Cuda Ridge Wines
Concannon Vineyards & Winery – A Grand Vision for Growth by Tom Lemmons
Photo of Concannon Vineyard
On a recent visit to northern California, I was asked to visit Concannon Vineyards & Winery for several reasons. One of the reasons is that they recently acquired Cuda Ridge Wines and the other is that Harrison Miller, their DTC Marketing & eCommerce Manager, had requested that I stop by on my next visit.
Photo ©Michael Kelly
The meeting was set up with Tom Lemmons, the CEO of Concannon Vineyards & Winery, Larry Dino, the winemaker of Cuda Ridge Wines, Kevin Baskin, VP of Lemmon Family Vineyards & Concannon Vineyard and Harrison Miller. After a brief introduction to Tom & Kevin, we embarked on a golf cart tour of the facility. Tom took over the facility in from The Wine Group.
Photo ©Michael Kelly
The Wine Group previously expanded and used Concannon site to do many things beyond Concannon production. For example, The Wine Group was bottling around 34,000 cases per day on two of their fully automated bottling lines. This allowed them to bottle 25 million cases a year. These lines are still “in place” but have been decommissioned for they are far beyond the current Concannon and Cuda Ridge production levels.
Photo ©Michael Kelly
Currently they are expecting around 30,000+ cases to be produced in 2026. This includes a wide range of wines. The current varietals being produced are Cabernet Sauvignon, Petite Sirah, Sauvignon Blanc, Cabernet Franc, Chardonnay, Sémillon, Malbec, Petit Verdot, Pinot Noir, Grüner Veltliner, Albariño, Viognier, Zinfandel, Syrah Mourvèdre and Grenache Noir. There are so many additional creative blends, far too many to list, and would direct you to their website. Today the total acres under vine is 136 and the potential is around 232 total acres.
Along the drive around the property, various stops were made to where they have cleared the land for a new Olive Grove Lawn area opening in Spring of 2027. This will be a large area for wedding ceremonies and private parties. Adjacent and already built are office spaces for winemaking staff, lab area and a few private rooms that could accommodate weddings or small corporate events.
Tom’s vision is at times breathtaking as he has a myriad of ideas and wants them all implemented as soon as possible. He is a visionary not just for Concannon but for Livermore in general. His goals include specialty stores, a boutique hotel and even perhaps another wine brand on the property. With additional space Harrison mentioned ideas like aroma therapy and mindful movement yoga. Tom wants Concannon to be a focal point for the Livermore Wine community as well as growing their wine business. They have already implemented on site a Pedego Electric bike rental which one can easily meander via bike paths to other wineries and downtown restaurants.
Photo by Concannon Vineyard
One of the more interesting projects is the inside remodeling of the Victorian House founded by James Concannon in 1883 and is a California Historical Landmark #641. Leaving the exterior in its pristine condition, Tom has embarked on hiring wood working craftsmen to upgrade the interior. What I saw will leave you speechless with the intricate woodworking designs. Kevin and Tom have a few other “special ideas” they are also implementing but will let them divulge when appropriate.
Photo ©Michael Kelly
To increase production, the team is in discussions with regional and national wholesale distribution to broaden their status beyond a 100% DTC winery.
Back to the tour seeing their interior barrel room which is beautifully decorated in wood and can be rented for various events.
Photo ©Michael Kelly
The amount of land both under vine and acres just recently replanted is astonishing as viewed in this picture.
Photo ©Michael Kelly
One of the more interesting rooms was viewing their state-of-the-art laboratory. Winemaker Brett Fikse has at his disposal just about all the tools needed for in-house information on the development of each batch of grapes and wine. This includes almost everything that is needed to be measured without any wet chemistry or manual titrating. Here is just some of the equipment:
- GC gas chromatography machine
- A spectrophotometer for wine color determination and measuring phenolic compounds
- An automatic alkalizer and density meter
- A Chemwell automated lab analyzer to run enzymatic tests for residual sugars, volatile acidity, malic acid, etc
- An Oenofoss for rapid analysis using infrared spectroscopy
- A turbidity meter to measure the wine’s clarity or cloudiness
Photo ©Michael Kelly
At the conclusion of the tour we settled back at the Historic Wine Library and tasted a few of the Concannon wines and Cuda Ridge Wines.
Photo ©Michael Kelly
We started out with the 2024 Chardonnay Reserve that frankly was spectacular and tasty. I have for years purchased a lot of Livermore Chardonnay and this is one of the best! Aromas and flavors of honey suckle blossoms, caramel and stone fruit blend together to provide a gentle buttery and brioche finish. This wine won Best of Class at the 2026 San Francisco Chronicle Wine Competition and Vine Pair awarded it 93 points. This wine is listed at $45/bottle.
Photo ©Michael Kelly
Following the Chardonnay was their 2025 Cabernet Franc Blanc in keeping Livermore Valley focused on Cabernet Franc. This wine provided the nose and refreshment of a light Cabernet Franc with the juices providing a peach dimension. Aged in stainless steel for three months and coming in at 13.5% for a great summer treat. Priced at $35/bottle and rated at 93 points by Wine Enthusiast.
Photo ©Michael Kelly
We then switched our attention to the red wine offerings starting off with the 2021 Concannon Cabernet Sauvignon (74%) and Cabernet Franc (26%) blend. When you can combine two strong wines and produce one of the smoothest wines you have discovered the recipe! Combining Cabernet Franc’s herbaceous quality and the fruit medley of Cabernet Sauvignon it was close to being heaven sent. Blueberries and blackberries swirled merrily on the palate with excitement. An excellent wine at $55/bottle. The current release is the 2022 vintage and is listed at $50/bottle.
Photo ©Michael Kelly
Next up was an opportunity to compare two excellent Cabernet Sauvignon wines side by side. The first being a Cuda Ridge Wines Black Label with French & American oak treatment that was strong and with present and appropriate edgy tannins perfect for a juicy ribeye steak. This wine goes for $45. The second wine is called the Mother Vine named for their 1893 vine still located on the property. This is root stock of 7,8 and 11 and used in Chateau Margaux. An extremely silky-smooth Cabernet Sauvignon on the finish. $55/bottle
Photo ©Michael Kelly
Here is the picture of Mother Vine on the property that is planted on the estate.
Photo ©Michael Kelly
All these wines received my ratings as the Best Wines Tasted in 2026! It was amazing that these wines rated so highly at one sitting, which seldom happens. Only 2-3% of all the 1800-2000 wines I taste yearly make my annual Best Wines Tasted list.
The last wine tasted was the 2023 Captain Joe’s Petite Sirah made with 100% Petite Sirah estate grapes. Dark and brooding with black fruit and plum flavors. A “masculine wine” with strong tannins and a “feminine side” finish with baking spices and vanilla. The 2023 is the current vintage and aged 16 months in both American and French oak. The wine is listed at $50/bottle with 14% alcohol.
Photo ©Michael Kelly
This concluded the tasting portion of the visit with Larry and Harrison.
It has been some time since I had tasted several of the Concannon wines and appreciated the opportunity to taste some of these exciting wines.
If you should be in Livermore Valley tasting, which there are many solid wineries, Concannon should be on your list to visit. Today with their existing facilities and tomorrow with Tom’s vision, this can only get better.
Sláinte,
Michael Kelly
https://californiawinesandwineries.com
Enjoyed Guests Saturday Evening With Foods and Some Exquisite Wines – Napa Valley, Livermore Valley, New Zealand, Sonoma and Germany
Photo ©Michael Kelly
With temperatures hitting 113 degrees in the afternoon, three refreshing white wines were opened and one Rosé to match some of the first rounds of foods. The three white wines chosen were a 2023 Oyster Bay (New Zealand) Sauvignon Blanc, 2024 Dr. Heideidmanns-Bergweiler Riesling (Germany) and a surprisingly solid Kirkland Sonoma County Chardonnay.
Photos ©Michael Kelly
The Rosé was a 2023 Wood Family Vineyards “The Pearl” Rosé. These were the best wine pairing with the first round of foods being marina and puffy bread cheese with Marinara sauce, pot stickers with Gyoza sauce, garlic toast, corn chips with a mango, jalapeño sauce, deviled eggs and a few other delights.
Photo ©Michael Kelly
Those wines once exhausted the gathering wanted to go with red wines. Managed to find a few nice red wines such as the 2010 Husic Vineyards Cabernet Sauvignon from Napa, the 2011 Dunn Vineyards from Howell Mountain in Napa Valley and the paramount wine being the 2006 Robert Mondavi Cabernet Sauvignon Reserve.
Those wines went especially well with Castelvetrano olives, a charcuterie plater of cheeses and salami, a jalapeño dip, and a few other dishes. The dessert was a prepared small bowl of freshly cut peaches, Burrata cheese, fresh basil, prosciutto and drizzled with Balsamic glaze. Picture below was from a previous dish I had prepared as I forgot to take a picture of it last evening.
Photo ©Michael Kelly
Those wines only lasted just so long and back to the cellar to pick up a few more including a 2023 Cuda Ridge Wines Carmenere from Livermore Valley. As the evening slowed down the group went with one more white wine: 2024 Wood Family Vineyards Chardonnay (Livermore Valley). More nibbles came out of crackers and assorted treats but again no pictures.
It was great to see friends we hadn’t seen for over a year. Lots of laughs and comradery between all of us. Towards the end of the evening, our eldest daughter/son-in-law stopped by and we continued the conversations around a myriad of subjects. When they left and we cleaned up, we hopped into bed just after midnight. Not bad for the gathering that started at 4 pm!
Sláinte,
Michael Kelly
https://californiawinesandwines.com
https://woodfamilyvineyards.com
https://www.cudaridgewines.com
https://www.husicvineyards.com/
https://robertmondaviwinery.com
https://www.oysterbaywines.com/us
Cuda Ridge Wines Acquired by Lemmon Family / Concannon – What does it mean?
Photo from Concannon Vineyards
Larry, Margie and daughter Megan with the purple Barracuda in front of the California Historical Landmark No.641 founded by James Concannon in 1883 on the Concannon Vineyard.
Cuda Ridge Wines was founded in 2007 by Larry and Margie Dino. They announced the move of Cuda Ridge Wines from Arroyo Road in Livermore moving August 1st to Concannon Vineyards and Winery at 4590 Tesla Road in Livermore and a few questions have been asked?
When entering Concannon Winery’s courtyard off to the right is Cuda Ridge Wines indoor tasting room. Photo from Larry Dino
First what will happen to Cuda Ridge Wines label. In a nutshell, nothing bad and only good will prevail. Cuda Ridge Wines will continue with their label and have a separate tasting room at Concannon. They also will have a designated area in the lawn pavilion, one side for Concannon wines and one for Cuda Ridge Wines.
Photo ©Michael Kelly
Margie Dino has completed transforming a beautiful space at Concannon Winery to make a cozy, warm and friendly indoor tasting bar and room. Kevin Baskin, VP at Concannon, I know worked quickly and long hours in getting the room ready by August 1st.
Photo from Larry Dino
With Larry’s Cuda Ridge Wines being acquired by Lemmon Family/Concannon will he still be doing Bordeaux style wines? The simple answer is yes and even more wines are planned. Larry will continue to be the consulting winemaker for all his product portfolio as well as consult, if necessary, with Concannon’s winemaker Brett Fiske.
The benefits of being co-located with Concannon are immense:
- Concannon’s wine club members will now be able to taste Cuda Ridge Wines at the same location and vice-a-versa.
- Cuda Ridge Wines will be able to use Concannon’s state-of-the-art laboratory on site without sending it off to a lab.
Photo ©Michael Kelly
- Cuda Ridge Wines can leverage mobile bottling line production now and fully automated system down the road, increase barrel storage area, etc.
- Cuda Ridge Wines will also have access to many new winery machines such as a newly installed press that can handle up to 17 tons and cold storage of the juice automatically! This new press is not a typical bladder press but a wire mesh with the juice being captured and refrigerated immediately.
Photo from Larry Dino
- Cuda Ridge Wines will continue to be a small boutique and artisan winery producing wines of distinction and award-winning quality.
Photo from Larry Dino
- Cuda Ridge Wines will be able to leverage Concannon’s resources for marketing (Harrison Miller) and production personnel.
- Without going into a lot of detail in this story, but in a subsequent story, Concannon has a vision for what Concannon Winery will become and Cuda Ridge Wines will hop on the train with events, wedding venue, special events, etc.
- Concannon and Cuda Ridge Wines, as production grows, are in active discussion with distribution partners to increase their market presence.
If there was a picture of everything coming up roses, it would be a picture of Cuda Ridge Wines finding its new, creative and innovative home at Concannon Vineyards.
More on Concannon Vineyards vision and plans in an upcoming story.
Sláinte,
Michael Kelly
2021 Cuda Ridge Wines Mélange d’ Amis – Blended with Friends and Enjoyed by All
Background
Photo ©Michael Kelly
The Mélange d’ Amis, which means blended by friends, is a Saint-Émilion style Cabernet Franc/Merlot blend. It is described as delightfully complex and elegant with various layers of fruit depending on the vintage. Each year the mix varies but the taste remains opulent. Their 2023 vintage won Best of Class and a Gold Medal at the International Cabernet Franc Competition (Blend Division) by both the Professional and People’s Choice Judges, Gold Medal at the SF Chronicle Wine Competition and 93 points from Wine Enthusiast.
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Since its inception, this has always been one of my favorite wines. The blend makes an easy sipping wine as well as one to enjoy with food.
Photo ©Michael Kelly
This wine, when poured into the glass possessed a glistening magenta coloring with a medium-heavy viscosity. On the nose, aromas of red bold fruits and floral scents rise to meet you. On the palate, a symphony of flavors dances merrily in the mouth with raspberry and strawberry for a delightful taste. Secondary flavors of pepper, spice and vanilla wrap up the flavor profile. At the finish, one experiences the multi-level structure of this wine and velvety tannins.
2021 vintage came in 14.5% alcohol and is made up with 63% White Cat Vineyard Cab Franc, 35% Thatcher Bay Merlot and 2% Smith Ranch Verdot. It was barrel aged in new French oak for 17 months. Only 49 cases were produced.
The 2023 vintage of Mélange d’ Amis is $65/bottle and consists of 50% White Cat Vineyard Cabernet Franc, 35% Thatcher Bay Vineyard Merlot, 5% White Cat Vineyard Cabernet Sauvignon, 5% White Cat Vineyard Malbec, and 5% Estate Petit Verdot 14.5% alcohol. Only 48 cases were produced.
Photo ©Michael Kelly
This wine most definitely will make my annual list of Best Wines tasted in 2026. Can’t wait to taste their current vintage!
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
Dinner with this wine was marinated and seared tri-tip steak. Seared at 1500 degrees and served medium-rare. Accompanied by Mexican Street Corn consisting of sweet corn toasted in a skillet, chopped serrano peppers, orange bell pepper, green onions and goat cheese. Also, a chopped salad that included broccoli, cabbage, carrots, green onion, crispy corn, cornbread crumbles, lettuce and served with a creamy Elote dressing. The salad dressing was smoky and tangy and tied in with the corn and meat beautifully.
The Mélange d’ Amis with its fruit surrounded the seared meat with each succulent bite. The wine also provided a soothing respite with Street Corn and worked well with the salad. A very good food and wine pairing and will be repeated soon!
The Winery
Photo from Cuda Ridge Wines
Larry Dino, the winemaker at Cuda Ridge Wines and the owner along with his expert wine taster Margie Dino, now has all six modern Bordeaux varietals available at the tasting room.
Photo ©Michael Kelly
One of the solid and simple marketing ideas that Larry devised is his coloring scheme: White label for his Reserve wines, Black label for his non-Bordeaux wines and purple label for his Bordeaux varietals.
The list of awards for all his other wines is extensive and would direct you to his website to view the dozens and dozens of noteworthy awards.
Sláinte,
Michael Kelly
Gourmet Cabernet Franc Dinner With Exquisite Dishes & Wines
Photo ©Michael Kelly
Last evening was our annual dinner featuring winning wines from the Annual International Cabernet Franc Competition and gourmet dishes prepared by Executive Chef Jaime Alderete at Verona18. The dinner was held at the Copper Valley Golf Course in Copperopolis. We met with Jaime and Edwarda, Director of Food & Beverage, in January to discuss food choices and which wines to go with each dish. It was a wonderful exercise for 2 ½ hours discussing and tasting which wines paired best with each dish and agreed to the following menu.
To start off the evening everyone was served a Bloody Mary shot glass with a large shrimp. Then the first course was Butter Lettuce with Blue Cheese crumbles, pistachios, radishes, white balsamic vinaigrette. This was paired with 3 Steves Wines Rosé a blend of Cabernet Franc, Cabernet Pfeffer and Cabernet Sauvignon. This was so delicious and an excellent food pairing. The wine won a Gold Medal for the Specialty Cabernet Franc Division in March at the Competition. It was so enjoyable, I forgot to take a picture of the food.
Photo ©Michael Kelly
Next dish served was the Mushroom Raviolo (seasoned ricotta cheese, egg yok and spinach) this was served with Shale Canyon Cabernet Franc from Arroyo Seco. This was a rich dry farmed Cabernet Franc with layers of enjoyment.
Photo ©Michael Kelly
We halted the food and wine tasting with an Intermezzo of a beautifully prepared light and airy Strawberry Sorbetto.
Photo ©Michael Kelly
The main entrée for the night was beyond delicious, and extremely tender Chateaubriand comprised of two beef tenderloins, Beaujolais sauce, chateau potatoes, asparagus and garnished with greens. This was paired with the Culmination Cabernet Franc from Wood Family Vineyards. This meat was so tender you could cut it with your fork! Another excellent food and wine pairing with a heavenly sauce. This wine won a Gold Medal at the Competition this year.
Photo ©Michael Kelly
After such a hearty main dish, dessert was kept “simple” with a prepared plate called Cheese Sensation made with cheesecake, goat cheese, triple brie, Fontina cheese and assorted berries. This was paired with Cuda Ridge Wines Cabernet Franc from Livermore, California. Cuda Ridge Wines recently received a Gold Medal from the SF Chronicle Wine Competition.
The crowd of thirty thoroughly enjoyed the meal and wines. All the wines were available for sale both during and after the event with many purchasing wines.
Photo ©Michael Kelly
3 Steves Winery, Three Cabs Rosé, Blend
The Cabernet Franc was harvested at a lower brix and pressed immediately creating the base and the Sauvignon & Pfeffer portions were saigneed as each varietal was harvested for red wine production. Multiple picks and fermentation methods were used to achieve this final result with even more Cab Franc than the previous year. Aromatic and bursting with tropical and red fruit flavors, this one-of-a-kind wine is quickly becoming a winery staple! Done in 100% Stainless Steel. The wine consists of 86% Cabernet Franc, 12% Cabernet Pfeffer and 2% Cabernet Sauvignon. https://3steveswinery.com/
Shale Canyon Wines, Cabernet Franc
This wine reveals an inviting bouquet that opens with aromas of pomegranate, dark fruit, and delicate floral notes. On the palate, this complex wine presents a harmonious blend of dark cherry and luscious dark berry flavors, interwoven with enticing hints of cassis and a subtle spiciness from white pepper. As it evolves, layers of flavor unfold, showcasing the its depth and character. The finish is elegant and persistent, marked by rich cocoa undertones complemented by a whisper of leather, which adds a rustic charm. With medium-firm tannins providing structure, the wine balances richness and finesse beautifully. Only 181 cases produced making it a rare gem that reflects the unique terroir of Arroyo Seco. https://shalecanyonwines.com/
Culmination by Wood Family Vineyards, Cabernet Franc
100% Cabernet Franc. An enticing dark color with a lighter purple on the edge. On the nose, violets and dark fruits waft into the senses. On the palate, dark fruit of blackberries and black cherries, with a tinge of blueberries and vanilla. Initially soft and rounded tannins caress the palate, but then develop into robust tannins that highlight the true depth of this wine. AGING: 36% New French Oak, 19 Months; Alcohol: 13/7%; Cases Produced: 150 cases https://woodfamilyvineyards.com/
Cuda Ridge Wines Cabernet Franc
Enticing red fruit, cedar, cola and vanilla aromas. The palate is refreshing with light fruit and balanced acid to make this a perfect wine, served slightly chilled, on a hot summer day. Soft fruit of cherry and raspberry on the mid-palate with white pepper on the finish. Robust tannins with a lasting finish to round out this wine. https://cudaridgewines.com
A great evening and this event concludes the 7th Annual International Cabernet Franc Celebration of the Wine Competition, The Cabernet Franc Wine Stroll and Gourmet Food Pairing.
Sláinte,
Michael Kelly
2022 Cuda Ridge Wines Malbec With Baked Chicken Cheese Enchiladas
Background
Photo ©Michael Kelly
Malbec as a grape possesses an inky dark color and robust tannins. This purple grape is also one of the six grapes allowed in the blend of red Bordeaux wines. This thick-skinned grape needs more sun and heat than other known varieties like Cabernet Sauvignon or Merlot. Livermore Valley is great location for this varietal. Besides ripening mid-season during harvest, it provides a plum flavor characteristic to wines in blending or as a standalone varietal. The key to Malbec is its rich, dark and juicy fruit.
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Malbec has always been a favorite wine. While having had Cuda Ridge Wines regular Malbec in the cellar for a few years, I was again pleased opening this bottle.
Photo ©Michael Kelly
This wine, when poured into the glass possessed a glistening magenta coloring with a medium-heavy viscosity. On the nose, aromas of black fruits and earthiness wafted into the senses awakening the imbiber. Once on the palate, blackberries, blueberries and black plums were the dominate and rich flavor profiles that swirled about coating the mouth. Secondary flavors of exotic spices of cloves paired with a distinct earthiness. On the finish, light toasted wood with present tannins yet smooth and silky. Very well-balanced and structured layers of enjoyment.
This is 100% Malbec coming from the White Cat Vineyard in Livermore. The wine is aged in Pennsylvanian American oak, with 50% being once used and 50% neutral. The wine was aged 19 months in barrels and comes in at 14.5% alcohol and is sold at $40/bottle.
As an aside we contrasted the wine with a well-known Argentina Malbec, that was good but not nearly the fruit of Cuda Ridge Malbec. Cuda Ridge Malbec will be our go to Malbec of choice in the cellar.
This wine most definitely will make my annual list of Best Wines tasted in 2026.
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
Dinner with this wine was a dish not paired before with Malbec. Decided on baked chicken cheese enchiladas. Thinking the spiciness of the dish would be nicely paired with the fruit of the wine to help cut through the red tomato salsa.
The enchiladas ingredients included salsa with chunky Pico de Gallo, grated cheddar cheese, shredded cooked chicken slow cooked in salsa during the day, corn kernels, cumin, dried oregano, cayenne, kosher salt, black pepper, sliced scallions and packed into wheat low carb tortillas then baked. The recipe calls for sour cream and cream cheese, nor that I like on this dish, so my wife cooked hers with them and mine without! Served with Pico de Gallo baked on the top of the enchiladas and toasted yellow corn.
The enchiladas have always been one of our go to dishes and tonight was no exception as they were delicious. The Malbec with its fruit surrounded the spicy enchiladas with each succulent bite. A very good food and wine pairing and will be a repeat for sure!
The Winery
Photo from Cuda Ridge Wines
Larry Dino, the winemaker at Cuda Ridge Wines and is the owner along with his expert wine taster Margie Dino, now has all six modern Bordeaux varietals available at the tasting room.
Photo ©Michael Kelly
One of the solid and simple marketing ideas that Larry devised is his coloring scheme: White label for his Reserve wines, Black label for his non-Bordeaux wines and purple label for his Bordeaux varietals.
The list of awards for all his other wines is extensive and would direct you to his website to view the dozens and dozens of noteworthy awards.
Sláinte,
Michael Kelly
2022 Cuda Ridge Malbec Reserve – A Movie, NFL Playoffs, BBQ Carne Asada & Cowboy Coffee
Photo ©Michael Kelly
Background
With a title like this some explanation is necessary! On Friday while watching a good movie on Netflix called “About My Father” we discussed Saturday’s dinner. With the NFL playoffs on, we did not want to miss watching them (turned out both were spectacular games). Again, with the weather being a bit cold, but not raining, I suggested we BBQ between the first and second game. My wife came up with the Carne Asada idea which I immediately endorsed. The Cowboy coffee will be explained in the wine description section below.
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Malbec has always been a favorite wine. While having had Cuda Ridge Wines regular Malbec which is excellent, don’t remember tasting Cuda Ridge Wines Reserve Malbec. Startling, mesmerizing and shocking just touch the surface of my reaction to the exalted quality of the wine!
Photo ©Michael Kelly
This wine, when poured into the glass possessed a royal purple coloring that was radiant. With a medium-heavy viscosity. On the nose, aromas of black fruits and earthiness wafted into the senses begging to be tasted. Once on the palate, this sublime wine bursts forth with blackberries, plum as the main fruits. Followed with exotic spices of anise, cloves and a touch of cinnamon. Finally on the finish, black pepper, smokiness and dry earthiness provide a long-lasting and enjoyable conclusion. Now the Cowboy coffee comment, not in taste, but that roasted smell around a campfire on the Mendoza plains. A flashback to being smokey and rugged, yet this wine vacillating having a pedigree of silky and cragginess with its tannins.
This is 100% Malbec coming from the White Cat Vineyard in Livermore. The wine is aged in Pennsylvanian American oak, with 50% being once used and 50% neutral. The wine comes in at 14.7% alcohol and is sold at $60/bottle. Only 47 cases were produced and half are already gone!
This wine most definitely will make my annual list of Best Wines tasted in 2026.
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
Dinner with this wine was a special Carne Asada. The flank steak was tenderized and marinated 12 hours with the following ingredients: olive oil, soy sauce, fresh squeezed orange and lime juice, fresh chopped cilantro leaves, minced jalapeñopeppers, minced garlic cloves, ground cumin, Kosher salt, ground black pepper. Flatiron peppers, their Dark & Smokey blend, was then added to steak and seared on the BBQ with an infrared ceramic burner at 1500 degrees for about 8minutes a side.Served with minced cilantro, fresh extra marinade sauce and a modicum of fresh squeezed lime juice. Accompanying the meal were roasted jalapeno pepper, corn and baked potato wedges. The wedge potatoes were prepared with olive oil, onion powder, garlic powder, smoked paprika, sea salt, black pepper and finely grated fresh parmesan cheese.
The Carne Asada was flavorful and just a little spicy. The Malbec with its fruit surrounded the spicy meat with each succulent bite. Perhaps one of the best food and wine pairings.
This Malbec blend with its fruit surrounded the spicy meat and cooled it off to be absolutely a wonderful pairing with the Cabernet Sauvignon component matched beautifully with the meat protein.
The Winery
Photo ©Michael Kelly
Larry Dino, owner and winemaker at Cuda Ridge Wines, now has all six modern Bordeaux varietals available at the tasting room.
One of the solid and simple marketing ideas that Larry devised is his coloring scheme: White label for his Reserve wines, Black label for his non-Bordeaux wines and purple label for his Bordeaux varietals.
The list of awards for all his other wines is extensive and would direct you to his website to view the dozens and dozens of noteworthy awards.
Sláinte,
Michael Kelly
2022 Cuda Ridge Wines Merlot With Pork Chops and New Spices
Photo ©Michael Kelly
Background
Larry Dino, owner and winemaker at Cuda Ridge, was beyond excited at getting the news that his 2022 Merlot got mentioned as being one of the thirteen favorite Merlots from around the world. To be mentioned in an article featuring Merlot wines from Bordeaux, Tuscany, Napa Valley, Santa Maria Valley and Washington and some running up to $1,000 a bottle is some accomplishment and recognition.
Photo from Cuda Ridge Wines
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo from https://film-grab.com/2013/11/21/sideways/
Paul Giamatti, the actor in the iconic movie “Sideways” playing the role as Miles and his disdain of Merlot almost killed this wondrous grape varietal in California. Even after two decades with Paul’s comments, Merlot is slowly recovering from his disparaging comments on the varietal. His classic comments ranging from “No, if anyone orders Merlot, I’m leaving” to “I am NOT drinking any ####### Merlot!” only begins to frame the movie.
Photo ©Michael Kelly with Pinot Noir grapes in background
A great book that just came out called “Sideways Uncorked” by Kirk and Mira Advani Honeycutt recaps the Merlot saga as well as the rise of Pinot Noir. Many did not understand the significance of the end of the movie with Miles saving a bottle of Chateau Cheval Blanc, a blend of Merlot and Cabernet Franc that he was saving for a special occasion! He ended the movie confirming his love of Merlot!!
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
First on the eyes a deep purple and magenta color with a medium-heavy viscosity. This is no ordinary Merlot upon first glance! This would have made even Miles take pause and notice! Once the cork was popped, the strong aromas of plums and blackberries rushed into the senses hinting as what was to come! This mystery dark wine with beautiful aromas once in your mouth only begins to tell the story of this varietal by Cuda Ridge Wines. The dark plum flavor along with blackberries co-mingled happily like an Irish jig on the palate. On the palate, one is struck with the boldness, jammy (not sweet but texturally) and a chewy quality of the wine. On the finish, black pepper counterbalanced by a note of vanilla with subtle tannins in the background, provide an enduring conclusion to each sip.
The wine comes from the eastern portion of Livermore with the majority (90%) being Thatcher Bay vineyards where the cooling afternoon winds provide an overall warm climate. Larry adds 7% Smith Ranch vineyard Petit Verdot and 3% White Cat vineyard Cabernet Sauvignon to make this elegant wine. Barrel treatment is 90% French oak with 44% being new and 10% American oak barrels. The wine is in barrels for 19 months. Now the newsflash – it is listed at $40/bottle and comes in at 14% alcohol with only 220 cases produced.
This wine just made my annual Best Wines Tasted in 2025 for the quality and value in the category up to $51.
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
Adding to our wintertime “comfort foods” we decided on very thick pork chops tonight, approximately 2 ½” thick. First a spice rub coated the two pieces with ingredients of brown sugar, garlic powder, onion powder, Italian seasoning, sea salt, black pepper and chopped parsley. Tonight, two new spices from Flatiron Pepper Company were added to the rub mix; one being the Dark and Smokey (chipotle, ancho and habanero peppers) and Hatch Valley Green (Hatch green chili, jalapeno, habanero peppers). The characteristics of the spices are phenomenal with smokiness, sweet & savory tastes, citrus, intense heat and bright green chili flavor. The pork chops were first seared on the stove top and then baked in the oven.
Accompanied by sauteed asparagus, small red potatoes that were halved, then seasoned and roasted. A fresh garden salad was served with pepita seeds, cherry tomatoes, green onions and crumbled Blue cheese.
A winning combination of food and wine with its fruit, surrounded each bite of the spicy pork, cooling it down and it provided a great counterbalance to the dish.
The Winery
Photo ©Michael Kelly
There is a lot to be said about Cuda Ridge Wines in Livermore, California with Larry Dino as the winemaker and his wife Margie as chief wine taster. They produce Bordeaux style wines. The Cuda Ridge Wines tasting room is located at 2400 Arroyo Road in Livermore, California. Cuda Ridge Wines current production is approximately 2100 cases. They produce the following Bordeaux varietals: Semillon, Sauvignon Blanc, Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec, Petit Verdot and most recently their addition of Carménère. Always experimenting, Larry Dino also has produced non-Bordeaux style wines which are designated under their Black label, these wines include Sangiovese, New-World style Cabernet Sauvignon, Sauvignon Blanc and others. Each varietal produced are small lots ranging from 100 – 450 cases. Cuda Ridge does extensive blending of varietals and strives for lower alcohol wines with intense complexity and character, traditional of the Bordeaux style wines.
Sláinte,
Michael Kelly
https://californiawinesandwineries.com
“Sideways Uncorked” by Kirk Honeycutt and Mira Advani Honeycutt
Cuda Ridge Wines 2023 Carménère Release and Luncheon Celebration
Photo ©Michael Kelly
Last weekend Cuda Ridge Wines celebrated their Carmenere release with three new wines for 2023. The wines come from three different vineyards in Pleasanton and Livermore. More on the specifics of each vineyard and wines can be found at a previous story: https://californiawinesandwineries.com/2025/09/17/cuda-ridge-wines-2023-casa-de-vinas-carmenere-and-tri-tip-with-argentina-chimichurri-sauce/
Photo ©Michael Kelly
The event was a pre-paid tasting of his three 2023 Carménère wines and two of 2022 vintages with a Fusion Asian Taco luncheon.
Photo ©Michael Kelly
To start the luncheon off, Larry Dino the owner and winemaker, gave a brief history on Carménère grape from France to Chile and its plight and now resurgence. (note: I took several pictures but somehow always caught Larry with his hands moving and his eyes closed!)
Photo ©Michael Kelly
The tacos were prepared by Anthony Scott catering and were served at the same time along with a side of Kimchi fried rice. The idea was to taste each wine with all three tacos. Starting at the top left of the picture was called the “Somewhat” traditional tri-tip street taco prepared with tender tri-tip seasoned with an espresso and dark chocolate rub, accented with fresh onion and cilantro.
The second one on the top right was the Fusion Asian Beef taco with shredded beef, wild mushrooms infused with ginger and soy, finished with toasted sesame seeds.
And the third being the bottom right in the picture was the Korean BBQ Pork taco with marinated pork in a traditional Korean barbecue style, topped with a vibrant Asian slaw.
The wines were poured just before the guests arrived, waiting for each attendee to taste and enjoy the experience.
Photo ©Michael Kelly
At the conclusion of the luncheon Larry asked for a show of hands for which wine and taco was their favorite. While all had favorites the winning tacos were evenly split between the Fusion Asian Beef and Korean BBQ Pork.
The consensus was that the spicier 2023 Carménère wine from Casa de Viñas was excellent with a blander taco (the tri-tip) and the 2023 Little Dog Vineyard being softer and smoother was a great companion to the spicier taco’s specifically the Fusion Asian Beef taco.
We left the tasting room buying a couple of 2023 Carménère wines from Casa de Viñas. All three of the released 2023 wines are priced at $50/bottle. Historically his Carménère wines are rated 90 to 91 points from Wine Enthusiast and have received both Gold and Silver medals from SF Chronicle Wine Competitions. His 2023 have yet to be submitted for ratings or competitions.
The 2023 Carménère wines are a great compliment to his extraordinary line up of mostly Bordeaux varieties.
Sláinte,
Michael Kelly
Cuda Ridge Wines 2023 Casa de Viñas Carménère and Tri-tip with Argentina Chimichurri Sauce
Photo ©Michael Kelly
Background and Comparison
This is the third wine review of Cuda Ridge Wines Carménère line up from three different vineyards. Constructed below is a simple guide in understanding each of these Carménère wines by Larry Dino, the owner and winemaker of Cuda Ridge Wines. While they have similar traits of Carménère each has its own distinct aroma and flavor profile/characteristics.
Photo ©Michael Kelly
| Cuda Ridge Carménère Wines | |||
| Little Dog Vineyard | Insel Family Vineyard | Casa de Viñas | |
| Alcohol Level | 13.60% | 13.30% | 13.50% |
| Barrel Treatment | 17 months in 50% new French and 50% neutral American oak | 17 months in 50% in new French and 50% in once used American oak | 17 months in 33% new French and 66% once used French oak |
| pH | 4.1 | 3.5 | 3.76 |
| Cases produced | 57 | 48 | 48 |
| Clone identification | Clone 2 | Clone 6 | Clone 3 |
| TA | 0.41 g/100ml | 0.46 g/100ml | 0.48 g/100ml |
| Note: | |||
| 1. pH means the concentration of hydrogen ions. Lower than the mid-point of 7 (scale 0-14) | |||
| contributes to the wine’s acidity, making it crisp and with a slight tartness. | |||
| 2. TA stands for Titratable Acidity, a measurement of total concentration of all acids present. This | |||
| is an indicator of the total amount of acid molecules which affects the wine’s taste, color, | |||
| microbial stability and overall balance. TA contributes to its ability to age and balance | |||
There are also different soil types and trellis systems used from vineyard to vineyard.
The Wine – 2023 Casa de Vinas Carmenere – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
On the eyes a similar magenta/purple coloring to the other that is as intriguing as the previous two Carménère wines. A medium to medium-heavy viscosity. On the nose this Casa de Viñas was extremely bright with floral aromas bursting out of the bottle and with Eucalyptus. In the glass counterbalanced with dusty earth, wet red brick and vanilla aromas. Once in the mouth blackberries and raspberries were dominant with a slight smokiness, earthiness and mushroom quality. On the palate a “milky mouthfeel” provided a subtle balance of acidity and tannins, a conjoined experience. On the finish pyrazines were present and kept in check along with a slight minerality. A very long-lasting and integrated conclusion.
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 tri-tip steak. The meat was tenderized and marinated for 24 hours in a Chaka sauce. Served with a delicious Argentina Chimichurri sauce drizzled over the meat slices. The sauce consisted of fresh flat-leaf parsley, cloves of garlic, shallot, red wine vinegar, coarse sea salt, dried oregano, red hot pepper flakes, ground black pepper and extra-virgin olive oil. All the ingredients were put together in a blender and allowed to marinate for 24 hours in the refrigerator.
Also served was a BBQ’ed Portabella mushroom and sauteed Brussel sprouts with bacon and button mushrooms.
Photo ©Michael Kelly
Carménère is a versatile wine with its medium to medium-heavy body and balanced acidity. The chimichurri sauce brought out the herbaceous notes and BBQ-ing showcases its richness and earthiness with the smoky characteristics. This Carménère was the right one with the Argentina chimichurri sauce and meat.
Photo ©Michael Kelly
As a comparison, the key quality of the Little Dog Vineyard, it had an unbelievable smooth finish, the Insel Family Vineyard had additive qualities of spices and now Casa de Viñas with even more complexity. Having three options is key for your food choice. For example, just to have a sipping wine or with a non-spicy dish, the Little Dog Vineyard is perfect. Wanting to pair the wine with a medium spicy dish the Insel Family Vineyard is spot on! Casa de Viñas being the one to choose for a spicier meal.
A Brief History of Carménère
The history of the Carménère varietal is as fascinating as it is happenstance! It was once one of the grapes in the Médoc region of Bordeaux. It served a similar purpose as Petit Verdot does today – producing a deep red/purple ink on wines. It was one of the original six red grapes of Bordeaux. Carménère originates from the French word for crimson (carmin) which refers to the crimson color of the autumn foliage.
(Photo from Wikipedia)
When the Phylloxera plague hit in 1867 destroying most of the vineyards in Europe, many thought the Carménère grape was extinct. It wasn’t until 150 years later that it was discovered that Chile had preserved the Carménère grape thinking it was Merlot (from clippings planted from France). DNA confirmed that it was the missing 6th varietal of Bordeaux.
Carménère Today
Carménère grows mainly in Chile, specifically the Colchagua Valley, Rapel Valley and in the Maipo Province. It is also grown in the Veneto region of Italy, and recently several wineries in Mendocino, Livermore, Lodi, Napa and Calaveras are producing it, albeit in small quantities. Walla Walla, Washington also has some root stock growing in Carménère. In California only 111 acres are producing Carménère which accounts for .000075% of the red grape harvest. Interestingly while in California the red grape harvest was down 25%, Carménère harvest was up 10%. These numbers are from the USDA Grape Crush Report for 2024, their errata dated August 25, 2025.
The Winery
Go to https://www.CudaRidgeWines.com to read about their incredible wines offered. The list of awards for all his other wines is extensive with dozens and dozens of noteworthy awards.
Sláinte,
Michael Kelly