Livermore Valley Winegroweres Association
Cuda Ridge Wines 2022 Merlot Mentioned in Wine Enthusiast as One to Be Sought After
Photo ©Michael Kelly
Background
Larry Dino, owner and winemaker at Cuda Ridge, was beyond excited at getting the news that his 2022 Merlot got mentioned as being one of the thirteen favorite Merlots from around the world. To be mentioned in an article featuring Merlot wines from Bordeaux, Tuscany, Napa Valley, Santa Maria Valley and Washington and some running up to $1,000 a bottle is some accomplishment and recognition.
Photo from Cuda Ridge Wines
A week ago, I was able to sit down and enjoy this wine with him as it was featured during CabFranc Fest and obviously along with his Cabernet Franc.
Photo ©Michael Kelly
The Winery
Photo ©Michael Kelly
There is a lot to be said about Cuda Ridge Wines in Livermore, California with Larry Dino as the winemaker and his wife Margie as chief wine taster. They produce Bordeaux style wines. The Cuda Ridge Wines tasting room is located at 2400 Arroyo Road in Livermore, California. Cuda Ridge Wines current production is approximately 2100 cases. They produce the following Bordeaux varietals: Semillon, Sauvignon Blanc, Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec, Petit Verdot and most recently their addition of Carménère. Always experimenting, Larry Dino also has produced non-Bordeaux style wines which are designated under their Black label, these wines include Sangiovese, New-World style Cabernet Sauvignon, Sauvignon Blanc and others. Each varietal produced are small lots ranging from 100 – 450 cases. Cuda Ridge does extensive blending of varietals and strives for lower alcohol wines with intense complexity and character, traditional of the Bordeaux style wines.
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Paul Giamatti, the actor in the iconic movie “Sideways” playing the role as Miles and his disdain of Merlot almost killed this wondrous grape varietal in California. Even after two decades with Paul’s comments, Merlot is slowly recovering from his disparaging comments on the varietal. His classic comments ranging from “No, if anyone orders Merlot, I’m leaving” to “I am NOT drinking any ####### Merlot!” only begins to frame the movie. A great book that just came out called “Sideways Uncorked” by Kirk and Mira Advani Honeycutt recaps the Merlot saga as well as the rise of Pinot Noir. Many did not understand the significance of the end of the movie with Miles saving a bottle of Chateau Cheval Blanc, a blend of Merlot and Cabernet Franc that he was saving for a special occasion! He ended the movie confirming his love of Merlot!!
First on the eyes a deep purple and magenta color with a medium-heavy viscosity. This is no ordinary Merlot upon first glance! Even this would have made Miles take pause and notice! Once the cork was popped, the strong aromas of plums and blackberries rushed into the senses hinting as what was to come! This mystery dark wine with beautiful aromas once in your mouth only begins to tell the story of this varietal by Cuda Ridge Wines. The dark plum flavor along with blackberries co-mingled happily like an Irish jig on the palate. On the palate, one is struck with the boldness, jammy (not sweet but texturally) and a chewy quality of the wine. On the finish black pepper counterbalanced by a note of vanilla with subtle tannins in the background, provide an enduring conclusion to each sip.
The wine comes from the eastern portion of Livermore with the majority (90%) being Thatcher Bay vineyards where the cooling afternoon winds provide an overall warm climate. Larry adds 7% Smith Ranch vineyard Petit Verdot and 3% White Cat vineyard Cabernet Sauvignon to make this elegant wine. Barrel treatment is 90% French oak with 44% being new and 10% American oak barrels. The wine is in barrels for 19 months. Now the newsflash – it is listed at $40/bottle and comes in at 14% alcohol with only 220 cases produced.
This wine just made my annual Best Wines Tasted in 2025 for the quality and value in the category up to $51.
The Food and Wine Pairing – “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon
Photo ©Michael Kelly
As the temperature had cooled off and the barbeque was at the ready, we decided to have a special BBQ burger this evening. Special in that finely diced purple onion, jalapeno peppers and our normal spices were mixed with the hamburger meat hours before going into the hamburger press. This allowed the uncooked meat to soak in all the flavors in advance. Once pressed, another portion of spices were applied to the meat. Accompanied by a grilled portabella mushroom and freshly made macaroni salad using small shells, peas, chopped purple onion, cut sharp cheddar cheese, chopped jalapeño peppers, chopped smoked applewood bacon and thousand island dressing. The hamburgers were cooked to medium rare and served on sesame seed bun with ketchup, mustard, purple onion slice and Kosher dill pickle slices. This was an excellent food and wine pairing with the wine embracing the spiciness of the meal with its fruits and slight vanilla on the finish. Perhaps one of the surprises of the evening, when researching a side dish for the Merlot wine, was a suggestion of mushrooms. Opting for the portabella mushroom with its earthiness and minerality it paired exquisitely with the Merlot. Who knew?
Sláinte,
Michael Kelly
https://californiawinesandwineries.com
“Sideways Uncorked” by Kirk Honeycutt and Mira Advani Honeycutt
2023 Wood Family Vineyards Red Blend “The Runway” is the Authenic One!
Photo from Rhonda Wood
Background
Photo from Rhonda Wood
This new red blend wine called “The Runway” is a hat’s off to Rhonda Wood, the owner, winemaker and former airline pilot. Yes Rhonda Wood, winemaker/owner of Wood Family Vineyards used to fly planes (US Airways) but now can be found in the vineyards tending vines. Rhonda continues to fly about the western states in a private plane. She and husband Michael (with their two sons), have a winery in eastern Livermore. Rhonda started making wine in 1996. Besides sourcing wine on their property, they have 17 specific vineyards which are manicured to their specifications throughout Livermore’s ideal climate.
Another important piece for the background is it is called Red Blend. While this wine has the five main grapes of Bordeaux, the term “Bordeaux” is a geographic indication and a collective trademark. This only allows wine produced from and in the Bordeaux region of France to legally use “Bordeaux” name on the label. Producing or selling wine labeled as “Bordeaux” without authorization can lead to legal action, fines and even criminal charges! So while a wine listed as Bordeaux are desired and have a wonderful historical significance.
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
This is the second of two new wines being released on August 3rd, 2025 and is already a favorite wine! This is a “Bordeaux style” blend of five red grapes being 55% Cabernet Sauvignon, 22% Cabernet Franc, 10% Malbec, 8% Merlot and 5% Petit Verdot aged for 20 months in French oak barrels. The alcohol percentage came in at 13.7%. Combining these five grape varietals from Livermore Valley makes a wine that is greater than its components.
As Aristotle in his writing on Metaphysics wrote the “whole is more than just the sum of its components”. The resulting wine is more powerful, valuable and impactful than those varietals alone.
For example, the Cabernet Sauvignon portion provides structure, tannins and black fruit flavors (55%). The Cabernet Franc addition (22%) contributes herbal and lighter fruit notes. These two varietals make up 77% of the “Red Blend” giving it “a punch of tannins and fruit” with a modicum of herbal notes. Next up in the mix is Malbec (10%), which adds color, richness and often a smoky quality along with 8% Merlot which provides roundness, soft fruits and plummy notes. Lastly the Petit Verdot contributes tannins, structure and adds to the deep color. Having all these different, contrasting and complimentary tastes, flavors and aromas provide an elegant and beautiful wine.
Photo ©Michael Kelly
Anticipated opening this inaugural wine as a fan of “Bordeaux” wines and history, was convinced this grape collection would provide a delightful wine. On the on eyes a dark almost black coloring with medium-heavy viscosity. As soon as the cork was popped, aromas of blackberry and blueberries awaken the olfactory senses. Decanted this young wine as it was just bottled three weeks ago for 2 hours before tasting at dinner. On the palate, each of the grape varietals stood “tall and proud” contributing their aforementioned qualities to each sip! As the wine engulfed the mouth, one immediately knew this is no ordinary wine as the notes of sharp tannins of the Cabernet Sauvignon and Petit Verdot were counterbalanced to a certain point with the roundness of Merlot. Each contributed to the symphony of total experience with drums, flutes, violins, etc., each doing their part to provide a classical orchestration of flavors. This wine possessed fruit, tannins, and chewiness all for textural delight.
Photo ©Michael Kelly
While I was a bit cautious on the youth of the wine just being bottled on the other new release (The Takeoff), without any hesitation, this Runway wine is now ready and over-delivered last evening!
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 evening’s meal was 24-hour marinated tri tip steak in Chaka sauce, then seared at 1500 degrees to medium rare. Accompanied by baked potato wedges that were cut into eights with olive oil, onion powder, garlic powder, smoked paprika, sea salt, black pepper and finely grated parmesan cheese. Also, garlic French bread and our guests brought her exquisite field green salad with glazed apple slices browned and sprinkled with brown sugar and feta cheese crumbles.
A great food pairing with the tannins (punch) to fully engulf the steak and yet with a mellow fruit and roundness to enjoy. This young wine is ready for the runway to start its journey and will only age to become more spectacular.
Wood Family Vineyards with this release just added another wine to my annual Best Wines Tasted for calendar 2025!
The Winery
Photo ©Michael Kelly
Since this wine is dedicated to Rhonda’s initial career as a pilot, I thought it interesting to draw a few comparisons between being a winemaker and key traits of captaining a commercial or private plane:
Attention to details: The Captain knowing all aspects of flight planning, aircraft operation, documenting aircraft performance & maintenance, operational compliance, adhering to government standards & regulations, manage 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.
Awareness: The Captain understanding 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 recording 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 scratch the surface of the broad characteristics of being a Captain and Winemaker. This may indeed be the reason she wins so many awards for her wines! In addition, self-confidence, humility, clear communication skills, desire to learn and most importantly, the ability to approach the runway for a great journey!
Sláinte,
Michael Kelly
2023 Wood Family Vineyards Red Blend “The Takeoff”
Photo ©Michael Kelly
Background
Photo from Rhonda Wood
This new red blend wine called “The Takeoff” is a hat’s off to Rhonda Wood, the owner, winemaker and former airline pilot. Yes Rhonda Wood, winemaker/owner of Wood Family Vineyards used to fly planes (US Airways) but now can be found in the vineyards tending vines. Rhonda continues to fly about the western states in a private plane. She and husband Michael (with their two sons), have a winery in eastern Livermore. Rhonda started making wine in 1996. Besides sourcing wine on their property, they have 17 specific vineyards which are manicured to their specifications throughout Livermore’s ideal climate.
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
This is a blend of three red grapes being 51% Cabernet Franc, 34% Malbec and 15% Merlot aged for 20 months in French oak barrels. The alcohol percentage came in at 13.7%. It will be part of the August 3rd, 2025 release party at $50/bottle.
Photo ©Michael Kelly
Anticipated opening this inaugural wine as it combined two of her three wines that have made my Annual Best Wines tasted in the year for three years in a row, that being her Cabernet Franc and Malbec. Also this combination made a delicious Bordeaux style blend. On the on eyes a medium dark crimson coloring with medium-heavy viscosity. On the nose the three varietals coalesced to provide a range of aromas of blackberry, cherry and dark plums fruits along with violet and rose scents. On the palate, the Merlot seemed to have throttled back the “zip” of the Cabernet Franc and the smokiness, mellow pipe tobacco and leather components of the Malbec. This may have been due to a little bottle shock as the wine was just recently bottled. The smooth finish provided exceptionally rounded tannins with a hint of vanilla. An extremely mellow and integrated even keeled wine to be enjoyed with or without food.
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 evenings meal was filet mignon steak, seasoned and seared on the BBQ at 1500 degrees and then cooked to medium rare. Plated with freshly made topping with Blue cheese, butter and chives. The same Blue cheese was used in the “smashed potatoes” also topped with fresh chives. Accompanied by a fresh garden salad with just cooked applewood smoked bacon, green onions and diced Roma tomatoes. A good food pairing lacking the tannins and “zip” to fully step up to integrate and take on the filet mignon this evening, but this young wine should age to be something spectacular.
The Winery
Photo ©Michael Kelly
Interesting to draw a few comparisons between the winemaker and key traits of captaining a commercial plane:
Attention to details: The Captain knowing all aspects of flight planning, aircraft operation, documenting aircraft performance & maintenance, operational compliance, adhering to government standards & regulations, manage 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.
Awareness: The Captain understanding 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 recording 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.
Photo from Rhonda Wood
The above only scratch the surface of the broad characteristics of being a Captain and Winemaker. This may indeed be the reason she wins so many awards for her wines! In addition, self-confidence, humility, clear communication skills, desire to learn and most importantly, the ability to remain calm under pressure especially during “Take Off” and landing!
Sláinte,
Michael Kelly
Livermore Valley CabFranc Fest
On Saturday and Sunday July 12th and 13th, the members of the Cab Franc Guild in Livermore held the CabFranc Fest. The wineries that participated were:
Cuda Ridge Wines
Darcie Kent
Fenestra Winery
Las Positas Vineyards
McGrail Vineyards and Winery
Mitchell Katz Winery
Rodrigue Molyneaux
Wood Family Vineyards
And Vasco Row Wineries:
Occasio, Rosa Fierro Cellars, and The Steven Kent Winery
Each winery featured their Cabernet Franc wines and several others. For Cabernet Franc Fest, some held special events comparing and contrasting various vintages or fermentation techniques, barrel/stainless steel or concrete egg treatment, etc. Some of the wineries provided music and had food trucks available for delicious pairings with the Cabernet Franc wines.
The first stop was at Cuda Ridge Wines with Larry & Margie Dino hosting and pouring not only their award winning Cabernet Franc wines but another four or five special wines. Below are the 2022 and 2023 vintages with pizza pairings.
Photo ©Michael Kelly
Larry also provided a taste of his 2022 Merlot which recently was cited by Wine Enthusiast as being one of the 13 most highly rated Merlot wines in the world! The article listed Merlot wines from Bordeaux, Tuscany, California and Washington.
Photo ©Michael Kelly
After an hour’s visit we were off to the next winery on the list.
First up was Rosa Fierro Cellars where Rosie was pouring both her 2020 and 2021 “Big Daddy” Cabernet Franc wines from White Cat Vineyard. Both wines were delicious and yet different. The 2020 provided more red fruit (raspberries) and the 2021 was extremely smooth with blackberries. Same vineyard and different years!
Photo ©Michael Kelly
With the Acoustic Frequency band playing in the background this was a perfectly “chill wine” to taste even on a warm day. Also who wouldn’t want to taste a winning wine produced by the talented and smiling Rosie?
Photo ©Michael Kelly
We then walked over to Steven Kent Winery, basically in the same courtyard with the music, and tasted their award winning Cabernet Franc. Picked up the food pairing two different kinds of tacos by Carnitas Aguirre to enjoy with the Cabernet Franc wines by Steven Kent Winery. Steven and Beth Mirassou were happily pouring and discussing their wines, one being a Blanc and a red Cabernet Franc wines.
Photo ©Michael Kelly
We then walked back to Wood Family Vineyards where they were showcasing their Cabernet Franc wines and many more. The wines being offered included the 2024 Sauvignon Blanc, 2023 “Para Mas Amigas” Chardonnay, 2022 Cabernet Franc, 2022 Culmination Cabernet Franc, 2022 “The Captain” a red blend and 2022 “El Loco Rojo” red blend. Charcuterie boards were also available. Their 2022 Culmination is a wine to be sought after for spectacular aromas and flavor.
Photo ©Michael Kelly
While at the Wood Family tasting room, in the back barrel room, their recently added Sensory and Aroma Class was about to begin. It is held for a small intimate group of customers who wish to expand their awareness and knowledge, led by the engaging and fun couple of Rob and Julie Diestler. Some 40+ fruits, vegetables, oils, fragrances, herbs, etc., are sealed in a glass container and each participant gets to smell the aroma. Then the Wood Family wines are poured and they ferret out the aromas that each wine presents. If you have not experienced something like this, it is worth signing up for as you will discover some unique ways in which to describe what you are tasting. They keep the groups small to foster communications amongst themselves and with the instructors.
Photo ©Michael Kelly
Truly an excellent opportunity to taste exquisite Cabernet Franc wines, taste a few tidbits and talk with the winemakers. Put it on your calendar for next year!!
Sláinte,
Michael Kelly
https://californiawinesandwineries.com
https://www.rosafierrocellars.com
2024 Wood Family Vineyards Pinot Noir
Photo ©Michael Kelly
Background on Pinot Noir
The name Pinot Noir derives from the French words “pine” and “black” as the grape’s tight pine cone clusters and dark color. Pinot Noir has origins dating back to the first century AD. Roman’s most likely expanded the plantings of Pinot Noir during their empire reign. The phylloxera crisis devastated vineyards across France and did not spare Pinot Noir. In the following years, many Pinot Noir clones were introduced with each having specific attributes including resistance to certain diseases, yield levels, distinct aromatics and flavor profiles. The most notable clones commonly found today are 115, 667 and 777.
Geographically, California Pinot Noir presents more upfront fruit flavors, ripeness and a fuller body due to the warmer climate. Oregon, with its cooler climate, has a subtler fruit with pronounced earthy and mineral qualities.
In California Pinot Noir is the second largest harvest of red wine grapes, being 8% of the tons crushed at 218,024. Number one being Cabernet Sauvignon with 454,608 or 16%. Zinfandel followed in 3rd position with 201,642 tons from the final 2024 California Grape Crush Report. The latest numbers show Pinot Noir being the 5th most planted red wine grape in the world.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
The grapes for this Pinot Noir come from the Nella Terra vineyard located at the top of the Sunol grade. This area gets the cool breezes from the San Francisco Bay in the late afternoon and is typically much cooler than Livermore Valley, but both being in Alameda County.
Photo ©Michael Kelly
On the eyes a semi-transparent ruby red coloring and medium viscosity. On the nose red berries and tart cranberries are dominant. On the palate the wine provides a mouthful of texture along with the strawberry and cherry fruits. On the finish, a slight tartness provides the classical puckering in the mouth as well as the fruit counterbalanced with pepper and clove.
Photo ©Michael Kelly
This is their second vintage of Pinot Noir and will be available at the end of July or beginning of August, just in time for summer enjoyment. Only 61 cases were produced. Aged 9 months in 100% neutral French barrels, one new and one neutral. One unique process was saving about 10-15% of the grapes as full grape clusters without destemming. This was added to the destemmed fruit for fermentation to increase the complexity and fruitiness of the wine. The wine will be sold at $50/bottle. The wine comes in at 13.9% 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
Chose this wine to pair this evening with two different sausages. The first being an Italian spicy beef sausage and the other being a pork sausage stuffed with Gouda cheese and Jalapeños. This Pinot Noir was selected as it goes with Gouda cheese and has plenty of acidity to cut through both beef and pork sausages. Accompanied by French fried potatoes. The wine was served cold and was a welcome companion to the spicy Italian sausage and the jalapeño stuffed sausage. This wine, in my opinion, is definitely a food wine as opposed to a standalone drinking wine as it wholly enhanced the food this evening.
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
2022 JMC Cellars LVVC Blend
Photo ©Michael Kelly
Background
What is LVVC? LVVC stands for Livermore Valley Vintners Collective a group of winemakers in Livermore Valley who showcase what can be achieved solely with Livermore grapes. Each year a “framework” of grape selections and percentages are announced. Each of the participating wineries make their wines according to the strict framework (usually one varietal with a percentage) and up to several grapes with a minimum and maximum percentage. This allows each winery to have “similar expressions” of the blend yet allowing individual creativity.
Photo ©Michael Kelly
This year’s requirement was to have a min/max of 35-40% Cabernet Sauvignon and balance being up to five varieties with no more than 25% of any other. The wineries participating this year for the 2022 release were: Fenestra Winery, JMC Cellars, Las Positas Vineyards, Page Mill Winery, Rosa Fierro Cellars and Wood Family Vineyards. The percentage each chose is listed in the above picture.
This year’s release event was held at the Bankhead Theater in Livermore on May 22, 2025.
The Winery
Photo from JMC Cellars website
This is the first review I have done on JMC Cellars and just met her at the LVVC event in May. The first thing you notice when talking with Jessica Carroll, winemaker and proprietor, is her exuberance talking about her wines. Her background is differently one described by Robert Frost as perhaps the road to winemaking “being the one less traveled”. She graduated from the University of Portland with a degree and worked in Civil Engineering as a Transportation Engineer in the San Francisco Bay Area. She quickly became smitten with the wine bug and wine industry. In 2014 she began completing her Enology Certificate from Las Positas College in Livermore and began working full time at a local winery. She opened the JMC Cellars in 2023 and hasn’t looked back! The tasting room is in the eastern portion of Livermore at 6800 Greenville Road.
Photo from JMC Cellars website
In reviewing her lineup of wines, for such a small new winery producing around 1,000 cases of wine, she has catapulted quickly into making a robust list of wines. Currently her two white wines include Riesling (dry) and Sauvignon Blanc. Her red wines are extensive with Alicante Bouschet, Cabernet Sauvignon, Grenache, GSM, Malbec, Merlot, Peloursin, Pinot Noir, Sangiovese, Syrah and Zinfandel. She also has some proprietary wines and a Rosé. That is surely a record for only operating for less than two years. She also has won many awards, including Gold & Silver medals from the SF Chronicle Competition and others.
Photo ©Michael Kelly
JMC Cellars makes mostly wines using Livermore grapes but does source from other areas in California. For example her Pinot Noir comes from the Monterey area.
I have plans to meet with Jessica mid-July to do a tasting of many of her wines and surely several of those will be written about. Stay tuned.
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
The JMC Cellars blend is 39% Cabernet Sauvignon, 25% Malbec, 14% Grenache, 13% Cabernet Franc and 9% Mourvèdre. All the blends this year were a combination of Bordeaux and Rhone varieties which proved interesting to pair with food. More below on that subject.
It was discernable to pick up on the Cabernet Sauvignon, Cabernet Franc and Malbec with distinguishable tannins and flavors especially on the palate. The Grenache and Mourvèdre were a bit hidden but did provide a counter punch to the tannins with smoothing out the finish with their lighter touch and spices.
Photo ©Michael Kelly
A very enjoyable drinking wine with both boldness with Bordeaux varieties and subtle nuances from the Rhone varieties to be discovered with each sip.
The 2022 LVVC from JMC Cellars currently goes for $45/bottle. It came in at 14.4% alcohol and was aged in French new oak barrels, being one or two years old, for 24 months. Jessica mentioned she uses a variety of toast methods from medium to heavy. Production for the 2022 was 50 cases. This is a wine that can be consumed stand alone or with very selective meals.
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 seasoned, seared and BBQ’ed filet mignon and served medium rare. Accompanied by baked beans with Bourbon, brown sugar, Tobacco and ketchup.
Photo ©Michael Kelly
A fresh Southwest salad with roasted chicken, roasted corn, two different cheeses and topped with corn tortilla chips.
The wine with its variety of Bordeaux grapes worked wonderfully with steak, surrounding each bite with dark fruit and strong tannins. The Grenache and Mourvèdre providing spiciness and a soft landing on the finish subduing the tannins. A very good food and wine pairing.
Sláinte,
Michael Kelly
2023 Cuda Ridge Wines Sauvignon Blanc – Bright and Crisp Refreshment
Photo ©Michael Kelly
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Originally purchased a few bottles of this wine as I felt it was a great representation of Sauvignon Blanc from Livermore Valley. It has been almost one year since my last tasting of this wine and review and it has only improved!
Photo ©Michael Kelly
On the eyes a soft golden touch of color with a light viscosity. On the nose when cold, grapefruit is the dominant aroma that enters the olfactory senses. On the palate, this is where the wine shows it “classiness” with a peach flavoring with the white grapefruit. Bright and rich with fresh acidity this wine is to be appreciated. Secondary flavors of lime and lemon provide a lip-smacking entrance with their flavors. On the finish, any tartness is caressed by its very full mouth feel quality, peach influence and minerality.
Photo ©Michael Kelly
When the wine warmed up a bit the grapefruit dominance subsided and the lemon and lime influence increased.
This wine had made my Best Wines tasted during the year for 2024 (comes out each December) and will again for 2025. It will be a summertime winner on the patio and being only 12% alcohol is great for social occasions. Aged in stainless steel and is listed for $30/bottle with a surprising punch of power and flavors that was astonishing. This wine has won awards at both the San Francisco Chronicle Wine Competition and the Alameda County Fair.
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 an assortment of sashimi from Shiro Ninja restaurant in Angels Camp. A combination of Maguro (tuna), Hamachi (yellowfin) and Sake (salmon). Served with wasabi and ginger. This is only the second time enjoying the fish from Shiro Ninja and very happy with the freshness of their offering.
Photo ©Michael Kelly
The food and wine pairing was excellent with the richness, delicate flavors and texture of the fish, complimented by the acidity and brightness in the wine.
The Winery
Photo ©Michael Kelly
There is a lot to be said about Cuda Ridge Wines in Livermore, California with Larry Dino as the winemaker and his wife Margie as chief wine taster. They produce Bordeaux style wines. The Cuda Ridge Wines tasting room is located at 2400 Arroyo Road in Livermore, California. Cuda Ridge Wines current production is approximately 2100 cases. They produce the following varietals: Semillon, Sauvignon Blanc, Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec, Petit Verdot and most recently their addition of Carménère.
Photo from a recent event of Margie and Larry Dino ©Michael Kelly
Always experimenting, Larry Dino also has produced non-Bordeaux style wines which are designated under their Black label, these wines include Sangiovese, New-World style Cabernet Sauvignon and others. Each varietal produced are small lots ranging from 100 – 450 cases. Cuda Ridge does extensive blending of varietals and strives for lower alcohol wines with intense complexity and character, traditional of the Bordeaux style wines.
Sláinte,
Michael
2023 Wood Family Vineyards Petite Sirah – Nothing Small About This Wine!
Photo ©Michael Kelly
Background
Petite Sirah, as an educational note, is not a “smaller” version of Syrah as it is a wholly different varietal. The background on Petite Sirah is that it is the offspring of Syrah and Peloursin (a scarce and almost extinct grape) from northern Italy/Switzerland area. The varietal name is Durif and was first introduced in 1880. Petite Sirah possesses one of the highest levels of antioxidants. In the State Agricultural report for California, Petite Sirah represented only 2.3% in the 2024 harvest.
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo by Don Lahey, The International Wine of the Month Club
Petite Sirah has a big bold structure accompanied by high tannins. Dark fruits abound in the glass akin to Malbec or Cabernet Sauvignon but even more tannic profile! There might be a warning label on a bottle if you are not familiar with the varietal. This wine was opened a few hours before the meal and the first thing one notices is the dark and inky coloring in the glass.
Photo ©Michael Kelly
Once in the glass, aromas of dominant blackberry compote and bramble waft into the senses. Once the first sip hits the palate, a tug-a-war begins with bold tannins facing off against the berry fruit. Secondary flavors of black pepper and subtle notes of vanilla (most likely from the barrels) smooth out the landing in the mouth. The finish provides scrumptious blueberries and dry earthen minerality that is long lasting.
Photo ©Michael Kelly
The wine come in at 13.9% alcohol and will be released mid-June with an expected price of $40/bottle. The is 100% Petite Sirah from the Casa de Vinas vineyard. Only 107 cases were produced. Aged in 12.5% new Hungarian oak and 12.5% new American oak with the balance being neutral for 18 months.
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
Prepared this evening’s meal with a new recipe this evening called Pork Tenderloin Tacos. The wine was selected due to its full body with high tannins that did produce a little bitterness and with the rich pork created a perfect balance. The pork tenderloin was cut up in strips and marinated in olive oil, fresh lime juice, honey, minced garlic, ground cumin, chili powder, paprika, dried oregano and kosher salt for 9 hours. Then cooked in a skillet on the stove and served with prepared flour tortillas, lime wedges and street corn salsa.
Photo ©Michael Kelly
The salsa ingredients included roasted corn kernels, minced Jalapeño pepper with seeds, diced red onion, minced garlic, fresh squeezed lime juice, olive oil, chopped cilantro, cumin and kosher salt. With all the spices in the meal and smokiness, the Petite Sirah was an elegant match as boldness of the wine and the meal. Accompanied by refried beans and a fresh garden salad with multi-colored tortilla strips.
The Winery
Photo of Rhonda Wood (Winemaker) and Harrison Wood (VP)
Rhonda Wood, winemaker at Wood Family Vineyards, makes some exceptional wines from Livermore, California. The background on the winery can be found in another story at:
https://californiawinesandwineries.com/2021/11/06/2018-wood-family-vineyards-chardonnay/
Rhonda and the family winery are small in comparison to some of Livermore’s known name wineries but have been regarded for twenty-five years as one of the top-quality wine producers.
From high in the sky to down to earth wines!! Yes Rhonda Wood, winemaker/owner of Wood Family Vineyards used to fly planes (US Airways) but now can be found in the vineyards tending vines. She and husband Michael (with their two sons), have a winery in eastern Livermore. Rhonda started making wine in 1996. Besides sourcing wine on their property, they have 17 specific vineyards which are manicured to their specifications throughout Livermore’s ideal climate.
Sláinte,
Michael Kelly
2022 Wood Family Vineyards Cabernet Sauvignon “Especial”
Photo ©Michael Kelly
Background
Livermore Valley is one of the oldest wine regions in California. Its geographic proximity to the San Francisco Bay provides breezes with the marine layer cooling effect to the Valley from the warm summer months. The west to east valley is unique in California allowing the cool air or fog to engulf the entire valley floor. The wines from this region can be age-worthy and are typically complex, balanced and excellent with various foods. A small tidbit of information is that Livermore Valley was the first wine to win a gold medal at the Paris Exposition in 1889 and not Napa Valley! The roots of Livermore Valley go back to the 1760’s when Spanish missionaries planted grapevines. Robert Livermore is credited with planting the first commercial vineyards in the 1840s. Fully 80% of California Chardonnay and Cabernet Sauvignon grapes can be traced back to Wente Winery and Concannon Vineyard. There is much more to know about Livermore Valley and suggest a quick tutorial at: https://www.lvwine.org/history.php
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Cabernet Sauvignon is unique due to its thick skins, high tannins and with aging potential. This provides wines that are full-bodied, dense, rich and full of complexity. Dark fruits abound with spices, pepper and typically tobacco notes along with oak characteristics. Cabernet Franc and Sauvignon Blanc are the DNA parents of Cabernet Sauvignon.
In the final 2024 California Grape Crush report Cabernet Sauvignon was the highest volume grape produced with 15.4% of the overall red grape harvest. There are 17 districts in the state and Livermore is District 6 which includes Alameda, Contra Costa, Santa Clara, San Francisco, San Mateo and Santa Cruz Counties. Livermore accounted for 7% of the 2024 harvest for Cabernet Sauvignon in California. In 2024 the number of tons harvested statewide was down considerably.
Photo ©Michael Kelly
The 2022 Wood Family Vineyards Cabernet Sauvignon “Especial” meaning for the Wood Family, is selecting only their favorite barrels for aging. It has been a solid wine in the lineup at Wood Family. First on the eyes an inky and lush purple coloring with medium-heavy viscosity with clarity and brightness. On the nose when first opening it, the aromas of violets and cherries rose up in a stately manner into the senses. On the palate dark fruits of dark cherries, blackberries and black pepper/cloves, counterbalanced with vanilla pipe tobacco and soft oak notes. The finish rolls out tannins that are present with silkiness at first being a bit timid and then rise up with a jagged edginess of deliciousness.
Photo ©Michael Kelly
This wine was aged 30 months in 60% new French oak barrels. The grapes came from both the Thompson Ranch Clone 337 and from Smith Ranch being Clone 8 in Livermore. The wine is 14% alcohol and is smooth and refreshing. Most Cabernet Sauvignon wines usually need a meal to partner up with, but this was an extremely smooth wine to simply sip. It will be released in mid-June and the price is $60/bottle with only 95 cases being produced.
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 seasoned and seared ribeye steak served medium rare. Accompanied by a fresh homemade creamy potato salad. The salad in addition to the potatoes, was made with mayonnaise, white vinegar, yellow mustard, sea salt, black pepper, chopped celery stalks, chopped onions and hard-boiled eggs. Served with sprinkled paprika. The wine with its bold flavors and appropriate tannins surround each morsel of steak perfectly. An excellent food and wine pairing.
The Winery
Photo of Rhonda Wood (Winemaker) and Harrison Wood (VP) photo from Wood Family website
Rhonda Wood, winemaker at Wood Family Vineyards, makes some exceptional wines from Livermore, California. The background on the winery can be found in another story at:
https://californiawinesandwineries.com/2021/11/06/2018-wood-family-vineyards-chardonnay/
Rhonda and the family winery are small in comparison to some of Livermore’s known name wineries but have been regarded for twenty-five years as one of the top-quality wine producers.
From high in the sky to down to earth wines!! Yes Rhonda Wood, winemaker/owner of Wood Family Vineyards used to fly planes (US Airways) but now can be found in the vineyards tending vines. She and husband Michael (with their two sons), have a winery in eastern Livermore. Rhonda started making wine in 1996. Besides sourcing wine on their property, they have 17 specific vineyards which are manicured to their specifications throughout Livermore’s ideal climate.
Sláinte,
Michael Kelly
2023 Wood Family Vineyards Petit Verdot – A Calming Wine for Birria Tacos
Photo ©Michael Kelly
Background
Petit Verdot is best known as a blending wine for Bordeaux style wines. It was used consistently in Bordeaux as it was a late ripening grape varietal and it struggled to reach full maturity. Historically, when used in moderation (1-2%) for blending, Petit Verdot produced wines that were overly tannic and caused the vineyards to decline. More recently however Petit Verdot has had a resurgence due to plantings in warmer climates like California, Australia and Spain. The warmer climates allowing the fruit to fully ripen and provide a distinct character for the varietal. Providing a very drinkable wine full of body, tannins and structure.
Photo from wikipedia
Petit Verdot’s literal translation is “little green one”. This is because it is a late ripening grape from the Bordeaux region in France. It is a commonly used grape in blending, usually in small amounts to add color, tannin, structure and herbaceous notes of violet and sage.
The Wine – “Wine if bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
First on the eyes, this wine is a lavish and royal purple in coloring, unique and contrasting from other varieties. In the glass, it has a medium-heavy viscosity. On the nose, aromas of violets and lavender along with plum and blackberry rise up to beckon your first sip. Once on the palate the essence of dark fruits, strong tannins and firm acidity greet the imbiber. Blueberry notes soften the impact of the tannins with a silky smoothness and flavor. On the finish, black pepper and spices and dried herbal notes and rustic smoky tastes linger. After the finish, you are struck with its full body, structural characteristics and tannins.
Photo ©Michael Kelly
Aging in oak barrels tends to soften the wine with a slight vanilla taste. This wine was aged 18 months in barrel with 33% being new French oak and the balance neutral. The wine is made with 100% Petite Sirah, 94% from One Oak Vineyard and 6% from Smith Ranch Vineyard. The wine come in at 14.8% alcohol and only 64 cases were produced. The anticipated price upon release mid-June is expected at $42/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
The slow cooker Birria Tacos were cooked 8 ½ hours in a slow cooker. Besides the chuck roast, ingredients included chopped yellow onion, garlic cloves, garlic powder, onion powder, dried oregano, cumin, chili powder, cinnamon, chipotle in adobo, crushed fire roasted tomatoes, beef broth, white vinegar, kosher salt, bay leaves, shredded Oaxaca cheese and chopped fresh cilantro. Plated with white rice cooked with cilantro, fresh squeezed lime juice and green onions. Dipping sauce was on the side. This recipe was much easier than our previous one especially having to find all the fresh ingredients (see previous story at: https://californiawinesandwineries.com/2023/08/05/2020-jessies-grove-winery-fancy-quest-old-vine-zinfandel-and-birria-tacos-and-sauce/ .
Photo ©Michael Kelly
The recipe was excellent, and the wine refreshingly calming. A very good food and wine pairing.
The Winery
Photo from Wood Family Vineyards website
Rhonda Wood, winemaker at Wood Family Vineyards, makes some exceptional wines from Livermore, California. The background on the winery can be found in another story at:
https://californiawinesandwineries.com/2021/11/06/2018-wood-family-vineyards-chardonnay/
Rhonda and the family winery are small in comparison to some of Livermore’s known name wineries but have been regarded for years as one of the top-quality wine producers.
From high in the sky to down to earth wines!! Yes Rhonda Wood, winemaker/owner of Wood Family Vineyards used to fly planes (US Airways) but now can be found in the vineyards tending vines. She and husband Michael (with their two sons), have a winery in eastern Livermore. Rhonda started making wine in 1996. Besides sourcing wine on their property, they have 17 specific vineyards which are manicured to their specifications throughout Livermore’s ideal climate.
Sláinte,
Michael Kelly