We’ve tasted at Nottingham Cellars before, and had a
wonderful time. Our visit last weekend was even more fun. Not only did we
sample some great wine, but we got an “up close and personal” tour of their new
winemaking space. Big things are happening at Nottingham!
wonderful time. Our visit last weekend was even more fun. Not only did we
sample some great wine, but we got an “up close and personal” tour of their new
winemaking space. Big things are happening at Nottingham!
First, the wine. We started with their 2012 Arroyo Seco
Viognier. Light and crisp, with just a tiny note of butter on the finish. A
great autumn wine to sip as the sun sets incredibly early.
Viognier. Light and crisp, with just a tiny note of butter on the finish. A
great autumn wine to sip as the sun sets incredibly early.
Next we tried the 2012 Arroyo Seco Chardonnay.
Surprisingly light and well-balanced. Reminiscent of green apples with a finish
so clean, I thought of ghosts. How timely for Halloween!
Surprisingly light and well-balanced. Reminiscent of green apples with a finish
so clean, I thought of ghosts. How timely for Halloween!
We then compared the Arroyo Seco Chard with a 2012Livermore Valley Chardonnay. This was not on the tasting menu, but the staff at
Nottingham is amazing and their excitement about their wines is infectious. The
Livermore Valley Chardonnay was dramatically different from the Arroyo Seco
version. Lots of fruit, with faint overtones of freshly mown hay. A bit of
peach, and not overly buttery. This is a really nice Chardonnay!
Our next taste was our favorite: their Alpha Red. To call
this a table wine is to disguise a truly amazing wine. This wine kisses every
section of the tongue at once. Balanced is an overused term, but this wine has
real balance. Light yet substantial. Pair with some popcorn and a Jason Statham
flick? One of these came home with us.
this a table wine is to disguise a truly amazing wine. This wine kisses every
section of the tongue at once. Balanced is an overused term, but this wine has
real balance. Light yet substantial. Pair with some popcorn and a Jason Statham
flick? One of these came home with us.
We moved ahead with a 2011 Petite Sirah, with hints of cinnamon
and a dry finish. Then a 2011 Cabernet Sauvignon. This wine was just bottle a
few weeks ago, so there are a few rough edges yet. Think about laying this down
for a year and then bragging about your ability to identify potential when you open
it next summer.
and a dry finish. Then a 2011 Cabernet Sauvignon. This wine was just bottle a
few weeks ago, so there are a few rough edges yet. Think about laying this down
for a year and then bragging about your ability to identify potential when you open
it next summer.
We completed our tasting with a 2010 Reserve Cabernet.
This is a light and fruity Cab, with hints of blackberries and a crisp finish.
Some crumbly cheese and crackers and you’re ready for a Sunday afternoon.
This is a light and fruity Cab, with hints of blackberries and a crisp finish.
Some crumbly cheese and crackers and you’re ready for a Sunday afternoon.
After our tasting, we had a chance to see the exciting
expansion that is underway. Nicassio was able to lease another unit in their building, so that their tasting room will be expanded to use the entire first
unit and the second unit will be dedicated to wine making. Amazing growth! The
new wine making space represents a major increase in capacity and gives wine
maker Collin a lot of new tools for new wines. We can’t wait!
expansion that is underway. Nicassio was able to lease another unit in their building, so that their tasting room will be expanded to use the entire first
unit and the second unit will be dedicated to wine making. Amazing growth! The
new wine making space represents a major increase in capacity and gives wine
maker Collin a lot of new tools for new wines. We can’t wait!
The expansion should make release parties even more awesome
(thinking membership soon!?!) and the larger wine making space means more capacity and
more opportunity for experimentation. Well played Nottingham!
(thinking membership soon!?!) and the larger wine making space means more capacity and
more opportunity for experimentation. Well played Nottingham!
About the Author: John grills a mean steak and is always in the market for another wine fridge. Believes that if a winery has more than 10 employees, it's probably too big. Buys wine faster than he drinks it, but who cares?
Thanks for the kind words – we are glad you enjoyed the wines!