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2023 Cellar 13 Chardonnay – Award Winning Chardonnay With A Heritage
Photo courtesy of Cellar 13
The Winery
Cellar 13 is owned by Darin Winton and “13” is Darin’s lucky number and thus the name of the winery. Also, Darin’s heritage is Cherokee Indian and many of the wine names reflect the native language. Even before retiring from a local municipality, Darin got his start doing volunteer work at 3 Steves Winery in Livermore on his vacation, since he enjoyed their wines 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, this 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 assists in the marketing and sales for Cellar 13.
Photo from Cellar 13
Just two years later in 2019, his 2017 Chardonnay won Double Gold at the San Francisco Wine Competition – a real accomplishment and validation for his new venture. So now in 2023 he has won the following awards for his Chardonnay:
* 2017 Chardonnay – Double Gold – 2019 SF Chronicle Wine Competition
* 2018 Chardonnay – Gold Medal Winner 94 points – 2023 Sunset International Wine Competition
* 2019 Chardonnay – Best in Class Winner – 2021 Livermore Valley Uncorked Wine Competition (Best Chardonnay in Livermore), Gold Medal Winner – 2021 SF Chronicle Wine Competition
Recently he won the following awards/score from Sunset International Wine Competition:
Photo from Cellar 13
In 2017 Darin produced 180 cases and in 2019 production increased to 475 cases. Beyond 2020, Darin has created a wine club and in 2023 produced about 800 cases. He has introduced many new wines into his portfolio (Albariño, Cabernet Sauvignon, Merlot, Cabernet Franc and both white and red blends. All his wines are winning awards from various organizations! He is a man on mission to bring some extraordinary wines to market in a very short time!
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
This is the 4th vintage of Cellar 13’s award winning Chardonnay. It was aged 8 months in 20% new French oak, 60% in neutral oak and 20% in stainless steel. The wine provided a good acidity and balance with the fruit. The grapes came from the Kalthoff Common vineyard in Livermore AVA.
First, on the eyes a medium tone of gold glistened in the glass for the fresh and clean Chardonnay. The wine had a medium viscosity with a slight bent towards medium-heavy. On the nose unmistakenly green apples rose to meet the imbiber. On the palate the same green apples were the dominant taste in the mouth. Secondary flavors were debated during the meal as being similar to a faint Sauvignon Blanc with lemon and even lime being present in restrained quantities. On the finish only a hint of oak with an earthy and stone fruit providing a complete finish.
The wine is 13.9% alcohol and sells for $33/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 food pairing was a lemon chicken dish with lemon juice, lemon zest, olive oil, white wine and butter. Accompanied by long and short grain rice and sautéed snap peas. The wine paired extremely well with the lemon chicken and the fresh zesty Chardonnay for a very nice meal.
Photo ©Michael Kelly
That said, I was really looking forward to dessert! A freshly made pineapple upside down cake made the meal complete! Note: the wine was not paired with the cake!
Sláinte,
Michael
2021 Smith-Madrone Cabernet Sauvignon – A Dichotomy?
Photo ©Michael Kelly
A dichotomy as defined by Cambridge Dictionary is “a difference between two completely opposite ideas or things”. This was the case with this Smith-Madrone Cabernet Sauvignon, fragrant, fruit forward and soft going into the palate, yet once there, burst forth with intense flavor and brute strength and enjoyable tannins a wonderful 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).
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 the first Cabernet Sauvignon vintage since the Glass Fire in 2020 during which they produced no Cabernet Sauvignon. On the eyes a deep penetrating purple and crimson coloring. In the glass medium to medium heavy viscosity. Then on the nose fresh red cherries burst in the olfactory senses with a bramble scent. Once on the palate, luscious and impactful red berries filled the mouth with a soft caressing flavor with a secondary note of blueberries and light vanilla pipe tobacco. Expecting a soft and abbreviated finish, this is where the dichotomy came forth. Strong bold tannins showed the pedigree of this vineyard with their jagged tannins. This is why I believe this youthful wine will appreciate and improve with aging over the next 10 years.
Photo ©Michael Kelly
The wine is a blend of 81.9% Cabernet Sauvignon, 17.7% Cabernet Franc and .4% Petit Verdot. It was barrel aged 18 months in 65% new French oak. 1,652 cases were produced, and the retail price is $65/bottle. For a Spring Mountain Cabernet Sauvignon this is perhaps one of the best bargains 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
Paired this evening with a ribeye steak seared on the BBQ at 1500 degrees and served medium to medium rare. Accompanied by roasted quartered and seasoned potatoes and steamed broccoli.
Photo ©Michael Kelly
Also a wonderful baby spinach salad was prepared with Bartlett pear slices, bacon and Point Reyes crumbled blue cheese. A homemade balsamic dressing was drizzled on the salad.
Here is where the Smith-Madrone shined with its fruit forwardness making it a wonderful flavor to the BBQ steak and yet strong and bold enough with tannins to “cut through” the meat to make it a delightful meal.
Sláinte,
Michael
Two Carménère Wines: Cuda Ridge Livermore Valley and Spangler Vineyards Oregon
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.
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 inCarménère, 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 like the use of Merlot in formulating an enjoyable blend. Chile produces a 100% Carménère which has a cherry and fruity flavor but has traces of smoke and earthy notes with the inky coloration
The Background for this story
With its limited quantities being produced I am always interested in finding this wine to taste and how it is produced. Larry Dino, the owner and winemaker of Cuda Ridges Wines in Livermore produces two Carménère wines. Pat Spangler in Oregon produces one Carménère wine. Both wineries offer different vintages of each. So last night decided to compare and contrast the two.
Photo ©Michael Kelly
Had both wines side by side last evening with a 24-hour tenderized and marinated flank steak. It was seared on the BBQ at 1500 degrees. The marinade included fresh cilantro leaves, olive oil, orange juice, lime juice, minced garlic, several minced jalapeno with seeds, ground cumin, black pepper and kosher salt. It was served with fresh lime wedges squeezed onto the meat. Accompanied by roasted Brussel sprouts, mashed potatoes with blue cheese and garlic French bread.
Photo ©Michael Kelly
Cuda Ridge Wines 2022 Carménère is from the Casa de Vinas vineyard. This wine lived up to and exceeded most of the key characteristics of Carménère. On the eyes, a medium-heavy viscosity wine with a unique inviting deep purple coloration. On the nose, ripe Bing cherries greeted the senses along with violet fragrance. The palate is where this wine excelled. First the bright cherry taste was intense and concentrated. Plums and dark fruits then came forth with a hint of soft dry and with a tinge of earthen tones (minerality and forest floor) with black tea in the background. The earthen notes are generally found in Chilean Carménère but not found too often in California. The finish was long lasting with mocha and pepper finishing off the enjoyment with vanilla and soft tannins making it a round and enjoyable wine. It is 100% Carménère grapes and comes in at 13.5% alcohol. It was released in September and sells for $50/bottle. Only 49 cases were produced. Barrel treatment was 19 months in 50% new French oak and 50% in once used American oak. It has not been submitted yet into competitions.
Photo ©Michael Kelly
Spangler Vineyards was a 2020 Carménère from southern Oregon vineyard called Crater View. The color was again a dark and enticing coloration. On the nose, aromas of cherry and mocha dominate. On the palate, this was a strong and bold Carménère more reminiscent of a Chilean Carménère. On the palate, this was gritty and bold demanding your attention to its pedigree. Key was a “wet forest floor” quality that was tantalizing and delicious. Red plum and green peppercorns, while different flavors, danced in rhythm in the mouth. At the conclusion a chewy and hearty wine, with leather and the concentrated fruits of plum and cherries provided a long finish. The tannins were structured and present and spicy. The wine sells for $39/bottle and comes in at 14.4% alcohol. Only 142 cases were produced. Barrel treatment was 18 months in 1/3 new, 1/3 one year old and 1/3 two-year-old. The barrels were 50% American and 50% French. This wine has won 95 points & Double Gold from Oregon Wine Award competition and 93 points from Cascadia International.
Photo ©Michael Kelly
While trying simply to comprehend each on its own merits and uniqueness, both were truly appreciated at dinner with the meat. After dinner both were also enjoyed alone themselves. Cuda Ridge Carménère was a tad softer and milder with less tannins. Spangler Vineyards possessed less vanilla (in a conversation with Pat) and spicier with red roasted peppers and peppers and black ground pepper purposely and more like a Chilean Carménère. Cuda Ridge was more aromatic with violets wafting into the senses. The coloring was almost identical with Spangler having just a slightly lighter crimson ring in the glass.
Discerning wine aficionados will be happily content with both Carménère wines!
I know I definitely was enthralled by both, and they will make my annual Best Wines of the Year that were tasted in 2024. That list is reserved for 1-2% of the 1600 to 1800 wines tasted during the year.
Sláinte,
Michael
https://californiawinesandwineries.com
2020 Spangler Vineyards Cabernet Franc – One of the Best Ever Tasted!
Background
Photo ©Michael Kelly
At the 5th International Cabernet Franc Wine Competition & Celebration (April 2024), Spangler Vineyards 2019 Cabernet Franc won Best of Show from the People’s Choice Judges in the Northwest Division. They also won a Double Gold Medal from the People’s Choice Judges. The Professional Judges awarded them a Silver Medal. This division was for Cabernet Franc varietal wines representing a minimum of 75% Cabernet Franc grapes coming from Oregon and Washington in the Northwest Division.
Pat Spangler sent me a bottle of his newest release, the 2020 Cabernet Franc and below is the story for this vintage.
The Winery
Photo from Spangler Vineyards website
Spangler Vineyards is located at 491 Winery Lane, in Roseburg, Oregon. Roseburg is halfway between Eugene and Grants Pass and is considered southern Oregon next to Hwy 5. Pat Spangler moved from Chicago, initially looking for a winery in Sonoma County, but found an established winery for sale in Oregon in 2004. Once on the property the warm weather and various micro-climates were perfect for him to pursue his passion for Bordeaux varietal wines, especially Cabernet Franc and Cabernet Sauvignon.
His wines are focused on big, bold red wines such as Cabernet Sauvignon, Cabernet Franc and Merlot. He also features some Rhone favorites such as Syrah, Petite Sirah and Viognier. Additionally various sparkling wines, an unoaked Chardonnay and others fill out his offering. The total production is around 2,500 cases with almost all going to the wine club members.
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Today’s vintage is the 2020 with 14.7% alcohol and still priced at $32/bottle. The 2020 has already won the following awards:
*Gold Medal – Best of Class – Cascadia International
*Gold Medal – San Francisco Chronicle Competition
*90 Points and Gold Medal at BTI/Tastings.com
*90 Points and Gold Medal at Oregon Wine Awards
Photo ©Michael Kelly
First on the eyes a deep ruby red coloring and medium-heavy viscosity. On the nose aromatic aromas waft into the olfactory sense of violets and cherries. On the palate this is no ordinary Cabernet Franc, it is one of statement and commands your attention to its pedigree. Earthiness, vanilla and with blackberry swirl with abundance in the palate. On the finish, black pepper and leather are dominant with a chewy and delicious finish with just a modicum of oak. This is an exceptional Cabernet Franc not only for Oregon, but for the entire west coast including California. A bold statement and worthy of this comment! Only 186 cases were produced and in barrel for 18 months.
In a follow up conversation with Pat, he mentioned the diurnal swings in the Roseburg area are some of the most dramatic in the USA. For example, the day we spoke, it was going to be a high of 102 and a low of 51 degrees! The warm days and cool evenings are ideal for Cabernet Franc (and other varieties).
This wine will make my annual Best Wines tasted during 2024. That list is reserved for roughly 1 to 2% of the 1600-1800 wines tasted during the year! That list comes out each December. I cannot stress how solid this wine represents the true character of Cabernet Franc.
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 pairing this evening was a seared and BBQ’ed filet mignon to a radiant pink medium rare level. Served with Point Reyes Blue Cheese sprinkled on top. Accompanied by a Yukon potato and an artichoke and a side salad consisting fresh baby spinach, bacon, sliced apple, dried cranberries and pecans with balsamic dressing.
Besides being a scrumptious meal and being in awe of the quality of the wine, one of the most enjoyable food and wine pairing this evening in some time!
Sláinte,
Michael
Wood Family Vineyards Release Party and Gourmet Cheese Pairings
Attended a large and fun event Sunday in Livermore Valley at Wood Family Vineyards release party. The event was to release their 2022 iconic “Against the Grain” Bourbon Barrel Aged Red Wine and highlighting other wines with artisan cheese pairings. Livermore Cheese Monger from The Cheese Parlor teamed up with Wood Family Vineyards having chosen gourmet cheeses to perfectly complement four Wood Family Wines.
Picture of Rhonda Wood Photo ©Michael Kelly
We attended the second session with several friends and met many new ones! As guests arrived at the front door, they were poured a glass of the 2023 “Para Mas Amigas” Chardonnay as they strolled and mingled with other guests. The wine and cheese pairings were set up in the working portion of the winery.
To acclimate the palate, a round red wine was offered being their 2022 Malbec to start the procession of wine and cheese pairings.
First up on the pairings was their wonderful 2022 Cabernet Franc paired with Sweet Annie Aged Sheep Milk Gouda (a crowd favorite). The cheese offered a nutty, caramel sweetness in each bite. It possessed a firm texture and melted effortlessly on the palate.
Photo ©Michael Kelly
The next station was the smooth and delicious 2022 Petit Verdot which seemed to have won over our small group of friends. The cheese possessed a creamy texture with a tangy flavor profile showcasing goat’s milk. Herbal and floral notes abounded of the wine and paired exquisitely with the Gouda cheese.
Photo ©Michael Kelly
One of the most unique and thought-provoking pairings was the 2022 Petite Sirah with Coopers Hill Onion and Chive Cheddar.
Photo from Wood Family Vineyards
Inspired by the Cooper’s Hill Rolling Tradition, the sharp cheddar combines caramelized onion and fresh chive. The ultra creamy texture, combined with the robust flavor was nothing short of spectacular. For more on Cooper’s Hill event click: https://www.youtube.com/shorts/wky4Ok5Ua5E?feature=share
The last tasting was the “Against the Grain” Bourbon Barreled Aged Red Wine. This was paired with Challerhocker Cow’s Milk Alpine Cheese.
Photo ©Michael Kelly
The cheese comes from the Swiss Alps near Zurich and is semi-hard and known for its complex, earthy flavor and nutty notes. Aged in traditional wooden caves and once on the palate is creamy and shows caramel and hints of various spices.
Photo from Wood Family Vineyards
The cheese is easily known due to its unique picture on the rind. The cheese maker put pictures of his grandchildren on it.
Picture of Harrison Wood Photo ©Michael Kelly
The event appealed to many folks from a casual wine tasting to a thought provoking and intense exploration of the cheese and wine pairing. Well done Wood Family Vineyards!
Sláinte,
Michael
https://californiawinesandwineries.com
https://woodfamilyvineyards.com/
For stories on each of the wines go to https://californiawinesandwineries.com and view on a laptop computer. On the right-hand side of the page put in the varietal in the search engine.
Fielder’s Choice on the Wine Tonight – VJB Cellars Cabernet Sauvignon or Wood Family Vineyards Zinfandel
Photo ©Michael Kelly
Last evening it was a toss up on which wine to go with one of our standby comfort foods, a spicy jalapeño meatloaf. The traditional approach is to have a strong tannic wine like a Cabernet Sauvignon to “cut” the fat of the hamburger meat. It also would pair well with the tomato sauce in the recipe.
Photo ©Michael Kelly
As this was a spicy meatloaf with minced jalapeño peppers mixed into the meatloaf, for an awesome spicy and flavorful dish. The thought here was to “calm down” the intensity of the spice with an enveloping dry but fruit forward semi-sweet Zinfandel.
The meatloaf consisted of both 85% and 93% fat free ground beef. Ingredients included panko breadcrumbs, egg, 6-8 minced jalapeño peppers (1/2 with seeds), minced garlic cloves, shredded sharp cheddar, tomato sauce, Worcestershire sauce, Dijon mustard, honey and chili powder.
Photo ©Michael Kelly
The meal was accompanied by a cheesy jalapeño bread that was tangy and delicious. Also sauteed halved small potatoes, asparagus and mushrooms.
Photo ©Michael Kelly
In the end the meatloaf was not quite as hot as we were expecting, so the Cabernet Sauvignon wines were the best choice for the evening. They included the previous mentioned wines, a 2020 VJB Cellars “Dante” Cabernet Sauvignon and a 2013 Outpost “True Vineyard” Cabernet Sauvignon.
Photo ©Michael Kelly
For good measure we also brought out a 2014 YoungInglewood Cabernet Franc. All the wines were very good and Cabernet Sauvignon was the best choice amongst the table voting.
Sláinte,
Michael
https://californiawinesandwineries.com
https://woodfamilyvineyards.com/
2013 YoungInglewood Cabernet Franc – Showing the Art of Funambulism
The Winery
Photo ©Michael Kelly
Opened one of our prized Napa Cabernet Franc’s last night. YoungInglewood is one of my top ten Cabernet Franc wines of Napa Valley. It is a small family winery located in the southern edge of Saint Helena up against the western mountains in Napa Valley. YoungInglewood is a boutique winery, which has consistently produced deep and concentrated red wines.
Attended a wine release event last weekend and enjoyed tasting their 2023 Vin Clair Rosé, 2022 Aligoté, 2022 Linda Vista Chardonnay, 2021 Estate Cabernet Sauvignon, 2021 Estate Cabernet Franc, 2022 Cuvee Edie Pinot Noir, 2020 Petit Verdot and 2020 Malbec.
Photo ©Michael Kelly
The day was complete with a delicious Paella served by Chef Gary Penir and listening to music on the patio from The Gypsy Trio.
Photo ©Michael Kelly
The Youngs, Jim & Jacky had many years in France and have purposed to make wines that reflect the traditional roots and values, with a Napa Valley twist. I had written about YoungInglewood in a previous article in 2016 in more detail. You can click on this to read their story at
https://californiawinesandwineries.com/2016/02/16/younginglewood/ .
Photo ©Michael Kelly
I have been an admirer of the winery since their inception and have always stated their label of the tightrope walker represents one of the best labels – the parallelism between showing how the tightrope walker reaching a safe destination and the winemaker balancing so many facets of the production to arrive at the destination with a grand product. This includes vineyard management, canopy trimming, dropping fruit, harvesting at the precise moment to extract the perfect juice, formulating the right blend, keeping tannins and fruit in check, etc. I seldom talk about wine labels but theirs is the exception. The label is one of the simplest yet says so much about their wine with the balancing of the tightrope walker. This is a paradigm for balance in the fruit, tannins, acidity and color. A little too much of any one item, and a misstep happens. Even deeper is their aspiring sense of balance in life, starting in the vineyards with organic and sustainable practices. All of this requires the balance and finesse summed up by a tightrope walker! Funambulism is the art of tightrope walking.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
This 2013 Cabernet Franc was aged 22 months in 100% French oak, with 60% being new barrels. Only 300 cases were produced of this vintage. It is a mother/son team heading the wine making, Jacky and Scott Young, for this lush and extremely intense wine. The current release is the 2021 and goes for $150/bottle.
On the eyes one can only anticipate what the dense dark red and purple juice will taste like. On the nose, aromas of black cherries and raspberry engulf the olfactory senses. On the palate, vanilla, dark chocolate, clove, licorice, plum with a hint of soft lingering pipe tobacco & leather conjoin to make an expression of wine so delicious and yet graceful. The finish is smooth, integral, long and the defined tannins are present yet subdued. The structure of this wine is excellent. When finished savoring each sip you are left in amazement and awe of experiencing this wine.
Sláinte,
Michael
2019 Smith-Madrone Vineyards and Pad Thai – A Perfect Marriage
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 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).
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
A quick background on Riesling. It is the 20th most grown variety and in “terms of importance for quality wines, it is usually included in the top three white wine varieties together with Chardonnay and Sauvignon Blanc planted world wide” per Wikipedia. Riesling is adaptable to growing in both warm and cool climates with the flavors varying per temperature respectively of citrus and peach notes for warm, apple and tree fruit for cooler temperature regions.
In the California Dept of Food & Agriculture Grape Crush white wine harvest in 2023 was 1,709,270 tons. Riesling was only 34,057 tons, but it showed an increase of 6% outpacing Chardonnay and Sauvignon Blanc.
Photo ©Michael Kelly
The 2019 Riesling is extremely aromatic with floral notes and green apple on the nose. A more golden yellow color than previous vintage with medium viscosity. On the palate, hints of lemon zest, mixed with stone fruits (white peach and apricots) tame the lime citrus. A modicum of beeswax makes it extremely mouth filling. On the finish, the minerality comes through strong and pure from either the volcanic soil, or sandstone, limestone or the general rocky soil found on the property. The minerality and acidity is jovial and enticing with a semi-sweet crescendo. Very low residual sugar (.7%) and coming in at 13.3% alcohol, Smith-Madrone Vineyards produced 1,087 cases. The current release is their 2019 and listed on their website for $40/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
Duck, Pork, Bacon, Chicken, Shrimp, and Crab are suggested foods for Riesling. Chose this wine to pair with one of my favorite dishes, Chicken Pad Thai. The Smith-Madrone 2019 Estate Riesling was pulled from cellar for last night’s meal due to spiciness of the dish Chicken Pad Thai or at least the way we prepare it! Last evening went with a much more flavorful and spicier recipe. The ingredients were fresh whole wheat noodles, virgin olive oil, minced garlic, cooked chicken, eggs, bean sprouts, sliced red bell pepper, green onions, peanuts and lime juice. The Pad Thai sauce included fish sauce, soy sauce, brown sugar, rice vinegar, Momofuku Chili Crunch and creamy peanut butter! The Riesling’s very dry with a tinge of semi-sweet finish was spot on for this meal.
Photo ©Michael Kelly
Limes were plated to squeeze the juice over the top of the dish as well as ground peanuts and green onion slices. Accompanying the meal was a fresh garden salad. The meal was packed with a punch of flavor and warmth! The 2019 Smith-Madrone Riesling was a godsend. The wine was refreshing and quenched the palate.
The 2018 Smith-Madrone Riesling had made the Best Wines tasted in 2023 and the 2019 will also make my Best Wines tasted in 2024! We stock this wine specifically for this food and wine pairing.
Sláinte,
Michael
Phoenix Wine of Scottsdale – A Tremendous Find
Photo ©Michael Kelly
On a recent visit to the greater Phoenix region, a strong recommendation was made to visit Phoenix Wine of Scottsdale. They are located at 8658 E. Shea Blvd, Suite 180 in Scottsdale. Went there on a Saturday afternoon just as they were finishing a wine event unbeknown to me. They were extremely accommodating and met the new proprietor, Vince Parrott. He explained that they are both a tasting room and wine store and licensed as such in Arizona. They described the space as a retail wine shop with warehouse club pricing and offering a large variety of wines available to taste by the glass. The wine tasting menu changes daily and are written on the blackboard behind the bar.
Photo ©Michael Kelly
We tasted a California Chardonnay, Pouilly-Fuissé and California Cabernet Sauvignon, all were very enjoyable.
Photo ©Michael Kelly
Then perused their wines for sale set forth in a very orderly manner. Large shelf areas including Cabernet Sauvignon, Merlot & other reds, Domestic and International wines and many white wines in a refrigerated section. The selection ranged from entry to connoisseur/collectable wines. Now the bonus is the pricing of the wines was absolutely “friendly and affordable” across the spectrum!
Photo ©Michael Kelly
We walked out with several bottles of wine including one I was searching for being a “high altitude Malbec” from Argentina. While not having an 8,000 foot elevation wine, they did have a 4,100 foot wine that was enjoyable.
Photo ©Michael Kelly
I can hardly wait for my next visit!
Sláinte,
Michael
2010 Hewitt Vineyard Cabernet Sauvignon – A Magnificent Wine
Photo ©Michael Kelly
Opened this wine last evening which had been cellared for twelve 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 label were sold. Tom Rinaldi was the winemaker at both facilities and spent time some quality time with him. He conducted one of the best blending exercises ever and still can remember it 20 years later!
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Opened the bottle 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 predominate flavors. Secondary 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 $140 to $170/bottle but few bottles are available.
Tom Rinaldi is still producing wines 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 be delicious.
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 seared and BBQ’ed filet mignon served medium rare and topped with Point Reyes Blue cheese. Accompanied by seasoned and roasted Yukon Gold potatoes, Brussel sprouts and garlic French bread.
Sláinte,
Michael