Wine Tas)ng and Apprecia)on Presented by Keith Nichols Nichols Winery Background, Nichols Winery • Winery started in 1991 • First Chardonnay, Talley Vineyard in 1992 • First Pinot Noir, Sierra Madre Vineyard 1993 • 1996 expanded Chardonnays to 4 Vineyard Designates, 1 Central Coast Blend, 1 Reserve • 1996 expanded Pinot Noirs to 4 Vineyard Designates, 1 Central Coast Blend, 1 Reserve • 1996 Introduced Cabernet Sauvignon from Vinas Del Sol Vineyard • 1996 Introduced Zinfandel from Cienega Valley Vineyard Nichols Winery & Cellars Background Cont. • 1997 Introduced Sister Label called Soleil & Terroir; Chardonnay, Pinot Noir, Merlot and Cabernet Sauvignon • 2002 Introduced Syrah to the Nichols Line • 2005 Introduced Sauvignon Blanc to the Nichols Line • 2006 Introduced Tempranillo and Pe)te Sirah and Primi)vo, to the Nichols Line • Silver Fox Brand, high quality Mid-Point wines were introduced in 2006 • 2007 introduced Pe)te Verdot Nichols Winery & Cellars Introduc)on outline • Mission statement • Winemaking Philosophy • Marke)ng Philosophy • Wine Produc)on- Materials required and wine making and wine Quality • Wine making processes • Wine /Food Compa)bility • Wine Apprecia)on and Tas)ng – Glass selec)on, Wine opening, Wine e)que]e, Tas)ng process for enjoyment of wine Nichols Winery & Cellars Mission Statement • Make world class wines • Wine making decisions are based on quality and never on quantity • Every decision is made with the consumer in mind Nichols Winery & Cellars Winemaking Philosophy • Both a scientific and artistic approach, mixing the two results in excellent wine • One needs to stay in close contact with the fruit leading up to harvest • Nurture the wine through the winemaking process Nichols Winery & Cellars Marke)ng Philosophy • Ultra-Premium Wines • Top down winemaking • Wines are made for the Ultra-Premium Market • Vineyard Designated Wines produced • Vineyard blends and reserve blends are also produced for the consumer • Wines are not for all wine shops/restaurants • Qualify accounts, as to, are the wines a good fit? • Nichols Wines are an excellent value Nichols Winery & Cellars Nichols Red Wine process 2/3 Fruit Crusher/ destemer 1/3 of Fruit Press Red Grapes Open top fermenter 7-10 days Tanks for Tank for 2 se]ling and day Of bo]ling se]ling Barrel aging Prepara)on Bo]ling 12/24 months Nichols Red Wine Produc)on Nichols Red Wine Process Diagram Pinot Noir • Made in tradi)onal California style • Fermented in small open top fermenters • 1/3 Whole cluster fermented • 7-10 days fermenta)on • Pressed and racked into tank for se]ling 2-3 days • Racked into 100 % French Oak Barrels • 1/3 New French Oak • Malo La)c Fermenta)on; 100 per cent • Aged 12-18 months in French Oak sur lees • Aged on the bo]le 18-24 months before release Nichols Winery & Cellars Cabernet Sauvignon, Merlot, Cabernet Franc, Meritage • Fermented in small open top fermenters • 1/3 Whole cluster fermented • 7-10 days fermenta)on • Pressed and racked into tank for se]ling 2-3 days • Racked into 100 % French Oak Barrels • 1/3 New French Oak • Malo La)c Fermenta)on; 100 per cent • Aged 23-24 months in French Oak sur lees • Aged on the bo]le 24 months before release Nichols Winery & Cellars Nichols Oaked White Wine Process Tank Se]ling Whole Cluster Press White Wine Grapes Barrel Fermenta)on & 12-18 Months Barrel Aging Cold Blending of Light Filtering Stabiliza)on, Chardonnay Barrels & Bo]ling Bo]ling se]ling prepara)on Nichols, Soleil & Terroir Oaked White wine White Wine Produc)on process diagram American & French Oak Barrels • Tight grain oak barrels • - From forests that grow away from lakes/streams • - Grow slower therefore the grain is )ghter • - More extractable solids come to the surface during toas)ng • - Counter-acts less of the wines natural fruit flavors • Loose grain oak barrels • - From forests that grow near lakes/streams • - Grow faster therefore the grain is looser • Allier, Never, and Trancias forests used for French Oak • 3 year air drying of oak Nichols Winery & Cellars Nichols Chardonnay, Pinot Blanc and Sauvignon Blanc Nichols Winery & Cellars Chardonnay & Pinot Blanc • Whole cluster pressed • Se]les in the tank for 2-3 days • Racked into French Oak Barrels • Each barrel is inoculated with Perise de Mousse Yeast • 100% barrel fermented and aged sur lees • Malo La)c fermenta)on 100% • 11-12 months in the oak • 12-18 months of bo]le age before release Nichols Winery & Cellars Soleil & Terroir Brand Red Wine process of Nichols 2/3 Fruit Crusher/ destemer 1/3 of Fruit Press Red Grapes Open top fermenter 7-10 days Tank for 2 Tanks for day of se]ling and se]ling Barrel aging bo]ling Bo]ling 12/24 months Prepara)on Nichols Winery Red Wine Soleil & Terroir Red wine process diagram Produc)on Soleil & Terroir Oaked White Wine Process Tank Se]ling Whole Cluster Press White Wine Grapes Barrel Fermenta)on & 12-18 Months Barrel Aging Cold Blending of Light Filtering Stabiliza)on, Chardonnay Barrels & Bo]ling Bo]ling se]ling prepara)on Soleil & Terroir Oaked White wine process White Wine Produc)on diagram Soleil & Terroir Brand • Same level of quality and detail in winemaking as the Nichols Brand • Soleil & Terroir uses the same quality of fruit as the Nichols Brand • French Oak and America Oak are used for aging the Soleil & Terroir wines • Wines target a lower price-point then the Nichols brand • Chardonnay, Pinot Noir, Merlot and Cabernet Sauvignon are the Varietals introduced Nichols Winery & Cellars Silver Fox Red Wine Process Crusher/ destemer Press Red Tank Tank Grapes fermenter aging with pump over Filtering Into Bo]ling Barrels for Blending & prepara)on Bo]ling aging se]ling Silver Fox Red Wine Produc)on Red wine process diagram Silver Fox UnOaked White Wine Process Whole Cluster Press Tank fermenter White Wine Grapes and aging Sterile Filtering Rack, Cold Bo]ling Bo]ling Stabiliza)on prepara)on & se]ling Silver Fox White Wine UnOaked White wine process diagram Produc)on Silver Fox Brand • High quality winemaking and detail in fruit selec)on • Brand targets mid level price points • Brand was created for Asian market • Brand has been well received in the U.S, China, Taiwan and Japan Markets • Brand was started in 2006 • Un-oaked Cabernet Sauvignon (Black Label) as well as Oaked Cabernet Sauvignon ( Red Label) were introduced, • Merlot, Zinfandel and Sauvignon Blanc were also introduced. Nichols Winery & Cellars Wine/Food Paring • Wine and food paring is very individual • Match wine with the flavors, aromas and weight that most closely match the characteris)cs of your meal. • Heavy reds in general will not go with fish. It can give a steely taste. • Match your meals’ sauces to a wine, rather than the protein or meat. – blackened (spicy) fish with a Syrah (red) – white fish with a delicate sauce, with Chardonnay – Red Pasta sauce with Merlot or other similar reds Nichols Winery & Cellars Wine/Food Paring • Wine and food paring is very individual • Match wine with the flavors, aromas and weight that most closely match the characteris)cs of your meal. • Heavy reds in general will not go with fish. It can give a steely taste. • Match your meals’ sauces to a wine, rather than the protein or meat. – blackened (spicy) fish with a Syrah (red) – white fish with a delicate sauce, with Chardonnay – Red Pasta sauce with Merlot or other similar reds Nichols Winery & Cellars Wines Fruit/Creamy Cream Sauce Red Sauce Shellfish Sole/ Salmon Spicy Poultry Game Lamb/ Pork Veal Beef Strong Mild Cheese Chocolate Desserts Dishes Dishes Halibut Food Duck Cheeses /Cream Dips White Wines Chardonnay o o o o o Sauvignon Blanc o o o o o Pinot Grigio o o o o o o o o Riesling o o o o o o o o Gewurztraminer o o o o o o o Viognier o o o o Sparkling Wine Extra Dry/Med Dry o o o o Brut: Dry o o o o Prosecco o o Red Wines Cabernet Sauvignon o o o o o Merlot o o o o o Cabernet Franc o o o o Pinot Noir o o o o o o o o Syrah/Shiraz o o o o Zinfandel o o o o o Sangiovese o o o o o Tempranillo o o o o o Chian) o o o o o Malbec o o o o o Pe)te Sirah o o o o Wine glass selec)on • Shaped to direct wine to part of mouth for most flavor apprecia)on. • Bowls are tapered upward with a slightly narrower opening on top. • Shape helps capture & direct aroma toward mouth and nose • Red wine glass bowl is fuller and rounder with a larger opening. • White wine glass bowl will be more U shaped and upright to allow wine to stay cooler. • Sparkling wine glass (or flute) is upright and more narrow to retain the carbona)on and display co2 bubbles on the side. • Dessert wine glass is smaller to direct the wine to the back of the mouth so the sweetness doesn't overwhelm. Nichols Winery & Cellars Wine Opening • Foil cu]er is used to cut top of foil off • Young wines, use corkscrew to extract the cork – Center the corkscrew on top of cork and screw into cork – Use 2 stage medal flaps on side of bo]le top to pull up on cork. • Older wines, use a co2 cork pop opener – Co2 pushes the cork up and out. • Sparkling wine, – twist the wire to loosen and remove wire – Hold plas)c cork and turn the bo]le while the cork pops out • Screw top wine bo]le – grab the top of cap to brake seal – Twist off the cap Nichols Winery & Cellars Wine E)que]e • Don’t worry about wine e)que]e at a winery, it is a place to learn about wine and enjoy wine • When wine tas)ng at a winery, it is OK to discard wine and also spit wine • Dining at restaurants, it is acceptable to bring a bo]le of wine and pay a corkage fee.