2020 Vermilion Valley Vineyards Cabernet Franc, With An Unusually Food Pairing
The Winery
Picture from Vermilion Valley Vineyards
Had an exchange with Joe Juniper about entering the 5th Annual International Cabernet Franc Wine Competition. His concern was that the Ohio region/his winery, made wine more in the Chinon style and would not be fairly evaluated against California wines. I explained that each region is evaluated on their own terroir and not against other regions. He not only entered the competition but sent me a bottle of his 2020 Cabernet Franc to try. He was spot on with his lighter/Chinon style Cabernet Franc (see below under The Wine section).
Recently did several stories on Vermilion Valley Vineyards and The Winerie at Sandusky (both labels are the same ownership and winemaker). The Vermilion Valley story was on how delicious their Pinot Noir and who knew the quality of Pinot Noir could be grown in Ohio.
The second story was on a wine seldom seen in California and many have never tasted, Lemberger wine.
https://californiawinesandwineries.com/2024/03/10/the-winerie-at-sandusky-2021-lemberger-wine
Vermilion Valley Vineyards has 100 planted acres in four different locations. With micro climates, this allows all his wines to be 100% estate grown. What is interesting about Ohio is that some 370 wineries exist but only 900 acres of grapes are planted! Doing some simple math, removing the five largest vineyards in the state, you are left with each winery having a one acre parcel! Thus many wineries in Ohio rely on importing juice from various areas like the Central Valley of California and Washington. That is one of many unique characteristics of Vermilion Valley Vineyards and their estate wines.
Currently they produce the following red wines: Pinot Noir, Cabernet Franc, Cabernet Dorsa, Cabernet Sauvignon, Lemberger, Chambourcin, Dornfelder, Nebbiolo, Malbec, Pinotage and Merlot. Ditto for their white wines producing: Muscat Ottonel, Riesling. Gruner Veltliner, Müller-Thurgau, Traminette, Pinot Gris, Chardonnay, Gewürztraminer, Valvin Muscat, Ribola Gialla, Petit Manseng, Sauvignon Blanc, Semillon, Albariño, Pinot Blanc and Arneis. That is a wide variety of wines and all estate grown!
You can read their webpage about their high level of sustainability incorporating land use and their buildings. Link at the bottom of the page
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
While this picture is nice, it doesn’t show the “lighter character of the wine” compared to California. The Chinon style of Cabernet Franc typically is one of dry, strong notes of roses, fruity, possesses structured tannins and can provide hints of pencil shavings and black berries.
Photo ©Michael Kelly
Taking a picture from above the glass shows the semi-transparent quality of the wine, yet still with panache and liveliness. On the eyes, the wine’s color is violet and crisp. On the nose the wine provides strong floral notes and has medium viscosity. On the palate refreshing blueberry with a tinge of blackberry. Eloquent and refined are the two best words to describe this wine. On the finish, a complex and well-structured tannins reminds one of its pedigree. Soft vegetable notes and pyrazine flavors were note, but not prominent. The 2020 Vermilion Valley Vineyards goes for $28 and is far less expensive than a trip to the Chinon region in France!
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
Typical pairing with Cabernet Franc are more likely to be beef, pork, pasta and cured meats, this evening it was paired with a baked salsa chicken dish. Not a normal pairing but experimenting is the spice of life! Once of my favorite quotes is that “Adventure may hurt you, but monotony will kill you” (Anonymous). This Cabernet Franc with mild tannins engulfed the acidity in the tomatoes and its herbal qualities blended in with the vegetable spices. Butterflied two chicken breasts, added Cayenne pepper, garlic and baked with fresh Pico d Gallo, yellow corn and minced green chilies on top of them. This meal provided a beautiful flavored chicken and the wine surprisingly provided the refreshment and flavors in its lighter style to complement the meal. Served with corn surrounding the chicken. A very good food and wine pairing.
While hosting the blind Cabernet Franc Wine Competition, I am not a judge but hoping Vermilion Valley Vineyards does well.
Sláinte,
Michael
2019 Ehret Family Winery, Bella’s Cabernet Sauvignon – High Acclaim of 99 points!
Photo ©Michael Kelly
The Winery
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.
Knights Valley is located in Northern Sonoma County between Alexander Valley and over the Napa Valley border next to Calistoga.
Photo from Ehret Family Winery Website
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
One of the most tantalizing wines tasted this year. First on the eyes, a tenebrous coloring with heavy viscosity. On the nose, strong and flavorful black cherries burst into the olfactory senses providing an immediate emotional response desiring that first sip. Once into the palate one of the strongest Sonoma Cabernet Sauvignon wines burst into the far reaches of the mouth. Initially a savory deep black cherry greeted one, but upon reflection, an earthy note similar to the famed “Rutherford dust” combined with calcium/limestone minerality appeared along with a tinge of vanilla. On the finish, a wide range of tannins provided the quintessential and triumphant conclusion, starting out with its presence with an edginess and mellowing out to velvety and caressing, but always present. A superb full body wine. At $85/bottle, a surprisingly affordable price point for this drinking experience. Accolades of 99 points and Best of Class from the International Women’s Wine Competition and 98 points and Best of Class from the North Coast Wine Challenge. The wine comes in at 15.5% alcohol and only 300 cases were produced.
This wine just made my annual Best Wines Tasted during the year offering great mouth filling flavor and a long lasting finish. This wine provided a reserved flamboyancy that is desired in a classical Cabernet Sauvignon.
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
A wonderful neighbor Denise Labrie dropped off a pasta dish of Rigatoni with a homemade Bolognese sauce. Added a Cesar salad and some toasted garlic sourdough bread and for a wonderful meal. The wine with its rich tannins and acidity enveloped the red tomato sauce to perfection. A great wine and food pairing.
Sláinte,
Michael
2019 Smith-Madrone Riesling – A Classic Riesling
The Winery
(Photo taken by Matthew Denny)
Smith-Madrone Vineyards is located on 200 acres on top of Spring Mountain west of St. Helena with 38 acres planted in vineyards. The vineyard elevation ranges from 1,300 to 2,000 feet. The Founder, managing partner and enologist is Stuart Smith, Charles Smith is the winemaker and the associate winemaker is François Bugué. Truly a family affair! All the wines are estate and dry-farmed on top of the mountain. Currently their production is approximately 6,000 cases a year. They are producing Chardonnay, Riesling, Cabernet Sauvignon and their iconic Cooks Flat (blend of Cabernet Sauvignon and Cabernet Franc).
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
A quick background on Riesling shows it is the 20th most grown variety and in “terms of importance for quality wines, it is usually included in the “top three” white wine varieties together with Chardonnay and Sauvignon Blanc planted world wide” per Wikipedia. Riesling is adaptable to grow in both warm and cool climates with the flavors varying per temperature respectively of citrus and peach notes for warm, apple and tree fruit for cooler temperature regions.
In the California Dept of Food & Agriculture Grape Crush white wine harvest in 2023 was 1,709,270 tons. Riesling was only 34,057 tons, but it showed an increase of 6% outpacing Chardonnay and Sauvignon Blanc.
The 2019 Riesling is extremely aromatic with floral notes and green apple on the nose. A more golden yellow color than previous vintage with medium viscosity. On the palate, hints of lemon zest, mixed with stone fruits (white peach and apricots) tame the lime citrus. A modicum of beeswax making it extremely mouth filling. On the finish, the minerality comes through strong and pure from either the volcanic soil, or sandstone, limestone or the general rocky soil found on the property. The minerality and acidity is jovial and enticing with a semi-sweet crescendo. Very low residual sugar (.7%) and coming in at 13.3% alcohol, Smith-Madrone Vineyards produced 1,087 cases. The current release is their 2019 and listed on their website for $40/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
Duck, Pork, Bacon, Chicken, Shrimp, and Crab are suggested foods for Riesling. Chose this wine to pair with one of my favorite dishes, Chicken Pad Thai. However with my wife still recovering, this is the first time I prepared it. The Smith-Madrone 2019 Estate Riesling was pulled from the cellar for last night’s meal due to the spiciness of the dish called Chicken Pad Thai. Last evening went with a much more flavorful and spicy recipe. The ingredients were fresh angel hair noodles, virgin olive oil, minced garlic, cooked chicken, eggs, bean sprouts, sliced red bell pepper, green onions, peanuts, chopped cilantro and lime juice. The Pad Thai sauce included fish sauce, soy sauce, brown sugar, rice vinegar, Sriracha and creamy peanut butter! The Riesling’s semi-sweet finish was spot on for this meal.
Photo ©Michael Kelly
Limes were plated to squeeze the juice over the top of the dish. Accompaning the meal was a fresh garden salad and steamed broccoli. The meal packed a punch of flavor and warmth! The 2019 Smith-Madrone Riesling was a godsend. The wine was refreshing and quenched the palate.
Photos ©Michael Kelly
The meal was fixed for friends joining us for dinner and one bringing the salad and the other bringing the broccoli. Beyond the dinner we enjoyed talking and sipping some other wonderful wines during and after the dinner for hours.
Photos ©Michael Kelly
The 2018 Smith-Madrone Riesling had made the Best Wines tasted in 2023 and the 2019 will also make my Best Wines tasted in 2024!
Sláinte,
Michael
2020 Iron Hub Chardonnay – An Under the Radar Great Wine
The Winery
Picture from Iron Hub 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 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 2020 Chardonnay on the eyes was a golden straw color with medium viscosity. The first aromas 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. 300 cases were produced and spent 12 months in the barrel. It sells for $34 a bottle and for my money an excellent price. Immediately, this wine made my list of Best Wines Tasted in 2021 with the 2018 vintage and again this will in 2024 with the 2020 vintage (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
Chose this wine this evening to go with a BBQ’ed chicken dry rub and sauce. The rub consisted of smoked paprika, salt, chili powder, onion powder, garlic powder, brown sugar, chipotle chili powder, dried thyme and pepper. The sauce was a combination of ketchup, molasses (substituted with honey), brown sugar, blackberry preserves, apple cider vinegar and added in additional dry rub. The combination of the spices and rub provided a unique flavoring of delight with a “little heat”.
Photo ©Michael Kelly
After BBQ-ing the chicken, it was accompanied by steamed broccoli and a Yukon Gold potato. The spiciness of the rub and unique tangy sauce paired so nicely with the refreshing and mouth filling Chardonnay. A perfect match of food and wine!
Photo ©Michael Kelly
This wine is always one of my favorites and will need to get back to try some of their other wines!
Sláinte,
Michael
2021 Wood Family “Big Wood Family Vineyards Zinfandel
Photo ©Michael Kelly
The Winery
Not being a large fan of Zinfandel wine, it is always difficult to judge Zinfandel for me. However opening a bottle of the 2021 Wood Family Vineyards “Big Wood” Zinfandel makes life much easier! Wood Family Vineyards, located in eastern Livermore Valley with Rhonda Wood owner & winemaker, has been producing award winning wines for over two decades. You can read more on her background from airline pilot to award winning winemaker at:
https://californiawinesandwineries.com/2016/02/10/wood-family-vineyards-2
Picture from Wood Family Vineyard, Rhonda and Harrison Wood
Her awards are extensive and too numerous to list here in this article. Check out their website at the bottom of this article.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
This wine being released last Christmas season is no coincidence. A good Zinfandel wine will have many of the Christmas spices such as cinnamon, nutmeg and of course peppermint. So first on the eyes a medium dark purple yet semi-translucent brick coloring on the rim with a medium to medium heavy body. On the nose, spices of holiday cheer. On the palate this Zinfandel possesses an abundance of fruit, not sweet, but more like preserves of blackberry, plums and boysenberry. Mouth-filling with rich textures provide layers of enjoyment. On the finish the spices dance merrily in the mouth with candy cane flavor and a slight sweet vanilla pipe tobacco and roasted dark coffee. Tannins are present on the back and roof of the mouth on the finish.
The “Big Wood” Zinfandel is higher in alcohol, the 2021 being 16.3% and provides a bold and full body. This wine is 95% Zinfandel grapes from three Livermore vineyards with 5% Petite Sirah. The high natural acidity pairs well with red sauce dishes, mushrooms, pork, lamb and various cheese. This was aged 20 months in 25% new American oak barrels and the balance being neutral. 640 case were produced and is listed at $40/ per bottle.
The Food and Wine Pairing – “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon
Photo ©Michael Kelly
Pulled this wine tonight to go with a BBQ’ed center cut pork chop. The pork chop was marinated with olive oil, minced garlic, honey mustard, cayenne pepper with salt & pepper. Accompanied by roasted red potatoes with seasoning and a Chinese shredded salad. The BBQ’ed meat imparted a beautiful smoky flavor and the Zinfandel provide a bold fruity flavor that complimented the pork. A very nice pairing with the dinner and enjoyed a glass after the meal. Was so impressed with this Zinfandel, I am now looking for other meals to enjoy with it!
Sláinte,
Michael
2020 Ehret Cabernet Sauvignon, Hillside Reserve – An Amazing Wine!
The Winery
Picture from Ehret Family Winery
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.
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
This wine from their Hillside site comes from the highest elevation blocks on their estate. This is a limited small production of only 50 cases!
First on the eyes, this dark red, almost black wine startled me on the pour! It was followed by a heavy weight viscosity oozing with aromas. On the nose, black and red fruits of blackberry and raspberry swirled about to provide an enticing aroma. On the palate, the fruits raised like a standing ovation of applause with its flavors. Fully body with the intensity of fruit counterbalanced with sweet vanilla pipe tobacco and toasted oak. The finish was unique because on the sip the tannins were smooth and velvety, but on the finish they raised up like a wild stallion, beautifully strong and bold. One of the best wines tasted this year!
I don’t read the winemaker’s notes ahead of time wanting to draw my own conclusions. What I did not know when reading the notes on their 2019, was the pedigree of this opulent wine. Their 2019 received 98 points & Best of Class at the American Fine Wine Competition and 96 points & Double Gold at the Sunset Magazine International Wine Competition. Every drop of this 2020 will certainly repeat being deserving of these awards and many more.. The wine is 15.5% alcohol and the website for their 2019 showed it at $125/bottle. This wine reminded me of many of the better mountain Cabernet Sauvignon’s in Napa like Outpost, O’Shaughnessy, Barnett, Arkenstone, Robert Craig, Viader, etc.
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 warmed up it was time to begin BBQ-ing! This wine was chosen to go with a seasoned and seared ribeye steak that BBQ’ed at 1400 degrees to medium rare. Accompanied by a twice baked potato with parsley and bacon bits (hard to see in this picture). The fruit in the wine married beautifully with the burned sear and the tannins penetrated the meat like a hot knife through butter! An excellent food and wine pairing this evening.
As a footnote this wine just made the listing for my annual Best Wines Tasted during the year! That report comes out the mid-December each year.
Sláinte,
Michael
2021 Vermilion Valley Vineyards Sauvignon Blanc – Lake Erie
The Winery
From Vermilion Valley Vineyards Website
I recently did several stories on Vermilion Valley Vineyards and The Winerie at Sandusky (both labels are the same ownership and winemaker). The Vermilion Valley story was on how delicious their Pinot Noir and who knew the quality of Pinot Noir could be grown in Ohio.
The second story was on a wine seldom seen in California and many have never tasted, Lemberger wine.
https://californiawinesandwineries.com/2024/03/10/the-winerie-at-sandusky-2021-lemberger-wine
Vermilion Valley Vineyards has 100 planted acres in four different locations. With micro climates, this allows all his wines to be 100% estate grown. What is interesting about Ohio is that some 370 wineries exist but only 900 acres of grapes are planted! Doing some simple math, removing the five largest vineyards in the state, you are left with each winery having a one acre parcel! Thus many wineries in Ohio rely on importing juice from various areas like the Central Valley of California and Washington. That is one of many unique characteristics of Vermilion Valley Vineyards and their estate wines.
Currently they produce the following red wines: Pinot Noir, Cabernet Franc, Cabernet Dorsa, Cabernet Sauvignon, Lemberger, Chambourcin, Dornfelder, Nebbiolo, Malbec, Pinotage and Merlot. Ditto for their white wines producing: Muscat Ottonel, Riesling. Gruner Veltliner, Müller-Thurgau, Traminette, Pinot Gris, Chardonnay, Gewürztraminer, Valvin Muscat, Ribola Gialla, Petit Manseng, Sauvignon Blanc, Semillon, Albariño, Pinot Blanc and Arneis. That is a wide variety of wines and all estate grown!
You can read their webpage about their high level of sustainability incorporating land use and their buildings. Link at the bottom of the page
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Two days this last week, had a very nice crisp and fresh Sauvignon Blanc. This coming from Ohio, is the first one I have tasted from the region. Definitely an “Old World” bent with clarity and light golden in color. On the nose, aroma’s of orange blossoms and slight spring grasses. On the palate, the dominate characteristic was its minerality and a hint of Mandarin oranges. The finish again showed the minerality and great acidity. At a very reasonable price per their website.
The Food and Wine Pairing – “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon
Photo ©Michael Kelly
Brought this wine for dinner with our Friday Night Wine & Dine group at Verona18. Dinner was supposed to be a grilled Mahi Mahi with a citrus salsa, basmati rice and sautéed seasonal vegetables. Unfortunately it was served with a egg batter and panko encrusted, which did not enhance the wine experience. So the pairing was average, but the wine was delicious.
Other delicious wines were enjoyed during the dinner from Amador County, Sonoma Valley, Paso Robles and Oregon.
Photo ©Michael Kelly
Sláinte,
Michael
https://californiawinesandwineries.com
https://www.vermilion-valleyvineyards.com
https://www.coppervalleygolf.com/homepage/current-operations
2022 Ehret Family Winery – Sauvignon Blanc
The Winery
Picture 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.
Geography of Knights Valley and Bavarian Lion Vineyards
Knights Valley is located in Northern Sonoma County between Alexander Valley and over the Napa Valley border next to Calistoga.
Map courtesy of Vintroux https://vineyardandwinerysales.com/
Below is a picture of the Ehret Bavarian Lion Vineyards in Knights Valley.
Picture of a portion of Bavarian Lion Vineyard from their website
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
This was my first experience tasting an Ehret Family wine. I chose this one based on the meal (see below) and was very intrigued and impressed with the wine. They use a low temperature tactic in their words “to enhance and concentrate the fruit expression”. The fruit is from the warmest AVA in Sonoma County with the vineyards ranging from 400-800 feet in elevation. The soil is very gravelly with sandy loams mixed with sedimentary and basic rock. This topography provides a well-draining vineyard.
First on the eyes this was paler than most Sauvignon Blancs of recent reviews. But the light coloring produced a flavorful wine. On the nose a clear aroma of mandarin wafted into the senses. On the palate a truly “old world style” of Sauvignon Blanc proceeded to enliven the experience of this wine. Lively acidity and flavors of honeydew melon with soft grapefruit notes covered the corners of the mouth. The finish was clean and long with minerality appearing at the crest of the experience. Often Sauvignon Blanc’s slap you upside the head with tremendous citrus note and mouth puckering acidity. Now that type of wine is great with certain foods as all wines have a designated partner! This wine with a softer profile with a more delicate touch provided a wonderful and mouth filling experience.
The wine is listed at $42/bottle on their website and recently won Gold and 92 Points at the 2022 Sunset Magazine International Wine Competition. It recently won BEST of Class at the 2024 San Francisco Chronicle Wine Competition. It comes in at 14.8% 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 a chicken breast butterflied with Pico de Gallo and corn. Some spices were added before baking the chicken. Accompanying the chicken and corn was also a chopped Southwestern style salad.
Photo ©Michael Kelly
Three wines were suggested with this meal were: Pinot Grigio, Chardonnay or Sauvignon Blanc. This Sauvignon Blanc with its minerality and fruit provide just the right amount of softness to caress this meal. A very good food and wine pairing with the 2022 Ehret Family Winery Sauvignon Blanc.
Sláinte,
Michael
https://californiawinesandwineries.com
https://ehretwinery.com/
2021 Vermilion Valley Vineyards Cabernet Sauvignon – Heads Up Napa Valley!
Picture from Vermilion Valley Vineyard
The Winery
I recently did several stories on Vermilion Valley Vineyards and The Winerie at Sandusky (both labels are the same ownership and winemaker). The Vermilion Valley story was on how delicious their Pinot Noir and who knew the quality of Pinot Noir could be grown in Ohio.
The second story was on a wine seldom seen in California and many have never tasted, Lemberger wine.
https://californiawinesandwineries.com/2024/03/10/the-winerie-at-sandusky-2021-lemberger-wine
Now hold on to your hats!! Just tasted their 2021 Cabernet Sauvignon from Lake Erie region. While having been a big California Sauvignon fan for over 40 years and tasted thousands from around the world, this is the first Cabernet Sauvignon that was comparable to a Napa Valley Cabernet. Each terroir is unique but this was very similar in taste. Now that may not sit well with many folks, but it is a testimony to the winemaker Joe Juniper and sustainable farming practices to create a solid wine.
Vermilion Valley Vineyards has 100 planted acres in four different locations. With micro climates, this allows all his wines to be 100% estate grown. What is interesting about Ohio is that some 370 wineries exist but only 900 acres of grapes are planted! Doing some simple math, removing the five largest vineyards in the state, you are left with each winery having a one acre parcel! Thus many wineries in Ohio rely on importing juice from various areas like the Central Valley of California and Washington. That is one of many unique characteristics of Vermilion Valley Vineyards and their estate wines.
Currently they produce the following red wines: Pinot Noir, Cabernet Franc, Cabernet Dorsa, Cabernet Sauvignon, Lemberger, Chambourcin, Dornfelder, Nebbiolo, Malbec, Pinotage and Merlot. Ditto for their white wines producing: Muscat Ottonel, Riesling. Gruner Veltliner, Müller-Thurgau, Traminette, Pinot Gris, Chardonnay, Gewürztraminer, Valvin Muscat, Ribola Gialla, Petit Manseng, Sauvignon Blanc, Semillon, Albariño, Pinot Blanc and Arneis. That is a wide variety of wines and all estate grown!
You can read their webpage about their high level of sustainability incorporating land use and their buildings. Link at the bottom of the page.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
The expectations for this wine were set minimally as per my earlier comment. While Cabernet Sauvignon grapes and subsequent wines grow well in other areas, Oregon, Washington, etc., I have not had what I call any Cabernet Sauvignon that was grown in a different state, taste like it came from Napa Valley. Lo and behold, this week, I was tasted and to my amazement, this 2021 Vermilion Valley Vineyards from Lake Erie came as close to if not equal to many Napa Valley Cabernet Sauvignon. Joe via correspondence mentioned that this vineyard is “on pace with Rutherford/Oakville as far as heat”. While stating humbly that the vineyard site is not anything incredible, he is proud of the site and just “tries to play to the strengths of the fruit” and have “been fortunate to have been able to put together a string of solid vintages”.
Firstly on the eyes you notice a deep red almost black coloring with a medium heavy viscosity. On the nose, blueberry fragrances waft in the olfactory senses with aromas of pipe tobacco and black pepper. On the palate where it shows the pedigree of uniqueness and quality of cherries, a chewy full body Cabernet Sauvignon with layers of structure and secondary flavor of dark chocolate offering a modicum of a sweet kiss. On the finish is where one is startled thinking of this as a Napa Valley Cabernet Sauvignon with leathery and jagged tannins providing what can only be described as “spot on”.
I was so impressed I capped and browned bagged the wine and took over to a friend and fellow wine judge for his comments. Here they are randomly assembled: “appellation being high elevation, color deep ruby, pleasant fragrant, berry dominate on the nose- perhaps strawberries or boysenberry, pairing would be great with most meats, pork roast and even chicken biryani”. He concluded his text to me after being instructed to remove the bag brown with “Lake Erie? Amazing? Would never have imagined that region!”
Joe Juniper mentioned he was close to getting his license to export to California and at $32/bottle in my opinion, he will sell out instantly!
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
Chose this wine to pair with a Carne Asada steak. Started with a tenderized and marinated flank steak incorporating the following spices: olive oil, soy sauce, fresh orange juice, fresh lime juice, minced garlic, minced three jalapeño peppers with the seeds, ground cumin, salt & pepper and mesquite seasoning. Seared and BBQ’ed and topped off with some additional jalapeño peppers. Accompanied by a Yukon Gold potato. The wine held up to the steak and spices with its tannins and fruit providing a gorgeous food and wine pairing.
This wine just made my annual Best Wines tasted which is published each December.
Sláinte,
Michael
2019 Peterson Zinfandel, Dry Creek – Comfort Wine
Photo from Peterson Winery website
The Winery
Photo from Peterson Winery website
The winery was founded by Fred Peterson and has been producing wine in the Dry Creek Valley for 30 years. Fred’s approach to winemaking was and is still a philosophy called Zero Manipulation. The goal is simply to use “low tech” and a “high touch” to produce wines with a “sense of place and soul”. In so enacting this approach it allows them to capture the essence of the vineyard, the character of the grapes and bring forth the soul of the vineyard. Having the estate winery at 1,000 feet elevation Fred states it “adds aromatics and texture to the wine… and provides a peppery quality”. At the higher elevation, means more sunlight hours and darker richer fruit.
Photo from Peterson Winery website
His son Jaime became the assistant winemaker in 2002 and in 2006 took over responsibilities as winemaker. Jaime continues the founding philosophy and presents each vintage/vineyard to stand by its self with Zero Manipulation with no additional tweaking or homogenizing the wine.
The Vineyard or Zinyard as it is called:
Photo from Peterson Winery website
Paul and Yael Bernier farm in the Northern part of Dry Creek is where the grapes come from. It is on the East Bench in Dry Creek Valley. The Peterson’s chose the Swan on the label as the Zinfandel from here is considered elegant and balanced.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
The wine was intriguing on various levels. First is was semi-translucent and with an uncommon clarity. Appearing not like a hearty Zinfandel, yet it packed sufficient weight. It is 82% Zinfandel and 18% Petite Sirah providing a unique tasting experience. First on the eyes bright clarity as seen in the photo. On the nose, aromas of cherry and stewed plums. On the palate the fruits are present but contained to a smooth sipping wine. The finish followed with strawberry tastes and a mix of a dry Zinfandel and Petite Sirah lingering in the background. Elegant and easy to taste and enjoy – like a recliner after a hard day’s work!
The wine is aged 22 months in 100% 6-10 year old oak barrels and comes in on the low side for a Zinfandel at 13.1%. It sells for $36/bottle. Only 100 cases produced and is unfiltered and unrefined.
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 my wife down with an injury, our friend Mary Goulart dropped off homemade beef stew with potatoes. The stew was a delightful comfort food for the weather as well as for my wife. Having the “mellow” Zinfandel was a perfect combination with the meal. Enjoyed a glass with the dinner as well as a glass after dinner by itself.
Sláinte,
Michael