california
2020 Optio Grenache Revisited One Year Later – Still An Absolute Winner!
The Winery
Photo ©Michael Kelly
Opened this wine again this weekend. Originally met with winery owners Troy and Michelle LaMar one year ago on their 14-acre vineyard with nine acres currently under vine. The vineyard is located at the tail end of the Templeton district within the Geneseo District appellation. Their production is around 500 cases a year with the balance of the fruit being sold off. Their goal is to increase production steadily with club membership and getting the word out on their quality wines. They already have won many awards including for their 2022 Chardonnay, Las Vegas Global Platinum Medal with 96 points and their 2021 Estate Tempranillo, Las Vegas Global Platinum Medal also with 96 points! This is the little winery that not only could but has!!
Photo ©Michael Kelly
Troy is a general surgeon in Los Angeles and met his wife Michelle as she was a floor nurse at the same hospital. She is now in nursing education. Today with their son LT, they spend as much time as possible on the estate. Their winemaker is Aaron Jackson from Tin City with 23 years making gorgeous wines. Aaron’s background includes Four Vines, ONX and Saxum wineries. He earned his Wine & Viticulture degree from Cal Poly San Luis Obispo and spent a year in Australia where he earned a master’s degree in Oenology.
Photo ©Michael Kelly
The winery today produces Chardonnay, Inmesceo (meaning blend together of Cabernet Sauvignon, Mourvèdre, Syrah and Petite Sirah), Grenache, Tempranillo and Petite Sirah. Had the opportunity to taste each one (a few with different vintages) and uniquely different was that each one was a solid and exceptional wine. Not a so-so or average wine in their offering. Rare and very much appreciated by their customers.
The name Optio comes from the Latin word meaning “choice” which has paid off for the LaMar family. Troy while in medical school his first day heard a professor quote William Jennings Bryan “Destiny is not a matter of chance; it is a matter of choice; it is not a thing to be waited for; it is a thing to be achieved.” Literally and physically, the little vineyard on top of the hill has climbed up it to achieve many excellent wines.
Photo ©Michael Kelly
More information on their wines and vineyards can be found in a previous story at:
https://californiawinesandwineries.com/2023/12/07/optio-vineyards-the-little-winery-that-can/
The Wine 2020 Optio Vineyards Grenache – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
This style of Grenache has old world structure with layers of rich flavors and juicy, rustic tannins. On the eyes, a very dark, blood red coloring with medium-full viscosity. On the nose aromas of plum, blueberries, new leather, and clove waft into the senses. On the palate you are awakened to a lively and enjoyable juicy cherry followed by a complex finish of fig, licorice, molasses, and black cherry with hints of spices and dried herbs. The finish shows the earthy minerality and earthiness of these grapes. They use 100% neutral oak barrels, and the wine is aged 17 months. Only 75 cases were produced. This is one of the best Grenache wines I have experienced! The current vintage is their 2022 and the price is $62/bottle. I can’t wait to try the 2022!
The wine made my annual list of Best Wines Tasted in 2023 and will again in 2024! I left the winery purchasing four bottles and wished I had purchased a few more!
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
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
2021 Scenic Valley Ranch Vineyards Cabernet Franc & Rack of Lamb
Photo ©Michael Kelly
Our Friday Night Wine & Dine group met last evening at Verona18 restaurant for dinner and a lively discussion catching up. Verona18 is in Copperopolis at the Copper Valley Golf Course Clubhouse. Typically, each couple or individual brings a bottle of wine to share with the group. The restaurant sends out their daily special around noon each day, so everyone can bring a wine of their choice to dinner to complement the meal.
Photo ©Michael Kelly
On the special menu this evening were six items plus their standard menu. One of the appetizers was grilled octopus with chimichurri, acini de pepe salad. Three couples ordered it to start off the meal. Was able to snag a piece and it was very good.
Started out the meal splitting a Cesar salad.
Photo ©Michael Kelly
The special of the evening that caught my attention was the rack of lamb with a pomegranate demi and sunchoke puree. Was not certain of the sunchoke puree, so asked that it be served on the side. The rack of lamb was beyond excellent and tender. The pomegranate demi added a perfect touch to the lamb.
Photo ©Michael Kelly
The wine chosen was the 2021 Cabernet Franc which had won Double Gold Medals at the 5th Annual International Cabernet Franc Wine Competition in April 2024. This varietal possessed soft tannins to go with the lamb. The wine took a bit of time to “open up” but once it did the aroma was enticing with its dark color. The taste was between rustic earthiness and gentle dark fruit. On the finish the pyrazines and tannins were present but checked under control. An excellent choice this evening on the food and wine pairing.
All the wines brought were delicious and besides the Cabernet Franc being matched to the rack of lamb, so was the Wellington Merlot.
Photo ©Michael Kelly
Scenic Valley Ranch is a boutique and artisan winery located in Ramona in the Ballena Valley in San Diego area.
Photo from Scenic Valley Website
The winery and vineyard started many years ago but in 2023 Dennis and Sherry McGrath took over the ownership. Don’t really know too much about their operations but they hold a lot of member and guest events as well as making many award-winning wines! Next visit to southern California, Scenic Valley Ranch is on my itinerary.
Sláinte,
Michael
https://californiawinesandwineries.com
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
2020 Spangler Vineyards Cabernet Franc – One of the Best Ever Tasted!
Background
Photo ©Michael Kelly
At the 5th International Cabernet Franc Wine Competition & Celebration (April 2024), Spangler Vineyards 2019 Cabernet Franc won Best of Show from the People’s Choice Judges in the Northwest Division. They also won a Double Gold Medal from the People’s Choice Judges. The Professional Judges awarded them a Silver Medal. This division was for Cabernet Franc varietal wines representing a minimum of 75% Cabernet Franc grapes coming from Oregon and Washington in the Northwest Division.
Pat Spangler sent me a bottle of his newest release, the 2020 Cabernet Franc and below is the story for this vintage.
The Winery
Photo from Spangler Vineyards website
Spangler Vineyards is located at 491 Winery Lane, in Roseburg, Oregon. Roseburg is halfway between Eugene and Grants Pass and is considered southern Oregon next to Hwy 5. Pat Spangler moved from Chicago, initially looking for a winery in Sonoma County, but found an established winery for sale in Oregon in 2004. Once on the property the warm weather and various micro-climates were perfect for him to pursue his passion for Bordeaux varietal wines, especially Cabernet Franc and Cabernet Sauvignon.
His wines are focused on big, bold red wines such as Cabernet Sauvignon, Cabernet Franc and Merlot. He also features some Rhone favorites such as Syrah, Petite Sirah and Viognier. Additionally various sparkling wines, an unoaked Chardonnay and others fill out his offering. The total production is around 2,500 cases with almost all going to the wine club members.
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Today’s vintage is the 2020 with 14.7% alcohol and still priced at $32/bottle. The 2020 has already won the following awards:
*Gold Medal – Best of Class – Cascadia International
*Gold Medal – San Francisco Chronicle Competition
*90 Points and Gold Medal at BTI/Tastings.com
*90 Points and Gold Medal at Oregon Wine Awards
Photo ©Michael Kelly
First on the eyes a deep ruby red coloring and medium-heavy viscosity. On the nose aromatic aromas waft into the olfactory sense of violets and cherries. On the palate this is no ordinary Cabernet Franc, it is one of statement and commands your attention to its pedigree. Earthiness, vanilla and with blackberry swirl with abundance in the palate. On the finish, black pepper and leather are dominant with a chewy and delicious finish with just a modicum of oak. This is an exceptional Cabernet Franc not only for Oregon, but for the entire west coast including California. A bold statement and worthy of this comment! Only 186 cases were produced and in barrel for 18 months.
In a follow up conversation with Pat, he mentioned the diurnal swings in the Roseburg area are some of the most dramatic in the USA. For example, the day we spoke, it was going to be a high of 102 and a low of 51 degrees! The warm days and cool evenings are ideal for Cabernet Franc (and other varieties).
This wine will make my annual Best Wines tasted during 2024. That list is reserved for roughly 1 to 2% of the 1600-1800 wines tasted during the year! That list comes out each December. I cannot stress how solid this wine represents the true character of Cabernet Franc.
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 a seared and BBQ’ed filet mignon to a radiant pink medium rare level. Served with Point Reyes Blue Cheese sprinkled on top. Accompanied by a Yukon potato and an artichoke and a side salad consisting fresh baby spinach, bacon, sliced apple, dried cranberries and pecans with balsamic dressing.
Besides being a scrumptious meal and being in awe of the quality of the wine, one of the most enjoyable food and wine pairing this evening in some time!
Sláinte,
Michael
2013 YoungInglewood Cabernet Franc – Showing the Art of Funambulism
The Winery
Photo ©Michael Kelly
Opened one of our prized Napa Cabernet Franc’s last night. YoungInglewood is one of my top ten Cabernet Franc wines of Napa Valley. It is a small family winery located in the southern edge of Saint Helena up against the western mountains in Napa Valley. YoungInglewood is a boutique winery, which has consistently produced deep and concentrated red wines.
Attended a wine release event last weekend and enjoyed tasting their 2023 Vin Clair Rosé, 2022 Aligoté, 2022 Linda Vista Chardonnay, 2021 Estate Cabernet Sauvignon, 2021 Estate Cabernet Franc, 2022 Cuvee Edie Pinot Noir, 2020 Petit Verdot and 2020 Malbec.
Photo ©Michael Kelly
The day was complete with a delicious Paella served by Chef Gary Penir and listening to music on the patio from The Gypsy Trio.
Photo ©Michael Kelly
The Youngs, Jim & Jacky had many years in France and have purposed to make wines that reflect the traditional roots and values, with a Napa Valley twist. I had written about YoungInglewood in a previous article in 2016 in more detail. You can click on this to read their story at
https://californiawinesandwineries.com/2016/02/16/younginglewood/ .
Photo ©Michael Kelly
I have been an admirer of the winery since their inception and have always stated their label of the tightrope walker represents one of the best labels – the parallelism between showing how the tightrope walker reaching a safe destination and the winemaker balancing so many facets of the production to arrive at the destination with a grand product. This includes vineyard management, canopy trimming, dropping fruit, harvesting at the precise moment to extract the perfect juice, formulating the right blend, keeping tannins and fruit in check, etc. I seldom talk about wine labels but theirs is the exception. The label is one of the simplest yet says so much about their wine with the balancing of the tightrope walker. This is a paradigm for balance in the fruit, tannins, acidity and color. A little too much of any one item, and a misstep happens. Even deeper is their aspiring sense of balance in life, starting in the vineyards with organic and sustainable practices. All of this requires the balance and finesse summed up by a tightrope walker! Funambulism is the art of tightrope walking.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
This 2013 Cabernet Franc was aged 22 months in 100% French oak, with 60% being new barrels. Only 300 cases were produced of this vintage. It is a mother/son team heading the wine making, Jacky and Scott Young, for this lush and extremely intense wine. The current release is the 2021 and goes for $150/bottle.
On the eyes one can only anticipate what the dense dark red and purple juice will taste like. On the nose, aromas of black cherries and raspberry engulf the olfactory senses. On the palate, vanilla, dark chocolate, clove, licorice, plum with a hint of soft lingering pipe tobacco & leather conjoin to make an expression of wine so delicious and yet graceful. The finish is smooth, integral, long and the defined tannins are present yet subdued. The structure of this wine is excellent. When finished savoring each sip you are left in amazement and awe of experiencing this wine.
Sláinte,
Michael
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
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
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