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A Weekend Smorgasbord of Foods and Wines -Napa Valley, Lodi, Sonoma, Paso Robles, France and Calaveras foothills
A few of the Friday Night Wine & Dine Group was able to get together, not once but twice over the weekend. First at the local restaurant and then at one of the houses. The first included two nice specials at Verona18, Mahi Mahi with Mango Chutney and a Pasta Beef Ragu and of course their normal menu.
The second was for an impromptu crab feed including bibs! Two great dishes of fresh crab with clarified butter & lemon and a Fijian crab style dish (coconut milk, prawns, jalapeño peppers, etc.). Everyone brought various side dishes including salads, French bread, garlic French bread, chicken ramen with vegetables and a few other dishes.
Some excellent wine from Napa Valley, Lodi, Sonoma, Paso Robles, France and Calaveras foothills.
Some pictures were taken by me and a few from others.
Looking forward to a few days to recover!
Slainte,
Michael
https://californiawinesandwineries.com
https://www.shadybrookestate.com/wines/rapp-ranch
2009 O’Shaughnessy Estate Winery Cabernet Sauvignon, Mt Veeder
Photo ©Michael Kelly
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
The winery is located on Howell Mountain; however, they do source some fruit from their other estate located on Mount Veeder. So, they offer both Mt Veeder and Howell Mountain vintages of Cabernet Sauvignon.
First thing to notice how well the winery did in selecting the perfect cork that has lasted for over 15 years. Of course, it was stored at the correct temperature and humidity levels.
2009 O’Shaughnessy 100% Cabernet Sauvignon is from the west side of the Napa Valley, Mount Veeder. On the eyes, a dark ruby coloring with medium heavy viscosity. On the nose, a woody but sweet briar, with blackberry and black cherry fruits wafting into the nose. On the palate, extremely concentrated fruits, licorice and black cherry exploded in the mouth with a background of sweet tobacco smoke and leather. Additionally, secondary flavors of dark chocolate were noticed. The finish had some strong tannins, but without any “edginess” which provided for a long velvety crescendo. Rated at 97 points by RP. This wine could easily go another 5 years but why wait?
This wine will make my annual list of Best Wines Tasted for 2025. O’Shaughnessy Winery has made this list for 15+ years annually for their exquisite wines.
For more information on the winery read one of the previously written stories at:
https://californiawinesandwineries.com/2015/12/23/oshaughnessy-estate-wines/
Sláinte,
Michael
2014 Keenan Winery – Irish Eyes Are Smiling on Spring Mountain!
Photo ©Michael Kelly
The Winery
I have been a fan of Keenan wines for over twenty years. Keenan winery is located on Spring Mountain which is one of the unique areas for Cabernet Sauvignon, Cabernet Franc and Merlot wines. Michael Keenan’s 2014 Cabernet Sauvignon, Napa Valley is grown primarily from grapes on the Spring Mountain estate at 1700 foot elevation. I visited the winery and have been to wine pairing dinners with Keenan Winery and always enjoyed every sip.
Photo ©Michael Kelly
One of the hallmarks of Keenan wines is his year-to-year consistency. This is due in part to the viticulture of the estate and the artistry of wine maker Nils Venge. I have enjoyed every wine he has made or acted as the consulting winemaker! Have not had any recent Cabernet Sauvignon’s but will be looking forward to trying some soon.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
The last time I wrote about this wine was in 2021. Last evening, another bottle pulled to see and taste its progression. The 2014 Cabernet Sauvignon was comprised of 78% from Spring Mountain District and 22% from Pope Valley District, both in Napa Valley. This wine was barrel aged for twenty months in 33% new French oak barrels. It comes in at 14.3% alcohol and was purchased back in 2016 at the winery. It may have a couple of years still to go, but right now can’t imagine it getting much better.
Also notice in the picture how this cork was perfectly fitted by the winery and stored for nine years in optimal conditions.
The wine offered on the eyes an intensely deep red/maroon/purple coloring on the eyes appearing almost black and medium heavy viscosity. On the nose, both beautiful aromatics and blend of flowers and old-world rustic dust and bramble filled the senses. Also raspberries provided sufficient fruit to entice one to take the first sip. On the palate, the layers of complexity from both the estate and Pope Valley intermix to provide a mouthful flavor of red stone fruits. On the finish, a long and enduring adventure. Initially some jagged tannins were present, however with the time, they did mellow out to become smooth and comforting. Truly a classic Napa Valley Spring Mountain Cabernet Sauvignon. This wine will make my annual list of Best Wines Tasted for 2025.
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
With the rain finally hitting California, we could not BBQ so we cooked a ribeye steak in a cast iron skillet last evening. Seasoned and topped with two dollops of blue cheese, chives and butter medley. Accompanied by mashed potatoes infused with blue cheese and chives. Always a great food/wine pairing with a steak and big bold Cabernet Sauvignon.
Sláinte,
Michael
2021 Smith-Madrone Vineyards Chardonnay
Photo ©Michael Kelly
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
This is the fourth vintage of Smith-Madrone Chardonnay I have had the opportunity to taste and all have been exquisite. WARNING: if you are a buttery or light Chardonnay wine lover, stop and don’t read this story. However, if you are looking for a bold, layered and scrumptious Chardonnay this is a must read.
This wine being dry farmed, has enough minerality to please a miner during the California Gold Rush! First upon opening the wine, a bouquet of springtime flowers immediately sprang forth almost overwhelming the senses. That typically does not happen! On the eyes, while possessing a light straw or golden coloring and medium body viscosity, something is “different”. Next on the nose, jasmine and honeysuckle aromas abounded. On the palate, minerality and fresh rain on granite stones come bursting to the forefront along with white stone fruits of nectarine and peach. The acidity was pronounced, pointed and clearly targeted for specific food pairings. The finish was crisp, lively and an is extremely dry and well-balanced Chardonnay. A tinge of lemon zest completed the tasting. This Chardonnay was a gem of a find.
The wine is from Spring Mountain, barrel fermented for 10 months in 50% new French oak. It comes in at 14% alcohol. Only 1,001 cases were produced, and it goes for $45/bottle. The wine was just released in January 2025. Again, this will make my annual list of Best Tasted Wines during the year 2025.
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 2021 Smith-Madrone Chardonnay was selected for this meal with its acidity and citrus notes. The dinner was a blackened Swordfish steak. I picked up the fish in the morning at Ohana Seafood in Modesto and looked up various recipes on spices to be used. Choose the ingredients of garlic powder, onion powder, smoked paprika, oregano, basil, thyme cayenne pepper, sea salt, and black pepper. Served with long and short grain rice and plated with pineapple slices. Topped off with minced pineapple salsa, with minced fresh oregano. Sprigs of Tyme were also added on the side. The light citrus and fruit worked wonderfully with the blackened Swordfish. One of the best food and wine pairings in recent memory.
Believe that this wine would be excellent with fresh oysters, seafood, light sauce chicken and sashimi or sushi.
The Winery
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. The Chardonnay grapes come from an elevation of 1,900 to 2,000 feet on a 30% slope! The Founder, managing partner and enologist is Stuart Smith, Charles Smith is the winemaker. Truly a family affair! All the wines are grown and dry-farmed on top of the mountain. Annual production is between 3,000 to 4,000 cases a year. Currently they produce besides their Chardonnay other award-winning wines, Riesling, Cabernet Sauvignon and their iconic Cooks Flat (blend of Cabernet Sauvignon and Cabernet Franc). They are about to release their new Cabernet Franc wine shortly!
Stuart on the left and Charles on the right. Photo ©Michael Kelly
More can be found on their wines & viticulture techniques from a previous story at:
https://californiawinesandwineries.com/2024/08/14/smith-madrone-vineyards-paradise-found/
Sláinte,
Michael
2022 Lavender Ridge Vineyard Grenache – An Elegant Wine in a Bottle
Photo ©Michael Kelly
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
I purchased this wine in April 2024 when visiting Murphys for the day. This wine stood out as one of the better wines enjoyed with wonderful cheese pairings.
First on the eyes an almost translucent light red coloring and medium viscosity. It had a similar look to a light Pinot Noir. That is where the similarity ended. On the nose, a bountiful bouquet of floral aromas wafted into the senses. On the palate, a rich combination of flavorful strawberry and raspberry notes greeted the imbiber. Secondary flavors of light cranberry and clove with other exotic spices came through while sipping and on the elongated finish. The acidity was kept in check also on the finish and excellent as a drink without food wine.
The wine sold for $28/bottle and comes in at 14.4% alcohol.
The Winery
Photo from Lavender Ridge Wines Facebook posting
2018 Lavender Ridge Vineyard tasting room is in the town of Murphys in the lower Sierra Nevada foothills. The tasting room is located at 425 A Main Street and specializes in Rhone varietal wines. They include Cotes du Calaveras Blanc, Viognier, Roussanne, Rolle, Grenache Blanc, Grenache Rose, Grenache, Cotes du Calaveras, Mourvedre, Syrah, Petite Sirah, Alicante Bouschet, Vin Doux and Anniversaire Blanc. They also feature an artisan cheese selection that is unique and has something for just about everyone. To read more about Lavender Ridge, see three previous articles:
Sláinte,
Michael
2014 Chêne Bleu Abélard – A Recurring Favorite
Photo from the winery
I have previously written stories on other vintages and now this story on the 2014. Truly a remarkable wine on so many levels–from the land, the label, the history and the wine. Firstly, the area is in the Rhone Valley and sits on top of a hillside in Provence, near Gigondas. Here is a picture from their website.
Photo from the winery
Secondly, the label is as mysterious and elusive as the wine. The label shows their respect for the land and history. They show dozens of references on the label as to what makes their wine and project so unique. Embedded in the label are five “bunny rabbits”. They used to advertise find them and submit to “Where’s Fluffy?” for a prize from the winery!
Photo ©Michael Kelly
Now add the name and its meaning for the third facet of this wine. Abélard is one of two of their leading wines, Héloïse the other. In the Middle Ages, Abélard was a theologian and philosopher who had an illicit romance with his disciple Héloïse. Unfortunately, they were forced into separation but their love lasted decades of monastic seclusion and correspondence. Abélard, the Grenache blend, is strong, bold and structured. Whereas Héloïse, the Syrah blend, shows a more elegant and softer side with restraint. The winery made both wines showcase their uncompromising commitment of their love, passion and thinking of their vineyard.
Photo ©Michael Kelly
While all of this and I haven’t even begun talking about the wine! If these auxiliary points were not enough to entice you to explore getting this wine, hopefully the description will. Initially when pulling this out of the cellar with a listing of Grenache/Syrah, I was expecting a mild and light French Grenache. This was so far from reality. This is perhaps one of the largest and extremely robust French wines I have had the opportunity to drink. This is a blend of 85% Grenache and 15% Syrah that spent 18 months in French oak barrels.
On the eyes, it is a deep ruby red and medium-heavy weight. On the nose, aromas of blueberries, licorice and black berries almost overwhelm the senses. The spices of various herbs (pepper & sage) linger in the background. On the palate, one is astonished with the liveliness of raspberries, cherry and mocha which make this wine plush and layered. The finish offers up supple tannins with just enough oak to provide “a passing hint of old world” winemaking. This is truly a rich and concentrated offering. Big and bold only begin to describe this wine.
It has been a Best Wine Tasted in previous years and will once again be on my list for 2025.
This is a must wine to be sought after for a memorable experience.
Slainte,
Michael
https://californiawinesandwineries.com
https://www.chenebleu.com
2022 Wood Family Vineyards “One Oak Vineyard” Merlot
Photo ©Michael Kelly
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Paul Giamatti, the actor in the iconic movie “Sideways” playing the role as Miles and his disdain of Merlot almost killed this wondrous grape varietal in California. Even after two decades with Paul’s comments, Merlot is slowing recovering from his disparaging comments on the varietal. His classic comments range from “No, if anyone orders Merlot, I’m leaving” to “I am NOT drinking any ####### Merlot!” only begins to frame the movie. A great book that just came out is called “Sideways Uncorked” by Kirk and Mira Advani Honeycutt recaps the Merlot saga as well as the rise of Pinot Noir. Many did not understand the significance of the end of the movie with Miles saving a bottle of Chateau Cheval Blanc a blend of Merlot and Cabernet Franc that he was saving for a special occasion! He ended the movie confirming his love of Merlot!!
This 2022 Merlot is one fierce wine and not a weak or wimpy Merlot. The color in the glass is your first clue this is a different Merlot. The color is dark purple/maroon and intriguing with a medium heavy viscosity on the eyes. On the nose, chocolate covered berries, ripe plum and vanilla waft into the senses. On the palate, it is a bit of a paradox as this is both your warm and cuddly drink that is relaxing and comforting to sip. Yet you are awakened with the first sip to an explosive mouthful of Bing cherries, plums, jagged and yet silky tannins with subtle earthy tones of bramble and minerality. The finish has a textual feel, and a complex layered structure continues to enhance the wine drinker. The words chewy and masculine almost come to mind in describing this beautiful wine. While having so many brawny characteristics, it still presents at the finish as elegant and charming. This is a Merlot to absolutely enjoy today, with or without food. Alcohol is 14.8 % with 8 barrels being produced. The wine is 100% Merlot and aged 18 months in French oak barrels. This wine will be released mid-February 2025. Price has not been released.
Photo ©Michael Kelly
It is not required to have this wine in the bathtub, but perhaps worth exploring? This wine will be tasted again soon as I believe it will make the Best Wines Tasted list for 2025.
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 have with a new dish this evening called stuffed pepper casserole. A great wintertime comfort food consisting of chopped yellow onions, diced orange bell pepper, ground beef, tomato paste, kosher salt, ground cumin, paprika, Worcestershire sauce, black pepper, minced garlic, chopped vine-ripened tomatoes, long-grain white rice and chopped parsley. The bell pepper and ground beef were first cooked in a skillet before other ingredients being added and then baked. Shredded combination of Colby and jack cheese were added and baked on top for a few minutes. Accompanied by sauteed zucchini, summer squash and mushrooms and garlic French bread.
The fruit and tannins from the Merlot wine wrapped each morsel of the beef and spices of the casserole (bell pepper) to make a tangy and delicious meal.
The Winery
Picture from Wood Family Vineyard, Rhonda and Harrison Wood
Over 20 years ago, I believe this was one of Rhonda Wood’s first wines produced and continues to be a crowd pleaser. Now her 2022 Wood Family Vineyards “One Oak Vineyard” Merlot will most definitely be an award-winning wine. Located in eastern Livermore Valley with Rhonda Wood owner & winemaker. You can read more about her background from airline pilot to award winning winemaker at:
https://californiawinesandwineries.com/2016/02/10/wood-family-vineyards-2
Sláinte,
Michael
2021 Wautoma Springs Cabernet Franc
The Winery
Photo from and of Wautoma Spring Winery Tasting Room
I have not personally visited the winery but was intrigued by their award prowess and having tasted one of their wines and was impressed. The winey is in southern Washington in Prosser, near the Yakima River in the Columbia Valley. The winery consists of two owners, Jessica Munnell and Tom Merkle. Tom is a second-generation grape grower. He started planting his first vineyard in 1999 with Cabernet Sauvignon exclusively. He has sold his grapes to many of the more reputable wineries in Washington.
Photo from Wautoma Springs Winery
Jessica, a winemaker from Australia had moved to Washington working at Snoqualmie, Chateau Ste Michelle Canoe Ridge, Mercer Wine Estate and Vintage Wine Estates. Her wines were recognized as top quality and awarded locally, nationally and internationally. She spoke with Tom about working together in 2008. Instantly a partnership formed and became Wautoma Wines, producing great Cabernet Sauvignon wine from Wautoma Springs Vineyard. A great team collaboration of vineyard management and winemaking!
Photo from Wautoma Springs Winery
In 2016 they hired Rachel Mercer and opened a tasting room. In 2019 the tasting room in Prosser, WA opened. Since then, an additional tasting room opened in Woodinville. Their tag is line is simple and to the point “our story is in every bottle”.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
This Cabernet Franc from the pour and aroma immediately got my attention. Not having tasted it before, the wine announced itself, garnering attention! First on the eyes a rather dark and brooding Cabernet Franc from Washington with medium viscosity. Aromas rose up to greet the senses with spices and red/black fruits. On the palate, juicy ripe plums and raspberries danced gleefully in the mouth. Secondary flavors of blueberries and soft vanilla were present and counterbalanced with herbal notes. On the finish it was very pristine and clean with mellow oak notes and tannins that were present, yet round and soft.
The wine is 14.5% alcohol and aged in 20% new French oak with only 234 cases produced. As previously mentioned, this wine deserved attention. Its awards are astonishing including:
2024 San Francisco Chronicle Competition winning Double Gold
2024 Los Angeles Invitational Wine & Spirits Challenge winning Double Gold and 96 points.
The name for this wine “Fork & Spoon” at first took me back. The background on the unique name (which they give to every wine produced), came from their Cabernet Franc being a rich wine with blue fruits and less pyrazines than most Cabernet Franc’s, with rounded tannins, made it a delicious food friendly wine. When trying to think of a name, the idea of food pairing came up and “thought of those meals where you find yourself digging in with a fork and spoon to get every last bite”.
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
Brought this wine to our “Friday Night Wine and Dine” at a local restaurant. Thinking of a pasta dish before arriving, but with a Mahi Mahi special with a mango chutney, I could not pass it up. Accompanied by risotto and fresh vegetables. A bit reluctant to have this wine with the fish and yet it worked reasonably well. Should I get a chance to try this wine again, I will pair it with pork or beef dish.
Photo ©Michael Kelly
We enjoyed a few other wines this evening which others brought to the dinner from various California AVA’s/districts: Lodi, Paso Robles, Livermore Valley, Santa Ynez Valley and Anderson Valley
Sláinte,
Michael
2020 Derthona Timorasso, Colli Tortonesi DOC, A Rare Find
Photo ©Michael Kelly
Background on Timorasso
I was introduced to this wine about 1 ½ years back by a friend and SOMM Fran Cunniffe at a small tasting at Prima Vini Wine Shop in Dublin, California. Thoroughly enjoyed the wine and picked up two bottles awaiting the right food & wine pairing opportunity.
This wine comes from the Piedmont region of Italy from the city of Tortona. The village is halfway between Milan and Genoa. While Piedmont is renowned for its gorgeous red wines (Barbera, Dolcetto, etc.) it is also the home of Timorasso. This grape has been around since the Middle Ages but with the advent of phylloxera and the Second World War it was quickly disappearing. Additionally, this grape varietal almost went extinct due to the finicky nature of the vines: double/triple buds at break, low yields and more desirable wines from the area. Many farmers wanted to replant with more well-known grape vines. Its survivability is credited to one man, Walter Massa a local farmer from Monleale a village in Piedmont who believed in the grape. In 1980’s it was almost extinct. By the 1990’s Walter and other local producers had continued to plant grapevines. Today over 20 wineries are producing Timorasso. It is key to the Colli Toronesi DOC. To be produced as a varietal from Colli Tortonesi region, it must constitute at least 85% of the Timorasso grape and the balance can be Moscato Bianco and Favorita (Vermentino).
The Wine “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
This wine has a unique texture and layers upon layers of panache! On the eyes, a straw light-colored golden hue. On the nose, both floral and fruity notes waft into the senses. Classical Timorasso may have notes of acacia, Hawthorne, peach, honey and tropical fruits. This one from the Oddero family provided wide-reaching floral scents coupled with minerality. On the palate yellow apple was dominant. The uniqueness of this grape is the mouth filling and heavy body white wine. Soft tropical fruit was secondary but present. A generous finish of refreshing delight with well-balanced acidity and texture. This wine scored 91 points and sells for about $36/bottle. When aged, it is sometimes referred to as a “white Barolo” or “white wine for red wine drinkers”.
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
While having a heavy mouth feel white wine it is still mild and meant to go with light and medium bodied fish. While in Modesto yesterday picked up a fresh piece of Tuna at Ohana Seafood. Rubbed with olive oil, Himalayan Sea salt, black pepper and seared quickly on the BBQ. Served with a homemade medley of cut up pineapple, mango and Mandarin oranges with red pepper flakes and sliced green onions. Accompanied by brown rice.
Photo ©Michael Kelly
The tuna was prepared perfectly being seared on the outside and rare on the inside!
This Timorasso was a perfect match in complementing and not overwhelming the fish. A very good food and wine pairing.
Sláinte,
Michael
2019 Barra of Mendocino Zinfandel
Photo of bottle with old label ©Michael Kelly
Background on CCOF (California Certified Organic Farmers)
To understand the winery, it is essential to understand what organic farming and certification entails. A very brief explanation, when Charlie Barra started the winery almost 40 years ago, he undertook a Herculean task of making it organic on his terms. In his words “Yes it’s more work (annual audits/certifications, paperwork, labor requirements), more risk (crop devastation from pests) and not necessarily a bigger payout, buts essential to the well-being of this planet”. His vision was remarkable.
The BARRA of Mendocino has been CCOF for over 20 years and took 3 years of inspections prior to becoming complete. Charlie’s favorite saying is that he had been farming organically for over 55 years! Organic certification requires the vineyards are maintained without conventional pesticides or herbicides, synthetic fertilizers, sewage sludge, bioengineering or ionizing radiation. Crop covers, of bell beans, red clover and peas are planted between the rows of vines and when flowering is then turned back into the soil for nutrients for the vineyards/grapes. The micro-organisms in the soil allow the vines to utilize the nutrients efficiently.
History of the Winery
Charlie followed his father and maternal grandfather who migrated to Mendocino County from Piedmont, Italy in 1906. Charlie began farming grapes in the mid 1940’s and in 1954 purchased Redwood Valley Vineyards. He worked vigorously with Karl Wente, Robert Mondavi and others to be one of the first growers of many varietals planted on the North Coast. Today the ranch grows organically Pinot Noir, Zinfandel, Cabernet Sauvignon, Sangiovese, Merlot, Petite Sirah, Chardonnay, Pinot Blanc and Muscat Canelli. Besides the BARRA of Mendocino label, they have two other labels, Girasole Vineyards and CORO Mendocino. Charlie passed in 2019 and his wife of Martha who worked with him for almost 40 years, is heading the family winery which now stands at 350 acres and a 2.8-million-gallon custom crush facility. They launched the BARRA of Mendocino Brand in 1997 and the Girasole Brand in 2003. Their son and daughter also have major responsibilities to keep the “family farm” running.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
The organic grapes come from the Bella Collina ranch and were hand harvested. The must was mixed twice a day to extract a beautiful color, flavor and smooth tannins. They strove for “a deep ruby color with flashes and jewel tones” and by all accounts achieved their goal.
First on the eyes a mesmerizing color of purple and ruby awaits the partaker of this wine with medium viscosity. On the nose, the aroma of fresh cherry pie in grandma’s kitchen is the predominant scent. Once on the palate, the red Bing cherries along with raspberry and Christmas spices (specifically clove and cinnamon) dance merrily in the mouth. Red licorice finished off the symphony of tastes. On the finish a dry Zinfandel with a tinge of sweetness of vanilla for the finale.
This wine is 89% Zinfandel and 11% Petite Sirah and aged 17 months in 20% new French oak barrels. Only 243 cases were produced, and the suggested retail is $24/bottle. That is a phenomenal value for the layers of enjoyment for this dry Zinfandel wine from Mendocino County coming in at 14.8% alcohol. Their current release with the new logo, is the 2021 and lists at $26/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
Paired last evening was a slow cooker Mongolian beef dish. Using a tenderized flank steak cut up in small pieces and cooked for 3 hours. First browned on the stove and then placed in the slow cooker with cornstarch, sesame oil, minced garlic, soy sauce, brown sugar and water. Served garnished with green onions slices and sesame seeds. Accompanied by a fresh garden salad and brown rice.
The jammy fruit and spice of the Zinfandel complemented the beef’s sweet and savory elements. A very good food and wine pairing this evening.
This wine made the Best Wines tasted back in 2022 for the bountiful flavors and tastes in the up to $50 category! Less than 2% of all wines tasted make my annual listing for “Best Wines” during any given year! Additionally, at the price point, it is an absolute deal! It will once again make my Best Wines Tasted for 2025.
Sláinte,
Michael