromatic of green apple and peach. On the palate, a fresh and mild citrus of lemon, passion fruit coupled with a mellow butterscotch flavor. On the finish, minerality and brioche flavors complete this beautiful experience. The wine is 14.3% alcohol. With its heaviness, this provides a great mouth filling and savoring drink.
The wine is listed at $31.99/bottle and is perhaps one of the best values in the market today! This wine made my annual Best Wines tasted in 2024 for quality, taste and value for under $51/bottle. It now will be one of top five everyday Chardonnay wines in the cellar along with others from Suisun Valley, Livermore Valley, Sonoma Valley and Amador County.
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
Dungeness crab is expensive primarily due to its limited supply, constrained by a short window for production, size regulations, quotas, harvesting during difficult weather, market demand and fluctuations, etc. Dungeness crab has a sweet and delicate flavor and is known for their tender meat. Truly a gastronomical delight.
Global Seafood https://globalseafoods.com
Photo ©Michael Kelly
The meal this evening was two pieces of fresh Petrale Sole. Petrale sole is nutrient-rich, low in calories, mild and sweet taste, flaky texture, loaded with lean protein, omega-3 fatty acids, vitamins and minerals. It is also considered a sustainable choice when caught wild in the USA.
It was pan sauteed with white wine, garlic, fresh lemon juice, sea salt, black pepper, butter, olive oil, fresh thyme, minced chives, sprigs of Rosemary, minced parsley and Italian seasoning. Plated with fresh slices of Meyer lemon and Rosemary. Accompanied by sautéed snap peas. The food and wine pairing were nothing short of spectacular due to the delicate fish, light seasoning flavors and the tasty wine!
The Winery
The owners of the winery are Seth Gersh, Managing Director, Alisa Gean MD, Sommelier and William S. Boykin, National Sales Manager. Seth’s background has been as an executive of various leading financial companies as well as being involved in philanthropic endeavors. Alisa is Professor Emeritus of Neuroradiology and Adjunct Professor of Neurology and Neurosurgery at the University of California in San Francisco. Alisa received her Sommelier certification from Napa Valley College and the Court of Master Sommeliers. She is currently a WSET 4 Diploma candidate. Her resume in the medical and wine industry would be an article by itself! The third member of the ownership team, William has 46 years’ experience in the Wine and Spirits industry, starting back in 1977 with Inglenook Vineyards, then Seagram and importing Italian wines. Bill is involved in setting up and supporting their distribution channel. Bill along with Seth & Alisa have been involved in the San Francisco 49’er Football Foundation for over a decade. These three professionals are very synchronized in business planning and bringing forth superb wines to the market. Seth believes that the driving force of Hindsight’s business is to offer wines that over-deliver on quality.
Left to right, Michael Weiss, William Boykin, Alisa Gean and Seth Gersh – Photo from Hindsight Wines
Michael Weiss is their winemaker steeped in years of making award winning wines. Michael spent 26 years helping build Groth Vineyards and Winery in Napa Valley. Prior to that he held winemaker positions at both Robert Mondavi Winery and Vichon Winery. Today they are producing various designated vineyards of Cabernet Sauvignon, Chardonnay, Sauvignon Blanc and Petite Sirah.
The wines can be tasted at The Vault in downtown Calistoga. Here Hindsight Wines, along with others, are offered in an environment of warmth and hospitality. Their wines can also be purchased online through the Hindsight website.
Sláinte,
Michael
https://californiawinesandwineries.com
2013 Meyer Vineyard (Hestan Vineyards) Cabernet Sauvignon
(Photo ©Michael Kelly)
The Winery & Background
I had been purchasing both Hestan Vineyards and Stephanie labels for some time and one day, the tasting room manager suggested I try Meyer Vineyards. All of these are owned by Stanley and Helen Cheng who purchased the property in 1996 as a former cattle ranch. Fast forward after planting the vines, in 2009 well known winemaker Thomas Rivers Brown joined their team as winemaker. I purchased several bottles of 2014 and two weeks later, it was voted #8 of Wine Spectators Top 100 (2017). I called to see if any more were available, and they sold out in a matter of hours after the news release! Here is the story on the 2014:
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
(Photo ©Michael Kelly)
Opened this wine last night and remembered why I enjoyed it so much! This was one year younger than the award winning 2014 but you would not have thought it when tasting it. This wine on the eyes has a deep rich red color almost black with a medium heavy viscosity. On the nose aromas of black fruits including black cherry and spices of clove and a tinge of nutmeg. On the palate, it burst forth with the dark fruits, blueberries, along with vanilla, cedar and sweet pipe tobacco. On the finish velvety tannins yet noticeable, with a mocha finish. Layers upon layers of enjoyment and the structure was just about at its peak. It came in at 15.4% alcohol with barrel aging of 18 months and yet so smooth. This wine made my Annual Best Wines Tasted for 2025!
Hard to find the 2013 today, but if you do it goes from between $70 to $120/bottle and worth every penny!
The Food and Wine Pairing – “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon
(Photo ©Michael Kelly)
Paired this evening with a new recipe called Garlic Butter Steak Bites. It called for sirloin steak or strip steak but substituted with a piece of Chaetubriand steak. It was cut up into cubes and seasoned. Then seared with sea salt/pepper, olive oil, butter, sliced mushrooms, minced garlic and chopped parsley. Accompanied by sautéed snap peas and roasted sliced and seasoned Yukon Gold potatoes and fresh garden salad topped with crumbled blue cheese. An excellent meal prepared and went well with the wine.
Sláinte,
Michael
2022 Wood Family Vineyards “VIVA” Cabernet Sauvignon – A Versatile Wine
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
The 2022 Wood Family Vineyards “VIVA” Cabernet Sauvignon is a great and versatile wine. It falls between some of the stellar Napa Cabernet Sauvignon (and now Wood Family Culmination Cabernet Sauvignon) and many commercial & grocery store daily wines! There are days where a big and bold Cabernet along with mouth puckering tannins is too much to have as a standalone wine. Conversely a “milk toast” commercial/grocery store Cabernet doesn’t provide enough fruit, balance and tannins to be enjoyed with a hearty steak. Now the solution appears with “VIVA” Cabernet Sauvignon by Wood Family Vineyards. This wine is mellow enough to enjoy by itself but can also packs enough punch to go with a meal.
Thus, the versality with the “VIVA” Cabernet Sauvignon. For those occasions where a softer, more refined and gentler Cabernet Sauvignon is required this Wood Family Vineyards “VIVA” Cabernet Sauvignon is spot on! Rhonda Wood does make your bigger and heartier Cabernet Sauvignon’s (“Especial”, “Clone 30”, “Woody’s Cab” and now “Culmination) for those characteristics and for heavy food and wine pairings. She calls those Cabernets “fork & knife Cabernets”. I call them “chewy Cabernets”. Each has its place and now “VIVA” provides a perfect mid-point Cabernet for the wine aficionado.
Photo ©Michael Kelly
On the eyes a deep and bright purple and maroon color stands out in the glass with a medium viscosity. On the nose aromas of cherries and flowers waft gently into the senses. I have stated this before and it is again true for the 2022 vintage, that on the palate this wine cuddles up like a down comforter on a cool winter evening. While tannins are present, they are absent of harshness or overwhelming oak layers upon layers to debunk. Vanilla, cranberry, raspberry and a hint of blueberry swarms about to provide a compelling wine to sip and enjoy. The finish is medium length and harmonious. Alcohol percentage is 14.3% and aged in French oak with 14 barrels being 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
For dinner tonight after some research on a pan-fried thick pork chop, a soft California Cabernet Sauvignon was listed. While never paired a pork chop with a Cabernet Sauvignon decided to give it a go! The thick 1 ½” pork chop was pre-soaked in a brine solution consisting of salt, water, peppercorns, garlic and red pepper flakes. This made the meat extremely moist.
It then was patted dry, seasoned with black pepper, minced garlic, sea salt and paprika pan fried and then baked. It was topped top with a cherry pepper sauce (not shown) and delicious. Accompanied by a baked Russet potato with chives and sautéed halved Brussel sprouts.
Having the cherry pepper sauce helped the food and wine blend nicely together. While each was great by itself, it is not a recommendation to follow having pork chops with Cabernet Sauvignon. A better choice would have been a GSM, Grenache, Petite Sirah, Sauvignon Blanc, etc.
The Winery
Photo ©Michael Kelly
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/
and their new and off the charts Culmination “Bordeaux style” Cabernet Sauvignon at:
Sláinte,
Michael