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
$70.00 $59.00
Perhaps more than any other wine region in the world, Brunello is next to impossible to give a blanket review across an entire vintage. Elevations vary from 500 to almost 2,000 feet. Exposures can be north, south or somewhere in between and for a relatively small area – there is an abundant array of soil types and sub-types. On top of that you have two distinct camps of winemakers – the traditionalists and modern.
Oversimplification aside – some wineries did produce truly historic wines. But the one thing the tirade Suckling high flying scores did do for the vintage was to drive prices through the roof for many of the top bottlings. But due to Covid, Suckling’s April trip to Tuscany was canceled and some of the usual suspects were never tasted and avoided the JS 98 stamp. That’s where we come in.
San Felice has long been the standard bearer for the modern style of Sangiovese. Starting over 40 years ago, experimental vineyards were set up to test various theories to optimize Sangiovese flavor. Winery facilities were absolutely cutting edge.
The jewel in their Sangiovese crown is Campogiovanni – twice a Wine Spectator Top 20 Wine of the Year – and widely considered one of the great Tuscan wine estates. The 2015 was poised to solidify that reputation. It’s dark and brooding with an amazing mineral cut – no doubt due to the precious argillaceous soil.
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94 Points, Robert Parker’s Wine Advocate
Campogiovanni is an estate run by San Felice in Chianti Classico, and its 2015 Brunello di Montalcino Campogiovanni is a lovely, dark and savory wine to serve with a platter of fatty charcuterie and aged tomme cheese. The bouquet is elegant and linear, showing a pretty ensemble of dark fruit, cassis and dried cherry. This vintage is particularly well balanced, with soft spice and crisp acidity competing for your attention and keeping things bright and interesting.
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This is a sensational single-vineyard Merlot made from incredibly tiny clusters, full of some of the most elegant, intensely structured fruit from high atop Sonoma Mountain. Beautiful weight and balance with aromas of blueberries, black currants, sage and a hint of cocoa. It’s got a full, plush mouthfeel, pristine and vibrant fruit and a wonderful smooth finish. Thanks to Chad’s big bet on himself, he was able to make a knockout Sonoma Mountain beauty, without the need for any middleman, helping us to enjoy one of his best creations at an outstanding price.
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.
100 Points, Decanter – 100 Points, Vinous – 99 Points, Wine Enthusiast – 99 Points, Robert Parker’s Wine Advocate – 99+ Points, Jeb Dunnuck – 98 Points, Wine Spectator – 98 Points, James Suckling
“The 2018 Palmer is a legend in the making…This audacious Palmer was still revving its engines 48 hours after opening. There will never be another Palmer like this, sui generis. It was a massive risk. But by throwing caution to the wind, something extraordinary was born.” -100 points, Vinous
93 Points, Robert Parker’s Wine Advocate – 93 Points, Jeb Dunnuck
“Vignon’s 2019 Chateauneuf du Pape delivers even more than I hoped for based on a previous sample. Hints of garrigue, roses, cherries and raspberries appear on the nose, while the palate is full-bodied, silky and long, with an intense, almost briny finish. The assemblage is 50% Grenache, 10% each Mourvèdre and Syrah, plus smaller proportions of seven other permitted varieties, while the élevage includes foudres, demi-muids, concrete and wooden tanks, plus terracotta amphorae.”
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