Find Us
Orders are available for pick-up at Restaurant Nicholas at 160 Route 35 South Red Bank, NJ 07701 during the following times:
Monday: 9:30-3:30; Tuesday – Friday: 9:15am – 9:00pm; Saturday: 11:00am – 9:00pm; Sunday: Closed
Orders are available for pick-up at Restaurant Nicholas at 160 Route 35 South Red Bank, NJ 07701 during the following times:
Monday: 9:30-3:30; Tuesday – Friday: 9:15am – 9:00pm; Saturday: 11:00am – 9:00pm; Sunday: Closed
97 Points, Decanter – 93 Points, Robert Parker’s Wine Advocate
“The 2017 Pinot Noir Sanford & Benedict comes from one of the top sites in the Sta. Rita Hills and was 60% destemmed and brought up in 15% new French oak for 15 months. It has a beautiful bouquet of sweet strawberries, toasted spices, forest floor, and earth, with just a hint of salty minerality and seaside-like notes. Ethereal, medium-bodied, ultra-pure, and flawlessly balanced, it’s a stunning Pinot Noir that ranks with the finest releases in the vintage. It will keep for 10-15 years. ” -Jeb Dunnuck
96 Points, James Suckling – 95 Points, Vinous – 95 Points, Ian D’Agata
Vinous’ Italian wine expert called it, “very well done” and called out its “massive but refined presence” en route to a rave 95-point review. Suckling echoed that with his own 96-point review and called it, “chewy, yet refined and balanced.” It’s definitely a full-bodied blend, but still manages to be light on its feet. Of course this is also still an infant, only flashing little of its true potential at this point. In another few years, there won’t be any bottles in the cellar drinking better.
92 Points, Jeb Dunnuck
Drawn from 65+ year old vines (thus the Vielles Vignes designation) and primarily from “Les Lurets” and “La Gigotte” vineyards at the bottom of Volnay where limestone and clay soils prevail. Jeb Dunnuck did a great job during his 92 point review, where he began: “The 2017 Volnay showed beautifully, with the ripe, sexy style of the vintage balanced nicely by plenty of freshness and focus. Lots of darker strawberry and framboise notes … and it’s medium-bodied, has a light, vibrant texture, ripe tannins, a great finish.”
The Caymus Family Emmolo Sauv Blanc combines fruit from both Suisan and Napa Valley and is left in the hands of Chuck’s daughter and rising winemaking star, Jenny. The win is flush with a stone fruit and minerality combination. It’s not grassy or overly ripe, instead it features delicate fruit made in 100% stainless steel that comes out super energetic and focused. A pale gold color in the grass, it attacks with layers of guava, white peach and green melon followed by lively acidity and that mineral cut that SB lovers crave.
