wine
Cheese, Wine, More Cheese and More Wines – A Fabulous Event
| Never was the saying by Andre Simon more evident than at a 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”. I attended the Wood Family Vineyards wine & cheese pairings yesterday in Livermore. They featured four cheeses and six wines during the event. At the door each participant was greeted with a glass of Pink Pearl, a Rosé of Grenache. Then off to the winery where various stations of cheese and the featured wines were being offered. |
Photo ©Michael Kelly
| All the pairings were very good with some unique cheeses, but the first one was spectacular and my favorite, being the 2024 Sauvignon Blanc paired with Cottonwood River Cheese. A two-year-old raw cow milk Cheddar from Jason Weibe in Kansas. A Fun nutty and sharp Cheddar boasting notes of browned pineapple with a long finish with a crunchy quality! |
Photo ©Michael Kelly
| Next up was the 2023 Grenache paired with Smoking Goat cheese. This was a pasteurized goat’s milk cheese from Spain that is softly smoked. Pure cream with a nice salt line and a smooth smokey note that compliments and does not overpower. We also had a long and delightful chat with the owner and winemaker, Rhonda Wood while sipping on the wine. |
Photo ©Michael Kelly
| This was followed by the 2022 Merlot paired with Ewenique cheese. This is a pasteurized sheep’s milk Gouda style cheese made by Central Coast Creamery in Paso Robles, Ca. Texture that turns to a soft brown buttered cream, with touches of crystals and fun. |
Photo ©Michael Kelly
| The last paring was the 2022 “Woody’s” Cabernet Sauvignon paired with Brabander cheese. This is a pasteurized goats milk Gouda from L’Amuse in Holland. Thick Cream on the pallet, with a fudgy consistency. Notes of Citrus and salt that accent the cream of the cheese the soft goats milk pops, but extremely approachable and smooth. Additionally, one of their Zinfandel’s was also tasted. A fun afternoon tasting some cheeses not normally available locally but are from the Cheese Parlor in Livermore. For each of the in-depth wine descriptions you can read at the following links: 2024 Wood Family Sauvignon Blanc https://californiawinesandwineries.com/2025/02/07/2024-wood-family-vineyards-sauvignon-blanc-stainless-steel-lively-zesty-and-bright/ 2023 Wood Family Grenache https://californiawinesandwineries.com/2025/01/31/2023-wood-family-vineyards-grenache-a-spicy-wine-with-pizza/ 2022 Wood Family Merlot https://californiawinesandwineries.com/2025/01/26/2022-wood-family-vineyards-one-oak-vineyard-merlot/ 2022 Wood Family “Woody’s” Cabernet Sauvignon https://californiawinesandwineries.com/2024/12/27/2022-wood-family-vineyards-woodys-cabernet-sauvignon-and-chateaubriand-steak/ Wood Family Vineyards has the tag line “It’s all good at the Wood’s” I think it could easily be “If it has required driving miles, you will leave with smiles”! From the hospitality folks to all the people attending smiles galore! |
Photo ©Michael Kelly
Photo ©Michael Kelly
Photo ©Michael Kelly
Photo ©Michael Kelly
Photo ©Michael Kelly
Photo ©Michael Kelly
| 250 folks attended the four-hour event and not a single unhappy face was spotted!! A testament to the food, wines and staff. |
Sláinte,
Michael
https://californiawinesandwineries.com
2024 Frog’s Tooth Grenache Blanc – A Common Misconception About Grenache Blanc
Photo from Frog’s Tooth Winery
A quick background on Grenache Blanc
Grenache Blanc is often confused as being a Grenache grape lightly pressed to extract the juice like a Cabernet Franc Blanc coming from the red grape. It is a white grape that produces a full body wine with citrus and herbal notes, much different than the red Grenache grape. Originally native to northeastern Spain and has been also planted in France since the Middle Ages. The first planting in California came recently in 1997. In the California Grape Crush Report in February 2025, the tonnage of Grenache Blanc processed was reported at 1,757 tons. That represents .0013% of the total white wine grapes by ton harvested in the state!
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
I have enjoyed this wine for years from Acquiesce Vineyards in Lodi where it has won various awards including last month a Gold Medal from the SF Chronicle Wine Competition (https://www.acquiescevineyards.com/). This is the first time enjoying a Grenache Blanc from the Sierra foothills. This was the first time Grenache Blanc was produced by Frog’s Tooth and won a Gold Medal at the SF Chronicle Wine Competition. It is a combination of Grenache Blanc grapes and Grenache red grapes (pressed lightly to extract the juice). It is a field blend as both grape varieties are grown at their vineyard.
Photo ©Michael Kelly
This wine has a crisp and clean and light tannish/golden sheen rather than a distinct color. On the nose aromas of green fruit, citrus and white peach greet the imbiber. Once on the palate, a symphony of flavors abounded dominated by apples and peach. Secondary flavors of stone fruit and herbs were present specifically lemon zest and dried sage. The finish provided a textual feeling with clean tempered acidity.
Photo ©Michael Kelly
The wine was released already and goes for $26/bottle. Only 120 cases were produced, and it is a solid and versatile wine for food. It can even work “standalone” as a patio pounder! This wine will make my annual list of Best Wines Tasted in 2025 for both the flavor profile and a delicious wine in the less than $50 category.
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
This wine was pulled to go with fresh scallops picked up at Ohana Seafood in Modesto. My idea was to prepare the scallops in a blackened spice and cook in a skillet. The spice recipe used included garlic powder, onion powder, smoked paprika, oregano, basil, thyme, cayenne pepper, kosher salt and black pepper combined and mixed. Each scallop was completely coated with the final blend and dipped into a hot buttery skillet. Served over thin pasta prepared with butter and fresh Asiago grated cheese. A fresh garden salad complemented the dinner.
As it turned out the spices used to blacken the scallops were extremely too strong for this wine. Truth be told, a fire hose would have been the correct liquid to enjoy with the spicy scallops. Previously when I used the spice blend, I also topped off the fish with a mango & pineapple salsa which “cooled down” the blacken fish. Lesson learned this evening!!
The Winery
Photo ©Michael Kelly
Wrote a story this last summer (2024) that Frog’s Tooth was making significant strategic moves in revamping the winery. For a full recap of a 4+ hour discussion with the owner/managing partner Larry Aderman discussing the winery, the wines, their new winemaker Tana Cole and how they are elevating their game plan for the winery you can click the following link for specifics:
https://californiawinesandwineries.com/2024/06/14/frogs-tooth-winery-making-strategic-moves/
I am happy to announce one of their first wines making a qualitative impact will be their 2022 Alicante Bouschet. This wine was produced by Tana at her previous winery with Frog’s Tooth purchasing the wine from barrels. They aged the wine additionally for several months in neutral French oak. In the future, they will be offering wine produced from the Frog’s Tooth vineyard.
Sláinte,
Michael
2021 Cellar13 Cabernet Franc – Gold Medal Winner at SF Chronicle Competition
Photo ©Michael Kelly
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
First time tasting this 2021 Cabernet Franc and was extremely impressed! The wine is 100% Cabernet Franc from the White Cat vineyard in Livermore. The barrel treatment was 50% new being with 60% being Hungarian and 40% French barrels. The balance was neutral barrels. It was aged 18 months in the barrels and another 18 months in bottle before being released. It has already won the Gold Medal at SF Chronicle and at East Meets West another Gold Medal with 92 points. It will be released mid-April and will go for $63/bottle for wine club members only.
First on the eyes a unique purple coloring in the glass and maroon edges with medium-heavy viscosity. On the nose, blackberries and plums waft into the senses creating an anticipatory excitement. Once on the palate, raspberries and both minerality with earthy notes swirled in harmony in the mouth. On the finish, initially strong tannins but quickly settled down to provide a smooth and velvety conclusion. Best served between 65 and 68 degrees.
This wine will make my annual Best Wines Tasted list for 2025. Once it is released, I will be standing in line to purchase a few bottles for the cellar!
The Food and Wine Pairing – “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon
Photo ©Michael Kelly
Paired this evening with a marinaded Carne Asada Tri Tip steak. The marinade includes garlic, onion, tomato, bell pepper, salt, cumin, smoked paprika and citrus juice. First seared for a few minutes at 1500 degrees and then BBQ’ed to medium rare. Served with fresh cilantro and limes to be squeezed onto the meat. Accompanied by Mexican rice and a fresh salad. The wine had sufficient tannins to engulf the meat, and the fruit of the wine was paired beautifully. The lime juice was a bit much for the wine, so had some of the meat without the lime juice.
The Winery
Darin Winton came from the public water services at a local municipality and while not necessarily turning water into wine he is now producing many award-winning wines! Even before retiring, Darin got his start doing volunteer work at 3 Steves Winery on his vacation, since he enjoyed their wines in Livermore and even volunteered for two weeks in Chile during harvest. There he learned “old world” techniques in winemaking, especially for Carménère. The fascination of harvesting by hand and using gravity to move wine around aroused his curiosity. In 2017, the winery where he was doing his training, allowed him to make a few small batches of wine with Livermore Valley fruit. He is indebted to 3 Steves Winery for allowing him to experience winemaking from the ground up and their subtle oversight and tutelage. Pictured below is Darin and Gail Henderson, his fiancée who assist in the marketing and sales for Cellar 13.
Photo from Cellar13
His vast number of awards are listed on his website and in a previous story at: https://californiawinesandwineries.com/2024/11/17/2019-cellar-13-cabernet-sauvignon-with-filet-mignon-steak/
Sláinte,
Michael
2020 Middle Oak Wines Cabernet Franc -Smooth and Delicious
Photo ©Michael Kelly
The Wine “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Enjoyed this wine the other evening. This is Christina’s favorite wine that she produces. Her “Middle C” Cab Franc on the eyes is a lush dark ruby and purple coloring and is medium-full bodied viscosity. On the nose, black cherry is the predominate aroma that wafts into the senses followed by raspberry and herbal notes. On the palate, flavors of black cherry reign with hints of dark chocolate and a skosh of vanilla with a minimal number of pyrazines on the palate. The finish is simply remarkable, smooth with structured velvety tannins, yet soft and rounded to be noticed but not overwhelm your mouth. This wine sells for $115. They used only French oak, with 100% being new for 12 months then transferring it to neutral barrels for another 12 months. It is comprised of 92% Cabernet Franc and 8% Cabernet Sauvignon.
The Winery and Background
Christina Skinner is the owner of a small, woman-owned and family operated winery in Friendswood, Texas. Friendswood is located 23 miles southeast of Houston. Christina being a devoted artist (music and painting), had a dream to be involved with wine and the wine industry. After much studying, her dream came to life in the fall of 2021 with the introduction of her 2018 vintage “The Middle C”.
Her personal belief is that the arts and wines are intertwined disciplines. She sources her fruit from hand selected vineyards in Napa Valley, using organic, biodynamic and sustainable farming techniques producing beautiful fruit. Today, besides their Cabernet Franc, she produces Sauvignon Blanc, Grenache, Merlot, Red Blends, Cabernet Sauvignon and Petit Verdot. Christina keeps production small focusing on the high quality producing 200-300 cases a year.
Christina launched a wine club recently with a great reception. Her near-term goal is going to gradually increase her production and move to a larger more functional and versatile space for her tasting room. One of the things she is most grateful for is that every single wine produced has won at least one medal/award, every year!
Christina was fortunate to meet and work with Rudy Zuidema, a winemaking star in Napa Valley. You can read a previous story on Rudy at:
Rudy, a UC Davis graduate in viticultural, has worked as a head winemaker, vineyard manager and general manager in Napa. His experiences in winemaking include time at Cuvaison, Honig, Robert Craig, Ehlers Estate and other projects include Napa De Oro Winery, Red Cap Vineyards and his own label Zuidema Wines. Rudy is the winemaker for Middle Oak Wines.
Previously at the International Cabernet Franc Wine Competition Middle Oak Wines won various awards. For the 2023 Competition Category 5 ($101 and up) for California (based grapes), they won a Gold Medal and Best of Class from the People’s Choice Judges.
Sláinte,
Michael
2023 Girasole Vineyards Rosé – Fresh, Crisp and Flavorful
Photo from Girasole Vineyards
The Winery
I have written a couple of stories on BARRA of Mendocino and their wines. The winery also has another label, being Girasole Vineyards. All their wines are California Certified Organically Farmed (CCOF) and have been for 20 years. Even before certification, Charlie Barra had been doing this twenty plus years before “being certified”. You can read the history, the vision, the family and vineyards at:
https://californiawinesandwineries.com/2022/03/30/barra-of-mendocino-winery-2019-petite-sirah/
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Admittedly not being a big fan of Rosé, I did try this wine on a solid recommendation. As it turns out it was a “delightful and airy wine” and very enjoyable. The grapes were a combination of 60% Pinot Noir and 40% Zinfandel from the family’s home ranch in Redwood Valley, Calif. The winery sits at 820 feet in elevation. The grapes were gently pressed and extracted for their juice and color. After being clarified, the lees separated, a slow fermentation was done to secure the fresh aromatic fruit flavors.
Photo ©Michael Kelly
The wine greets one on the eyes with a color of richness being copper with hints of gold and peach all in one unique tone. On the nose this wine held court demanding attention and respect with garden fragrances of strawberries and plum aromas. On the palate, it was crisp and clean with the two varietals presenting themselves individually and together. From the Pinot Noir, the elegant presence of strawberries and from the Zinfandel the forwardness of blackberry and plums. Secondary flavors of just a tinge of cinnamon and clove spice provide another layer of the wine. On the finish, balanced acidity and a modicum of citrus made for a savory conclusion.
Photo ©Michael Kelly
This is a wine for the summer while on the lake or simply as a refreshing “patio pounder” on a warm day! At $16/bottle and 13% alcohol this is a wine to be added to your summer shopping. I know it will be for me.
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 salsa chicken breast. Accompanied by a Yukon Gold potato and a fresh garden salad. The honey slices of almonds made the salad and wine strikingly tasteful. The Pinot Noir contribution did well with the chicken and the Zinfandel portion was sufficient to handle the tomato from the salsa. The overall taste of the Rosé contributed a refreshing comfort to the spiciness of the meal.
Slainte,
Michael
2014 YoungInglewood Right Bank Blend – Funambulism Perfected
The Winery
Photo ©Michael Kelly
I have been an admirer of this 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 their destination and the winemaker balancing so many facets of the production to arrive at the other side safely with a grand product.
Photo ©Michael Kelly
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 a firm grasp of balance and finesse summed up by a tightrope walker! Funambulism is the art of tightrope walking.
Photo ©Michael Kelly
It is a small family winery located in the southern edge of Saint Helena up against the western mountains in Napa Valley. Jim Young handling the administration, finances and the winemaking team is Jacky and Scott Young, a mother/son teaming up to make many exquisite wines. Currently they produce Aligoté, Chardonnay (Burgundian style), Vin Clair Rosé (lighter side of Malbec and Merlot), Cabernet Franc, Malbec, Merlot, Petit Verdot and Right Bank Blend.
This boutique winery, which has consistently produced deep and concentrated red wines was voted one of the must visit wineries in California by the SF Chronicle: https://www.sfchronicle.com/wine/article/Young-Inglewood-an-organic-family-vineyard-with-15576338.php
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Opened last night a 2014 YoungInglewood Right Bank Blend. This wine is 39% Cabernet Franc, 39% Merlot, 19% Cabernet Sauvignon and 3% Malbec. It is 14.5% alcohol and only 167 cases were produced. The percentages change yearly, and their current vintage is the 2020 at 130/bottle.
On the eyes an alluring and dark purple concentration of color with medium-heavy viscosity. On the nose aromatics of ripe raspberries and dark fruits. The blend of Cabernet Franc and Merlot were harmonized to make a mellow presentation, yet still able to pick up the nuances of Cabernet Franc. The Cabernet Sauvignon played its part to allow sufficient tannins to be presented as velvety and smooth. On the palate the Malbec provided a tinge of smokiness that was noted while sipping. A beautiful wine to enjoy alone or with a nice ribeye steak, tri tip or ribs.
This wine made my Best Wines Tasted in 2025 for sure. Only 5% of the 1500-1800 wines tasted during the year make my annual list. Treat yourself to a visit to YoungInglewood Winery as each wine is purposed and handcrafted by artisan winemakers.
Sláinte,
Michael
2016 Prospect 772 Wine Company Black Tie Charlie – A Big, Bold and Jammy Blend
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Pulled our last bottle of a 2016 Black Tie Charlie the other night. It was time as you could see the wicking of the wine on the cork. Caught it just before cresting at top! The Black Tie Charlie is a 50/50 blend of Syrah and Petite Sirah. The wine was perfectly preserved and represented a beautiful blend of these two strong grapes. First, on the eyes a deep cavernous black coloring, a foreboding of what is to spring forth of dark fruit. On the nose floral notes of violets and soft black licorice waft gently with aromatic nuances. On the palate, it is where these two varietals comingling produce layers upon layers of enjoyment. A synchronized orchestra of blackberries, blueberries, dark cherry and plum swirl about the mouth. Secondary muted notes of black pepper, vanilla and an earthiness ricochet from side to side. The finish is long with flavors of herbs, soft pipe tobacco, counterbalanced with a big, bold and jammy conclusion. This has been one of my favorite blends for 10 years now!
Today’s vintage is 2021 and sells for $33/bottle which is a bargain for such a bold and expressive wine.
The Winery
While only open to the public Thursday to Sunday, this is one winery worthy of visiting in Calaveras County. Founders Ron Pieretti and Wendy Sanda recently sold the winery to Francis & Kristina Johnson, and they are continuing to produce some exceptional Rhone varietals.
Photo ©Michael Kelly
The grounds are beautifully maintained, and the tasting room has a “down home comfortability” and welcoming factor. To find Prospect 772, it is just off Highway 4 a few miles before reaching Angels Camp. Signs show where to turn and approximately one mile down this private road leads to 25 acres which comprises both the vineyards and tasting room.
Photo ©Michael Kelly
Prospect 772 has stayed true to their mission of producing exciting Rhone varietals. Each of their wines has a descriptive name so I will provide that and then the varietals used in the production. Currently the wine line up is:
Tatum’s Grace – 50% Roussanne, 50% Viogner
Sparkling GSM Brut Rose – Grenache, Syrah and Mourvedre
Baby Doll – Grenache, Syrah and Mourvedre
The Stray – 71% Cabernet Sauvignon and 29% Syrah
The Truant – 71% Grenache, 22% Syrah and 7% Mourvedre
The Shadow – 41% Petite Sirah, 28% Grenache, 19% Syrah and 12% Mourvedre
The Brat – 84% Grenache and 16% Syrah
The Brawler – 94% Syrah and 6% Viognier
The Instigator – 100% Syrah
Big Nose Pete – 100% Petite Sirah
Black Tie Charlie – 50% Syrah and 50% Petite Sirah
Slainte,
Michael
2024 Wood Family Vineyards Sauvignon Blanc, Stainless Steel – Lively, Zesty and Bright!
Photo ©Michael Kelly
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Wood Family Vineyards does makes two different Sauvignon Blanc wines. One is finished in wood barrels and the other is their stainless-steel version. This stainless-steel fermented version is like a New Zealand Sauvignon Blanc with grapefruit, lemon grass, etc. However, this is just a bit “tamer and more subdued”, yet zesty, bright and lively. It is like a roller coaster ride with a sudden dip or turn! On the eyes there is a tantalizing light golden coloring and medium viscosity. On the nose aromas of lemon grass and tropical floral rise to meet the imbiber. On the palate, the strong flavors of grapefruit and lemon grass swirl about like a party in the mouth inviting one to partake in the activity. Layers of discerning flavors unfold to the imbiber. Mostly tart with a faint hint of pineapple and passion fruit to soften the enjoyment. On the finish, a puckering and enjoyable lemon zest is present. This year the lees were stirred daily for the 6-7 weeks which helped in producing a more mouth filling feel. Only 259 cases were produced, and the wine will be released in mid-February 2025 and will be priced at $34/bottle with 13.6% alcohol.
This wine made my annual Best Wines tasted in 2024 and will again in 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
I normally pair Sauvignon Blanc with fresh fish and seafood dishes. However, this evening a very thick cut pork chop was the designated meal. A very thick cut was ordered at the market (almost 2”) and brined with water, salt, brown sugar, thyme, garlic and peppercorns for eight hours. The brining keeps the pork chop extremely moist and tender.
Accompanied by mashed potatoes infused with blue cheese, fresh chives and butter. Also a fresh garden salad with pepitas provided for a scrumptious meal. The food pairing was spot on with the crisp, tart and citrusy flavors complementing the richness of the meat. The acidity also cut through the fat on the pork chop.
The Winery
Photo ©Michael Kelly
Wood Family Vineyards, located in eastern Livermore Valley with Rhonda Wood owner & winemaker, has been producing award winning wines for over two decades. You can read more on her background from airline pilot to award winning winemaker at:
https://californiawinesandwineries.com/2016/02/10/wood-family-vineyards-2
Sláinte,
Michael
2022 Selin Cellars Cabernet Franc – Double Gold Winner at SF Chronicle Competition
Photo ©Michael Kelly
The Wine “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
First when pouring the wine into the glass, I was caught off guard as to the depth and dark coloring of this Cabernet Franc. It also possessed a very heavy viscosity. That was just the beginning! On the nose, a soft violet fragrance and dark fruit waft upward into the olfactory senses. On the palate a delightful and surprisingly far reaching range of bold blackberry, almost jammy but not sweet, coupled with new soft leather and mild pipe tobacco greeted and coated the mouth. Absent was the pyrazine characteristic often found in Cabernet Franc wine. Another surprise then hit you and it was the tannins and acidity coating the mouth from tooth to tooth to the roof of the mouth. Not typical of a Cabernet Franc to have such griping tannins, but not offensive as they were kept in check with the beautiful caressing fruit. The finish was extremely long lasting with a minerality/earthiness beckoning yet another sip. This Cabernet Franc showed its pedigree as an award-winning wine from popping the cork, to the last sip.
The wine is aged 18 months in a combination of 100% new French and Hungarian barrels. The wine comes in at 14.8% alcohol and one to secure! It made my annual list of Best Wines Tasted for 2025
The Winery and Background
Pete Selin, owner and winemaker of Selin Cellars, had spent many years appreciating and tasting wines from various regions. After retiring from high tech in Silicon Valley he moved to Sonoma Valley. He felt right at home in Sonoma with the boutique, hands-on style of wines. A solid friendship developed with Chris Taddei of Taddei Family Wines and today they consider themselves “brothers”. Chris and Pete work together making wines for both wineries and share a tasting room at 7726 Bell Road in Windsor, California. It is here that Pete and Chris also produce their wines. Selin Cellars was established in 2019. Today Selin Cellars produces about 400 cases annually, Pete will cap out his production at no more than 1,000 cases in the future.
Pete sources his grapes from the following hand selected vineyards:
Cabernet Franc – Burnett Vineyards, Barrie Vineyard, Chalk Hill
Puccini Ranch – Alicante Bouschet, Petite Syrah, Zinfandel
Jenks Vineyard – Chardonnay (along the Russian River)
Sláinte,
Michael
2020 Cuda Ridge Wines Cabernet Franc – A Very Smooth Enjoyable Wine
Photo ©Michael Kelly
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
The Cabernet Franc is part of Larry Dino’s (winemaker/owner) Bordeaux Collection. This 2020 Cabernet Franc showed some “old world characteristics” as well as unique Livermore Valley traits.
Photo ©Michael Kelly
The coloring of this wine was dark and alluring with a medium heavy viscosity. On the nose, blueberry, cherry, and a hint of plum and floral notes abounded. On the palate, this mellow Cabernet Franc tannins were subdued with roundness. In the mouth, the blueberries and dark cherry were prominent along with a modicum of black pepper and sage qualities. Soft leather, a dry rockiness and sweet pipe tobacco lingered to make the finish long lasting and inquisitive. A particularly good wine to drink with food or smooth enough to enjoy by itself. It originally sold for $41/bottle. This wine came in at 14.2% alcohol.
Subsequent Cabernet Franc wines by Cuda Ridge Wines have won Gold and Double Gold awards. Today’s current vintage is 2022 and received 91 points from Wine Enthusiast and sells for $45/bottle.
The Winery
Photo ©Michael Kelly
There is a lot to be said about Cuda Ridge Wines. A key point is that they produce a full range of Bordeaux style wines. The Cuda Ridge Wines tasting room is located at 2400 Arroyo Road in Livermore, California. Cuda Ridge Wines’ current production is approximately 2100 cases. They produce the following Bordeaux varietals: Semillon, Sauvignon Blanc, Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec, Petit Verdot and most recently their addition of Carménère. Always experimenting, Larry Dino owner & winemaker has produced non-Bordeaux style wines which are designated under their Black label, these wines include Sangiovese, New-World style Cabernet Sauvignon and others. Each varietal produced are small lots ranging from one hundred to 450 cases. Cuda Ridge does extensive blending of varietals and strives for lower alcohol wines with intense complexity and character, traditional of the Bordeaux style wines.
Sláinte,
Michael