Tag Archives: single-vineyard cabernets
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!
Mary Grace and Dirk Hampson poured 2010 Nickel & Nickel Dragonfly Vineyard Cabernet from St. Helena, Napa Valley.
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.
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)
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.
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!
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
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.
Click here to view the invitation to this event, or for more information call us at (707) 967-9600 or email email@example.com.
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.
(YIELDS 8 SLIDERS)
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.
on January 25, 2013
We are continuing our feature on our State Ranch Vineyard. For our first post, click here.
The thing that stands out about this vineyard for Viticulturist Aaron Fishleder is the excellent, natural drainage—particularly on the east side of State Lane. Situated on an old riverbed, the rocky loam soil in this vineyard promotes year-around drainage, which fosters moderate vine growth and beautiful concentration in the resulting wine.
Nickel & Nickel receives fruit from 11 acres of this 23-acre vineyard. Though located in the Yountville AVA, the State Ranch vineyard is just down the road from Stags Leap District. We will talk with Winemaker Darice Spinelli next week about characteristics of State Ranch Cabernet Sauvignon.
The star marks the approximate location of the State Ranch vineyard in the northeast corner of the Yountville AVA.