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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
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The Jaume estate in Vinsobres goes back over 100 years. These high elevation, old vines thrive over complex chalky, sandy and clay-limestone soils—one of my favorite Southern Rhone villages for Tuesday nights. Richard Jaume’s 2018 Côtes-du-Rhône is a blend of Grenache, Syrah and Mourvedre, both juicy and fine, loaded with aromas and flavors of red flowers, rosemary, red and black berries and spices. Always good to have a couple of bottles for Thanksgiving and leftovers.
92 Points (Smart Buy), Wine Spectator
A traditional mix of 50% Syrah, 50% Grenache becomes slightly less traditional in “Les Cornuds (the horns) style, which has the Syrah see Oak to round it out and give it depth and the Grenache only fermented in Stainless Steal to preserve the freshest and juiciest expression of Grenache. Together, it’s a racy, impeccably balanced Rhone blend that at $19.50/btl easily outclasses many Gigondas and Vacqueyras at a village price.
92 Points, Robert Parker’s Wine Advocate
“The 2016 Chateauneuf du Pape is a full-bodied blend of 60% Grenache, 30% Mourvèdre and 10% Syrah, aged in a mix of concrete and wood vessels. Ripe stone fruit, raspberries and cherries cascade across the palate, framed by creamy-supple tannins and mouthwatering acids. While approachable now, there’s enough structure to warrant cellaring for up to a decade.
89-91 Pts, Parker’s Wine Advocate
Dollar for dollar, Xavier’s Côtes du Rhône is one of the best buys in the store and Xavier’s 2017 vintage in particular is a superb bottle of wine. It’s a got a killer nose, loaded with aromas of anise, black berries and white pepper. It’s deeply concentrated with a vibrant long finish, as good at any table as it is just by itself.
