Livermore Valley Winegowers Association
2017 Rosa Fierro Cellars Primitivo – A Hidden Gem To Be Found!
Photo ©Michael Kelly
The Winery
On the back of each bottle is inscribed the phrase “Big, Bold, Beautiful Wines for Beautiful People”. Nothing could be truer as this woman owned boutique winery specializing in limited small lot production remarkable.
Photo ©Michael Kelly
Rosa Fierro opened Rosa Fierro Cellars in 2014 and recently left her full-time job and career as a legal assistant to concentrate 100% on the winery. “Rosie” as she is called, had worked in tasting rooms, made port in her garage and eventually worked with many of Livermore’s better winemakers at a production facility in Livermore. The winery is 100% woman owned. Rosie specializes in handcrafted, small batch production wines. Her grapes come from both Livermore and Napa Valleys. One of the key points of her winemaking is selecting the best grapes in the vineyard. Each varietal is limited to 50-200 cases. Those wines include Cabernet Sauvignon, Chardonnay (both oaked and unoaked versions), Merlot, a Rosé (from Cabernet Sauvignon grapes), Zinfandel, Primitivo, two red blends (LVVC & Casa Red Blend), Petite Sirah and her latest being two distinct Cabernet Franc wines from different vineyards. Her total production is approximately 1,000 cases. She has won many awards in a relatively short time. The tasting room is located at 2245 South Vasco Road, Livermore. The backgrounds on her and her staff on the website are especially creatively done! Rosie’s other passion is photography, and her pictures adorn each unique label.
Photo ©Michael Kelly
In 2025 an article from the Bay Area News Group, Rosie was recognized as one of the top Woman-owned wineries in the United States (https://www.mercurynews.com/2025/1/1/10/livermore-valley-wineries-top-women-owned-wineries./).
Photo ©Michael Kelly
From her website profile:
Rosa Fierro
owner and winemaker
accountant, janitor, tasting room hostess
LOVES: Wine, photography, dogs, music, learning new things
HATES: Mayonnaise, peas, perfume, whispering, telemarketers, gum chewers, missing a good photograph
FAVORITE BANDS: Led Zeppelin, Jimmy Hendrix, Pink Floyd, Black Eyed Peas, Missy Elliot, Rose Royce, Prince, The Black Keys
FAVORITE WINE: Merlot
EPIC WINE MOMENT: Saving a bottle of 1973 Georges de Latour from flying through the windshield in a near car accident.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
I was looking for a fruity, refreshing medium-body wine to complement the dinner’s richness and spice. The choices were Zinfandel but those in the cellar were “too light” and would be overrun with the meal. Decided on this Primitivo and it was spot on! On the eyes a lush deep brick color and medium body. On the nose aromas of spices and typical earthiness of Primitivo. On the palate, plums, figs and coupled with brown sugar. Blackberry with bramble and pipe tobacco round out the fullness of the ruggedly soft Tempranillo. The finish provided a long and elevated spiciness and a distinct oak flavor. Alcohol level was 15.7% and only 75 cases were produced. This was a Gold Medal Winner at the 2020 San Francisco Chronical Wine Competition. Price was $32 at the time of purchase (2019), I believe this is one of her best production wines thus far!! Today many of her wines are flat out delicious and have won numerous awards.
Her Primitivo today, the 2021 vintage, comes from the Ravenswood Vineyard in Livermore and sells for $42/bottle. Rosie’s 2017 Primitivo will make my annual Best Wines tasted for 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
Paired this evening with another favorite wintertime comfort food, Mongolian Beef. A delicious recipe slicing ribeye roast and various ingredients including canola oil, dry sherry wine, soy sauce, cornstarch, sesame seeds, water, baking soda, brown sugar, minced ginger, scallions and Flatiron Pepper Company’s Dark & Smoky peppers. They included Chipotle, Ancho and Habanero peppers. This provided a tasty sweet and spicy dish. Accompanied by long grain rice and a fresh garden salad including bacon and Reyes Point crumbled Blue cheese. Also sauteed fresh string beans in garlic were prepared.
This recipe is now both of our favorite with the texture and flavors.
The wine was perfectly suited for the meal with its boldness, earthiness and fruit providing a beautiful backdrop to each morsel.
Sláinte,
Michael Kelly
2023 Wood Family Vineyards “Woody’s Cab” Cabernet Sauvignon
Photo ©Michael Kelly
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
This wine is a tradition at Wood Family Vineyards as an approachable and smooth Cabernet Sauvignon. First on the eyes it has a crisp magenta and red color with medium viscosity. On the nose aromas of dark fruits coupled with fresh red fruits rise to greet the imbiber. On the palate, raspberry, plum and cherries swirl light heartedly in the mouth. The finish provided wonderful silky and rounded tannins and yet were distinguishable. This is a wine for both food and standalone sipping.
Photo ©Michael Kelly
The 2023 vintage comes in at 13.9% alcohol and 709 cases were produced. It is 100% Cabernet Sauvignon comprised of 51% One Oak Vineyard Clone 8, 19% One Oak Vineyard Clone 30, 11% One Oak Vineyard Clone 30 #1AO, 11% Cabernet Sauvignon Smith Ranch Clone 8 and 8% Cabernet Sauvignon Smith Ranch Clone 337.
Photo ©Michael Kelly
The wine was aged in 33% new French oak barrels for 19 months. Schedule for release on February 21st and 22nd at the release party. Price will be $36/bottle minus any club member discount.
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 slow cooked red wine Braised Short Ribs. The ribs were slowly cooked for 6 hours after braising the beef ribs on the stove. Ingredients were sea salt, black pepper, olive oil, sliced yellow onions, quartered baby mushrooms, minced garlic, red wine, dried oregano, dried thyme, dried rosemary, dried marjoram and bay leaves.
Accompanied by swirled Russet potato, wine mushrooms and artichoke.
The Cabernet Sauvignon with its dark fruit and spice notes complemented the beef. The wine with its acidity and tannins cut through the richness of the fatty meat and heaviness of the beef. A very good food and wine pairing.
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
Current Wine Awards:
- 2019 Cabernet Sauvignon “Clone 30” – Double Gold – San Francisco Chronicle Wine Competition
- 2021 Cabernet Franc – Double Gold – San Francisco Chronicle Wine Competition
- 2021 Malbec – Double Gold – San Francisco Chronicle Wine Competition
- 2021 “El Loco Rojo” Bordeaux Red Blend – Double Gold – San Francisco Chronicle Wine Competition
- 2022 “Para Mas Amigas” Chardonnay – Gold – San Francisco Chronicle Wine Competition
- 2021 “The Captain” Bordeaux Red Blend – Double Gold – San Francisco Chronicle Wine Competition
- 2023 “Pink Pearl” Rosé – Double Gold – San Francisco Chronicle Wine Competition
- 2022 “Pink Pearl” Rose – Best of Class – SF Chronicle Wine Competition
- 2021 Albariño – Best of Class – SF Chronicle Wine Competition
For a complete listing see their website listed below.
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
2023 Wood Family Chardonnay – A Great Vintage!
Photo ©Michael Kelly
Background
Rhonda Wood has been producing awarded Chardonnay for at least 7 years in a row and before. I personally have enjoyed this wine extensively for the same amount of time. It has also won my Best Wines tasted during the year for the same amount of time. Over the last 7 years, as a testimony to her quality of Chardonnay, I have purchased 8-14 cases a year. What I also find interesting, while a thread of flavors are evident year to year, the nuances of the wine do change with the “terroir” of the year.
When one is consistent in a sport they are called All Star, consistent in horse racing they are known as a thoroughbred, consistent in car racing they are called a champion, etc. All those accolades and more are indeed worthy of Rhonda’s Chardonnay and several of her other wines.
Photo ©Michael Kelly
I have called in the past Wood Family Vineyards Chardonnay the “Utility Player of Wines” as it goes so well with so many dishes. In reviewing stories, I have written about this Chardonnay food pairings dishes have included: Asian chicken wraps, swordfish, seared Ahi tuna, baked stuff chicken, stir fried chicken with Bok Choy, baked butterflied chicken with Swiss cheese, blackened Mahi Mahi, Tempura chicken with noodles, shrimp Pad Thai, Firecracker chicken, seared scallops and many more dishes.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
First on the eyes a bright and deep golden color. Swirling the wine in the glass, you immediately see the thick and rich texture of this creamy wine. On the nose when cold, a slight lime note wafted in the senses, but as it warmed up, green apple and a tinge of green tea were present. On the palate most notable was the weightiness of the wine in the mouth. Honeydew melon was the dominant flavor with both buttery brioche dough and soft lemon zest and almond coming to the party. Also, on the finish a fresh star fruit quality was present. This year the butter scotch finish was not as pronounced, yet the wine encapsulated the mouth with a spring freshness.
Photo ©Michael Kelly
The 2023 comes from two vineyards with 70% being Wisner and 30% being from Kalthoff Common area. These two are on opposite sides of Livermore. Barrel treatment was 100% French oak with 32.5% being new, 30% being once used and the balance being neutral. The wine was aged 9 months, and 900 cases were produced. The lees were stirred once every two weeks for five months. It sells for $36/bottle and comes in just slightly higher alcohol than 2022 at 14.6%.
The 2022 Wood Family Vineyards Chardonnay won Double Gold at the San Francisco Chronicle Wine Competition.
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 bit of a gamble this evening, pairing the wine with chicken stir fry with Udon noodles. Ingredients included broccoli and topped with slices of green onions. I was a bit concerned that the Udon spicy sauce would be too much for the Chardonnay. The Wood Chardonnay was a perfect match for the food. The honeydew melon, along with the lemon zest and brioche in the wine was both simpatico and a little polarizing, to make each bite delightful. Just added one more dish to the mix for this lovely Wood Family Chardonnay!
The Winery
Photo from Wood Family Vineyards
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 “Against the Grain” Bourbon Barrel Aged Red Wine – A Big Change?
Photo ©Michael Kelly
The History of Using Bourbon Barrels For Wine
In the early 1980’s, American oak barrels where expensive for many start up wineries. By law bourbon barrels must be 100% American oak and can only be used one time to distill bourbon in the United States. So, after their use, many barrels became available for “other distilled spirits” and wineries to purchase at a fraction of the price of new French or new American oak barrels. So why doesn’t everyone purchase used bourbon barrels? Key is that whiskey barrels are produced differently than wine barrels. Whiskey barrels are charred on the inside verses wine barrels which are toasted. By only toasting wine barrels, the wine while aging develops many nuances of flavor. Bourbon barrel aged wines tend to be bold with ripe reds, vanilla, smoky and with muted tannins.
Photo ©Michael Kelly
The use of bourbon barrel aging has taken off recently with more wineries using these barrels. Some view it as a trend to attract Millennials who buy whiskies. Others view it as a crossover from spirits to wine and yet the resulting wine is unique, smooth and provides an enjoyable sipping experience. This market is exploding due to the flavor profile not just with Millennials but with wine aficionados looking to enhance their experience. This is now an important wine segment statement by the Wine Industry Advisor. It is estimated that 20 million bottles of aged bourbon barrel wines are sold annually. Today 60 brands offer Bourbon Barrel Aged red wine.
A Senior VP for Southeastern Grocers had this insight “customers who prefer bold wines tend to prefer this selection during the peak barbeque months of summer, and the cool months of winter”. Also riding the coat tails of the large increase of Bourbon sales due to the “alphabet generations” has helped spur this upward trend in wine sales. Additionally, according to the Bourbon Women’s Association, their figures show it doubling from 15% thirty years ago to today and they too are discovering bourbon barrel aged wines.
Photo ©Michael Kelly
The counter punch to the success of Bourbon Barrel aged wines comes from writer Blatner who believes bourbon barrel-aging has uses in other settings, he’s skeptical that it will be a long-term trend for wines. “Bourbon barrels add legit richness to stouts, porters, BBQ sauces, and even maple syrup. But when it’s slapped on a product just to move inventory, that’s where it loses credibility. I think it’ll stick around in categories where it actually improves the product (beer, sauces), but in things like wine, I’m not so sure.”
Thus, it will be up to the consumer to determine the fate of this market as an on-going segment or passing fad. For me, accounting for 20 million bottles provides credibility, being more like trend!
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
I have enjoyed the Wood Family Vineyards “Against the Grain” Bourbon Barrel Aged Red Wine since its initial release. As a “wine writer/critic” I have received some flak that this is not a legitimate wine. That stated, my wife and I do enjoy it with a sear BBQ meat or by standalone in the winter months. We generally don’t drink “hard liquor” so this wine in the wintertime with a fire in the fireplace is a nice treat while watching a movie or show to leisurely sip.
Over the years, tasting and reviewing Wood Family Vineyards Bourbon Barrel Aged wines one key element is that these wines tend to morph in the bottle. Meaning that the Bourbon influence seems to get noticeably stronger when aged.
Another obvious trend is the mixture of varieties changes drastically as well as percentages. Below is the chronological formulas of this wine since 2018:
2018 – 28% Merlot, 28% Syrah, 14% Mourvèdre, 9% Petite Sirah, 7% Malbec, 7% Petit Verdot and 7% Cabernet Franc.
2019 – 40% Syrah, 25% Mourvedre, 25% Cabernet Franc and 10% Petit Verdot.
2020 – 54% Syrah, 36% Malbec, 5% Petit Verdot and 5% Petite Sirah.
2021 – 50% Cabernet Sauvignon, 25% Petit Verdot, 20% Malbec and 5% Petite Sirah.
2022 – 40% Cabernet Franc, 30% Petit Verdot, 25% Malbec and 5% Petite Sirah.
2023 – 75% Petit Verdot and 25% Merlot (the new release on October 12th, 2025).
The varieties are selected and blended by Rhonda Wood and her staff.
When discussing this year’s release being a big change from past releases with a strong percentage of Petit Verdot and mellowed by a touch of Merlot, Rhonda’s response was “Because we loved it! I tasted it just recently and thought it was the bomb. The bourbon influence will continue to increase”.
We tasted it a dinner party (see below) and then once again by itself to give a complete review. First on the eyes a beautiful color showing the stately and deep purple/magenta of Petit Verdot. Once the cork was popped and poured into the glass a beautiful boutique of violets/lavender and the aroma of Bourbon wafted into the olfactory senses. On the palate dark fruits, strong tannins and firm acidity greeted the imbiber. On the finish black pepper with smoky notes lingered. The Merlot played a part in calming down the strong brutish characteristics of Petit Verdot.
The grapes came from two vineyards, the Petit Verdot from Smith Ranch and the Merlot from OneOak Vineyard. The wine was aged 17 months in 28% new French oak and the balance being neutral plus 3 months in Bourbon barrels. It has 15.3% alcohol.
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
Knowing we were having this wine in advance, my wife primarily worked on a couple of Bourbon peppercorn sauces to apply to the filet mignon steaks. After two “trials” we selected one to go with a seared and BBQ’ed filet mignon cooked to medium rare. The sauce consisted of Worcestershire sauce, butter, maple syrup, crushed peppercorns and Bourbon.
Photo ©Michael Kelly
Accompanied by roasted halved and seasoned red potatoes and roasted Brussel sprouts drizzled with aged and reduced Balsamic vinegar. Also, a fresh garden salad and French bread lightly toasted with butter, salt and garlic.
It was a very good meal and initially at the dinner all of us felt the Bourbon influence a bit lacking compared to previous vintages. That could have been due to sauce and peppercorns. The Petit Verdot was still a solid choice of wine with steak. However, as both Rhonda and I stated it, her Bourbon Barrel Aged wine does morph and will presumably do so with this vintage. But as previously noted when tried by itself two days later, the Bourbon influence was noted.
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
2018 L’Autre Côte Cabernet Franc – Matured to Perfection!
Photo ©Michael Kelly
We enjoyed this wine at our Friday Night Wine & Dine dinner the other night with a few friends.
Background on L’Autre Côte and Steven Kent Mirassou
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 newest 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. Since that article was written ( https://californiawinesandwineries.com/2022/09/11/2018-lautre-cote-cabernet-franc-one-of-the-best-cabernet-francs-available/ ) he has received 96 points for his Ghielmetti Vineyard and 94 points for his Sachau Vineyard Cabernet Franc wine. Remember this was his inaugural release. He was just awarded 95 points from Wine Enthusiast for his 2018. 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 2018 L’Autre Côte continued with using two designated vineyard Cabernet Franc wines, but this year he combined the two together as it produced a higher quality Cabernet Franc. 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 – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Ghielmetti and Sachau Vineyards have been a long-time source for Steven’s wine be it Cabernet Sauvignon or Cabernet Franc. The one block at Ghielmetti of Cabernet Franc Clone 332 is 3.7 acres in size. Sachau vineyard is six acres in size with a loamy soil. The 50/50 combination of the two (each aged separately) then, with 4% Cabernet Sauvignon added provided the best of both vineyards. On the eyes, a bright and dark reddish/purple coloring, with medium viscosity. On the nose a very fruit forward aroma of raspberry and blackberry fruits. On the palate, besides the fruit bursting with excitement, you are rewarded with chocolate, jasmine tea and minerality. The finish provides rounded and defined tannins without overt edges, giving one a silky landing. The finish is mid-lasting with a tinge of fruit sweetness, yet with subtle pyrazines in play. Using once used French barrels, this wine does not have a dominance of oak but rather allows the fruit to be showcased. The current vintage is 2022 and is listed at $125/bottle.
What is unique about this award-winning wine is its maturity over seven years to being elegant with complex levels of structure and yet silky smooth.
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
Had beautifully prepared Bruschetta as an appetizer with sliced toasted garlic bread, tomato, basil, garlic and drizzled with olive oil. The wine was paired beautifully with this appetizer.
Photo ©Michael Kelly
Next up was a light entrée of four Italian braised meatballs with tomato, white wine, basil and fresh parmesan shavings. The wine and food pairing was once again spot on wonderful with this dish.
The group enjoyed sharing various other wines brought to dinner this evening.
Photo ©Michael Kelly
Photo ©Michael Kelly
While this 2018 has absolutely matured to perfection, Steven and Beth Mirassou will be having some new and even more exciting Cabernet Franc wines coming out shortly! Read a previously published article: https://californiawinesandwineries.com/2025/07/22/a-tasting-experience-and-conversation-with-steven-mirassou-at-steven-kent-winery/
Stay tuned……
Sláinte,
Michael Kelly
2023 Cuda Ridge Wines Carménère from Little Dog Vineyard
Photo ©Michael Kelly
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.
Uniqueness of Carménère
Photo from Pat Spangler from Spangler Vineyareds/Oregon of Carménère Vineyard
As a varietal, it has the deep ruby coloring and aromas of red fruits. Tannins are softer and milder than Cabernet Sauvignon, thus its use in blending to soften a strong Cabernet. The use is like the use of Merlot in formulating an enjoyable blend. Chile produces a 100% Carménère which has a cherry and fruity flavor but has traces of smoke and earthy notes with the inky coloration.
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
The 2023 Cuda Ridge Carménère Little Dog Vineyard wine lived up to and exceeded the key characteristics of Carménère. It is 100% Little Dog Vineyard Carménère.On the eyes, a medium-heavy viscosity wine with a unique inviting deep purple/maroon coloration. On the nose, ripe Bing cherries greeted the senses. The palate is where this wine excelled. First the bright cherry taste was intense and concentrated. Plums and dark fruits then came forth with a hint of soft dry and wet earthen tones (minerality and forest floor) with black tea and leather in the background. The earthen notes are generally found in Chilean Carménère but not found too often in California. The finish was long lasting with mocha and pepper finishing off the enjoyment with a hint of Eucalyptus and Cedar.
Photo ©Michael Kelly
Of special note was the smoothness of the finish, silky and smooth tannins like a tranquil lake. This is unique to the varietal/grapes and the winemaking in which Larry Dino produces this wine.
The wine is aged in French oak barrels (50%) and neutral American oak (50%) for 17 months. The wine comes in at 13.6% alcohol and is sold at $50/bottle. Only 48 cases were made so this will go fast. It was just recently released at a club member event. This wine immediately after tasting made my annual “Best Wines” tasted for 2025 (full list published in December).
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 twist to our normal food and wine pairing. Tasting this vintage for the first time, was unsure of its tasting profile and characteristics, being strong or mellow.
Photo ©Michael Kelly
So, two sauces were prepared this evening to go with the seared and BBQ’ed tri-tip steak. The first was an Argentina Chimichurri sauce consisting of fresh flat-leaf parsley, garlic, minced onion, distilled red wine vinegar, kosher salt, dried oregano, hot pepper flakes, ground black pepper and extra-virgin olive oil (the green sauce in the top of picture). The second sauce (on the bottom of picture) is generally used for a Caprese steak consisting of olive oil, minced garlic, Dijon mustard, kosher salt and black pepper. Accompanied by a garden salad with pepita seeds, diced tomatoes, green onions and sharp cheddar cheese. Long and short grain wild rice were also served.
With the wine possessing smooth and silky tannins, the Argentina Chimichurri sauce worked best with the grilled meat and provided a scrumptious food and wine pairing.
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. The Carménère is the first locally produced wine varietal in the Livermore AVA.
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. Obviously Carménère falls in his purple label.
His Carménère will surely garner many awards in the upcoming wine competitions. Truly a good price point given the uniqueness and scarcity of Carménère plantings in California and the only current Livermore grown Carménère being offered. Besides the Little Dog Vineyard Carménère he offers two other vineyards designated Carménère wines: Insel Family Vineyard and Casa de Viñas. These other two will have stories written on them shortly. These two special Carménère wines will be released to the public on September 27th.
His awards for these delicious wines are as follows:
2020 Carménère Insel– Silver Medal, 2022 San Francisco Chronicle Competition
2020 Carménère Little Dog Vineyard – Wine Enthusiast, 92 points
2019 Carménère – Gold Medal, 2021 Orange County Fair
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
Wood Family Vineyards Wine and Pizza Pairing Competition
Wood Family Vineyards with nine unique pizza restaurants held their 2nd Annual and Pizza Pairing Competition at Wood Family Estate in the vineyards. When you combine creative and unique pizzas with Wood Family Vineyards wines you combine two of life’s greater pleasures elevating the experience to an art form. Here are just a few pictures of the pizzas served:
Photo ©Michael Kelly
Original Anthony’s Pizza featuring 2024 Sauvignon Blanc
Extreme Pizza featuring 2022 “Especial” Cabernet Sauvignon
La Matix Pizza featuring 2023 Grenache
Dino’s Pizza Kitchen featuring 2023 “The Runway” Red Blend
Melo’s Pizza & Pasta Livermore featuring 2022 “Muy Bueno” Zinfandel
Tio’s Pizza featuring 2022 “Big Wood” Zinfandel
Much Ado About Pizza featuring 2023 “Para Mas Amigas” Chardonnay
Swirl On the Square Inc featuring 2024 “Pink Pearl” Rose of Grenache
Hearth Wood Fired Pizza & Catering featuring 2023 Cabernet Franc
The competition took place on Labor Day, Monday, September 1st, at the Wood Family estate surrounded by picturesque vineyards. Guests enjoyed a mouthwatering experience as they sampled expertly crafted artisanal pizza and paired with various Wood Family Vineyards selected wines by the pizza owners. The participating pizza vendors paired with Wood Family Vineyards wines, included:
Each vendor presented their signature creations alongside select Wood Family wines, offering a fun and delicious journey for the palate. Guests then got to vote on their favorite pizza and pairing combinations all while enjoying great music by Sugar Bear.
Additionally, a panel of judges with wine and gastronomical experience also voted on specific categories. The judges were:
Fran Cunniffe – WSET Level 4 and Certified Sommelier
Jeremy Troupe-Masi – Sommelier and Founder/Owner of JTM in the Kitchen
Brandon Wood – Cheese monger and Founder/Owner of The Cheese Parlor
Alexander (Sasha) Burdujan- Winemaker at Wood Family Vineyards
Michael Kelly – Owner of https://californiawinesandwineries.com/ and Founder of the International Cabernet Franc Competition
Photo ©Michael Kelly
Approximately 300 folks joined the event tasting the creative pizzas, pairing it with various wines and listening to great music! Harrison Wood, Executive VP presided over the event.
The judges’ four awards were the following:
The Most Classic Pairing was awarded to Dino’s Pizza Kitchen, Sicilian and New York style called The Bruschetta consisting of fresh mozzarella, basil, garlic, Parmigiano Romano cheese and extra virgin olive oil. Paired with Wood Family Vineyards 2023 “The Runway”.
Photo ©Michael Kelly
****
The Most Original Pairing awarded to Original Anthony’s Pizza for their Hawaiian Pizza. The zesty acidity of Sauvignon Blanc cuts through the richness of lightly smoked pork, while its passionfruit and lime notes complement the sweetness of charred pineapple. A hint of honey and cilantro adds herbal brightness, creating a refreshing and balanced pairing. Paired with Wood Family 2024 Sauvignon Blanc.
Photo ©Michael Kelly
****
The Best Pizza was awarded to La Matrix Pizza called the Kekou consisting of honey garlic sauce, fresh shredded mozzarella, pork potstickers fillings baked and finished with house-made chili aioli and green onions. Paired with Wood Family Vineyards 2023 Grenache.
Photo ©Michael Kelly
****
The Best Pizza Pairing was awarded to Hearth Wood Fired Pizza called Bazaar Superstar consisting of garlic oil base topped with shredded mozzarella, kafta, thinly sliced red onions and finished with pomegranate seeds, fresh parsley and a lemon mint yogurt drizzle. Paired with Wood Family Vineyards 2023 Cabernet Franc.
Photo ©Michael Kelly
##########
The People’s Choice Awards were three pizzas:
The Best Pizza was awarded Tio’s Pizza for their Blossom & Smoke pizza. This was a Detroit-style pie that brought heat with smoky bacon jam, whole milk mozzarella and creamy stracciatella. Apricot preserves add a sweet, juicy twist, balanced by a burst of color from edible flowers. Paired with Wood Family Vineyards 2022 “Big Wood” Zinfandel.
Photo ©Michael Kelly
##########
The People’s Choice from participants awarded Best White Wine Pairing to Much Ado About Pizza with their sourdough crust, featuring garlic sauce, fresh spinach, mozzarella, smoked cheeses, topped with smoky chicken sausage, bacon, sweet onion and tart green apple for a savory bite. Paired with the 2023 “Para Mas Amigas” Chardonnay.
Photo ©Michael Kelly
##########
The Best Red Wine Pairing was awarded Tio’s Pizza (2nd award) for their Blossom & Smoke pizza. This was a Detroit-style pie that brought heat with smoky bacon jam, whole milk mozzarella and creamy stracciatella. Apricot preserves add a sweet, juicy twist, balanced by a burst of color from edible flowers. Paired with Wood Family Vineyards 2022 “Big Wood” Zinfandel.
Photo ©Michael Kelly
It was a wonderful event on a triple digit warm day, still the food and enjoyable wine with a solid band made it a great day! The Wood Family Vineyards motto is “It is always good at Wood’s!” and it certainly was on Labor Day!
Sláinte,
Michael Kelly
2023 Wood Family Vineyard “The Captain” Named for a Reason
Photo ©Michael Kelly
Background On Rhonda Wood
Photo from Wood Family Vineyards
Rhonda Wood, winemaker extraordinaire in Livermore Valley, produces twenty plus different wines. One of her favorites is “The Captain”, a “Bordeaux style blend” with a reason. Rhonda started her career as one of the first woman pilots for US Airways. Thus “The Captain” is for her previous career before making award winning wines.
Photo ©Michael Kelly
Below are listed a few comparisons between Rhonda as a winemaker and key traits of captaining a commercial plane and now a recreational aircraft.
Attention to details: The Captain knowing all aspects of flight planning, aircraft operation, documenting aircraft performance & maintenance, operational compliance, adhering to government standards & regulations, managing emergencies, coordination with mechanics, ground crew and air traffic control. Rhonda Wood: knowing the vineyards for pruning, shoot thinning, cluster thinning, water strategy & compliance, cover crop management, details to county, AVA and government regulations. A complex matrix with experience and a keen eye being key!
Photo ©Michael Kelly
Awareness: The Captain understands optimal aircraft performance and ability for various aircraft being flown. Rhonda Wood: Knowing when and what to do in the vineyard(s) from Brix checks, ordering supplies for the winery (yeast, So2, etc.), scheduling harvest with vineyard manager, soil nutrition, timing on picking, pressing, sending juice panels to ETS, punch down timing & frequency, selecting yeasts and additives (if necessary), tank temperatures. All of these functions for each and every varietal and winery blend.
Documentation: The Captain records all aspects of aircraft operations, fuel, temperature, oil pressure, hydraulics, weather, turbulence, aircraft avoidance and airspace incidents, noting functions outside of prescribed government regulations, flight plans, etc. Rhonda Wood: pre-ordering bottles, labels and corks for upcoming harvest and bottling, testing during fermentation, compliance and documentation for ABC laws, tasting room notes, pairing & technical sheets, shipment compliancy, etc.
The above only scratches the surface of the broad characteristics of being a Captain and Winemaker. In addition, self-confidence, humility, clear communication skills, desire to learn and most importantly, the ability to remain calm under pressure. This is Rhonda Wood!
The Winery
Photo from Wood Family Vineyards
Wood Family Vineyards, located in eastern Livermore Valley with Rhonda Wood owner & winemaker, has been producing award winning wines for almost three decades.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
To tie in the aeronautical theme in describing this tasty “Bordeaux style” blend this wine is more straight forward. Each year the percentage varies based upon growing conditions and resulting taste. Thus, requiring a critical eye from ripening of the fruit to harvest to production. Or as PC or “Pilot in Command” (designated individual that is responsible for the safe aircraft operations during flight). Rhonda uses her use of “aircraft feathering” (the act of adjusting variable pitch propellers so that the blades are in with airflow and don’t create air resistance) utilizing the optimal mix of key varietals. A few small changes for the 2023 vintage. For 2023 the blend of 60% Merlot, 30% Cabernet Sauvignon, 8% Malbec and 2% Petit Verdot. The higher percentage of Merlot is likened to “empennage” (another phrase for the tail of an aircraft which provides stability during flight) providing the base for the wine. The Cabernet Sauvignon provide the “horizonal stabilization” (preventing up and down movements, pitching, motion of the airplane nose). The small percentage of Petit Verdot provide inertia preventing the wine to “stall” (a condition that occurs because of an aircraft exceeding its critical angle of attack and experiencing decreased lift) and adding a deeper color to the wine. These components provide an optimum “center of gravity” (CG-the longitudinal and lateral point over which the aircraft is balanced).
This is a mellower “Bordeaux style blend” with Merlot representing such a large portion of the blend alluding back to the Captain analogy, insuring “stability” (as an aircraft is subject to static, dynamic, longitudinal, lateral, and directional stability). The wine is a nice medium-to-dark purple with red hues. Lots of floral characteristics and red fruit with raspberries, cherries and strawberry aromas. On the palate a soft landing (again appreciated by airline passengers) with tannins and the fruit intermingling in the mouth. Still having structural integrity with a medium length finish. This vintage 2023 with 15 barrels produced and aged 18 months in French and Hungarian oak barrels being a mixture of new, used and neutral. The wine comes in at 13.7% alcohol and pricing and the wine will be released in November.
Her 2021 “The Captain” received a Double Gold Medal at the San Francisco Chronicle Wine Competition and the 2020 was awarded 94 points and Editors Choice by Wine Spectator. Rhonda’s masterful skills on The Captain show no signs of “drag” (a parallel and opposing force to an aircraft through the air).
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 wine was chosen this evening to go with a filet mignon steak. Seared and then BBQ’ed at 1500 degrees to lock in the flavors and juices, then served medium rare with Danish Blue cheese sprinkled on top. Accompanied by baked Russett potato wedges cut into eighths with olive oil, onion powder, garlic powder, smoked paprika, sea salt, black pepper and grated parmesan cheese. Also, a Roma tomato salad cut into slices, with fresh Mozzarella balls with Italian spices and dressing.
Photo ©Michael Kelly
This wine provided enough “thrust” (a force which opposes aircraft drag and is created by the engines to propel the aircraft forward) to engage with the meat. The wine took us safely to our end destination with a delightful taste and smooth landing!
Sláinte,
Michael Kelly