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Tag Archives: State Ranch Cabernet



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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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.

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The Fine Art of Giving Fine Wine

on November 12, 2012

A gift of wine is one of the best ways to say thank you to your host or hostess, and our online gift catalog features several gift ideas that will delight anyone at the Thanksgiving table.

The Single-Vineyard Trio package is perfect for Cabernet lovers and features three bottles of single-vineyard wine from three heralded AVAs: 2009 C.C. Ranch Cabernet from Rutherford, 2009 Sullenger Cabernet from Oakville, and 2009 State Ranch Cabernet from Yountville.

For a gift package that will complement each course in a meal, consider Cheers, which contains the 2009 State Ranch Cabernet, 2010 Truchard Chardonnay and 2007 Dolce.

It doesn’t stop there—the catalog is filled with wine gift ideas sure to delight all the aficionados on your list. Each gift package is linked for easy online ordering, or for personal assistance call Nickel & Nickel at (707) 967-9600.

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Introducing Our 2009 Single-Vineyard Cabernets

on September 10, 2012

It’s an exciting time of year: we’ve just introduced our newest Nickel & Nickel Cabernet vintage and harvest is right around the corner! If you missed Cabernet Release Day in August, you may taste a selection of our 2009 Cabernets on a tour and tasting. In fact, this is a fantastic time to visit our winery right in the heart of the Napa Valley. There’s something about the energy of being in the valley during harvest that adds a special element to an already very special place. If you’re planning a fall visit, do give us a call well in advance to reserve your tasting appointment.

Right now we are pouring a beautiful selection of our 2009 Single-Vineyard Cabernets in our tasting room:

2009 Nickel & Nickel C.C. Ranch Cabernet Sauvignon, Rutherford, Napa Valley

Plush cherry flavors are enhanced by floral characteristics, which add dimension. The distinctive “Rutherford Dust,” combined with spice and toast from the oak, deepens flavor and complexity. Smooth and rich, the wine expands on the middle palate, and soft tannins melt away into a long, harmonious finish.

2009 Nickel & Nickel Hayne Vineyard Cabernet Sauvignon, St. Helena, Napa Valley

Opulent cherry and blackberry flavors blend with the vanilla and spice from the French oak. The lush, dark, jammy fruit offers a silky entrance that expands and coats the palate, while the tannins are rich and supporting, leading to a lengthy finish.

2009 Nickel & Nickel Tench Vineyard Cabernet Sauvignon, Oakville, Napa Valley

Blueberry and boysenberry flavors harmonize with a background of spice and herb. This wine is elegant and balanced between the juicy fruit and the vanilla from the oak. A coating, velvety texture is expansive and refreshing as the soft, supple tannins carry the flavors into a long finish.

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

This wine offers an intriguing combination of fruit and spice. Cranberry and berry flavors intertwine with earth and cigar, and the toasty component from the oak complements the fruit and adds an intriguing layer. This vintage also has a rich structure, more typical of a hillside Cabernet. This intense expression will allow this wine to age beautifully.

These wines are subject to change to another delicious selection. For a full list of our 2009 Cabernets click here.

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