Cabernet Sauvignon
2011 Shadybrook Estate Cabernet Sauvignon for a 4th of July Dinner
Photo ©Michael Kelly
The Winery and Background
Photo ©Michael Kelly from a previous visit to Shadybrook Estate
2011 was not a great year for Cabernet Sauvignon’s in Napa Valley, or at least many believe it to be true. This wine bucks the trend from the Coombsville sub-AVA in Napa Valley with the help of their stellar winemaker Rudy Zuidema. It has been over two years since I last opened a 2011 Shadybrook Estate Cabernet Sauvignon. Its transformation continues as it has been resting in the cellar. Obviously when purchased it was very good, but some eleven years laying down has made this wine impressive. When originally released, Rudy Zuidema used descriptors as “lush, opulent and finely structured” to open his winemakers notes. This wine used a combination of Clones 337 and 7 of Cabernet Sauvignon grapes. Clone 7 per Rudy was “added density to the nose and palate with black fruit, mocha and a bit of chocolate”. The equal part of Clone 337 contributed “elegance and aromatics lure of the wine with notes of spice, red fruit and cedar”. 6% of Malbec was added to provide background flavors of Asian spices per Rudy.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
This evening on the eyes, a very dark red with just a hint of purple on the edges. The viscosity was medium heavy giving a clue as to what was to come. The bouquet on the nose was aromatic with raspberries being the dominant aroma and with mountain flowers. On the palate a harmonic blend of black fruit, chocolate, red fruit and gentle oak leaped about in the mouth. The finish was tiered and long lasting with a slight “soft and allusive” sweetness. The structure was strong and the tannins silky smooth with no obvious edges.
Upon the first sip, I once again bestowed high marks on this wine. This will make my Annual Best Wines tasted in 2025. The current vintage is 2021 and is listed at $145 and generally in high demand or allocated.
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 out of the cellar to enjoy for the 4th of July with a seasoned ribeye steak. Seared on the outside and barbequed and served medium rare. Accompanied by garlic French bread and homemade potato salad. The potato salad was made the day before to let all the flavors soak into the potatoes. Ingredients included mayonnaise, cider vinegar, yellow mustard, sea salt, black pepper, chopped celery, chopped hard-cooked eggs and cooked bacon. A perfect meal to enjoy the holiday. The wine embraced the steaks handily and steaks soaked up the wine in complete abandonment.
Other stories on Rudy Zuidema & Shadybrook Estate can be found on the https://californiawinesandwineries.com and the story below provides a solid background:
Sláinte,
Michael
https://californiawinesandwineries.com
https://www.shadybrookestate.com/
A Wonderful Birthday Dinner
Stayed home this evening for some of my favorite foods and wines. A bit of difficult choice as I enjoy many foods and wines. Did settle for the following items.
Photo ©Michael Kelly
Paired this evening with an assortment of sashimi from Shiro Ninja restaurant in Angels Camp. A combination of Maguro (tuna), Hamachi (yellowfin) and Sake (salmon). Served with wasabi and ginger. This is only the third time enjoying the fish from Shiro Ninja and very happy with the freshness of their offering.
Photo ©Michael Kelly
The food and wine pairing were excellent with the richness, delicate flavors and texture of the fish, complimented by the mouth feel and voluptuous wine. Did need to reduce the amount of soy sauce and wasabi for each bite so as not to overwhelm the sashimi.
Photo ©Michael Kelly
The 2014 Peter Michael La Carrière Chardonnay is a wine that can be aged like many top shelf French Chardonnays. The deep and rich golden color was striking along with its minerality (La Carrière translated mean the quarry), almond, jasmine, lemon and pear notes. The intense creaminess was the hallmark of this wine coupled with a heavy viscosity. The finish provided jasmine and pear with a touch of butterscotch. Robert Parker gave this wine 96 points. Currently online it is running between $100 to $130/bottle. It should be noted that this is one of the few American Chardonnays that is age worthy. I generally drink them 8-11 years after the vintage date. Peter Michael in their notes today states the 2014 can easily go another 10 years!
Photo ©Michael Kelly
For the first dessert was a homemade pineapple upside down cake baked by Susan Kelly. This is one of my three favorite cakes the others being NY style cheesecake and German chocolate cake.
After a few other phone calls, video calls and emails, we sat down to watch a very intriguing movie on NETFLIX’s called Now You See Me. A mystery and suspense movie with a great ending!
As we watched the movie we enjoyed the second dessert, a 2013 Outpost Wines True Vineyard Howell Mountain Cabernet Sauvignon.
Photo ©Michael Kelly
On the eyes a deep purple, almost black color like none other with medium-heavy viscosity. On the nose a bouquet of floral aromas wafted into the senses. Once on the palate, blueberries and blackberries were the dominant flavors with a slight sweet vanilla tobacco hiding. The finish was invigorating with what felt like fireworks bursting with flavors on all corners of the palate. It was the quintessential throwback to Napa Valley historical roots of what a Cabernet Sauvignon should taste like. Robert Parker stated “the finish was close to a minute” long. It seemed longer and small sips were taken to savor the experience. It was rated 99 points and current pricing ranges from $189 to $249/bottle and up.
And that is how my simple and enjoyable “58th birthday” concluded.
Sláinte,
Michael
https://californiawinesandwineries.com
2022 Wood Family Vineyards Cabernet Sauvignon “Especial”
Photo ©Michael Kelly
Background
Livermore Valley is one of the oldest wine regions in California. Its geographic proximity to the San Francisco Bay provides breezes with the marine layer cooling effect to the Valley from the warm summer months. The west to east valley is unique in California allowing the cool air or fog to engulf the entire valley floor. The wines from this region can be age-worthy and are typically complex, balanced and excellent with various foods. A small tidbit of information is that Livermore Valley was the first wine to win a gold medal at the Paris Exposition in 1889 and not Napa Valley! The roots of Livermore Valley go back to the 1760’s when Spanish missionaries planted grapevines. Robert Livermore is credited with planting the first commercial vineyards in the 1840s. Fully 80% of California Chardonnay and Cabernet Sauvignon grapes can be traced back to Wente Winery and Concannon Vineyard. There is much more to know about Livermore Valley and suggest a quick tutorial at: https://www.lvwine.org/history.php
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Cabernet Sauvignon is unique due to its thick skins, high tannins and with aging potential. This provides wines that are full-bodied, dense, rich and full of complexity. Dark fruits abound with spices, pepper and typically tobacco notes along with oak characteristics. Cabernet Franc and Sauvignon Blanc are the DNA parents of Cabernet Sauvignon.
In the final 2024 California Grape Crush report Cabernet Sauvignon was the highest volume grape produced with 15.4% of the overall red grape harvest. There are 17 districts in the state and Livermore is District 6 which includes Alameda, Contra Costa, Santa Clara, San Francisco, San Mateo and Santa Cruz Counties. Livermore accounted for 7% of the 2024 harvest for Cabernet Sauvignon in California. In 2024 the number of tons harvested statewide was down considerably.
Photo ©Michael Kelly
The 2022 Wood Family Vineyards Cabernet Sauvignon “Especial” meaning for the Wood Family, is selecting only their favorite barrels for aging. It has been a solid wine in the lineup at Wood Family. First on the eyes an inky and lush purple coloring with medium-heavy viscosity with clarity and brightness. On the nose when first opening it, the aromas of violets and cherries rose up in a stately manner into the senses. On the palate dark fruits of dark cherries, blackberries and black pepper/cloves, counterbalanced with vanilla pipe tobacco and soft oak notes. The finish rolls out tannins that are present with silkiness at first being a bit timid and then rise up with a jagged edginess of deliciousness.
Photo ©Michael Kelly
This wine was aged 30 months in 60% new French oak barrels. The grapes came from both the Thompson Ranch Clone 337 and from Smith Ranch being Clone 8 in Livermore. The wine is 14% alcohol and is smooth and refreshing. Most Cabernet Sauvignon wines usually need a meal to partner up with, but this was an extremely smooth wine to simply sip. It will be released in mid-June and the price is $60/bottle with only 95 cases being produced.
The Food and Wine Pairing – “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon
Photo ©Michael Kelly
Paired this evening with a seasoned and seared ribeye steak served medium rare. Accompanied by a fresh homemade creamy potato salad. The salad in addition to the potatoes, was made with mayonnaise, white vinegar, yellow mustard, sea salt, black pepper, chopped celery stalks, chopped onions and hard-boiled eggs. Served with sprinkled paprika. The wine with its bold flavors and appropriate tannins surround each morsel of steak perfectly. An excellent food and wine pairing.
The Winery
Photo of Rhonda Wood (Winemaker) and Harrison Wood (VP) photo from Wood Family website
Rhonda Wood, winemaker at Wood Family Vineyards, makes some exceptional wines from Livermore, California. The background on the winery can be found in another story at:
https://californiawinesandwineries.com/2021/11/06/2018-wood-family-vineyards-chardonnay/
Rhonda and the family winery are small in comparison to some of Livermore’s known name wineries but have been regarded for twenty-five years as one of the top-quality wine producers.
From high in the sky to down to earth wines!! Yes Rhonda Wood, winemaker/owner of Wood Family Vineyards used to fly planes (US Airways) but now can be found in the vineyards tending vines. She and husband Michael (with their two sons), have a winery in eastern Livermore. Rhonda started making wine in 1996. Besides sourcing wine on their property, they have 17 specific vineyards which are manicured to their specifications throughout Livermore’s ideal climate.
Sláinte,
Michael Kelly
2024 Culmination Sauvignon Blanc Aged in Barrel – What is Beyond Perfection?
Photo ©Michael Kelly
Background
Last year the Wood Family Vineyards produced their inaugural release of barrel aged Sauvignon Blanc. They have continued to do so again this year and have elevated this release to their second or premier label called Culmination. This is now the third wine being offered in the series.
The Wine – “Wine if bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
The grapes come from the historic Louis Mel Ranch that was established in 1884. Mrs. Mel was friends with the Marquise of Chateau d’ Yquem and was able to secure cuttings from there. This will be the second release of Rhonda Wood’s Sauvignon Blanc aged in barrel. The wine is fermented in three barrels with one being an Acacia barrel aged for 7 months. The other two barrels were aged in neutral French oak. They were kept separate until tanked for bottling and aged on the lees and stirred every two weeks.
This is like no ordinary Sauvignon Blanc I have experienced in my wine life! I heaped praises on it last year (https://californiawinesandwineries.com/2024/04/24/2023-wood-family-vineyards-sauvignon-blanc-a-new-offering/), only to have the wine elevated even further with this release!
Photo ©Michael Kelly
First on the eyes this is a deeper golden color than ordinary stainless steel fermented wine with a much thicker viscosity, noticeable in the glass. On the nose dominate aromas of honeysuckle and lemon grass waft gently into the senses arousing the imbiber to take the first sip of this exotic elixir. Once on the palate, bright and lively flavors burst forth of lemon and lime, but not like a New Zealand Sauvignon Blanc, much more subdued and yet energetic and content to be second fiddle in the tasting profile. Lemon custard and tropical passion fruit, along with stone fruits of peach and apricot, softly coat the mouth. On the palate the intriguing and unique textural feel in the mouth was astonishing. Finally, concluding the sipping experience, the acidity is counterbalanced by a brioche note, making for a mildly tart, yet graceful finish, possessing finesse to produce an enjoyable drink.
The alcohol level is 14% and the price for this is $50/bottle, which is a bit higher than your average Suavignon Blanc, but this is anything but ordinary! Set to be released mid-June, this will surely sell out quickly for its flavor profile and uniqueness with only 75 cases produced.
Photo ©Michael Kelly
This wine will make my annual Best Wines Tasted in 2025 due to its unique and mouth filling presence and flavors. In my opinion, following Wood Family Vineyards for 25 years, this may be the best wine Rhonda Wood has produced across the lineup, and she has won a tremendous number of awards!
The Food and Wine Pairing – “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon
Photo ©Michael Kelly
The food pairing was also a bit unique with two entrées last evening. First up was sushi from a new store of both tuna and salmon. Both were very good. I have always had a glass of wine with sushi or sashimi to help kill off any bacteria (told so from many friends in Japan or sake). Only had one small portion with the sushi as wasabi, ginger and soy sauce would be too much to either be complimentary or too contrasting.
Photo ©Michael Kelly
However, the second entrée was a great summertime pasta salad. It was comprised of bow tie pasta, Northern Italian dressing, freshly cooked pepper bacon, fresh spinach, black pepper, Himalayan Sea salt, cherry tomatoes and onion. Chicken breasts were cut into small pieces and cooked on the stovetop with mesquite seasoning. They were combined and served. This wine caressed each morsel and bit of the salad and enlivened the meal perfectly. An excellent 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 on her background from airline pilot to award winning winemaker at the link below and their website.
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
2023 Soquel Vineyards Pinot Noir “Santa Cruz Mountains”
The Winery
The winery is steeped in history going back to 1919 with Giovanni Bargetto purchasing 52 acres. Giovanni Bargetto moved to Soquel from his winery located in San Francisco. He sold the entire property in 1945. In 1999 they had the vision to purchase 5 ½ acres from the original 52 acres. Today the winery is located at 8063 Glen Haven Road, Soquel, California. Soquel is just south of Santa Cruz and up in the hills above New Brighton State Beach. Giovanni was the grandfather of two of the current owners, Peter Bargetto and his twin brother Paul Bargetto. The third owner is their long-time good friend Jon Morgan.
Photo ©Michael Kelly
They opened the winery in the Santa Cruz Mountains in 1987. All three kept their “day jobs” for about 10 years learning to craft their wines. Wine grows on their property and in the Santa Cruz Mountain AVA includes a variety of Pinot Noir’s (six different labels), Chardonnay, Sauvignon Blanc, Cabernet Sauvignon, Merlot, Cabernet Franc and Nebbiolo. They offer the following varieties from outside the region: Atlas Peak Cabernet Sauvignon, Atlas Peak Merlot, Pyramid (Partner’s Reserve) from Napa Valley, Re Summers Ranch Merlot and Red Blend.
Photos from Soquel Vineyards website
They have been producing award-winning wines since 1987 and just a small listing of their 2022 awards mostly from SF Chronicle Competition include:
*2022 Cabernet Franc Pleasant Valley, Gold in 2024 and 94 points Wine Enthusiast
*2022 Merlot, RE Summers Ranch, Gold in 2024
*2022 Nebbiolo, Lago Lomita Vineyard, Best of Class 2024
*2022 Pinot Noir, Santa Cruz Mountains, Best of Class 2024
*2022 Pinot Noir, Saveria Vineyard, Gold in 2024
*2022 Pinot Noir, Partner’s Reserve, 93 points Wine Enthusiast
The list goes on and on delineating a myriad of awards and wine ratings to fill up pages! The key takeaway is this winery has put in the work to make excellent wines.
The Wine – 2023 Soquel Vineyards Pinot Noir “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
The 2023 Soquel Vineyards Pinot Noir was sent to me to review. It initially opened a “bit tight” but shortly after opening blossomed like a bouquet of springtime flowers.
Photo ©Michael Kelly
On the eyes a soft magenta and red brick coloring and light viscosity. A beautiful translucence in the wine glass. On the nose a moist earthiness and faint strawberry aromas. Once on the palate, the dominant taste of freshly picked strawberries abounded. Secondary flavors of ripe cherries hit the mid-palate. On the finish velvety and rounded tannins, yet noticeable, concluded the sipping experience.
Photo ©Michael Kelly
The wine is a combination of the Coast Grade and Soquel Estate vineyards. The wine is 100% Pinot Noir coming in at 13.7% alcohol. The grapes were in 100% French 3 year old barrels for 10 months with only 449 cases produced. It has already won Gold at the 2025 SF Chronicle Wine Competition and was rated 95 points and Editor’s Choice by Wine Enthusiast. That is a lot of wine for only $30/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
This wine was chosen to go with baked Pork Tenderloin this evening. We generally enjoy Pinot Noir wine, mostly with Pork Tenderloin and occasionally with a rib eye steak. This evening using a dry rub on the Pork Tenderloin consisting of brown sugar, smoked paprika, garlic powder, onion powder, cumin, sea salt, black pepper, Italian seasoning and a pinch of Chili powder. Accompanied by roasted quartered Yukon Gold potatoes in olive oil and then tossed with garlic salt and finished with freshly grated Parmesan cheese. Also sauteed Brussel spouts with fresh smoked bacon along with a fresh garden salad with green onions, smoked bacon and quartered cherry tomatoes with a Northern Italian dressing. The pork slices garnished with Steward & Jasper Cherry Pepper Sauce and freshly cut basil. An excellent wine and food pairing this evening.
Sláinte,
Michael Kelly
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