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 $22.50
I’ve had to be careful with my allocations from Volpaia. A few years ago, it seemed I always had enough to go around but after being named Wine of the Year & receiving the highest Wine Spectator rating ever for a Chianti (even outpointing the 2010 Castello di Ama with its’ $400+ price tag), I’ve tried every trick in the book to not sell out too quickly.
This year, I even took every bottle of the 2018 Chianti Classico that they would part with – but I’m sure it won’t be nearly enough. With 93 points from James Suckling and 92 point score and sweet review from Antonio Galloni’s Vinous at today’s great price point, I’m sure this won’t last long.
But unlike the last 50 bottles of 2017 Riserva that I could only send to two dozen people (it still sold out within the hour), this time I’m releasing the hounds. First come; first served.
The 2018 Castello di Volpaia Chianti Classico is an absolute stunner and is my early runner for Italian Wine of the Year. Drawn from high-elevation, organic vineyards – this one features complex aromas that one would expect from a wine three times the cost.
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93 Points, James Suckling
A racy, fine-tuned Chianti Classico with blackberry, black-cherry and wet-earth aromas. Medium-bodied with medium polished tannins and a long finish. Transparent. From organically grown grapes. Drink or hold.
92 Points- Antonio Galloni, Vinous
The 2018 Chianti Classico is a gorgeous, mid-weight wine that captures the essence of the estate’s high-altitude vineyards. Freshly cut flowers, sweet red berries, licorice, mint, pine and cedar are some of the many aromas and flavors that are woven throughout. The 2018 is gracious, inviting and impeccable in its balance.
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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.
95 Points, Jeb Dunnuck – 95 Points, Lisa Perotti-Brown
The oft 100-point winemaker, Jayson Woodbridge had this to say when tasting his 2021 ‘Stargazing’ Sonoma Pinot: “The wine is vibrant and complex with subtle dark fruits and berries, grandmother’s cherry pie, minerals, and a slight touch of rain-soaked earth, intertwined with a balance and very pleasing easy-going luxury. Should have been priced higher but what the hell.” I have no doubt this clerical error will be addressed in the vintages moving forward. But for now, this is a cult Pinot for under $100/bottle.
90-92 Pts, Parker’s Wine Advocate – 91 Pts (Editors’ Choice), Wine Enthusiast – 91 Pts, Decanter
The wines get consistent high praise but 2018 is truly something special. 90-92 from Robert Parker’s Wine Advocate. 91 points and an Editor’s Choice designation from Wine Enthusiast. 91 more from Decanter who provides “There is so much to enjoy in the smaller appellations this year. Drinking Window 2022 – 2031” and another 90 point score from James Suckling. This is a home run value – especially for the price.
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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