Gleason Barn

Tag Archives: single-vineyard wines

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 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)


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.


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.



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



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.


Watch: Roasted Lamb and Nickel & Nickel State Ranch Cabernet

on December 10, 2012

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.


Winery Events for 2013

on December 10, 2012

The new year isn’t quite here yet, but we’ve already planned a selection of wonderful events at both Far Niente and Nickel & Nickel wineries. Take a look at the events below, and mark your calendars. We’ll have more information about each event as the dates approach. We hope to see you!

Cabernet Release Day at Far Niente

February 2: Be the first to taste and acquire the 2010 Far Niente Cabernet Sauvignon! You will also have the opportunity to taste aged treasures from Cave Collection and preview our 2011 Cabernet with Winemaker Nicole Marchesi.

By appointment: (707) 944-2861, 10:00 a.m. – 3:00 p.m.

Nickel & Nickel Open House

February 2: Indulge in an array of our specially selected single-vineyard wines. Enjoy current releases, along with tastes of aged Cabernets and a sneak peak of our spring release wines.

By appointment: (707) 967-9600, 10:00 a.m.—3:00 p.m.

Futures Barrel Tasting at Nickel & Nickel

May 18: Preview our 2012 Single-Vineyard Cabernets from this bountiful and delicious vintage and reserve your favorite wines at special futures pricing.

By appointment: (707) 967-9600, 10:00 a.m. – 3:00 p.m.

Bacchanalia at Nickel & Nickel

June 15: Join us in the Barrel Cellar for a sumptuous celebration of food and wine. You will partake in a multi-course feast paired with a gorgeous selection of our single-vineyard wines. Seating is limited.

By appointment: (707) 967-9600, 6:00 p.m.

Cabernet Release Day at Nickel & Nickel

August 10: Celebrate the release of our 2010 Single-Vineyard Cabernets! Be the first to taste these wines, and take home your favorites from our newest vintage.

By appointment: (707) 967-9600, 10:00 a.m. – 3:00 p.m.

Far Niente Chardonnay Celebration

August 10: Relax beneath the cork oaks with tastes of current and past vintages of Far Niente Chardonnay paired with bites from the kitchen.

By appointment: (707) 944-2861, 10:00 a.m. – 2:00 p.m.

Harvest Party at Nickel & Nickel

September 28: Join us in the Gleason Barn for a celebration of the harvest season, complete with behind-the-scenes harvest tours, wine and paired bites.

By appointment: (707) 967-9600

Holiday Reception at Far Niente:

December 7: Toast the holidays with us at Far Niente and enjoy the music and culinary treats of the season, along with current and past vintages of Far Niente and Dolce.

By appointment: (707) 944-2861, 5:00 p.m. – 8:00 p.m.