Cabernet Sauvignon
First Guests at Our New Home – A Great Pair of People and Wine!
First dinner guests on our folding table and folding chairs!! Dining room table and chairs are on backorder however with these two wines to start the dinner off it was not an issue!! My sister Kathy and step father Ben were the guests this evening. Both wines were filtered, double decanted and opened for 4 hours before dinner.
Link to previous story on 2010 O’Shaughnessy Cab Sauv: https://californiawinesandwineries.com/…/2010…/
Link to a different vintage (2013) of Keenan Cab Franc: https://californiawinesandwineries.com/…/2013-keenan…/
Sláinte,
Michael Kelly
https://californiawinesandwineries.com
2020 Moody Ridge Cabernet Sauvignon – As Rare As Gold!
Photo ©Michael Kelly
Background
While having just moved from California to Arizona with 191 boxes to unpack and some additional 50+ items, we finally found our dishes, pots, pans and wine glasses. We still had not moved any wine from the temperature-controlled wine lockers in Scottsdale to the home. However, the day before we drove to Arizona, attended the Calaveras Foothill Wine Competition, which I have been judging at for the last eight years. At the kickoff dinner held at Hatcher Winery, randomly sat next to Bob Moody, owner and winemaker at Moody Ridge Wine.
Photo ©Michael Kelly
Talked all evening on a variety of wine and other subjects this evening and upon departing the dinner, he handed me his bottle of wine. We “brought with us” and felt it only appropriate to open it on our first home cooked meal at our new home. On this day we had our new Napolean BBQ assembled and hooked up to the natural gas line at the house. We were now set to enjoy meals at home!
The Winery – Moody Ridge Wine
Located in Murphys, California in the lower Sierra foothills, this is a family-owned vineyard that was started after the devasting “Old Gulch Fire” in 1992. In 1980 the Moodys settled into their home which took Bob three and a half years of weekends to build. During the evening of the kick-off dinner, Bob reminisce about losing their family home in 1992.
Photo from Moody Ridge Wine
With help from his neighbors and friends, they rebuilt the homestead in four months. What a contrast to how much time and red-tape permitting is required today after the devasting fires in Altadena, Pacific Palisades, Paradise, etc., in California recently. That was one of the topics of discussion during our dinner at Hatcher Winery.
Photo from Moody Ridge Wine
After rebuilding and farming the charred land covered with 18 inches of ash, they started with 300 vines which has now grown to 1600 vines that produced over 10 tons of fruit a year. This began the origins of Old Gulch Vineyard.
Photo from Moody Ridge Wine
Bob cannot technically call their wines “organic ”nor does he want to go through the certification process, but he stands by the minimal use of chemicals and pesticides. He even uses lambs to keep the weeds out of the vineyard.
Attending the dinner this year was his first time, and he did not even enter his wine into the competition but was there supporting the Calaveras Winegrape Alliance and friends.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Bob and other wine makers brought wine to the kickoff dinner for the competition held at Hatcher Winery. He brought an open bottle back to the table for us to taste. I was impressed by the first sip.
The wine, besides tasting great, the story of literally rising from the burning ashes, was a fairy tale of hard work and determination. Truly a Phoenix story. The respect and admiration of his effort made one appreciate the wine even more.
First on the eyes a very deep ruby red coloring and medium-heavy viscosity. On the nose, soft fragrances of blueberries and mocha arise from the cup. On the palate, a refreshingly mellow and subdued Cabernet Sauvignon yet with fruit dancing merrily in the mouth. At the long-lasting finish, tannins arose that were firm and gripping but not as intense as some of the heavier Napa Cabernet Sauvignon brethren. A very solid wine that was extremely enjoyable. This wine came in at 14.2% alcohol. Additionally, he only uses French oak and typically ages it for two years.
So now some “oddities” about this winery. First Bob and his wife really enjoy Cabernet Sauvignon, so he simply only makes this varietal. Secondly, and a fact that simply eludes common understanding in the wine world, he sells his wines for around $10-12 dollars a bottle! This is not a typo! He has been making wine for 31 years and is currently about to release his 2022 vintage. When that happens, I will be the first in line!
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
For our first meal at our new home, we searched out and found a local meat market/butcher who obtains his beef from corn fed cows in Nebraska. Since we just had the BBQ set up by Gilbert Fireplaces and BBQ’s, this was the optimal way to kick off the dinner. The filet mignon steaks were seared at 1500 degrees and served medium rare the way we both enjoy the meat. This was actually more of a fluke as we still had not found the meat temperature probe!
Photo ©Michael Kelly
Accompanied by fresh sweet corn lightly BBQ’ed on the grill and a fresh garden salad. A great meal with a most heartfelt and tasty Cabernet Sauvignon. While still eating on a folding table with folding chairs (dinning room furniture is on backorder) we finally got our home cooked meal. Knowing the background on Bob’s story, made the meal even more enjoyable being thankful for a home!
I hope you, the readers, get an opportunity to taste and buy his Cabernet Sauvignon as it is a gem found in Calaveras County foothills as is as rare as gold at $10-12/bottle. The only thing more rare than gold is Bob himself!
Sláinte,
Michael Kelly
“Ten Years After” Tasting Party of 2016 Cabernet Sauvignon Wines
We were invited to a unique wine tasting venue on Saturday at Tremayne’s Concetta Wine Shop in Modesto. Paul Tremayne hosted the event at his wine shop/wine tasting/office (in the process) and Rick Eason provided the wines from his cellar. There was a nominal charge for this event.
Photo ©Michael Kelly
The intent was to see how some very good wines held up over ten years. This was a blind tasting, and the wines were revealed at the conclusion of the event. This was a very interesting and informative tasting.
Photo ©Michael Kelly
Wines were priced from $75 to over $300 a bottle buying them today. Each participant had eight wines already poured for the first flight and then a second flight of six wines was poured. Everyone rated their two best wines from each flight and the worst one from all fourteen wines. A simple vote by a raised hand determined which were the winners and losers.
The top wines that held up the best, surprisingly were not the most expensive. Coming in first place was the Nth Degree by Wente Wines from Livermore at $95. Others rating top honors were Beringer Winery – Steinhauer Ranch, Berringer – Private Reserve, Seaver GTS – $220-$300, Selah – $135. All the wines were drinkable, but a few were “over their prime” and on a slippery slope downwards. Those included Mt Brave – $100-$150 95pts, Karl Lawrence Cellars $75-$85 94 pts, Faust $139, Silver Oak Cellars Napa Valley $150-$175, La Jota Winery $250 95 pts, Silver Oak Cellars Alexander Valley $150-$160, Gemstone $179 – 93 pts all receiving the lower scores.
The balance of wine “in the middle ratings” included Far Niente $170-$350, Seaver NLS Diamond Mtn, BV Georges De LaTour $140-$197.
Concluding the afternoon tasting was a treat of two Cabernet Sauvignon wines being 1996 wines and one 2006. The first was Dunn Vineyards from Howell Mtn and a 1996 Silver Oak Cellar Napa Valley. The third wine was a 2006 Berringer Private Reserve. By a show of hand, recorded Dunn Vineyards held up the best by an overwhelming majority.
Photo ©Michael Kelly
I very much appreciated attending this event and thank you Paul and Rick. Another mention should be for Tom Bender who coordinated this event.
Key take aways from this event are: 1) know how long to hold a wine 2) know how to store a wine for optimum enjoyment 3) price alone is not a criterion for longevity of a bottle.
Sláinte,
Michael Kelly
2022 VJB Cellars Aglianico (Sonoma) and 2012 Entre Nous Cabernet Sauvignon (Napa) With A Delicious Meal
Photo ©Michael Kelly
Here is a previous review of the 2021 VJB Cellars Aglianico: https://californiawinesandwineries.com/2021/09/11/eureka-2017-vjb-cellars-estate-aglianico/
Photo ©Michael Kelly
This entire meal was enjoyed with a 2012 Entre Nous Cabernet Sauvignon along with the Aglianico. For a review of this exquisite wine made by Philip Melka that unfortunately is no longer made, can be found at: https://californiawinesandwineries.com/2023/01/03/2009-entre-nous-cabernet-sauvignon-what-a-great-wine/
We started out with various cheeses, crackers and roasted almonds. Additionally, a combination of gourmet potato chips from WINE CHIPS were enjoyed. The WINE CHIPS served were a combination of chips called Blue Cheese, Dry Aged Ribeye and Billionaire’s Bacon. Sorry, no pictures as they were gobbled up quickly!
Photo from Flatiron Pepper Company
We had an enjoyable dinner this weekend catching up with friends. Dinner, we had an all-day marinated tri-tip steak with Chaka sauce and seasoned with applewood smoke salt with Flatiron BBQ Rub was pounded in the steak on both sides. This rub contains chipotle, ancho, habanero, thyme, toasted onion, smoke ghost peppers, roasted garlic and paprika.
Photo ©Michael Kelly
Then seared at 1500 degrees on the BBQ with the center being medium-rare and the ends more medium. Various side dishes were prepared with this dinner. Included were seasoned and baked potato wedges, fresh green beans that were sautéed with garlic, a French Baggett was sliced and dipped in garlic and kosher salt and then toasted and then finished off with a delicious 7-layer salad that was both artistic and scrumptious.
Photo ©Michael Kelly
Here is the entire meal plated minus the salad that was in a separate salad bowl.
Photo ©Michael Kelly
The meal was enjoyed with a 2012 Entre Nous Cabernet Sauvignon along with the VJB Cellars Aglianico that was a very fine pairing.
The dinner was so enjoyable and the company even better!
Sláinte,
Michael Kelly
2022 Donati Family Vineyard Cabernet Sauvignon – “Gifted Wines” & Velvety Tannins
Photo ©Michael Kelly
Background
Donati generally means “gift” from the Latin “Donatus”. Their wines are truly gifts for wine connoisseurs.
We met Briana Heywood, the winemaker, two years ago while in Paso Robles. They had won the Best of Class and Double Gold for their Cabernet Franc at the 6th International Cabernet Franc Wine Competition and wanted to understand other wines they produced. Her background prior to joining the Donati Family was at J. Lohr Vineyards & Wines for almost 10 years as an enologist and previous experience with a variety of wineries. She is engaging and energetic with a personality that you just love listening to!
Photo ©Michael Kelly
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
This wine is 99% Cabernet Sauvignon with .4% Petite Sirah, .3% Merlot and a smidgen of Petit Verdot to top off the wine in the barrels. The grapes come from the Aline’s vineyard that is sustainably farmed and certified in Paso Robles. The wine was fermented in 25% new American oak and 25% in new French oak with the balance of 50% being 2018 or older barrels. They were aged 27 months in barrel and once bottled, held for 10 months before being released in October 2025. Only 123 cases were produced and sold for $58/bottle.
Photo ©Michael Kelly
First on the eyes a radiant purple and magenta sheen with medium viscosity. On the nose, reserved fruits of blackberries and plum. On the palate, this wine bursts forth with the aforementioned fruits with the addition of black cherries, then coupled with subtle leather and sweet pipe tobacco. On the finish, raspberries burst into the taste buds with a modicum of vanilla and dry earthiness. The tannins were velvety and polished, soft and rounded yet present.
The Food and Wine Pairing – “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon
Photo ©Michael Kelly
This wine was chosen this evening to be paired with a Cross Rib Roast. This was the first time that we had a Cross Rib Roast. The recipe was for a Garlicky Herb Cross Rib Roast, a cross rib roast also goes by the names of beef shoulder, chuck, Boston cut or English cut. The Cross Rib Roast was brushed with balsamic vinegar after inserting whole cloves of garlic into the roast. A paste then was applied consisting of minced garlic, thyme leaves, rosemary leaves, kosher salt, black pepper and olive oil.
Photo ©Michael Kelly
Accompanying the meal were sauteed seasoned small halved red potatoes and Brussel sprouts. A very good food and wine pairing. The wine was so smooth, it is one of the few Cabernet Sauvignon wines you could enjoy with food or simply by itself.
The Winery
Photo ©Michael Kelly
The winery produces both a larger scale commercial wine offering and very small artisan & boutique wines for direct to customer purchase and their wine club with approximately 600 cases produced for DTC. They are located at 2720 Oak View Road in Templeton, California. Their tasting room is quaint and inviting and more like a family room atmosphere.
Photo ©Michael Kelly
Many of their other wines are for commercial and mass production with approximately 7,000 cases for the wholesale market. They are moderately priced for the consumer and a welcome change!
Photo ©Michael Kelly
While not one of the “big major names” in Paso Robles AVA, they are getting noticed by wine aficionados and discerning wine drinkers. I will look forward to a return visit on the next trip to Paso Robles AVA.
Sláinte,
Michael
2023 Wood Family Vineyards “Woody’s Cab” Cabernet Sauvignon
Photo ©Michael Kelly
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
This wine is a tradition at Wood Family Vineyards as an approachable and smooth Cabernet Sauvignon. First on the eyes it has a crisp magenta and red color with medium viscosity. On the nose aromas of dark fruits coupled with fresh red fruits rise to greet the imbiber. On the palate, raspberry, plum and cherries swirl light heartedly in the mouth. The finish provided wonderful silky and rounded tannins and yet were distinguishable. This is a wine for both food and standalone sipping.
Photo ©Michael Kelly
The 2023 vintage comes in at 13.9% alcohol and 709 cases were produced. It is 100% Cabernet Sauvignon comprised of 51% One Oak Vineyard Clone 8, 19% One Oak Vineyard Clone 30, 11% One Oak Vineyard Clone 30 #1AO, 11% Cabernet Sauvignon Smith Ranch Clone 8 and 8% Cabernet Sauvignon Smith Ranch Clone 337.
Photo ©Michael Kelly
The wine was aged in 33% new French oak barrels for 19 months. Schedule for release on February 21st and 22nd at the release party. Price will be $36/bottle minus any club member discount.
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 slow cooked red wine Braised Short Ribs. The ribs were slowly cooked for 6 hours after braising the beef ribs on the stove. Ingredients were sea salt, black pepper, olive oil, sliced yellow onions, quartered baby mushrooms, minced garlic, red wine, dried oregano, dried thyme, dried rosemary, dried marjoram and bay leaves.
Accompanied by swirled Russet potato, wine mushrooms and artichoke.
The Cabernet Sauvignon with its dark fruit and spice notes complemented the beef. The wine with its acidity and tannins cut through the richness of the fatty meat and heaviness of the beef. A very good food and wine pairing.
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 about her background from airline pilot to award winning winemaker at:
https://californiawinesandwineries.com/2016/02/10/wood-family-vineyards-2
Current Wine Awards:
- 2019 Cabernet Sauvignon “Clone 30” – Double Gold – San Francisco Chronicle Wine Competition
- 2021 Cabernet Franc – Double Gold – San Francisco Chronicle Wine Competition
- 2021 Malbec – Double Gold – San Francisco Chronicle Wine Competition
- 2021 “El Loco Rojo” Bordeaux Red Blend – Double Gold – San Francisco Chronicle Wine Competition
- 2022 “Para Mas Amigas” Chardonnay – Gold – San Francisco Chronicle Wine Competition
- 2021 “The Captain” Bordeaux Red Blend – Double Gold – San Francisco Chronicle Wine Competition
- 2023 “Pink Pearl” Rosé – Double Gold – San Francisco Chronicle Wine Competition
- 2022 “Pink Pearl” Rose – Best of Class – SF Chronicle Wine Competition
- 2021 Albariño – Best of Class – SF Chronicle Wine Competition
For a complete listing see their website listed below.
Sláinte,
Michael Kelly
2013 Outpost Howell Mountain Cabernet Sauvignon, 2020 JUSTIN Vineyards and Winery Isosceles Reserve and Posterity Ciderworks “Here’s to the Good Ones” Sparkling Cider
Background
Invited a couple over for dinner and brought out a new “wine” (cider) to start the evening off. I had double decanted and filtered the 2013 Outpost Howell Mountain Cabernet Sauvignon in advance. Our guests brought over a lovely bottle of 2020 Justin Isosceles Reserve for dinner. All three were excellent and from my perspective all the wines were perfect for the evening.
The Wineries
Photo ©Michael Kelly
Posterity Ciderworks – The fermented cider market, in stark contrast to the shrinking wine industry/consumption, is growing at a compound annual growth rate of 4.2% to over 6.5%. The worldwide market for cider is $16.38 billion dollars. Europe is the largest market followed by Asia Pacific region as the fastest growing from China and Australia demand. The US market size is estimated at $5.15 billion in 2024 and is expected to reach $6.86 billion by 2030 for a CAGR of 5%. The wine industry in the US in 2025 is estimated at $109 billion. Comparatively, alcoholic cider sales are 4.7% of the fermented wine market. Key factors in the growth for the cider market are the consumer preferences towards a healthier drink alternative; craft style implementation and lower alcohol levels compared to wine and spirits. Also, many ciders are sweet, but Posterity Ciderworks do not add sugars or back sweeteners which result in having low or zero residual sugars for their ciders.
Photo ©Michael Kelly
Additional factors like rising costs of “fine wine” and the next younger generations are “less brand loyal” than previous generations. Other concerns are the elitist or out of touch image/reputation of the wine industry relating to younger wine drinkers and demographic changes with Baby Boomers aging slowing their consumption. More at: https://californiawinesandwineries.com/2025/11/13/posterity-ciderworks-an-extraordinary-education/
Photo ©Michael Kelly
Outpost Wines – Under years of leadership of Frank & Kathy Dotzler was sold July 23, 2018. Located at 2200-foot elevation in Angwin on Howell Mountain (east side of Napa Valley). They being AXA Millésimes, the division of the large French insurance company. They own wineries in Bordeaux, Burgundy, Portugal and Hungary. Those wineries include Chateau Pichon-Longueville Baron in Bordeaux, Domaine de l’Arlot in Burgundy, Quinta do Noval in Portugal’s Douro Valley and Disznókő in Hungary.
Photo ©Michael Kelly
Previously I visited the winery yearly picking up allocations of wine but have not visited since the buyout. More at: https://californiawinesandwineries.com/2024/11/11/2014-outpost-wine-true-vineyard-howell-mtn-cabernet-sauvignon-100-pts-and-chateaubriand/
Photo ©Michael Kelly
JUSTIN Vineyards & Winery – The winery started first with a philosophy of taking the best of the Old-World meeting with the New World with an imaginative blend of Cabernet Franc and Merlot. The goal of bringing about the Right Bank wonders of these two grapes and making an outlandish wine was the cornerstone of their existence. Herbs, red fruit with structure and elegance came together in their Justification blend. Justin Baldwin, owner and founder of Justin Vineyards and Winery summed up the goal very neatly with the statement “We believe the wine should be exceptional from every angle. I personally invite you to discover our award-winning tradition that starts with our limestone-rich soil in Paso Robles and ends when the last glass is poured”.
Photo ©Michael Kelly
The winery was founded in 1961 when they (Justin & Deborah Baldwin) purchased their 160 acre estate in the Adelaide Hills. It is located 15 miles west of Paso Robles. More at: https://californiawinesandwineries.com/2025/08/13/2021-justin-vineyards-winery-isosceles-one-great-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
Paired this evening with a marinated tri-tip steak for 24 hours in Chaka sauce. Then before grilling, Flatiron Dark & Smoky BBQ Rub was pounded in the steak on both sides. Topped with cilantro. This rub contains chipotle, ancho, habanero, thyme, toasted onion, smoke ghost, roasted garlic and paprika! I usually don’t give endorsements on spices, but this is now our go to for BBQ meats (beef pork, seafood) and even baking meals needing a little “zip”.
Photo ©Michael Kelly
Seared at 1500 degrees and served medium for our guests. Accompanied by roasted parmesan potatoes wedges and sauteed asparagus. Also, a fresh garden salad was served with cherry tomatoes, crumbled Blue cheese, fresh bacon all with an Italian dressing.
Dessert was too decadent to describe or show!
This was an amazing food and wine pairing for the evening!
Sláinte,
Michael
https://californiawinesandwineries.com
Two Excellent Meals in Las Vegas – One With 2022 Faust Cabernet Sauvignon Napa Valley
Photo by Havana 1957
We arrived in Las Vegas in time for a late lunch at Havana 1957 Cuban cuisine in the Flamingo Hotel. Had one of the most delicious Ceviche dishes ever! It was called the Tropical Ceviche made with fresh Mahi-Mahi, with tomato, aji cachucha, and Leche de Tigre, served over avocado and cucumber, garnished with fresh cilantro, and accompanied by Japanese sweet potato chips.
Photo ©Michael Kelly
Ordered a Spicy Guava Margarita made with Tequila Jose Cuervo Traditional, triple sec, lime juice, syrup Guava Real, tabasco Jalapeño, dehydrated lime with jalapeño and with slices of Jalapeño and lime. Spicy, refreshing, with your mouth trying hard to process if it was sweet or tangy! Note: for the record more than one was had to try to verify the yin-yang taste of this wonderful drink! Also had one of the best waiters, Brendan who was suggestions and service was spot on.
Photo ©Michael Kelly
While in Las Vegas we met with a good friend of over twenty-five years, Rachel Gabato. Enjoyed a drink or two with her. One of the best things in life is meeting up with a longtime friend and picking up the conversation without missing a beat!
Photo ©Michael Kelly
As an aside, since we were in Las Vegas for another friends wedding, we decided to celebrated our 48th wedding anniversary (Nov 19th) a few days early.
Made reservations at Bugsy & Meyer’s Steakhouse. The name is a nod to Benjamin “Bugsy” Siegel and his business partner Meyer Lansky who opened the original Flamingo. The original Flamingo Hotel opened in December 1946. Since we had a late lunch, we decided to go with their prix fixe menu of Caesar salad with aged parmesan cheese, a small filet mignon with house rub and charred at 1200 degrees with a side of steak fries. Ordered a nice bottle of 2022 Faust Cabernet Sauvignon to pair with the meal.
Photo ©Michael Kelly
And
Photo ©Michael Kelly
Finished the meal with a beautiful Crème Brûlée custard with fresh fruit for dessert.
Photo ©Michael Kelly
A great precursor to the evening reception for Nicole and Harrison at Flamingo Hotel for the wedding on Sunday.
Sláinte,
Michael
Rombauer Wine Dinner at Verona18 – With a Few Nice Surprises!
Photo ©Michael Kelly
It had been almost twenty years since I had a full tasting experience of Rombauer wines, so when and our local clubhouse restaurant, Verona18 and Rombauer held this event thought it was about time. Rachael Akerley from Rombauer in Plymouth conducted the wine portion of the event for about fifty attendees.
Photo ©Michael Kelly
Chef Jaime Alderete prepared the exquisite dinner for the evening. The evening started off with a Heirloom Tomato Gazpacho with herb oil as a shooter. This was the first surprise being paired with a 2024 Rombauer Sauvignon Blanc. Conventional thinking is that “tomato-based foods” usually trend toward high acid lighter red wines. The shooter was heavenly sent and the pairing with the wine was strikingly delightful. It generally got the best reviews for the evening for a wine and wine/food pairing from the crowd!
Photo ©Michael Kelly
Next up a Sicilian-style Tuna Carpaccio with a garlicky herb dressing. Again the food was top notch and Rombauer 2023 Chardonnay, perhaps not to my likely, is still the number one selling Chardonnay in the USA and the number one Chardonnay for restaurants in the USA. The food and wine pairing was good but I kept thinking the Sauvignon Blanc would have tasted even better with the food.
Photo ©Michael Kelly
Next up, and another surprise, was the Squash Ravioli of sage brown butter sauce, diced squash and tomato. The surprise was the taste of this light and tasty ravioli with a little sweetness. This was paired with their 2023 Pinot Noir from Santa Lucia Highlands from the Central Coast of California. The pairing with the Pinot Noir again for me did not seem to have enough weight to pair with the Pinot Noir. By the way for all the pairings, whether good or great, there wasn’t any wine left in the glasses!
Photo ©Michael Kelly
Before the main entrée was served, an intermezzo refreshment with Prosecco and lime/orange sherbert as both a palate cleaner as well as to stimulate the appetite.
Photo ©Michael Kelly
The main entrée was served up and a unique Surf & Turf of filet mignon, sauteed shrimp & lobster, with browned white wine and shallot cream sauce. The sauce was tasty and perfectly suited for both seafood and beef. This was another surprise of the sauce being well suited for both on the same plate. The beef was served medium rare and very tender.
The wine being paired was the Rombauer 2022 Cabernet Sauvignon with pronounced cherry, oak and medium tannins. This was a solid pairing with the filet, but the lobster and shrimp were left out in the cold with the Cabernet Sauvignon not making it a good pairing. Not to sound like a broken record but believe having two glasses to taste with the entrée would have been spot on with the Cabernet Sauvignon caressing the filet and Sauvignon Blanc with its citrus and passion fruit notes complementing the lobster and shrimp. Accompanied by fresh string beans and potatoes.
Photo ©Michael Kelly
Last up was another surprise of Poached Pear with Gorgonzola dolci, tuile, chocolate mousse. This was paired with two Rombauer wines: 2022 Zinfandel and 2022 Zinfandel, Twin Rivers from El Dorado. Both wines were good with dessert and lots of discussion on which of the two wines went best with the desserts.
Video ©Michael Kelly
The crowd was very appreciative of Rombauer and Verona18 hosting the event and Jaime preparing such a wonderful meal to be enjoyed.
Photo ©Michael Kelly
Picture of Rachael Akerley of Rombauer who conducted the tasting.
and
And Executive Chef Jaime Aderete who prepared each wonderful and delicious dishes for the evening.
A couple of us the following afternoon drove to Plymouth to a tasting with Rachael. We were treated to several reserve, older vintages and special wines which were all scrumptous. Here are just a few:
Photo ©Michael Kelly
and
Photo ©Michael Kelly
Would encourage everyone who has only tasted their regular lineup and have an opinion on Rombauer to try their “higher end” lineup for a comparison. You will be surprised!
Sláinte,
Michael Kelly
2015 Barnett Vineyards Cabernet Franc – One of Pedigree and Silkiness
Photo ©Michael Kelly
The Winery
At the top of Spring Mountain AVA, at 2600-foot elevation is Barnett Vineyards. The trek up the switchback road to the peak is worth the adventure. Upon reaching Barnett Vineyards, you are greeted with a breathtaking view looking back towards Howell Mtn. The Valley floor is the area between Calistoga and St Helena. Unfortunately, the day this picture was taken it was a bit overcast, but on their website you will find a few beautiful sunny photos. As you can see the terrain is very sloped (30 degrees and more)!
Photo ©Michael Kelly
A quick background on the owners, Fiona and Hall Barnett. They bought the 40-acre property in 1983 and established Cabernet as their initial varietal. In 2007 they hired David Tate as Winemaker and General Manager.
Photo Barnett Vineyards website
For those who do not know David, he is a very “solid contributor” to the wine industry at large and has had a phenomenal impact on Barnett Vineyards. David has produced wine in Australia, France, New Zealand and now Napa Valley. His influence from vineyards to wine making has shown well with their 2013 Cabernet Sauvignon Rattlesnake Hill receiving a 98+ points from Robert Parker. It is truly a 98–100-point wine with its dark concentrated mountain fruit and layering of structure and beautiful tannins. He believes it “will last 18-20 years”. This wine goes for $250/bottle and is extremely delicious! It is on the exclusive members release only.
The Cabernet Franc rivals some of the best in the Valley with its dark purple color with hints of floral and dark chocolate. In my opinion these two are the premier wines at Barnett Vineyards. Current release is the 2022 vintages and unfortunately are member exclusives!
They also produce Sauvignon Blanc, Chardonnay (2), Pinot Noir, Merlot and Cabernet Sauvignon (2).
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
After dinner last evening we went to sit on the patio deck enjoying the sunset. Pulled this 2015 Barnett Vineyards Cabernet Franc out of the cellar as a special treat as we have enjoyed it since its release. The 2015 Cabernet Franc has a deep purple coloration and has a medium-heavy viscosity. On the nose aromas of dark lush fruit along with floral notes waft into the imbiber’s senses. Once into the mouth, a beautiful roundness with velvety mouthfeel is immediately noticed. On the palate, tastes of dark fruits and berries are dominant. Secondary flavors of chocolate and spices follow. On the finish overwhelming concludes with velvety softness yet with mountain fruit acidity and tannins of comfort and roundness. The 6% of Merlot most likely was key in the mellower aspects of the gestalt of the wine. A long and embracing finish with this Cabernet Franc.
It will make my annual Best Wines Tasted for 2025! This wine is one of the top 15 Cabernet Franc’s coming out of Napa Valley. The current release is 2022 and goes for $110/bottle and is a club release only.
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
I usually pair food with wine, but as mentioned this was enjoyed as an after dinner drink. Could not think of a better way to watch the sunset.
Sláinte,
Michael Kelly, Founder of the Annual International Cabernet Franc Competition