Tag Archives: single-vineyard 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.
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.
on January 18, 2013
We’re counting the days to our first event of the year, our annual Winter Open House on February 2. If you will be in Napa Valley and would like to join us for a party with an incredible selection of single-vineyard wines give us a call at (707) 967-9600 or email Noelle at firstname.lastname@example.org. Cost is $75 per person, and the event is complimentary to wine club members and their guest, for a party of two. We’d love to see you! For more information, click here.
If you aren’t able to join us, you can still enjoy the open house from afar by tuning into our Facebook, Twitter, Google+ or Instagram pages. (And on Twitter and Instagram, we’ll be using #NNOpenHouse. If you’re new to hashtags, check out this overview. ) We’d love to connect and share the day with you!
And for those of you attending the event, feel free to share your day with us by tagging us in your photos, posting to our Facebook page or just Tweeting your favorite wine of the day. You’re also invited to use #NNOpenHouse on Twitter and Instagram.
Hope to see you February 2!
(Photo Credit: Cordero Studios)