Wood Family Vineyards
2023 Wood Family Vineyards Red Blend “The Takeoff”
Photo ©Michael Kelly
Background
Photo from Rhonda Wood
This new red blend wine called “The Takeoff” 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.
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
This is a blend of three red grapes being 51% Cabernet Franc, 34% Malbec and 15% Merlot aged for 20 months in French oak barrels. The alcohol percentage came in at 13.7%. It will be part of the August 3rd, 2025 release party at $50/bottle.
Photo ©Michael Kelly
Anticipated opening this inaugural wine as it combined two of her three wines that have made my Annual Best Wines tasted in the year for three years in a row, that being her Cabernet Franc and Malbec. Also this combination made a delicious Bordeaux style blend. On the on eyes a medium dark crimson coloring with medium-heavy viscosity. On the nose the three varietals coalesced to provide a range of aromas of blackberry, cherry and dark plums fruits along with violet and rose scents. On the palate, the Merlot seemed to have throttled back the “zip” of the Cabernet Franc and the smokiness, mellow pipe tobacco and leather components of the Malbec. This may have been due to a little bottle shock as the wine was just recently bottled. The smooth finish provided exceptionally rounded tannins with a hint of vanilla. An extremely mellow and integrated even keeled wine to be enjoyed with or without food.
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 evenings meal was filet mignon steak, seasoned and seared on the BBQ at 1500 degrees and then cooked to medium rare. Plated with freshly made topping with Blue cheese, butter and chives. The same Blue cheese was used in the “smashed potatoes” also topped with fresh chives. Accompanied by a fresh garden salad with just cooked applewood smoked bacon, green onions and diced Roma tomatoes. A good food pairing lacking the tannins and “zip” to fully step up to integrate and take on the filet mignon this evening, but this young wine should age to be something spectacular.
The Winery
Photo ©Michael Kelly
Interesting to draw a few comparisons between the winemaker and key traits of captaining a commercial 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.
Photo from Rhonda Wood
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 remain calm under pressure especially during “Take Off” and landing!
Sláinte,
Michael Kelly
2024 Wood Family Vineyards Pinot Noir
Photo ©Michael Kelly
Background on Pinot Noir
The name Pinot Noir derives from the French words “pine” and “black” as the grape’s tight pine cone clusters and dark color. Pinot Noir has origins dating back to the first century AD. Roman’s most likely expanded the plantings of Pinot Noir during their empire reign. The phylloxera crisis devastated vineyards across France and did not spare Pinot Noir. In the following years, many Pinot Noir clones were introduced with each having specific attributes including resistance to certain diseases, yield levels, distinct aromatics and flavor profiles. The most notable clones commonly found today are 115, 667 and 777.
Geographically, California Pinot Noir presents more upfront fruit flavors, ripeness and a fuller body due to the warmer climate. Oregon, with its cooler climate, has a subtler fruit with pronounced earthy and mineral qualities.
In California Pinot Noir is the second largest harvest of red wine grapes, being 8% of the tons crushed at 218,024. Number one being Cabernet Sauvignon with 454,608 or 16%. Zinfandel followed in 3rd position with 201,642 tons from the final 2024 California Grape Crush Report. The latest numbers show Pinot Noir being the 5th most planted red wine grape in the world.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
The grapes for this Pinot Noir come from the Nella Terra vineyard located at the top of the Sunol grade. This area gets the cool breezes from the San Francisco Bay in the late afternoon and is typically much cooler than Livermore Valley, but both being in Alameda County.
Photo ©Michael Kelly
On the eyes a semi-transparent ruby red coloring and medium viscosity. On the nose red berries and tart cranberries are dominant. On the palate the wine provides a mouthful of texture along with the strawberry and cherry fruits. On the finish, a slight tartness provides the classical puckering in the mouth as well as the fruit counterbalanced with pepper and clove.
Photo ©Michael Kelly
This is their second vintage of Pinot Noir and will be available at the end of July or beginning of August, just in time for summer enjoyment. Only 61 cases were produced. Aged 9 months in 100% neutral French barrels, one new and one neutral. One unique process was saving about 10-15% of the grapes as full grape clusters without destemming. This was added to the destemmed fruit for fermentation to increase the complexity and fruitiness of the wine. The wine will be sold at $50/bottle. The wine comes in at 13.9% 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
Chose this wine to pair this evening with two different sausages. The first being an Italian spicy beef sausage and the other being a pork sausage stuffed with Gouda cheese and Jalapeños. This Pinot Noir was selected as it goes with Gouda cheese and has plenty of acidity to cut through both beef and pork sausages. Accompanied by French fried potatoes. The wine was served cold and was a welcome companion to the spicy Italian sausage and the jalapeño stuffed sausage. This wine, in my opinion, is definitely a food wine as opposed to a standalone drinking wine as it wholly enhanced the food this evening.
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
2023 Wood Family Vineyards Petite Sirah – Nothing Small About This Wine!
Photo ©Michael Kelly
Background
Petite Sirah, as an educational note, is not a “smaller” version of Syrah as it is a wholly different varietal. The background on Petite Sirah is that it is the offspring of Syrah and Peloursin (a scarce and almost extinct grape) from northern Italy/Switzerland area. The varietal name is Durif and was first introduced in 1880. Petite Sirah possesses one of the highest levels of antioxidants. In the State Agricultural report for California, Petite Sirah represented only 2.3% in the 2024 harvest.
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo by Don Lahey, The International Wine of the Month Club
Petite Sirah has a big bold structure accompanied by high tannins. Dark fruits abound in the glass akin to Malbec or Cabernet Sauvignon but even more tannic profile! There might be a warning label on a bottle if you are not familiar with the varietal. This wine was opened a few hours before the meal and the first thing one notices is the dark and inky coloring in the glass.
Photo ©Michael Kelly
Once in the glass, aromas of dominant blackberry compote and bramble waft into the senses. Once the first sip hits the palate, a tug-a-war begins with bold tannins facing off against the berry fruit. Secondary flavors of black pepper and subtle notes of vanilla (most likely from the barrels) smooth out the landing in the mouth. The finish provides scrumptious blueberries and dry earthen minerality that is long lasting.
Photo ©Michael Kelly
The wine come in at 13.9% alcohol and will be released mid-June with an expected price of $40/bottle. The is 100% Petite Sirah from the Casa de Vinas vineyard. Only 107 cases were produced. Aged in 12.5% new Hungarian oak and 12.5% new American oak with the balance being neutral for 18 months.
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
Prepared this evening’s meal with a new recipe this evening called Pork Tenderloin Tacos. The wine was selected due to its full body with high tannins that did produce a little bitterness and with the rich pork created a perfect balance. The pork tenderloin was cut up in strips and marinated in olive oil, fresh lime juice, honey, minced garlic, ground cumin, chili powder, paprika, dried oregano and kosher salt for 9 hours. Then cooked in a skillet on the stove and served with prepared flour tortillas, lime wedges and street corn salsa.
Photo ©Michael Kelly
The salsa ingredients included roasted corn kernels, minced Jalapeño pepper with seeds, diced red onion, minced garlic, fresh squeezed lime juice, olive oil, chopped cilantro, cumin and kosher salt. With all the spices in the meal and smokiness, the Petite Sirah was an elegant match as boldness of the wine and the meal. Accompanied by refried beans and a fresh garden salad with multi-colored tortilla strips.
The Winery
Photo of Rhonda Wood (Winemaker) and Harrison Wood (VP)
Rhonda Wood, winemaker at Wood Family Vineyards, makes some exceptional wines from Livermore, California. The background on the winery can be found in another story at:
https://californiawinesandwineries.com/2021/11/06/2018-wood-family-vineyards-chardonnay/
Rhonda and the family winery are small in comparison to some of Livermore’s known name wineries but have been regarded for twenty-five years as one of the top-quality wine producers.
From high in the sky to down to earth wines!! 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. 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.
Sláinte,
Michael Kelly
2022 Wood Family Vineyards Cabernet Sauvignon “Especial”
Photo ©Michael Kelly
Background
Livermore Valley is one of the oldest wine regions in California. Its geographic proximity to the San Francisco Bay provides breezes with the marine layer cooling effect to the Valley from the warm summer months. The west to east valley is unique in California allowing the cool air or fog to engulf the entire valley floor. The wines from this region can be age-worthy and are typically complex, balanced and excellent with various foods. A small tidbit of information is that Livermore Valley was the first wine to win a gold medal at the Paris Exposition in 1889 and not Napa Valley! The roots of Livermore Valley go back to the 1760’s when Spanish missionaries planted grapevines. Robert Livermore is credited with planting the first commercial vineyards in the 1840s. Fully 80% of California Chardonnay and Cabernet Sauvignon grapes can be traced back to Wente Winery and Concannon Vineyard. There is much more to know about Livermore Valley and suggest a quick tutorial at: https://www.lvwine.org/history.php
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Cabernet Sauvignon is unique due to its thick skins, high tannins and with aging potential. This provides wines that are full-bodied, dense, rich and full of complexity. Dark fruits abound with spices, pepper and typically tobacco notes along with oak characteristics. Cabernet Franc and Sauvignon Blanc are the DNA parents of Cabernet Sauvignon.
In the final 2024 California Grape Crush report Cabernet Sauvignon was the highest volume grape produced with 15.4% of the overall red grape harvest. There are 17 districts in the state and Livermore is District 6 which includes Alameda, Contra Costa, Santa Clara, San Francisco, San Mateo and Santa Cruz Counties. Livermore accounted for 7% of the 2024 harvest for Cabernet Sauvignon in California. In 2024 the number of tons harvested statewide was down considerably.
Photo ©Michael Kelly
The 2022 Wood Family Vineyards Cabernet Sauvignon “Especial” meaning for the Wood Family, is selecting only their favorite barrels for aging. It has been a solid wine in the lineup at Wood Family. First on the eyes an inky and lush purple coloring with medium-heavy viscosity with clarity and brightness. On the nose when first opening it, the aromas of violets and cherries rose up in a stately manner into the senses. On the palate dark fruits of dark cherries, blackberries and black pepper/cloves, counterbalanced with vanilla pipe tobacco and soft oak notes. The finish rolls out tannins that are present with silkiness at first being a bit timid and then rise up with a jagged edginess of deliciousness.
Photo ©Michael Kelly
This wine was aged 30 months in 60% new French oak barrels. The grapes came from both the Thompson Ranch Clone 337 and from Smith Ranch being Clone 8 in Livermore. The wine is 14% alcohol and is smooth and refreshing. Most Cabernet Sauvignon wines usually need a meal to partner up with, but this was an extremely smooth wine to simply sip. It will be released in mid-June and the price is $60/bottle with only 95 cases being produced.
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 seasoned and seared ribeye steak served medium rare. Accompanied by a fresh homemade creamy potato salad. The salad in addition to the potatoes, was made with mayonnaise, white vinegar, yellow mustard, sea salt, black pepper, chopped celery stalks, chopped onions and hard-boiled eggs. Served with sprinkled paprika. The wine with its bold flavors and appropriate tannins surround each morsel of steak perfectly. An excellent food and wine pairing.
The Winery
Photo of Rhonda Wood (Winemaker) and Harrison Wood (VP) photo from Wood Family website
Rhonda Wood, winemaker at Wood Family Vineyards, makes some exceptional wines from Livermore, California. The background on the winery can be found in another story at:
https://californiawinesandwineries.com/2021/11/06/2018-wood-family-vineyards-chardonnay/
Rhonda and the family winery are small in comparison to some of Livermore’s known name wineries but have been regarded for twenty-five years as one of the top-quality wine producers.
From high in the sky to down to earth wines!! 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. 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.
Sláinte,
Michael Kelly
2023 Wood Family Vineyards Petit Verdot – A Calming Wine for Birria Tacos
Photo ©Michael Kelly
Background
Petit Verdot is best known as a blending wine for Bordeaux style wines. It was used consistently in Bordeaux as it was a late ripening grape varietal and it struggled to reach full maturity. Historically, when used in moderation (1-2%) for blending, Petit Verdot produced wines that were overly tannic and caused the vineyards to decline. More recently however Petit Verdot has had a resurgence due to plantings in warmer climates like California, Australia and Spain. The warmer climates allowing the fruit to fully ripen and provide a distinct character for the varietal. Providing a very drinkable wine full of body, tannins and structure.
Photo from wikipedia
Petit Verdot’s literal translation is “little green one”. This is because it is a late ripening grape from the Bordeaux region in France. It is a commonly used grape in blending, usually in small amounts to add color, tannin, structure and herbaceous notes of violet and sage.
The Wine – “Wine if bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
First on the eyes, this wine is a lavish and royal purple in coloring, unique and contrasting from other varieties. In the glass, it has a medium-heavy viscosity. On the nose, aromas of violets and lavender along with plum and blackberry rise up to beckon your first sip. Once on the palate the essence of dark fruits, strong tannins and firm acidity greet the imbiber. Blueberry notes soften the impact of the tannins with a silky smoothness and flavor. On the finish, black pepper and spices and dried herbal notes and rustic smoky tastes linger. After the finish, you are struck with its full body, structural characteristics and tannins.
Photo ©Michael Kelly
Aging in oak barrels tends to soften the wine with a slight vanilla taste. This wine was aged 18 months in barrel with 33% being new French oak and the balance neutral. The wine is made with 100% Petite Sirah, 94% from One Oak Vineyard and 6% from Smith Ranch Vineyard. The wine come in at 14.8% alcohol and only 64 cases were produced. The anticipated price upon release mid-June is expected at $42/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 slow cooker Birria Tacos were cooked 8 ½ hours in a slow cooker. Besides the chuck roast, ingredients included chopped yellow onion, garlic cloves, garlic powder, onion powder, dried oregano, cumin, chili powder, cinnamon, chipotle in adobo, crushed fire roasted tomatoes, beef broth, white vinegar, kosher salt, bay leaves, shredded Oaxaca cheese and chopped fresh cilantro. Plated with white rice cooked with cilantro, fresh squeezed lime juice and green onions. Dipping sauce was on the side. This recipe was much easier than our previous one especially having to find all the fresh ingredients (see previous story at: https://californiawinesandwineries.com/2023/08/05/2020-jessies-grove-winery-fancy-quest-old-vine-zinfandel-and-birria-tacos-and-sauce/ .
Photo ©Michael Kelly
The recipe was excellent, and the wine refreshingly calming. A very good food and wine pairing.
The Winery
Photo from Wood Family Vineyards website
Rhonda Wood, winemaker at Wood Family Vineyards, makes some exceptional wines from Livermore, California. The background on the winery can be found in another story at:
https://californiawinesandwineries.com/2021/11/06/2018-wood-family-vineyards-chardonnay/
Rhonda and the family winery are small in comparison to some of Livermore’s known name wineries but have been regarded for years as one of the top-quality wine producers.
From high in the sky to down to earth wines!! 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. 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.
Sláinte,
Michael Kelly
2024 Culmination Sauvignon Blanc Aged in Barrel – What is Beyond Perfection?
Photo ©Michael Kelly
Background
Last year the Wood Family Vineyards produced their inaugural release of barrel aged Sauvignon Blanc. They have continued to do so again this year and have elevated this release to their second or premier label called Culmination. This is now the third wine being offered in the series.
The Wine – “Wine if bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
The grapes come from the historic Louis Mel Ranch that was established in 1884. Mrs. Mel was friends with the Marquise of Chateau d’ Yquem and was able to secure cuttings from there. This will be the second release of Rhonda Wood’s Sauvignon Blanc aged in barrel. The wine is fermented in three barrels with one being an Acacia barrel aged for 7 months. The other two barrels were aged in neutral French oak. They were kept separate until tanked for bottling and aged on the lees and stirred every two weeks.
This is like no ordinary Sauvignon Blanc I have experienced in my wine life! I heaped praises on it last year (https://californiawinesandwineries.com/2024/04/24/2023-wood-family-vineyards-sauvignon-blanc-a-new-offering/), only to have the wine elevated even further with this release!
Photo ©Michael Kelly
First on the eyes this is a deeper golden color than ordinary stainless steel fermented wine with a much thicker viscosity, noticeable in the glass. On the nose dominate aromas of honeysuckle and lemon grass waft gently into the senses arousing the imbiber to take the first sip of this exotic elixir. Once on the palate, bright and lively flavors burst forth of lemon and lime, but not like a New Zealand Sauvignon Blanc, much more subdued and yet energetic and content to be second fiddle in the tasting profile. Lemon custard and tropical passion fruit, along with stone fruits of peach and apricot, softly coat the mouth. On the palate the intriguing and unique textural feel in the mouth was astonishing. Finally, concluding the sipping experience, the acidity is counterbalanced by a brioche note, making for a mildly tart, yet graceful finish, possessing finesse to produce an enjoyable drink.
The alcohol level is 14% and the price for this is $50/bottle, which is a bit higher than your average Suavignon Blanc, but this is anything but ordinary! Set to be released mid-June, this will surely sell out quickly for its flavor profile and uniqueness with only 75 cases produced.
Photo ©Michael Kelly
This wine will make my annual Best Wines Tasted in 2025 due to its unique and mouth filling presence and flavors. In my opinion, following Wood Family Vineyards for 25 years, this may be the best wine Rhonda Wood has produced across the lineup, and she has won a tremendous number of awards!
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 also a bit unique with two entrées last evening. First up was sushi from a new store of both tuna and salmon. Both were very good. I have always had a glass of wine with sushi or sashimi to help kill off any bacteria (told so from many friends in Japan or sake). Only had one small portion with the sushi as wasabi, ginger and soy sauce would be too much to either be complimentary or too contrasting.
Photo ©Michael Kelly
However, the second entrée was a great summertime pasta salad. It was comprised of bow tie pasta, Northern Italian dressing, freshly cooked pepper bacon, fresh spinach, black pepper, Himalayan Sea salt, cherry tomatoes and onion. Chicken breasts were cut into small pieces and cooked on the stovetop with mesquite seasoning. They were combined and served. This wine caressed each morsel and bit of the salad and enlivened the meal perfectly. An excellent food and wine pairing.
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 the link below and their website.
Sláinte,
Michael Kelly
2022 LVVC Blend from Wood Family Vineyards
Photo ©Michael Kelly
Background
Photo ©Michael Kelly
What is LVVC? LVVC stands for Livermore Valley Vintners Collective a group of winemakers in Livermore Valley who showcase what can be achieved solely with Livermore grapes. Each year a “framework” of grape selections and percentages are announced. Each of the participating wineries make their wines according to the strict framework (usually one varietal with a percentage) and up to several grapes with a minimum and maximum percentage. This allows each winery to have “similar expressions” of the blend yet allowing individual creativity.
Photo ©Michael Kelly
This year’s requirement was to have a min/max of 35-40% Cabernet Sauvignon and balance being up to five varieties with no more than 25% of any other. The wineries participating this year for the 2022 release were: Fenestra Winery, JMC Cellars, Las Positas Vineyards, Page Mill Winery, Rosa Fierro Cellars and Wood Family Vineyards. The percentage each chose are listed in the above picture.
This year’s release event was held at the Bankhead Theater in Livermore on May 22, 2025.
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Wood Family Vineyards blend was 35% Cabernet Sauvignon, 25% Zinfandel, 25% Grenache, 10% Syrah and 5% Petite Sirah. All the blends this year were a combination of Bordeaux and Rhone varieties which proved interesting to pair with food. More below on that subject.
In previous vintages, it was very easy to taste and disseminate each varietal, but this year was a bit more difficult. The Zinfandel was easy with ripe berries, black pepper and spiciness. The Grenache was light and its berry driven fruit was tucked away behind the bolder Zinfandel. The Syrah provided body and dark fruits of blackberries and blueberries. The Petite Sirah added a boldness to the wine as well as tannins and dark fruit.
A very enjoyable drinking wine with both boldness and subtle nuances to be discovered in each sip.
The 2022 LVVC from Wood Family currently goes for $45/bottle. It came in at 14.7% alcohol and was aged in 50% new oak barrels for 19 months. A wine to be consumed stand alone or with very selective meals.
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 dry rubbed pork tenderloin drizzled with Cherry Pepper sauce. The dry rub consisted of brown sugar, smoked paprika, garlic powder, onion powder, sea salt, black pepper, Italian seasoning and a pinch of chili powder. Accompanied by a baked Russett Potato, sauteed zucchini with tomatoes and onions. A fresh garden salad with cherry tomatoes, purple onion, apple slices and pepitas.
The wine with its variety of grapes worked wonderfully with the bold flavors of Zinfandel with spicy notes surrounding each bite with fruit. The Cabernet and Petit Sirah with its tannins and bold flavors and adding texture to the meal. The flavorful seasonings were simply symbiotic to the spices of the dry rub. The Grenache stood up nicely to the pork’s richness. And the Syrah’s intensity also worked hand in hand with the smokiness of the pork’s dry rub.
The Winery
Photo ©Michael Kelly
Many stories on Wood Family Vineyards have been written and I would suggest the following links to get a better understanding of the winery and wines offered.
https://californiawinesandwineries.com/2025/01/20/2022-wood-family-vineyards-big-wood-zinfandel/
https://californiawinesandwineries.com/2024/08/23/2022-wood-family-vineyards-chardonnay/
These links will help provide you the breath, scope and award-winning wines offered by Wood Family Vineyards.
Sláinte,
Michael
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