Cabernet Franc
A Tasting Experience and Conversation with Steven Mirassou at Steven Kent Winery
Photo from Steven Kent Mirassou
A week ago, I had an opportunity to sit with Steven Mirassou to recount the years of friendship and examine Cabernet Franc for the future, especially for Livermore Valley. This was the day after the Livermore CabFranc Fest where we briefly spoke along with Beth Mirassou.
Photo ©Michael Kelly
The conversation was intriguing and revealing about some of the new directions of the winery. We started the conversations in his words “zealous quest” to produce the best Cabernet Sauvignon in California. While still committed to making one of the best in California, he has quietly conceded to Napa Valley. His Lineage offering is superb and has gained both national and international recognition, a premier Cabernet Sauvignon. While discussing his time, energy and effort in this quest, I think he has put this on the back burner rather than fully acquiesce to another region! Mirassou stated that while he loves Lineage and the other Cabernet Sauvignon based wines, he continues to make and feels compelled to showcase the variety that he loves the most and which has the greatest potential to deliver to the Livermore Valley the attention he believes it desereves.
Photo ©Michael Kelly
Steven’s interest, rather I should say, his rabid obsession with Cabernet Franc, has always been present in the almost thirty years we have known each other. At Steven Kent Winery, he always made a standalone Cabernet Franc. In fact, while producing many of his Cabernet Sauvignon varietals, he often included a smidgen of Cabernet Franc to augment the flavor profile stating “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 lengthen Lineage’s finish”. Each varietal in a Bordeaux style blend brings its own unique quality and character. As Aristotle in his writings 2,372 years ago in his book on Metaphysics stated “in the case of all things which have several parts and in which the totality is not, as it were, a mere heap, but the whole is something besides the parts”. Then Euclid with his mathematics approach from his book Elements, Common Notion, stated “The whole is greater than the part(s)”. You can read the entire story of Lineage Wines at: https://californiawinesandwineries.com/2022/12/29/2012-lineage-the-aristotelian-euclidian-connection/
After fully considering and realizing the full potential of Livermore Valley, Cabernet Franc is now at the forefront of this passion. It started a few years back with the introduction of L’Autre Côte offering. It started out as a single offering (etched bottle) and has quickly morphed with many others.
The first one being his etched bottle which made the wine community stand up and take notice. At the 2022 International Cabernet Franc Wine Competition with his first entry with L’Autre Côte, he came away from both sets of judges (Professional & People’s Choice) with the prestigious Best of Class award. This was the only wine entered from all five categories to receive this double acclaim.
More recently he presented a provocative idea of Cabernet Franc. He offered the same harvested grapes fermented in three different vessels and aptly named them accordingly: Steel, Wood and Rock. The Steel aging the juice in stainless steel, Wood aging it in French oak barrels and Rock in concrete receptacle. While talking we tasted the Steel which was surprisingly “zingy and acid driven”. We then tasted a blend of all three, called the Elements. This then spent a year in bottle. The Elements produced a rounded and a full mouthfeel experience. The 2023 Cabernet Franc Elements blend, which was released in November 2024, was one of the favorite wines tasted of the various vessels. A few cases are still are available in the Steven Kent Tasting Room or on-line. It provided a beautiful contrast with a Yin-Yang of smoked paprika/sage in one direction and in the other a bell peppers (light pyrazines)/tomato characteristics. Key was the tannin momentum throughout the tasting exercise from first sip to the finish.
Photo ©Michael Kelly
One other new consideration for Steven is that this lineup is slated for the wholesale/retail market. While in the past his Lineage line was about a higher end market aimed at connoisseurs and wine aficionados, his quest is to spread Cabernet far and wide within a moderate price range.
Photo ©Michael Kelly
We discussed various aspects of Cabernet Franc from his CabFranc-A-Palooza to my International Cabernet Franc Wine Competition and how the world is now ready for Cabernet Franc to be one of the dominant varietals in the market. Both of us have written extensively about why and how Cabernet Franc is deserving of this recognition as a grape that can grow in a variety of climates and produce varying results to augment and show the versatility in food pairings with Cabernet Franc.
Photo ©Michael Kelly
Steven had thieved some barrel samples into lab bottles. Here is where Steven introduced a new direction with his Cabernet Franc. Having been familiar with Steven’s Cab Franc offerings, this was the demarcation of this afternoon’s conversation. The first lab sample was from a new vineyard called Morgensen clone 214, one of the dominant clones planted in the Loire Valley. This wine while absolutely delicious showed a decided turn from Steven’s normal lighter French style of Cabernet Franc. This was the darkest of the three and when in the mouth, was “chewy and bold” and figuratively slapped you in the face to pay attention to its structure and layers of uniqueness. This was aged in a 500L puncheon for 1 year. He only made three barrels, and I was only halfway kidding, asked that he ship one of the barrels to my house—it was of another level of quality and hit my bullseye target profile for Cabernet Franc. This was picked from the vineyard on Oct 3rd. Steven felt this was of such a higher quality that a percentage will go into the premier L’Autre Côte Cabernet Franc production. This “new vineyard” will produce some of the best Cabernet Franc I have tasted and can hardly wait for it to be released.
The second lab tasted was aged in 225-liter barrique that produced a mellower characteristic Cab Franc but still had noticeable tannins and acidity in the mid-palate. This was picked from the vineyard on Oct 17th.
The third lab sample tasted was clone 332 and also picked Oct 17th.
The last wine tasted was the 2022 Ghielmetti clone 332 single vineyard series that will be released in September of 2025.
Towards the end of our conversations, we circled back on the various forms of Cabernet Franc being produced. I mentioned the wines entering the International Cabernet Franc Competition this year in Copperopolis for the “Specialty Division” from Sparkling Blanc to Appassimento versions. Also discussed the Professional Judges Grand Sweepstakes winning wine from Yates Family and their 140-year-old Roman press (not in use, but in their winery/house) and a Cab Franc from Creekside Cellars from Colorado that won the People’s Choice Grand Sweepstakes, grown at 5,000 feet elevation. On my next visit to Livermore, I will bring a couple of these unique wines to taste with Steven.
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Photos ©Michael Kelly
For reference, Steven’s 2022 L’Autre Côte won Double Gold and Best of Class ($106 and up) from both the Professional Judges and People’s Choice Judges at the 2025 International Cabernet Franc Competition.
While the tasting of the various wines was so very enjoyable, perhaps the conversation, insights and intense laughter on many wide-ranging subjects was even of a higher quality. The Cabernet Franc varietal is in solid hands for the future with Steven. Looking forward to our next visit.
Sláinte,
Michael Kelly
2022 Selvagrossa “Poveriano” Cabernet Franc from Italy
Background
Met the owner and distributor for Vinity Wine Company in Emeryville, California at CabFranc-a-Palooza in June, 2025. They were pouring a couple of Cabernet Franc wines from Italy. I have been intrigued by Cabernet Franc wines from Italy for the last few years since Daryl Corti won the Best of Show for his wine from Italy from both the Professional & People’s Choice Judges in 2023 at the International Cabernet Franc Competition.
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
This wine comes from the Marche region in Central Italy (in red on the map below), located on the Adriatic coast. The vineyards are located 12 km east of the coast in the hills of Pesaro at an elevation of 325 feet. The wine spent 14 months in French barriques being 50% new and 50% neutral. Additionally the wine spent six months in bottle before being released. The alcohol level was 13.5%.
The wine on the eyes was cavernously deep red with medium-heavy viscosity. On the nose, lush red and black fruits rose to greet the imbiber. Present were a modicum of pyrazines (green bell pepper) and spices. On the palate, a rustic old world Cabernet Franc was immediately noticeable with dark cherry flavors, earthy minerality and complex structure. The finish was surprisingly smooth with silky soft tannins and very well balanced.
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
Went to the Wine Steward in Pleasanton, California and spoke with Jim Denham looking for a recommendation for dinner with either a Nero d’ Avola or Montepulciano d’ Abruzzo. He alternatively suggested this wine for a chicken cacciatore meal this evening at a good friend’s home in Livermore, California. Cacciatore is a rustic Italian dish that has braised chicken in a flavorful tomato sauce with vegetable and herbs. Accompanied by a fresh salad. This wine provided fruit flavors surrounding each morsel consumed this evening! Very nice food and wine pairing.
The dessert was a homemade crust and strawberry pie that was spectacular.
Photo ©Michael Kelly
And if this wasn’t decadent enough, freshly whipped cream crowned this delicious slice!
Photo ©Michael Kelly
The only thing better than this gorgeous wine and delicious food was catching up with good friends with conversations both lighthearted and heart-felt. Thanks, Gomes, for a wonderful evening!
Sláinte,
Michael Kelly
Quady North’s Award-Winning Cabernet Franc Sparkling Wine
Photo ©Michael Kelly
Background
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Photos ©Michael Kelly
At the 5th International Cabernet Franc Wine Competition & Celebration, Quady North won Best of Show from both the Professional and People’s Choice Judges in the Specialty Division. Both sets of judges also awarded them a Silver Medal. The Specialty Division included Cabernet Franc Blanc, Sparkling and other presentations representing a minimum of 50% Cabernet Franc grapes.
The Winery
Photo from Quady North website
The winery was founded in 2005 when Andrew and Laurel Quady partnered with their son, Herb. They are located on a 100-acre estate vineyard in the Applegate Valley of Southern Oregon. The winery is known for the Rhone varieties of Syrah and Viognier as well as their Cabernet Franc. They also source from other vineyards in Southern Oregon as the warmer temperatures are found there. They are committed to small production to showcase the expressive vineyards of Southern Oregon.
Photo from Quady North website
Herb and his wife Meloney made their first vintage in 2006. Herb was working as the winemaker at Troon Vineyard. The original planting was named “Mae’s Vineyard” after their eldest daughter Margaux Mae. In this vineyard, Syrah, Viognier, Cabernet Franc, Grenache, Tannat, Malbec and Orange Muscat were planted. In 2011 a second planting was named for the younger daughter Serafina Eevee and planted with Grenache Blanc, Marsanne, Roussanne, Cabernet Franc, Grenache Noir and Malvasia Bianca. Both vineyards are certified sustainable and Certified Organic.
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Do you know the name of the cage that is on sparkling wine? It is called a muselet. It comes from the French word museler meaning to muzzle since the carbonation pressure is intense. The typical pressure of a bottle of sparkling is between 70-90 pounds per square inch, more than double most car tire pressure. The muselet helps secure the cork in the bottle and keeps it sealed.
The soft amber coloring of the champenoise method wine shines brightly in the bottle and the glass. It is both intriguing and alluring in its color. It is medium body viscosity. On the nose are aromatic floral and pomegranate. On the palate, the dominant flavor of green apples floods the mouth with each sip. Surprisingly, very little typical Cabernet Franc notes of pyrazines (green peppers) and distinct other Cabernet Franc flavors appeared. In fact, this wine was refreshing and very enjoyable without the typical Cabernet Franc notes. It did have a secondary flavoring of ripe raspberries. On the abbreviated finish, still provided enough “umph” to complete the tasting with the brut dryness and lively acidity.
Wine Enthusiast rated it 95 points. It was made with 100% Cabernet Franc grapes using extended tirage (10 months), making it 26 months before disgorging. 2019 sold for $39/bottle and came in at 11.9% alcohol.
This wine will make my annual list of the Best Wines tasted during the year 2025, which comes out in December. Approximately 2% of the 1600-1800 wines tasted make the list and it is split between under $50 and $51 and above price points.
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
I decided to pair this sparkling wine with mesquite pork chops. They were seasoned with a dry rub of onion powder, garlic powder, brown sugar, smoked paprika and mesquite seasoning. The pork chop was plated with Cherry Pepper Sauce from Steward & Jasper Orchards. Accompanied by baked potato wedges with Russet potatoes cut into eights with olive oil, onion powder, garlic powder, smoked paprika, sea salt, black pepper, grated parmesan cheese and chopped fresh parsley. Choosing this wine was “unusual” but took the chance. It paid off in spades as it was refreshing and lively wine with its abundant fruit contrasting beautifully with the smokey and tangy pork chop and even the potatoes!
Photo ©Michael Kelly
After dinner the temperature was still in the high 80’s and moved to the patio. Used one of the new one-inch REUSACUBE’s to keep the sparkling wine cool (without diluting it) and it worked very well.
Sláinte,
Michael
2020 Ancient Peaks Cabernet Franc and Mesquite Chicken Salad
The Winery
Photo from Ancient Peaks Website
Up until a couple of years back, I had not tasted Ancient Peaks Cabernet Franc, nor was I really aware of their winery. I was so impressed from my first sip, I scheduled to visit them in December 2023 and have enjoyed their wines ever since. The winery was founded by Karl Wittstrom, Rob Ross and Doug Filipponi. Mike Sinor has been the founding winemaker since the first vintage in 2006.
Map from Ancient Peaks Website
Once understanding that the property contains five unique soil types: rocky alluvium, ancient seabed, granite rock, shale and volcanic you can now understand their “unique label” featuring the soil types. On the property they make white wines of Viognier, Chardonnay and Sauvignon Blanc. Red wines produced include Zinfandel, Cabernet Sauvignon, Merlot, Cabernet Franc, Petite Sirah, Pinot Noir, Petit Verdot, Malbec and red blends. They even produce fermented mead, produced from honeybees. The estate is comprised of 14,000 acres and 900 acres are under vines.
For a complete background and detailed story on Ancient Peaks click on a previous story:
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
The 2020 Ancient Peaks Cabernet Franc wine is dark and opulent on the eyes and with medium-heavy viscosity. On the nose, blueberry and blackberry wafted into the senses beckoning and drawing one to partake in the first sip. On the palate, the fruits burst into a parade of flavor profiles, coupled with plum and secondary flavors of coffee and vanilla. The finish was expressive with grippy tannins and an intense structure, not typical of Cabernet Franc from the region. A real surprise and welcome treat!
The wine consists of 92% Cabernet Franc and 8% Merlot. Their limited-edition offering was hand selected from their finest vineyard rows and aged for 23 months in 50% new French oak. The price is $50/bottle and belongs in their Pearl Collection. The wine comes in at 14.9% alcohol and is extremely smooth.
This wine just made my annual list of Best Wines Tasted in the calendar year for 2025 as it had in 2024! This is truly an enjoyable and amazing 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
Another light summertime meal when the temperature reaches close to 100 degrees. Paired this evening with mesquite chicken salad. Salad included shredded lettuce, chicken sauteed with mesquite spices, combination shredded cheese, minced purple onion, cut tomatoes and topped with multicolored tostada chips. Accompanied by chips and cheese. While not a typical food and wine pairing it was very good. The fruit from the wine, synchronized wonderfully with the tangy chicken. I always enjoy finding “new pairings” with wines as I remember the anonymous quote “Adventure may hurt you, but monotony will kill you”. Dessert was watermelon pieces (not shown).
Sláinte,
Michael
2021 Ledson Winery & Vineyards Cabernet Franc – One of the Best Ever Tasted!
Photo from Ledson Winery
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo from Sonoma County Tourism
The wine comes from one of the smaller districts in Sonoma County AVA, Moon Mountain. Here is a map showing the area which has elevations from 200 feet to 2200 feet. From this vineyard you can see San Francisco some 50 miles away!
Photo ©Michael Kelly
The 2021 Ledson Cabernet Franc, Moon Mountain District, won the 2025 International Cabernet Franc Wine Competition Best of Category ($86- $105) by the People’s Choice Judges and Double Gold medals. They also won Double Gold Medals from the Professional Judges. A rare feat!
Photo ©Michael Kelly
This wine on the eyes was a cavernous deep purple coloring with medium heavy viscosity. The aromas were intensely vivid with blackberries. On the palate, this wine simply “broke out from the herd” with flavors so distinct and desirous of blackberry, raspberry with dark chocolate. The wine was so well balanced with fresh dark fruits and counterbalanced with just a tinge of pyrazines (bell pepper) and vanilla. The finish provided enormous soft and silky tannins. An enormously dense and complex wine. As a wine connoisseur of Cabernet Franc for over 40 years, this is one of the top 20 Cabernet Franc I have experienced! If you want to understand the enormity and essence of Cabernet Franc, this is one of the best to try.
Photo ©Michael Kelly
It was aged 28 months in French oak barrels, with 50% being new. The wine sells for $98/bottle with the alcohol level being 14.9%. A truly special bottle of wine from Ledson Winery & Vineyards with just 231 cases produced. Obviously this wine just made my annual “Best Wines Tasted This Year” for 2025 (comes out 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
Dinner with this wine was a tri-tip steak, marinated for ten hours in Chaka sauce and slices of pickled jalapeño peppers. Grilled with the peppers on the top surface. Sliced and served medium rare and garnished with parsley. Accompanied by a Yukon potato with fresh chives with cherry tomatoes, fresh mozzarella balls in Italian dressing, basil and salt/pepper. First time trying the pickled jalapeño peppers and next time will add the juice to the marinade. A wonderful food and wine pairing with the fruit of the wine surrounding each bite of the meat.
Photo ©Michael Kelly
Cabernet Franc works so well with this meat as the wine with its medium body, velvety tannins and acidity standing up to the fattiness of the tri-tip steak. The fruit flavors of the wine along with its earthiness and peppery/herbal notes, synchronize with the savory and smoky flavors of the BBQ’ed meat.
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 speak 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 they offer more than 70 wines annually! More information on Ledson Winery can be found at:
Sláinte,
Michael Kelly
2023 LXV Wines Blanc de Franc – An Exquisite and Rare Wine
Photo ©Michael Kelly
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
There is a fine line between poetry and wine. Add the rich and proud heritage of Indian culture, the descriptions become intertwined. When thinking about Indian poetry it conjures up rich imagery and philosophical depth. Adding a lyrical poetry element and you have an appropriate description of this wine!
Photo ©Michael Kelly
Immediately upon pulling this wine out of the cellar is the noticeable unique coloring. While being a “blanc” it possesses a color of salmon, peach and gold in a radiant presentation. Upon opening the wine aromas enter the senses and provide a warm greeting of exotic fruits. On the palate is where this wine shines with liveliness, somewhere between a jitterbug dance and a sensuous tango. Flavors of fresh white peach dominate and closely followed by honeydew melon. The textual feel is unique for a white Cabernet Franc filling the mouth from corner to corner. The weightiness is very similar to a Roussanne/Marsanne blend. This heaviness comes from the sur lie stirring and élevage. The finish provides a beautiful clean minerality and a touch of vanilla.
It is 100% Cabernet Franc Blanc and lists for $75/bottle. It comes in at 13.8% alcohol and 115 cases were produced. The grapes came from Eckert Family Vineyards in Adelaide and were selected from sun exposure vines to burn off the pyrazines. The grapes where gently pressed and fermented in tank and then aged for 10 months in French oak barrels.
Photo ©Michael Kelly
This wine will make my annual Best Wines Tasted list for 2025 in the above $51 category. The unique color, substantial mouthfeel and exotic tastes catapulted the wine for inclusion.
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 chicken and bok choy stir fry. In addition to the chicken and bok choy, white mushrooms were added. All were cooked on the stove in a cast iron pan with cornstarch, canola oil, dark sesame oil, white onions, ginger root, minced garlic, water and a tinge of soy sauce. Again, a delicious summertime “light” meal with a refreshing wine, hit the bullseye!
The Winery and Wine Tasting Experience
LXV provides a unique tasting experience. So much so that they were rated one of the Top 10 tasting experiences as rated by USA Today. LXV, besides holding regular wine tastings, they also provide an optional spice pairing. The spice pairings are far reaching with Peruvian, Mystic Orient, Smolder Notes, Turkish Shores, Shmeli Suneli and many more spice packets. One is whisked away with their varietal and proprietary blends to capture the adventures of different cultures and culinary treats.
Photo of Neeta Mittal from their website
The idea of exotic spices started with Neeta’s mother in a town south of Mumbai. Her mother would regularly visit the spice markets to purchase fragrant herbs and spices to go with their handmade Tandoori Masala. One of the goals of spice tasting is to open the confined discussion of pH and acidity of wine to a broad horizon of international flavors.
Today they offer besides a variety of “Bordeaux influenced wines”, others like Sangiovese, Nebbiolo, Syrah and many more. For more information you can read a previously published story:
Sláinte,
Michael Kelly
2020 Creekside Cellars Cabernet Franc – Spectacular Wine and Grand Sweepstakes Winner at 6th Annual International Cabernet Franc Competition
Background
Photo ©Michael Kelly
At the 6th Annual International Cabernet Franc Competition Creekside Cellars entered for their first time and came away with lots of awards. First, they won Best of Class and Double Gold Medals in the Southwest Division (Arizona, New Mexico, Colorado and Texas) from the People’s Choice Judges. Secondly, they stole the show winning the Grand Sweepstakes from almost 100 wines submitted from 14 states and 3 countries! The Professional Judge’s awarded them a Silver Medal. This marks the first time a Grand Sweepstakes winner came from outside of California. Past winners hailed from Sonoma, Napa, Livermore Valley, Paso Robles, etc.
The Winery & AVA
Photo of Grand Valley AVA from Wikipedia
Bill and Anita Donahue turned a hobby started in the early 1980’s into a family business. Creekside Cellars became a bonded Colorado winery. They opened their doors in 2000 and in 2002 planted their own vines in Palisade, Colorado called the Vinelands. All their wines are produced in Evergreen, Colorado with 100% Colorado fruit.
Photo of Creekside Cellars tasting room from their website
They are located at 28036 CO-74 in Evergreen, Colorado. The winery is about 33 miles west/southwest from Denver City Center. The Vineland vineyard is located at 5,000 feet elevation in the Grand Valley AVA which ranges from 4,000 to 5,000 feet elevation.
Photo of Creekside Cellars deck from their website
Creekside doubles as a Mediterranean café with an outdoor deck overhanging Bear Creek. This setting is ideal to indulge in mouthwatering treats and delicious wines. Creekside café is well known for their paninis, salads, olives, fine cheese and scrumptious antipasto platters, a crowd favorite, while sipping a bottle of their wines.
Photo of Creekside Cellars website
Today for their white wines they produce Chardonnay, Viognier, Riesling and Roussanne. For their red wines they offer Cabernet Sauvignon, Merlot, Syrah, Petite Sirah, Petit Verdot, Rosso, Robusto and of course their Cabernet Franc. They do offer an assortment of dessert wines. Over the years the winery has won the Governor’s Cup Case Best of Show for their red wines (Cab Franc, Cab Sauvignon, Petit Verdot, etc.). A very nice feat for a winery producing between 1,500 to 2,000 cases annually.
Photo ©Michael Kelly
When talking with Bill about the ownership of the winery and winemaking in a conversation he stated “the winery owns me”. A candid insight to his dedication to the winery and producing quality wines.
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
He uses 100% new tight grain oak barrels from the Appalachians with a variety of toasting levels. He mentioned he has less than a dozen cases in inventory and 2021 Cabernet Franc vineyards were decimated by hard frost. His next release will be the 2022 vintage being released early summer.
Photo ©Michael Kelly
On the eyes a very deep dark almost black coloring and heavy weight viscosity. Immediately upon opening the bottle it was very tight with almost no aroma. Let it breathe for over one hour, then the aromas burst forth like trumpeters announcing the king is arriving! The senses were engulfed with blackberries, cloves and oak. Once a sip was taken, the palate was immersed in blackberries, black tea and vanilla with no pyrazines (bell pepper notes). In speaking with Bill, he had mentioned that at 5,000 feet elevation the intense sunlight burns out the pyrazines to make a silky-smooth Cabernet Franc and indeed that was evident. At the finish it was calm as a reflective lake with stillness, yet tannins, leather, roasted coffee and soft pipe tobacco were present with either vanilla or caramel. This wine can be enjoyed by itself but with food it comes to its fullness.
Photo ©Michael Kelly
The wine is listed on their website at $45/bottle and is aged 36 months in Appalachian oak barrels delivering a complex and structured wine. This wine will make my annual Best Wines Tasted for 2025 both for quality and value in the under $50/bottle category!
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 tenderized 8-hour marinated tri-tip steak in Chaka sauce. Seared at 1500 degrees on the barbeque and served medium rare. Accompanied by a Yukon potato and medley of various halved tomatoes (cherry and Valentino) seasoned with virgin olive oil, garlic, onion powder, Italian seasoning/herbs, Himalayan Sea salt, pepper with Italian mozzarella balls and fresh basil.
A wonderful food and wine pairing that was enjoyed while sipping this wonderful wine!
Sláinte,
Michael Kelly
2020 Pearmund Cellars Cabernet Franc
The Winery
Photo from Pearmund Cellars
Chris Pearmund bought the Meriwether Vineyard in 1966, located in Broad Run, Virginia 41 miles due west of Washington, D.C. His goals were simply stated as: 1) having wines from Virginia vineyards in every bottle 2) Quality wine second to none 3) Focus on innovation, education and experience. In 2002 Pearmund Cellars winery was established. In 2002 they were the 47th winery in Viriginia and today 300+ wineries are thriving in this rich historical wine state.
Photo from Pearmund Cellars
Today they produce Chardonnay from the oldest planted vines in Virginia on their estate. They also source from another 100 acres around the state. Wines currently being offered are Viognier, Riesling, Late Harvest Vidal, Merlot, Cabernet Franc, Cabernet Sauvignon, Petit Verdot and Ameritage (blend). They produce about 7,000 cases annually. Their wines have won awards from Sunset International Wine Competition, American Wine Society, Harvest Challenge and SF International Wine Competition.
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
First on the eyes between semi-transparent and red brick coloring with medium viscosity. On the nose ripe bing cherries waft into the sense as the dominate aroma. On the palate the spicer side of Cabernet Franc with a lively pepper note. The finish is mellow and beckons another easy drinking sip. Tannins are reserved and kept in check.
The wine is made from 100% Cabernet Franc grapes. The 2020 won Double Gold at the SF Chronicle Wine Competition. It is listed on their website at $37/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
Chose this east coast Cabernet Franc which is typically lighter in both texture and taste to go with a mesquite chicken. Accompanied by a Yukon Gold potato and a fresh garden salad. First time going with a Cabernet Franc with chicken and this Cab Franc provided a solid food pairing.
Sláinte,
Michael
Yates Family Vineyard Visit – Grand Sweepstakes Winner of the 6th Annual International Cabernet Franc Competition – Part II
Background:
Photo ©Michael Kelly
Yates Family Vineyards entered the 2025 6th Annual International Cabernet Franc Competition at the beginning of year. I had not heard of them, but everyone is invited to enter. Mary Yates filled out the form and submitted the wines at the last minute but still qualifying. The competition was held and as a first-time entrant, Yates Family Vineyards not only took the Best of Category ($71 to $85), Best of Show for all California (all price points) but also the Grand Sweepstakes Winner for all categories against a field of about 100 wines from 14 states and 3 countries from a distinguished panel of professional judges. A magnificent feat! I finally carved out the time to meet with the Yates Family team in early May. Besides the excellent wines, the surprises will amaze you!
The Winery:
The hilly terrain of Mt Veeder and their vineyard with old fashion screw press on property
Photo ©Michael Kelly
The Yates Family Vineyard is in the southern portion of Napa Valley in the Mt Veeder district. I wrote about their rich and extremely interesting history in a previous post (Part I). The details can be found at on their history, winery, winemaker and gorgeous vineyards at: https://californiawinesandwineries.com/2025/05/08/yates-family-vineyards-visit-grand-sweepstakes-winner-of-the-6th-annual-international-cabernet-franc-competition/
One of the more fascinating points of construction of the original winery built in 1880 was the use of a Roman Press. Only two are in existence today in California and neither are being used. Details in original story.
Photo ©Michael Kelly
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
There is a funny background story to how they started making Cabernet Franc. Lynn, Mike Yates’ wife, very much appreciated the intricacies of Cabernet Franc and asked him to make some. Mike obliged her and said whether it was good or bad that the one barrel produced was hers to drink if they couldn’t sell it!
Photo ©Michael Kelly
The Cabernet Franc is produced using 50% new French oak barrels with medium toast, for 18 months. Then rested in the bottle for 2 years before being released! Mike is not a fan of pyrazines in his Cabernet Franc, so this is a smoother and silkier finish. It comes in at 15.1% alcohol and only 126 cases were produced. It sells for $80/bottle when available.
Photo ©Michael Kelly
First on the eyes the wine is a deep cavernous dark and alluring color almost black. On the nose fragrant floral aromas waft into the senses. Aromas of raspberry and blackberries are dominant and beckon that first sip. Once in the mouth, a symphony of flavors swirl about and present a unique taste of the rich dark & red fruits but also with distinct layers and textures similar to a Monet painting. Secondary flavors of blueberry and finishing off with a tinge of vanilla make for an incredible tasting experience. The finish has very defined tannins which tingle the upper teeth and tongue initially and then settle down to a silky and mouth filling landing.
Photo ©Michael Kelly
Truly one of the best Cabernet Franc wines I have tasted. Without a doubt it made my annual Best Wines Tasted for 2025!
The Food and Wine Pairing – “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon
Photo ©Michael Kelly
Paired this evening with a 24-hour marinated Tri-tip steak in Chaka suace seared at 1500 degrees and barbequed to medium rare. Served with fresh parsley and accompanied by sauteed asparagus with mushrooms. Also roasted Russet potato slices seasoned with garlic powder, onion powder, smoked paprika, olive oil and freshly grated Parmesan cheese. A beautiful food and wine pairing!
Sláinte,
Michael Kelly
Yates Family Vineyards Visit – Grand Sweepstakes Winner of the 6th Annual International Cabernet Franc Competition
Background:
Photo ©Michael Kelly
Yates Family Vineyards entered the 2025 6th Annual International Cabernet Franc Competition at the beginning of year. I had not heard of them, but everyone is invited to enter. Mary Yates filled out the form and submitted the wines at the last minute but still qualifying. The competition was held and as a first-time entrant, Yates Family Vineyards not only took the Best of Category ($71 to $85), Best of Show for all California (all price points) but also the Grand Sweepstakes Winner for all categories against a field of about 100 wines from 14 states and 3 countries from a distinguished panel of professional judges. A magnificent feat! I finally carved out the time to meet with the Yates Family team in early May. Besides the excellent wines, the surprises will amaze you!
The Winery:
The Yates Family Vineyard is in the southern portion of Napa Valley in the Mt Veeder district. The history of the area is intriguing and fascinating. It starts off in 1880 when the Streich brothers moved here from Germany to start a winery. They planted 65 acres of vines and then prohibition saw the winery’s demise. They worked the land and built not only a completely gravity feed process and were very much “technologists” for the 1880 era.
One of the more fascinating points of construction of their winery was the use of a Roman Press. Only two are in existence today and none are being used.
Photo ©Michael Kelly
The Roman wine press, a significant advancement in winemaking technology, consisted of a large, mechanical press that could process large quantities of grapes at once. It utilized a heavy wooden beam (the prelum) to apply pressure to the grapes in a basin, forcing out the juice. This design, which spread throughout Europe and the Mediterranean, was based on earlier Greek presses but was more technologically advanced, utilizing windlasses or later, screw-operated levers to raise and lower the prelum.
The press typically included a large, shallow basin to hold the grapes, a heavy wooden beam (prelum) to apply pressure, and channels to collect the flowing juice.
Photo ©Michael Kelly
A system of ropes, pulleys, or screws was used to raise and lower the prelum, with a team of workers operating the mechanism at the far end of the beam. The massive piece of wood was a single tree, and the basins were concrete or wood. The Roman wine press “revolutionized” winemaking by significantly increasing juice yields and increase the production of wine. The juice was then pumped out of the bins to start the fermentation process.
Photo ©Michael Kelly
They also had brought or constructed a large screw press for harvesting the grapes to make wine.
Photo ©Michael Kelly
The Yates Family has preserved all the equipment from the original owners and it was like stepping back in a time machine.
Photo ©Michael Kelly
Today they make their wine off-site.
The Vineyards:
Photo ©Michael Kelly
In 1949 Alden Perry Yates purchased the land and planted 35 acres of vines taking out many fruit trees.
While the Yates Family Vineyards land amounts to 272 acres, most of the land is extremely steep with forests covering the property. Only 35 acres of ruggedly steep land is farmed for grapes with the hillsides going up 1,200 feet elevation.
Photo ©Michael Kelly
Today Yates Family produces besides their award-winning Cabernet Franc, a Viognier, a Proprietary red blend, Cabernet Sauvignon, Merlot and Malbec. I was able to taste the Merlot which was thick, savory, rich, decadent and a chewable Merlot which was delicious. It might as well be called “Gunslinger” from my perspective!
The total amount of wine produced is only 800 cases with most going to their small wine club. The balance of 100 tons of beautiful, cultivated mountain fruit goes to some of the most prestigious wineries in Napa. Many have the Yates Family Vineyards designation on their bottle.
Photo from Yates Family website of Lynn and Mike Yates
Today, Mike Yates, son of Perry Yates, heads up vineyard management and winemaking with his oldest daughter Whitney. Mary Yates, the younger daughter, heads up the marketing and business side of the winery.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
There is a funny background story to how they started making Cabernet Franc. Lynn, Mike’s wife, very much appreciated the intricacies of Cabernet Franc and asked him to make some. Mike obliged her and said whether it was good or bad that the one barrel produced was hers to drink if they couldn’t sell it!
The Cabernet Franc is produced using 50% new French oak barrels with medium toast, for 18 months. Then rested in the bottle for 2 years before being released! Mike is not a fan of pyrazines in his Cabernet Franc, so this is a smoother and silkier finish. It comes in at 15.1% alcohol and only 126 cases were produced. It sells for $80/bottle when available.
This is just a smidgeon of our 3-hour discussion and my history lesson on their property and winery. I was able to taste the 2021 Cabernet Franc and what a treat! The next article on Yates Family Vineyards will be about their Cabernet Franc tasting notes and food pairing.
Stay tuned….
Sláinte,
Michael Kelly
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