| 2005 Nickel & Nickel Dragonfly Vineyard St. Helena Cabernet Sauvignon
Napa Valley, California  |
Product Notes:
Vineyard Description:
The diminutive, four-acre Dragonfly Vineyard is located in St. Helena at the base of Spring Mountain. Old timers know this magical place as a “banana belt” microclimate, as its 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, and the vineyard is one of the first to be harvested each year.
Harvest Notes:
The 2005 growing season at Dragonfly Vineyard was normal this year, with budbreak in late March and bloom in late May. Conditions were ideal during bloom and the vineyard had a good set, which resulted in a bit more fruit than last year. The summer months were moderate and we didn't get the few heat waves that really bump up the sugars. The fruit was able to hang a bit longer this year, which helped to round out the tannins. The slight heat in late September gave the vines that little extra boost to concentrate flavors for harvest.
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 About Estate:
The diminutive, four-acre Dragonfly Vineyard is located in St. Helena at the base of Spring Mountain. Old timers know this magical place as a “banana belt” microclimate, as its 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, and the vineyard is one of the first to be harvested each year.
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Food Pairing:
Cabernet goes well with beef, lamb and goose. It also does well with brie, cheddar cheese and chocolate
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About Varietal:
Cabernet is the king of wines. Full flavored, full bodied, full tannins. Cabernet is for people who like big wines. California Cabernets are the biggest and boldest, French Cabernets (Often from Bordeaux) tend to be more mellow and subtle.
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Recipe:
Ingredients:
2 lbs. Brussel sprouts, sliced about 1/4 inch thick
1/4 lb. Pancetta, diced
1 Tbs. olive oil
1 shallot, finely diced
salt and pepper
1/2 cup chicken stock
2 Tbsp. Italian parsley, finely ch
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