livermore-wines
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
2020 Cuda Ridge Wines Cabernet Franc – A Very Smooth Enjoyable Wine
Photo ©Michael Kelly
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
The Cabernet Franc is part of Larry Dino’s (winemaker/owner) Bordeaux Collection. This 2020 Cabernet Franc showed some “old world characteristics” as well as unique Livermore Valley traits.
Photo ©Michael Kelly
The coloring of this wine was dark and alluring with a medium heavy viscosity. On the nose, blueberry, cherry, and a hint of plum and floral notes abounded. On the palate, this mellow Cabernet Franc tannins were subdued with roundness. In the mouth, the blueberries and dark cherry were prominent along with a modicum of black pepper and sage qualities. Soft leather, a dry rockiness and sweet pipe tobacco lingered to make the finish long lasting and inquisitive. A particularly good wine to drink with food or smooth enough to enjoy by itself. It originally sold for $41/bottle. This wine came in at 14.2% alcohol.
Subsequent Cabernet Franc wines by Cuda Ridge Wines have won Gold and Double Gold awards. Today’s current vintage is 2022 and received 91 points from Wine Enthusiast and sells for $45/bottle.
The Winery
Photo ©Michael Kelly
There is a lot to be said about Cuda Ridge Wines. A key point is that they produce a full range of 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 owner & winemaker 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 one hundred to 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 Chardonnay – Always a Refreshing Treat
Photo ©Michael Kelly
Background
Rhonda Wood has been making award winning Chardonnay for at least 7-8 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 over the years for the same amount of time. Over the past years, as a testimony of her quality of Chardonnay, I have purchased 8-14 cases a year. What I also find interesting is that while a thread of flavors is 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.
I have called the past Wood Family Vineyards Chardonnay the “Utility Player of White Wines” as it goes so well with so many dishes. I have written about the Chardonnay food pairing dishes that include Asian chicken wraps, swordfish, seared Ahi tuna, baked stuffed 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. This Chardonnay is always a welcome accompaniment.
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 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 was present. On the palate most notable was the weightiness of the wine in the mouth. Honeydew melon was the dominant flavor with both a 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 present, yet the wine encapsulated the mouth with a spring freshness.
The 2023 comes from two vineyards with 70% being Wisner and 30% being from Kalthoff Common area. These 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 was released in August 2024 at $36/bottle and comes in just slightly higher alcohol than the 2022 at 14.6%.
The 2022 Wood Family Vineyards Chardonnay won Double Gold at the San Francisco Chronicle Wine Competition and fully expect the 2023 to do the same!
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 food and wine pairing this evening was a lemon garlic chicken dish. The lemon breast was marinated in lemon and garlic for two hours before cooking in a skillet. Ingredients included fresh lemon juice, extra virgin olive oil, minced garlic, Italian seasoning, red pepper flakes, chopped Italian parsley, kosher salt and black pepper. Accompanied by sauteed broccoli & button mushrooms and risotto. The lemon flavors in the dish paired beautifully with lemon traits in the wine and the brioche mouth filling texture caressed the garlic and red pepper flakes. An excellent food and wine pairing 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:
Sláinte,
Michael
Inaugural 2021 Sparkling Albariño by Wood Family Vineyards Called Hot Lips!
Photo ©Michael Kelly
Albariño or Alvarinho is a variety of white wine grape grown in Galicia, specifically in the Rías Baixas region (northwest Spain) and in Northwest Portugal (Monção and Melgaço).
Map courtesy of Wine Scholar Guild
In Portugal it is known as Alvarinho, and sometimes as Cainho Branco. Around 93% of the world’s Albariño vines are planted in Spain and Portugal. In California only 610 acres are planted and bearing Albariño grapes. Key areas are San Louis Obispo with 12 acres, Monterey with 9, El Dorado with 8 and San Joaquin with 7. The balance of the vineyards, 33% are scattered about California.
Typical flavors of Albariño are lemon zest, grapefruit, honeydew, nectarines and a tinge of salinity and often finish with a slight bitter note or minerality note. I have noticed that American Albariño is crisp and with strong aromatic notes of stone fruits and honeysuckle.
What is a Sparkling Albariño?
This wine is made using the Mèthode Champenoise, the traditional method used for making sparkling wines. After the initial fermentation, the wine is bottled, and new yeast is added to start the secondary fermentation. This creates CO2 and gives the wine its signature bubbles.
Photo from Wood Family Vineyards
Each bottle then spends several months to up to six years aging upside down and rotated a quarter of a turn on a precise schedule. The angle is also steepened to allow the yeast/lees to collect at the neck of the bottle called riddling. Afterward, the wine is disgorged. It may be topped, then corked and labeled.
To help give a perspective on sugar levels for Champagne or Sparkling wines, here are the basic categories, going from sweet to dry based on dosage of sugar added:
• Doux: 50 or more grams of sugar added per liter. Outrageously sweet.
• Demi-Sec: 32 to 50 grams of sugar. Still sweet but showing some traction in the market.
• Sec: “Sec” in French means dry. But dry here indicates a medium sweet sparking of 17 to 32 grams of sugar per liter.
• Extra Sec: Meaning “Extra Dry” which is less sweet than Sec wine with 12 to 17 grams of sugar per liter.
• Brut: Up to 12 grams of sugar added. This leads to a balance of flavor and acidity. A bit more rounded than Extra Brut. This is one of the more popular levels of Champagne for consumers.
• Extra Brut: With fewer than 6 grams of sugar, this will produce higher acid and accentuate the carbonation.
• Brut Nature: With no sugar added (less than 3 grams), not common but a way for the winemaker to allow the quintessential nature of the Sparkling wine. This will provide strong minerality and high acidity.
Photo ©Michael Kelly
Do you know what the metal cage on sparkling wine is called and why it is used? A muselet (French: [myz. le]) is a wire cage that fits over the cork of a bottle of champagne, sparkling wine or beer to prevent the cork from emerging under the pressure of the carbonated contents. The pressure inside a bottle of bubbly is typically somewhere between 70 and 90 pounds per square inch or twice the pressure of a typical car tire! The muselet is an added method of security to keep the cork in place. Another fun fact is that in a flute of sparkling wine there are approximately one million bubbles.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
This sparkling wine spent about eighteen months on the lees compared to Champagne which spends a minimum of one year and often many more. This produces a light and refreshing sparkling wine. Admittedly I have a disposition to Albariño since I enjoy seafood and shellfish. This inaugural wine on the eyes possessed a clear and radiant straw coloring. On the nose, floral notes of grapefruit and Meyer lemon. On the palate, green apple and slight tastes of kumquat and grapefruit. A tinge of brioche completed the tasting along with stone fruit. Typical on the finish was a slight salinity, crispness and minerality. Beautifully constructed Albariño with the bonus of bubbles!
This inaugural release goes for $48/bottle and is 12% alcohol. The grapes come from the Kalthoff Common in Livermore.
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 shrimp pasta dish called One-Pot Lemon Garlic Shrimp Pasta. The ingredients call for fettuccine pasta, olive oil, unsalted butter, minced garlic, crushed red peppers, large shrimp (U12-14), salt & pepper to taste, oregano, baby spinach, Parmesan cheese, parsley, lemon juice and lemon zest. Accompanied by a fresh garden salad which included baby tomatoes, green onions, pepitas and bacon.
The refreshing sparkling Albariño was perfectly matched with the large shrimp and pasta dish.
This will make the annual list of Best Wines Tasted in 2024.
Other items to pair with Albariño are paella, sushi, fish tacos, shellfish and seafoods.
Sláinte,
Michael
2022 Cuda Ridge Wines Carménère With BBQ’ed Tri Tip Steak
Photo ©Michael Kelly
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, one of the original historical seven grapes of Bordeaux. It originally served a similar purpose as Petit Verdot, producing a deep red ink on wines. 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. The 2023 USDA Statistical Service showed only 78 acres planted of the 284,341 in the state of California or .00027%. Oregon and Washington also have some root stock growing in Carménère, but their summary of red wine grapes planted does not even breakout Carménère!
Uniqueness of Carménère
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 similar to Merlot in formulating an enjoyable blend. Chile produces a 100% Carménère which has a cherry and fruity flavor with traces of smoke and earthy notes combined with inky coloration.
The Winery
Photo ©Michael Kelly
This is one of my favorite pictures of Larry at a recent tasting this year. Lots of captions can be used to describe this picture. For this story, I will forego the story about the big fish that got away and state Larry was describing the spectrum and enormity of flavors in his Carménère!
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. The picture above and below are just a portion of the tasting room and they have a large outdoor seating area. 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 and others. Each varietal produced are small lots ranging from 100 – 450 cases. Cuda Ridge does extensive blending of the varietals and strives for lower alcohol wines with intense complexity and character, traditional of the Bordeaux style wines.
Photo ©Michael Kelly
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
The 2022 Cuda Ridge Insel Vineyard Carménère wine lived up to and exceeded all the key characteristics of Carménère. The Insel Vineyard is located in Pleasanton still within the Livermore AVA. Only 49 cases were produced and since being released in September 2024, the wine has not been submitted for ratings or competitions. Previous vintages have received high scores from Wine Enthusiast. Barrel treatment was 50% new French oak and 50% once used French oak and aged for 19 months. The wine sells for $50/bottle.
Photo ©Michael Kelly
On the eyes, a medium-heavy viscosity wine with a unique inviting deep color combination of maroon and ruby red. On the nose, fresh Bing cherries greeted the senses with a hint of green pepper. The palate is where the wine exceeded prior expectations. Bright cherry taste was intense and concentrated. Plums and dark fruits then came forth with a hint of soft and wet earthen tones (minerality and forest floor) with black tea in the background. On the finish tannins were noted as being “rounded and soft” yet with enough to be mildly grippy. The finish was long lasting with mocha and pepper finishing off the enjoyment with a tinge of vanilla. The wine immediately made my annual “Best Wines” tasted in 2024 which is 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
Paired this evening with a 24-hour marinated prime tri tip steak in Chaka sauce. Seared at 1500 degrees and served medium rare. Accompanied by an oil rubbed Russet baked potato with sea salt and sauteed asparagus and button mushrooms. The wine possessed enough tannins to work with the meat and the refreshing fruit of the Carmenere provided a smoothness to the seared steak. A wonderful food and wine pairing.
Sláinte,
Michael
2023 Wood Family Vineyards Chardonnay with “Spinach Salad” Chicken Bake
Photo ©Michael Kelly
Background
Rhonda Wood has been making award winning 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 over the years for the same amount of time. Over the last 7 years, as a testimony of her quality of Chardonnay, I have purchased 8-14 cases a year. What I also find interesting is that while a thread of flavors is 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.
I have called the past Wood Family Vineyards Chardonnay the “Utility Player of White Wines” as it goes so well with so many dishes. I have written about the Chardonnay food pairing dishes that include 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 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 was present. On the palate most notable was the weightiness of the wine in the mouth. Honeydew melon was the dominant flavor with both a 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 present, yet the wine encapsulated the mouth with freshness.
The 2023 comes from two vineyards with 70% being Wisner and 30% being from Kalthoff Common area. These 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 was released in August at $36/bottle and comes in just slightly higher alcohol than the 2022 at 14.6%.
The 2022 Wood Family Vineyards Chardonnay won Double Gold at the San Francisco Chronicle Wine Competition and fully expect the 2023 to do the same!
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 new dish called “Spinach Salad” Chicken Bake. The recipe combines the elements of a spinach salad with chicken to make a delicious dish. Other ingredients were included Swiss cheese, mustard dressing, white wine, black pepper, bacon, olive oil, butter, shallots, minced garlic and spinach leaves. Accompanied by jasmine rice and a warm wilted spinach salad. The dish was extremely delicious and will be added to our normal rotation of meals! The warm wilted spinach salad which was delicious but did take away from the wine because of the red wine vinegar in the dressing recipe. Still a great 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 on her background from airline pilot to award winning winemaker at:
Sláinte,
Michael