livermore-valley-wines
2021 CULMINATION Proprietary Red Wine, A New Wine (Part II)
Photo ©Michael Kelly
Background
The word culmination is defined by the “end point or final stage of something you’ve been working toward or something that’s been building up”. Synonyms are apex, climax, peak, pinnacle, summit or zenith. Wood Family Vineyards, having made dozens upon dozens of award-winning wines, decided to launch a second label. The second label is the culmination of intense understanding of the vineyard management, grape harvesting, production techniques, barrel choices and wines their customers desired. Simply stated the culmination of decades of intense knowledge and experience was more than appropriate to call the new label CULMINATION!
So why this new label? Often a second label is the function of selecting grapes from a particular row in the vineyard, special barrels, pricing profiling or ageing considerations. From conversations with Harrison Wood VP and Rhonda Wood the winemaker, the second label is much more than augmenting their current production. The CULMINATION label is reserved for completely different selection and techniques producing some of the same varieties they produce at Wood Family Vineyards. Their intention is to introduce an elevated experience beyond their current offering and tasting room enjoyment. The CULMINATION wines will be targeted at wine connoisseurs and those wanting a more intimate experience with possible food pairings. Many new and exciting announcements will be forthcoming over the next few months including a CULMINATION EXPERIENCE.
The two CULMINATION wines being offered in December will be CULMINATION Cabernet Franc and CULMINATION Proprietary Red Blend. The Cabernet Franc wine review was published earlier and can be read at: https://californiawinesandwineries.com/2024/11/22/2022-culmination-cabernet-franc-a-new-wine/ .
This story is about their new label CULMINATION 2021 Proprietary Red Blend.
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Only occasionally one comes across a “heavenly sent” wine, this is one of them! The Wood Family Vineyards has produced consistently very good Cabernet Sauvignon wines, but this is on a different stratosphere of quality. In tasting and reviewing this wine, this is the pinnacle of wine making with Livermore Valley grapes. This wine once reviewed, in my opinion, will rate between 97 and 100 points!
First on the eyes a deep almost purple/blackish coloring and with medium-heavy viscosity. On the nose juicy black and red fruits fill up the olfactory senses immediately with an ethereal aroma. Again, leaving this wine open for a good hour allowed the fruit profile on the palate to fully mature with raspberries and blueberries. The experience of intense fruit flavors of both red and blue fruits conjoined made this wine “melt” in the mouth with robust taste. Clove and French oak were also noted. On the extremely long finish, oak and soft new leather rounded out the tasting experience with exquisite tannins. The tannins entered the palate with texture and some jaggedness, then once fully appreciated, became soft and embracing. It reminded me of the adage, Spring coming in as roaring lion and leaves like a docile lamb! This wine is for serious and discerning imbibers of Cabernet Sauvignon.
For the 2021 Culmination Red Wine only 54 cases were produced. It is 70% Cabernet Sauvignon and 30% Cabernet Franc. It will be released in December 2024 at $100/bottle and at 15% alcohol. The barrel treatment was for the first 17 months was in 100% new French oak barrels for the Clone 8 Cabernet Sauvignon. The Cabernet Franc for the first 17 months was in 35% new French oak barrels. Then both varietals were blended aged in 100% new French oak for another 13 months! This wine will sell for $100/bottle.
One of the unique characteristics of this wine will be its ability to be aged 15 years in my opinion with strong fruit and firm tannins. This wine will make my annual Best Wines tasted in 2024 without hesitation.
The Food and Wine Pairing – “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon
Photo ©Michael Kelly
Paired this evening with seared filet mignon steak. The filet was served medium rare and topped with crumbled blue cheese. Accompanied by a twice baked potato topped with cheddar cheese and sauteed snow peas and white mushroom slices.
The food and wine pairing were spot on with the filet mignon meeting the fruit forward characteristics of wine and tannins.
I look forward to tasting it again in December when it is released.
Sláinte,
Michael
2022 CULMINATION Cabernet Franc – A New Wine
Photo ©Michael Kelly
Background
The word culmination is defined by the “end point or final stage of something you’ve been working toward or something that’s been building up”. Synonyms are apex, climax, peak, pinnacle, summit or zenith. Wood Family Vineyards, having made dozens upon dozens of award-winning wines, decided to launch a second label. The second label is the culmination of intense understanding of the vineyard management, grape harvesting, production techniques, barrel choices and wines their customers desired. Simply stated the culmination of decades of intense knowledge and experience was more than appropriate to call the new label CULMINATION!
So why this new label? Often a second label is the function of selecting grapes from a particular row in the vineyard, special barrels, pricing profiling or ageing considerations. From conversations with Harrison Wood VP and Rhonda Wood the winemaker, the second label is much more than augmenting their current production. The CULMINATION label is reserved for a completely different selection and techniques producing some of the same varieties they produce at Wood Family Vineyards. For example, their Wood Family Vineyards award-winning Cabernet Franc (Gold Medal, Double Gold Medals, etc.) come 100% from the One Oak Vineyard. The CULMINATION Cabernet Franc comes from two vineyards, White Cat and Sachau. The combination of the two, plus different barrel and longer aging provided a unique and new tasting experience. Their intention is to introduce an elevated experience beyond their current offering and tasting room enjoyment. The CULMINATION wines will be targeted at wine connoisseurs and those wanting a more intimate experience with possible food pairings. Many new and exciting announcements will be forthcoming over the next few months including a CULMINATION EXPERIENCE.
The first two wines being offered in December will be the CULMINATION Cabernet Franc and CULMINATION Red Blend, a proprietary and changing blend. This story is about their new label CULMINATION, specifically the 2022 Cabernet Franc and the Red Blend will be forthcoming soon. More wine varietals to be considered are on the drawing board.
Photo ©Michael Kelly
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
As mentioned earlier this wine is from two vineyards in Livermore. White Cat Vineyards from Crane Ridge contributed 42% and the remaining 58% from the Sauchau Vineyard. This Cabernet Franc provides a truly remarkable flavor profile of Old-World verses California Cabernet Franc meeting. Many California Cabernet Franc wines are dark, robust, bold and earthy. French Cabernet Franc wines are typically elegant with softer silker tannins. CULMINATION Cabernet Franc pulls these two contrasting flavor profiles and presents them united in the same bottle. A great analogy for this wine is a gymnast on a balance beam requiring both grace and strength in a routine.
On the eyes the core center of the glass being an enticing dark color, yet at the rim is showing a lighter purple ring. On the nose, violets and dark fruits waft into the senses. I did notice that having left it open for an hour, more aromas were present. On the palate, here the gymnast analogy comes into play with not brutish force stating “take notice of me” but underlying structure and finesse coming into play. Dark fruit of raspberries and blackberries with a tinge of blueberries developed a full and complete play in the mouth. The finish was intriguing with initially soft and rounded tannins then developing into robust tannins- the combination of Old-World and California styles coexisting simultaneously. The wine can be sipped alone with its mellowness and yet bold enough to enjoy with a meal. This wine is for serious and discerning imbibers of Cabernet Franc.
For the 2022 Culmination Cabernet Franc only 150 cases were produced. It will be released in December 2024 at $80/bottle and at 13.7% alcohol. The barrel treatment was 36% new French oak and most of the balance used French oak with small quantity being neutral American oak. It was aged in barrels for 18 months. One of the unique characteristics of this wine will be its ability to be aged 10-15 years in my opinion.
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 lightly tenderized and marinated flank steak. It was marinated for four hours in 50% Chaka marinade and 50% Black Pepper marinade. Sprinkled with a Black Pepper Rub and stir fried in hot oil. Ingredients include garlic, snow peas and white mushrooms being added towards the end of the stir fry. Served and topped with bits of green onions. Accompanied by long grain and wild rice and a fresh garden salad. The salad included baby tomatoes, green onions, pepitas and bacon.
The food and wine pairing were spot on with the full dark fruit of the wine contrasting with the peppery meat, it was like a volleyball match with flavors traversing across the mouth rather than a net! The surprisingly strong tannins enveloped the meat, and the mushrooms provided the earthiness normally found in California Cabernet Franc.
I look forward to tasting it again in December when it is released.
Sláinte,
Michael
2019 Cellar 13 Cabernet Sauvignon with Filet Mignon Steak
Photo ©Michael Kelly
The Winery
Darin Winton came from the public water services at a local municipality and while not necessarily turning water into wine he is now producing many award-winning wines! Even before retiring, Darin got his start doing volunteer work at 3 Steves Winery on his vacation, since he enjoyed their wines in Livermore and even volunteered for two weeks in Chile during harvest. There he learned “old world” techniques in winemaking, especially for Carménère. The fascination of harvesting by hand and using gravity to move wine around aroused his curiosity. In 2017, this winery where he was doing his training, allowed him to make a few small batches of wine with Livermore Valley fruit. He is indebted to 3 Steves Winery for allowing him to experience winemaking from the ground up and their subtle oversight and tutelage. Pictured below is Darin and Gail Henderson, his fiancée who assists in the marketing and sales for Cellar 13.
Photo courtesy of Cellar 13
Just two years later in 2019, his 2017 Chardonnay won Double Gold at the San Francisco Wine Competition – a real accomplishment and validation for his new venture. So now in 2023 he has won the following awards:
CHARDONNAY
* 2017 Chardonnay – Double Gold – 2019 SF Chronicle Wine Competition
* 2018 Chardonnay – Gold Medal Winner 94 points – 2023 Sunset International Wine Competition
* 2019 Chardonnay – Best in Class Winner – 2021 Livermore Valley Uncorked Wine Competition (Best Chardonnay in Livermore), Gold Medal Winner – 2021 SF Chronicle Wine Competition
ALBARIÑO
* 2021 Albariño – Silver Medal Winner -2022 SF Chronicle Wine Competition
CABERNET SAUVIGNON
* 2017 Cabernet Sauvignon – Double Gold Medal Winner -2020 SF Chronicle Wine Competition
* 2018 Cabernet Sauvignon – Silver Medal Winner -2023 SF Chronicle Wine Competition
* 2019 Cabernet Sauvignon – Double Gold Medal Winner 97 points – 2023 Sunset International Wine Competition, Gold Medal Winner – 2023 SF Chronicle Wine Competition
BORDEAUX BLENDS
* 2017 Tsogadu (13 in Cherokee) – Left Bank Bordeaux Style Blend – Gold Medal Winner -2020 SF Chronicle Wine Competition
* 2018 Tsogadu (13 in Cherokee) – Left Bank Bordeaux Style Blend – Gold Medal Winner – 2021 SF Chronicle Wine Competition
* 2019 Aliheliga (“Grateful” in Cherokee) – Right Bank Bordeaux Style Blend – Best in Class Winner – 2023 Livermore Valley Uncorked Wine Competition, Gold Medal Winner – 2022 SF Chronicle Wine Competition.
OTHER REDS
* 2019 Cabernet Franc – Double Gold Medal – 2023 SF Chronicle Wine Competition, 2023 Silver Medal at the International Cab Franc Wine Competition
* 2017 Merlot – Silver Medal Winner – 2021 SF Chronicle Wine Competition
In 2017 Darin produced 180 cases and in 2019 production increased to 475 cases. Beyond 2020, Darin has created a wine club and in 2023 produced about 800 cases. He has introduced many new wines into his portfolio, and they are winning awards from various organizations! He is a man on mission to bring some extraordinary wines to market in a very short time!
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
First on the wine, which was just released October 2024, this wine already has received 97 points from Sunset International Wine Competition and Double Gold from the Orange County Wine Competition.
On the eyes a deep magenta and purple coloring, showing brightness and clarity and a full body. On the nose fragrant floral aromas of roses and violets. On the palate, beautiful red raspberries and red cherries dominate. Secondary flavors of red plum and even nectarine was present. On the finish velvety tannins coated the mouth with a tinge of jaggedness noted, along with powdery cocoa flavors and vanilla.
It is 97% Cabernet Sauvignon grapes and 3% Cabernet Franc. The vineyard is from the eastern portion of Livermore. The wine was processed with 100% pump overs then barreled in 50% new French oak for 18 months. It is listed at $45/bottle and only 125 cases were 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
Pulled this wine to pair this evening with a BBQ’ed filet mignon. First seared at 1500 degrees and then BBQ’ed and served medium rare and topped with a creamy blue cheese crumbles . Accompanied by infused mashed potatoes using two different blue cheeses, one for intense flavoring and the other for creaminess. Also sauteed asparagus was served. This was a beautiful and delicious food and wine pairing for the night.
Sláinte,
Michael
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