Napa Valley Cabernet Sauvignon
2008 Hewitt Vineyards Cabernet Sauvignon – A Flashback of Immense Enjoyment
Photo ©Michael Kelly
Background
Working through some “older wines” to get the cellar up to date.
Opened this wine last evening which had been cellared for sixteen years. What a treat revisited indeed. The Hewitt Vineyard of approximately 60 acres in the historic center of Napa Valley in Rutherford Bench has always made fascinating wines. World famous for their Cabernet Sauvignon’s “Rutherford dust”, a quality bestowed on wines from this area in Napa Valley. Unfortunately, Provenance Winery and the Hewitt Vineyard labels were sold. Tom Rinaldi was the winemaker at both facilities and spent some quality time with him. He conducted one of the best blending exercises ever and still can remember it 20 plus years later!
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Opened this wine up and let it decant for one hour before tasting. The wine on the eyes was a luscious dark red berry, almost black, and with heavy viscosity. On the nose, violets and floral aromas waft into the senses. On the palate, black cherries, blackberries and cocoa are the dominate flavors. Secondly, flavors of leather, sweet pipe tobacco and black licorice were present. On the finish, the “Rutherford dust” and tannins of immense proportions, jagged and inviting, along with vanilla completed the sip. Complexity and layers of enjoyment are the words that spring forth in describing this beautiful wine. One of the “chewiest” Cabernet Sauvignon experienced and always in my top Napa Valley wines listing.
The wine was produced by the famous and iconic winemaker Tom Rinaldi (no longer there). Still one of the top winemakers that has produced wines in Napa Valley (IMHO). The wine is 98% Cabernet Sauvignon and 2% Petit Verdot. It was aged 22 months in 100% French barrels with 77% being new. Wine Spectator rated it 96 points and in 2013 it was ranked #4 wine in the top 100 wines! Wine wholesalers still show a pricing ranging from $160 to $400/bottle but only a few bottles are available.
Tom Rinaldi is still producing wine as a winemaker and consulting winemaker at Patent Wines and Pellet Estate. I have not reviewed or tasted their wines but hope to do so shortly. I can only assume with Tom at the helm, the wines will also be delicious.
Sláinte,
Michael Kelly
Smith-Madrone Vineyards on Top of Spring Mountain, Napa Valley
Photo ©Michael Kelly
I have written about their wines often as their Chardonnay, Riesling, Cabernet Franc and most recently their Cabernet Sauvignon are not only in the upper tier of wines coming out of Napa but also reasonably priced as a solid value. I had contacted Stu Smith to do a quick visit not to taste the wines, but to update some photos for upcoming stories! I know passing on a tasting of great wines is not something I normally do but had my priorities. Stu still wanted to pour a glass of anything! Here are some recent stories on their wines:
Riesling
Cabernet Franc Story
Cabernet Sauvignon Story
Chardonnay Story
Left to Right: Charles, Stuart and François Photo ©Michael Kelly
The winery was founded in 1971 by Stuart Smith. Today the management of the winery/vineyards are comprised of him and his brother Charles Smith. Charles is also the winemaker along with François Bugué.
We hopped on the gator 4-wheel drive and headed out throughout the winery with Stu pointing out things of interest and asking him to stop so a picture or two could be photographed at various locations.
Photo ©Michael Kelly
When touring the vineyard, this is how close they came to losing their vineyard from the devasting Glass Fire just burning into their property. Recently Stu installed fire hydrants around both the winery and maintenance buildings. He also installed a sprinkler system on the roof of the winery. This was not a simple or inexpensive undertaking. He believes that this will help with “ember suppression” should another Glass fire with high winds occur.
Photo ©Michael Kelly
Stu stopped to view how their Cabernet Sauvignon grapes were doing. These clusters when touched were as hard as marbles. In just a short time, they will progress to the next stage of their metamorphosis to get ready for the harvest.
Stay tuned for more pictures and stories that will be forthcoming.
Sláinte,
Michael Kelly
2022 Smith-Madrone Cabernet Sauvignon – Keep Your Eye on This One!
Photo ©Michael Kelly
Background
Opened this bottle last evening to enjoy a delightful meal. Was expecting a top-notch wine as I had previously tasted their 2021 vintage. What transpired was a wine that exceeded my already high expectations. 2022 Smith-Madrone Cabernet Sauvignon was fragrant, fruit forward and soft going into the palate, yet once there, burst forth with intense dark fruit flavors and brute strength with perfectly enjoyable tannins – a joyous surprise.
The Winery
Photo from vineyards looking east with Napa Valley below and Howell Mtn across the valley. Photo ©Michael Kelly
Smith-Madrone Vineyards is located on 200 acres on top of Spring Mountain west of St. Helena with 38 acres planted in vineyards. The vineyard elevation ranges from 1,300 to 2,000 feet.
Stuart on the left and Charles on the right Photo ©Michael Kelly
The founder, managing partner and enologist is Stuart Smith, Charles Smith is the winemaker, and the associate winemaker is François Bugué. Truly a family affair! All the wines are estate and dry-farmed on top of the mountain. Currently their production is approximately 6,000 cases a year. They produce Chardonnay, Riesling, Cabernet Sauvignon and their iconic Cooks Flat (blend of Cabernet Sauvignon and Cabernet Franc).
Photo ©Michael Kelly
For detailed information on the winery and unique trellis system, you can read the story from a previous visit at:
https://californiawinesandwineries.com/2024/08/14/smith-madrone-vineyards-paradise-found/
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
This wine is their second Cabernet Sauvignon vintage since the Glass Fire in 2020 during which they produced no Cabernet Sauvignon. A story truly reminiscent of The Phoenix!
Photo ©Michael Kelly
On the eyes a deep penetrating purple and crimson coloring. In the glass, medium heavy viscosity. Then on the nose fresh red cherries burst in the olfactory senses with a violet scent. Once on the palate, luscious and impactful red and black berries filled the mouth with a bold and brawny yet caressing flavor with a secondary note of blueberries and light vanilla pipe tobacco. At the finish a strong bold tannin showed the pedigree of this vineyard with their angularness and robustness. The minerality was also noted. This is why I believe this youthful wine will appreciate and improve with aging over the next 12-15 years. The complexity of this wine is astonishing with flavor and character.
The wine consists of 81.5% Cabernet Sauvignon and 18.5% of their award-winning Cabernet Franc. The wine is grown on their hillside estate being non-tilled and sustainably farmed. The wine was aged for 18 months in 50% new French oak. The wine came in at 14.2% alcohol with only 1518 cases being produced and priced at $70/bottle, a remarkable bargain for this quality.
This wine just made my annual list Best Wines Tasted for 2026. Only 2-3% of the 1800 wines tasted during the year make the list which comes out in December each year. My suggestion is to garner 4 or more bottles and have one now and every 2-3 years open another, if you can wait that long!
Photo ©Michael Kelly
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 specially ordered, over a pound filet mignon steak, that was split with my wife. It was BBQ’ed and then seared at 1500 degrees and served medium rare. Served with a French Blu Cheese, butter and chive compote. Accompanied by a Yukon Gold potato and large artichoke. A delicious meal and the wine could have easily gone with a marbled ribeye steak also.
Here is where the Smith-Madrone shined with its fruit forwardness making it a wonderful flavor to the BBQ steak with strength and boldness enough with tannins to “cut through” the meat to making it a delightful meal.
Sláinte,
Michael Kelly
2016 Laura Michael Rutherford Cabernet Sauvignon
The Winery
Photo ©Michael Kelly
My wife and I met Laura at over twenty years ago at her winery. She acquired the property in 1999. Laura has always been a one-woman show until her husband Michael who is now helping in the vineyard management and Laura continues as the winemaker. Laura has focused on small production artisan wines consistently year to year to year. When you visit Laura Michael Wines, it is not a “showy or upstaged” opulence, it is essentially their lifestyle and home. That said after spending some time with Laura, you immediately come away with the appreciation of her craft and pleasant personality. This quiet boutique winery is just outside downtown Calistoga heading east on Lake County Highway.
She currently produces Zinfandel’s, Chardonnay, Pinot Noir from Russian River Valley, two Cabernet Sauvignons one each from Rutherford and Calistoga, a dessert wine made with 50% Zinfandel and 50% Petite Sirah, a Dry Rosé of Zinfandel and finally her flagship wine Bentley, a Cabernet Sauvignon. I still have a few bottles of her Bentley, and one comes up to drink in 2026.
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Last evening pulled a Laura Michael 2016 Rutherford Cabernet Sauvignon. A beautiful dark red on the eyes with a medium heavy viscosity. Aromas of red cherry, sweet pipe tobacco and a hint of mocha. On the palate, additional smooth French oak coat the mouth with a modicum of dark chocolate and peppercorns. The famous Rutherford dust was poking its head out during each sip.
Priced fairly for a classical Calistoga Napa Valley Cabernet Sauvignon at $65. Currently this wine is listed on their website, offering it at $95/bottle and it is the 2017 Vintage.
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 personal DiGiorno pizza as my wife is out of state. This was too much of a contrast with the wine being excellent and pizza being good. Nonetheless, it was still an acceptable meal. Our daughter came over later and helped me enjoy the wine!
Sláinte,
Michael Kelly
First Guests at Our New Home – A Great Pair of People and Wine!
First dinner guests on our folding table and folding chairs!! Dining room table and chairs are on backorder however with these two wines to start the dinner off it was not an issue!! My sister Kathy and step father Ben were the guests this evening. Both wines were filtered, double decanted and opened for 4 hours before dinner.
Link to previous story on 2010 O’Shaughnessy Cab Sauv: https://californiawinesandwineries.com/…/2010…/
Link to a different vintage (2013) of Keenan Cab Franc: https://californiawinesandwineries.com/…/2013-keenan…/
Sláinte,
Michael Kelly
https://californiawinesandwineries.com
“Ten Years After” Tasting Party of 2016 Cabernet Sauvignon Wines
We were invited to a unique wine tasting venue on Saturday at Tremayne’s Concetta Wine Shop in Modesto. Paul Tremayne hosted the event at his wine shop/wine tasting/office (in the process) and Rick Eason provided the wines from his cellar. There was a nominal charge for this event.
Photo ©Michael Kelly
The intent was to see how some very good wines held up over ten years. This was a blind tasting, and the wines were revealed at the conclusion of the event. This was a very interesting and informative tasting.
Photo ©Michael Kelly
Wines were priced from $75 to over $300 a bottle buying them today. Each participant had eight wines already poured for the first flight and then a second flight of six wines was poured. Everyone rated their two best wines from each flight and the worst one from all fourteen wines. A simple vote by a raised hand determined which were the winners and losers.
The top wines that held up the best, surprisingly were not the most expensive. Coming in first place was the Nth Degree by Wente Wines from Livermore at $95. Others rating top honors were Beringer Winery – Steinhauer Ranch, Berringer – Private Reserve, Seaver GTS – $220-$300, Selah – $135. All the wines were drinkable, but a few were “over their prime” and on a slippery slope downwards. Those included Mt Brave – $100-$150 95pts, Karl Lawrence Cellars $75-$85 94 pts, Faust $139, Silver Oak Cellars Napa Valley $150-$175, La Jota Winery $250 95 pts, Silver Oak Cellars Alexander Valley $150-$160, Gemstone $179 – 93 pts all receiving the lower scores.
The balance of wine “in the middle ratings” included Far Niente $170-$350, Seaver NLS Diamond Mtn, BV Georges De LaTour $140-$197.
Concluding the afternoon tasting was a treat of two Cabernet Sauvignon wines being 1996 wines and one 2006. The first was Dunn Vineyards from Howell Mtn and a 1996 Silver Oak Cellar Napa Valley. The third wine was a 2006 Berringer Private Reserve. By a show of hand, recorded Dunn Vineyards held up the best by an overwhelming majority.
Photo ©Michael Kelly
I very much appreciated attending this event and thank you Paul and Rick. Another mention should be for Tom Bender who coordinated this event.
Key take aways from this event are: 1) know how long to hold a wine 2) know how to store a wine for optimum enjoyment 3) price alone is not a criterion for longevity of a bottle.
Sláinte,
Michael Kelly
Super Bowl Weekend – Opened the MVP 2008 Casa Piena Cabernet Sauvignon from Napa Valley
Photo ©Michael Kelly
Background
Casa Piena is the winery founded by Carmen Policy who served as President and CEO of the San Francisco 49’ers from 1991 to 1997. Carmen was involved since 1981 , being friends with Eddie DeBarolo Jr in the executive leadership of the SF 49’ers. His legacy was instrumental in all five of the 49’ers Super Bowl winning teams.
Carmen and his wife lived in San Francisco permanently in 1991. Then later returned to Ohio for five years as President, CEO and part owner of the Cleveland Browns. They wanted to return to San Francisco and managed to move back in 2004. Seeking a change after twenty-five years in professional sports, then they decided to move to Napa Valley. Here they acquired the property in 2003 and planted 10 acres of Cabernet Sauvignon and Cabernet Franc in 2003. The first vintage produced was 2006.
Casa Piena translates to “full house” in Italian and was chosen to honor his five children.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
I originally purchased this wine in 2011 from a friend in Napa Valley who was selling wine for Carmen. Carmen hired renown winemaker Thomas Rivers Brown to produce the wines from his estate vineyard. The current vintage is 2023 and sells for $150/bottle.
First on the eyes a deep ruby and purple coloring with medium-heavy viscosity. Looking at the wine in the glass there is an opulent declaration that it is special. On the nose, fruits of blackberries and black cherries waft delightfully into the senses with floral notes. Once on the palate, this wine shows the “Super Bowl” pedigree of the fruits, along with blueberries and a lovely sweet vanilla pipe tobacco. Finally, at the finish, dusty earth traits combined with luxurious smooth and velvety tannins. The softness of the tannins was like wrapping up in front of the fireplace on a cold evening in a blanket, surrounding each sip.
Photo ©Michael Kelly
The initial assessment was rated 94 points and mentioned to drink before 2015. While it may have lost a little in the tannin structure, it was still an enjoyable bottle. The wine was originally aged 20 months in 80% new French oak and 100% Cabernet Sauvignon and came in at 14.7% alcohol.
The wine was double decanted and put back in the original bottle and allowed to breathe for two hours. This wine will make my annual list of Best Wines Tasted for 2026. Unfortunately, it was the last bottle in the cellar. I would like to taste a more current vintage as reports have stated the vineyard has matured to make some of the best grapes in Napa Valley.
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 this weekend in lieu of the Super Bowl. While the 49’ers, our team of choice, did not make the Super Bowl, thought it appropriate to enjoy this wine. Tonight’s menu was a new dish called Skirt Steak Marinade with Chimichurri Sauce. The ingredients for the marinade were olive oil, fresh squeezed orange juice, fresh squeezed lime juice, soy sauce, Worcestershire sauce, red wine vinegar, minced garlic, skirt steak with kosher salt and pepper to taste. The meat was allowed to marinate for 7 hours.
For the Chimichurri sauce, which was a new recipe and divine, the ingredients included fresh parsley, fresh cilantro, olive oil, diced onion, minced garlic, fresh lime juice, red wine vinegar, crushed red peppers kosher salt and black pepper. All the ingredients were blended in a food processor to form a thick sauce that was drizzled on the meat slices on the dish.
The meat was seared on the barbeque at 1500 degrees for about 4-5 minutes on each side.
Accompanied by cauliflower rice with onions and a modicum of Chimichurri sauce mixed in and fresh sauteed string beans in olive oil and garlic.
While we absolutely enjoyed the marinade and Chimichurri sauce immensely, we were a bit disappointed in the skirt steak toughness. We will endeavor the same recipe next time but substitute the meat with flank steak.
Sláinte,
Michael Kelly
2022 VJB Cellars Aglianico (Sonoma) and 2012 Entre Nous Cabernet Sauvignon (Napa) With A Delicious Meal
Photo ©Michael Kelly
Here is a previous review of the 2021 VJB Cellars Aglianico: https://californiawinesandwineries.com/2021/09/11/eureka-2017-vjb-cellars-estate-aglianico/
Photo ©Michael Kelly
This entire meal was enjoyed with a 2012 Entre Nous Cabernet Sauvignon along with the Aglianico. For a review of this exquisite wine made by Philip Melka that unfortunately is no longer made, can be found at: https://californiawinesandwineries.com/2023/01/03/2009-entre-nous-cabernet-sauvignon-what-a-great-wine/
We started out with various cheeses, crackers and roasted almonds. Additionally, a combination of gourmet potato chips from WINE CHIPS were enjoyed. The WINE CHIPS served were a combination of chips called Blue Cheese, Dry Aged Ribeye and Billionaire’s Bacon. Sorry, no pictures as they were gobbled up quickly!
Photo from Flatiron Pepper Company
We had an enjoyable dinner this weekend catching up with friends. Dinner, we had an all-day marinated tri-tip steak with Chaka sauce and seasoned with applewood smoke salt with Flatiron BBQ Rub was pounded in the steak on both sides. This rub contains chipotle, ancho, habanero, thyme, toasted onion, smoke ghost peppers, roasted garlic and paprika.
Photo ©Michael Kelly
Then seared at 1500 degrees on the BBQ with the center being medium-rare and the ends more medium. Various side dishes were prepared with this dinner. Included were seasoned and baked potato wedges, fresh green beans that were sautéed with garlic, a French Baggett was sliced and dipped in garlic and kosher salt and then toasted and then finished off with a delicious 7-layer salad that was both artistic and scrumptious.
Photo ©Michael Kelly
Here is the entire meal plated minus the salad that was in a separate salad bowl.
Photo ©Michael Kelly
The meal was enjoyed with a 2012 Entre Nous Cabernet Sauvignon along with the VJB Cellars Aglianico that was a very fine pairing.
The dinner was so enjoyable and the company even better!
Sláinte,
Michael Kelly
Two Excellent Meals in Las Vegas – One With 2022 Faust Cabernet Sauvignon Napa Valley
Photo by Havana 1957
We arrived in Las Vegas in time for a late lunch at Havana 1957 Cuban cuisine in the Flamingo Hotel. Had one of the most delicious Ceviche dishes ever! It was called the Tropical Ceviche made with fresh Mahi-Mahi, with tomato, aji cachucha, and Leche de Tigre, served over avocado and cucumber, garnished with fresh cilantro, and accompanied by Japanese sweet potato chips.
Photo ©Michael Kelly
Ordered a Spicy Guava Margarita made with Tequila Jose Cuervo Traditional, triple sec, lime juice, syrup Guava Real, tabasco Jalapeño, dehydrated lime with jalapeño and with slices of Jalapeño and lime. Spicy, refreshing, with your mouth trying hard to process if it was sweet or tangy! Note: for the record more than one was had to try to verify the yin-yang taste of this wonderful drink! Also had one of the best waiters, Brendan who was suggestions and service was spot on.
Photo ©Michael Kelly
While in Las Vegas we met with a good friend of over twenty-five years, Rachel Gabato. Enjoyed a drink or two with her. One of the best things in life is meeting up with a longtime friend and picking up the conversation without missing a beat!
Photo ©Michael Kelly
As an aside, since we were in Las Vegas for another friends wedding, we decided to celebrated our 48th wedding anniversary (Nov 19th) a few days early.
Made reservations at Bugsy & Meyer’s Steakhouse. The name is a nod to Benjamin “Bugsy” Siegel and his business partner Meyer Lansky who opened the original Flamingo. The original Flamingo Hotel opened in December 1946. Since we had a late lunch, we decided to go with their prix fixe menu of Caesar salad with aged parmesan cheese, a small filet mignon with house rub and charred at 1200 degrees with a side of steak fries. Ordered a nice bottle of 2022 Faust Cabernet Sauvignon to pair with the meal.
Photo ©Michael Kelly
And
Photo ©Michael Kelly
Finished the meal with a beautiful Crème Brûlée custard with fresh fruit for dessert.
Photo ©Michael Kelly
A great precursor to the evening reception for Nicole and Harrison at Flamingo Hotel for the wedding on Sunday.
Sláinte,
Michael
A Crocker & Starr Evening with two wines – 2019 Casili 12 and 2013 “Stone Place” Cabernet Sauvignon
Photo ©Michael Kelly
The Wines – “Wine is bottled Poetry” – Robert Louis Stevenson
As stated in title, two wines were chosen this evening for the meal.
Photo ©Michael Kelly
*The First Wine – 2019 Crocker & Starr Casili 12. This wine is a blend of 85% Malbec and 15% Cabernet Sauvignon. While having various years of Casili vintages, each year the blend and percentages change. I wanted one with more Malbec percentage to go with the meat this evening. This bottle was placed in the “Eve” decanter by Riedel. This wine on the eyes was deep violet in coloring and even notes of the violet flower wafted into the senses. On the palate blueberries, black cherries were dominate, with mild oak lurking in the background. On the finish a modicum of dark chocolate and vanilla pipe tobacco, counterbalanced by minerality, and a slightly typical smoky element found in the better Malbec wines. This was exactly the flavors needed this evening. The wine came in at 14.4% alcohol. Wine Advocated rated it 94 points. The vintage currently being released is the Casili 15 and lists at $98/per bottle.
*The Second Wine – 2013 Crocker & Starr “Stone Place” Cabernet Sauvignon
Photo ©Michael Kelly
***
Photo ©Michael Kelly
This wine was enjoyed after dinner while enjoying the warm summer weather on the patio. This was another solid choice as “Stone Place” is one of the premiere wines at Crocker & Starr. On the eyes a dense purple coloring filled the glass. On the nose rice and powerful blackberry wafted from the glass. On the palate, a lush and full-bodied fruit of blackberry and black cherry coated the mouth with “happiness”. On the finish a slight minerality and silky-smooth tannins as they seemed to be on siesta, present but not sharp (personal preference). This did make for a great sipping wine without food and came in at 14.4% alcohol. Wine Advocate rated the wine at 95 points and stated it should drink well for 20-25 years. My assessment is that it should be consumed this year or next as it is getting to its peak. The current release for the “Stone Place” is the 2021 and is listed at $195/bottle by Wine Enthusiast.
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
Our eldest daughter and husband were in town for dinner Friday night from Arizona. Prepared one of our favorite dishes, Carne Asada. Marinate a flank steak for 24 hours in a delicious sauce. The marinade consisted of cilantro, olive oil, reduced soy sauce, fresh squeezed orange juice, fresh squeezed lime, minced garlic, Serrano peppers, cumin, kosher salt and black pepper. All the ingredients were placed in a blender and then placed in a freezer bag with the steak. Additional marinate was kept separate to drizzle on the medium rare steak slices with fresh cilantro sprinkled and fresh limes squeezed when plated.
Accompanied by Mexican Pasta Salad made with corkscrew pasta, black beans, cherry tomatoes, diced jalapeños, fresh cilantro, yellow corn and cut green onions. The dressing consisted of extra-virgin olive oil, fresh squeezed lime juice, red wine vinegar, minced garlic, sea salt and black pepper. Both recipes were new and tasted exceptionally well and topped off with fresh cilantro. Accompanied by Italian herbedFrench bread. The wine provided bold fruits and enough tannins to engulf the beef spicy notes.
Photo ©Michael Kelly
For dessert, a freshly baked pineapple upside down cake from scratch with the juice added to mix, provided a very moist cake and delicious finish to the evening. The local store had no maraschino cherries!
The Winery
Photo from 2 years ago ©Michael Kelly
Pam Starr is simply a Rock Star. I believe she is one of the elite top 10 winemakers in Napa, but she is also much more than this. Knowing Pam Starr and following her exquisite wines for years, just about all would agree! Her technical pedigree comes from UC Davis in Fermentation Science. She started as an intern at Sonoma Cutrer, Edna Valley Vineyard, then six years at Carmenet Winery and then winemaker for Spottswoode Vineyard. In 1997 she and Charlie Crocker established Crocker & Starr.
Photo from Crocker & Starr website
Charlie Crocker comes from one of California’s oldest families, with his grandfather who was involved in the Central Pacific railroad in the mid 1800’s. His family heritage was a force in California’s development. Charlie also was involved in high tech and ran several companies very successfully. He has always had a keen interest in wine. Charlie in 1971 purchased the Dowdell property in St Helena. Today 85 of the 100 acres are planted in the classical Bordeaux grapes. On their website a detailed chronology is provided and makes a very good read.
The blending of these two personalities as a partnership is as smooth as their wine — seamless and magnificent.
What I enjoy most in getting to know Pam, is her genuineness and friendliness. You can stop by and see her in the vineyards, driving a forklift, punching down tubs of grapes, just about anything and everything. She is immersed in the business of “perfection”. Yet she has time, to sit down and talk, provide a bowl of water for your dogs, and even converse about mundane “non-wine issues”. She is above all else, extremely real and kind. Why wouldn’t you like her wine?
Her enthusiasm spills over into her craft of winemaking skills. I am speaking as a customer and wine club member from this perspective. Since meeting Pam, some twenty years ago, her wines started out at a 10 (scale of 1-10) and have remained at this quality the entire time! No easy feat with droughts, fire and wild temperature swings.
Let’s talk about the wines she produces. First, and why I sought Crocker & Starr initially years ago, was her Cabernet Franc. Each year they produce one of the most consistently solid and best Cabernet Francs in the Valley. The wine always shows a deep purple, with concentrates of black raspberries and tobacco. As some Cab Francs can be “strong”, Crocker & Starr‘s are strong in texture, but surprisingly soft and velvety to drink. They have enough balance of structure, tannin and acid to last 10-15 years without fail.
Today they produce a few Cabernet Sauvignon (RLC, Stone Place, One Post), Cabernet Franc and Casali (blend of Cabernet Franc & Malbec). Also, their white Sauvignon Blanc is superb. One newer addition is Brut Rosé. All her red wines and white wines have consistently made my annual list of “Best Wines Tasted” during the year for the last 15 years! See the links to these reviews:
https://californiawinesandwineries.com/2019/12/28/2011-crocker-starr-stone-place-cabernet-sauvignon/
One of their taglines is “Touch the Vines, Taste the Wines”. When visiting the winery, immersion into the vineyard is a prerequisite. In 2021 Cyrus Hazzard joined the Crocker & Starr team as a Partner & President to continue their esteemed tradition.
Slainte,
Michael Kelly