El Dorado AVA
2023 Starfield Vineyards Miner’s Inch Blend – A Surprisingly Great Find
Photo ©Michael Kelly
Background
Starfield Vineyards sent out a bottle of their 2023 Miner’s Inch for an upcoming Zoom call with Tom and Rob Stinton, owners and winemaker for Starfield Vineyards. This was held on the winter solstice concluding the shortest sunlight day to the longest, with daylight expanding ending in the summer solstice. It was a metaphor for planning and renewal for the coming year.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
I was intrigued by the 2023 Miner’s Inch (named for a local mine in the Sierra foothills from the Gold Rush days) as it was either a “hodgepodge of varieties left over or creative genius”! The wine consisted of 30% Grenache, 17% Aglianico, 14% Tempranillo, 14% Petite Sirah, 9% Mourvedre, 9% Cinsault, 4% Roussanne all from El Dorado AVA. As I have previously expressed, I am not a big fan of “blends” yet have experienced some delish ones, this seems from reading the mix, a bit “far out”. Turns out it was wonderfully delicious.
Photo ©Michael Kelly
First on the eyes an iridescent red/maroon coloring that was beyond eye catching! I held a white paper towel behind it that only showed a portion of the color. Spice and floral notes on the nose combined with their Sierra Spice scents. On the palate is where this wine exploded with flavors coming primarily from Grenache, Aglianico, Tempranillo and Petite Sirah each being distinctly noted with each sip. Black and red berries, savory spices, smokiness, black pepper swirled happily in the mouth. The finish provided a bright acidity with checked tannins with a hint of a semi-sweet conclusion.
Only 208 cases produced and is sold for $38/bottle. SRP $38. They aged the wine for 18 months using 23% new French oak barrels and the balance being neutral barrels. This wine will make my annual list of Best Wines tasted for 2026 (Dec 16th, 2025, to Dec 15th, 2026). The conclusion is simply creative genius!
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
With such an all-inclusive blend, it was a bit of a shot in the dark which food to pair with the wine. Went with our chicken Pad Thai with a more spice than normal. The ingredients were fresh Udon noodles, virgin olive oil, minced garlic, cooked chicken, eggs, bean sprouts, sliced red bell pepper, green onions, peanuts and lime juice. The Pad Thai sauce included fish sauce, soy sauce, brown sugar, rice vinegar, siracha and creamy peanut butter!
Limes were plated to squeeze the juice over the top of the dish as well as ground peanuts and green onion slices. Accompanying the meal was a fresh garden salad. The meal was packed with a punch of flavor and warmth! The 2023 Miner’s Inch was a godsend. The wine was refreshing and quenched the palate from the heat of the meal. Every flavor in the dish found a partner in the wine blend!
Photo ©Michael Kelly
The other note on the finish was the “Sierra Spice” which Starfield Vineyards describes as being its sense of place amongst the trees on the property of “Ponderosa Pine, Cedar, Douglas Fir and combined with the mountain air of resin, bark and needles” from the trees. They sent me a test tube to inhale the aromatics.
The Winery
Photo from Starfield Vineyards
The winery was founded in 2012 by Tom and Rob Sinton with plantings of 31 acres on the hillsides east of Placerville, California in El Dorado County. They are located at 2759 Jacquier Road.
Map courtesy of https://uscountymaps.com/el-dorado-county-map-california/
The names of the wines, especially their new labels starting with the 2023 vintages, highlight the history of the region from the Gold Rush with wine names as Miner’s Inch and Rising Hope. These two are for a nearby mine.
The winery produces 17 varieties of wines comprising of mostly Rhone varieties (66%) and Italian (30%) and a few Spanish varieties. The vineyards have been farmed using sustainable and fish-friendly farming since their inception.
The winery name, Starfield, refers to “Star Fields”, sites where in their words “fruit develops the optimal balance of aroma, flavor and texture”. They also consider what they refer to as Sierra Spice, the aroma and taste characteristics that come from the western facing forests surrounding the vineyards. The local trees are Ponderosa Pines, Cedars and Douglas Firs and their oils provide earthy and woodsy forest aromatics from their oils.
Sláinte,
Michael Kelly
2023 Starfield Vineyards Aglianico – A Scarce and Underrated Varietal
Photo ©Michael Kelly
Background on the Aglianico
Aglianico’s origins continue to be debated but thought initially is that the grape varietal was transported by Greek settlers to Southern Italy around 800 BC. However, DNA studies show no direct link to modern Greek varieties, leading many to believe it is native to southern Italy. The first written record of Aglianico was in 1520. This grape, like many others, was nearly wiped out by the late 19th century phylloxera epidemic.
Aglianico is a full-bodied red wine with high acidity and tannins. Typically, with dark fruit like black cherry and plum, minerality and earthy elements are key characteristics. If you enjoy Nebbiolo, Syrah, Cabernet Sauvignon, Sangiovese and/or Nero d’ Avola, while all are different and unique, each share some key characteristics, full body, tannins, acidity and fruit with Aglianico.
In the final 2024 Grape Crush Report for California by the USDA, Aglianico has for the last two years only represented .00006% of the total tonnage crushed being only 161 tons in 2024. The leading AVA #11, portions of San Joaquin and Sacramento counties with 53 tons. Essentially tied for second were AVA #3 (Sonoma & Marin counties) with 24.6 tons and AVA #10 (Sierra foothill counties of Nevada, Placer, El Dorado, Amador, Calaveras, Tuolumne and Mariposa counties) with 23 tons.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
While having enjoyed many Aglianico wines over the years, I have never had one from El Dorado AVA. My expectations were pleasantly exceeded with this dark and brooding wine offering both earthy notes and fruits. First on eyes, a dark wonderment in the glass with medium-heavy viscosity. On the nose, dark cherries, violets and plum rose up to the olfactory senses begging for that first sip. On the palate a yin-yang of old world minerality and earthiness counterbalanced with delicious aromatic fruits provided an intense flavor and yet balanced to perfection. The finish was medium length and refreshing.
Photo ©Michael Kelly
The wine is made with 95% Aglianico, 3% Mourvedre and 2% Roussanne. It comes in at 15% alcohol and only 177 cases were produced. The wine was aged for 18 months in 27% new oak barrels and the balance being neutral. The wine underwent partial malolactic fermentation to keep the acidity lively yet softening the tannin structure. A creative process to achieve a remarkable wine.
This wine will make my annual Best Wines Tasted for calendar year 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 from the cellar to pair with a wonderful “wintertime” comfort food this evening. It was Jalapeno Meat Loaf, perfect for a damp and rainy evening. Ingredients included panko breadcrumbs, egg, minced jalapeno peppers, minced garlic, shredded cheddar cheese, tomato sauce, Worcestershire sauce, Dijon mustard, honey and chili powder. A slight change this evening was not using the minced jalapeno peppers but rather using Flatiron Pepper Company’s Hatch Valley Green pepper combination spice. It included Hatch Valley Green for bright chili flavor, Jalapeno for classic flavor and moderate heat and Habanero as an extra kicker! This provided the right amount of spice, flavor and heat to complete the meat loaf. Accompanied by a baked Russet potato.
The food and wine pairing was spectacular with the combination of spice in the meal and the fruit in the wine.
The Winery
Photo from Starfield Vineyards
The winery was founded in 2012 by Tom and Rob Sinton with plantings of 31 acres on the hillsides east of Placerville, California in El Dorado County. They are located at 2759 Jacquier Road.
Map courtesy of https://uscountymaps.com/el-dorado-county-map-california/
The naming of the wines, especially their new labels starting with the 2023 vintages, highlight the history of region from the Gold Rush with wine names as Miner’s Inch and Rising Hope. These two are for a nearby mine.
The winery produces 17 varieties of wines comprising of mostly Rhone varieties (66%) and Italian (30%) and a few Spanish varieties. The vineyards have been farmed using sustainable and fish-friendly farming since their inception.
Photo from Starfield Vineyards
The wineries name Starfield refers to “Star Fields”, sites where in their words “fruit develops the optimal balance of aroma, flavor and texture”. They also consider what they refer to as Sierra Spice, the aroma and taste characteristics that come from the western facing forests surrounding the vineyards. The local trees are Ponderosa Pines, Cedars and Douglas Firs and their oils provide earthy and woodsy forest aromatics from their oils.
Sláinte,
Michael
https://californiawinesandwineries.com
2022 Starfield Vineyards and Winery Syrah with Slow Cooker Birria Tacos
Photo ©Michael Kelly
The Winery
Photo from Starfield Vineyards
The winery was founded in 2012 by Tom and Rob Sinton with plantings of 31 acres on the hillsides east of Placerville, California in El Dorado County. They are located at 2759 Jacquier Road.
Map courtesy of https://uscountymaps.com/el-dorado-county-map-california/
The naming of the wines, especially their new labels starting with the 2023 vintages, highlight the history of region from the Gold Rush with wine names as Miner’s Inch and Rising Hope. These two are for a nearby mine.
The winery produces 17 varieties of wines comprising of mostly Rhone varieties (66%) and Italian (30%) and a few Spanish varieties. The vineyards have been farmed using sustainable and fish-friendly farming since their inception.
Photo from Starfield Vineyards
The wineries name Starfield refers to “Star Fields”, sites where in their words “fruit develops the optimal balance of aroma, flavor and texture”. They also consider what they refer to as Sierra Spice, the aroma and taste characteristics that come from the western facing forests surrounding the vineyards. The local trees are Ponderosa Pines, Cedars and Douglas Firs and their oils provide earthy and woodsy forest aromatics from their oils.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
This was sent to me as an advanced barrel sample as it is not released today. This wine was aged in 30% new French oak and 70% in neutral oak for 18 months. It is 14.5% alcohol with 269 cases produced. It is made with 97% Syrah and 3% Grenache. It will not be released until 2027 and pricing is expected at $60/bottle. Can hardly wait to taste this aged wine in 2027.
Photo ©Michael Kelly
This wine on the eyes was an inviting red brick color with medium viscosity. On the nose, soft and subdued fruit with violets waft into the senses, no slapping one in the face with dripping sweetness. Stoic and respectful best describes this wine on inspection. On the palate, the wine swirls with blackberry and black pepper. On the finish, minerality and freshly plowed earthen fields complement the fruit for a smooth and lasting sip.
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
Selected to pair this Syrah with one of our favorite wintertime foods, Slow Cooker Birria Tacos. The ingredients for the slow cooker included chuck roast (fat cut off), yellow onions, garlic cloves, garlic powder, onion powder, dried oregano, cumin, chili powder, cinnamon, chipotle in adobo, crushed tomatoes, beef broth, white vinegar, kosher salt and bay leaves. Two Flatiron Pepper Company mixtures were added to the sauce: Hatch Valley Green and Dark and Smoky.
Photo ©Michael Kelly
The beef pieces were first browned and then transferred to the slow cooker. The broth was then added covering the meat and slowly cooked for eight hours.
Each tortilla was fried and then the beef placed in each taco with freshly cut purple onions and shredded Monterey jack cheese. A side bowl with Birria sauce was for dipping!
One of our favorite and warm dishes as the evenings start to cool down with warmth and spiciness. The wine with its subdued fruit and earthiness was a great counterbalance for the dish. A very good food and wine pairing this evening.
Sláinte,
Michael
https://californiawinesandwineries.com