Gleason Barn

Tag Archives: State Ranch Cabernet



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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A Happy Thanksgiving to You!

on November 23, 2011

A delicious meal, football and family—a few of our bloggers share what they’re up to this
Thanksgiving:

Aaron Fishleder, Viticulturist

I am going to spend this Thanksgiving enjoying time with my family, watching the Niners improve to 10-1, and thinking about how my crew and I survived another eventful harvest and growing season.

Daniel Townsend, Landscape Designer

A Thanksgiving fit for a king: sleeping in, lounging by the fire, a walk around Lake Hennessey and then straight to the kitchen. This year’s dinner will be a white risotto with braised rabbit from my property, wild foraged white chanterelles harvested yesterday, roasted local chestnuts, fresh marjoram, organic stewed prunes and a drizzle of reduced braising liquid upon plating. Oh and let’s not forget the shaved white truffles … The best to all and to all the very best!

Mary Grace, VP Marking and Communications

We spend Thanksgiving on our own, since our relatives are far flung. It’s my job to make sure everyone in the extended family has wine on hand when we connect over the phone or Skype for a coast-to-coast toast. This year, I’m looking forward to enjoying some Nickel & Nickel State Ranch Cabernet at the Thanksgiving meal.

Trevor Eliason, Executive Chef

In our family we have a tradition where we cook two turkeys every year. We always have one traditional oven roasted turkey and then we mix it up and try something different. In past years we have done deep fried, BBQ, slow cooked in duck fat, wood oven roasted and Peking. This year we are going to smoke the turkey over night with Cabernet chips. This not only gives us some nice variety at the table but also plenty of leftovers. My favorite part of Thanksgiving is making a giant sandwich that night.

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