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
$40.00 $30.00
There’s no denying that this is the best under $30 Napa Cab that’s come across my desk in months. And I almost didn’t even bother tasting it – yup, because of the name.
The hardest wine to source by far is affordable Cabernet. I taste hundreds every few months or so – and they can be absolutely dreadful. In several years of hunting, I’ve only come up with a handful. Chad – but that’s a story in and of itself. Postmark by Duckhorn or Carl Roy are all great options. Nichols provides enormous bang for the buck. But that’s just about it.
But today, I’m happy to say we can add another, a Cabernet that was made in the old-school California style that put the region on the map and named after a wine pioneer that helped do the same – Michael Broadbent.
Michael Broadbent set up Christie’s wine department in 1966, established Christie’s Wine Auctions, and with Robert Mondavi would hold the first ever Napa Valley Wine Auction is a champion of the region and of wine collecting in general.
So when his son, Bartholomew set out to make a wine in honor of his father, there was only one winemaker who got the call – kindred spirit, Trevor Sheehan. Trevor’s access to top vineyard sources is extremely impressive, especially for someone who didn’t grow up in the valley.
His very first wines were eight barrels of Chardonnay from the Beckstoffer Vineyard and a Howell Mountain Cabernet. Not bad. He’s since gone on to create a little powerhouse in Oakville that seems to defy logic in the Quality-to-Price department.
In stock
92 Points, Wine Enthusiast
Well-ripened black cherries, black currants and blueberries give a robust fruit core to this full-bodied and rather tannic wine. Violets and roses unfold in the aroma, while black fruits, vanilla, cinnamon and cloves saturate the flavors. Delicious as it is, the wine should drink best from 2027.
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The secret to Philippe’s tightly wound, complex Pinot Noir is a combo of ancient vines, natural farming techniques, and low yields. The wines are built to age, with incredible tension and length. And the secret to me securing his other-wordly 2017 old-vine Gevry-Chambertin can be chalked up to a great relationship and over a decade supporting superior Burgundian winemaking. The wine is scary good. The nose is wild, filled with spiced dark raspberries, red flowers, and baking spices. The palate is elegant and racy, with a dynamic tension that runs right through its minute-long finish. This is a high-toned, wound-up Pinot, that is starting to hit its prime and is really turning out to be a ‘must-have’ for true Burgundy lovers.
#24 Wine of the Year (2022), Wine Spectator
92 Points, Wine Spectator – 91 Points, James Suckling
“This supple red shows a core of cherry and plum fruit allied to olive, juniper and tobacco notes. Delivers well-integrated tannins and acidic structure, lingering nicely on the finish.”
Winemaker Kian Tavakoli (Opus One, Clos du Val) continues to excel even while others struggle. In 2017, he still managed to deliver a beautiful and opulent Napa Valley Cabernet that’s both dark and juicy. The wine hails from both Coombsville and Rutherford, giving it distinct characteristics and a lot of drive. Deep ruby to the rim with excellent concentration, notes of Bing cherries, raspberry pie and hints of vanilla. On the palate, big wonderfully jammy fruit with young but impressive tannins and great length. The finish leaves notes of black cherry, and baked blueberry pie. Fantastic Napa value.
Anne Sery describes her Trousse Chemise Cabernets as an ode to the Left Bank and her winemaking roots. It’s a beautiful and fresh Cabernet with aromas that leap from the glass with of black raspberry, violets, and creme de liquor notes. The mouth gives generous amounts of juicy black fruits at the core with hints of baking spice and a smooth, savory finish. This is a terrific partner for just about anything from hard cheese, to poultry, summer salads, you name it!
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