cabernet-sauvignon
Ten Award Winning Wines Worthy of Your Consideration
At the end of each month, I list wines which I tasted, drank or brought to a dinner party but unfortunately ran out of time to write up a story on them. These are the wines enjoyed in October and were very much appreciated by me or others that enjoyed them. They all happen to be red wines from various AVA’s around California and even one from Mendoza, Argentina. AVA’s include Napa Valley, Livermore Valley, Sonoma Valley and Arroyo Seco in Monterey.
Each winery has won many, many awards for each of their wines from various wine competitions. I know you will appreciate and enjoy them.
Photo ©Michael Kelly
Photo ©Michael Kelly
Photo ©Michael Kelly
Photo ©Michael Kelly
Photo ©Michael Kelly
Photo ©Michael Kelly
Photo ©Michael Kelly
Photo ©Michael Kelly
Photo ©Michael Kelly
Many of these wines have been previously written up and reviews can be found by searching on https://californiawinesandwineries.com . Best to view on a laptop computer where on the right side of the home page is a “search” tab. Just put the name of the winery, varietal and the story/stories will appear.
And now on to November wines!
Sláinte,
Michael
https://californiawinesandwineries.com
https://thirty-sevenwines.com/
https://www.CudaRidgeWines.com
https://woodfamilyvineyards.com/
Fielder’s Choice on the Wine Tonight – VJB Cellars Cabernet Sauvignon or Wood Family Vineyards Zinfandel
Photo ©Michael Kelly
Last evening it was a toss up on which wine to go with one of our standby comfort foods, a spicy jalapeño meatloaf. The traditional approach is to have a strong tannic wine like a Cabernet Sauvignon to “cut” the fat of the hamburger meat. It also would pair well with the tomato sauce in the recipe.
Photo ©Michael Kelly
As this was a spicy meatloaf with minced jalapeño peppers mixed into the meatloaf, for an awesome spicy and flavorful dish. The thought here was to “calm down” the intensity of the spice with an enveloping dry but fruit forward semi-sweet Zinfandel.
The meatloaf consisted of both 85% and 93% fat free ground beef. Ingredients included panko breadcrumbs, egg, 6-8 minced jalapeño peppers (1/2 with seeds), minced garlic cloves, shredded sharp cheddar, tomato sauce, Worcestershire sauce, Dijon mustard, honey and chili powder.
Photo ©Michael Kelly
The meal was accompanied by a cheesy jalapeño bread that was tangy and delicious. Also sauteed halved small potatoes, asparagus and mushrooms.
Photo ©Michael Kelly
In the end the meatloaf was not quite as hot as we were expecting, so the Cabernet Sauvignon wines were the best choice for the evening. They included the previous mentioned wines, a 2020 VJB Cellars “Dante” Cabernet Sauvignon and a 2013 Outpost “True Vineyard” Cabernet Sauvignon.
Photo ©Michael Kelly
For good measure we also brought out a 2014 YoungInglewood Cabernet Franc. All the wines were very good and Cabernet Sauvignon was the best choice amongst the table voting.
Sláinte,
Michael
https://californiawinesandwineries.com
https://woodfamilyvineyards.com/
2010 Hewitt Vineyard Cabernet Sauvignon – A Magnificent Wine
Photo ©Michael Kelly
Opened this wine last evening which had been cellared for twelve years. What a treat revisited indeed. The Hewitt Vineyard of approximately 60 acres in the historic center of Napa Valley in Rutherford Bench has always made fascinating wines. World famous for their Cabernet Sauvignon’s “Rutherford dust”, a quality bestowed on wines from this area in Napa Valley. Unfortunately, Provenance Winery and the Hewitt Vineyard label were sold. Tom Rinaldi was the winemaker at both facilities and spent time some quality time with him. He conducted one of the best blending exercises ever and still can remember it 20 years later!
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Opened the bottle up and let it decant for one hour before tasting. The wine on the eyes was a luscious dark red berry, almost black and with heavy viscosity. On the nose, violets and floral aromas waft into the senses. On the palate, black cherries, blackberries and cocoa are the predominate flavors. Secondary flavors of leather, sweet pipe tobacco and black licorice were present. On the finish, the “Rutherford dust” and tannins of immense proportions, jagged and inviting, along with vanilla completed the sip. Complexity and layers of enjoyment are the words that spring forth in describing this beautiful wine. One of the “chewiest” Cabernet Sauvignon experienced and always in my top Napa Valley wines listing.
The wine was produced by the famous and iconic winemaker Tom Rinaldi (no longer there). Still one of the top winemakers that has produced wines in Napa Valley (IMHO). The wine is 98% Cabernet Sauvignon and 2% Petit Verdot. It was aged 22 months in 100% French barrels with 77% being new. Wine Spectator rated it 96 points and in 2013 it was ranked #4 wine in the top 100 wines! Wine wholesalers still show a pricing ranging from $140 to $170/bottle but few bottles are available.
Tom Rinaldi is still producing wines as a winemaker and consulting winemaker at Patent Wines and Pellet Estate. I have not reviewed or tasted their wines but hope to do so shortly. I can only assume with Tom at the helm, the wines will be delicious.
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 seared and BBQ’ed filet mignon served medium rare and topped with Point Reyes Blue cheese. Accompanied by seasoned and roasted Yukon Gold potatoes, Brussel sprouts and garlic French bread.
Sláinte,
Michael
Silver Trident Winery A Unique Experience – From Potato Chips to Pizzetta Pairings!
Background
Not a typical way to start a wine tasting experience for sure. To start with the two owners coming out of the hospitality and travel industry, opened their doors in Yountville in 2015. Their goal was to feature handcrafted artisan wines specifically showcasing Cabernet Sauvignon, Pinot Noir, Sauvignon Blanc and a Napa Valley red blend. They produce approximately 3,800 cases in total per year. They hired Kari Auringer as the winemaker. Kari worked for ten years under the noted Celia Welch (Scarecrow and many more). One of the primary goals of the winery was to feature richly layered wines with complexity and depth.
Photo ©Michael Kelly
Bob Binder, one of the owners invited us to taste their new pizzetta offering. Kim was our host for the tasting.
A Tasting Home verses a Tasting Room
They set out to create a comfortable environment where customers felt relaxed, like being at home. Through various past connections with Ralph Lauren Home Collection, artists and galleries, essentially all the items in the “home” are available for purchase. This includes furniture, floor coverings, artwork, glasses and serving trays.
The feeling enjoyed while going through a tasting is intimate, warm and beautifully appointed living room, dining room or library. They recently moved to a new location that allows them use of the kitchen. By appointment only and no tasting bar, no rush and no standing on your feet while proceeding down the wine lineup.
Photo ©Michael Kelly
For today’s event they hosted us in the Woodlands Room, and they have two other dedicated tasting rooms in “their home”. The other two rooms are the Living Room and The Horse and Hound Room, each decorated with the appropriate theme and comfort.
Photos ©Michael Kelly
Wine Pairing with Potato Chips?
Photo ©Michael Kelly
Yes, that is correct! Different, yes. Unique, yes. Odd, yes. Did it work – yes! It started out as an “aha moment” when one of the owners was served wine and potato chips on a flight. He enjoyed the textual crunch and salt with his wine. So, before the next visit to Yountville, he asked his staff to seek out potato chips from around the world! Then when all were gathered in Yountville, six of them proceeded through wine and potato chips to develop the pairing available today. They call this event the Potato Chip Extravaganza tasting.
While I have been to hundreds of wine tasting and pairings, this was a first for me! Truth be told, I was both excited and skeptical as to how this would unfold and taste. We were greeted in the foyer with a pouring of Rosé of Pinot Noir. Then escorted to the library where it was paired with Zapp’s Cajun Crawtators potato chips. Astonishment and delight were the first impressions. The pairing seemed “other worldly” as it transcended typical common sense and reasoning, yet the symbiotic relationship was solid. A smile on our face with this first taste must blow away the working staff. We continued the afternoon through the various selection of wines and chips with dark chocolate in the end to round out a reserve Cabernet Sauvignon. This pairing is still available today.
An Added Wine Pairing of Artisan Pizzetta’s
Photo ©Michael Kelly
Recently they added artisan pizzettas, small slices of pizza done as they refer to in the Detroit style with a focaccia crust. Each is unique and created for each wine. The first pairing was mind boggling delicious and unique! The wine was their Rosé of Pinot Noir with butternut squash, feta, basil and hot honey! The aromatics were enticing and engaging. Would never have thought this could possibly taste so wonderful but it was one of the best of today’s experience. The wine with its luscious fruit of strawberry and raspberry filled the mouth. This bright lively wine with acidity paired like a “broken in” baseball mitt.
Photo ©Michael Kelly
The second pizzetta pairing was with their Sauvignon Blanc named Symphony no. 9. The pizzetta was goat cheese, golden beet, red onion and shiso. The wine possessed great minerality and stone fruits. Lemon grass with softer tropical fruits provided a fullness in the mouth and balanced acidity. At a previous visit, I purchased this wine and left today buying more of it!
Photo ©Michael Kelly
We now switched over to their red wines. They offer four red wines being Pinot Noir, a Red Blend, Cabernet Sauvignon and a Reserve Cabernet Sauvignon.
Photo ©Michael Kelly
On the left is their Pinot Noir called “Benevolent Dictator” paired with a tasty duck confit, spiced balsamic, peppercress. The wine was one of the better Pinot Noir tasted in some time. The grapes come from Dutton Ranch. Black cherry aromas on the nose begged you to take your first sip. Combining two Pinot Noir clones in equal portions, 667 and 777 provided a flavorful and impactful tasting. Using partial whole cluster fermentation, the spices and tannins danced in the mouth. Additionally using 100% French oak, with 50% being new and 50% being two-year-old. This was my favorite wine of the day and again purchased a couple of bottles!
On the right is their red blend called the 2021 “Playing with Fire” that is a blend of 65% Malbec, 25% Syrah and 10% Cabernet Sauvignon. A beautiful dark coloring with bold dark fruit and an embracing texture. This was paired with red wine braised beef, garlic confit and fennel pollen and one of the favorites of the day.
Photo ©Michael Kelly
The last pizzetta pairing was with their Cabernet Sauvignon called “Twenty-Seven Fathoms”. With Bob in the cruise ship business this was his nod to the old world versus the new world production of Cabernet Sauvignon. During his passages of the Panama Canal (separating California production from European production of Cabernet), the canal channel is twenty-seven fathoms deep, a nice play on words with significant meaning. The wine, a 2018 was everything you would expect from a classic Napa Valley Cabernet Sauvignon. On the eyes dark and mysterious. On the nose, blueberries and raspberries waft into the senses full throttle. On the palate, a touch of soft vanilla pipe tobacco with the fruits rounds out the tasting. The tannins have the right portions of “edginess” without dominating the finish. It is 100% Napa Valley fruit with 98.5% Cabernet Sauvignon from Oakville and 1.5% Malbec from St Helana. Barreled in 100% French oak with 65% being new.
The pizzetta pairing was hands down the best of the day! It was Maitake mushrooms, Raclette cheese and thyme. The cheese and wine paired and contrasted excellently. It was an orchestrated Yin and Yang with complementary forces. Again, thought so highly of this wine and pizzetta pairing left purchased a bottle for the cellar. Next up is to get some of the pizzetta to bring home!!
Photo ©Michael Kelly
While we believed that was the conclusion of the tasting, Bob brought by a bottle and poured a taste of their premier wine called “Friends and Family” Cabernet Sauvignon. An extremely smooth and delightful wine. A special treat and very much appreciated.
The conclusion for the day is a high recommendation for this boutique winery and their unique food pairings without a doubt. There is nothing that could be improved in the wines, the pairings, hospitality and ambience. A winning assortment of wines and enhanced with potato chips and now with gourmet pizzetta’s.
Sláinte,
Michael
2022 Wood Family Vineyards “The Captain” Red Wine Blend – The Aeronautical Background Story!
Photo ©Michael Kelly
Background On Rhonda Wood
Photo from Wood Family Vineyards
Rhonda Wood, winemaker extraordinaire in Livermore Valley produces twenty plus different wines. One of her favorites is “The Captain”, a “Bordeaux style blend” with a reason. Rhonda started her career as one of the first woman pilots for US Airways. Thus “The Captain” is for her previous career before making award winning wines.
Below are listed a few comparisons between the winemaker and key traits of captaining a commercial plane.
Attention to details: The Captain knowing all aspects of flight planning, aircraft operation, documenting aircraft performance & maintenance, operational compliance, adhering to government standards & regulations, manage emergencies, coordination with mechanics, ground crew and air traffic control. Rhonda Wood: knowing the vineyards for pruning, shoot thinning, cluster thinning, water strategy & compliance, cover crop management, details to county, AVA and government regulations.
Awareness: The Captain understands optimal aircraft performance and ability for various aircraft being flown. Rhonda Wood: Knowing when and what to do in the vineyard(s) from Brix checks, ordering supplies for the winery (yeast, So2, etc.), scheduling harvest with vineyard manager, soil nutrition, timing on picking, pressing, sending juice panels to ETS, punch down timing & frequency, selecting yeasts and additives (if necessary), tank temperatures. All of these functions for each and every varietal and winery blend.
Documentation: The Captain records all aspects of aircraft operations, fuel, temperature, oil pressure, hydraulics, weather, turbulence, aircraft avoidance and airspace incidents, noting functions outside of prescribed government regulations, flight plans, etc. Rhonda Wood: pre-ordering bottles, labels and corks for upcoming harvest and bottling, testing during fermentation, compliance and documentation for ABC laws, tasting room notes, pairing & technical sheets, shipment compliancy, etc.
The above only scratch the surface of the broad characteristics of being a Captain and Winemaker. In addition, self-confidence, humility, clear communication skills, desire to learn and most importantly, the ability to remain calm under pressure
The Winery
Photo from Wood Family Vineyards
Wood Family Vineyards, located in eastern Livermore Valley with Rhonda Wood owner & winemaker, has been producing award winning wines for over two decades.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
To tie in the aeronautical theme in describing this tasty “Bordeaux style” wine is straight forward. Each year the percentage blend varies based upon growing conditions and resulting taste. Thus, requiring a critical eye from ripening of the fruit to harvest to production. Or as PC or “Pilot in Command” (designated individual that is responsible for the safe aircraft operations during flight). Rhonda uses her use of “aircraft feathering” (the act of adjusting variable pitch propellers so that the blades are in with airflow and don’t create air resistance) utilizing the optimal mix of key varietals. For 2022 the blend of 60% Merlot, 15% Cabernet Franc, 15% Cabernet Sauvignon, 5% Malbec and 5% Petit Verdot. The higher percentage of Malbec is likened to “empennage” (another phrase for the tail of an aircraft which provides stability during flight). The Cabernet Franc and Cabernet Sauvignon provide the “horizonal stabilization” (preventing up and down movements, pitching, motion of the airplane nose). The small percentage of Malbec and Petit Verdot provide inertia preventing the wine to “stall” (a condition that occurs because of an aircraft exceeding its critical angel of attack and experiencing decreased lift). These components provide an optimum “center of gravity” (CG-the longitudinal and lateral point over which the aircraft is balanced).
Photo ©Michael Kelly
This is a mellower “Bordeaux style blend” with Merlot representing such a large portion of the blend alluding back to the Captain analogy, insuring “stability” (as an aircraft is subject to static, dynamic, longitudinal, lateral, and directional stability). The wine is a nice medium to dark purple with red hues. Lots of floral characteristics and red fruit with raspberries, cherries and strawberry aromas. On the palate a soft landing (again appreciated by airline passengers) with rounded tannins with the fruits intermingling in the mouth. Still having structural integrity with a medium length finish. This vintage 250 cases were produced and aged 18 months in French and Hungarian oak barrels. 37% new French barrels, 2% new Hungarian barrels and the balance being neutral barrels. The wine comes in at 14.6% alcohol and pricing will be $50/bottle and will be released in early November. Her previous 2021 “The Captain” received a Double Gold Medals at the San Francisco Chronicle Wine Competition and the 2020 was awarded 94 points and Editors Choice by Wine Spectator. Rhonda’s masterful skills on The Captain show no signs of “drag” (a parallel and opposing force to an aircraft through the air).
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
Photo ©Michael Kelly
The wine was chosen this evening to go with a Prime tri tip steak marinated 24 hours in a Chaka sauce. BBQ’ed at 1500 degrees to sear in the flavors and served medium rare. Accompanied by roasted and quartered small potatoes. A Cesar salad was also served and topped with fresh shredded Parmesan cheese.
This wine provided enough “thrust” (a force which opposes aircraft drag and is created by the engines to propel the aircraft forward) to engage with the meat. The wine took us safely to our end destination with a delightful taste and smooth landing!
Sláinte,
Michael
2021 Piattelli Vineyards Grand Reserve Trinità from Mendoza at the Base of the Andes
Photo ©Michael Kelly
The Winery
Photo from Piattelli Vineyards website
The Mendoza winery was opened in 2002. Mendoza, located in the hills of the Andes Mountains, relies on pure waters coming from the snow-capped Andes. This location is the production site for much of their annual production of 40,000 cases of various wines. This vineyard is certified by the USDA as organic, and no pesticides are used. In the Mendoza region, Piattelli grows their grapes in three areas: Agrelo, Luján de Cuyo, Tupungato, & West Valle de Uco. These areas lie directly east of the Argentine/Chilean range of the Andes Mountains and sheltered from the influence of the marine air of the Pacific. Mendoza province is responsible for over 70% of the country’s enological output.
Valeria Antolin is the head winemaker and oversees the vineyard management. Valeria was born in Mendoza and comes from a family of winemakers being the 4th generation. Before coming to Piattelli she graduated with an agricultural winemaking degree, worked as an agronomist engineer and won scholarship to attending courses in Purpan University in France.
Today they produce various red offerings of Cabernet Sauvignon and Malbec. For the whites they produce a white blend and Torrontés. They also have an offering of a dessert blend and a Rosé.
The founders of Piattelli Vineyards are Jon and Arlene Malinski. Eric Malinski is the President and oversees and directs the winery operations.
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
This wine, Trinità, comes from the best areas of Mendoza, Piattelli’s icon from this region owes its name to the holy Trinity. The wine contains 77% Malbec, 16% Cabernet Sauvignon and 7% Merlot. All the wines come from 30–70-year-old vines. The wine is hand-picked and destemmed. Punch downs were done manually to preserve the fruit forward character of the blend.
On the eyes a tantalizing deep ruby red coloring and medium heavy viscosity. On the nose strong and beautiful aromas of coffee and spices arise to greet the imbiber. On the palate, soft smoke, chocolate and plums unfold, presenting their pedigree. On the finish gentle oak and smooth but present tannins beckon additional sips. This finish on the wine is complex with structure reflecting their world class Malbec and accented appropriately with a modicum of Cabernet Sauvignon and softened with Merlot. The blend percentages changes year to year.
Rated 93 points from James Suckling and comes in with 14.8% alcohol. Aged in oak barrels for twelve months. It is listed on their website for $29.99 and is a bargain now and worth holding a couple of more years.
The Food and Wine Pairing – “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon
Photo ©Michael Kelly
Paired this evening with a 24-hour marinated tri tip steak and BBQ’ed over slow heat to medium rare. Accompanied by small roasted potatoes and fresh garden salad with Cesar dressing and Parmesan cheese. An excellent food and wine paring with the wine having sufficient strength to embrace the meat and impart the intense fruit to the marinated steak.
A great recommendation by Vince Parrott, Proprietor at Phoenix Wine of Scottsdale. This is both a wine bar/tasting room and a wine shop. His wine shop features some excellent domestic and international wineries.
Sláinte,
Michael
https://californiawinesandwineries.com
2022 Wood Family Vineyards “El Loco Rojo” Blend – A Great Fall Wine
Photo ©Michael Kelly
Background
The wine is called El Loco Rojo, initially after a relative of the Wood Family. The legend is about a red-headed man, who was the life of the party, yet somehow managed to be “cool”. Rhonda Wood describes him as someone who will “bring a smile to your face, regardless of your mood” and “his love is boundless, and his attitude is contagious”. Now who would not like a wine that could evoke such an effect?
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
To be clear this is not an off-handed whimsical wine, it is a serious “Bordeaux style blend”. Each vintage is unique and for this 2022 it is a blend of 50% Cabernet Sauvignon, 20% Cabernet Franc, 15% Malbec, 10% Merlot, and 5% Petit Verdot.
Blends can cut two ways: some blends can leave you flat with an amalgamation of mediocrity, or some may be spectacularly blended to highlight each component. This is the latter highlighting the wonderment of the selected varietals, with the three larger percentages standing out. You can dissect and pick out the essential components while tasting the wine. First on the eyes, a deep dark purple in the glass and medium heavy viscosity. On the nose, blackberries are the predominate aroma. On the palate, one immediately picks up on enticing spices coming from the Malbec and Cabernet Franc. Chewiness from the Cabernet Sauvignon along with soft leather notes and yet bold blackberry fruits coupled with the tannins are a perfect complement to a meat dish. The stronger texture of the Cabernet Franc and Cabernet Sauvignon were tamed by the mellower Merlot and Malbec yet provided a slight hint of sweetness and smokiness. This provides a strong structure to be enjoyed and savored with a minuscule residual of oak. The finish is where this wine excels with the varieties coming together like a live symphony with a combination of rounded tannins as well as some angular ones! The alcohol level is 13.9% and will be released the beginning of November 2024. The price per bottle was not provided. Barrel treatment was primarily new French oak and a small percentage of new Hungarian oak with the balance being neutral French oak
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 go with a seared and BBQ’ed filet mignon. Served medium rare and topped with Danish Blue cheese crumbles. Accompanied by “smashed potatoes” with butter and blue cheese to complement the meat. Also, a fresh garden salad with toasted slivered almonds and Spanish olives. A great food and wine pairing with this both smoothness to envelop the meat and enough tannins to withstand the filet also!
Sláinte,
Michael
2013 O’Shaughnessy Mt Veeder Cabernet Sauvignon – Friends Catching Up Having A Lot of Craic
Photo ©Michael Kelly
Background
Friends having just returned from being gone for three months got together, so decided to open this nice bottle of wine to catch up and share some craci (Irish Gaelic slang for fun). BTW, you don’t have to be Irish to enjoy this exquisite wine!
The Winery
Photo from O’Shaughnessy website
Located on Howell Mountain with acres of vineyards planted. The wine cave is perhaps one of the best in Napa with their infinity loop design. They also have acreage in Mount Veeder, they have produced exceptional wines for decades. Currently producing Chardonnay, Sauvignon Blanc, Howell Mtn Cabernet Sauvignon, Napa Valley Cabernet Sauvignon and the Mt Veeder Cabernet Sauvignon.
Photo from O’Shaughnessy website
The owners Betty O’Shaughnessy and Paul Woolls, have held the highest standard of quality and customer service for years. This was set as the standard hallmark of their entire staff, including Sean Capiaux the winemaker and Alan Pierson, vineyard manager. Initially met all while being a club member for many years.
The Wine
Photo ©Michael Kelly
This is 100% Cabernet Sauvignon from Mt Veeder. Aged 24 months in French Oak and one year in bottle before releasing. First on the eyes a deep enticing dark color beckoning the first sip of this dense wine. Grapes grown on Mt Veeder typically yield small clusters that bring forth both a briarwood flavoring and strong minerality. So too on the nose and palate this wine possesses both and is counterbalanced by blue and black berry fruit. Very well-integrated, the tannins are smooth and velvety, yet structure and layers of flavors abound. Initially given up to 30 years to age and I have no doubt, but at 11 years of age, very pleased with the maturity. The last sip continued to provide an enduring appreciation of O’Shaughnessy wines. Originally rated at 95 points. This made my annual list of wines tasted, this being for 2024. O’Shaughnessy Cabernet Sauvignon has made this annual list for 15 years of various vintages!
Today the current 2021 vintage just released is listed at $160/bottle. Will need to make a visit to taste this vintage.
While no food and wine pairing as this was after dinner, our normal for this wine is a BBQ’ed filet mignon with a Blue cheese crumbled over the top.
Sláinte,
Michael
2014 Tate Wine Mt. Veeder Cabernet Sauvignon – A Perfect Fall Wine
Photo ©Michael Kelly
Background and The Winery
Picture from Tate Wine website
Remembering back to 2016 when I first met David and Suzanne at lunch, the conversation was about price points on quality/artisan wines/authentic vineyard production which was so refreshing by a relative newcomer, like TATE Wines.
First a little history on how TATE Wines came to existence. Suzanne’s brief history while going to college in Austin, Texas (where she was raised), she very much enjoyed a wine appreciation course. She then went to study culinary arts at CCA in San Francisco. She went to work in Houston at a fine wine distributor for five years. It was a wine dinner where she met David Tate. In 2010, she moved to Napa Valley.
David Tate’s credentials as a winemaker for 25 years are very strong: Ridge Vineyards, as an assistant winemaker; worked in Barossa Valley, Australia; Provence, France; Canterbury, New Zealand. He also has travelled to just about every fine wine region in the world. David graduated from Brock University in Enology and Viticulture with honors. David is originally from Vancouver, British Columbia. David currently is the winemaker at Barnett Vineyards, winning many outstanding awards for their wine.
Picture from Tate Wine website
In 2011 David and Suzanne formed TATE Wines. David as the artisan winemaker, Suzanne as the marketing and sales arm, one from Canada and one from Texas. Yet combined they make a synergistic and complementary team of two, ready to take on the world with their wines.
Currently they have seven wines to offer. Their 2022 St Helena Sauvignon Blanc, 2022 Spring Street Chardonnay, 2021 Jack’s Vineyard Howell Mtn Cabernet Sauvignon, 2021 Spring Street Cabernet Sauvignon, Miss Gay Rose (from Grenache), 2021 Mt Veeder Cabernet Sauvignon and 2019 Reason Vineyard Merlot. I must schedule a tasting as it has been a while since Suzanne visited Saddle Creek for a winemaker’s dinner.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Each micro vineyard which David has access to presents a unique and specific terroir which David extracts for optimum distinction. For example, for this 2014 Mt Veeder, he uses a single vineyard at 1400 feet elevation that was once an ancient seabed. This vineyard produces one of the lowest yields in Napa Valley. For those familiar with Mt Veeder, the top of the mountain is sunny and the first to receive the cooling climate or fog. David believes that this allows the grapes “to mature slowly producing dynamic flavors and deeper tannins”.
Opening this wine last evening was a truly a delightful experience and was such a great reminder of two great people in Napa Valley. On the eyes a brooding very dark reddish/blackish coloring. A classic from Mt Veeder with violet and earth notes on the nose. On the palate unmistakenly Mt Veeder with dark black cherries, tannins that caress rather than bite with a finish that was long lasting with plums concluding each sip. This wine still had a few years left with the fruit and acid in perfect balance.
Only 8 barrels were produced of this wine, and it comes in at 14.6% alcohol. Today’s vintage is the 2021 from Mt Veeder and is listed at $115.00. This wine will make my annual list of the Best Wines Tasted in 2024! That list comes out each December.
Sláinte,
Michael
2020 Middle Oak Wines Cabernet Franc – Music and Art Influencing the Wine
The Winery and Background
Photo from Middle Oak Wines Facebook
Christina Skinner is the owner of a small, woman-owned and family operated winery in Friendswood, Texas. Friendswood is located 23 miles southeast of Houston. Christina being a devoted artist (music and painting), had a dream to be involved with wine and the wine industry. After much studying, her dream came to life in the fall of 2021 with the introduction of her 2018 vintage “The Middle C”.
Photo ©Michael Kelly
Her personal belief is that the arts and wines are intertwined disciplines. She sources her fruit from hand selected vineyards in Napa Valley, using organic, biodynamic and sustainable farming techniques producing beautiful fruit. Today, besides their Cabernet Franc, she produces Sauvignon Blanc, Grenache, Merlot, Red Blends, Cabernet Sauvignon and Petit Verdot. Christina keeps production small focusing on the high quality producing 200-300 cases a year.
Christina launched a wine club recently with a great reception. Her near-term goal is going to gradually increase her production and move to a larger more functional and versatile space for her tasting room. One of the things she is most grateful for is that every single wine produced has won at least one medal/award, every year!
Photo from Rudy Zuidema
Christina was fortunate to meet and work with Rudy Zuidema, a winemaking star in Napa Valley. You can read a previous story on Rudy at:
Rudy, a UC Davis graduate in viticultural, has worked as a head winemaker, vineyard manager and general manager in Napa. His experiences in winemaking include time at Cuvaison, Honig, Robert Craig, Ehlers Estate and other projects include Napa De Oro Winery, Red Cap Vineyards and his own label Zuidema Wines. Rudy is the winemaker for Middle Oak Wines.
Previously at the International Cabernet Franc Wine Competition Middle Oak Wines won various awards. For the 2023 Competition Category 5 ($101 and up) for California (based grapes), they won a Gold Medal and Best of Class from the People’s Choice Judges. In 2024, both sets of Judges gave them a Silver Medal.
The Wine “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Enjoyed this wine the other evening. This is Christina’s favorite wine that she produces. Her “Middle C” Cab Franc on the eyes is a lush dark ruby and purple coloring and is medium-full bodied viscosity. On the nose, black cherry is the predominate aroma that wafts into the senses followed by raspberry and herbal notes. On the palate, flavors of black cherry reign with hints of dark chocolate and a skosh of vanilla with a minimal number of pyrazines on the palate. The finish is simply remarkable, smooth with structured velvety tannins, yet soft and rounded to be noticed but not overwhelm your mouth. This wine sells for $115. They used only French oak, with 100% being new for 12 months then transferring it to neutral barrels for another 12 months. It is comprised of 92% Cabernet Franc and 8% Cabernet Sauvignon.
Sláinte,
Michael
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