livermore-wineries
2021 Wood Family Vineyards Grenache – With Cornish Game Hens
The Wine “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
First on the eyes, a mesmerizing radiant purple hue that was semi-translucent. On the nose, aromas of bright Bing cherries and exotic tropical spicy notes wafted into the senses. On the palate, is where this “lightly colored” wine packs a world-class punch. Besides the cherries, strawberries coated in powdered sugar, wake up the mouth. Secondary flavors of cinnamon and vanilla rounded out the tasting experience. On the finish, a surprisingly welcomed number of tannins resided on the back of the throat with a hint of herbal sage. A complete and fulfilling Grenache was presented sip after sip. 167 cases were produced. It was aged 18 months in neutral French barrels.
Today’s vintage is 2023 and is even a bit spicier and the current price is $37.
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
Having roasted Cornish game hens for dinner at a friend’s house for dinner. Not a typical wine pairing, at least for me. Options included Pinot Noir, Rhone varieties, Chardonnay and even Rosé wines. Went with the Grenache based on memory. The Cornish hens were roasted and delicious. Accompanied by roasted potatoes, roasted Brussel sprouts with caramelized onions and a fresh garden salad. The Cornish game hens were moist and tender with the Grenache providing definition but without overpowering the meat. A wonderful food and wine pairing.
The Winery and Background
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.
We also enjoyed a few other wines with dinner that were all solid.
Photo by Peter Singh
Sláinte,
Michael
2021 Cellar13 Cabernet Franc – Gold Medal Winner at SF Chronicle Competition
Photo ©Michael Kelly
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
First time tasting this 2021 Cabernet Franc and was extremely impressed! The wine is 100% Cabernet Franc from the White Cat vineyard in Livermore. The barrel treatment was 50% new being with 60% being Hungarian and 40% French barrels. The balance was neutral barrels. It was aged 18 months in the barrels and another 18 months in bottle before being released. It has already won the Gold Medal at SF Chronicle and at East Meets West another Gold Medal with 92 points. It will be released mid-April and will go for $63/bottle for wine club members only.
First on the eyes a unique purple coloring in the glass and maroon edges with medium-heavy viscosity. On the nose, blackberries and plums waft into the senses creating an anticipatory excitement. Once on the palate, raspberries and both minerality with earthy notes swirled in harmony in the mouth. On the finish, initially strong tannins but quickly settled down to provide a smooth and velvety conclusion. Best served between 65 and 68 degrees.
This wine will make my annual Best Wines Tasted list for 2025. Once it is released, I will be standing in line to purchase a few bottles for the cellar!
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 marinaded Carne Asada Tri Tip steak. The marinade includes garlic, onion, tomato, bell pepper, salt, cumin, smoked paprika and citrus juice. First seared for a few minutes at 1500 degrees and then BBQ’ed to medium rare. Served with fresh cilantro and limes to be squeezed onto the meat. Accompanied by Mexican rice and a fresh salad. The wine had sufficient tannins to engulf the meat, and the fruit of the wine was paired beautifully. The lime juice was a bit much for the wine, so had some of the meat without the lime juice.
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, the 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 assist in the marketing and sales for Cellar 13.
Photo from Cellar13
His vast number of awards are listed on his website and in a previous story at: https://californiawinesandwineries.com/2024/11/17/2019-cellar-13-cabernet-sauvignon-with-filet-mignon-steak/
Sláinte,
Michael
2022 Wood Family Vineyards “Big Wood” Zinfandel
Photo ©Michael Kelly
The Winery
Rhonda Wood’s previous vintage inspired me to reconnect with Zinfandel. Now her 2022 is even more enticing! 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
Picture from Wood Family Vineyard, Rhonda and Harrison Wood
Her awards are extensive and too numerous to list here in this article. Check out their website at the bottom of this article.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
This wine will be released on February 1st, 2025. A beautiful expression of Zinfandel that is somewhere between an “Amador bomb” and a reserved varietal from Dry Creek area in Sonoma. First on the eyes a medium dark purple and magenta coloring yet semi-translucent on the rim with a medium body. On the nose, luscious blackberry, anise and pepper. On the palate this Zinfandel possesses an abundance of fruit, semi-sweet, but more like preserves of blackberry, plums and boysenberry. Mouth-filling with rich discernable textures provides layers of enjoyment. On the finish the spices leap merrily in the mouth with cinnamon and nutmeg with a tinge of roasted dark coffee and dark chocolate. The tannins are initially present in the mouth but as the wine opens, they dissipate into the background as round and warmly embracing.
The “Big Wood” Zinfandel is higher in alcohol than the 2021 as the 2022 being 16.7% and is a bold and full body wine. This wine is 95% Zinfandel grapes from three Livermore vineyards with 5% Petite Sirah. The high natural acidity pairs well with red sauce dishes, mushrooms, pork, lamb and various cheeses. This was aged 18 months in 23.6% new American oak barrels and 1.4% new Hungarian oak barrels. The balance of barrel treatment being neutral or once used. 870 cases were produced and will be listed released 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
Pulled this wine tonight to go with Bratwurst sausages of smoked gouda and jalapeño peppers. Accompanied by sliced roasted small potatoes, steamed broccoli and a fresh garden salad. The food and wine pairing were wonderful together as the bold and fruity flavor of the wine contrasted nicely with the heat of the jalapeno peppers and welcomed the smoky gouda.
Photo ©Michael Kelly
We have paired the Bratwurst sausages with other wine varietals in the past, but this may be our favorite going forward!
Sláinte,
Michael
2022 Wood Family Vineyards “VIVA” Cabernet Sauvignon – A Versatile Wine
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
The 2022 Wood Family Vineyards “VIVA” Cabernet Sauvignon is a great and versatile wine. It falls between some of the stellar Napa Cabernet Sauvignon (and now Wood Family Culmination Cabernet Sauvignon) and many commercial & grocery store daily wines! There are days where a big and bold Cabernet along with mouth puckering tannins is too much to have as a standalone wine. Conversely a “milk toast” commercial/grocery store Cabernet doesn’t provide enough fruit, balance and tannins to be enjoyed with a hearty steak. Now the solution appears with “VIVA” Cabernet Sauvignon by Wood Family Vineyards. This wine is mellow enough to enjoy by itself but can also packs enough punch to go with a meal.
Thus, the versality with the “VIVA” Cabernet Sauvignon. For those occasions where a softer, more refined and gentler Cabernet Sauvignon is required this Wood Family Vineyards “VIVA” Cabernet Sauvignon is spot on! Rhonda Wood does make your bigger and heartier Cabernet Sauvignon’s (“Especial”, “Clone 30”, “Woody’s Cab” and now “Culmination) for those characteristics and for heavy food and wine pairings. She calls those Cabernets “fork & knife Cabernets”. I call them “chewy Cabernets”. Each has its place and now “VIVA” provides a perfect mid-point Cabernet for the wine aficionado.
Photo ©Michael Kelly
On the eyes a deep and bright purple and maroon color stands out in the glass with a medium viscosity. On the nose aromas of cherries and flowers waft gently into the senses. I have stated this before and it is again true for the 2022 vintage, that on the palate this wine cuddles up like a down comforter on a cool winter evening. While tannins are present, they are absent of harshness or overwhelming oak layers upon layers to debunk. Vanilla, cranberry, raspberry and a hint of blueberry swarms about to provide a compelling wine to sip and enjoy. The finish is medium length and harmonious. Alcohol percentage is 14.3% and aged in French oak with 14 barrels 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
For dinner tonight after some research on a pan-fried thick pork chop, a soft California Cabernet Sauvignon was listed. While never paired a pork chop with a Cabernet Sauvignon decided to give it a go! The thick 1 ½” pork chop was pre-soaked in a brine solution consisting of salt, water, peppercorns, garlic and red pepper flakes. This made the meat extremely moist.
It then was patted dry, seasoned with black pepper, minced garlic, sea salt and paprika pan fried and then baked. It was topped top with a cherry pepper sauce (not shown) and delicious. Accompanied by a baked Russet potato with chives and sautéed halved Brussel sprouts.
Having the cherry pepper sauce helped the food and wine blend nicely together. While each was great by itself, it is not a recommendation to follow having pork chops with Cabernet Sauvignon. A better choice would have been a GSM, Grenache, Petite Sirah, Sauvignon Blanc, etc.
The Winery
Photo ©Michael Kelly
Wood Family Vineyards, located in eastern Livermore Valley with Rhonda Wood owner & winemaker, has been producing award winning wines for over two decades. You can read more on her background from airline pilot to award winning winemaker at:
https://californiawinesandwineries.com/2016/02/10/wood-family-vineyards-2/
and their new and off the charts Culmination “Bordeaux style” Cabernet Sauvignon at:
Sláinte,
Michael