2015 Nichols Cabernet Sauvignon Napa Valley 750 ml

A Napa Cab Redefining “Everyday Wine”

When Britt Nichols told us that the $24 2015 Nichols Cabernet Sauvignon Napa Valley was one of her favorites, out of all the wines she’s made, we couldn’t help but wonder, “why?” For someone who spent time at Peter Michael making $200 bottles of “Les Pavots,” and with Philippe Melka, making similarly high-end Cabernet, we assumed that her preference was for superstar bottlings; the once a year, or once a decade wines. Even her own releases have all been either Reserve bottlings or AVA designates—not for everyday drinking. And yet, Britt’s response made perfect sense. “What could be better than a wine you can drink daily, that also excites you daily?” We couldn’t argue, not with the way her 2015 Napa Valley turns heads. Offering up rich black fruit, dark chocolate and spice, this wine dazzles on the spot. No need for an hour in the decanter or a call to your accountant.

After enjoying the no-strings-attached 2015 last week, we were reminded of an article by the New York Times’ Eric Asimov entitled, “Everyday Wines: The Most Important Bottles You Will Drink.” In it, Asimov takes a similar line to Britt’s, arguing that rather than the Motrachets, and d'Yquems—the unicorn bottles—everyday wines are the ones that have the most lasting impact:

“The rare bottled masterpiece may stretch the mind, enlarging our notion of what wine can be and the emotions it can provoke. These special bottles, if we are lucky enough to drink one, occupy an exalted place because they set benchmarks and stretch context as they surprise and astound. But the simpler pleasures of everyday wines shape our attitudes and desires, pique the curiosity and fire the imagination. They forge our relationship with wine, and ultimately define its role in our lives.”

As everyday wines go, Britt’s 2015 Cabernet Sauvignon Napa Valley is a rarity. Compared with other under-$25 bottles—especially Napa Cabernet—there isn’t much competition. Britt applied the deft touch learned under masters Morlet and Melka to fruit sourced from several sites in the Valley, mainly St. Helena, aging the juice for 20 months in 50 percent new Hungarian oak, to produce a seamless and approachable Cabernet.

“So what does this mean, you’re finished with the high-end stuff?” we asked.

“Hardly,” Britt smiled, “I could never stop making the once-in-a-blue-moon-bottles. I’m just honoring the everyday wines along the way.”

Jonathan Cristaldi

Editor-in-Chief, Wine Access