The Nichols Napa Valley Cabernet Sauvignon is a saturated, glass-staining dark purple. Black raspberries, wild blueberries, cocoa powder and white tobacco emerge on the nose, trading places with ripe black currants, cedar, thyme and dried orange peel, as the wine spends time in the glass. On the palate, the wine is rich and mouth-filling, yet still perfectly balanced, with juicy black fruit flavors that echo the nose. Sleek and supple tannins carry the flavors though a long, seamless finish. Drink now for its irresistible, lush primary fruit, or keep in a cool, dark cellar for a decade (or more).
About this wine producer: Britt Nichols’ impressive resume includes six months at Chappellet, a year at Jordan Vineyard, and another at Peter Michael (where she helped Luc Morlet fashion the magnificent 95+ points “Les Pavots” 2010). Finally, in 2013, she began working with Bordeaux-émigré Philippe Melka, one of the most sought after enologists in California. So it’s no surprise that her network includes connections at some of the region’s top addresses.