Gleason Barn

Tag Archives: single-vineyard wines



Nickel & Nickel in Spring

on April 9, 2013

Spring is in full flower here in the Napa Valley, especially on the grounds of Nickel & Nickel. Colorful tulips, daffodils, scilla and giant hyacinth rise up, reaching for their place in the sun. The wildflowers along our Highway 29 fence line are back in force—the blue lupine dominate as far as the eye can see, soon to give way to the mountain garland, knee-high sweet peas, mixed poppy, love-in-a-mist, baby blue eyes, and the forever yellow giant lupine. The recent rains have blessed all the winter prep, planning and plantings. Now it’s time to revel in the glorious abundance, knowing our efforts and intentions have brought forth this manifestation for all to enjoy.

Nickel & Nickel Gardens

Spring is a time for sharing in the rebirth of life in the gardens as well as within ourselves. I recently had the special opportunity to host a group of fellow garden enthusiasts here at Nickel & Nickel. Our walk through the gardens reminded me that nothing is worth having if you can’t share it with those who truly appreciate your efforts—with those who have come before us sharing their knowledge and wisdom. I felt the garden tour was a scattering of new seeds and ideas in celebration of the fresh beginning we call spring. This is what inspires me to follow my passion and support the excellence of our winery estate.

PS–What’s your favorite spring flower?

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Vineyard Profile: Stiling Vineyard

on March 25, 2013

With the beautiful weather we have been enjoying lately (including a few, spring rain showers), single-vineyard Chardonnay has been on our minds—especially our newest Chardonnay from Stiling Vineyard.

This vineyard, located in Russian River Valley, is planted in the infamous Goldridge sandy loam soils, providing excellent drainage. The coastal influence brings daytime temperatures that allow the fruit to ripen slowly, while retaining perfect balance.

If you haven’t enjoyed the 2011 Nickel & Nickel Stiling Vineyard Chardonnay, now is a perfect time to pick up a bottle (or two) and toast the coming spring.

An aerial view of Stiling Vineyard:

Stiling Vineyard

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Nickel & Nickel Open House 2013

on January 18, 2013

Nickel & Nickel Truck

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 ngovi@nickelandnickel.com. 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)

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Vineyard Profile: State Ranch

on January 9, 2013

We’re continuing our vineyard profile series (last month we looked at our John C. Sullenger Vineyard), with State Ranch. Located on the valley floor just east of the town of Yountville, Nickel & Nickel has produced Cabernet Sauvignon from this vineyard since 2006. State Ranch is currently the only vineyard we produce wines from in the Yountville AVA.

Nickel & Nickel State Ranch

Situated on either side of State Lane—a road that runs north off of the Yountville Cross Road—the State Ranch vineyard neighbors several other excellent Cabernet producers.

Over the course of this month, we will be talking with Viticulturist Aaron Fishleder and Winemaker Darice Spinelli about characteristics of the vineyard and wine that make it distinct.

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Holiday Pairing

on December 10, 2012

This time of year calls for delicious food and wine to share with family and friends. Paired with Nickel & Nickel State Ranch Cabernet, Chef Trevor’s flavorful recipe below is poised to take center stage at your holiday meal. Watch this enticing video for a behind-the-scenes look at this beautiful dish and pairing.

Roasted Leg of Lamb with Roasted Winter Vegetables, Baby Red Potatoes and Pickled Cranberry Salsa Verde

Chef Trevor Eliason

2009 Nickel & Nickel State Ranch Cabernet Sauvignon, Yountville, Napa Valley

Click here for a printable pdf.

Ingredients:

Lamb

2 sprigs rosemary, chopped

4 large sage leaves, chopped

½ bunch parsley, chopped

1 tablespoon black pepper

1 tablespoon salt

1 lemon, juiced

4 tablespoons olive oil

1 leg of lamb, bone-in

Winter Vegetables

1 head white cauliflower

1 head yellow or cheddar cauliflower

1 head purple cauliflower

1 head broccoli romanesco

1 tablespoon sherry vinegar

Salt and pepper, to taste

4 tablespoons extra virgin olive oil

Baby Red Potatoes

2 pounds baby red potatoes, quartered

2 tablespoons thyme, chopped

6 garlic cloves, lightly crushed in husk

3 tablespoons extra virgin olive oil

Salt and pepper, to taste

Pickled Cranberry Salsa Verde

2 cups water

1 cup sherry vinegar

4 tablespoons sugar

2 teaspoons salt

1/2 pound fresh cranberries

½ cup parsley, chopped

2 tablespoons chives, chopped

¼ cup shallots, minced

1 teaspoon lemon zest

1 cup extra virgin olive oil

Salt and pepper, to taste

Method:

Lamb

You can marinate this leg of lamb overnight or for a few hours before you roast it. Place all herbs, seasoning and olive oil in a bowl and mix gently while adding the lemon juice. Rub the marinade generously all over the lamb, then wrap it several times in plastic wrap. Place in the refrigerator, then remove one hour prior to cooking to let the lamb temper. This will allow the lamb to cook evenly.

On a hot grill, sear all sides of the lamb leg, then bring the temperature down to low and cover the grill so the lamb can roast slowly. After 45 minutes on low, check the internal temperature with a thermometer. When it reaches about 160˚F remove the lamb from the heat and allow it to rest for 10 minutes. The lamb should be a nice, warm-pink medium inside, which I find is the most crowd-pleasing. Place the lamb on the cutting board and slice as thin as possible.

Winter Vegetables

Preheat the oven to 400˚F. Turn each cauliflower or romanesco head over, and with a small paring knife, trim away any green leaves or stalk. Then remove the florets from the head and rotate as you go. You may only need a half head of each vegetable to feed six people, depending on the size of each head. Once all the vegetables are trimmed, place them in a bowl. Season with sherry vinegar, salt and pepper and extra virgin olive oil and toss gently. Pour the seasoned vegetables onto a sheet pan and place in the oven. After about 10 minutes, the vegetables will start to caramelize. Stir once and continue to cook for 5 more minutes.

Baby Red Potatoes

Keeping the cruciferous vegetables separate from the potatoes ensures that everything will cook properly. Keep the oven at 400˚F. Toss the quartered red potatoes with herbs, olive oil, salt, pepper and garlic cloves. Line a baking sheet with SILPAT® (this is a silicone cooking mat). Stir every five minutes, until the potatoes are golden brown and tender. After the potatoes have cooked, remove the garlic cloves.

Pickled Cranberry Salsa Verde

This non-traditional salsa verde will add a seasonal and festive twist to your meal. Place water, sherry vinegar, sugar and salt in a sauce pan and bring to a boil. Pour the hot liquid over the cranberries and refrigerate overnight. Place the herbs, shallots, lemon zest and extra virgin olive oil in a bowl and gently stir. Remove the cranberries from the pickling liquid and add them to the herb mixture. Season with salt and pepper.

To serve:

Mix the winter vegetables and baby red potatoes together for a colorful presentation. Lay a few slices of lamb just off to the side of the vegetables and spoon the salsa verde over the lamb. Enjoy with a glass of 2009 Nickel & Nickel State Ranch Cabernet.

Serves 6

Click here for a printable pdf.

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