Nestled below the rocky cliffs of the historic Kettle Valley
Railway overlooking the sweeping majesty of Okanagan Lake … for
over ten years, Nichol Vineyard has been creating hand-crafted
specialty wines from estate-grown Okanagan grapes. All red wines are
barrel-aged.
New Releases
All prices are in Canadian
dollars and include taxes and bottle deposit.
| Brand Name |
Retail Price |
Syrah 2005 |
$28.90 |
The 2005 Syrah is dark byng cherry
in colour. Your nose is greeted by aromas of cherry and hints
of roasted meat. Flavours follow along with those of bright
cherry and black raspberries. This is a crisp, mouth filling
wine where ripe plum and bitter chocolate linger on the
finish. A simple pairing of rich hard cheeses or lamb will
nicely compliment this wine. As with all reds, time in the
cellar will further mellow the prominent tannins.
451 Cases produced. Alcohol 13.3% |
| |
Pinot Noir 2005 |
$23.90 |
The 2005 Pinot Noir is dark ruby in
colour with earthy aromas of mushroom plum and berries.
Flavours follow along with those of black cherry. This is a
crisp, full wine where solid tannins and ripe plum linger on
the finish.
229 Cases produced. Alcohol 12.7% |
| |
Cabernet Franc 2005 |
$26.90 |
The 2005 Cabernet Franc is dark
ruby in colour with earthy aromas of ripe peppers, cassis and
plum. Flavours follow along with those of cherry. This is a
mouth filling wine with prominent tannins and good acid. A
hint of dark chocolate and cedar are present on the finish.
Time in the cellar will further soften the French and American
oak component.
181 Cases produced. Alcohol 12.7% |
| |
Capriccio 2006 |
$21.90 |
The 2006 Capriccio is bright
pomegranate in colour with aromas of plum and summer berries.
Flavours follow along with those of prune and a hint cherry.
This is a crisp wine with soft tannins and a very smooth
finish. The Capriccio can be enjoyed on its own or paired with
your favorite offerings to the barbeque.
Alcohol 12.5% |
| |
St. Laurent 2005 |
SOLD OUT |
| |
Gewurztraminer 2006 |
SOLD OUT |
| |
Pinot Gris 2006 |
SOLD OUT |
| |
Impromptu 2004 |
SOLD OUT |
| |
Cabernet-Syrah 2004 |
SOLD OUT |
| |
Syrah 2004 |
SOLD OUT |
| |
All previous vintages are sold out.
Top
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The Venerable Barrel
The oak barrel continues to flourish in this age
of stainless steel because it is much more than a storage vessel: it
is a vehicle of expression. Each barrel has its own personality,
born of background and upbringing, making a unique imprint on its
wine.
The flavours which these barrels impart to the
wine are determined by the provenance of the oak (species and
geographic source), and the manner in which the wood is handled. Two
European oak species, quercus robur and quercus sessiflora,
and one North American, quercus alba are used to manufacture
oak barrels. The European oaks have a smaller yield per tree, are
less dense, more porous, and therefore more likely to leak than is
the American oak.
While American oak stave wood has traditionally
been sawn and kiln-dried, European oak has been hand-split, and
dried and weathered outside for up to 3 years, thus ensuring the
integrity of the finished barrel. These differences have made the
American oak barrels less expensive than the European ones, but also
more agressive in flavour. However, in recent years, quality
conscious coopers of American oak barrels have adopted European
practices, in particular, air-drying, thus narrowing the gap in
price and refinement of flavours.
For all 3 species, the location of the forest is
of paramount importance. Oak trees, like wine grapes, react to the
heat, sunlight, and soil moisture provided by their growing
environment. Cooler, drier sites produce slower growth and tighter
wood grain which releases tannins and flavours more slowly than will
warmer, wetter sites. For example, in France, Limousin oak has more
agressive tannins and flavours than Nevers oak. Allier and Vosges
oak are progressively more subtle than Nevers oak. Likewise,
American oak from Minnesota is more subtle than Kentucky oak.
These traits, born of provenance and wood
preparation, are primal and unintegrated. The final shaping of a
barrel's personality occurs when the finished staves are bent into
shape over an oak fire. The length of this toasting determines how
much the inherent flavours of the oak are transformed. The flavour
spectrum of oak encompasses vanilla, coconut, spices (allspice,
cloves, nutmeg), butterscotch, caramel, licorice, coffee, and
charred wood. American oak emphasizes the vanilla and coconut, while
European oak is more redolent of the spice cupboard. Toasting
progressively dampens the vanilla and coconut notes, shapes the spicy
flavours, introduces the butterscotch and caramel qualities, and
creates the licorice, coffee and wood char attributes. A cooper will
offer 4 toasting options: light, medium, medium plus, or heavy.
A winemaker's task is to oversee the marriage of
oak and fruit flavours. In the quest for balance and integration,
intensity of oak and fruit must be evenly matched. Achieving this
goal often means using a mix of new and used barrels, rather than
100% new oak. Paul Pontillier, winemaker at Chateau Margaux, has
nicely summed up this question of balance: "Oak must have the
same modesty as the oenologist".
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