Livermore
JMC Cellars – Besides Jessica, a Few Other Surprises
Photo from JMC Cellars
Background
Photo ©Michael Kelly
I met Jessica, owner and winemaker of JMC Cellars located at 6800 Greenville Road in Livermore a year ago at LVVC wine release party at Bankhead Theater. Had just a brief exchange with her but she was eager to get together and have me taste some of their wines. Long story, but between both of our schedules and travel, we couldn’t arrange a time until mid-July.
Winery
The gotcha for me was her producing some “unusual” wines. Those wines include Teroldego, Grignolino, Nebbiolo, Peloursin and a few others. Yes, she does make more of the standard varieties like Syrah, GSM, Merlot, Cabernet Sauvignon, Zinfandel, Sangiovese, Malbec and others. She is especially keen on interesting and intriguing names like Fleur Sauvage, Because… , Talking Bull, Blind Pig, etc. There are stories behind each of these names and best to hear it directly from Jessica!
Her production is typically one or two barrels of each offering. Her current production is around 1,000 to 1,200 cases per year currently. When ask what was her 5 year goal for production she stated in the 2,000 to 3,000 case per year range. Currently she is getting her grapes from Lodi, Livermore and other areas offering quality grapes. I did taste just a couple of her wines and here are my quick reactions:
Fleur Sauvage – a Syrah style blend in the Northern Rhone inspired co-fermentation with Viognier. The nose alone was captivating. The translation of Fleur Sauvage means Wild Flowers.
Teroldego – one of my favorite varietals, so had to try it. It was smooth and silky and excellent wine.
Roussanne- She gets her grapes from a local Livermore vineyard, and it is a refreshing summer wine.
Peloursin – Getting this varietal from Lodi delta area. Peloursin is the father of Petite Sirah varietal.
Pinot Noir – Getting the grapes from atop of the Sunol grade and was bone dry.
Photo ©Michael Kelly
All of this took place while sitting on the outside deck with a wonderful view of the vineyards (not hers).
Background
Jessica graduated from University of Portland in Civil Engineering and landed a job in the Livermore area. While working daily as a Civil Engineer, on the weekends she took up tasting wine at various wineries. This is where is got the “wine bug”. She landed a job at Big White House behind the tasting room bar, soaking up all she could muster on the wine culture both from customers and co-workers.
Photo ©Michael Kelly
In 2013 she took a leave of absence and received her certificate on enology from Las Positos Jr College. She then was hired as co-winemaker at Big White House winery. She hooked up with a backer and launched JMC Cellars in November 2023.
Open Discussion
We spent the next 45 minutes discussing wines she has in mind coming out soon, the wine economy both locally and nationally, overall economy, her marketing plans with Constant Contact, her Instagram reels (which are hysterical) but wineries have legal issues to contend with, her range of events drawing in the “alphabet generations” trying to keep approachable (family days, dog friendly, Hide & Seek, Geek Out event, Drag Nights, Wine Club Activities, Music events, etc). She and her staff do not lack creativity in coming up with ideas!
It was a pleasure to meet and talk with Jessica in depth. She is on a solid footing in her endeavor and has a definite plan to keep moving forward with growth. Great to see both good wines, forward thinking and creativity coming together. This is a winery to visit now and keep your eye on for future developments.
Sláinte,
Michael Kelly
A Delusional Tale of The Battle of Two Varieties – Petite Sirah and Petit Verdot
Background
While wine can be enjoyed without food, we believe the experience is heightened with the correct food. We always try to find a solid wine and food pairing but often we “change it up” to try something unusual or not commonly followed. This is based on one my favorite anonymous quotes about life as well as food/wine pairings “Adventure may hurt you, but monotony will kill you”. With this statement in mind most pairings work great with a few being average.
The Tale
Knowing we were having a BBQ tri-tip steak for dinner, our normal go to is a Cabernet Sauvignon, Granacha from Spain or Cabernet Franc. As I opened the cellar to find a wine for dinner, I heard:
Photo ©Michael Kelly
“Come ‘on, do something adventurous!” much to my surprise. It was the Petite Sirah bottle speaking to me that they would be great with the steak. Just as I was grabbing the bottle, another voice from further back in cellar sprang forth of Petit Verdot, stating “don’t listen to that rubbish, Petit Verdot would be delightfully wonderful with that steak”.
Photo ©Michael Kelly
Now I am a bit perplexed by the talking bottles of wine, and the mild disagreement between the two. The discussion intensified with Petite Sirah calling the Petit Verdot “a late bloomer” as it is typically one of the last to be harvested. Petit Verdot calling Petite Sirah “a red-headed stepchild” being as Peloursin an almost extinct varietal being the father grape.
Photo ©Michael Kelly
My head still spinning between reality and delusional fantasy like Don Quixote and the windmills being giants, I held steadfast and decided to bring both to the table to let them battle.
Photo ©Michael Kelly
Petite Sirah
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 .04% in the 2025 harvest by tonnage.
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 with an 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.
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.
The wine came in at 15.0% alcohol and will be released August 2nd with a cheese party at Wood Family Tasting room in Livermore. The expected price is mid-forty dollars per bottle. The wine is 100% Petite Sirah from the Casa de Viñas Vineyard. Only four barrels were produced. Aged in a combination of 25% new Hungarian oak and new American oak with the balance being neutral for 18 months.
Photo ©Michael Kelly
Petit Verdot
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 https://www.bravenewworld.wine/
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.
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.
Aging in oak barrels tends to soften the wine with a slight vanilla taste. This wine was aged 18 months in barrel with new 33% French oak and the balance neutral. The wine is made with 100% Petite Verdot from One Oak Vineyard. The wine came in at 14.0% alcohol and only two barrels were produced. The anticipated price upon release on August 2nd, is mid-forty dollars per 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
As we sat down for the meal with a twelve hour marinated Tri-tip steak in Chaka sauce, robust garlic sea salt, Kinder’s Woodfired Garlic with Hardwood Smoked Flavors and Mesquite Seasoning one last comment from Petite Sirah stating, “they were the ideal pairing with dark fruits, high tannins that could easily cut through and complement the rich and savory beef” and “they would hold up well to aggressive rubs used in grilling”. Accompanied by small red and yellow roasted potatoes, broccoli and a fresh garden salad.
Again, with my head swirling in disbelief, one last snide retort by Petit Verdot stating “they were better with beautiful tannins demanding rich, savory and protein-heavy foods. And that Petit Verdot added that they would be the one to cut smoky and peppery seasoning”. At some point they seemed to be making almost identical comments? My wife looked strangely at the dinner table with me hearing their rants, but she heard nothing. This was about to be a full-on donnybrook!
Both wines were poured and partook with bites of the tri-tip steak. As with most things in marriage, it was a split vote on which paired best. My wife chose Petit Verdot and I chose Petite Sirah. I thought the Petite Sirah equally matched with the meat and Petit Verdot was a bit too strong for the steak.
The two wines exchanged barbs with each other until no wine was left in the bottles. Then the accusations and exchange stopped.
For the record, my wife has yet to get me committed to an insane asylum but don’t know how much longer before she does!
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
Wood Family Vineyards Wine and Pizza Pairing Competition
Wood Family Vineyards with nine unique pizza restaurants held their 2nd Annual and Pizza Pairing Competition at Wood Family Estate in the vineyards. When you combine creative and unique pizzas with Wood Family Vineyards wines you combine two of life’s greater pleasures elevating the experience to an art form. Here are just a few pictures of the pizzas served:
Photo ©Michael Kelly
Original Anthony’s Pizza featuring 2024 Sauvignon Blanc
Extreme Pizza featuring 2022 “Especial” Cabernet Sauvignon
La Matix Pizza featuring 2023 Grenache
Dino’s Pizza Kitchen featuring 2023 “The Runway” Red Blend
Melo’s Pizza & Pasta Livermore featuring 2022 “Muy Bueno” Zinfandel
Tio’s Pizza featuring 2022 “Big Wood” Zinfandel
Much Ado About Pizza featuring 2023 “Para Mas Amigas” Chardonnay
Swirl On the Square Inc featuring 2024 “Pink Pearl” Rose of Grenache
Hearth Wood Fired Pizza & Catering featuring 2023 Cabernet Franc
The competition took place on Labor Day, Monday, September 1st, at the Wood Family estate surrounded by picturesque vineyards. Guests enjoyed a mouthwatering experience as they sampled expertly crafted artisanal pizza and paired with various Wood Family Vineyards selected wines by the pizza owners. The participating pizza vendors paired with Wood Family Vineyards wines, included:
Each vendor presented their signature creations alongside select Wood Family wines, offering a fun and delicious journey for the palate. Guests then got to vote on their favorite pizza and pairing combinations all while enjoying great music by Sugar Bear.
Additionally, a panel of judges with wine and gastronomical experience also voted on specific categories. The judges were:
Fran Cunniffe – WSET Level 4 and Certified Sommelier
Jeremy Troupe-Masi – Sommelier and Founder/Owner of JTM in the Kitchen
Brandon Wood – Cheese monger and Founder/Owner of The Cheese Parlor
Alexander (Sasha) Burdujan- Winemaker at Wood Family Vineyards
Michael Kelly – Owner of https://californiawinesandwineries.com/ and Founder of the International Cabernet Franc Competition
Photo ©Michael Kelly
Approximately 300 folks joined the event tasting the creative pizzas, pairing it with various wines and listening to great music! Harrison Wood, Executive VP presided over the event.
The judges’ four awards were the following:
The Most Classic Pairing was awarded to Dino’s Pizza Kitchen, Sicilian and New York style called The Bruschetta consisting of fresh mozzarella, basil, garlic, Parmigiano Romano cheese and extra virgin olive oil. Paired with Wood Family Vineyards 2023 “The Runway”.
Photo ©Michael Kelly
****
The Most Original Pairing awarded to Original Anthony’s Pizza for their Hawaiian Pizza. The zesty acidity of Sauvignon Blanc cuts through the richness of lightly smoked pork, while its passionfruit and lime notes complement the sweetness of charred pineapple. A hint of honey and cilantro adds herbal brightness, creating a refreshing and balanced pairing. Paired with Wood Family 2024 Sauvignon Blanc.
Photo ©Michael Kelly
****
The Best Pizza was awarded to La Matrix Pizza called the Kekou consisting of honey garlic sauce, fresh shredded mozzarella, pork potstickers fillings baked and finished with house-made chili aioli and green onions. Paired with Wood Family Vineyards 2023 Grenache.
Photo ©Michael Kelly
****
The Best Pizza Pairing was awarded to Hearth Wood Fired Pizza called Bazaar Superstar consisting of garlic oil base topped with shredded mozzarella, kafta, thinly sliced red onions and finished with pomegranate seeds, fresh parsley and a lemon mint yogurt drizzle. Paired with Wood Family Vineyards 2023 Cabernet Franc.
Photo ©Michael Kelly
##########
The People’s Choice Awards were three pizzas:
The Best Pizza was awarded Tio’s Pizza for their Blossom & Smoke pizza. This was a Detroit-style pie that brought heat with smoky bacon jam, whole milk mozzarella and creamy stracciatella. Apricot preserves add a sweet, juicy twist, balanced by a burst of color from edible flowers. Paired with Wood Family Vineyards 2022 “Big Wood” Zinfandel.
Photo ©Michael Kelly
##########
The People’s Choice from participants awarded Best White Wine Pairing to Much Ado About Pizza with their sourdough crust, featuring garlic sauce, fresh spinach, mozzarella, smoked cheeses, topped with smoky chicken sausage, bacon, sweet onion and tart green apple for a savory bite. Paired with the 2023 “Para Mas Amigas” Chardonnay.
Photo ©Michael Kelly
##########
The Best Red Wine Pairing was awarded Tio’s Pizza (2nd award) for their Blossom & Smoke pizza. This was a Detroit-style pie that brought heat with smoky bacon jam, whole milk mozzarella and creamy stracciatella. Apricot preserves add a sweet, juicy twist, balanced by a burst of color from edible flowers. Paired with Wood Family Vineyards 2022 “Big Wood” Zinfandel.
Photo ©Michael Kelly
It was a wonderful event on a triple digit warm day, still the food and enjoyable wine with a solid band made it a great day! The Wood Family Vineyards motto is “It is always good at Wood’s!” and it certainly was on Labor Day!
Sláinte,
Michael Kelly
2023 Wood Family 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