2012 Nikoonj Napa Cabernet Sauvignon !
WINE CORNER
It's not more than you need Just more than you're used to !
"In Snellville"
NIKO'S WINE CORNER
2118 scenic hwy n
snellville, GA 30078
ph: 770-979-3111
nikoscor
Welcome to our Wine Page. We feature new wines here as well as some of our best sellers. Most of our wines cannot be found in the grocery store or you average package store. We specially select our wines for quality and value. If you looking for something special, come in and we'll help you find it or order it for you.
OPUS ONE,INSIGNIA,SILVER OAK,SHAFER,CONTINUUM,DOMINUS,JORDAN,STAGE'S LEAP,CACKBREAD,ORIN SWIFT,WORTHY,SIDURI,MARTINELLI,TOMASSI,CHATEAU MONTELENA,FROG'S LEAP,FOUR VINES,B.R.COHN,TURLEY,MOLLYDOOKER,MARTIN ESTATE,GHOST BLOCK,OLD GHOST,ROBERT SINSKEY,kopke port,pride,Kosta Browne,FAUST,REYNOLDS FAMILY WINERY,MICA-BUCCELLA,PAGE,Mayacamas Vineyards,Quintessa winery,MINER,CADE,HAUCK CELLARS,ALTAMURA,ETUDE,DUCKHORN,paraduxx,RAMEY, Harlan, Bond, Petrus, VHR, Nellcote, Italics
INNISKILLIN ICE WINE,GIRARDET GEWURZTRAMINER ICE WINE,KIONA ICE WINE,BANFI FLORUS,ROZES WHITE PORT,DUTSCHKE SUN-DRIED SHIRAZ PORT....
The NV CNK Very Old Tawny Port is a tribute to Cristiano Nicolau Kopke and the 380th anniversary of Kopke (a rather odd anniversary—375, 350, 400—but 380?). The anniversary date aside, it comes in with 92 grams of residual sugar. The average age of the blend is 91 to 92 years, with wines from the 1920s, 1930s and older. Beautifully done, this certainly has very mature nuances, with plenty of molasses and hints of treacle here and there to go with the caramel and chocolate, but the vibrant acidity makes it seem young and alive. It just lifts the fruit and makes this sing. The finish is powerful, intense and very long. There's a lot of bite there. I don't expect Very Old Tawnies to be very young, and this isn't, but it does everything I want in a Very Old Tawny. There were 380 bottles (the anniversary) produced. This has a bar-top cork. It will last for decades if the cork stays intact, but it is made for drinking today. Tawnies don't require bottle aging.
96 points Wine Enthusiast
This is a blend of old tawnies from the 1920s and 1930s with some from 1900. It was bottled to celebrate the company's 380th anniversary in 2018. The wine tastes old, but there is some extraordinary freshness as well. Bitter-orange marmalade comes through the old-gold wood flavors while the intense acidity is stunning. Drink now, sip by sip.
The 20 acre plot was planted in 1996 on its goldridge fine sandy loam. This Estate vineyard lies within Green Valley, in the southwestern corner of the Russian River Valley. Here, gently rolling hills harbor some of the coolest conditions within the appellation – fog, breezes and fresh nights help vines balance their ripening with warm afternoon sunshine. A heralded property, Keefer has been in the Kosta Browne family since 2005 and we are drawn to the terrific natural acidity and elegance we find in the grapes we farm here. Classic Goldridge soils offer Pinot Noir an ideal home.
First planted in 2002, Gap’s Crown includes 106 acres of Pinot Noir and 32 acres of Chardonnay and is located in the cool and windy Petaluma Gap in southwestern Sonoma County. A section of about 37 planted acres will be leased to Kosta Browne, allowing the Sebastopol winery to launch an estate-vineyard program.
Located in the foothills of the Sonoma Mountain, east of Rohnert Park, the vineyard offers a variety of soil types at elevations ranging from 300 to 800 feet above sea level. “It doesn’t get pounded by cold air,” which is typical in the often gusty Petaluma Gap. Many of the vines also sit above the fog level, which benefits ripening. “It’s kind of a magic mix,” “The vineyard produces some pretty intense fruit.”-KB
The Chocolate Block is a blend of Syrah (69%); Grenache noir (12%); Cabernet Sauvignon (10%); Cinsault (7%) and Viognier (2%). The Syrah fruit comes from Malmesbury with its unique growing conditions and dryland farmed vineyards to ensure it deep-rooted vines and therefore optimal concentration of colour, flavour and tannin structure. The Grenanche noir (from some of the oldest in the country) is sourced from Citrusdal with its very sandy soils and perfect terroir for ripening this grape varietal. This batch was matured in 600L barrels to retain the unmistakable fruit and freshness on the cultivar. The Cabernet Sauvignon and Viognier come from the organically farmed vineyards of Boekenhoutskloof and the Cinsault is from old bush vines on decomposed granite soils on Welbedacht in Wellington. The wine matures in 2nd and 3rd filled French oak barrels for 15 months before it gets a light egg-white fining.
The wine shows typical Malmesbury Syrah flavours on the nose with intense spicy notes which is supported by ripe plum, black fruit and violet aromas. The wine has a grippy acidity and well integrated tannins with a well textured and rounded mouth feel. The long, elegant and succulent finish with superb structure from the Cabernet Sauvignon leads us to believe that this wine has at least 8 years of aging potential.
Montes Purple Angel
|
Purple Angel is a blend of 92% Carmenre and 8% Petit Verdot from the Colchagua Valley. Of this, half of the Carmenre comes from Montes La Finca de Apalta estate, bringing sophistication and elegance (the Petit Verdot also comes from this vineyard). The other half of the Carmenre comes from Montes Archangel estate in Marchige, adding potency and strength. The grapes are hand picked, normally early in the morning to make sure that cold temperature is achieved to crush the fruit. The clusters go through a berry selection, in which only good fruit is allowed into the tank. During the 18 months of barrel aging in new French (50%) and American (50%) oak, the wine is racked 3 times to get rid of lees, and allow some oxygen to interfere in the evolution and maturation of this wine.
When the final blend is made, if the wine is totally clear, and have no microbiological pressure, there is no need for filtration or fining so the wine goes unfiltered to the bottling process. The bottles are laid down for 1 year before releasing the wine to the market.
![]() | ![]() | ![]() | ![]() | ![]() |
![]() | ![]() | ![]() | ||
![]() |
CAKEBREAD CELLARS,CHATEAU MONTELENA,TANDEM,LANDMARK,SONOMA-CUTRER,COBBLESTONE,FERRARI-CARANO,CONUNDRUM,SANTA MARGHERITA,VILLA MARIA,HOOK & LADDER,RIFF,THOMAS HALBY,ST URBAN HOF, AtoZ,PAOLO SARACCO,SHANNON RD,POLKA DOT,GHOST PINE.....AND MORE
Poças Pink/Rosé Port |
|
![]() |
Thanks to the resurgence of cocktails, we’ve seen the selection of vermouth explode in liquor stores and at bars. Most brands are still made in France and Italy, but several American upstarts have gotten into the vermouth game in recent years. Do a taste test to find the ones that you like best. No matter what type or brand you buy, we suggest getting a small bottle and refrigerating it. If your vermouth has been open for more than three months, you should replace it.
HOW TO DRINK VERMOUTH:
While vermouth can be sipped on the rocks as a light aperitif , it also works in a wide range of cocktails.
If you’ve had vermouth, it was probably in a martini or Manhattan, but it’s doubtful you’ve ever been offered it neat. Fortunately, vermouth is starting to become quite a “thing” in the United States, and whole bars are being dedicated to this complex, flavorful, fortified wine. Keep reading to learn what vermouth is, how to choose it, and what to do with it.
Vermouth belongs to one of my favorite families of wine: aperitifs. The word “aperitif” means “to open,” and these spirits are designed to prime you for a meal by getting those gastric juices flowing with their characteristic bittersweet flavor. To get to that particular flavortown, a sweet, low-alcohol wine is “aromatized,” which just means the wine has been infused with plant parts (herbs and botanicals) to give it flavor and color.
The list of botanicals that can be used in the making of vermouth is long and varied, but licorice, mace, lavender, cardamom, St. John’s Wort, gentian, and anise are all contenders (to name a very small percentage). Just as those plants vary greatly in flavor, so does vermouth, and a good vermouth will have a complex, herbaceous, can’t-quite-put-your-finger-on-it flavor profile that keeps your mouth interested. Good luck finding out exactly what you’re tasting though, as botanical blends are proprietary and fiercely guarded by manufacturers.
But botanicals aren’t enough for wine to be considered a vermouth; vermouth has to be both aromatized and fortified. Fortification simply means you’re making that stuff a bit stronger, adding spirits (such as neutral grape brandy) and raising the ABV. In addition to adding a little extra oomph, the higher ethanol content helps the wine last a little longer, but it will still oxidize over time. To get the most out of your bottle, keep it in the fridge, where it will stay good for at least a month. (It won’t actually go “bad” in the sense that it will cause you harm, but the flavor will start to seem a little off.)
Comments from our customers...
"Niko know so much about wine. Everytime I want to try something new, Niko points me to a great selection. I recommend Niko's Corner to all of my friends!"
Copyright 2010 NIKO'S WINE CORNER. All rights reserved.
NIKO'S WINE CORNER
2118 scenic hwy n
snellville, GA 30078
ph: 770-979-3111
nikoscor