Is Napa Valley in your future? We hope you’ll add Nickel & Nickel to your itinerary. Here’s what you need to know about your visit:
With all the wonderful weather we’ve been enjoying, the high season seems to have already begun this year. We highly recommend early planning for all your Napa Valley destinations, from lodging to winery visits and dining.
Like many wineries, Nickel & Nickel is by appointment only, and we recommend booking your appointment as soon as your plans solidify. As the season gets underway, we often schedule visits 6 weeks out and holiday weekends fill quickly.
Schedule Your Visit
So you’ve got some dates in mind? Check out our visit page for information on tours and tastings at Nickel & Nickel. From there, you can book your appointment online at the “Make a Reservation” link, or give us a call at (707) 967-9600 and we’ll set you up!
Get Ready to Enjoy a Single-Vineyard Experience!
On your Nickel & Nickel visit, you’ll learn about our dedication to single-vineyard wines and how that touches everything we do, from our hospitality in the Sullenger House to the enology lab in the 18th-century Gleason Barn to the fermentation barns. Next, you’ll taste through a selection of our Napa Valley single-vineyard Cabernets—a true tour of Napa Valley geography and geology!
We look forward to greeting you soon at the winery. Another way to connect with us is through Facebook, Twitter or Instagram.
We’re a few days shy of the official start to spring, but don’t tell the flowers, trees and birds at Nickel & Nickel. Everything is budding, blooming, and singing, and even the vineyard is getting in on the action. Viticulturist Aaron Fishleder says bud break is just getting underway in our home vineyard, John C. Sullenger Vineyard.
Early this week, foggy mornings dusted everything with fine water droplets, giving everything an extra sparkle when the sun emerged. In the wee hours of Wednesday morning, we got a few sprinkles of light rain which dusted everything off and gave the air that fresh, “just rained” smell.
In the cellar, winemaker Darice Spinelli and her team are working hard to put the final touches on the 2013 vintage. We’ll begin bottling our Single-Vineyard Cabernet (15 wines in this vintage!), Merlot and Syrah on April 20.
But that’s not all! Darice is also getting ready to showcase the 2014 Cabernets at our annual Futures tasting in May. For those of you who have joined us for this annual opportunity to taste and acquire Cabernets from our most recent vintage, you know what a treat it is to experience these young wines, which even in their youth, exemplify their vineyard sites. We hope you will join us this year!
By now you’ve likely heard the great news: Napa Valley received inches of much-needed rain recently–more rain in three days than we had received in all of 2013! So there was an extra dose of celebration in the air at our Winter Open House as we toasted good wine, good company and great, rainy weather.
We poured a selection of seven single-vineyard wines. Some, like the Chardonnays and a Merlot, were new releases; some were current releases (two 2010 Cabernets); and some were plucked from the cellar (the 2009 Quarry Vineyard and 2008 Tench Vineyard Cabs). Here’s what we lined up:
It’s the season for pumpkins! You may have picked up a few for decorations—or, if you’re an enterprising cook, perhaps you plan to use fresh pumpkin in holiday recipes (take a look at Chef Trevor’s recipe for pumpkin cheesecake).
You’ve probably seen giant pumpkins at fairs. (A Napa man recently won big with his giant pumpkins at several competitions.) Well, Javier, a gardener at Nickel & Nickel, decided to try his hand at this large squash—and he grew a real heavyweight!
Javier says he got started a little late this year; if he’d started in April, this pumpkin would be even larger!
Are you carving up jack-o’-lanterns or did you plant your very own pumpkin patch this year? Big pumpkins or little, we want to see them! Email your pics to firstname.lastname@example.org by November 4 and we’ll include your prize pumpkins in our next newsletter.
Enjoy this short video featuring Chef Trevor, a beautiful leg of lamb, colorful vegetables and State Ranch Cabernet. This visual feast will surely inspire you to make your own! For the complete recipe, click here.