Wood Family Vineyards
2023 CULMINATION Cabernet Franc a Cut Above and for Discerning Cab Franc Drinkers!
Photo ©Michael Kelly
Background
The word culmination is defined by the “end point or final stage of something you’ve been working toward or something that’s been building up”. Synonyms are apex, climax, peak, pinnacle, summit or zenith. Wood Family Vineyards, having made dozens upon dozens of award-winning wines, decided to launch a second label in 2024. The second label is the culmination of intense understanding of the vineyard management, grape harvesting, production techniques, barrel choices and wines their customers desired. Simply stated the culmination of decades of intense knowledge and experience was more than appropriate to call the new label CULMINATION!
Photo ©Michael Kelly
So why this new label and offering? Often a second label is the function of selecting grapes from a particular row in the vineyard, special barrels, pricing profiling or aging considerations. From conversations with Harrison Wood VP and Rhonda Wood the winemaker, the second label is much more than augmenting their current production. The CULMINATION label is reserved for a complete selection process and techniques producing some of the same varieties they produce at Wood Family Vineyards with extraordinary attention to detail. For example, their Wood Family Vineyards award-winning Cabernet Franc (Gold Medal, Double Gold Medals, etc.) come 100% from the One Oak Vineyard.
The previous CULMINATION Cabernet Franc came from two different vineyards. This year all the grapes were harvested from their estate vineyard.
Their intention is to introduce an elevated experience beyond their current offering and tasting room enjoyment. The CULMINATION wines will be targeted at wine connoisseurs and those wanting a more intimate experience with possible food pairings like their sunset dinners with CULMINATION WINES this year, called the CULMINATION Experience in the vineyard that was recently held.
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
As mentioned earlier, this wine is from their estate vineyard in Livermore. 82% came from their original vineyard One Oak and the remaining 18% came from their second planting on their estate. The 2023 Cabernet Franc provides a truly remarkable flavor profile of Old-World verses California Cabernet Franc meeting. Many California Cabernet Franc wines are dark, robust, bold and earthy. French Cabernet Franc wines are typically elegant with softer, silker tannins. CULMINATION Cabernet Franc pulls these two contrasting flavor profiles and presents them united in the same bottle. A great analogy for this wine is a gymnast on a balance beam requiring both grace and strength in a routine.
Photo ©Michael Kelly
On the eyes the core center of the glass being an enticing dark color and medium viscosity. On the nose, violets and dark fruits waft into the senses. I did notice that having left it open for an hour, more aromas were present. On the palate, here the gymnast analogy comes into play with not brutish force stating “take notice of me” but underlying structure and finesse coming into play. Dark fruit of raspberries and blackberries with a tinge of blueberries developed a full and complete play in the mouth. The finish was intriguing with initially soft and rounded tannins then developing into robust and stately tannins. There was also a flinty and minerality presence at the conclusion. The wine really is a food companion wine with its strong tannins. This wine is for serious and discerning imbibers of Cabernet Franc. This is your California Cabernet Franc without training wheels!
At the 6th Annual International Cabernet Franc Competition, their initial 2022 CULMINATION Cabernet Franc took a Gold Medal from the Professional Judges.
For the 2023 Culmination Cabernet Franc only 150 cases were produced. It is scheduled to be released in December 2025 at $80/bottle and at 14% alcohol.
The barrel treatment was 32% new French oak and most of the balance used French oak. It was aged in barrels for 19 months. One of the unique characteristics of this wine will be its ability to be aged 10-15 years in my opinion.
This wine just made my annual list of Best Wines Tasted for 2025 with its fruit and robust tannins hitting my precise target!
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 seared and BBQ’ed filet mignons to medium rare and topped with Blue Cheese, butter and chive dollop. Accompanied by sliced Russet potato wedges, seasoned and baked with Parmesan cheese. Also sauteed mushrooms and steamed broccoli. The food and wine pairing were excellent with the full dark fruit of the wine enveloping the meat and tannins cutting through the rich meat. The strong tannins stood up to the meat and the mushrooms enhanced the earthiness; a key characteristic found in Cabernet Franc.
I look forward to tasting it again at the formal release in December 2025.
Sláinte,
Michael
Two Fun Instagram Reels
I recently have done two wine stories but these two were especially fun to put together. For those who aren’t on Instagram or don’t follow me there, thought It would be nice to put the link on the website!
First is the one on Oakville East “Franc ‘N Stern” ( a play on Elliot’s last name Stern) with his 2016 Cabernet Franc. https://www.instagram.com/reel/DPUKE_pCTf7/?igsh=NGx3dDIxN2lrem1z
Photo ©Michael Kelly
The second on is on Wood Family Vineyards and their upcoming new release of “Against the Grain” Bourbon barrel aged wine. https://www.instagram.com/reel/DPKhly9AYc7/?igsh=NXE3ZXduMDZya3Jt
Photo ©Michael Kelly
You can generally find after each story on the website an Instagram Reel.
Enjoy and Sláinte,
Michael Kelly
2023 Wood Family Vineyards “Against the Grain” Bourbon Barrel Aged Red Wine – A Big Change?
Photo ©Michael Kelly
The History of Using Bourbon Barrels For Wine
In the early 1980’s, American oak barrels where expensive for many start up wineries. By law bourbon barrels must be 100% American oak and can only be used one time to distill bourbon in the United States. So, after their use, many barrels became available for “other distilled spirits” and wineries to purchase at a fraction of the price of new French or new American oak barrels. So why doesn’t everyone purchase used bourbon barrels? Key is that whiskey barrels are produced differently than wine barrels. Whiskey barrels are charred on the inside verses wine barrels which are toasted. By only toasting wine barrels, the wine while aging develops many nuances of flavor. Bourbon barrel aged wines tend to be bold with ripe reds, vanilla, smoky and with muted tannins.
Photo ©Michael Kelly
The use of bourbon barrel aging has taken off recently with more wineries using these barrels. Some view it as a trend to attract Millennials who buy whiskies. Others view it as a crossover from spirits to wine and yet the resulting wine is unique, smooth and provides an enjoyable sipping experience. This market is exploding due to the flavor profile not just with Millennials but with wine aficionados looking to enhance their experience. This is now an important wine segment statement by the Wine Industry Advisor. It is estimated that 20 million bottles of aged bourbon barrel wines are sold annually. Today 60 brands offer Bourbon Barrel Aged red wine.
A Senior VP for Southeastern Grocers had this insight “customers who prefer bold wines tend to prefer this selection during the peak barbeque months of summer, and the cool months of winter”. Also riding the coat tails of the large increase of Bourbon sales due to the “alphabet generations” has helped spur this upward trend in wine sales. Additionally, according to the Bourbon Women’s Association, their figures show it doubling from 15% thirty years ago to today and they too are discovering bourbon barrel aged wines.
Photo ©Michael Kelly
The counter punch to the success of Bourbon Barrel aged wines comes from writer Blatner who believes bourbon barrel-aging has uses in other settings, he’s skeptical that it will be a long-term trend for wines. “Bourbon barrels add legit richness to stouts, porters, BBQ sauces, and even maple syrup. But when it’s slapped on a product just to move inventory, that’s where it loses credibility. I think it’ll stick around in categories where it actually improves the product (beer, sauces), but in things like wine, I’m not so sure.”
Thus, it will be up to the consumer to determine the fate of this market as an on-going segment or passing fad. For me, accounting for 20 million bottles provides credibility, being more like trend!
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
I have enjoyed the Wood Family Vineyards “Against the Grain” Bourbon Barrel Aged Red Wine since its initial release. As a “wine writer/critic” I have received some flak that this is not a legitimate wine. That stated, my wife and I do enjoy it with a sear BBQ meat or by standalone in the winter months. We generally don’t drink “hard liquor” so this wine in the wintertime with a fire in the fireplace is a nice treat while watching a movie or show to leisurely sip.
Over the years, tasting and reviewing Wood Family Vineyards Bourbon Barrel Aged wines one key element is that these wines tend to morph in the bottle. Meaning that the Bourbon influence seems to get noticeably stronger when aged.
Another obvious trend is the mixture of varieties changes drastically as well as percentages. Below is the chronological formulas of this wine since 2018:
2018 – 28% Merlot, 28% Syrah, 14% Mourvèdre, 9% Petite Sirah, 7% Malbec, 7% Petit Verdot and 7% Cabernet Franc.
2019 – 40% Syrah, 25% Mourvedre, 25% Cabernet Franc and 10% Petit Verdot.
2020 – 54% Syrah, 36% Malbec, 5% Petit Verdot and 5% Petite Sirah.
2021 – 50% Cabernet Sauvignon, 25% Petit Verdot, 20% Malbec and 5% Petite Sirah.
2022 – 40% Cabernet Franc, 30% Petit Verdot, 25% Malbec and 5% Petite Sirah.
2023 – 75% Petit Verdot and 25% Merlot (the new release on October 12th, 2025).
The varieties are selected and blended by Rhonda Wood and her staff.
When discussing this year’s release being a big change from past releases with a strong percentage of Petit Verdot and mellowed by a touch of Merlot, Rhonda’s response was “Because we loved it! I tasted it just recently and thought it was the bomb. The bourbon influence will continue to increase”.
We tasted it a dinner party (see below) and then once again by itself to give a complete review. First on the eyes a beautiful color showing the stately and deep purple/magenta of Petit Verdot. Once the cork was popped and poured into the glass a beautiful boutique of violets/lavender and the aroma of Bourbon wafted into the olfactory senses. On the palate dark fruits, strong tannins and firm acidity greeted the imbiber. On the finish black pepper with smoky notes lingered. The Merlot played a part in calming down the strong brutish characteristics of Petit Verdot.
The grapes came from two vineyards, the Petit Verdot from Smith Ranch and the Merlot from OneOak Vineyard. The wine was aged 17 months in 28% new French oak and the balance being neutral plus 3 months in Bourbon barrels. It has 15.3% alcohol.
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
Knowing we were having this wine in advance, my wife primarily worked on a couple of Bourbon peppercorn sauces to apply to the filet mignon steaks. After two “trials” we selected one to go with a seared and BBQ’ed filet mignon cooked to medium rare. The sauce consisted of Worcestershire sauce, butter, maple syrup, crushed peppercorns and Bourbon.
Photo ©Michael Kelly
Accompanied by roasted halved and seasoned red potatoes and roasted Brussel sprouts drizzled with aged and reduced Balsamic vinegar. Also, a fresh garden salad and French bread lightly toasted with butter, salt and garlic.
It was a very good meal and initially at the dinner all of us felt the Bourbon influence a bit lacking compared to previous vintages. That could have been due to sauce and peppercorns. The Petit Verdot was still a solid choice of wine with steak. However, as both Rhonda and I stated it, her Bourbon Barrel Aged wine does morph and will presumably do so with this vintage. But as previously noted when tried by itself two days later, the Bourbon influence was noted.
Sláinte,
Michael Kelly
Wood Family Vineyards Wine and Pizza Pairing Competition
Wood Family Vineyards with nine unique pizza restaurants held their 2nd Annual and Pizza Pairing Competition at Wood Family Estate in the vineyards. When you combine creative and unique pizzas with Wood Family Vineyards wines you combine two of life’s greater pleasures elevating the experience to an art form. Here are just a few pictures of the pizzas served:
Photo ©Michael Kelly
Original Anthony’s Pizza featuring 2024 Sauvignon Blanc
Extreme Pizza featuring 2022 “Especial” Cabernet Sauvignon
La Matix Pizza featuring 2023 Grenache
Dino’s Pizza Kitchen featuring 2023 “The Runway” Red Blend
Melo’s Pizza & Pasta Livermore featuring 2022 “Muy Bueno” Zinfandel
Tio’s Pizza featuring 2022 “Big Wood” Zinfandel
Much Ado About Pizza featuring 2023 “Para Mas Amigas” Chardonnay
Swirl On the Square Inc featuring 2024 “Pink Pearl” Rose of Grenache
Hearth Wood Fired Pizza & Catering featuring 2023 Cabernet Franc
The competition took place on Labor Day, Monday, September 1st, at the Wood Family estate surrounded by picturesque vineyards. Guests enjoyed a mouthwatering experience as they sampled expertly crafted artisanal pizza and paired with various Wood Family Vineyards selected wines by the pizza owners. The participating pizza vendors paired with Wood Family Vineyards wines, included:
Each vendor presented their signature creations alongside select Wood Family wines, offering a fun and delicious journey for the palate. Guests then got to vote on their favorite pizza and pairing combinations all while enjoying great music by Sugar Bear.
Additionally, a panel of judges with wine and gastronomical experience also voted on specific categories. The judges were:
Fran Cunniffe – WSET Level 4 and Certified Sommelier
Jeremy Troupe-Masi – Sommelier and Founder/Owner of JTM in the Kitchen
Brandon Wood – Cheese monger and Founder/Owner of The Cheese Parlor
Alexander (Sasha) Burdujan- Winemaker at Wood Family Vineyards
Michael Kelly – Owner of https://californiawinesandwineries.com/ and Founder of the International Cabernet Franc Competition
Photo ©Michael Kelly
Approximately 300 folks joined the event tasting the creative pizzas, pairing it with various wines and listening to great music! Harrison Wood, Executive VP presided over the event.
The judges’ four awards were the following:
The Most Classic Pairing was awarded to Dino’s Pizza Kitchen, Sicilian and New York style called The Bruschetta consisting of fresh mozzarella, basil, garlic, Parmigiano Romano cheese and extra virgin olive oil. Paired with Wood Family Vineyards 2023 “The Runway”.
Photo ©Michael Kelly
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The Most Original Pairing awarded to Original Anthony’s Pizza for their Hawaiian Pizza. The zesty acidity of Sauvignon Blanc cuts through the richness of lightly smoked pork, while its passionfruit and lime notes complement the sweetness of charred pineapple. A hint of honey and cilantro adds herbal brightness, creating a refreshing and balanced pairing. Paired with Wood Family 2024 Sauvignon Blanc.
Photo ©Michael Kelly
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The Best Pizza was awarded to La Matrix Pizza called the Kekou consisting of honey garlic sauce, fresh shredded mozzarella, pork potstickers fillings baked and finished with house-made chili aioli and green onions. Paired with Wood Family Vineyards 2023 Grenache.
Photo ©Michael Kelly
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The Best Pizza Pairing was awarded to Hearth Wood Fired Pizza called Bazaar Superstar consisting of garlic oil base topped with shredded mozzarella, kafta, thinly sliced red onions and finished with pomegranate seeds, fresh parsley and a lemon mint yogurt drizzle. Paired with Wood Family Vineyards 2023 Cabernet Franc.
Photo ©Michael Kelly
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The People’s Choice Awards were three pizzas:
The Best Pizza was awarded Tio’s Pizza for their Blossom & Smoke pizza. This was a Detroit-style pie that brought heat with smoky bacon jam, whole milk mozzarella and creamy stracciatella. Apricot preserves add a sweet, juicy twist, balanced by a burst of color from edible flowers. Paired with Wood Family Vineyards 2022 “Big Wood” Zinfandel.
Photo ©Michael Kelly
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The People’s Choice from participants awarded Best White Wine Pairing to Much Ado About Pizza with their sourdough crust, featuring garlic sauce, fresh spinach, mozzarella, smoked cheeses, topped with smoky chicken sausage, bacon, sweet onion and tart green apple for a savory bite. Paired with the 2023 “Para Mas Amigas” Chardonnay.
Photo ©Michael Kelly
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The Best Red Wine Pairing was awarded Tio’s Pizza (2nd award) for their Blossom & Smoke pizza. This was a Detroit-style pie that brought heat with smoky bacon jam, whole milk mozzarella and creamy stracciatella. Apricot preserves add a sweet, juicy twist, balanced by a burst of color from edible flowers. Paired with Wood Family Vineyards 2022 “Big Wood” Zinfandel.
Photo ©Michael Kelly
It was a wonderful event on a triple digit warm day, still the food and enjoyable wine with a solid band made it a great day! The Wood Family Vineyards motto is “It is always good at Wood’s!” and it certainly was on Labor Day!
Sláinte,
Michael Kelly
2023 Wood Family Vineyard “The Captain” Named for a Reason
Photo ©Michael Kelly
Background On Rhonda Wood
Photo from Wood Family Vineyards
Rhonda Wood, winemaker extraordinaire in Livermore Valley, produces twenty plus different wines. One of her favorites is “The Captain”, a “Bordeaux style blend” with a reason. Rhonda started her career as one of the first woman pilots for US Airways. Thus “The Captain” is for her previous career before making award winning wines.
Photo ©Michael Kelly
Below are listed a few comparisons between Rhonda as a winemaker and key traits of captaining a commercial plane and now a recreational aircraft.
Attention to details: The Captain knowing all aspects of flight planning, aircraft operation, documenting aircraft performance & maintenance, operational compliance, adhering to government standards & regulations, managing emergencies, coordination with mechanics, ground crew and air traffic control. Rhonda Wood: knowing the vineyards for pruning, shoot thinning, cluster thinning, water strategy & compliance, cover crop management, details to county, AVA and government regulations. A complex matrix with experience and a keen eye being key!
Photo ©Michael Kelly
Awareness: The Captain understands optimal aircraft performance and ability for various aircraft being flown. Rhonda Wood: Knowing when and what to do in the vineyard(s) from Brix checks, ordering supplies for the winery (yeast, So2, etc.), scheduling harvest with vineyard manager, soil nutrition, timing on picking, pressing, sending juice panels to ETS, punch down timing & frequency, selecting yeasts and additives (if necessary), tank temperatures. All of these functions for each and every varietal and winery blend.
Documentation: The Captain records all aspects of aircraft operations, fuel, temperature, oil pressure, hydraulics, weather, turbulence, aircraft avoidance and airspace incidents, noting functions outside of prescribed government regulations, flight plans, etc. Rhonda Wood: pre-ordering bottles, labels and corks for upcoming harvest and bottling, testing during fermentation, compliance and documentation for ABC laws, tasting room notes, pairing & technical sheets, shipment compliancy, etc.
The above only scratches the surface of the broad characteristics of being a Captain and Winemaker. In addition, self-confidence, humility, clear communication skills, desire to learn and most importantly, the ability to remain calm under pressure. This is Rhonda Wood!
The Winery
Photo from Wood Family Vineyards
Wood Family Vineyards, located in eastern Livermore Valley with Rhonda Wood owner & winemaker, has been producing award winning wines for almost three decades.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
To tie in the aeronautical theme in describing this tasty “Bordeaux style” blend this wine is more straight forward. Each year the percentage varies based upon growing conditions and resulting taste. Thus, requiring a critical eye from ripening of the fruit to harvest to production. Or as PC or “Pilot in Command” (designated individual that is responsible for the safe aircraft operations during flight). Rhonda uses her use of “aircraft feathering” (the act of adjusting variable pitch propellers so that the blades are in with airflow and don’t create air resistance) utilizing the optimal mix of key varietals. A few small changes for the 2023 vintage. For 2023 the blend of 60% Merlot, 30% Cabernet Sauvignon, 8% Malbec and 2% Petit Verdot. The higher percentage of Merlot is likened to “empennage” (another phrase for the tail of an aircraft which provides stability during flight) providing the base for the wine. The Cabernet Sauvignon provide the “horizonal stabilization” (preventing up and down movements, pitching, motion of the airplane nose). The small percentage of Petit Verdot provide inertia preventing the wine to “stall” (a condition that occurs because of an aircraft exceeding its critical angle of attack and experiencing decreased lift) and adding a deeper color to the wine. These components provide an optimum “center of gravity” (CG-the longitudinal and lateral point over which the aircraft is balanced).
This is a mellower “Bordeaux style blend” with Merlot representing such a large portion of the blend alluding back to the Captain analogy, insuring “stability” (as an aircraft is subject to static, dynamic, longitudinal, lateral, and directional stability). The wine is a nice medium-to-dark purple with red hues. Lots of floral characteristics and red fruit with raspberries, cherries and strawberry aromas. On the palate a soft landing (again appreciated by airline passengers) with tannins and the fruit intermingling in the mouth. Still having structural integrity with a medium length finish. This vintage 2023 with 15 barrels produced and aged 18 months in French and Hungarian oak barrels being a mixture of new, used and neutral. The wine comes in at 13.7% alcohol and pricing and the wine will be released in November.
Her 2021 “The Captain” received a Double Gold Medal at the San Francisco Chronicle Wine Competition and the 2020 was awarded 94 points and Editors Choice by Wine Spectator. Rhonda’s masterful skills on The Captain show no signs of “drag” (a parallel and opposing force to an aircraft through the air).
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 wine was chosen this evening to go with a filet mignon steak. Seared and then BBQ’ed at 1500 degrees to lock in the flavors and juices, then served medium rare with Danish Blue cheese sprinkled on top. Accompanied by baked Russett potato wedges cut into eighths with olive oil, onion powder, garlic powder, smoked paprika, sea salt, black pepper and grated parmesan cheese. Also, a Roma tomato salad cut into slices, with fresh Mozzarella balls with Italian spices and dressing.
Photo ©Michael Kelly
This wine provided enough “thrust” (a force which opposes aircraft drag and is created by the engines to propel the aircraft forward) to engage with the meat. The wine took us safely to our end destination with a delightful taste and smooth landing!
Sláinte,
Michael Kelly
2023 Wood Family Vineyards “VIVA” Cabernet Sauvignon – A Crowd Favorite
Photo ©Michael Kelly
Background
To start with the word “VIVA” is an exclamation of support meaning “long live” and “hurrah”. It is appropriately named as the 2023 Wood Family Vineyards “VIVA” Cabernet Sauvignon is a wonderful and crowd favorite wine. It falls between some of the stellar Napa Cabernet Sauvignon (and now Wood Family Culmination Cabernet Sauvignon) and many commercial & grocery store daily wines! There are days where a big and bold Cabernet along with mouth-puckering tannins is too much to have as a standalone wine. Conversely a “milk toast” commercial/grocery store Cabernet doesn’t provide enough fruit, balance and tannins to be enjoyed with a hearty steak. Now the solution appears with “VIVA” Cabernet Sauvignon by Wood Family Vineyards. This wine is mellow enough to enjoy by itself but can also pack enough punch to go with a meal.
Photo ©Michael Kelly
Thus, the versality with the “VIVA” Cabernet Sauvignon. For those occasions where a softer, more refined and gentler Cabernet Sauvignon is required this Wood Family Vineyards “VIVA” Cabernet Sauvignon is spot on! Rhonda Wood does make your bigger and heartier Cabernet Sauvignon’s (“Especial”, “Clone 30”, “Woody’s Cab”, The Runway blend and now Culmination) for those characteristics and for heavy food and wine pairings. She calls those Cabernets “fork & knife Cabernets”. I call them “chewy or grippy Cabernets”. Each has its place and now “VIVA” provides a perfect mid-point Cabernet for the wine aficionado.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
On the eyes a deep and bright purple and maroon color stands out in the glass with a medium viscosity. On the nose aromas of cherries and flowers (violets) waft gently into the senses. I have stated this before and it is again true for the 2023 vintage that on the palate this wine cuddles up like a down comforter on a cool winter evening. While tannins are present, they are absent of harshness or overwhelming oak layers upon layers to debunk. Vanilla, cranberry, raspberry and a hint of blueberry swarms about to provide a compelling wine to sip and enjoy. The finish is medium length and harmonious. Alcohol percentage is 14.4% and aged in French oak with 27 barrels being produced. This wine will be released in Q4 of 2025. It is 100% Estate grown Cabernet Sauvignon.
Photo ©Michael Kelly
It is a very well-balanced wine with fruit, tannins and acidity in precise equilibrium.
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 seared and BBQ’ed ribeye steak served medium rare. The idea was to pair this “mellower” Cabernet Sauvignon with a juicy steak to see if it could handle the meat. Indeed, it did with sufficient tannins to cut through the ribeye. Accompanying the meal were small red potatoes cut in half, seasoned and roasted. Also seasoned and roasted were halved Brussel sprouts. A delicious meal with no compromise with the mellower 2023 “VIVA” Cabernet Sauvignon.
The Winery
Photo from Wood Family Vineyards website
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 about her background from airline pilot to award winning winemaker at:
https://californiawinesandwineries.com/2016/02/10/wood-family-vineyards-2/
and
Her awards are extensive and too numerous to list here in this article and would refer you to their website at the bottom of this article.
Sláinte,
Michael
2023 Wood Family Vineyards Cabernet Franc – Strong, Bold and Wonderfully Intense!
Photo ©Michael Kelly
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Livermore Valley has undertaken a strategic direction to focus on Cabernet Franc and Sauvignon Blanc wine varietals. Wood Family has been producing Cabernet Franc for two decades and their experience shines wonderfully with their varietal of Cabernet Franc.
First on the eyes a radiant purple/maroon coloring with clarity. On the nose, upon pouring into the glass, a bouquet of violets and cherries burst into the olfactory senses. With anxious anticipation of the first sip, one is pleasantly rewarded with raspberries and red cherries being dominant flavors. Secondary flavors of subtle strawberries and pencil shavings. On the finish, peppery notes and slight moist forest floor notes complete a wonderous and filling sip. This vintage provides stronger tannins than previous years and yet the balance of fruit, acidity and tannins provide a long lasting and intense finish. Truly a great representation of the quality of Livermore Valley’s Cabernet Franc.
Photo ©Michael Kelly
This wine will be released on August 23rd, 2025 and will sell for $45/bottle. Twenty-five barrels were produced using three vineyards in Livermore Valley with the majority from their estate vineyard. Barrel treatment includes new French oak and new Hungarian oak. The alcohol level is 14%.
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 chosen to go with baked Pork Tenderloin this evening. We generally enjoy Pinot Noir wine mostly with Pork Tenderloin but decided to try this Cabernet Franc. This evening used a dry rub on the Pork Tenderloin consisting of brown sugar, smoked paprika, garlic powder, onion powder, cumin, sea salt, black pepper, Italian seasoning and a pinch of Chili powder. The pork tenderloin with the rub was first seared in a skillet and then baked. The pork slices were drizzled with Cherry Pepper Sauce. Accompanied by a fresh homemade macaroni salad with black olives, purple onions, and diced Serrano peppers. A fresh garden salad with green onions, cherry tomatoes and roasted pepita seeds was served.
The Winery
Photo from Wood Family Vineyards website
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/
and
Her awards are extensive and too numerous to list here in this article and would refer you to their website at the bottom of this article.
Sláinte,
Michael Kelly
2018 Wood Family Vineyards “One Oak Vineyard” Merlot and a New Food Pairing
Photo ©Michael Kelly
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
This 2018 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 with some grippy tannins. Yet you are awakened with the first sip to an explosive mouthful of Bing cherries, plums, with subtle earthy tones of bramble and minerality. The finish has a textural feel, and a complex layered structure continues to enhance the wine experience. 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 conclusion as elegant and charming. This is a Merlot to absolutely enjoy today, with or without food. Alcohol is 14 % with 242 cases being produced. The wine is 100% Merlot and aged 20 months in French oak barrels. This is worth seeing if they have any additional bottles for sale! This wine will make my annual list of Best Wines Tasted for 2025! The current vintage is their 2022 and is $38/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
When your neighbors surprise you and drop off their just picked garden bell peppers and tomatoes, it seems only natural to make stuffed bell peppers! So, tonight’s meal was a new recipe calling for the bell peppers to be filled with beef, rice and veggies for an all-in-one meal. A slight twist was adding Italian sausage for more flavoring. The ingredients were olive oil, sea salt, black pepper, ground beef, chopped purple onion, minced bell pepper, finely chopped garlic cloves, diced zucchini, diced fresh tomatoes, white rice and shredded pepper jack cheese. Accompanied by a fresh garden salad with cherry tomatoes, green onions and candied almond slices. This combination was great with the wine’s smooth fruity notes and the stuffed meat (ground beef and Italian sausage) in the bell pepper. This recipe will be a standard this coming winter as “comfort food” on a cool night.
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
An Interview With Michael Kelly’s Journey with Wine Writing and Wine
Background on Michael Kelly for Wine Interview.
Just after publishing my 1,300th website stories on wineries, winemaking, wines and the wine industry on the website https://californiawinesandwineries.com , I was interviewed by A. McKallew to answer a few questions on how and why I developed a passion for wine. She sought me out as I eclipsed writing in excess of 1 million words on my website. When I post a story, depending on the topic and geography, it goes out to an additional 80+ blog sites and social media where I am a guest poster. That number totals a staggering 80 million words in print floating about in the world wide web. Additionally, some 2,500 stories were published on my blog site and personal page totally some unknown count.
Some of the questions below were outside the scope of wine and the industry, which were more questions regarding my early introduction to wine, college, career development and personal life information. That portion will be available on request for friends. Below are a selection of questions related to wine and my response.
Working Career and Wine Education Development
Q: Can you remember your first real encounter with wine?
After college I returned to the Bay Area. Got married and we took a trip to Napa Valley in the spring of 1978. Having little to no knowledge of wine, stopped at Mondavi Winery and sampled some delicious wines like I had never tasted before! It was like the cartoon with the light coming on over my head. We ended up buying a case of Mondavi 1974 Cabernet Sauvignon Reserve served to us by Robert Mondavi. He carried the wooden case to our car and when we left their parking lot, my wife asked how would we pay the American Express bill for the wine? We managed to pay the bill when it came and that was the beginning of the wine journey. Nor did we know who Robert Mondavi was or how he would shape and influence Napa Valley and the wine world.
Q: How much were you involved with wine during your business career?
While focused on a career in the electronics/semiconductor business, a glass of wine at lunch once a week was a given. I had progressed to General Manager of distributorship and used Fridays to award the top inside salesperson performance or a key contributor to lunch at a nice restaurant. J. Lohr Vineyards & Wines was the standard glass ordered at the two frequent restaurants. As I progressed with various semiconductor companies, wine became a bit developed with customer meetings/dinners and golf outings over several days. When working as a strategic account manager for a $3.5B company, I often arranged dinner meetings with key executives in the Bay Area with my company’s executive team. I would examine the wine list in advance and would seek suggestions from the restaurant staff. Knowledge of wine grew and then I would seek those wineries out when I had a chance to visit Sonoma or Napa Valleys. It seemed like wine was a never-ending quest, as the more you knew, the less you knew! During the early years of marriage and raising children, wine was typically a Friday night treat with the wife stopping by Trader Joe’s selecting a bottle of wine to go with dinner. Or if dining out at one of our favorite restaurants, the owners were always ready to recommend a selection or two. Occasionally with dinner parties and close neighbors we enjoyed different wines, and we began to frame our taste preferences. One close neighbor had found two unknown wine regions for us to join for various events. One was Amador County wine region, and the other was Livermore Valley. Both areas, while rich in history, were just beginning their winemaking prowess known in the early 1990’s but went back to the gold rush days in California. There again, one was able to discern, what “tasted good” and stuck with those selections going forward. Simplistic metrics but we all start somewhere. Years passed and then we began, for example, tasting Cabernet Sauvignon from Livermore Valley versus Amador Valley versus Napa or Sonoma Valleys. We kept asking why did Cabernet Sauvignon taste so delicious in one region and so poorly or different in another. The next level of discernment came from understanding the soil, weather, etc., or terroir of each region. So, when visiting an area, we asked to taste wine that made sense for that environment. That helped immensely in ferreting out the better wines. The next level was then to follow key winemakers in each region who displayed quality wines and had the Midas touch in award winning wines. Again, this was now the late 1990’s and early 2000’s and sought out and followed them from one winery to another. That process served us well, for example in following Celia Welch from Keever Vineyards to Kelly Fleming. Ditto for others like Phillippe Melka, Andy Erickson, Aaron Pott and Heidi Barnett all in Napa Valley. Many winemakers, after cutting their teeth, formed their own winery or brand and once we found them, joined their wine clubs. Pam Starr (Crocker & Starr), Rudy Zuidema (Shadybrook Estate), Jacky and Scott Young (YoungInglewood), Viader (Delia and Alan Viader), Betty & Paul Wools (O’Shaughnessy, Progeny, Capiaux), Ledson Winery (Steve Ledson), Thomas Rivers Brown (Revana & Outpost), Tom Garrett (Detert, Dakota Shy) and the list goes on. At one point we were members of 20+ wine clubs in Sonoma & Napa Valley. Soon we were inundated with wine, and it was time to add a standalone wine cabinet that controlled both temperature and humidity. That was easily filled up quickly and another and another and another and another and another and another and now wine cabinets were filling up the house! I also branched out to foreign wines as I was doing a lot of international travel and would spend a weekend checking out regional wineries in France, Italy, etc. Some additional vacation travel took us to Spain, Germany, Brazil, Mexico, Canada, China, India, just about every state in America, etc., and always found a winery or two to visit.
Q: Why so many wines?
Typically, the higher end wines could be stored and aged for up to 25 years. We generally drank those at 10-15 years. We did have some “everyday wines” that were consumed in the 2–5-year range. At the same time, we were still visiting areas all around California buying and enjoying new varietals not found in the “regular wine districts”. Additionally, the quality of wine production increased exponentially in Livermore Valley, Lodi, the Sierra foothill regions, Monterey, etc. So many of their wines made it into the wine cabinets. Then add the business travel and hearing about “new wineries, new wines, etc.” and they found their way into the cellar. Soon the log sheet turned into a computerized system for tracking wines being collected and when to drink them by.
Q: When you retired, what were you going to do with all that wine?
Great question and in 2012 when I retired, I got advice from a friend in North Carolina, Carol Stratton, a published author, who suggested I begin to write about something I knew having some in-depth knowledge or I had a keen interest in. That provided three subjects: Executive business & sales management, golf and wine. Wine seemed like a great and fun choice with side benefits! She also suggested that writing is like a muscle that needs to be exercised daily to build up. The next step was to create a blog site, a website, etc. While having a rudimentary knowledge of computers, our youngest daughter Courtney assisted immensely in formulating what you see today website, blog, Facebook, Instagram, etc. Like Forrest Gump’s great line in the movie, was “run Forrest run” so he began to run across the USA and back again. Thus, I began to write and write. I attended classes, seminars, listened to podcasts, read books, talked incessantly with winemakers, winery owners and just about everyone who knew more about wine than I did! Which was everyone except my dog, who knew less than me!
Q: Who in the industry provided some of the better conversations?
Far too many to highlight them all, but Rhonda Wood from Wood Family Vineyards, Steven Mirassou from Steven Kent Wineries, Jerry Padilla from Ledson Winery, Pam Starr from Crocker & Starr, Susan Tipton at Acquiesce Winery, Rudy Zuidema (Shadybrook, Red Cap, Zuidema Wines) and so many others provided some great insight into making wines and the wine business. The Wine Media Conference seminars provided great guest speakers, enriching my education, writing skills and networking. A special note of thanks to Jim Denham of the Wine Steward wine shop in Pleasanton, California who provided a vast amount of information on international wines at various events. Also, I sought to attend any and all presentations, speeches, lectures, classroom sessions, on wines and the wine industry all over northern California.
Q: Today you live in the Sierra foothills, how does that fit into the wine world?
In 2016 we left the congestion of the Bay Area and made a move to an unincorporated area called Copperopolis. We purchased a lot and built a custom home all on one level with a walk in wine cellar on the same floor. Since the house was custom built, we ran the ducting for the condenser that is in the garage over the ceiling and into the cellar. Today we have a capacity of 1500 bottles. Living in the foothills provides a pastural setting in which to write, cook and continue to read about wine. We are in Calaveras County with many wineries, 45 minutes from Lodi, 1 ½ hrs from Livermore Valley and 2 hours from Napa. Sonoma and Paso Robles area require overnight stays and have done so many times.
Q: What other activities are you doing with wine living in the Sierra’s?
As it turns out, Calaveras County hosts the Annual Sierra Foothills Wine Competition (41st year in 2025). Through networking I was invited to be a wine judge some five years ago and met some pillars of wine judging like Tom Bender, Mike Dunne, Dan Berger and many others. I have also judged for the last four years at the Foothill Wine Judging event in Folsom, California. Together these two events gather 500-600 wines in total yearly.
Q: What is the Annual International Cabernet Franc Wine Competition and what is your involvement?
I established the event over six years ago focused only on the Cabernet Franc varietal. The event has grown to 100 wines being entered from 14 states and 3 countries in 2025. It is a blind competition based on a modified Danish system. We have two sets of judges, one of Professional Judges (two tables) and one of People’s Choice Judges (two tables). This provides a dynamic that most wineries enjoy. They not only have two chances in winning an award, but they can also appeal to the Professional Judges on the varietal key characteristics and/or the People Choice Judges enticing consumers to seek out their wines appealing to the everyday shopper. We break down the regions as Cabernet Franc is unique with its tasting profile very different in an upstate NY Finger Lake district versus the mid-west versus the Northwest. We have 6 regional groups (Eastern, Midwest, Northwest, Southwest, International and California). California is further broken down by six price point categories. We also have a Specialty Division for Cab Franc wines being 75% minimum that are Blanc, Sparking, Ice wine, Appassimento, rose, etc. The last category is the Blend Category (all wines being a minimum of 50% Cabernet Franc). The Grand Sweepstakes winners from both sets of judges get a feature article written about them (at least one and generally two). Except for this year, we have tied together a Cabernet Franc Wine Stroll and a Cabernet Franc Gourmet Dinner featuring past winners. Next year we plan on resuming these sessions.
Q: Do I dare ask if you have other activities with wine?
It doesn’t leave too much “free time” between writing, traveling, meeting with winemakers, etc., but I have parsed out some time to consult with exporting wines to Japan for their Michelin Star restaurants, writing for a couple of wineries for their tasting notes, still working on collecting wines, writing a monthly column for a newsletter, consulting with regional winegrower organizations, etc. One exciting aspect is that several of my stories have been picked up and re-published nationally. I try to attend as many in person and Zoom meetings with winemakers, wineries, etc., as I possibly can. This is what I call retirement!
Q: What are the key takeaways from your time with wine, winemakers and the wine industry?
It is very simple: I have met so many talented, kind and knowledgeable people over the years. My knowledge base has exploded a thousand times from my humble beginnings. The great aspect is that the wine barrel of knowledge is never ending and always provides new twists and turns with new technologies, new machinery, deeper education (specifically UC Davis), cultural challenges (box, can, demographics and non-alcoholic wines), etc. Wine is a bonding agent as much as it is a drink. As I often joke, writing has provided a great outlet and keeps me off the streets!! Wine incorporates friendships, great foods and a social life full of laughter and meaningful relationships.
Sláinte,
Michael Kelly
2023 Wood Family Vineyards Red Blend “The Runway” is the Authenic One!
Photo from Rhonda Wood
Background
Photo from Rhonda Wood
This new red blend wine called “The Runway” is a hat’s off to Rhonda Wood, the owner, winemaker and former airline pilot. Yes Rhonda Wood, winemaker/owner of Wood Family Vineyards used to fly planes (US Airways) but now can be found in the vineyards tending vines. Rhonda continues to fly about the western states in a private plane. She and husband Michael (with their two sons), have a winery in eastern Livermore. Rhonda started making wine in 1996. Besides sourcing wine on their property, they have 17 specific vineyards which are manicured to their specifications throughout Livermore’s ideal climate.
Another important piece for the background is it is called Red Blend. While this wine has the five main grapes of Bordeaux, the term “Bordeaux” is a geographic indication and a collective trademark. This only allows wine produced from and in the Bordeaux region of France to legally use “Bordeaux” name on the label. Producing or selling wine labeled as “Bordeaux” without authorization can lead to legal action, fines and even criminal charges! So while a wine listed as Bordeaux are desired and have a wonderful historical significance.
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
This is the second of two new wines being released on August 3rd, 2025 and is already a favorite wine! This is a “Bordeaux style” blend of five red grapes being 55% Cabernet Sauvignon, 22% Cabernet Franc, 10% Malbec, 8% Merlot and 5% Petit Verdot aged for 20 months in French oak barrels. The alcohol percentage came in at 13.7%. Combining these five grape varietals from Livermore Valley makes a wine that is greater than its components.
As Aristotle in his writing on Metaphysics wrote the “whole is more than just the sum of its components”. The resulting wine is more powerful, valuable and impactful than those varietals alone.
For example, the Cabernet Sauvignon portion provides structure, tannins and black fruit flavors (55%). The Cabernet Franc addition (22%) contributes herbal and lighter fruit notes. These two varietals make up 77% of the “Red Blend” giving it “a punch of tannins and fruit” with a modicum of herbal notes. Next up in the mix is Malbec (10%), which adds color, richness and often a smoky quality along with 8% Merlot which provides roundness, soft fruits and plummy notes. Lastly the Petit Verdot contributes tannins, structure and adds to the deep color. Having all these different, contrasting and complimentary tastes, flavors and aromas provide an elegant and beautiful wine.
Photo ©Michael Kelly
Anticipated opening this inaugural wine as a fan of “Bordeaux” wines and history, was convinced this grape collection would provide a delightful wine. On the on eyes a dark almost black coloring with medium-heavy viscosity. As soon as the cork was popped, aromas of blackberry and blueberries awaken the olfactory senses. Decanted this young wine as it was just bottled three weeks ago for 2 hours before tasting at dinner. On the palate, each of the grape varietals stood “tall and proud” contributing their aforementioned qualities to each sip! As the wine engulfed the mouth, one immediately knew this is no ordinary wine as the notes of sharp tannins of the Cabernet Sauvignon and Petit Verdot were counterbalanced to a certain point with the roundness of Merlot. Each contributed to the symphony of total experience with drums, flutes, violins, etc., each doing their part to provide a classical orchestration of flavors. This wine possessed fruit, tannins, and chewiness all for textural delight.
Photo ©Michael Kelly
While I was a bit cautious on the youth of the wine just being bottled on the other new release (The Takeoff), without any hesitation, this Runway wine is now ready and over-delivered last evening!
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 evening’s meal was 24-hour marinated tri tip steak in Chaka sauce, then seared at 1500 degrees to medium rare. Accompanied by baked potato wedges that were cut into eights with olive oil, onion powder, garlic powder, smoked paprika, sea salt, black pepper and finely grated parmesan cheese. Also, garlic French bread and our guests brought her exquisite field green salad with glazed apple slices browned and sprinkled with brown sugar and feta cheese crumbles.
A great food pairing with the tannins (punch) to fully engulf the steak and yet with a mellow fruit and roundness to enjoy. This young wine is ready for the runway to start its journey and will only age to become more spectacular.
Wood Family Vineyards with this release just added another wine to my annual Best Wines Tasted for calendar 2025!
The Winery
Photo ©Michael Kelly
Since this wine is dedicated to Rhonda’s initial career as a pilot, I thought it interesting to draw a few comparisons between being a winemaker and key traits of captaining a commercial or private plane:
Attention to details: The Captain knowing all aspects of flight planning, aircraft operation, documenting aircraft performance & maintenance, operational compliance, adhering to government standards & regulations, manage emergencies, coordination with mechanics, ground crew and air traffic control. Rhonda Wood: knowing the vineyards for pruning, shoot thinning, cluster thinning, water strategy & compliance, cover crop management, details to county, AVA and government regulations.
Awareness: The Captain understanding optimal aircraft performance and ability for various aircraft being flown. Rhonda Wood: Knowing when and what to do in the vineyard(s) from Brix checks, ordering supplies for the winery (yeast, So2, etc.), scheduling harvest with vineyard manager, soil nutrition, timing on picking, pressing, sending juice panels to ETS, punch down timing & frequency, selecting yeasts and additives (if necessary), tank temperatures. All of these functions for each and every varietal and winery blend.
Documentation: The Captain recording all aspects of aircraft operations, fuel, temperature, oil pressure, hydraulics, weather, turbulence, aircraft avoidance and airspace incidents, noting functions outside of prescribed government regulations, flight plans, etc. Rhonda Wood: pre-ordering bottles, labels and corks for upcoming harvest and bottling, testing during fermentation, compliance and documentation for ABC laws, tasting room notes, pairing & technical sheets, shipment compliancy, etc.
The above only scratch the surface of the broad characteristics of being a Captain and Winemaker. This may indeed be the reason she wins so many awards for her wines! In addition, self-confidence, humility, clear communication skills, desire to learn and most importantly, the ability to approach the runway for a great journey!
Sláinte,
Michael Kelly
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