Gleason Barn

Tag Archives: single-vineyard cabernets

Cedar Plank-Roasted Manchego Cheese—and 2010 Nickel & Nickel CC Ranch Cabernet

on August 29, 2013

This easy recipe from Executive Chef Trevor Eliason makes a great hors d’oeuvres course. Pair with our Single-Vineyard Cabernet (we opened C.C. Ranch, but feel free to try with our other Napa Cabernets!) for a delicious start to dinner.


Cedar Plank-Roasted Manchego Cheese, 
Brandied Cherries, Charred Onion Jam and Crostini 

Download Recipe


1 yellow onion

1/2 cup olive oil

Salt and pepper, to taste

1/8 cup toasted almonds,
roughly chopped

1/8 cup brandied cherries, halved

Balsamic vinegar

5 ounces aged Manchego cheese

1 cedar plank, 6″ x 4″,
soaked in water overnight

12 crostini



This recipe has two simple parts: the cherry, onion and almond compote and the roasted cheese.

Compote Preparation:
Slice the onion into thick slices, brush with oil and season with salt and pepper. Grill both sides of the onion on high heat until dark grill marks appear. Dice the onion once it has cooled and fold in the almonds and brandied cherries. Season with salt and pepper and a splash of balsamic vinegar.

Cheese Preparation:
Remove the rind and place the cheese on the soaked cedar plank. Place the plank in a 300°F oven for about 4 minutes. You want the cheese to be warm all the way through without melting too much. It should appear soft and shiny, but still hold its shape.

Serve the compote and crostini alongside the warm cheese. Enjoy with a glass of  Nickel & Nickel C.C. Ranch Cabernet Sauvignon.

Serves 4

Download Recipe


2010 Nickel & Nickel Single-Vineyard Cabernet Release

on August 15, 2013

A big thank you to all who joined us for our Cabernet Release last Saturday, August 10. We couldn’t have asked for better weather to pair with our new, 2010 Single-Vineyard Cabernets!

Dragonfly Vineyard Cabernet

Mary Grace and Dirk Hampson poured 2010 Nickel & Nickel Dragonfly Vineyard Cabernet from St. Helena, Napa Valley.

Gleason Barn

A beautiful day for 2010 Single-Vineyard Cabernet!


Guests enjoyed wonderful selection of cheeses and treats from Chef Trevor’s kitchen.


Winemaker Darice Spinelli poured 2010 Nickel & Nickel Kelham Vineyard Cabernet from Oakville, Napa Valley.

photo 4

Wine Club Manager Julie Zanze poured 2010 Nickel & Nickel Quarry Vineyard Cabernet from Rutherford, Napa Valley.

If you were unable to join us for the release event, find out more about all 12 of our 2010 Single-Vineyard Cabernets here. Better yet, why don’t you visit us and experience a selection of our newest vintage for yourself?

(Insider’s tip: as we head into the harvest season, our tours and tastings fill up quickly. Give us a call as soon as you know your plans: 707-967-9600)


Are You Ready for 2010 Nickel & Nickel Cabernets?

on June 27, 2013

We are fast approaching our favorite time of year: the release our newest vintage of Single-Vineyard Napa Valley Cabernets. Each year our August Cabernet Release event draws friends and fans from across the country, eager to be among the first to taste these wines.

Nickel & Nickel Cabernet Day

Guests enjoying 2009 Nickel & Nickel Cabernet at last year’s release party.

This year we are excited to present 12 Single-Vineyard Cabernets. From small bottlings (like Dragonfly Vineyard or Martin Stelling Vineyard) to vineyards with slightly more production (like State Ranch or Sullenger Vineyard), these wines are beautiful expressions of their vineyard sites.

For more information and to RSVP for this event, click here. We look forward to seeing you!

Nickel & Nickel Cabernet Day

Whether you are able to attend or not, you’re invited to follow our Cabernet Release Day fun by using the hashtag #NNCabDay. Feel free to tag your own posts or pics!

If you don’t already, follow us on: Instagram, Twitter, Facebook, Google+ and Pinterest


To Catch a Thief

on April 18, 2013

You can make out like a bandit in more than one way during our Cabernet Futures Program! This is your chance to reserve our 2012 Nickel & Nickel wines while they are still aging in the barrel. The French call this process en primeur (literally ‘in youth’). Futures purchasers benefit by reserving the wines they love at current release prices, with the added convenience of receiving them after bottling and without risking a sellout of these limited-production, sought-after wines upon release.  Our Nickel & Nickel Futures are available for a limited time each year, from April 30 through July 31, and shipped in early spring 2015.

But the big reward goes to those that buy any 18-bottle Futures purchase with a membership in our Futures Thief Club! Members of this club receive their own etched Nickel & Nickel wine thief–a tool to sample or “steal” wine directly from the barrel. Members then have the opportunity to return to the winery on two occasions over the next several months to experience a private barrel tasting of the wines they purchased as they age and chart their progress.

Get a glimpse of the future and build your cellar collection now. Our 2012 Cabernets promise to steal your heart.

Nickel & Nickel Futures

Click here to view the invitation to this event, or for more information call us at (707) 967-9600 or email



Beef Filet Slider with Cabbage Slaw

on January 29, 2013

Sliders are favorite appetizers at any occasion and can be prepared in a multitude of ways. In the winery kitchen, we grind beef from the trim of our larger roasts and steaks. Ask your local butcher to grind you specific cuts of beef. For the buns, many grocery stores now carry slider buns, or dinner rolls work just as well.

Pair with 2009 Nickel & Nickel Kelham Vineyard Cabernet Sauvignon, Oakville, Napa Valley–or your favorite Nickel & Nickel Cabernet.


Beef Filet Slider with Cabbage Slaw

For a printable version, click here.



1 pound ground beef filet

Salt and pepper, to taste

8 slider buns or dinner rolls


1 head Napa cabbage, chiffonade

1 carrot, julienned

½ red onion, thinly sliced

2 tablespoons parsley, chopped

2 tablespoons chives, chopped


1 cup mayonnaise

2 tablespoons whole grain mustard

2 tablespoons apple cider vinegar

1 tablespoon sugar

1 garlic clove, minced

Salt and pepper, to taste


1 head garlic

Salt and pepper, to taste

½ cup mayonnaise

Shape ground beef into eight, two-ounce patties. Season liberally with salt and pepper, and sauté on medium heat until the patties have reached desired doneness.

In a large bowl, combine cabbage, carrot, onion, parsley and chives. In a medium bowl, combine the mayonnaise, mustard, apple cider vinegar, sugar, garlic, salt and pepper. Mix well, then combine with the cabbage mixture. Taste and add more salt and pepper, if needed.

To create the aioli, preheat the oven to 325ºF. Take a whole head of garlic and cut off the stalk end to expose the top of the garlic cloves. Place in a baking dish, lightly coat with olive oil, salt and pepper. Cover with foil and bake in oven for 1 houruntil the garlic is very tender. Allow to cool, remove cloves from the head and place in a small bowl.

Smash the cloves with the back of a fork then mix with the mayonnaise. To assemble, slice the buns in half, place on a baking pan, and toast in a 325ºF oven for three minutes.

Spread the aioli on both sides of the bun, place cooked beef patty on bun and top with slaw. Then cap with the top bun and enjoy with a glass of Nickel & Nickel Kelham Vineyard Cabernet Sauvignon.

For a printable version of this recipe, click here.