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2023 L’Autre Côte Cabernet Franc, a Winning Wine Fit for a King
Photo ©Michael Kelly
Background on L’Autre Côte, Steven Kent Mirassou and 7th Annual International Cabernet Franc Competition
Photo ©Michael Kelly
At the 7th Annual International Cabernet Franc Competition, the 2023 L’Autre Côte Cabernet Franc won Best of Show and Best of Category by the Professional Judges in the very competitive California Division of wines $111 and up.
Photo ©Michael Kelly
If that was not sufficient acknowledge of this pristine wine, the Professional Judges also awarded this wine Grand Sweepstakes for the entire competition. To win this title, the winners of each of the nine divisions go head-to-head in a blind competition and the winner is crowned the Grand Sweepstakes winner! This consisted of 100 wines from 11 states and 3 countries.
It is not often that one sets out to turn the world upside down, but that is exactly what Steven Kent Mirassou is attempting with his label called L’Autre Côte meaning the “other coast”. The L’Autre Côte brand falls under The Lineage Collection. The goal is to make world acclaimed Cabernet Franc wines from two of Livermore’s well-known vineyards. He accomplished that in 2017 with his two versions of Cabernet Franc, one from Ghielmetti Vineyard and one from Sachau Vineyard. He made 50 cases. Both sold out almost immediately ( https://californiawinesandwineries.com/2022/09/11/2018-lautre-cote-cabernet-franc-one-of-the-best-cabernet-francs-available/ ) Steven has received 96 points for his Ghielmetti Vineyard and 94 points for his Sachau Vineyard Cabernet Franc wine. Remember this was his inaugural release. For subsequent releases he has been awarded 95 points from Wine Enthusiast. His Lineage “Bordeaux Style” wine and his Cabernet Sauvignon were both rated 100 points and the only Livermore Valley wine to be rated so highly.
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
The 2023 L’Autre Côte continued with using two designated vineyard Cabernet Franc wines, Ghielmetti and Zayante. 2023 consists of 85% Cabernet Franc, 10% Merlot and 5% Cabernet Sauvignon in a traditional Right Bank expression and quality. In Steven’s words “the wine is truly magical because their irreducible wholeness comes about as a function of their purity of fruit, balance of acidity and overt sexiness”. The wine was aged 18 months on second use French oak puncheons and barriques. It is 14.1% alcohol with only 135 cases produced. The list price is $125/bottle.
Photo ©Michael Kelly
On the eyes, a brilliant and dark reddish/purple coloring with medium viscosity. On the nose, aromas of fresh raspberry and blackberry fruits waft into the senses. On the palate you are rewarded with delicious, yet reserved fruit, coupled with chocolate, jasmine tea and a slight minerality. The finish is nothing less than a caressing hug, with round rounded and velvety tannins providing a silky landing. Using one used French oak allows the fruit to dominate rather than oak. Steven believes this will age gracefully for 20 years and I have no doubt.
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 twenty-four-hour marinated flank steak seasoned with Chaka sauce, mesquite pepper, Flatiron Peppers -Dark & Smoky Rub (Ancho, Chipotle & Habanero peppers) and Applewood Smoked salt. This flank steak was tenderized and served medium rare being so tender you could cut it with a fork! Accompanied by Yukon Gold potato, artichoke and a fresh garden salad. If you have a wine that was fit for a King, you might as well enjoy the food with the same pedigree!
While many winemakers may think this might be their masterpiece, many great things are still a foot at Steven Kent Winery and his line up of wines. Here is an article detailing some of their projects: https://californiawinesandwineries.com/2025/07/22/a-tasting-experience-and-conversation-with-steven-mirassou-at-steven-kent-winery/.
Stay tuned……
Sláinte,
Michael Kelly
2018 VJB Cellars Montepulciano and Tuscan Beef Pairing
Photo from VJB Cellars website
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Montepulciano typically is known for its deep color, powerful and sharp tannins with high acidity. Key traits of Montepulciano are oregano, pepper, tobacco, black fruits, plums and sour cherries. On the finish a smoky tobacco is common as well as a rustic countryside quality. Montepulciano’s taste is like Aglianico, Sangiovese and Primitivo. Only 164.9 acres of Montepulciano grapes were harvested per the 2024 USDA National Agricultural Statistics for California representing only .00018% of all red wine grapes harvested in California.
Photo ©Michael Kelly
The 2018 VJB Cellars Montepulciano also has many of these characteristics and traits. It is bright in color and on the nose and palate, red berries, blackberries and dark stone fruit. It is bold and robust and best to be enjoyed with food. The finish provided firm tannins and is long yet with a modicum of vanilla and cocoa was very enjoyable. The finish was a tad “heavy and meatier”, but it fit my wine profile perfectly. The wine pairs with many foods especially with meats and cheeses found in Italy. This wine is 100% Montepulciano grapes from Sonoma Valley.
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 bottle out last evening to pair with a Tuscan slow cooked braised beef in wine recipe. The recipe called for three pounds of Chuck Roast cut into small cubes, all-purpose flour, salt, black pepper, olive oil, chopped yellow onion, chopped celery stalk, minced garlic, chopped parsley, red wine, dried whole bay leaves, bone broth, tomato sauce and whole wheat noodles. After browning all the meat on the stove and preparing the sauce, then placed in the slow cooker for eight hours. When the meat was served it was so tender it fell apart with just a fork. Served over the whole wheat pasta and drizzled with fresh parsley. Accompanied by steamed broccoli. The food and wine pairing hit the target with the tannins from the wine standing up to the meat and the flavorful meat enjoying the dark fruit from the wine.
The Winery
Have visited them once for a private tasting and enjoyed all their wines. Today they make an assortment of primarily Italian style wines. They include Prosecco, Tocai Friulano, Aleatico Rose, Barbera, Primitivo, Dante, Sagrantino, Nebbiolo, Sangiovese, Nero d’ Avola, Negro Amaro, Aglianico, Chardonnay, Cabernet Sauvignon, a Barbera Port, a Chardonnay Port and various blends.
Besides so many delicious wines to choose from, they offer a food store called La Cucina. They offer all kinds of imported cheeses and meats and provide spectacular food choices. Also their Red Rooster Pizza makes some of the best pizza in all of Sonoma County. Even if you can’t make a wine tasting, these two features are a major bonus!
Slainte,
Michael Kelly
CabFranc Masters Media Dinner at JUSTIN Vineyards & Winery
At the conclusion of the CabFranc Masters Day in Paso Robles last weekend, the media and special guests were invited to JUSTIN Vineyards & Winery for a memorable dinner. It has the distinction of being a one-star Michelin restaurant. However, this evening it could have easily received three! The estate has its own herb garden overlooking the vineyards.
Photo ©Michael Kelly
JUSTIN Vineyards & Winery has also earned a Green Star that recognizes restaurants that hold themselves to the highest ethical and environmental standards. JUSTIN is the only winery in the United States to earn both honors.
Photo ©Michael Kelly
The restaurant has also been awarded a Five-Star rating by Forbes Travel Guide as well as Five Diamonds by AAA. It is truly a dining experience to be enjoyed and appreciated.
Picture from https://www.worldsofflavor.com/
The Executive Chef, Rachel Haggstrom, prepared an exotic assortment of foods to be enjoyed. Five wineries provided wines which were exquisitely paired with each dish.
We, Susan Kelly and I, began the evening being seated at a table with Stasi Seay Director of Vineyards at Hope Family Wines, Susan Durbrow National Sales Manager Wineries for Riedel and Amanda Gorter winemaker for Robert Hall. Having just five people at the table allowed lively and fun conversations all evening. During the evening, lots of stimulating and informative dialogue ensued about each winery Riedel glassware and the Paso Robles experience.
Photo ©Michael Kelly
The first dish of the evening was called Santa Barbara Uni with cilantro and blood orange paired with a 2023 Blanc de Franc by LXV Wines. The 100% Cabernet Franc wine was aromatic with fresh fruit and traces of violets. On the palate cherries and peach notes. Contrasting with the blood orange and cilantro awoke the senses to the dishes that were to come.
Photo ©Michael Kelly
Next up was Creekstone Farms Prime Beef Carpaccio with pecorio, arugula, cured egg and potato paired with Robert Hall Winery 2022 Cavern Select Cabernet Franc. The wine presented lush aromas of red plum and dried herbs with flavors of blackberry and velvety tannins on the finish. The food and wine pairing were spot on!
Photo ©Michael Kelly
Freshly baked bread and hand churned herb butter were also served.
Photo ©Michael Kelly
The next dish provided was California Lamb Culurgione consisting of dandelion pesto, pickled mustard seed and lamb braising jus served with a 2022 Mid-Point Irreverence Cabernet Franc. The wine paying homage to Loire Valley tradition 100% Cabernet Franc. Key notes of floral and vegetal defined this wine.
Photo ©Michael Kelly
This was definitely one of the table’s favorite food dish of the evening.
Photo ©Michael Kelly
Rounding out the main dishes for the evening was called Braised Creekstone Farms Beef Cheek with mushroom, turnip and braising jus. Paired with a 2017 JUSTIN Justification wine. This wine in the glass was almost black with deep depths of purple juice. Aromas of black and red cherries along with cedar and chocolate sprang into the senses. On the palate the fruits with smoky tannins danced merrily in the mouth. The balance of the two varietals was smooth and enjoyable. This presentation caught our entire table’s interest and was delicious.
Finishing the evening was spectacular, as if it wasn’t already, with a Chocolate Molten Cake with beet and Vanilla Anglaise. This dish was so rich and decadent, it truly was a guilty pleasure!
Photo ©Michael Kelly
This was paired with a 2022 Austin Hope Cellar Select Cabernet Franc. Again, a deep dark Cabernet Franc with layers upon layers of flavors and structure. Truly one of the richest and “almost chewable” wines of the evening which enticing flavors paired so well with the dessert.
All the food and wines were simply heavenly, exotic and wonderful but even those words don’t describe the totality of the evening. The service and wait staff were diligent and attentive all evening. On a personal note, my two favorite wines and pairings were the 2017 JUSTIN Justification, and the 2022 Austin Hope Cellar Select.
A very special thanks to Neeta & Kunal Mittal of LXV Wines, Maeve Pesquera Executive VP of Luxury, Chef Rachel Haggstrom, Sommelier Jason Santos, each of the wineries that provided their splendid wines and our table companions for an evening that will forever be etched in our memories.
Slainte,
Michael Kelly
https://californiawinesandwineries.com
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2009 O’Shaughnessy Estate Winery Cabernet Sauvignon, Mt Veeder
Photo ©Michael Kelly
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
The winery is located on Howell Mountain; however, they do source some fruit from their other estate located on Mount Veeder. So, they offer both Mt Veeder and Howell Mountain vintages of Cabernet Sauvignon.
First thing to notice how well the winery did in selecting the perfect cork that has lasted for over 15 years. Of course, it was stored at the correct temperature and humidity levels.
2009 O’Shaughnessy 100% Cabernet Sauvignon is from the west side of the Napa Valley, Mount Veeder. On the eyes, a dark ruby coloring with medium heavy viscosity. On the nose, a woody but sweet briar, with blackberry and black cherry fruits wafting into the nose. On the palate, extremely concentrated fruits, licorice and black cherry exploded in the mouth with a background of sweet tobacco smoke and leather. Additionally, secondary flavors of dark chocolate were noticed. The finish had some strong tannins, but without any “edginess” which provided for a long velvety crescendo. Rated at 97 points by RP. This wine could easily go another 5 years but why wait?
This wine will make my annual list of Best Wines Tasted for 2025. O’Shaughnessy Winery has made this list for 15+ years annually for their exquisite wines.
For more information on the winery read one of the previously written stories at:
https://californiawinesandwineries.com/2015/12/23/oshaughnessy-estate-wines/
Sláinte,
Michael
2014 Keenan Winery – Irish Eyes Are Smiling on Spring Mountain!
Photo ©Michael Kelly
The Winery
I have been a fan of Keenan wines for over twenty years. Keenan winery is located on Spring Mountain which is one of the unique areas for Cabernet Sauvignon, Cabernet Franc and Merlot wines. Michael Keenan’s 2014 Cabernet Sauvignon, Napa Valley is grown primarily from grapes on the Spring Mountain estate at 1700 foot elevation. I visited the winery and have been to wine pairing dinners with Keenan Winery and always enjoyed every sip.
Photo ©Michael Kelly
One of the hallmarks of Keenan wines is his year-to-year consistency. This is due in part to the viticulture of the estate and the artistry of wine maker Nils Venge. I have enjoyed every wine he has made or acted as the consulting winemaker! Have not had any recent Cabernet Sauvignon’s but will be looking forward to trying some soon.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
The last time I wrote about this wine was in 2021. Last evening, another bottle pulled to see and taste its progression. The 2014 Cabernet Sauvignon was comprised of 78% from Spring Mountain District and 22% from Pope Valley District, both in Napa Valley. This wine was barrel aged for twenty months in 33% new French oak barrels. It comes in at 14.3% alcohol and was purchased back in 2016 at the winery. It may have a couple of years still to go, but right now can’t imagine it getting much better.
Also notice in the picture how this cork was perfectly fitted by the winery and stored for nine years in optimal conditions.
The wine offered on the eyes an intensely deep red/maroon/purple coloring on the eyes appearing almost black and medium heavy viscosity. On the nose, both beautiful aromatics and blend of flowers and old-world rustic dust and bramble filled the senses. Also raspberries provided sufficient fruit to entice one to take the first sip. On the palate, the layers of complexity from both the estate and Pope Valley intermix to provide a mouthful flavor of red stone fruits. On the finish, a long and enduring adventure. Initially some jagged tannins were present, however with the time, they did mellow out to become smooth and comforting. Truly a classic Napa Valley Spring Mountain Cabernet Sauvignon. This wine will make my annual list of Best Wines Tasted for 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
With the rain finally hitting California, we could not BBQ so we cooked a ribeye steak in a cast iron skillet last evening. Seasoned and topped with two dollops of blue cheese, chives and butter medley. Accompanied by mashed potatoes infused with blue cheese and chives. Always a great food/wine pairing with a steak and big bold Cabernet Sauvignon.
Sláinte,
Michael
2021 Smith-Madrone Vineyards Chardonnay
Photo ©Michael Kelly
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
This is the fourth vintage of Smith-Madrone Chardonnay I have had the opportunity to taste and all have been exquisite. WARNING: if you are a buttery or light Chardonnay wine lover, stop and don’t read this story. However, if you are looking for a bold, layered and scrumptious Chardonnay this is a must read.
This wine being dry farmed, has enough minerality to please a miner during the California Gold Rush! First upon opening the wine, a bouquet of springtime flowers immediately sprang forth almost overwhelming the senses. That typically does not happen! On the eyes, while possessing a light straw or golden coloring and medium body viscosity, something is “different”. Next on the nose, jasmine and honeysuckle aromas abounded. On the palate, minerality and fresh rain on granite stones come bursting to the forefront along with white stone fruits of nectarine and peach. The acidity was pronounced, pointed and clearly targeted for specific food pairings. The finish was crisp, lively and an is extremely dry and well-balanced Chardonnay. A tinge of lemon zest completed the tasting. This Chardonnay was a gem of a find.
The wine is from Spring Mountain, barrel fermented for 10 months in 50% new French oak. It comes in at 14% alcohol. Only 1,001 cases were produced, and it goes for $45/bottle. The wine was just released in January 2025. Again, this will make my annual list of Best Tasted Wines during the 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
The 2021 Smith-Madrone Chardonnay was selected for this meal with its acidity and citrus notes. The dinner was a blackened Swordfish steak. I picked up the fish in the morning at Ohana Seafood in Modesto and looked up various recipes on spices to be used. Choose the ingredients of garlic powder, onion powder, smoked paprika, oregano, basil, thyme cayenne pepper, sea salt, and black pepper. Served with long and short grain rice and plated with pineapple slices. Topped off with minced pineapple salsa, with minced fresh oregano. Sprigs of Tyme were also added on the side. The light citrus and fruit worked wonderfully with the blackened Swordfish. One of the best food and wine pairings in recent memory.
Believe that this wine would be excellent with fresh oysters, seafood, light sauce chicken and sashimi or sushi.
The Winery
Photo ©Michael Kelly
Smith-Madrone Vineyards is located on 200 acres on top of Spring Mountain west of St. Helena with 38 acres planted in vineyards. The vineyard elevation ranges from 1,300 to 2,000 feet. The Chardonnay grapes come from an elevation of 1,900 to 2,000 feet on a 30% slope! The Founder, managing partner and enologist is Stuart Smith, Charles Smith is the winemaker. Truly a family affair! All the wines are grown and dry-farmed on top of the mountain. Annual production is between 3,000 to 4,000 cases a year. Currently they produce besides their Chardonnay other award-winning wines, Riesling, Cabernet Sauvignon and their iconic Cooks Flat (blend of Cabernet Sauvignon and Cabernet Franc). They are about to release their new Cabernet Franc wine shortly!
Stuart on the left and Charles on the right. Photo ©Michael Kelly
More can be found on their wines & viticulture techniques from a previous story at:
https://californiawinesandwineries.com/2024/08/14/smith-madrone-vineyards-paradise-found/
Sláinte,
Michael