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
$25.00 $23.00
The winery, tasting room, barrel room and vineyards at Bodegas Muga are well worth a visit if you’re ever visiting the wine country in Spain. It’s pretty much the gold standard for state-of-the-art Spanish winemaking facilities. They do the virtually unheard of in making their own hand crafted custom barrels (over 14,000 in-house), and they give you endless Jamón ibérico and charcuterie to pair with their lights out Reds.
Armed with the best winegrowers, winemakers and equipment possible, they continue to push the boundaries of what’s possible in Rioja and make racier and racier blends that others simply cannot replicate. That’s why they’re the top dogs everyone’s chasing.
They manage 420 hectares of vineyards in some of the most desirable areas in the region – using no herbicides nor insecticides in their winemaking. They really are an institution. Robert Parker, Jr. called their Riojas, “among the finest wines you can find from this renowned appellation.”
Their newest addition to the fleet is a gorgeous Crianza that pays homage to the train station that was responsible for shipping wine from Rioja to Bordeaux during the Phylloxera epidemic. This vintage, the 2019, is just their second time making it but judging by the critical response and its lightning quick opening year sell out, it’s definitely here to stay.
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92 Points, Robert Parker’s Wine Advocate
“The 2019 El Andén de la Estación is a new red that takes advantage of the Barrio de la Estación, the train station neighborhood of Haro. It’s a Crianza with less extraction, looking for the elegance and finesse of the classical Rioja wines. It’s a blend of Tempranillo from their younger vines and Garnacha (that they buy) that matured in French and European barrels for 14 months. It’s a quaffable red with lots of Garnacha character. It’s floral, juicy and expressive, very open and approachable. This is delicious and still quite complex.”
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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.
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!
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.
90 Points, Robert Parker’s Wine Advocate
Xavier Vignon’s brand spanking new CDR 100% is a thing of beauty. It’s already got a blessing from Robert Parker’s Wine Advocate who described this wine as, “Full-bodied, concentrated and supple”. This is a gorgeous and intricate blend that features all of the Southern Rhone appellations. This year, the blend was 40% Grenache, 25% Mourvedre, 15% Syrah, 7% Cinsault, 7% Marselan, 6% Terret Noir. Nobody can do it like the mad scientist, Xavier Vignon.
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