cabernet-sauvignon
2022 Wood Family Vineyards Woody’s Cabernet Sauvignon and Chateaubriand Steak
Photo ©Michael Kelly
Background
“Woody’s Cabernet” was originally named “Woody’s Red”. Originally named for Michael Wood’s father which was a fun blend of various red varieties of grapes. Wood Family Vineyards started to produce more Cabernet Sauvignon and needed another Cabernet wine tasting room and one for the retail space. Locally in and around the Livermore & Pleasanton areas this wine can be found at Total Wine, Safeway, Luckys and even Costco.
The Winery
Wood Family Vineyards, located in eastern Livermore Valley, with Rhonda Wood owner & winemaker, has been producing award winning wines for over two decades. You can read more on her background from airline pilot to award winning winemaker at:
https://californiawinesandwineries.com/2016/02/10/wood-family-vineyards-2/
and
Her awards are extensive and too numerous to list here in this article.
The Wine “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
This wine is 100% Cabernet Sauvignon and comes from three different vineyards: 62% from their estate vineyard, 19% from Smith Ranch and 19% from Dale Vineyard using clone 4 grapes. Only 390 cases were produced and aged in 100% French oak barrels for 18 months.
While ringing in the new year with lots going on, here is a wine worth putting on your list for 2025. An intensive, big & bold wine like some other regions and yet is a smooth and enjoyable Cabernet Sauvignon. First on the eyes a very dark and royal purple coloring with a medium viscosity. On the nose, dark black cherry aromas waft into the senses. On the palate you find caressing black & red cherries and secondary flavor of raspberry. It is a medium dry red wine. On the finish, tannins catapult to the roof of the mouth, with acknowledgement of its pedigree without sharp edges yet grippy and an appropriate amount of oak. Relatively lower in alcohol at 13.8% but still packs a hearty wallop. The wine goes for $36/bottle and the 2022 will be released in January 2025. This will make my annual Best Wines Tasted in 2025 (starts 12/15/24 to 12/15/2025) as it is hard to find a Cabernet Sauvignon at this price point with such robustness.
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 this evening was rather unique. Knowing the quality of this wine, a special meal was prepared. It consisted of a Chateaubriand steak cut into small pieces to use in a Tuscan slow cooked braised beef in wine. Substituting the called for Chuck roast with Chateaubriand (less fat) was absolutely the right call to enhance the dining experience. Ingredients included flour, salt, black pepper, olive oil, yellow onion chopped, chopped carrot, sliced fresh garlic cloves, chopped Italian parsley, dry red wine, beef broth and tomato sauce. The cut meat, having first been browned on the stove, was then placed in the slow cooker on low heat for 10 hours. Will add noodles next time and serve on top of them. Accompanied by roasted and sliced Yukon Gold potatoes and a fresh garden salad with northern Italian dressing.
A solid food and wine paring this evening with both the food and wine complimenting each other.
Sláinte,
Michael
2012 Lineage Wine and a Christmas Holiday Dinner With Friends
Photo ©Michael Kelly
Background
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)”. So, it is the same with the 2012 Lineage Wine. I will explain in detail below.
The Wine Maker
Steven Kent Mirassou, as a 6th generation family winemaker has set high goals. He set as his pinnacle development to produce the best “Bordeaux style” wine California could produce. A lofty and perhaps extreme goal for one man in Livermore Valley. After many years as a successful winemaker at Steven Kent Winery, he decided to make 3 to 5 barrels a year of the absolute premier “Bordeaux style” wine. We just opened his 2012 vintage, which is the sixth of the Lineage releases. The blend which changes year to year based on flavor profiles, consisted of 72% Cabernet Sauvignon (Clones 30 & 7); 14% Cabernet Franc; 10% Merlot; 4% Petit Verdot.
Photo ©Michael Kelly
While blending is an “artistic” endeavor, Steven also is analytical in his pursuit of the perfect Bordeaux blend. Here is Steven’s write-up on why these varietals and clones were chosen. It is like an artist mixing paint colors for the right shading and expression of a painting.
“Cabernet Sauvignon, Clone 30: Dark cherry and cassis flavors, fine-grained tannins and acidity. Less opulent but more age worthy than Clone 4.
Cabernet Franc: Not as “big” as CS but with more finesse and an aromatic palate of sandalwood and chocolate. Acidity is the watchword of this variety. Its acid-based red fruit flavors marry well with the darker more tannic Cabernet Sauvignon to enliven and length Lineage’s finish.
Petit Verdot: Contributes tannin, color, and grapey aromas and flavors of violet and black fruit. This variety helps to build density in the mid-palate of the wine.
Merlot: Noble variety of Bordeaux’s Right Bank; as counterpoint to CS’s austere structure, Merlot is fleshy and opulent; ripe red/dark cherry flavor, a touch of herbal complexity which adds to Lineage’s rich mid-palate.”
The key take way on blending is that it is extremely selective and requires rigorous decision making of not only varietals, but the correct Clones of the varietals to get the flavor profile. Add another step of both winemaking and personal craftsmanship and abracadabra you have a gorgeous and refined Bordeaux blend called Lineage. I am sure Steven wished it was that simple, but this is the shortened version.
Two of many other detailed undertakings are his hand selection of French oak barrels (Taransaud, Le Grand and Francois Freres) and his constant monitoring of the development of the wine in the barrel.
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
2012 was marked by nearly perfect weather throughout the growing season, and the temperate year produced perfectly ripe and balanced fruit. Cabernet Sauvignon contribution had a significantly larger role by percentage than it did in the previous releases and shows in Lineage and generous structure. Again, Cabernet Franc beautifully serves its role as the contributor of verve, style, and vitality. Merlot provides a great mid-palate roundness while Petit Verdot adds tannin and exotic fruit. The overall feel of Lineage is one of beauty and elegance with a fairly low alcohol level of 13.9%. The suggested maturity of this wine is recommended from 2018 to 2030. The wine was harvested from the Ghielmetti Estate and Home Ranch Vineyards in Livermore Valley. This library wine today from Lineage goes for $245. The current release is 2018 and available for $195. The 2018 was given 97 points immediately by Wine Enthusiast and the 2017 received 100 points from Steve Heimoff.
The flavor profile and experience of this wine is truly remarkable. First on the eye you see a medium to medium-dark red tint and medium viscosity wine. Very different than some of the bolder Cabernet Sauvignon’s coming out of Napa Valley. Your first impression is perhaps this may be a bit light. But hold on until you get your first whiff which reveals “black fruits, exotic woods and spice aromatics”.
Photo ©Michael Kelly
The wine was double filtered and decanted for two hours before tasting.
On the palate, you get all the above characteristics that Steven proposed in his selection of varietals and clones to produce a crescendo of semi-sweet mocha, dark cherry, dark roasted coffee, sweet tobacco, violets, black fruit, etc. You are a bit mesmerized in trying to dissect each essential trait in this wine drinking experience. But it is a wine to simply enjoy and savor the existential engagement and relationship of such a rare and eloquent treat.
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
Photos ©Michael Kelly
Paired this evening dinner with a dry rubbed seasoned prime rib, mashed potato casserole with bacon, cheddar cheese and topped with parsley, meatballs, mesquite chicken breasts, roasted Brussel sprouts with reduced balsamic vinegar, a scrumptious holiday honey crisp salad with thinly sliced apples, Romaine lettuce, candied pecans, dried cranberries and blue cheese with a fresh apple cider vinaigrette dressing and for dessert a freshly baked carrot cake topped with crushed candied pecans.
An excellent food and wine pairing shared with friends this evening.
Photo ©Michael Kelly
We also enjoyed a few other very good and fun wines with the meal.
Sláinte,
Michael
2021 Wood Family Vineyards Clone 30 Cabernet Sauvignon
Background
Rhonda Wood makes several Cabernet Sauvignon wines either as 100% varietal or in a “Bordeaux style” blend. The “Clone 30” has been considered her esteemed and special Cabernet Sauvignon harvested from her estate vineyard. It will now be moved to their new CULMINATION offering starting with the release in December 2024.
The Winery
Photo ©Michael Kelly
Wood Family Vineyards, located in eastern Livermore Valley, with Rhonda Wood owner & winemaker, has been producing award winning wines for over two decades. You can read more on her background from airline pilot to award winning winemaker at:
https://californiawinesandwineries.com/2016/02/10/wood-family-vineyards-2/
and
Her awards are extensive and too numerous to list here in this article. Check out their website at the bottom of this article
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
photo ©Michael Kelly
On the eyes a unique dark purple and red combination of coloring and medium heavy viscosity. This illuminating and full body wine immediately catches your attention. On the nose fragrant dark fruit rises to greet the senses. Once on the palate, blackberries dominate, and secondary flavor of crab apple and a modicum of rhubarb is also present. On the finish, a multi-layered textual feel and the tannins are present to provide an ample “teeth clinging” sensation with edgy tannins, but still smooth and enjoyable.
photo ©Michael Kelly
Only 95 cases produced, and it will be released December 11th with a price of $80/bottle. Her 2019 “Clone 30” Cabernet Sauvignon won Double Gold at the SF Chronicle Wine Competition. This 2021 has 14.8% alcohol.
It is 100% Cabernet Sauvignon from their estate vineyards. It was aged 17 months in 50% new French oak barrels and the balance being once used French oak barrels. Then combined and aged another 12 months in 100% new French oak barrels. Splitting the barrel fermentation provides, in Rhonda’s words, “a velvety finish with structure”.
The Food and Wine Pairing – “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon
Photo ©Michael Kelly
The wine was paired with a seared (1500 degrees) and BBQ’ed ribeye steak this evening and served medium rare. Accompanied by cheesy potato casserole. Also, a fresh spinach salad with slices of purple onions, bacon, green onion, dried cranberries and candied pecans with a Northern Italian dressing.
This wine was specifically chosen to cut through a fattier cut of steak, and it did an excellent job. One of the better wines chosen to go with this delicious meal.
Sláinte,
Michael
2021 CULMINATION Proprietary Red Wine, A New Wine (Part II)
Photo ©Michael Kelly
Background
The word culmination is defined by the “end point or final stage of something you’ve been working toward or something that’s been building up”. Synonyms are apex, climax, peak, pinnacle, summit or zenith. Wood Family Vineyards, having made dozens upon dozens of award-winning wines, decided to launch a second label. The second label is the culmination of intense understanding of the vineyard management, grape harvesting, production techniques, barrel choices and wines their customers desired. Simply stated the culmination of decades of intense knowledge and experience was more than appropriate to call the new label CULMINATION!
So why this new label? Often a second label is the function of selecting grapes from a particular row in the vineyard, special barrels, pricing profiling or ageing considerations. From conversations with Harrison Wood VP and Rhonda Wood the winemaker, the second label is much more than augmenting their current production. The CULMINATION label is reserved for completely different selection and techniques producing some of the same varieties they produce at Wood Family Vineyards. Their intention is to introduce an elevated experience beyond their current offering and tasting room enjoyment. The CULMINATION wines will be targeted at wine connoisseurs and those wanting a more intimate experience with possible food pairings. Many new and exciting announcements will be forthcoming over the next few months including a CULMINATION EXPERIENCE.
The two CULMINATION wines being offered in December will be CULMINATION Cabernet Franc and CULMINATION Proprietary Red Blend. The Cabernet Franc wine review was published earlier and can be read at: https://californiawinesandwineries.com/2024/11/22/2022-culmination-cabernet-franc-a-new-wine/ .
This story is about their new label CULMINATION 2021 Proprietary Red Blend.
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Only occasionally one comes across a “heavenly sent” wine, this is one of them! The Wood Family Vineyards has produced consistently very good Cabernet Sauvignon wines, but this is on a different stratosphere of quality. In tasting and reviewing this wine, this is the pinnacle of wine making with Livermore Valley grapes. This wine once reviewed, in my opinion, will rate between 97 and 100 points!
First on the eyes a deep almost purple/blackish coloring and with medium-heavy viscosity. On the nose juicy black and red fruits fill up the olfactory senses immediately with an ethereal aroma. Again, leaving this wine open for a good hour allowed the fruit profile on the palate to fully mature with raspberries and blueberries. The experience of intense fruit flavors of both red and blue fruits conjoined made this wine “melt” in the mouth with robust taste. Clove and French oak were also noted. On the extremely long finish, oak and soft new leather rounded out the tasting experience with exquisite tannins. The tannins entered the palate with texture and some jaggedness, then once fully appreciated, became soft and embracing. It reminded me of the adage, Spring coming in as roaring lion and leaves like a docile lamb! This wine is for serious and discerning imbibers of Cabernet Sauvignon.
For the 2021 Culmination Red Wine only 54 cases were produced. It is 70% Cabernet Sauvignon and 30% Cabernet Franc. It will be released in December 2024 at $100/bottle and at 15% alcohol. The barrel treatment was for the first 17 months was in 100% new French oak barrels for the Clone 8 Cabernet Sauvignon. The Cabernet Franc for the first 17 months was in 35% new French oak barrels. Then both varietals were blended aged in 100% new French oak for another 13 months! This wine will sell for $100/bottle.
One of the unique characteristics of this wine will be its ability to be aged 15 years in my opinion with strong fruit and firm tannins. This wine will make my annual Best Wines tasted in 2024 without hesitation.
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 seared filet mignon steak. The filet was served medium rare and topped with crumbled blue cheese. Accompanied by a twice baked potato topped with cheddar cheese and sauteed snow peas and white mushroom slices.
The food and wine pairing were spot on with the filet mignon meeting the fruit forward characteristics of wine and tannins.
I look forward to tasting it again in December when it is released.
Sláinte,
Michael
2023 Hindsight Napa Valley Cabernet Sauvignon with Lasagna Homemade Lasagna with Bolognese & Béchamel Sauce
The Winery
Photo from Hindsight Winery
The winery is in Calistoga, at the northern end of the Napa Valley. The owners of the winery are Seth Gersh, Managing Director, Alisa Gean MD, Sommelier and William S. Boykin, National Sales Manager. Seth’s background has been as an executive of various leading financial companies as well as being involved in philanthropic endeavors. Alisa is Professor Emeritus of Neuroradiology and Adjunct Professor of Neurology and Neurosurgery at the University of California in San Francisco. Alisa received her Sommelier certification from Napa Valley College and the Court of Master Sommeliers. She is currently a WSET 4 Diploma candidate. Her resume on the medical and wine industry would be an article by itself! The third member of the ownership team, William has 46 years’ experience in the Wine and Spirits industry. Starting back in 1977 with Inglenook Vineyards, then Seagram and importing Italian wines. Bill is involved in setting up and supporting their distribution channel. Bill along with Seth & Alisa have been involved in the San Francisco 49’er Football Foundation for over a decade. These three professionals are very synchronized in business planning and bringing forth superb wines to the market. Seth believes that the driving force of Hindsight’s business is to offer wines that over-deliver on quality.
Photo ©Michael Kelly
Michael Weiss is their winemaker steeped in years of making award winning wines. Michael spent 26 years helping build Groth Vineyards and Winery in Napa Valley. Prior to that he held winemaker positions at both Robert Mondavi Winery and Vichon Winery. Today they are producing various designated vineyards of Cabernet Sauvignon, Chardonnay, Sauvignon Blanc and Petite Sirah.
The wines can be tasted at The Vault in downtown Calistoga. Here Hindsight Wines, along with others, are offered in an environment of warmth and hospitality. Their wines can also be purchased online through the Hindsight website.
Photo from Hindsight Winery
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
While having enjoyed past vintages of Hindsight Wines, this is the first with their new label and the first Cabernet Sauvignon of their 2023 vintage. As you can see on the eyes a very dark and brooding color with medium-heavy viscosity. On the nose aromas waft into the senses of black and red cherries alluring one to take the first sip. Once on the palate, the black and red cherries danced merrily in the mouth, going back and forth like a tango, swirling the flavors and competing for who was going to lead. Secondary flavors of soft leather and subtle oak were also present. Tannins, strong and bold, provided a long finish. Unique, perhaps with the meal, the tannins entered bold and strong and when greeted with the meal, became rounded and embracing with no harsh edginess.
The wine is 100% Cabernet Sauvignon, with 1500 cases produced. The wine uses French barrels with the wine being 14.6% alcohol and was released in early November 2024.
Photo ©Michael Kelly
Priced at $44.99/bottle this is exceptional value of a Napa Valley Cabernet Sauvignon. I personally would lay it down for 2-4 years as fruit and tannins will continue to mature. The wine just made my annual Best Wines Tasted for 2024 for both flavor and value in the under $51 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
A special meal this evening of Lasagna with homemade Bolognese sauce. The ingredients called for diced pancetta, finely diced vegetables (onion, carrot, celery), minced garlic, olive oil, lean ground beef, kosher salt, black pepper, tomato paste and dry white wine. The lasagna noodles were placed in a baking dish soaked with warm tap water for a short time. Then Béchamel sauce, which was prepared with milk, unsalted butter, nutmeg, flour, kosher salt and grated Parmesan cheese was added. Then the Bolognese sauce was added to each layer of lasagna noodles with the Béchamel sauce and baked. A few additional minutes of broiling the dish to melt the cheese topping. Accompanied by steamed broccoli completed the meal.
Selected the wine to engage with the ground beef and tomato base in the lasagna. The tannins were sufficiently enough and the fruit of the wine excellent in the pairing. A perfect match to enjoy both the flavors of the wine and the meal as one did not dominate this succulent dinner.
Sláinte,
Michael
2022 CULMINATION Cabernet Franc – A New Wine
Photo ©Michael Kelly
Background
The word culmination is defined by the “end point or final stage of something you’ve been working toward or something that’s been building up”. Synonyms are apex, climax, peak, pinnacle, summit or zenith. Wood Family Vineyards, having made dozens upon dozens of award-winning wines, decided to launch a second label. The second label is the culmination of intense understanding of the vineyard management, grape harvesting, production techniques, barrel choices and wines their customers desired. Simply stated the culmination of decades of intense knowledge and experience was more than appropriate to call the new label CULMINATION!
So why this new label? Often a second label is the function of selecting grapes from a particular row in the vineyard, special barrels, pricing profiling or ageing considerations. From conversations with Harrison Wood VP and Rhonda Wood the winemaker, the second label is much more than augmenting their current production. The CULMINATION label is reserved for a completely different selection and techniques producing some of the same varieties they produce at Wood Family Vineyards. For example, their Wood Family Vineyards award-winning Cabernet Franc (Gold Medal, Double Gold Medals, etc.) come 100% from the One Oak Vineyard. The CULMINATION Cabernet Franc comes from two vineyards, White Cat and Sachau. The combination of the two, plus different barrel and longer aging provided a unique and new tasting experience. Their intention is to introduce an elevated experience beyond their current offering and tasting room enjoyment. The CULMINATION wines will be targeted at wine connoisseurs and those wanting a more intimate experience with possible food pairings. Many new and exciting announcements will be forthcoming over the next few months including a CULMINATION EXPERIENCE.
The first two wines being offered in December will be the CULMINATION Cabernet Franc and CULMINATION Red Blend, a proprietary and changing blend. This story is about their new label CULMINATION, specifically the 2022 Cabernet Franc and the Red Blend will be forthcoming soon. More wine varietals to be considered are on the drawing board.
Photo ©Michael Kelly
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
As mentioned earlier this wine is from two vineyards in Livermore. White Cat Vineyards from Crane Ridge contributed 42% and the remaining 58% from the Sauchau Vineyard. This Cabernet Franc provides a truly remarkable flavor profile of Old-World verses California Cabernet Franc meeting. Many California Cabernet Franc wines are dark, robust, bold and earthy. French Cabernet Franc wines are typically elegant with softer silker tannins. CULMINATION Cabernet Franc pulls these two contrasting flavor profiles and presents them united in the same bottle. A great analogy for this wine is a gymnast on a balance beam requiring both grace and strength in a routine.
On the eyes the core center of the glass being an enticing dark color, yet at the rim is showing a lighter purple ring. On the nose, violets and dark fruits waft into the senses. I did notice that having left it open for an hour, more aromas were present. On the palate, here the gymnast analogy comes into play with not brutish force stating “take notice of me” but underlying structure and finesse coming into play. Dark fruit of raspberries and blackberries with a tinge of blueberries developed a full and complete play in the mouth. The finish was intriguing with initially soft and rounded tannins then developing into robust tannins- the combination of Old-World and California styles coexisting simultaneously. The wine can be sipped alone with its mellowness and yet bold enough to enjoy with a meal. This wine is for serious and discerning imbibers of Cabernet Franc.
For the 2022 Culmination Cabernet Franc only 150 cases were produced. It will be released in December 2024 at $80/bottle and at 13.7% alcohol. The barrel treatment was 36% new French oak and most of the balance used French oak with small quantity being neutral American oak. It was aged in barrels for 18 months. One of the unique characteristics of this wine will be its ability to be aged 10-15 years in my opinion.
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 lightly tenderized and marinated flank steak. It was marinated for four hours in 50% Chaka marinade and 50% Black Pepper marinade. Sprinkled with a Black Pepper Rub and stir fried in hot oil. Ingredients include garlic, snow peas and white mushrooms being added towards the end of the stir fry. Served and topped with bits of green onions. Accompanied by long grain and wild rice and a fresh garden salad. The salad included baby tomatoes, green onions, pepitas and bacon.
The food and wine pairing were spot on with the full dark fruit of the wine contrasting with the peppery meat, it was like a volleyball match with flavors traversing across the mouth rather than a net! The surprisingly strong tannins enveloped the meat, and the mushrooms provided the earthiness normally found in California Cabernet Franc.
I look forward to tasting it again in December when it is released.
Sláinte,
Michael
2021 BARRA of Mendocino Reserve Cabernet Sauvignon and Winter Comfort Food of Stuffed Bell Peppers
BARRA of Mendocino has a new label for their line of Reserve wines which are all CCOF (California Certified Organic Farmers). It is in honor of a historic oak tree found on its home ranch on the Redwood Valley Vineyards. It is both a foiled oak and grape leaves, embossed on a black background. On the back of the bottle, it states it is symbolic of their 70-year history making wine as in “Like an old oak tree, our roots run deep”. Martha Barra, winery owner and co-founder stated, “A powerful icon in our vineyards, the oak tree represents wisdom and knowledge, strength and endurance, stability and honesty”.
About CCOF (California Certified Organic Farmers)
In order to understand the winery, it is essential to understand what organic farming and certification is about. A very brief explanation, when Charlie Barra started the winery almost 40 years ago, he undertook a Herculean task of making it organic on his terms. In his words “Yes it’s more work (annual audits/certifications, paperwork, labor requirements), more risk (crop devastation from pests) and not necessarily a bigger payout, buts essential to the well-being of this planet”. His vision was remarkable.
BARRA of Mendocino has been CCOF for over 20 years and took 3 years of inspections prior to becoming complete. Charlie’s favorite saying is that he had been farming organically for over 55 years! Organic certification requires the vineyards are maintained without conventional pesticides or herbicides, synthetic fertilizers, sewage sludge, bioengineering or ionizing radiation. Crop covers of bell beans, red clover and peas are planted between the rows of vines and when flowering are then turned back into the soil for nutrients for the vineyards/grapes. The micro-organisms in the soil allow the vines to utilize the nutrients efficiently.
The Winery
Charlie followed his father and maternal grandfather who migrated to Mendocino County from Piedmont, Italy in 1906. Charlie began farming grapes in the mid 1940’s and in 1954 purchased Redwood Valley Vineyards. He worked vigorously with Karl Wente, Robert Mondavi and others to be one of the first growers of many varietals planted on the North Coast. Today the ranch grows organically Pinot Noir, Zinfandel, Cabernet Sauvignon, Sangiovese, Merlot, Petite Sirah, Chardonnay, Pinot Blanc and Muscat Canelli. Besides the BARRA of Mendocino label, they have two other labels, Girasole Vineyards and CORO Mendocino. Charlie passed away in 2019 and his wife Martha who worked with him for almost 40 years, is heading the family winery which now stands at 350 acres and a 2.8-million-gallon custom crush facility. They launched the BARRA of Mendocino Brand in 1997 and the Girasole Brand in 2003. Their son and daughter also have major responsibilities to keep the “family farm” running.
The Wine – 2021 Reserve Cabernet Sauvignon “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
The first thing that needs to be mentioned is be prepared to have your mind blown as to what kind of Cabernet Sauvignon can come out of Mendocino!! This was simply a wonderful surprise opening this bottle. The wine comes from their 50-acre vineyard site located at 764 feet in elevation and has been designated certified organic since 2007. The wine rested 18 months in 30% new French oak barrels and the balance being neutral. It was awarded Double Gold at the S.F. Chronicle Wine Competition.
Randy Meyer, the winemaker crafted an elegant wine! First on the eyes a deep royal purple with glistening hues around the rim. Medium to medium-heavy viscosity. On the nose this was no ordinary “milk toast or weak cousin” Cabernet Sauvignon from Mendocino, but immediately intense aromas of cherries and blackberry wafted into the senses. On the palate cocoa and vanilla coffee along with blackberry swirled lively in the mouth with a secondary offering of anise. On the finish, most notably it was smooth and silky with a fruit forward taste, yet notable tannins. It is 100% Cabernet Sauvignon with 87% Estate and 13% Home Ranch – both being certified organic. 1455 cases were produced and is listed on their website for $28/bottle. A classy and true Cabernet Sauvignon and at $28/bottle it is a bargain! It was aged 18 months in 30% new French barrels and the balance being neutral. The wine won a Gold Medal at the Mendocino County Wine Competition.
I don’t remember having tasted any Cabernet Sauvignon that compares to this bottle of immense flavor at this price point. One of my notes while tasting it was it hit my “Golden Triangle” of balance between fruit, oak and tannins. The result being a wine with a smooth, silky and delicious finish.
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 with a great winter comfort food, stuffed bell peppers. A twist to the normal recipe with olive oil, ground beef, diced yellow onion, minced garlic cloves, salt/pepper, Italian seasoning, tomato paste, brown sugar, marinara sauce, Worcestershire sauce, Sriracha sauce, rice and shredded cheddar cheese. Accompanied by cooked yellow corn.
Photo ©Michael Kelly
The thought was the semi-sweet and fruit forward of this wine would help “calm down” some of the “heat and intensity of the stuff bell pepper” which it did perfectly. The wine also had sufficient tannins to work the beef was spot on! A delicious food and wine combination.
This wine had already made my annual Best Wines Tasted in the year in the up to $50/category. That list comes out mid-December each year.
Sláinte,
Michael
2019 Cellar 13 Cabernet Sauvignon with Filet Mignon Steak
Photo ©Michael Kelly
The Winery
Darin Winton came from the public water services at a local municipality and while not necessarily turning water into wine he is now producing many award-winning wines! Even before retiring, Darin got his start doing volunteer work at 3 Steves Winery on his vacation, since he enjoyed their wines in Livermore and even volunteered for two weeks in Chile during harvest. There he learned “old world” techniques in winemaking, especially for Carménère. The fascination of harvesting by hand and using gravity to move wine around aroused his curiosity. In 2017, this winery where he was doing his training, allowed him to make a few small batches of wine with Livermore Valley fruit. He is indebted to 3 Steves Winery for allowing him to experience winemaking from the ground up and their subtle oversight and tutelage. Pictured below is Darin and Gail Henderson, his fiancée who assists in the marketing and sales for Cellar 13.
Photo courtesy of Cellar 13
Just two years later in 2019, his 2017 Chardonnay won Double Gold at the San Francisco Wine Competition – a real accomplishment and validation for his new venture. So now in 2023 he has won the following awards:
CHARDONNAY
* 2017 Chardonnay – Double Gold – 2019 SF Chronicle Wine Competition
* 2018 Chardonnay – Gold Medal Winner 94 points – 2023 Sunset International Wine Competition
* 2019 Chardonnay – Best in Class Winner – 2021 Livermore Valley Uncorked Wine Competition (Best Chardonnay in Livermore), Gold Medal Winner – 2021 SF Chronicle Wine Competition
ALBARIÑO
* 2021 Albariño – Silver Medal Winner -2022 SF Chronicle Wine Competition
CABERNET SAUVIGNON
* 2017 Cabernet Sauvignon – Double Gold Medal Winner -2020 SF Chronicle Wine Competition
* 2018 Cabernet Sauvignon – Silver Medal Winner -2023 SF Chronicle Wine Competition
* 2019 Cabernet Sauvignon – Double Gold Medal Winner 97 points – 2023 Sunset International Wine Competition, Gold Medal Winner – 2023 SF Chronicle Wine Competition
BORDEAUX BLENDS
* 2017 Tsogadu (13 in Cherokee) – Left Bank Bordeaux Style Blend – Gold Medal Winner -2020 SF Chronicle Wine Competition
* 2018 Tsogadu (13 in Cherokee) – Left Bank Bordeaux Style Blend – Gold Medal Winner – 2021 SF Chronicle Wine Competition
* 2019 Aliheliga (“Grateful” in Cherokee) – Right Bank Bordeaux Style Blend – Best in Class Winner – 2023 Livermore Valley Uncorked Wine Competition, Gold Medal Winner – 2022 SF Chronicle Wine Competition.
OTHER REDS
* 2019 Cabernet Franc – Double Gold Medal – 2023 SF Chronicle Wine Competition, 2023 Silver Medal at the International Cab Franc Wine Competition
* 2017 Merlot – Silver Medal Winner – 2021 SF Chronicle Wine Competition
In 2017 Darin produced 180 cases and in 2019 production increased to 475 cases. Beyond 2020, Darin has created a wine club and in 2023 produced about 800 cases. He has introduced many new wines into his portfolio, and they are winning awards from various organizations! He is a man on mission to bring some extraordinary wines to market in a very short time!
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
First on the wine, which was just released October 2024, this wine already has received 97 points from Sunset International Wine Competition and Double Gold from the Orange County Wine Competition.
On the eyes a deep magenta and purple coloring, showing brightness and clarity and a full body. On the nose fragrant floral aromas of roses and violets. On the palate, beautiful red raspberries and red cherries dominate. Secondary flavors of red plum and even nectarine was present. On the finish velvety tannins coated the mouth with a tinge of jaggedness noted, along with powdery cocoa flavors and vanilla.
It is 97% Cabernet Sauvignon grapes and 3% Cabernet Franc. The vineyard is from the eastern portion of Livermore. The wine was processed with 100% pump overs then barreled in 50% new French oak for 18 months. It is listed at $45/bottle and only 125 cases were 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
Pulled this wine to pair this evening with a BBQ’ed filet mignon. First seared at 1500 degrees and then BBQ’ed and served medium rare and topped with a creamy blue cheese crumbles . Accompanied by infused mashed potatoes using two different blue cheeses, one for intense flavoring and the other for creaminess. Also sauteed asparagus was served. This was a beautiful and delicious food and wine pairing for the night.
Sláinte,
Michael
2014 Outpost Wine “True Vineyard” Howell Mtn Cabernet Sauvignon (100 pts) and Chateaubriand
Photo ©Michael Kelly
Background
We were discussing doing a Chateaubriand and having a nice wine this last weekend. Having not prepared it before at home, some research went into the planning. One of the facts while researching is that the dish was named for François-René, vicomte de Chateaubriand (1768-1848). He was a French romantic writer, politician, diplomat and historian who influenced French literature in the nineteenth century. He was nobleman in France, traveled to the US, was exiled from France to England and eventually returned to France. His biography is quite impressive with his writings and travels to Greece, Asia Minor, The Ottoman Empire, Egypt, Tunisia and Spain
First up was selecting from one of dozens of recipes on how to prepare, cook not only the meat, but also the demi-glace and pan sauce. Next was selecting an excellent bottle of Cabernet Sauvignon to enjoy with the meal.
The Winery
Photo credit to Tom Singerline
The 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). The buyer being AXA Millésimes, the wine division of the large French insurance company. They own wineries in Bordeaux, Burgundy, Portugal and Hungary. Those wineries include Château 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.
The Winemaker
Photo from Revana Family Vineyard
Thomas Rivers Brown is perhaps one of the most well-known winemakers in Napa Valley. He has produced wine for 45 wineries and has several of his own brands. He is one of the winemakers that we have been following for the last twenty plus years! His influence ranges at Schrader Cellars, GTS, Casa Piena, Kinsella Wines, Maybach Vineyards, Revana Family Vineyard and many others. I have tasted and purchased many of his wines as all are outstanding! He currently has over 30 wines with scores of 100 points, more than anyone in the USA!
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Robert Parker awarded this wine a 100-point score. Only 475 cases of this 100% Cabernet Sauvignon were produced. It was aged in 90% new French oak for 20 months. K & L Wine Merchants listed it on their website as being out of stock with a price of $349/bottle. It is worth every penny!
First for preparation of this exotic elixir, it was double decanted and allowed to air out for 1 ½ hours before tasting. Then 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 throw back 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.
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 Chateaubriand recipe was basically three parts: the cooking of the meat, the demi-glace preparation and the pan sauce. The demi-glace was an hour preparation with bay leaf, thyme sprigs, parsley, whole peppercorns, chopped onions, chopped celery, chopped carrots, flour and beef stock divided. The pan sauce included kosher salt, canola oil, minced shallot, fresh parsley, unsalted butter, fresh sprigs of thyme, dry red wine and the demi-glace. The meat preparation included searing in a skillet, then baking it and then letting it rest covered in aluminum foil. Plated sliced with the sauce drizzled over it with fresh parsley and a spring of Thyme. Accompanied by roasted and quartered small potatoes and sauteed asparagus. The meal was divine, and a few adjustments will be made next time. The food and wine pairing were spectacular with the wine embracing each bit of the Chateaubriand.
Kudos to my wife for an excellent food presentation!
Sláinte,
Michael
2021 Smith-Madrone Cabernet Sauvignon – A Dichotomy?
Photo ©Michael Kelly
A dichotomy as defined by Cambridge Dictionary is “a difference between two completely opposite ideas or things”. This was the case with this Smith-Madrone Cabernet Sauvignon, fragrant, fruit forward and soft going into the palate, yet once there, burst forth with intense flavor and brute strength and enjoyable tannins a wonderful surprise.
The Winery
Photo from vineyards looking east with Napa Valley below and Howell Mtn across the valley. Photo ©Michael Kelly
Smith-Madrone Vineyards is located on 200 acres on top of Spring Mountain west of St. Helena with 38 acres planted in vineyards. The vineyard elevation ranges from 1,300 to 2,000 feet.
Stuart on the left and Charles on the right Photo ©Michael Kelly
The founder, managing partner and enologist is Stuart Smith, Charles Smith is the winemaker, and the associate winemaker is François Bugué. Truly a family affair! All the wines are estate and dry-farmed on top of the mountain. Currently their production is approximately 6,000 cases a year. They produce Chardonnay, Riesling, Cabernet Sauvignon and their iconic Cooks Flat (blend of Cabernet Sauvignon and Cabernet Franc).
For detailed information on the winery and unique trellis system, you can read the story from a previous visit at:
https://californiawinesandwineries.com/2024/08/14/smith-madrone-vineyards-paradise-found/
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
This wine is the first Cabernet Sauvignon vintage since the Glass Fire in 2020 during which they produced no Cabernet Sauvignon. On the eyes a deep penetrating purple and crimson coloring. In the glass medium to medium heavy viscosity. Then on the nose fresh red cherries burst in the olfactory senses with a bramble scent. Once on the palate, luscious and impactful red berries filled the mouth with a soft caressing flavor with a secondary note of blueberries and light vanilla pipe tobacco. Expecting a soft and abbreviated finish, this is where the dichotomy came forth. Strong bold tannins showed the pedigree of this vineyard with their jagged tannins. This is why I believe this youthful wine will appreciate and improve with aging over the next 10 years.
Photo ©Michael Kelly
The wine is a blend of 81.9% Cabernet Sauvignon, 17.7% Cabernet Franc and .4% Petit Verdot. It was barrel aged 18 months in 65% new French oak. 1,652 cases were produced, and the retail price is $65/bottle. For a Spring Mountain Cabernet Sauvignon this is perhaps one of the best bargains in Napa Valley!
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 ribeye steak seared on the BBQ at 1500 degrees and served medium to medium rare. Accompanied by roasted quartered and seasoned potatoes and steamed broccoli.
Photo ©Michael Kelly
Also a wonderful baby spinach salad was prepared with Bartlett pear slices, bacon and Point Reyes crumbled blue cheese. A homemade balsamic dressing was drizzled on the salad.
Here is where the Smith-Madrone shined with its fruit forwardness making it a wonderful flavor to the BBQ steak and yet strong and bold enough with tannins to “cut through” the meat to make it a delightful meal.
Sláinte,
Michael
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