2022 Cakebread Chardonnay – A Consistently Solid Chardonnay
Background
A long-standing solid wine for me since 1981. It was then, through a mutual friend, Jack invited my wife and I to have lunch with him at the winery and that was my introduction to this fine winery. Forty-three years later, I have consistently purchase Cakebread Chardonnay at restaurants as it is always a good quality wine.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
This wine is from the Napa Carneros region with the cooling winds coming off San Pablo Bay. The wine is aged in French oak barrels and left on the yeast lees for months to add to the complexity and texture. The bouquet is light and fresh with honeysuckle and stone fruit. An extremely crisp and rich wine with a clean finish.
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
Fast forward to last week’s Friday Night Wine & Dine group, I ordered the special which was a pan roasted Swordfish with fennel relish, rice pilaf and sauteed seasonal vegetables. Did not have a Chardonnay at the ready, so ordered this good standby wine from the wine list. Besides the meal being very well prepared, this wine brought back so many memories. Wine is always about a place, time, friends and food and this sure was enjoyable.
An excellent food and wine pairing!
Slainte,
Michael
Silver Trident Winery A Unique Experience – From Potato Chips to Pizzetta Pairings!
Background
Not a typical way to start a wine tasting experience for sure. To start with the two owners coming out of the hospitality and travel industry, opened their doors in Yountville in 2015. Their goal was to feature handcrafted artisan wines specifically showcasing Cabernet Sauvignon, Pinot Noir, Sauvignon Blanc and a Napa Valley red blend. They produce approximately 3,800 cases in total per year. They hired Kari Auringer as the winemaker. Kari worked for ten years under the noted Celia Welch (Scarecrow and many more). One of the primary goals of the winery was to feature richly layered wines with complexity and depth.
Photo ©Michael Kelly
Bob Binder, one of the owners invited us to taste their new pizzetta offering. Kim was our host for the tasting.
A Tasting Home verses a Tasting Room
They set out to create a comfortable environment where customers felt relaxed, like being at home. Through various past connections with Ralph Lauren Home Collection, artists and galleries, essentially all the items in the “home” are available for purchase. This includes furniture, floor coverings, artwork, glasses and serving trays.
The feeling enjoyed while going through a tasting is intimate, warm and beautifully appointed living room, dining room or library. They recently moved to a new location that allows them use of the kitchen. By appointment only and no tasting bar, no rush and no standing on your feet while proceeding down the wine lineup.
Photo ©Michael Kelly
For today’s event they hosted us in the Woodlands Room, and they have two other dedicated tasting rooms in “their home”. The other two rooms are the Living Room and The Horse and Hound Room, each decorated with the appropriate theme and comfort.
Photos ©Michael Kelly
Wine Pairing with Potato Chips?
Photo ©Michael Kelly
Yes, that is correct! Different, yes. Unique, yes. Odd, yes. Did it work – yes! It started out as an “aha moment” when one of the owners was served wine and potato chips on a flight. He enjoyed the textual crunch and salt with his wine. So, before the next visit to Yountville, he asked his staff to seek out potato chips from around the world! Then when all were gathered in Yountville, six of them proceeded through wine and potato chips to develop the pairing available today. They call this event the Potato Chip Extravaganza tasting.
While I have been to hundreds of wine tasting and pairings, this was a first for me! Truth be told, I was both excited and skeptical as to how this would unfold and taste. We were greeted in the foyer with a pouring of Rosé of Pinot Noir. Then escorted to the library where it was paired with Zapp’s Cajun Crawtators potato chips. Astonishment and delight were the first impressions. The pairing seemed “other worldly” as it transcended typical common sense and reasoning, yet the symbiotic relationship was solid. A smile on our face with this first taste must blow away the working staff. We continued the afternoon through the various selection of wines and chips with dark chocolate in the end to round out a reserve Cabernet Sauvignon. This pairing is still available today.
An Added Wine Pairing of Artisan Pizzetta’s
Photo ©Michael Kelly
Recently they added artisan pizzettas, small slices of pizza done as they refer to in the Detroit style with a focaccia crust. Each is unique and created for each wine. The first pairing was mind boggling delicious and unique! The wine was their Rosé of Pinot Noir with butternut squash, feta, basil and hot honey! The aromatics were enticing and engaging. Would never have thought this could possibly taste so wonderful but it was one of the best of today’s experience. The wine with its luscious fruit of strawberry and raspberry filled the mouth. This bright lively wine with acidity paired like a “broken in” baseball mitt.
Photo ©Michael Kelly
The second pizzetta pairing was with their Sauvignon Blanc named Symphony no. 9. The pizzetta was goat cheese, golden beet, red onion and shiso. The wine possessed great minerality and stone fruits. Lemon grass with softer tropical fruits provided a fullness in the mouth and balanced acidity. At a previous visit, I purchased this wine and left today buying more of it!
Photo ©Michael Kelly
We now switched over to their red wines. They offer four red wines being Pinot Noir, a Red Blend, Cabernet Sauvignon and a Reserve Cabernet Sauvignon.
Photo ©Michael Kelly
On the left is their Pinot Noir called “Benevolent Dictator” paired with a tasty duck confit, spiced balsamic, peppercress. The wine was one of the better Pinot Noir tasted in some time. The grapes come from Dutton Ranch. Black cherry aromas on the nose begged you to take your first sip. Combining two Pinot Noir clones in equal portions, 667 and 777 provided a flavorful and impactful tasting. Using partial whole cluster fermentation, the spices and tannins danced in the mouth. Additionally using 100% French oak, with 50% being new and 50% being two-year-old. This was my favorite wine of the day and again purchased a couple of bottles!
On the right is their red blend called the 2021 “Playing with Fire” that is a blend of 65% Malbec, 25% Syrah and 10% Cabernet Sauvignon. A beautiful dark coloring with bold dark fruit and an embracing texture. This was paired with red wine braised beef, garlic confit and fennel pollen and one of the favorites of the day.
Photo ©Michael Kelly
The last pizzetta pairing was with their Cabernet Sauvignon called “Twenty-Seven Fathoms”. With Bob in the cruise ship business this was his nod to the old world versus the new world production of Cabernet Sauvignon. During his passages of the Panama Canal (separating California production from European production of Cabernet), the canal channel is twenty-seven fathoms deep, a nice play on words with significant meaning. The wine, a 2018 was everything you would expect from a classic Napa Valley Cabernet Sauvignon. On the eyes dark and mysterious. On the nose, blueberries and raspberries waft into the senses full throttle. On the palate, a touch of soft vanilla pipe tobacco with the fruits rounds out the tasting. The tannins have the right portions of “edginess” without dominating the finish. It is 100% Napa Valley fruit with 98.5% Cabernet Sauvignon from Oakville and 1.5% Malbec from St Helana. Barreled in 100% French oak with 65% being new.
The pizzetta pairing was hands down the best of the day! It was Maitake mushrooms, Raclette cheese and thyme. The cheese and wine paired and contrasted excellently. It was an orchestrated Yin and Yang with complementary forces. Again, thought so highly of this wine and pizzetta pairing left purchased a bottle for the cellar. Next up is to get some of the pizzetta to bring home!!
Photo ©Michael Kelly
While we believed that was the conclusion of the tasting, Bob brought by a bottle and poured a taste of their premier wine called “Friends and Family” Cabernet Sauvignon. An extremely smooth and delightful wine. A special treat and very much appreciated.
The conclusion for the day is a high recommendation for this boutique winery and their unique food pairings without a doubt. There is nothing that could be improved in the wines, the pairings, hospitality and ambience. A winning assortment of wines and enhanced with potato chips and now with gourmet pizzetta’s.
Sláinte,
Michael
2021 Daou Vineyards Cabernet Sauvignon with a Filet Mignon
Background
Was in Phoenix area last week doing a variety of errands, seeing people, visiting relatives, etc. One of the events was our eldest grandson who we have taken out to dinner every year on his birthday. We scheduled a visit shortly after his birthday to purposely take him out to his restaurant of choice. He chose Outback Steakhouse in Mesa, Arizona. I haven’t eaten at an Outback Steakhouse for at least 15 years. I didn’t take a picture of his food choices as they were scarfed down by a ravenous thirteen-year boy in a matter of seconds! That included the shared Ahi tuna appetizer, a nine-ounce sirloin steak, a double serving of French fries and two slices of NY cheesecake for dessert!
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
The word Daou definition can mean two different things: In Arabic a colloquial term meaning “light or illumination” and as a surname denotes nobility, derived from the word datu, which means “chief or chieftain”. I have enjoyed Daou Vineyards and Winery wines for many years and had a few on this visit from wine shops and restaurants.
Normally the wine possesses a dark ruby color in the glass with a medium to medium-heavy viscosity. Intense aromas waft up to the nose along with plum notes. On the palate raspberries and red cherries fill the mouth with delight. A blend of 80.4% Cabernet Sauvignon with 11.5% Petit Verdot, 7.8% Merlot and .3% Cabernet Franc. Finally, the finish is usually a nice balance of tannins, fruit and acidity. However, this evening the wine was served warm, was a bit “flat” with most of the flavors being lost. I don’t believe this was the winery’s issue but one of storage in the warm temperatures of Arizona. It was not bad enough to return or make a scene over so enjoyed it as it was presented. It generally is much better than this evening.
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
Photos ©Michael Kelly
Paired this evening with an appetizer of seared Ahi tuna with garlic pepper seasoning served with creamy ginger soy sauce and wasabi. Next up was a split classic iceberg salad of chopped bacon, grape tomatoes, red onions, blue cheese crumbles and topped with a sweet balsamic glaze. Then a 6-ounce filet mignon steak cooked medium rare accompanied with a loaded baked potato and sweet potato. The wine and food pairing were good. Just a quick comment, that the wine was a bit warm and lacked its normal “punch” which I am very fond of the Daou Vineyards Cabernet Sauvignon. Perhaps, distributors selling wines to restaurants confirm they have proper storage facilities for their wine?
Sláinte,
Michael
2022 Wood Family Vineyards “The Captain” Red Wine Blend – The Aeronautical Background Story!
Photo ©Michael Kelly
Background On Rhonda Wood
Photo from Wood Family Vineyards
Rhonda Wood, winemaker extraordinaire in Livermore Valley produces twenty plus different wines. One of her favorites is “The Captain”, a “Bordeaux style blend” with a reason. Rhonda started her career as one of the first woman pilots for US Airways. Thus “The Captain” is for her previous career before making award winning wines.
Below are listed a few comparisons between the winemaker and key traits of captaining a commercial plane.
Attention to details: The Captain knowing all aspects of flight planning, aircraft operation, documenting aircraft performance & maintenance, operational compliance, adhering to government standards & regulations, manage emergencies, coordination with mechanics, ground crew and air traffic control. Rhonda Wood: knowing the vineyards for pruning, shoot thinning, cluster thinning, water strategy & compliance, cover crop management, details to county, AVA and government regulations.
Awareness: The Captain understands optimal aircraft performance and ability for various aircraft being flown. Rhonda Wood: Knowing when and what to do in the vineyard(s) from Brix checks, ordering supplies for the winery (yeast, So2, etc.), scheduling harvest with vineyard manager, soil nutrition, timing on picking, pressing, sending juice panels to ETS, punch down timing & frequency, selecting yeasts and additives (if necessary), tank temperatures. All of these functions for each and every varietal and winery blend.
Documentation: The Captain records all aspects of aircraft operations, fuel, temperature, oil pressure, hydraulics, weather, turbulence, aircraft avoidance and airspace incidents, noting functions outside of prescribed government regulations, flight plans, etc. Rhonda Wood: pre-ordering bottles, labels and corks for upcoming harvest and bottling, testing during fermentation, compliance and documentation for ABC laws, tasting room notes, pairing & technical sheets, shipment compliancy, etc.
The above only scratch the surface of the broad characteristics of being a Captain and Winemaker. In addition, self-confidence, humility, clear communication skills, desire to learn and most importantly, the ability to remain calm under pressure
The Winery
Photo from Wood Family Vineyards
Wood Family Vineyards, located in eastern Livermore Valley with Rhonda Wood owner & winemaker, has been producing award winning wines for over two decades.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
To tie in the aeronautical theme in describing this tasty “Bordeaux style” wine is straight forward. Each year the percentage blend varies based upon growing conditions and resulting taste. Thus, requiring a critical eye from ripening of the fruit to harvest to production. Or as PC or “Pilot in Command” (designated individual that is responsible for the safe aircraft operations during flight). Rhonda uses her use of “aircraft feathering” (the act of adjusting variable pitch propellers so that the blades are in with airflow and don’t create air resistance) utilizing the optimal mix of key varietals. For 2022 the blend of 60% Merlot, 15% Cabernet Franc, 15% Cabernet Sauvignon, 5% Malbec and 5% Petit Verdot. The higher percentage of Malbec is likened to “empennage” (another phrase for the tail of an aircraft which provides stability during flight). The Cabernet Franc and Cabernet Sauvignon provide the “horizonal stabilization” (preventing up and down movements, pitching, motion of the airplane nose). The small percentage of Malbec and Petit Verdot provide inertia preventing the wine to “stall” (a condition that occurs because of an aircraft exceeding its critical angel of attack and experiencing decreased lift). These components provide an optimum “center of gravity” (CG-the longitudinal and lateral point over which the aircraft is balanced).
Photo ©Michael Kelly
This is a mellower “Bordeaux style blend” with Merlot representing such a large portion of the blend alluding back to the Captain analogy, insuring “stability” (as an aircraft is subject to static, dynamic, longitudinal, lateral, and directional stability). The wine is a nice medium to dark purple with red hues. Lots of floral characteristics and red fruit with raspberries, cherries and strawberry aromas. On the palate a soft landing (again appreciated by airline passengers) with rounded tannins with the fruits intermingling in the mouth. Still having structural integrity with a medium length finish. This vintage 250 cases were produced and aged 18 months in French and Hungarian oak barrels. 37% new French barrels, 2% new Hungarian barrels and the balance being neutral barrels. The wine comes in at 14.6% alcohol and pricing will be $50/bottle and will be released in early November. Her previous 2021 “The Captain” received a Double Gold Medals at the San Francisco Chronicle Wine Competition and the 2020 was awarded 94 points and Editors Choice by Wine Spectator. Rhonda’s masterful skills on The Captain show no signs of “drag” (a parallel and opposing force to an aircraft through the air).
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
Photo ©Michael Kelly
The wine was chosen this evening to go with a Prime tri tip steak marinated 24 hours in a Chaka sauce. BBQ’ed at 1500 degrees to sear in the flavors and served medium rare. Accompanied by roasted and quartered small potatoes. A Cesar salad was also served and topped with fresh shredded Parmesan cheese.
This wine provided enough “thrust” (a force which opposes aircraft drag and is created by the engines to propel the aircraft forward) to engage with the meat. The wine took us safely to our end destination with a delightful taste and smooth landing!
Sláinte,
Michael
2021 Piattelli Vineyards Grand Reserve Trinità from Mendoza at the Base of the Andes
Photo ©Michael Kelly
The Winery
Photo from Piattelli Vineyards website
The Mendoza winery was opened in 2002. Mendoza, located in the hills of the Andes Mountains, relies on pure waters coming from the snow-capped Andes. This location is the production site for much of their annual production of 40,000 cases of various wines. This vineyard is certified by the USDA as organic, and no pesticides are used. In the Mendoza region, Piattelli grows their grapes in three areas: Agrelo, Luján de Cuyo, Tupungato, & West Valle de Uco. These areas lie directly east of the Argentine/Chilean range of the Andes Mountains and sheltered from the influence of the marine air of the Pacific. Mendoza province is responsible for over 70% of the country’s enological output.
Valeria Antolin is the head winemaker and oversees the vineyard management. Valeria was born in Mendoza and comes from a family of winemakers being the 4th generation. Before coming to Piattelli she graduated with an agricultural winemaking degree, worked as an agronomist engineer and won scholarship to attending courses in Purpan University in France.
Today they produce various red offerings of Cabernet Sauvignon and Malbec. For the whites they produce a white blend and Torrontés. They also have an offering of a dessert blend and a Rosé.
The founders of Piattelli Vineyards are Jon and Arlene Malinski. Eric Malinski is the President and oversees and directs the winery operations.
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
This wine, Trinità, comes from the best areas of Mendoza, Piattelli’s icon from this region owes its name to the holy Trinity. The wine contains 77% Malbec, 16% Cabernet Sauvignon and 7% Merlot. All the wines come from 30–70-year-old vines. The wine is hand-picked and destemmed. Punch downs were done manually to preserve the fruit forward character of the blend.
On the eyes a tantalizing deep ruby red coloring and medium heavy viscosity. On the nose strong and beautiful aromas of coffee and spices arise to greet the imbiber. On the palate, soft smoke, chocolate and plums unfold, presenting their pedigree. On the finish gentle oak and smooth but present tannins beckon additional sips. This finish on the wine is complex with structure reflecting their world class Malbec and accented appropriately with a modicum of Cabernet Sauvignon and softened with Merlot. The blend percentages changes year to year.
Rated 93 points from James Suckling and comes in with 14.8% alcohol. Aged in oak barrels for twelve months. It is listed on their website for $29.99 and is a bargain now and worth holding a couple of more years.
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 24-hour marinated tri tip steak and BBQ’ed over slow heat to medium rare. Accompanied by small roasted potatoes and fresh garden salad with Cesar dressing and Parmesan cheese. An excellent food and wine paring with the wine having sufficient strength to embrace the meat and impart the intense fruit to the marinated steak.
A great recommendation by Vince Parrott, Proprietor at Phoenix Wine of Scottsdale. This is both a wine bar/tasting room and a wine shop. His wine shop features some excellent domestic and international wineries.
Sláinte,
Michael
https://californiawinesandwineries.com
2022 Wood Family Vineyards “Muy Bueno” Zinfandel
Photo ©Michael Kelly
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/
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 palate, the fruit is lively and refreshing with a tinge spicy nutmeg, cinnamon and cloves. On the finish anise and black pepper notes linger along with the jammy fruit. The wine will be released early November and the price will be $42.
Rhonda adds what they call a late harvest Zinfandel into the blend to enhance the sweetness just slightly. 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 only 1.05 % residual sugar which is considered off dry. Also this wine uses 25% new American oak barrels.
Fun facts about Zinfandel:
- 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.
- 8 out of 10 surfers give Wood Family Zinfandel a thumbs up! (ok I made this one up!).
Photo ©Michael Kelly
No wonder 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 BBQ’ed pork tenderloin. This recipe decreased the spiciness from a previous one rub. 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. The slices of spicy pork tenderloin provided ample flavors to assimilate this off dry wine. The meal was accompanied by a baked Yukon potato and a fresh garden salad.
Sláinte,
Michael
2022 Raeburn Sonoma County Chardonnay – Perfect Warm Weather Chardonnay
Photo ©Michael Kelly
The Winery
Photo ©Michael Kelly
A friend recommended I try a reasonably priced Chardonnay that he felt was a solid everyday wine. That wine is Raeburn Wines with the winery inspired by Phyllis Benham. Derek Benham founded the winery in 2014 paying homage to Phyllis. Phyllis, an avid outdoors person, always focusing on bird watching conservation. Those two traits are the essential core of Raeburn. Her legendary bird watching inspired the Raeburn label of the egret which was heading towards extinction in the 1990’s. Human intervention and care can change the course and assist in the preservation of nature.
Photo from Raeburn’s Facebook page
For their wine making, Derek tries to appreciate nature’s gifts and to leave well enough alone when selecting the grapes. Their goal is rather than engineer the winemaking process in Derek’s words “guide the grapes towards the best version of themselves”. That motif coincides with the Old English word Raeburn meaning “the river where one drinks”. While drinking at the river one is to observe and appreciate nature’s surroundings.
Today Raeburn Winery produces Rose, Sauvignon Blanc, Pinot Noir, Cabernet Sauvignon, High Flier Pinot Noir, their Sonoma County Chardonnay and High Flier Chardonnay.
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
The 2022 Sonoma County Chardonnay acknowledges a classic California Chardonnay. It was rated 90 points by Wine Enthusiast and 91 points by James Suckling. The wine is available at various retail outlets and shows a list price of $22.99. However, several large wine retailers and shops significantly discount the price to the $15-16 range making this an ideal “everyday Chardonnay”!
First on the eyes a light golden and energetic wine in the glass with a medium viscosity. On the nose, with aromas of pear being dominate with intensity. On the palate, the wine shines with complexity of minerality, brioche and almond. On the finish a heavy and mouth filling wine delights the culmination of the partaking of this wine. Structured and with slight oak tones but not over the top oak flavors. This balanced with a creaminess and slight vanilla provides a delicious Chardonnay. This wine comes in at 14% alcohol.
The Food and Wine Pairing – “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon
Photo ©Michael Kelly
This wine was chosen to go with this evening dinner of baked Swiss cheese chicken and a twice baked potato. A fresh chopped salad, not shown, also accompanied the meal. The food pairing was spot on bringing forth the wine characteristics without engulfing the wine.
Going forward will need to taste Raeburn’s Pinot Noir and Cabernet Sauvignon.
Sláinte,
Michael
2022 Wood Family Vineyards “El Loco Rojo” Blend – A Great Fall Wine
Photo ©Michael Kelly
Background
The wine is called El Loco Rojo, initially after a relative of the Wood Family. The legend is about a red-headed man, who was the life of the party, yet somehow managed to be “cool”. Rhonda Wood describes him as someone who will “bring a smile to your face, regardless of your mood” and “his love is boundless, and his attitude is contagious”. Now who would not like a wine that could evoke such an effect?
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
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
To be clear this is not an off-handed whimsical wine, it is a serious “Bordeaux style blend”. Each vintage is unique and for this 2022 it is a blend of 50% Cabernet Sauvignon, 20% Cabernet Franc, 15% Malbec, 10% Merlot, and 5% Petit Verdot.
Blends can cut two ways: some blends can leave you flat with an amalgamation of mediocrity, or some may be spectacularly blended to highlight each component. This is the latter highlighting the wonderment of the selected varietals, with the three larger percentages standing out. You can dissect and pick out the essential components while tasting the wine. First on the eyes, a deep dark purple in the glass and medium heavy viscosity. On the nose, blackberries are the predominate aroma. On the palate, one immediately picks up on enticing spices coming from the Malbec and Cabernet Franc. Chewiness from the Cabernet Sauvignon along with soft leather notes and yet bold blackberry fruits coupled with the tannins are a perfect complement to a meat dish. The stronger texture of the Cabernet Franc and Cabernet Sauvignon were tamed by the mellower Merlot and Malbec yet provided a slight hint of sweetness and smokiness. This provides a strong structure to be enjoyed and savored with a minuscule residual of oak. The finish is where this wine excels with the varieties coming together like a live symphony with a combination of rounded tannins as well as some angular ones! The alcohol level is 13.9% and will be released the beginning of November 2024. The price per bottle was not provided. Barrel treatment was primarily new French oak and a small percentage of new Hungarian oak with the balance being neutral French oak
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 seared and BBQ’ed filet mignon. Served medium rare and topped with Danish Blue cheese crumbles. Accompanied by “smashed potatoes” with butter and blue cheese to complement the meat. Also, a fresh garden salad with toasted slivered almonds and Spanish olives. A great food and wine pairing with this both smoothness to envelop the meat and enough tannins to withstand the filet also!
Sláinte,
Michael
2019 Aridus Syrah – From Arizona!
Photo ©Michael Kelly
The Winery
Right up front, most people don’t think of Arizona as a “winery state”! Turns out Arizona has over 159 wineries scattered throughout the state. Aridus is in southeastern Arizona in Willcox, about 85 miles east of Tucson in Cochise County. The town of Willcox has 14 different tasting rooms!
(Picture from City of Willcox)
Scott and Joan Dahmer founded Aridus Wine Company in 2012, just outside the city of Willcox. The name Aridus comes from the Latin word meaning “dry or arid”, most appropriate for most people’s idea of Arizona.
(Tasting room in Willcox. Picture from Aridus Wine Company)
The winery/crush facility and tasting room are located in two different locations in Willcox. They also have another tasting room in Scottsdale on Main Street. Their yearly production is approximately 2,500 cases. They have an amazing lineup of different varietals available: whites including Malvasia Bianca, Viognier, Chardonnay, Fume Blanc and Muscat. Reds include Merlot, Mourvèdre, Graciano, Petite Sirah, Syrah, Cabernet Sauvignon, Cabernet Franc, Tempranillo, Petite Verdot and Montepulciano, as well as several Rosés.
(Tasting room in Scottsdale. Picture from Aridus Wine Company)
The winemaker, Lisa Strid has produced wine for the last seven years at the winery. During this time, she has produced 183 wines from five different growing regions in Arizona, New Mexico and California. Since 2020, Aridus is now making wine exclusively from its estate vineyard.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
It had been eighteen months since I last tasted this wine which I stock in the cellar. This Syrah came from two vineyards located next to each other on the Willcox Bench. This bottle is 100% Syrah. Only 220 cases were produced, and it sells for $60/bottle. A unique characteristic of this wine was that it was aged 30 months in French oak barrels, 73% second-fill French oak, and 27% neutral oak.
First on the eyes, a dark radiant and enticing purple/magenta hue. On the nose, lavender and blueberry waft into the senses. On the palate, raspberry, sweet vanilla 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. To say I was both pleasantly shocked and excited tasting this wine from Arizona is an understatement!
Though it is often difficult to find a well-balanced Syrah from the known Syrah regions of France, California, Chile, South Africa and Australia, this wine from the lesser known Willcox, Arizona region was delightful.
Sláinte,
Michael
2021 Titus Vineyard Cabernet Franc – From a Pedigree Winery?
Titus Vineyard is not directly related to Titus Caesar Vespasianus who was the Roman emperor from 79 to 81. He was the first Roman emperor to succeed his biological father. While he was emperor for only two years, he was best known for completing the Colosseum and handling two disasters, the eruption of Mount Vesuvius and a devasting fire in Rome 80 AD. A similarity to emperor Titus and Titus Vineyard was the Glass Fire in Napa & Sonoma Valley’s in 2020. To hear the harrowing recap of the fire burning within feet of the winery by Eric at a luncheon and tasting a few years ago was heartbreaking and heroic actions by the winery.
Picture from Wikipedia
The Winery
(Phillip on the left and Eric on the right from Titus’s website)
This is a pedigree winery run by Eric Titus and Phillip Titus, which they took over from their father. Both brothers spent their youth and summer working around “the farm” which sold their grapes to various local wineries. Eric went off to pursue his degree (and PhD) in Biology focusing on marine science and toxicology. He continued this work through the 1990’s. He returned to the winery full-time in 2002 to help with the management of the family’s flourishing business. Today he is the General Manager and Vineyard Operation Manager of the winery. With his background, he has adopted both green practices and sustainable farming of the property. Eric has served as President of Napa Valley Grape Growers Association, St. Helena Viticultural Society and promoting the St. Helena Appellation.
Photo ©Michael Kelly
Phillip studied agronomy, viticulture and enology at the University of California at Davis. He also traveled extensively getting an appreciation of many wine areas including Bordeaux. Phillip began his career working at Quail Ridge Winery, Stratford and Chappellet. In 1990 he was named Winemaker at Chappellet and continues to make the wines there today. That same year he also became Winemaker at Titus Vineyards. It was on the Titus Ranch Estate, some 40 acres, with 34 planted in 14 separate parcels/vineyard blocks with varying soils and clones that provided the background for Phillip to understand the difference and unique characteristics of each. His goal was to showcase the highest quality of fruit from each lot to make distinct Titus Vineyard wines.
Photo ©Michael Kelly
Again, fast forwarding to 2015 when the new production facility was constructed, they hired Stephen Cruzan. Stephen a graduate from North Carolina State in biochemistry, was gearing up for a life in research. While working at a restaurant, he met with a winemaker from California. He decided to combine his enjoyment of fine wine and his technical degree to making wine. He started at Kathyrn Hall in the lab, then harvests at Sacred Hill in New Zealand, Domain d’ Ardhui in Burgundy and Clemens Busch in Germany’s Mosel River Valley. In 2009 he joined the team at Chappellet under Phillip Titus and worked his way up the ladder to Enologist and thru Phillip met Eric. Later he went to Cade Winery as the Assistant Winemaker. His focus was on the differentiation of wine barrels completing the end desired result.
Picture from Titus website
The totality of the three as a biologist focused on ecology/sustainability, an enologist focused on the unique characteristics of each vineyard block (14 on the estate and 3 at their Ehlers Lane Vineyard) and a well-traveled winemaker with a keen focus of barrel selection, Titus was positioned to launch even further in the wine business from 2015 on.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Opened this wine this week to enjoy after dinner. On the eyes a radiant crimson with purple hues and medium-heavy viscosity. On the nose, aromas of cranberry, cherry and majestic violets rise to greet you. On the palate, black cherry is the predominate taste in the mouth along with dark chocolate. The secondary flavors of soft leather, black tea and vanilla are discernable. The finish is extremely soft and enjoyable with rounded tannins with enough structure to make you desire another sip. Also, the well-developed fruit comes forward on the finish to provide a tinge of sweetness. The wine has 14.8% alcohol. The wine received a score of 92 points from all but one rating group. It is a Blend: 86% Cabernet Franc, 7% Malbec, 7% Cabernet Sauvignon. This wine was 14.8% alcohol.
The current vintage is the 2022 and sells for $68/bottle.
Sláinte,
Michael