Tag Archives: garden
on September 4, 2013
We may be getting ready for harvest, but it’s also flower season at Nickel & Nickel. Landscape Designer Daniel Townsend has again worked wonders with a magical mix of zinnias, cosmos and, a new addition this year, sunflowers. Enjoy!
(Photos by Robb McDonough)
on November 11, 2012
When the temperatures dip and the skies have more gray than blue to them, our minds turn to Cabernet. It’s a natural reaction—one that, perhaps, you share. The mere thought of a hearty, red wine paired with a filling meal can have a warming effect.
If you’re planning a trip to Napa Valley this winter—and trust us, December and January are wonderful months to visit the valley with much lighter traffic and easy reservations at your favorite restaurants and wineries—give us a call. We’ll set you up for a tour and tasting, which will include a selection of (you guessed it) our single-vineyard Cabernets.
In the meantime, enjoy these images of fall at Nickel & Nickel. The skies may be grayer and the temps chillier, but there is still plenty of beauty to enjoy in the Napa Valley!
Bulbs are ready for planting—stay tuned for a springtime burst of color!
Our horses enjoy the good life: Mariah, the Paint on the left, is a retired barrel racing and pleasure trail horse; Aria is a Swedish Warm Blood and is a retired competitive dressage horse.
Morning Glory intertwines with the last of summer’s pole beans in the vegetable garden.
Our olive trees are heavy with fruit destined for the olive oil press and Chef Trevor’s kitchen.
Speaking of presses, this gorgeous color comes from Cabernet in our basket press.
The Sullenger Vineyard vines are preparing for dormancy.
A familiar view to our visitors: Sullenger House and the shapes and colors of the season.
on November 9, 2012
It’s the time of the year when we go underground. The bulbs are here and in force. Our November planting will sustain three-plus months of flowering this spring along Highway 29 in front of the Nickel & Nickel property. This year we have two all-season mixes: one consisting of blues, lavenders and purples, and the other a blend of many different reds and yellows. The idea is to have a longer bloom cycle rather than have everything go all at once. But there are a few surprises in the mix; I can’t give up all my secrets! You’ll just have to come pay us a visit this spring.
A preview of what we will be enjoying this spring.
The show will begin in early March and carries into the end of May. Throughout the spring flowering, we’ll enjoy a procession of non-stop narcissus and daffodils, creating a sea of gold among the towering tulips. The contrast between the beautiful Nickel & Nickel backdrop and the extensive planted bed in front is truly show-stopping. This is what I call curb appeal to the maximum.
There is one more part to this magical display. I have handcrafted a custom, wildflower blend to top-dress in late November, saturating the soils beneath the tulips and daffodils, creating a carpet of green. Once the bulbs have had their months in the spotlight, the wildflowers will take full command and color, reaching ever higher. The show must go on…
on March 1, 2012
What little winter we had here in Napa Valley is quickly slipping away from us, and spring is nipping at our heels. Tulips and daffodils peak through the earth after their long slumber displaying springs vibrant colors all around Nickel & Nickel.
This year we have decided to dedicate the entire garden at Nickel & Nickel to fresh herbs of every kind. Wonderful sweet herbs like tarragon, cilantro, chervil, parsley and chives, which pair so well with Chardonnay and are a great additions to any dish. Hearty, robust herbs like thyme, rosemary and oregano will make the garden an aromatic experience and are wonderful for marinating meats and fish. With our estate beehives awake and the bees hungry, our garden will soon be propagated and we will have delicious honey. Everyone wins!
Time to break out the barbecue that has been hibernating, open some Syrah or Zinfandel and grill up some nicely marinated meats and vegetables. We will be spending many hours with our hands in the dirt over the next few weeks getting everything planted, but the bounty we receive is so rewarding, it hardly seems like work.