Harrison Wood
2025 Wood Family Vineyards Sauvignon Blanc With a New Food Pairing
Photo ©Michael Kelly
Background
When going out for Chinese food at a new establishment, we have established a basic “criteria” to determine the quality of the food. We order at least three items but always: Hot & Sour soup, Lemon chicken and Honey Walnut Prawns. If they pass this test, we will return. Tonight, my wife decided to make Lemon chicken which she had never prepared before. It turned out fabulously and we may never eat Chinese food out again!
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
An interesting fact about this wine is its history. The grapes come from the Louis Mel Ranch that was originally planted in 1883. The cuttings were brought over by Charles Wetmore from Chateau Yquem. Louis Mel’s wife, Marie, was good friends with Marquise de Lur-Saluces, long-time owners of Chateau Yquem. Wente later acquired the property and eventually morphed the vineyards to be the renowned Sauvignon Blanc Clone FPS01.
Photo ©Michael Kelly
Wood Family Vineyards does makes two different Sauvignon Blanc wines, this is their stainless-steel version. This stainless-steel fermented version is similar to a New Zealand Sauvignon Blanc with grapefruit, lemon grass, etc. However, this is just a bit “tamer and more subdued” than a New Zealand, yet zesty, bright and lively. On the eyes there is a tantalizing light golden coloring and medium viscosity making one think it to be “light”. However, that is not the case at all. On the nose aromas of lemon grass and tropical floral rise to meet the imbiber. On the palate, the strong flavors of grapefruit and lemon grass swirl about like a party in the mouth inviting one to partake in the merriment. Even a strong hint of lime was present. Layers of discerning flavors unfold to the imbiber. Mostly tart with a faint hint of pineapple and passion fruit to soften the experience. On the finish, a puckering and enjoyable lemon zest and lime are present. Only 300 cases were produced, and the wine will be released in February 2026, priced at $34/bottle with 14% alcohol.
This wine will make my annual 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
Historically we have paired Sauvignon Blanc with seared Mahi Mahi, Swordfish, sashimi or Petrale Sole topped with fruit. We also paired Sauvignon Blanc with a light pork chop. We have never paired this with chicken, but the Lemon in the chicken seemed to beg this citrus Sauvignon Blanc.
While Lemon chicken may sound pedestrian, it requires a bit of work. The chicken is twice fried in batter and then the sauce is poured over it to be served. The stay-crisp frying batter is made with corn flour, cornstarch, kosher salt, baking powder and cold soda water. The chicken breasts are fillet in half and cooked in canola oil. The lemon sauce ingredients include cornstarch, chicken broth, lemon juice, white sugar, garlic, ginger and Chinese cooking wine. Served garnished with lemon slices and finely sliced green onion. The actual process does require refrigerating the batter, pounding the chicken, preheating the oil, finishing the batter, frying the chicken (1st time), cooling it down, preparing the lemon sauce, frying the chicken (2nd time) then dousing with lemon sauce to be served.
Photo ©Michael Kelly
Accompanied by homemade fried rice with eggs, peas and even freshly cut bacon. Also, a large artichoke was served which contains cynarin, a compound that can make wines taste sweet. Artichokes share an herbal green and grassy profile that was found in the wine.
The food pairing was spot on with the crisp, tart and citrusy flavors complementing the citrus qualities of the wine. And the artichoke was a bonus.
The Winery
Photo ©Michael Kelly
Wood Family Vineyards, located in eastern Livermore Valley with Rhonda Wood owner & winemaker, has been producing award winning wines for over two decades. You can read more on her background from airline pilot to award winning winemaker at:
https://californiawinesandwineries.com/2016/02/10/wood-family-vineyards-2
Sláinte,
Michael Kelly
2023 Wood Family Vineyards “VIVA” Cabernet Sauvignon – A Crowd Favorite
Photo ©Michael Kelly
Background
To start with the word “VIVA” is an exclamation of support meaning “long live” and “hurrah”. It is appropriately named as the 2023 Wood Family Vineyards “VIVA” Cabernet Sauvignon is a wonderful and crowd favorite wine. It falls between some of the stellar Napa Cabernet Sauvignon (and now Wood Family Culmination Cabernet Sauvignon) and many commercial & grocery store daily wines! There are days where a big and bold Cabernet along with mouth-puckering tannins is too much to have as a standalone wine. Conversely a “milk toast” commercial/grocery store Cabernet doesn’t provide enough fruit, balance and tannins to be enjoyed with a hearty steak. Now the solution appears with “VIVA” Cabernet Sauvignon by Wood Family Vineyards. This wine is mellow enough to enjoy by itself but can also pack enough punch to go with a meal.
Photo ©Michael Kelly
Thus, the versality with the “VIVA” Cabernet Sauvignon. For those occasions where a softer, more refined and gentler Cabernet Sauvignon is required this Wood Family Vineyards “VIVA” Cabernet Sauvignon is spot on! Rhonda Wood does make your bigger and heartier Cabernet Sauvignon’s (“Especial”, “Clone 30”, “Woody’s Cab”, The Runway blend and now Culmination) for those characteristics and for heavy food and wine pairings. She calls those Cabernets “fork & knife Cabernets”. I call them “chewy or grippy Cabernets”. Each has its place and now “VIVA” provides a perfect mid-point Cabernet for the wine aficionado.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
On the eyes a deep and bright purple and maroon color stands out in the glass with a medium viscosity. On the nose aromas of cherries and flowers (violets) waft gently into the senses. I have stated this before and it is again true for the 2023 vintage that on the palate this wine cuddles up like a down comforter on a cool winter evening. While tannins are present, they are absent of harshness or overwhelming oak layers upon layers to debunk. Vanilla, cranberry, raspberry and a hint of blueberry swarms about to provide a compelling wine to sip and enjoy. The finish is medium length and harmonious. Alcohol percentage is 14.4% and aged in French oak with 27 barrels being produced. This wine will be released in Q4 of 2025. It is 100% Estate grown Cabernet Sauvignon.
Photo ©Michael Kelly
It is a very well-balanced wine with fruit, tannins and acidity in precise equilibrium.
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 seared and BBQ’ed ribeye steak served medium rare. The idea was to pair this “mellower” Cabernet Sauvignon with a juicy steak to see if it could handle the meat. Indeed, it did with sufficient tannins to cut through the ribeye. Accompanying the meal were small red potatoes cut in half, seasoned and roasted. Also seasoned and roasted were halved Brussel sprouts. A delicious meal with no compromise with the mellower 2023 “VIVA” Cabernet Sauvignon.
The Winery
Photo from Wood Family Vineyards website
Wood Family Vineyards, located in eastern Livermore Valley, with Rhonda Wood owner & winemaker, has been producing award winning wines for over two decades. You can read more about her background from airline pilot to award winning winemaker at:
https://californiawinesandwineries.com/2016/02/10/wood-family-vineyards-2/
and
Her awards are extensive and too numerous to list here in this article and would refer you to their website at the bottom of this article.
Sláinte,
Michael
2023 Wood Family Vineyards Cabernet Franc – Strong, Bold and Wonderfully Intense!
Photo ©Michael Kelly
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Livermore Valley has undertaken a strategic direction to focus on Cabernet Franc and Sauvignon Blanc wine varietals. Wood Family has been producing Cabernet Franc for two decades and their experience shines wonderfully with their varietal of Cabernet Franc.
First on the eyes a radiant purple/maroon coloring with clarity. On the nose, upon pouring into the glass, a bouquet of violets and cherries burst into the olfactory senses. With anxious anticipation of the first sip, one is pleasantly rewarded with raspberries and red cherries being dominant flavors. Secondary flavors of subtle strawberries and pencil shavings. On the finish, peppery notes and slight moist forest floor notes complete a wonderous and filling sip. This vintage provides stronger tannins than previous years and yet the balance of fruit, acidity and tannins provide a long lasting and intense finish. Truly a great representation of the quality of Livermore Valley’s Cabernet Franc.
Photo ©Michael Kelly
This wine will be released on August 23rd, 2025 and will sell for $45/bottle. Twenty-five barrels were produced using three vineyards in Livermore Valley with the majority from their estate vineyard. Barrel treatment includes new French oak and new Hungarian oak. The alcohol level is 14%.
The Food and Wine Pairing – “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon
Photo ©Michael Kelly
This wine was chosen to go with baked Pork Tenderloin this evening. We generally enjoy Pinot Noir wine mostly with Pork Tenderloin but decided to try this Cabernet Franc. This evening used a dry rub on the Pork Tenderloin consisting of brown sugar, smoked paprika, garlic powder, onion powder, cumin, sea salt, black pepper, Italian seasoning and a pinch of Chili powder. The pork tenderloin with the rub was first seared in a skillet and then baked. The pork slices were drizzled with Cherry Pepper Sauce. Accompanied by a fresh homemade macaroni salad with black olives, purple onions, and diced Serrano peppers. A fresh garden salad with green onions, cherry tomatoes and roasted pepita seeds was served.
The Winery
Photo from Wood Family Vineyards website
Wood Family Vineyards, located in eastern Livermore Valley, with Rhonda Wood owner & winemaker, has been producing award winning wines for over two decades. You can read more on her background from airline pilot to award winning winemaker at:
https://californiawinesandwineries.com/2016/02/10/wood-family-vineyards-2/
and
Her awards are extensive and too numerous to list here in this article and would refer you to their website at the bottom of this article.
Sláinte,
Michael Kelly
2018 Wood Family Vineyards “One Oak Vineyard” Merlot and a New Food Pairing
Photo ©Michael Kelly
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
This 2018 Merlot is one fierce wine and not a weak or wimpy Merlot. The color in the glass is your first clue this is a different Merlot. The color is dark purple/maroon and intriguing with a medium heavy viscosity on the eyes. On the nose, chocolate covered berries, ripe plum and vanilla waft into the senses. On the palate, it is a bit of a paradox as this is both your warm and cuddly drink that is relaxing and comforting to sip yet with some grippy tannins. Yet you are awakened with the first sip to an explosive mouthful of Bing cherries, plums, with subtle earthy tones of bramble and minerality. The finish has a textural feel, and a complex layered structure continues to enhance the wine experience. The words chewy and masculine almost come to mind in describing this beautiful wine. While having so many brawny characteristics, it still presents at the conclusion as elegant and charming. This is a Merlot to absolutely enjoy today, with or without food. Alcohol is 14 % with 242 cases being produced. The wine is 100% Merlot and aged 20 months in French oak barrels. This is worth seeing if they have any additional bottles for sale! This wine will make my annual list of Best Wines Tasted for 2025! The current vintage is their 2022 and is $38/bottle.
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
When your neighbors surprise you and drop off their just picked garden bell peppers and tomatoes, it seems only natural to make stuffed bell peppers! So, tonight’s meal was a new recipe calling for the bell peppers to be filled with beef, rice and veggies for an all-in-one meal. A slight twist was adding Italian sausage for more flavoring. The ingredients were olive oil, sea salt, black pepper, ground beef, chopped purple onion, minced bell pepper, finely chopped garlic cloves, diced zucchini, diced fresh tomatoes, white rice and shredded pepper jack cheese. Accompanied by a fresh garden salad with cherry tomatoes, green onions and candied almond slices. This combination was great with the wine’s smooth fruity notes and the stuffed meat (ground beef and Italian sausage) in the bell pepper. This recipe will be a standard this coming winter as “comfort food” on a cool night.
The Winery
Picture from Wood Family Vineyard, Rhonda and Harrison Wood
Over 20 years ago, I believe this was one of Rhonda Wood’s first wines produced and continues to be a crowd pleaser. Now her 2022 Wood Family Vineyards “One Oak Vineyard” Merlot will most definitely be an award-winning wine. Located in eastern Livermore Valley with Rhonda Wood owner & winemaker. You can read more about her background from airline pilot to award winning winemaker at:
https://californiawinesandwineries.com/2016/02/10/wood-family-vineyards-2
Sláinte,
Michael