calistoga
2020 Hindsight Wines Sauvignon Blanc – A Perfect Match
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Their Sauvignon Blanc release under Michael Weis was handcrafted with an artisan touch. First on the eyes it is a golden straw color and medium viscosity. On the nose, floral aromas waft into the senses, along with green apple which is most prominent. On the palate, reserved citrus accents of lime and lemon come into play and are kept in check with flavor but not overpowering. The finish provides a mouthful feeling of a much heavier wine rather than a “light Sauvignon Blanc”. This is most likely due to the addition of nine percent Viognier. This also helps lower the acidity. This wine originally sold for only $25.99/bottle. It is not an “in your face” overly citrusy Sauvignon Blanc and thus makes it perfect for standalone drinking pleasure or to be paired with a variety of foods.
Their current release is 2023 from Sonoma County and is listed at $29.99/bottle. Below are two links to previous Hindsight Sauvignon Blanc reviews:
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
Started with the first course being a cool refreshing salad of sliced peaches, sliced mozzarella cheese, prosciutto, fresh basil leaves and balsamic glaze. This was a welcome treat in 114-degree heat!
Photo ©Michael Kelly
Enjoyed each sip with the chilled Sauvignon Blanc. The Sauvignon Blanc with its high acidity cut through the oily, rich and salty texture of the prosciutto. The light berry and peach flavors in the wine tied right into the fresh and sweet fruit flavor. Additionally, the Sauvignon Blanc did not overpower the delicate flavors of the food.
Photo ©Michael Kelly
The dinner consisted of spicy Italian meat balls with whole wheat spaghetti. This was topped with a Bolognaise sauce sprinkled with fresh Parmesan cheese. Served with baked garlic bread slices. With the weather being hot, wanted a cool white wine. Generally, for this type of meal a Sangiovese or Barberesco wine is paired. Having the Sauvignon Blanc again with its acidity cut through the meat yet provided a bright flavor for the ingredients of the Bolognese sauce.
While this 2020 Hindsight Sauvignon Blanc can easily be enjoyed by itself, it was a delightful and an especially refreshing wine to be shared with this food.
The Winery
Photo from Hindsight Wines
Previously I wrote about the Hindsight Winery in Calistoga and their excellent red wines, especially their Cabernet Sauvignon. Tasting can be done at The Vault located at 1124 Lincoln Ave in Calistoga, California. In mid-2022 their long-time winemaker, Jac Cole retired. Now the good news, they hired Michael Weis, who was the head winemaker at Groth. He is well known for making spectacular wines and I believe he received 100 points from Wine Spectator for one of his Sauvignon Blanc vintages. Additional reading about the winery and talented ownership can be found at:
Sláinte,
Michael Kelly
2023 Hindsight Wines Sauvignon Blanc, Sonoma County – Mysterious & Intriguing
Photo ©Michael Kelly
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
One of the first things I noticed is this wine is unique and mysterious in its taste. It is comprised of 91% Sauvignon Blanc and 9% Semillon grapes. While generally not a “big fan” of Semillon, with this modicum of grapes, it provided a beautiful balance with mellow citrus, honey, nuts and vanilla influences. Combined with the Sonoma County Sauvignon Blanc with a blend of European traits blended with zesty New Zealand characteristics to provide an intriguing and mouth filling Sauvignon without the “puckering quality”. An enjoyable wine offering the best of many facets of Sauvignon Blanc.
On the eyes a soft light straw coloring and medium viscosity. On the nose grapefruit counterbalanced by guava and mango fruits swirl to entice you to take the first sip. On the palate the depth of the experience takes on layers of enjoyment bouncing from mellow citrus flavors lime and lemon to tropical fruits of guava and passion fruit. Secondary flavors again awaken one of these blends with honeydew and vanilla. The finish provides complete fullness with a brioche touch, for a beautiful conclusion. The balance of pure Sauvignon Blanc and a small amount of Semillon was in my experience, flat out perfect!
Photo ©Michael Kelly
This wine made my annual Best Wines Tasted in 2025 (mid-Dec 2024 to mid-Dec 2025) both for the quality of taste and price point! The current price for 2021 & 2023 is $29.99 which is about sold out and then the 2023 is about to be released. Currently they have the 2023 on sale at $17.99/bottle per case (12) until January 3rd, 2025.
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 specifically for this tuna steak this evening. In between rain was able to fire up the grill and sear this tuna at 550 degrees for a couple of minutes on each side. Added spices included minced garlic, minced scallion, chopped parsley, soy sauce, sliced green onions, sea salt and pepper. Accompanied by sugar snap peas and brown rice. An excellent food and wine pairing with contrasting flavors of the fish and wine providing a great yin/yang tasting experience.
The Winery
Left to right, Michael Weiss, William Boykin, Alisa Gean and Seth Gersh – Photo from Hindsight Wines
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 in the medical and wine industry would be an article by itself! The third member of the ownership team, William Boykin 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 from Hindsight Winery
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 Cabernet Sauvignon, Chardonnay, Sauvignon Blanc and Petite Sirah from various designated vineyards.
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
With 100% confidence, this wine absolutely over-delivers!
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