California Wines & Wineries

4th Annual Foothill Wine Fest Competition Results

Posted on September 20, 2024

This event was held on September 14^th and 15^th with 384 wines entering the competition. Twenty-four judges were assembled to taste, rate and score each wine. The event was held at Folsom Lake Junior College in Folsom. To enter the competition, the wine must be from the AVA-10 Sierra Foothill Appellation. That would be the following counties or portions thereof:

Yuba, Nevada, Placer, El Dorado, Amador, Calaveras, Tuolumne, and Mariposa

Twenty-six wines received Double Gold Medals, 156 wines received Gold Medals and 146 wines received Silver Medals. Once all the scores were done by the judges on Saturday, the “best of the best” wines were gathered to be rated Best of Show by a smaller subset of twelve judges.

The Best of Show and Overall Foothill Wine Fest Grand Sweepstakes Winner was the 2023 Findleton Estate Viognier

_{Photo ©Michael Kelly}

The other Best of Show winners were:

_{Photo ©Michael Kelly}

_{Photo ©Michael Kelly}

_{Photo ©Michael Kelly}

_{Photo © Mike Dunne}

I was fortunate to be asked to be one of the twelve judges and can with confidence confirm the above wines were delicious and well deserving of the “Best of Show” in each category. FYI, my personal favorite was the Findleton Estate 2023 Viognier, and I am generally not a Viognier fan!

Here is the listing of the Double Gold Medal winners:

There are too many Gold and Silver Medal winners to list but they can be found at as well as best varietal and blend winners: https://foothillwinefest.com/competition-information/

Now that you have the “Best of the Best” and various other winners, this should provide you with a “tasting compass” next time you are visiting wineries in the Sierra foothills. One of the unique features of this competition is the “Experience the Sierra foothills – One Sip at Time” event on November 9^th 2 pm to 6 pm at The Palladio in Folsom. Over 30 award-winning wineries will be sampling their wines. Additionally, food from local vendors will be available and live music. Always a fun time! Tickets available at:   https://foothillwinefest.com/

Other stories on the Judges Dinner, Friday evening, Competition on Saturday and Best of Show on Sunday for this event can be found at California Wines and Wineries Blog on Facebook at:

https://www.facebook.com/CaliforniaWinesAndWineries

It should be noted that Coleen Schwietert worked tirelessly in putting this top-notch event together. She and the volunteers held a flawless and professional competition.

Sláinte,

Michael

https://californiawinesandwineries.com

https://foothillwinefest.com/

Visconti’s Ristorante and Ruffino “Riserva Ducale”

Posted on September 18, 2024

The Restaurant

_{Photo from Visconti’s website}

We were in Folsom for an event and had an evening free to explore finding a restaurant in Folsom. We literally randomly chose Visconti’s. A family owned and operated restaurant since 1992 in Folsom.  They are located at 2700 E. Bidwell St #700 in Folsom. Their authentic recipes come from past generations from regions of Calabria and Sicily. They pride themselves in only using the freshest ingredients including imported meat, cheese and wine.

_{Photo from Visconti’s website}

They prefer to be known as a “home away from home” and not a restaurant as it is like dining at their family table with warmth and friendliness.

The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson

_{Photo ©Michael Kelly}

Ordered a 2020 Ruffino “Riserva Ducale” DOCG Sangiovese wine is a classic from Toscano, Italy. On the eyes a ruby red with semi-transparency shades of lushy purple. On the nose, aromas of violet and cherries. On the palate, blackberry, cherry and plums co-mingled effortlessly in the mouth. Secondary flavors of cinnamon and clove rounded out the tasting experience. The finish had sufficient tannins and completed each sip with a hint of chocolate and lightly roasted coffee.

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

We started the meal with their “Bambino” pizza with pepperoni and fresh garlic as an appetizer. This coupled with fresh garlic bread was a winner!

_{Photo ©Michael Kelly}

Next up was the house Minestrone soup that contained just about every fresh vegetable known to man and pasta! Delicious and flavorful beyond description.

_{Photo ©Michael Kelly}

Now on to the main entrée of baked meat ravioli and requested their Bolognese sauce instead of the marinara sauce and without the Mozzarella cheese. It was such a generous serving that was almost too much to consume, but I did manage! My wife enjoyed the veal piccata with four medallions sauteed with lemon, capers, mushrooms, garlic and white wine. Again, a generous serving and absolutely a delightful dish.

_{Photo ©Michael Kelly}

We concluded the evening meal enjoying the balance of the wine and discussing that we left no room for one of their exquisite desserts. While we glanced at the list of Gelato offering, cakes, truffles and of course Italian delicacies of Tiramisu and Cannoli we just could not partake of dessert. Here is picture from the website to entice those who are strong enough.

_{Photo from Visconti’s website}

The conclusion of this culinary experience was a solid “A+”. While I have two points that still did not waiver the deserving “A+”. The first being while having a very nice wine list with local Sierra foothill wineries, Napa wines, Sonoma wine and Paso Robles wines only a few Italian wines were offered. Personally, when dining with an ethnic themed restaurant, I would like to taste the indigenous wines from the region. My second point is the portions were so generous no room was left for dessert!

I can’t wait to visit Folsom soon and try more of the dishes and will order as appetizers!

Sláinte,

Michael

https://californiawinesandwineries.com

https://www.viscontisristorante.com/

2023 Wood Family Vineyards Sauvignon Blanc, Stainless Steel

Posted on September 16, 2024

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

https://californiawinesandwineries.com/2022/11/24/2020-wood-family-vineyards-the-captain-a-red-wine-blend

The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson

_{Photo ©Michael Kelly}

The stainless-steel fermented version is like a New Zealand Sauvignon Blanc with grapefruit, lemon grass, etc. However, this is just a bit “tamer and more subdued”, yet zesty and lively. On the eyes a tantalizing light golden coloring and medium viscosity. On the nose aromas of lemon grass and tropical floral rise to meet the imbiber. On the palate, the strong flavors of grapefruit and lemon grass swirl about like a party in the mouth. Mostly tart with a faint hint of pineapple and passion fruit. On the finish, a puckering and enjoyable finish of lemon zest. A complete and hearty Sauvignon Blanc from Livermore!! Only 240 cases were produced, and the wine was released in early March 2024, it is priced at $34/bottle with 13.6% alcohol.

The Food and Wine Pairing – “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon

_{Photo ©Michael Kelly}

Paired this evening with a seared Ahi tuna on the BBQ to a medium rare level. Black pepper and black sesame seeds were pounded on the fish filet before grilling. Plated with sliced green onions and pineapple pieces. Unfortunately, not shown was the wasabi, ginger and lemon compote that each delicious bit was dipped. Served with sweet yellow corn and a fresh Santa Fe chicken salad with iceberg lettuce, chicken, roasted corn, cheese and tortilla chips. The wine was sympatico with both the food this evening. The wine with its New Zealand spiciness complimented the dish. Additionally, the temperature of the wine served cool, help mitigate the “heat” of the wasabi and ginger compote.

A delicious meal with the 2023 Wood Family Vineyards Sauvignon Blanc. As previously mentioned in another story, this wine made my Best Wines tasted in 2024.

Sláinte,

Michael

https://californiawinesandwineries.com

https://woodfamilyvineyards.com

Enjoying Live Music on The Patio – With a Perfect Pair

Posted on September 13, 2024 Updated on September 18, 2024

Background

Verona18 during the summer and fall provides live music on the patio. You can attend by having dinner or just having cocktails. This week it was James Michael Day, former organist for the San Jose Sharks on a keyboard and singing a variety of songs. The weather was a calm  and delightful 82 degrees.

_{Photo © Michael Kelly}

The Wines – “Wine if bottled Poetry” – Robert Louis Stevenson

_{Photo © Michael Kelly}

First up this evening was the award winning 2020 LXV Cabernet Franc from Paso Robles, California. This win has been a favorite since winning the overall International Cabernet Franc Competition a couple years ago. They consistently win Gold or Double Gold Medals each year. This year in April they won Double Gold from the People’s Choice Judges. Here are a couple of past stories on LXV Wines.

https://californiawinesandwineries.com/2024/05/26/2021-lxv-wines-cabernet-franc-continue-their-winning-ways/

https://californiawinesandwineries.com/2024/04/21/2021-lxv-wines-the-tempo-reflecting-the-bordeaux-right-bank/

One of the most intriguing facets of LXV Wines is their tasting room which was voted Top 10 in the United States by USA Today with their Bordeaux varieties.

A unique experience from a unique culture to the wine industry. Neeta Mittal is the owner of LXV Wines. It started in India in a village south of Mumbai, where her mother lives and frequently visits the spice market to find fragrant herbs for Tandoori Masala. The goal of Neeta is unconventional in that her goal is to reveal as she states “the restrained jargon of pH and acidity” to flavors and senses. The end goal is to create at their tasting room “a movement that inspires and heightens moments, and that transcends the personal, business and community”. Lofty goals for sure and she is obtaining them often. I was privileged to enjoy a home cooked meal last December with various Cabernet Franc wines, and the creativity and uniqueness was so far beyond any typical food and wine pairing.

The tasting room just off the main square in downtown Paso Robles has three separate areas to taste their exquisite wines- the main tasting lounge, the Cellar room and the outdoor patio. At each location, besides the wine, flavor samples are available with simply exotic spices and aromas. For example, Irish Monk – dulse flakes, miso, pink peppers, amchur, cardamom and black vanilla. Another is Chai Garm Chai – black tea, Tulsi, green & black cardamom, star anise, cloves, fennel, rose petals.  Currently seven other tastings are available with various wines.

https://californiawinesandwineries.com/2023/05/06/lxv-wines-excellent-wines-with-a-unique-tasting-experience/

Next up while enjoying the evening with friends, was the Daou Winery 2022 Cabernet Sauvignon. I have not done a story on Daou Winery but attended a kickoff dinner at the lovely Daou winery for the 2^nd Annual Cabernet Franc Day Symposium. This wine was a smooth and enjoyable wine while listening to music on the patio. Will need to obtain and review this wine soon.

_{Photo © Michael Kelly}

The night before the 2^nd Annual Cab Franc Day, Paso Robles, the six sponsoring wineries provided a spectacular dinner event at Daou Vineyards. Those wineries were:   LXV Wines, Daou Vineyards, J. Lohr Vineyards and Winery, Brecon Estate, Hope Family Wines and Continental Vineyards. The event was also co-sponsored by several industry companies, The Somm Journal, The Tasting Panel Magazine, Parker Sanpei Marketing & Media and Riedel.

_{Photo © Michael Kelly}

The event emcee was Maeve Pesquera, Sr. VP of Strategy Business Development at Daou who spoke eloquently welcoming everyone to Daou Winery.

_{Photo © Michael Kelly}

To read more about the Paso Robles Cabernet Franc event here is the link:

https://californiawinesandwineries.com/2023/12/22/cabernet-franc-day-paso-robles-media-appreciation-dinner/

https://californiawinesandwineries.com/2023/12/26/lxv-wines-presented-cab-franc-day-paso-robles/

These two wines from Paso Robles made for such a comfortable evening with music and friends.

Sláinte,

Michael

https://californiawinesandwineries.com

https://www.lxvwine.com/

https://daouvineyards.com/

2020 Allégorie Wine Cabernet Sauvignon

Posted on September 10, 2024

_{Photo ©Michael Kelly}

Background

_{Photo ©Hector Madrigai and City Hotel website}

Earlier this year attended a great tasting of 10 wines, each ranging from $115 to $300/bottle at the historic Columbia Hotel. I was tasting the day before the event at Allégorie and Loren gave me a bottle of the 2020 Allégorie Cabernet Sauvignon to add to the mix. The wines for the tasting event were already set and couldn’t add the Allégorie wine. Here is the link to the exquisite tasting event:

https://californiawinesandwineries.com/2024/02/25/spectacular-blind-cabernet-sauvignon-tasting-at-columbia-city-hotel/

The Winery/Tasting Room – Allégorie Wine

_{Photo from Allégorie website}

Allégorie Wine is located at 432 Main Street in downtown Murphys. The tasting room is in a 160-year-old apothecary building. They have reconstructed the tasting room and the outside patio seating area. The winery is now under new ownership with Loren Bishop who took over two years ago. He is also the new winemaker. I have briefly visited them but have not tasted their entire new lineup. When greeting customers, he asks if he can tell the 11 second Tempranillo story. So I said yes, and it truly was 11 seconds and encompasses how he ended up as the owner & winemaker!  If you visit, truly a good story.

_{Photo from Allégorie website}

Today they offer Pinot Grigio and Chardonnay, both barrel aged and done in stainless steel. The reds they offer are various blends, Merlot, Tempranillo, Zinfandel, Petite Sirah, Syrah, Tempranillo and Cabernet Sauvignon. They also have a Petite Rose.  The tasting room is extremely well done and very inviting for guests.

_{Photo from Allégorie website}

The Wine – “Wine if bottled Poetry” – Robert Louis Stevenson

_{Photo ©Michael Kelly}

A very comfortable Cabernet Sauvignon and uncharacteristic of typical foothill Cabernet Sauvignon. The Calaveras foothills are known for various wines, but typically not Cabernet Sauvignon. First on the eyes a dark and rich ruby coloring and medium heavy viscosity in the glass. On the nose dark cherries with a hint of plums. On the palate, a semi-sweet vanilla with dark plums and cedar. On the finish pepper and spices fill the mouth. At the finish, silky and rounded tannins, noticeable but not obtrusive. This wine sells for $60/bottle and comes in at 14.6% alcohol.

The Food and Wine Pairing – “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon

_{Photo ©Michael Kelly}

Paired this evening with a seasoned ribeye steak seared at 1500 degrees and served medium rare. Accompanied by a Yukon Gold potato. Enjoyed while watching the first 49’er football game last evening. This was a very good food and wine pairing with the tannins working beautifully on the meat.

Sláinte,

Michael

https://californiawinesandwineries.com

https://boutique.allegorie.wine/

2023 Girasole Vineyards Pinot Blanc – A Refreshing Alternative

Posted on September 9, 2024

_{Photo from Girasole website}

Background

I previously have written a couple of stories on BARRA of Mendocino. The winery has two labels, one of them being Girasole Vineyards. All their wines are California Certified Organically Farmed (CCOF) and have been for 20 years. Even before certification, Charlie Barra had been doing this twenty plus years before “being certified”. You can read the history, the vision, the family and vineyards at:

https://californiawinesandwineries.com/2022/03/30/barra-of-mendocino-winery-2019-petite-sirah/

History of Pinot Blanc

What is Pinot Blanc? The history of this grape is a bit tangled with mystery and misunderstanding. This white wine grape is essentially a mutation but sharing mostly the same DNA with Pinot Noir and Pinot Gris. Pinot Blanc has wide ranging descriptors: high in acidity, low in acidity, mix of fresh fruits, aromas (apple, citrus), pear, a little buttery, a bit creamy, hint of spiciness, dry, floral characteristics, honey, sweet, possessing stone fruit aromas, heavier minerality, cabbage odor, etc. The grape is best known for growing in Alsace, eastern France and borders the countries of Germany and Switzerland.

_{Map from Wikimedia Commons}

Where is it grown? The main areas for this variety are Alsace (northeast France), the Alto Adige region in Italy and neighboring areas of Alsace in Germany & Austria. Pinot Blanc is also taking hold in Canada’s Okanagan Valley as one of their signature wines. Other areas include Hungary, Croatia, Spain, Washington, California and Oregon. In France it is permissible to blend this varietal with other grapes in some quantities.

What other names does it go by? Warning: the list is a minefield for possible mispronunciations: Austria (Weissburgunder or Klevner), Hungary (Feher Burgundi); Spain & Italy (Pinot Bianco), Czech Republic (Rulandske Bile), Slovakia (Rulandske Biele) and Argentina (Pinot Bianco). In the Champagne region, Pinot Blanc is often called Blanc Vrai. In the United States, besides Pinot Blanc, it is often referred to as a white ABC (anything but Chardonnay) or a stepchild to Chardonnay. The truth of this varietal is very different!

The number of acres planted of Pinot Blanc is 259 acres statewide in California per the 2023 California Grape Acreage Report from California Dept of Food & Agriculture. Upon several previous tastings of various Pinot Blanc’s, I was impressed with the aromas, flavors, textures and tastes of this varietal. What stood out was this wine was significantly different from France to California. Admittedly, I have not tasted this varietal in all the previous countries mentioned. In France Pinot Blanc wines can and may add Auxerrois (from the town in Chablis region) but still labeled as Pinot Blanc. Auxerrois often has a “green vegetable quality” to it and it can add a cabbage tinge. What are the differences between California and French Pinot Blanc? Apart from “terroir”, as mentioned the French often blend in Auxerrois and it has a distinct “green vegetable” on the palate. When I tasted a Sonoma and Napa Valley Pinot Blanc I was taken back with a soft “cotton candy sweetness” verses the French “cabbage flavor” on the palate and finish.

The Winery

_{Picture of Redwood Valley Vineyards from their website Vineyards at Barra of Mendocino}

The Pinot Blanc comes from their Redwood Valley Vineyards. It is their home ranch, originally planted by Charlie Barra in 1955 (175 acres). An additional 90 acres have been added for a total of 265 acres. Today the vineyards are planted to Chardonnay, Pinot Blanc, Muscat Canelli, Pinot Noir, Sangiovese, Zinfandel, Merlot, Petite Sirah and Cabernet Sauvignon. The vineyard elevation is 820 feet and has six man-made freshwater ponds for both frost protection in the spring and irrigation in the summer. It is designated CCOF (California Certified Organic Farmers) and certified in 1989.

In addition, they have two other vineyards, Bella Collina representing 27 acres and Vineyards at Barra of Mendocino Tasting Room having 50 acres.

2023 Girasole Pinot Blanc – “Wine is bottled Poetry” – Robert Louis Stevenson

_{Photo ©Michael Kelly}

First, on the eyes you are greeted with a clear pale golden hue for color and a medium-heavy viscosity. On the nose honeysuckle and orange blossom greet the senses. Secondary aromas of a soft sweet vegetable characteristic of snow peas and a hint of lemon citrus are present. On the palate, tastes of a slight fresh earthiness, intense floral, coupled with white peach make for a rich and flavorful tasting with a tinge of sweetness on the finish. The finish was full and multi-layered especially as it went from chilled to warming up but always smooth and mid-lasting. One of the unique characteristics of this wine is the full creamy mouth feeling it provides during the tasting and especially on the finish. The grapes were harvested from their Redwood Valley Vineyards in Mendocino and then “cold aged in stainless steel at 40 degrees to retain freshness and fruit character”.

_{Photo ©Michael Kelly}

This is now on my list for summertime enjoyment as a wine of balance and place. It is 100% Pinot Blanc, vegan friendly and amazingly sells for $16/bottle!! The wine comes in at 13% alcohol. This wine will make my yearly Best Wines Tasted (comes out annually mid-December).

The Food and Wine Pairing – “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon

_{Photo ©Michael Kelly}

What foods pair well with California Pinot Blanc? Almost anything with subtle flavoring, so soft cheese (goat or sheep), salads with cheese dressings, or mild fish to taste this “more delicate varietal”. Conversely, if you want to highlight the meal and want a complimentary wine, you can serve California Pinot Blanc’s with Salmon, shrimp, scallops, far eastern chicken dishes, pizza, sushi & sashimi and even cured Italian prosciutto.

This evening had a spinach tomato feta stuffed chicken breast. Ingredients included chopped spinach, sundried tomatoes, feta cheese, shallot, minced garlic, fresh basil, panko, fresh oregano, Parmesan cheese, kosher salt, paprika, garlic powder and olive oil. Accompanied by sugar snap peas and rice pilaf. The textures and flavors of the chicken stuffing provided a marked contrast to the smooth and roundedness of the wine. A very nice pairing for dinner.

The quintessential take away is that California Pinot Blanc possess wide ranging characteristics and flavors. It is much more than your Chardonnay or Sauvignon Blanc wine and will provide a new adventure and a great addition to your everyday whites. The 2023 Girasole Pinot Blanc was a real treat.

Slainte,

Michael

https://californiawinesandwines.com

https://www.girasolevineyards.com

2015 Crocker & Starr Casali 8th Edition – A Masterpiece

Posted on September 8, 2024 Updated on September 8, 2024

_{Photo ©Michael Kelly}

Background

A question was poised on a wine chat room, if you could only drink one wine the rest of your life, what would you choose? While not answering the question, as I believe variety is the spice of life, last evening drinking this 2015, it was extremely close to being the answer.  I met Pam almost twenty years ago and liked every one of her wines. I have also seen the winery grow exponentially in size, without wavering from their exquisite quality and warm hospitality.

The Winery

_{Photo from 2 years ago ©Michael Kelly}

Pam Starr is simply a Rock Star. I believe she is in the elite top 10 winemakers in Napa, but she is also much more than this. Knowing Pam Starr and following her exquisite wines for years, just about all would agree! Her technical pedigree comes from UC Davis in Fermentation Science. She started as an intern at Sonoma Cutrer, Edna Valley Vineyard, then six years at Carmenet Winery and then winemaker for Spottswoode Vineyard. In 1997 she and Charlie Crocker established Crocker & Starr.

_{Photo from Crocker & Starr website}

Charlie Crocker comes from the one of California’s oldest families, with his grandfather who was involved in the Central Pacific railroad in the mid 1800’s. His family heritage was a force in California’s development. Charlie also was involved in high tech and ran several companies very successfully. He has always had a keen interest in wine. Charlie in 1971 purchased the Dowdell property in St Helena. Today 85 of the 100 acres are planted in the classical Bordeaux grapes. On their website a detailed chronology is provided and makes a very good read.

The blending of these two personalities as a partnership is as smooth as their wine — seamless and magnificent.

What I enjoy most in getting to know Pam, is her genuineness and friendliness. You can stop by and see her in the vineyards, driving a forklift, punching down tubs of grapes, just about anything and everything. She is immersed in the business of “perfection”. Yet she has time, to sit down and talk, provide a bowl of water for your dogs, and even converse about mundane “non-wine issues”. She is above all else, extremely real and kind. Why wouldn’t you like her wine?

Her enthusiasm spills over into her craft of winemaking skills. I am speaking as a customer and wine club member from this perspective. Since meeting Pam, some twenty years ago, her wines started out at a 10 (scale of 1-10) and have remained at this quality the entire time! No easy feat with droughts, fire and wild temperature swings.

Let’s talk about the wines she produces. First, and why I sought Crocker & Starr initially years ago, was her Cabernet Franc. Each year they produce one of the most consistently solid and best Cabernet Franc’s in the Valley. The wine always shows a deep purple, with concentrates of black raspberries and tobacco. As some Cab Francs can be “strong”, Crocker & Starr‘s are strong in texture, but surprisingly soft and velvety to drink. They have enough balance of structure, tannin and acid to last 10-15 years without fail.

Today they produce a few Cabernet Sauvignon (RLC, Stone Place, One Post), Cabernet Franc and Casali (blend of Cabernet Franc & Malbec). Also, their white Sauvignon Blanc is superb. One newer addition is the Brut Rose. All her red wines and white wines have consistently made my annual list of “Best Wines Tasted” during the year for the last 15 years! See the links to these reviews:

https://californiawinesandwineries.com/2023/05/31/2011-crocker-starr-stone-place-cabernet-sauvignon-3/

https://californiawinesandwineries.com/2020/09/26/2017-crocker-starr-sauvignon-blanc-a-great-wine-food-pairing/

https://californiawinesandwineries.com/2019/12/28/2011-crocker-starr-stone-place-cabernet-sauvignon/

One of their taglines is “Touch the Vines, Taste the Wines”. When visiting the winery, immersion into the vineyard is a prerequisite.

The Wine – “Wine if bottled Poetry” – Robert Louis Stevenson

_{Photo ©Michael Kelly}

The Casali designated wine is a mix of Malbec and Cabernet Sauvignon with the percentages changing year to year. The 2015 is 55% Malbec and 45% Cabernet Sauvignon. This is Pam’s ode to a Bordeaux blend and comes in at 14.4% alcohol.

First on the eyes a dark inky coloring with a magenta and purple rim. When popping the cork, the fragrances of black plum waft into the senses beckoning one to take a sip. Once on the palate, black cherries and blueberries swirl about in merriment. Secondary flavors of sweet pipe tobacco along with blackberries complete the tasting. The finish, dark chocolate counterbalanced by vanilla and surrounded by silky and embracing tannins leaves one almost speechless. Like a piece of art, you are mesmerized and totally elated with the moment and existential experience.

Their current release is the 2021 and available to Casali members for $98/bottle.

The Food and Wine Pairing – “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon

_{Photo ©Michael Kelly}

Pulled this wine to have with a tenderized and 24 hour marinated flank steak with Allegro Black Pepper marinade. It was seasoned with Pappy’s Professional Choice seasoning. Then seared on the BBQ at 1500 degrees for a couple of minutes on each side. Accompanied by sautéed sugar snap peas and quartered and seasoned roasted small white potatoes. A wonderful food and wine pairing. It was so delicious I wanted to open another 2015 Casali, but only have a few bottles left in the cellar of 2015 and 2016, so those will have to wait for another meal.

Sláinte,

Michael

https://californiawinesandwineries.com

https://www.crockerstarr.com/

2016 Hoopes Sauvignon Blanc – “lips drink water, hearts drink wine”- e.e. cummings

Posted on September 5, 2024

_{Photo ©Michael Kelly}

The Winery

_{Photo from Hoopes website}

Their statement from e.e. cummings is a classic for this winery. Lindsay Hoopes is the second-generation owner of the vineyard. Her father Spencer founded the vineyard and worked the small twelve-acre parcel in Oakville producing award winning wines for many years. Lindsay returned in 2012 needing to help with an illness in the family. Taking full charge, she made some unique changes including hooking up with famed vintners Anne Vawter and Jennifer Rue to produce new and bold Cabernets.  Lindsay took up the challenge to develop bio-diverse farming practice initiatives for sustainability certification.  Lindsay undertook the adventure to find new and unique vineyards throughout Napa Valley to augment their estate offering. She also founded a rescue sanctuary for animals. The quote in the title is one of Lindsay’s favorites. In 2020 noted and heralded winemaker Aaron Pott joined Hoopes as the winemaker with his impressive and extensive resume from Napa Valley and beyond.

One of the more enjoyable aspects of the winery was where we did the tasting, which was their home. Sipping and discussing various wines at the dining room table while looking out into the vineyard adds a “real touch” of genuineness to the experience without pretense.

Today they produce a Rosé, Sauvignon Blanc (Atlas Peak), Chardonnay (Carneros), Syrah (Oak Knoll), Merlot (Howell Mountain) and various levels of distinct Cabernet Sauvignon’s (from $125 to $225/bottle).

The Wine – – “In Dogged Pursuit of Perfect Wines” (tagline from Hoopes Vineyard)

_{Photo ©Michael Kelly}

The 2016 Sauvignon Blanc was their inaugural release of this varietal. The grapes were grown in Coombsville from vineyards that are dry, producing an exquisite wine.

First, on the eyes a glistening golden color and medium viscosity awaits the drinker. On the nose soft aromas of pear and floral scents. On the palate, the predominant tastes are lemon grass and a bit of earthiness. Faint secondary tastes of green apple combined with slight citrus of lime and lemon shavings. The finish is abbreviated with the “rocky minerality” coming through.

First, on the eyes a glistening golden color and medium viscosity awaits the drinker. On the nose soft of pear and honeysuckle floral aromas. On the palate, the dominant tastes are lemon grass, honeydew melon and a bit of earthiness. Faint secondary tastes of green apple combined with slight citrus of lime and lemon shavings. The finish is abbreviated with the “rocky minerality” coming through. It is a combination of Old-World Sauvignon Blanc minerality with a hint of New Zealand spice. This 2016 comes in at 14.1% alcohol.

Their current vintage is their 2021 and comes from Atlas Peak and the price is $42/bottle.

The Food and Wine Pairing – “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon

_{Photo ©Michael Kelly}

Pulled this wine from the cellar for the meal this evening. A seared Yellow Fin tuna with ground peppercorns and black sesame seeds. Served with a sauce of wasabi, fresh squeezed lemon juice, black sesame seeds, pineapple juice, honey and ginger. The sauce was poured over the ahi and garnished with slices of green onions and pineapples pieces. Accompanied by white rice, with the same sauce poured on top and Brussel sprouts with reduced Balsamic vinegar. An excellent meal and is now a go to option for both Sauvignon Blanc and Chardonnay!

Sláinte,

Michael

https://californiawinesandwineries.com

https://www.hoopesvineyard.com/

Wood Family Vineyards Host Livermore’s First Wine & Pizza Pairing Competition With Wood Family Wines

Posted on September 3, 2024 Updated on September 3, 2024

On Labor Day this year, Wood Family Vineyards held this inaugural event with four local pizza companies pairing unique and possibly exotic pizzas with their wines. Here is the listing of the pizzas and wines being paired.

The event brought in over 300 people to taste the pizzas and wine pairings. This was held at the winery on Research Drive in Livermore.

_{Photos ©Michael Kelly of just some of the crowd!}

Each pizza maker offered a crafted signature pizza to pair with Wood Family Vineyards wines. Each attendee tasted all 4 wine & pizza pairings and then cast their vote for People’s Choice.

Also three judges were invited to participate to give out awards in the same categories. The three judges were Jeremy Troupe (Sommelier, Chef, Consultant), Fran Cunniffe (Level 4 Diploma WSET) and me (wine writer for California Wines and Wineries https://californiawinesandwineries.com , Founder of Annual International Cabernet Franc Wine Competition).

_{Photo ©Michael Kelly}

The event started at noon and concluded at 3 pm. Wines by the glass or bottle were available for sale. The “after party event” was live music by Jack Quigley from 3:30 -7pm.

Food and wine pairings are to provide an enhanced experience. The goal is that the sum of the parts is greater than the individual contributions of the parts. The statement mathematically is often referred to as 1 +1 equals 3! A statement I often use in doing food and wine pairings is a quote by Anderw Simon stating “Food without wine is a corpse; wine without food, is a ghost. United and well matched, they are as body and soul: living partners.”

First up was the Melo pizza that was perhaps one of the more unique and creative pizzas ever tasted. It consisted of a house made toppings with locally sourced peaches infused with Wood Family 2023 Sauvignon Blanc, fig sauce, prosciutto de parm, four cheese blend, goat cheese, fresh basil and Melo’s Calabrian chili honey. This was sweet with flavors and unbelievable textures on the slice. Paired with the 2023 Sauvignon Blanc.

_{Photo ©Michael Kelly}

The second pizza to be enjoyed was the Extreme Pizza paired with the award winning 2022 Chardonnay. The ingredients included tomato sauce, Mozzarella, feta spinach, artichoke hearts, sun dried tomatoes, pureed garlic, oregano and fresh basil.

_{Photo ©Michael Kelly}

The third in the line up was from Peace of Pizza called the “Drew Berrymore” and was paired with the 2022 award-winning Cabernet Franc. This pizza consisted of blackberry, rosemary, Mozzarella & goat cheese with a balsamic reduction.

_{Photo ©Michael Kelly}

The last pizza presented for the attendees to enjoy was from Original Anthony’s Pizza Joint with ingredients of boar & bison meatballs, roasted onion, smoked Gouda cheese, shredded Mozzarella cheese and tomato sauce.  Sorry no picture as I was too busy enjoying the event.

_{Photo by Sara Agee}

Rhonda Wood was absolutely in her prime walking around talking with folks about the event, wines and making everyone feel welcome. Harrison Wood was the master of ceremonies for the event.

_{Photo ©Michael Kelly}

Now for the various awards. The “big winner” was Melo’s winning the People’s Choice Best Pizza and Best Pizza and Wine Pairing. They also won the Judges Best Pizza.

_{Photo ©Michael Kelly}

Winning the Judges Best Pizza and Wine Pairing award was Original Anthony’s Pizza Joint.

_{Photo ©Michael Kelly}

Concluding the awards, Harrison vowed to make this an annual event on Labor Day and mentioned that next year’s event will be larger, with more music and additional pizza makers being involved. For the inaugural event, it was a tremendous success. Nice job Harrison and Rhonda!

Slainte,

Michael

https://californiawinesandwineries.com

https://woodfamilyvineyards.com/

Cellar 13 Winery,  2019 Cabernet Sauvignon

Posted on September 2, 2024

_{Photo ©Michael Kelly}

The Winery

Darin Winton came from the public water services for a local municipality and while not necessarily turning water into wine he is now producing many award-winning wines! Even before retiring, Darin got his start doing volunteer work at 3 Steves Winery on his vacation, since he enjoyed their wines in Livermore and even volunteered for two weeks in Chile during harvest. There he learned “old world” techniques in winemaking, especially for Carménère. The fascination of harvesting by hand and using gravity to move wine around aroused his curiosity. In 2017, this winery where he was doing his training, allowed him to make a few small batches of wine with Livermore Valley fruit. He is indebted to 3 Steves Winery for allowing him to experience winemaking from the ground up and their subtle oversight and tutelage. Pictured below is Darin and Gail Henderson, his fiancée who assists in the marketing and sales for Cellar 13.

Photo from Cellar 13

Just two years later in 2019, his 2017 Chardonnay won Double Gold at the San Francisco Wine Competition – a real accomplishment and validation for his new venture. So now in 2023 he has won the following awards:

CHARDONNAY
* 2017 Chardonnay – Double Gold – 2019 SF Chronicle Wine Competition
* 2018 Chardonnay – Gold Medal Winner 94 points – 2023 Sunset International Wine Competition
* 2019 Chardonnay – Best in Class Winner – 2021 Livermore Valley Uncorked Wine Competition (Best Chardonnay in Livermore), Gold Medal Winner – 2021 SF Chronicle Wine Competition

ALBARIÑO
* 2021 Albariño – Silver Medal Winner -2022 SF Chronicle Wine Competition

CABERNET SAUVIGNON
* 2017 Cabernet Sauvignon – Double Gold Medal Winner -2020 SF Chronicle Wine Competition
* 2018 Cabernet Sauvignon – Silver Medal Winner -2023 SF Chronicle Wine Competition
* 2019 Cabernet Sauvignon – Double Gold Medal Winner 97 points – 2023 Sunset International Wine Competition, Gold Medal   Winner – 2023 SF Chronicle Wine Competition

BORDEAUX BLENDS
* 2017 Tsogadu (13 in Cherokee) – Left Bank Bordeaux Style Blend –  Gold Medal Winner -2020 SF Chronicle Wine Competition
* 2018 Tsogadu (13 in Cherokee) – Left Bank Bordeaux Style Blend –  Gold Medal Winner – 2021 SF Chronicle Wine Competition
* 2019 Aliheliga (“Grateful” in Cherokee) – Right Bank Bordeaux Style Blend – Best in Class Winner – 2023 Livermore Valley Uncorked Wine Competition, Gold Medal Winner  – 2022 SF Chronicle Wine Competition. 

OTHER REDS
* 2019 Cabernet Franc – Double Gold Medal – 2023 SF Chronicle Wine Competition, 2023 Silver Medal at the International Cab Franc Wine Competition
* 2017 Merlot – Silver Medal Winner – 2021 SF Chronicle Wine Competition

Here are his recent Sunset Magazine Wine Competition awards:

Photo from Cellar 13

In 2017 Darin produced 180 cases and in 2019 production increased to 475 cases. Beyond 2020, Darin has created a wine club and in 2023 produced about 800 cases. He has introduced many new wines into his portfolio, and they are winning awards from various organizations! He is a man on mission to bring some extraordinary wines to market in a very short time!

The Wine – “Wine if bottled Poetry” – Robert Louis Stevenson

_{Photo ©Michael Kelly}

First on the wine, while not yet officially released, this wine already has received 97 points from Sunset International Wine Competition and Double Gold from the Orange County Wine Competition.

First on the eyes a deep magenta and purple coloring, showing brightness and clarity and a full body. On the nose fragrant floral aromas of roses and violets. On the palate, beautiful red raspberries dominate. Secondary flavors of red plums were present. On the finish smooth and velvety tannins coated the mouth along with powdery cocoa flavors and vanilla.

The wine will be released on the 13^th of October. The thirteenth is no coincidence as with the name of the winery, 13 is Darin’s lucky number! It is 97% Cabernet Sauvignon grapes and 3% Cabernet Franc.  The vineyard is from the eastern portion of Livermore. The wine was processed with 100% pump overs then barreled in 50% new French oak for 18 months. It will be sold at $45/bottle and only 125 cases produced.

The Food and Wine Pairing – “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon

_{Photo ©Michael Kelly}

Pulled this wine to pair with a new recipe this evening for a marinated BBQed pork tenderloin. The pork tenderloin was tenderized and soaked in Bourbon for two hours. Then a maple syrup brown sugar “wet rub” was applied. The rub ingredients included brown sugar, pure maple syrup, Worcestershire sauce, seasoned salt, garlic powder, cumin, paprika, Italian seasoning and cayenne pepper. Accompanied by sautéed Yukon Gold potatoes with bacon and onion. Also sautéed asparagus with mushrooms and onions. The meal was excellent and the meat much moister than our typical dry rub. That said, the bourbon influence was minimal.

After the meal, my wife found a more intense bourbon influenced “wet rub” that will be tried later next week!

Sláinte,

Michael

https://californiawinesandwineries.com

https://www.cellar13winery.com/