The diminutive, five-acre Dragonfly Vineyard is a Cabernet hotspot. Located in St. Helena at the base of Spring Mountain , old timers know this magical place as a "banana belt" microclimate, as it ideal summer temperatures allow the vines to develop their notable ripe and jammy fruit. The vines benefit from the site's deep, gravelly loam soils and gentle southern exposure, while the vineyard's namesake dragonflies zip about all summer long .
The spring of 1999 arrived later than usual and flowering occurred during cool weather, reducing crop production. There were a few hot summer days in this area, but they occurred early enough in the season that very little damage to the vines was sustained. The vineyard experienced a wonderful growing season and a warm, relatively dry fall. The vintage's lower yields pushed the fruit flavors to extremes.
Rich and powerful yet elegant, the Dragonfly Vineyard Cabernet Sauvignon impresses with its ripe, jammy fruit and plush texture. The color is a beautiful garnet and the aromas reveal the ripeness of this fruit at harvest. The wine opens with concentrated flavors of strawberry jam, berry and vanilla wrapped in soft layers of toasty oak. The tannins are incredibly supple and long, adding to the warmth and elegance of the wine.
Nickel & Nickel Winery
Nickel & Nickel is devoted exclusively to producing 100% varietal, single-vineyard wines that best express the distinctive personality of each vineyard. Established in 1997 by the partners of Far Niente, the winery is based in Oakville, California, on the 42-acre John C. Sullenger vineyard property. Nickel & Nickel produces single-vineyard Cabernet Sauvignon from Napa Valley, but also makes single-vineyard Chardonnay, Merlot, Syrah and Zinfandel.
View all Nickel & Nickel Wines
It's hard not to think of Napa Valley when thinking of California wines. The region is, after all, the one that brought world recognition to California wine making. The area was settled by a few choice wine families in the 1960's who bet that the wines of the area would grow and flourish. They were right. The Napa wine industry really took off in the 1980's, when vineyard lands were scooped up and vines were planted throughout the county. A number of wineries emerged, from large conglomerates to small boutiques to cult classics. Cabernet Sauvignon is definitely the grape of choice here, with many winemakers also focusing on Bordeaux Blends. Whites are usually Chardonnay and Sauvignon Blanc.
Within the Napa Valley lie smaller sub-AVAs that lend even more character specifics to the wines. Furthest south is Carneros, followed by Yountville, Oakville & Rutherford. Above those two is St.-Helena and finally, just granted an AVA, Calistoga. These areas are situated on the valley floor and are known for creating rich, smooth Cabernet Sauvignon, Merlot and Chardonnay. There are a few mountain regions as well, nestled on the slopes overlooking the valley AVAs. Those include Howell Mountain, Stags Leap and Mount Veeder. Wines from the mountain regions are often more structured and firm, benefiting from more time in the bottle to evolve and soften.
It's not rare to see a wine's country of origin listed as "California." A country into itself in the wine world, California makes enough varieties and styles to match many European wine countries. It produces a diverse range of wines that span the quality spectrum.
The most famous of the California wine regions is Napa Valley, and these wines are certainly outstanding – but it's not as broad and diverse as its larger neighbor, Sonoma County. Down south, Santa Barbara's Santa Maria Valley is well-known for its Rhône blends, as well as cool-climate varieties like Pinot and Chardonnay. The Central Coast, the largest California AVA, has many different microclimates that lead to a wide range of wines with many sub-AVAs.
Most wine ranges from 10-16% alcohol by volume. Some varietals tend to have higher (for example Zinfandel and Cabernet Sauvignon) or lower alcohol levels (Pinot Noir and many white varietals), but there is always some variation from producer to producer. Some wine falls outside of this range, for instance Port weighs in closer to 20%, while Muscat and Riesling are usually a bit below 10%.
Wine Style Guide
Light & Crisp
Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Fruity & Smooth
Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Rich & Creamy
Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.