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
$95.00 $85.00
The name Cakebread reverberates throughout the wine world whenever it’s mentioned. It’s not only one of America’s most popular wines, it’s one of the most famous brands in the world, led by their world class Cabernet production.
I have previously been able to score Cakebread Chard, but this is the first time I got the flagship wine under the Cakebread name. It’s ridiculously allocated with my source only getting six cases to sell a year! I got 48 of those 72 bottles to offer up today.. Don’t wait around….
The history of Cakebread is a who’s who of some of America’s important wine pioneers. Jack Cakebread started it all. Robert Mondavi was the original enologist with Larry Wara as his consultant, The pair had to make the wine at neighbor Keenan winery while they were waiting for their world class winery to be designed and built by William Turnbull.
Over the decades, amazingly, the quality of the wines never faded, they only improved. It’s part of what makes this winery so special. In my last twenty years in the restaurant industry, Cakebread Cellars has never left the Top 10 most popular restaurant brands. The reason is really simple: the wines always elate their customers.
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91 Points, James Suckling
Ripe plums and blackberries with some coca-nib, vanilla, bread-crust and smoke notes. Full-bodied with velvety tannins, deep fruit and bright acidity. Tight and reserved, yet juicy, with a long finish. Approachable now, but better in 2022.
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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 Pascal Sirat consistently puts out some of the best value Bordeaux in the region but he may have outdone himself in what was a stellar 2019 vintage throughout the region. Just south of Pomerol, the vines at Panchille borrow deep in the soil. The resulting wines are ripe but fresh, with an aromatic complexity and stony finish usually reserved for wine twice the price. Daniel Boulud tells me it’s been the hottest bottle of wine at Bar Boulud for over a month, so I figured I’d better hurry up and secure my allocation! Don’t miss it.
92 Points, Vinous – 92 Points, James Suckling – 91 Points, Wine & Spirits
“The 2021 Malbec Reserva, from Vistalba, Lujan de Cuyo, was 60% aged in barrels for 12 months. Purple in color. The nose presents notes of fresh plum and violets, white pepper, strawberry, hints of spice and aromas from the aging process. It’s initially indulgent in the mouth, with good fat, and volume and a velvety texture. The flavors are bold and full-bodied. This 2021 overdelivers at the price.” -Vinous
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.
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