Cellar 13 Winery Visits and Treats Us All to Many Wonderful Wines
Background
Photo ©Michael Kelly
The owners of Cellar 13, Darin Winton (winemaker) and Gail Henderson (marketing & sales) were originally scheduled to hold a winemaker’s dinner locally unfortunately it was cancelled. I invited Darin and Gail to visit and invited 23 friends to taste their award winning wines. Each person attending brought an appetizer and we enjoyed tasting six excellent wines.
The Winery
Photo ©Michael Kelly
Darin spoke on a variety of subjects on barrel selection effecting the wine, to yeast augmentation, vineyards selection, etc., all to formulate and make award winning wines.
Photo ©Michael Kelly
Cellar 13 was founded by Darin Winton, who also happens to be one of the few Native American Winemakers in the United States. He proudly uses the Cherokee language to name their two Bordeaux style blends. The Right Bank blend is named “Aliheliga” which means grateful and the Left Bank blend is named “Tsogadu” the number 13. On the backside of these two labels is artwork from Cherokee artist John Balloue.
Darin retired in 2017 and was immediately hired as the Assistant Winemaker at 3 Steves Winery in Livermore, California. Here he learned about wine making from start to finish. He was also able to produce his own wines under his label. He has used a few wineries in Livermore as an impromptu “custom crush operation”. Darin handles the winemaking and Gail Henderson runs the operations and marketing side of the winery.
The goal of Cellar 13 is making high quality and award winning wines using fruit from only the best Vineyards. To that point here is just a partial list of their award winning wines in just a few short years:
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 – Gold Medal Winner – 2023 Orange County Fair Commercial 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 Tsogadu (13 in Cherokee) – Left Bank Bordeaux Style Blend – Gold Medal Winner – 2023 Orange County Fair Commercial 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
* 2017 Merlot – Silver Medal Winner – 2021 SF Chronicle Wine Competition
The Wines – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Wines tasted were from right to left: 2023 Sauvignon Blanc, 2023 Sidanelv (white Bordeaux blend), 2023 Albariño, 2018 Tsogadu- Bordeaux blend, 2018 Cabernet Sauvignon and 2019 Cabernet Franc. All these award winning wines were delicious. My favorite two were the Sauvignon Blanc and the Cabernet Franc. Personally, I just recently purchased his 2023 Albariño. Unfortunately, their Chardonnay was just bottled and could not be tasted for another 4-6 weeks.
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
Just a few of the great appetizers brought by those attending the tasting which included: spicy tuna fish spread, shrimp, meat balls, vegetables, bacon wrapped asparagus, sausage & mushroom rolls, various cheese platers, dips, charcuterie boards and many more items.
Photos ©Michael Kelly
The appetizers went beautifully with various wine selections.
In the end, six or so folks joined their wine club and many, many cases of wines were bought by those attending.
Sláinte,
Michael
2014 Peter Michael “La Carrière” Chardonnay – Always Exquisite
The Winery
Photo ©Michael Kelly
From their website: ‘La Carrière’, French for “The Quarry”, reflects the vineyard’s spoon shape and tremendously rocky soils. Situated between 1,200 and 1,700 feet (366 and 518 meters) above sea level on steep mountain slopes exceeding 40 percent in grade, the vineyard has ideal southern and southeastern exposures. The shallow, rocky soils provide excellent drainage with restricted fertility, resulting in lower fruit yields with profound richness and character. ‘La Carrière’ provides a signature complexity and liquid minerality from its mountainous origin”.
The winery produces other top rated wines such as Cabernet Sauvignon blends, Pinot Noir and Sauvignon Blanc.
The history of Sir Michael David is a great read on their website.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
The 2014 Peter Michael La Carrière Chardonnay is a wine that can be aged similar to many top shelf French Chardonnays. The deep and rich golden color was striking along with its minerality (La Carrière translated mean the quarry), almond, jasmine, lemon and pear notes. The intense creaminess was the hallmark of this wine coupled with a heavy viscosity. The finish provided jasmine and pear with a touch of butterscotch. Robert Parker gave this wine 96 points. Currently on line it is running around $130/bottle. It should be noted that this is one of the few American Chardonnay’s that is age worthy. I generally drink them 8-11 years after the vintage date.
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 Friday Night Wine & Dine Group met last evening to enjoy some good food, wine and laughs! Ordered the Mahi Mahi blackened with sautéed fresh summer squash and vegetables. Besides the fish being excellent, the risotto was light and extremely tasty.
The Chardonnay was great cooling down the spiciness of the blackened spices. A beautiful and delicious food and wine pairing for the evening. Peter Michael consistently makes my Best Wines tasted during every year.
We also enjoyed some other delicious wines this evening from Sonoma County, Calaveras County, Paso Robles and Napa Valley.
Photo ©Michael Kelly
Sláinte,
Michael
Understanding Wine and Winemaking at a Deeper Level
Complexity and structure:
Photo ©Michael Kelly
As stated by Master of Wine, Nova Cadamatre, “complexity in wine means that the wine is multi-faceted”. Wine may have different aromas and flavors of depth on the palate, especially with aeration and temperature change over time. A complex wine will be one profile on the first sip and later taste very differently. Complex wine is not a one note wonder or monolithic flavor start to finish. The broad range of flavors are intense and possess nuances not associated with “off the shelf” wines.
Key wines are often associated with being complex: Burgundy, Bordeaux blends, Champagne and Cabernet Sauvignon’s. A key characteristic of complex wine is its ability to morph with aging, yet holding tannins, fruit and acidity in a stalemate state with each other so one does not overpower the others. Again this requires key parameters of the storage environment: dark and no direct sunlight, constant temperature (ideally 55 degrees), humidity levels between 50-70% and no movement to ensure correct wine development.
Barrel and bottling aging driving flavor traits:
Picture courtesy of TN Coopers USA
Barrels are a winemaker’s “secret weapon” instilling complexity with flavor profiles. The barrels start off with various “toasting levels” light, medium or even heavily toasted. For instance the material can impart a different taste profile and complexity for example be it oak or acacia wood. Varying oaks from different countries influence the complexity of the wine be it French, Hungarian, Slavonia, American and even Russian. For more see an article on barrel making and the effects of choices:
https://californiawinesandwineries.com/2020/12/16/the-barrel-a-winemakers-secret-ingredient/
Blending to build unique traits:
Picture of Rudy Zuidema blending wines at Shadybrook Estate Winery
Blending can be a range of items. It can be as simple as blending a vintage from a southward facing vineyard with a north facing vineyard in varying percentage to reach an optimum complexity. It can also mean blending different clones of the same varietal. More often it means adding small percentages of different varietals to show the various levels of complexity of a wine. Take for example Steven Kent Mirassou’s Lineage and how each added component brings out uniqueness to the wine. An excerpt from an article written in 2021 and the full story link:
https://californiawinesandwineries.com/2021/12/27/2009-lineage-collection-bordeaux-style-wine/
“Cabernet Sauvignon, Clone 30: Dark cherry and cassis flavors, fine-grained tannins and acidity. Less opulent but more age worthy than Clone 4. (For the 2009, only Clone 4 was chosen).
Cabernet Sauvignon, Clone 191: Cassis, coffee, and mocha flavors, angular, tannic structure and lengthy, persistent finish.
Cabernet Sauvignon, Clone 4: Powerhouse rich, viscous flavors of dark fruit and chocolate with broad tannins.
Cabernet Franc: Not as “big” as CS but with more finesse and an aromatic palate of sandalwood and chocolate. Acidity is the watchword of this variety. Its acid-based red fruit flavors marry well with the darker more tannic Cabernet Sauvignon to enliven and length Lineage’s finish.
Petit Verdot: Contributes tannin, color, and grapey aromas and flavors of violet and black fruit. This variety helps to build density in the mid-palate of the wine.
Malbec: Adds fruit and tannin; quite different from Cabernet in its sauvage mix of dried berry and raspberry fruit notes. It signature aromatic note is obvious when the wine is young. As Lineage ages, the Malbec takes on a dried-fruit edge and nice acidity.
Merlot: Noble variety of Bordeaux’s Right Bank; as counterpoint to CS’s austere structure, Merlot is fleshy and opulent; ripe red/dark cherry flavor, a touch of herbal complexity which adds to Lineage’s rich mid-palate.”
Judging the quality of the wine: Terroir or Manipulation
Picture from Acquiesce Winery website
Everyone’s tastes are different, thus subjective. That said there is some objectivity to determine the quality of the wine besides the statement “I simply like it”. While that may be the reason to buy a particular wine, it falls short of the key criteria of quality wine. The first consideration is the wine made to the varietal standards? While a wine may taste good, for example Belle Glos Pinot Noir, is it to the classical criteria of a Pinot Noir? Many would argue that the wine is manipulated with Mega Purple or other varietals to achieve its coloration and flavor profile. So it may taste fine, but is it a quality wine? Ditto for reflecting the “terroir”. Several wineries hold back wines from a vintage to blend with the following year to provide a similar taste wine year to year. As a consumer this may be a great thing knowing that if you buy a particular brand it always is good year to year. As a wine aficionado, wine should reflect the terroir of the year (weather, soil, wind, temperature, diurnal range, etc.) being “place and time”. Each year the wine is unique and different as is the terroir. For a scholarly summary on terroir read:
https://oeno-one.eu/article/view/5448
Everyone is uniquely different as are the wines. One’s subjective experiential knowledge of wine ranges greatly based on availability and affordability. The broader the approach to wine allows for diversity and finding hidden treasures. Similarly a Crayola box of 8 color crayons cannot draw the same as a Crayola box of 152 colors. Seeing the complete wine spectrum provides a more comprehensive approach and appreciation of wine.
Sláinte,
Michael
2020 Orfila Vineyards Lagrein and Tri-tip Steak
Background on story & Lagrein
Two new friends were out to California wine tasting in April. While we went to many wineries in 4 separate sub-AVA’s, she mentioned Orfila Vineyards Lagrein was one of her favorites. I had not tasted it before but while visiting here in Arizona (where they live), they gave me a bottle. Opened it up for a dinner and that is how this story came to be and I was so pleased with the wine!
A quick background on Lagrein being a dark black grape from South Tyrol in Northern Italy. The grape is a descendant of Teroldego and related to Syrah so you know it is going to be a dark bold wine! The grapes dates back to the 17th century.
From the California Grape Crush final report for 2023 Lagrein represented a phenomenal small amount of the crush coming in at .02%. The total red wine grape crush represented 1,970,643 tons and Lagrein portion was only 478 tons. Most of the grapes (92%) came from Zone 8 (comprising San Luis Obispo, Santa Barbara, and Ventura Counties) and Zone 11 (portions of San Joaquin and Sacramento counties).
The Winery
The winery is located at 13455 San Pasqual Road in Escondido, California in San Pasqual Valley about 30 minutes from San Diego. The tasting is on their 70 acre estate. Orfila opened in 1994 and has an impressive record of wining over 1,300 medals from various competitions. Their focus in has been Italian and French varietals. They source the grapes from their estate as well as select vineyards from Sonoma, San Luis Obispo and Santa Barbara counties. Andrew Wisniewski is their winemaker. The vineyards have been growing in this location since 1973 and was initially the San Pasqual Winery. It later became the Thomas Jaeger Winery. Then in 1993 Alejandro Orfila purchased the winery and thus the name Orfila Winery.
Today they make an assortment of wines including the white wines of Sauvignon Blanc, Riesling and Chardonnay. Their reds include Merlot, Pinot Noir, Merlot, Sangiovese, Montepulciano, Syrah and a few blends. Additionally they have a sparkling and a Rosé wine.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
This wine was the quintessential Lagrein and the best tasted to date! First on eyes, a cavernous deep almost black coloration and full body viscosity. On the nose the fragrance was evident without holding the glass up to the nose with fruits of plums blackberry aromas dominating with flowering violets. On the palate the fruits showed their core essence without the sweetness but with deep flavors contrasting with leather, minerality and an earthiness. On the finish, herbal notes of black pepper, licorice and old-world chewiness. The tannins which are normally strong in this varietal were present but more silky than jagged. The acidity was definitely noticed but not overtly so to ruin the wonderful finish.
The wine came in at 14.2% alcohol with only 640 cases produced. The barrel treatment was unique with 15% being new French oak, 15% 1-3 year barrels, 50% being 3-5 year barrels and 20% neutral barrels. The wine lists for $44/bottle.
This wine will make my annual list of Best Wines tasted during 2024. That list is limited to less than 5% of some 1600-1800 wines tasted during the year! The annual report comes out in 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
The wine was paired with a 24 hour marinated tri-tip steak and cooked in the smoker. Cherry wood pellets were used. My son-in-law, while not giving away his marinade recipe, I did observe a heavy dose of whisky being added! Accompanied by steamed broccoli and smashed potatoes. A delicious food and wine pairing with the meat smoked in cherry wood and the flavors of Orfila Lagrein….near perfection!
Sláinte,
Michael
2022 Benmarl Winery, Cabernet Franc from the Oldest Vineyard in America!
Background
Photo ©Michael Kelly
Benmarl Winery won the People’s Choice Best of Show at the 5th Annual International Cabernet Franc Wine Competition in the “Eastern Division” for their 2022 estate vintage. They were up against a strong field of contenders. Additionally their Cabernet Franc in the Eastern Division received a Double Gold Medal from the People’s Choice Judges.
The Winery
Photo from Benmarl Winery Facebook page
Wine has been made from the grapes of Hudson Valley since the 17th century. The history runs deep with Benmarl Winery since purchasing the winery in 2006. Not content to sit on their historical laurels, Victor Spaccarelli, Jr, the proprietor, is constantly producing small batch wines coming from their 37 acre estate overlooking the Hudson River Valley. They are located in Marlboro only 70 miles from New York City.
Picture from Hudson Valley Wine Magazine https://hvwinemag.com/
Winemaker Matthew Spaccarelli is experimenting with new varietals and hybrids as he believes “global warming is creating new challenges as well as opening doors to opportunities that were never seen before” in the Hudson Valley Region. Additionally they are addressing issues of sustainability with a commitment to responsibility to the property.
Today they are producing besides their Cabernet Franc, red wines of Malbec, Merlot and various blends. For white wines they are producing Chardonnay (both stainless steel and oak processes), Riesling and Seyval Blanc. They also have couple of Rosés and even an effervescent called Pétillant.
Hudson Valley Region is claiming their rightful heritage in the world of fine wines. Benmarl and their “sister winery” Fjord Vineyards are living up to and exceeding the challenge. For more on Fjord Vineyards who won Best of Show from the Professional Judges click:
2022 Fjord Vineyards Cabernet Franc – Eastern Division Best of Show at International Cabernet Franc Wine Competition
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
This wine on the eyes was surprisingly darker than anticipated for a NY Cabernet Franc which was exciting to see as most are lighter coloring like a Cabernet Franc from Chinon. Still a medium viscosity in the glass. On the nose fragrant violets and cherry arose to the olfactory senses. On the palate, red cherries and blackberries burst forth as dominant flavors. Secondary flavors of eucalyptus, soft winter pipe tobacco and black pepper calmed down some of the fruit. A solid counterbalance. On the finish soft and silky tannins with herbaceous notes provided an enduring crescendo to the sipping of this award winning wine.
The Food and Wine Pairing – “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon
Photo ©Michael Kelly
It was fitting to have the oldest winery in America over the 4th of July weekend! With warm temperatures in California (7 days over 100 degrees and 6 forecasted to come), wanted a simple Americano meal to enjoy with this wine. A BBQ burger with condiments and a few French fries rounded out the dinner in the heat of the day and evening. A very good food and wine combination, but now I know this wine could hold up to a nice ribeye or filet steak!
Sláinte,
Michael
2019 Ledson Winery & Vineyards Dutton Ranch Chardonnay
The Winery
Photo from Ledson Winery website
The story begins in England in 1896 and is detailed on the website https://ledson.com/discover-ledson/history/ . It is a tale of hard work, family ties and a desire to do more for the community. Steve Ledson’s history is both unique and common—unique with background and successful venture and common with family ties. His demeanor and casual manner bespeaks volumes.
The Castle is the official tasting room of Ledson Winery and the architecture and construction alone are worth the visit! Ledson Winery offers the largest premium wine portfolio of any family owned winery in the United States. Today their offering numbers more than 70 wines annually! More information on Ledson Winery can be found at:
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Picked up this wine back in May of 2022 with a great visit to Ledson Winery with friends and hosted by the knowledgeable and always energetic Jerry Padilla.
Photo ©Michael Kelly
First on the eyes, a bright light straw coloring and medium viscosity. On the nose the wine came alive with aromas of honeysuckle and poached pear. On the palate, honeydew melon, almond and apple swirled about and delivered a spectacularly refreshing and full filling Chardonnay. On the finish, a light buttery flavor and minerality lingered with the rich creaminess of the wine.
Photo ©Michael Kelly
Only 365 cases were produced of this Chardonnay and was kept in both stainless steel drums and 75% French neutral oak and 25% new French oak for 10 months. The price was $58/bottle. Today they have various other award winning Chardonnay wines but not the Dutton Vineyards. This wine was rated 94 points and received a Platinum Medal at the 2021 Winemaker Challenge in San Diego. This also just made my Best Wines Tasted in 2023 and will again in 2024. The listing comes out annually each 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
With the sixth day of triple digit heat, always looking for something cool and refreshing and not warming up the house with any further cooking! Tonight it was large prawns with a cocktail sauce with additional horseradish for good measure. Accompanied by an artichoke and a couple of slices of fresh sourdough bread. Also a pre-packaged Asian style chopped salad with mix chopped vegetables, white meat chicken, fire-roasted edamame, crispy wonton strips, almonds and sunflower kernels with sesame ginger miso dressing. The wine was absolutely delicious with each bite of the prawns and the salad. Cool and refreshing is the mantra with triple digit heat staying with us for another seven days per the forecast.
Sláinte,
Michael
2021 Iron Hub Chardonnay and Spicy Yellowfin Tuna – A Perfect Match
The Winery
Photo from Iron Hub Winery website
The winery was founded by Tom Jones from Lava Cap Winery fame in the Apple Hill area near Placerville. Tom completed his master’s degree in Viticulture & Enology from UC Davis, and for almost 30 years developed award-winning wines. Tom and his wife Beth’s new endeavor began in 2014 with the purchase of the 33 acre property that had been known as Amador Foothill Winery. Having control of the grapes from vineyard to bottle was key in his quest for quality control with 17 acres planted in vines.
The name of the winery came about from Tom’s mountain sojourns in the area. On an adventure he discovered an antique, hand-forged wagon wheel hub in a remote area. Thus this small winery on Steiner Road drew a parallel with his goal of making small lot artisan wines similar to the craftsmanship of the “iron hub” he found on a walk. The beautiful new tasting room was opened in December 2017.
Spencer, their son, following in his father’s footsteps by also graduating from UC Davis with a master’s degree from the Department of Viticulture and Enology, is the winery’s Assistant winemaker. Today, they form a dynamic father-son winemaking team. Tom and Spencer enjoy and demand a hands-on approach to every aspect of the winemaking process, from tending the grapes in the estate vineyards to carefully crafting both red and white wines. They recently added 10 acres managing the Spanish Creek site they are leasing. Having now 27 acres of “estate property” to manage is keeping them very busy. Tom has stated that “Our estate affords me creative control from the vine to the bottle”.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Chardonnay typically does not do well in the warmer climate of Amador County and when first was offered it I was taken back. It was explained that the vineyard for this wine is in Amador County but located at a much higher elevation called Spanish Creek vineyard in the Sierras at an elevation of 2700 feet. The cooler climate is ideal for producing exquisite Chardonnay grapes.
The small lot 2021 Chardonnay on the eyes was a golden straw color with medium viscosity. The first aroma on the nose, was like a lightning strike! Fruits of green apple and pear shouted out their presence in the glass. Secondary flavor of dry apricots were also present. From the first sip a creamy textural wine with previously mentioned fruits came together like a well-orchestrated symphony. Added to the mix was vanilla which was just slightly present on nose and became infused in the glass with gentle oak overtones. The finish was long, poised and glamorous like a family portrait with a hint of brioche. It sells for $34 a bottle and for my money an excellent price for such a high quality wine. It comes in at 14.7% alcohol.
Aged in 34% new French oak barrels and the remainder being neutral French oak. Held in the barrels for 12 months and went through 100% malolactic fermentation. Immediately, this wine made my annual list of Best Wines Tasted in 2024 (list out 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
When the temperature hits triple digits, always looking for something “refreshing”. My wife picked up a fresh Yellowfin tuna steak yesterday and last night tried a “new presentation”. Placed in an aluminum foil on the BBQ with olive oil, garlic salt, Himalayan sea salt, pepper, black sesame seeds, red chili flakes and Shichimi Togarashi spice. Served with a medley of cut pineapple and Mandarin oranges. The wine welcomed the spiciness of the fish and provided a great counterbalance of cooling refreshment to the dish.
Sláinte,
Michael
Livermore Valley Vintners Collective – 2021 Wood Family Vineyards Red Wine
Photo ©Michael Kelly
Background on Livermore Valley Vintners Collective
The background on the Livermore Valley Vintner’s Collective (LVVC) started out with six small family run wineries with a purpose. Livermore Valley Vintners Collective is a group of highly motivated and creative winemakers residing in the Livermore Valley. Driven by collaboration and inspiration, the group decided to begin a winemaking project. At the core were a few central questions: What would happen if you give a group of winemakers a framework of varietals and ask them to make a wine. One that is totally unique, accessible and interesting. A representation of the specified grapes from the appellation, but with the fingerprints of each personality. Would you end up with similar wines? Would they be drastically different? Other rules apply like not have any more than 50% being new barrels, for the 2021 30-40% Cabernet Sauvignon and no more than 25% of any one of the other varietals, etc. Check out the LVVC website at: https://www.lvvc.net/
2021 LVVC Wood Family entry was 40% Cabernet Sauvignon, 25% Zinfandel, 20% Cabernet Franc, 12% Grenache and 3% Petite Sirah.
The Winery
Photo from Wood Family Vineyards website
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
This year 2024, at the San Francisco Chronicle Wine Competition (largest in North America), Wood Family Vineyards won the following awards and not all are listed:
2019 Cabernet Franc – Double Gold
2021 Malbec – Double Gold
2019 Cabernet Sauvignon “Clone 30” – Double Gold
2021 El Loco Rojo Red Blend – Double Gold
2021 Captain Red Blend – Double Gold
2022 Chardonnay – Gold
For a complete listing see their website listed below.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
This wine is a kindred spirit to a typical symphony with four movements. The first addressing the mind, the second targeting the heart, the third a wake call with up tempo music and the fourth/final movement a strong and powerful, stirring and cheerful rendition of the previous movements. So it is with the 2021 Wood Family Vineyards LVVC Red Blend. It starts off focused on the intellect trying to dissect varying and contrasting flavors of Cabernet Sauvignon (robust, chewy, leather), Zinfandel (spices of holiday cheer, an abundance of fruit, not sweet, but more like preserves of blackberry, plums and boysenberry), Cabernet Franc (herbs, pepper, earthiness), Grenache (bright cherry, ripe fruit, licorice) and Petite Sirah (intense and chewy flavors of plums, dark fruits and blackberry).
The second movement is the heart of the blend, flavors and aromas bursting with flavors of cocoa, and velvety tannins. The third movement is the wakeup call focused on easy to drink Cabernet Sauvignon contrasting to the robust fruit of the Zinfandel and herbaceousness of the Cabernet Franc. The final crescendo pulling it all together, is the combination of red fruits, coffee, herbs, blackberry and layers upon layers of opulence and exuberance picking up all the nuances of the various components.
Alcohol is 14.7 % and listed at the winery at $45/bottle. It is now released. The wine was aged 18 months in a mix of 50% new oak with 40% being American oak, 9% French oak and 1% new Hungarian oak. The wine was also in bottle an additional 14 months before being released.
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 evening was Jalapeño meatloaf. Ingredients included ground beef, panko breadcrumbs, egg, minced jalapeño peppers (7), minced garlic and shredded sharp cheddar cheese. The sauce on top of the meatloaf was a combination of tomato sauce, Worcestershire sauce, mustard, honey and chill powder. Accompanied by a half of a Russet potato with freshly cut chives and sautéed cremini mushrooms with asparagus that hit the spot!
This wine was specifically chosen for the meal with the following criteria: the meat with 40% Cabernet Sauvignon to engulf the beef, 25% Zinfandel with its fruit to “cool down” the Jalapeño peppers and chili sauce, and having the Cabernet Franc synch up with its herbaceousness with the mushrooms. An excellent food and wine pairing!
Sláinte,
Michael
2022 Wood Family Vineyards Syrah. Rated Highly by Local Gnomes!
Photo ©Michael Kelly
The Winery
Photo from Wood Family Vineyards website
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
This year 2024, at the San Francisco Chronicle Wine Competition (largest in North America), Wood Family Vineyards won the following awards and not all are listed:
2019 Cabernet Franc – Double Gold
2021 Malbec – Double Gold
2019 Cabernet Sauvignon “Clone 30” – Double Gold
2021 El Loco Rojo Red Blend – Double Gold
2021 Captain Red Blend – Double Gold
2022 Chardonnay – Gold
Their 2019 was awarded 95 points & won Double Gold at the Orange County Wine Fair. The 2022 is surely destined to win awards also.
For a complete listing see their website listed below.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
This wine is destined to be one of the Wood Family Vineyards quick sellers. First on the eyes, a deep almost “blackish” color but with a rim of mesmerizing magenta/purple hue and medium heavy viscosity. On the nose, dark berries and violets are the predominate aromas that waft into your senses. But on the palate is where robust, dense and lively blackberry and blueberry flavors, along with red plums engulf the mouth with the fruit and black pepper. Tertiary flavors of clove and cherry cola are present. On the finish, velvety texture and very subtle tannins caress the back of the mouth to provide a long lasting enjoyable tasting. Listed at $38/bottle and only 60 cases produced. The wine was aged 18 months in a mixture of French and Hungarian oak with 30% being new oak, 20% Hungarian and 10% French. 100% Syrah varietal from the Clark vineyard in East Livermore.
Two out of two local gnomes recommended this wine especially during the summer!
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 sausage filled with pork, cheddar cheese and bacon! BBQ’ed and accompanied by roasted quartered and seasoned Yukon Gold potatoes and asparagus. The enveloping fruit of the wine provided a beautiful juxtaposition with the spicy BBQ’ed sausages. A wonderful wine with food and without food for a summer time enjoyment.
Sláinte,
Michael
2021 Ehret Family Zinfandel from Knights Valley
The Winery
Photo from Ehret Family website
The Ehret Family Winery owners are Pierre and Susan Ehret with their three children Alex, Christian and Isabella. They established the vineyard and started producing grapes in 1996 at the Bavarian Lion Vineyards. It is one of the largest estates in Knights Valley consisting of 1800 acres of both hillside and valley floor terrain. Currently 500 acres are planted in vineyards allowing the balance to provide an ecosystem for plants and birdlife to dwell. From 1996 they sold their fruit to some of the more well-known wineries throughout Napa and Sonoma counties. In 2005, they selected the highest quality grapes and started their family brand, Ehret Family Winery. Today they produce various Cabernet Sauvignon’s, Red Blends, Zinfandel, Merlot and Sauvignon Blanc wines. Their tasting room is located in Healdsburg at 422 Healdsburg Ave and appointments are required.
Map courtesy from Vintroux https://vineyardandwinerysales.com/
Knights Valley is located in Northern Sonoma County between Alexander Valley and over the Napa Valley border next to Calistoga.
The winemaker is Erin Green who has been there since 2015. Previously Erin has had experience at Sonoma-Cutrer, Vinewood Cellars and Napa Wine Company. She has also blended wines for various premium projects such as Bryant Family, Colgin Cellars, Martinelli Winery and Pahlmeyer. From 2000-2012 Erin was the winemaker and Director of Winegrowing at Pahlmeyer.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Admittedly not being a big fan of Zinfandel, I was turned around after enjoying this delicious wine! My earlier experiences of Zinfandel were of the “fruit-bomb” characteristics and since then have shied away when given a chance to taste Zinfandels.
First on the eyes, a dark and enticing purple coloring greeted you in the glass. On the nose, aromas of blueberry and freshly picked raspberries exuded from the wine glass to the olfactory senses. At this point my a priori knowledge of Zinfandel was shattered and I was about to experience something wonderful. On the palate, blackberry preserves and blueberries were dominant. Secondary soft tones of licorice and Christmas spices were present (nutmeg, cinnamon). On the finish one of the gentler landing in the mouth with a meaty, fruit but non-sweet and light oak taste providing a fine waltz begging for another sip.
For the 2021 only 125 cases produced and it comes in at 15.5% alcohol. The wine was aged 18 months in 40% new French oak barrels. It received an awarded of 93 points and a Gold Medal at the American Fine Wine Competition. The current release is the 2022 and is listed at $60/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
With the temperatures hitting three digits, wanting a cool and refreshing meal last evening. A chicken taco salad was the right choice. Shredded chicken cooked in a slow cooker with spicy salsa on a bed of iceberg lettuce, sliced purple onions, cheddar cheese, roasted yellow corn and quartered cherry tomatoes. The Zinfandel wine with its dark fruit, calmed down the spiciness of the chicken and provided a refreshing wine pairing with the dinner.
This is both an excellent wine for food pairings as well as drinking without food.
This wine will make my annual report for Best Wines tasted in 2024 that comes out in December. I am now a converted Zinfandel fan especially for Ehret’s Zinfandel!
Sláinte,
Michael