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
$36.00
With the wine world turned upside down, 48 bottles of this historic wine became available to us again. They won’t be around for long…
There can be a lot of hyperbole used in internet wine sales but you won’t hear any today– not from us at least ;). This offer is a simple one: every year we offer Castello di Volpaia’s Chianti Classico Riserva from one of the leading estates in Tuscany, at one of the best prices in the country. This year, Wine Spectator gave them the highest rating a Chianti Classico has ever received. #1. Move over, 1990 Castello di Ama Chianti Classico Bellavista!
97 points for a $40 wine? That just doesn’t happen– until today.
The 2016 Volpaia Chianti Classico Riserva 2016 is big and juicy, with layers of dark fruits, bramble and a long finish. It’s the perfect wine for a grilled steak eaten al fresco on any late summer evening. However, it’s a very limited lot of wine– the highest-rated Chianti Classico for such an affordable price doesn’t last long. You do not want to miss this!
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97 Points Wine Spectator
“Enticing aromas of black cherry, black currant and violet are allied to flavors of iron, wet earth and spice. This is loaded with fruit, vibrant acidity and well-mannered tannins. Shows terrific harmony now, yet possesses the structure to age. The long, mouthwatering finish extends the dark fruit and minerally elements. Best from 2021 through 2040.” – Bruce Sanderson
A knockout, home-run of a deal. Possibly the best deal of 2019.
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Great with any piece of red meat, poultry or fall vegetables.
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.
#3 Wine Spectator Top 100 Wines of 2021
96 Points, Parker’s Wine Advocate – 95 Points, Wine Spectator
We are one of the very few folks who have Wine Spectator’s #3 Wine of the Year. This is definitely not one to miss. The 2016 vintage showcases this prized vineyard in all its glory; notes of wild black fruit, thyme, mint, eucalyptus, and bay are lifted and enjoyed with the polished tannin and mouthwatering freshness of this wine. Regarded as one of the best vintages in the last few decades, the 2016 Martha’s Vineyard has been aged to perfection for immediate enjoyment at release and will continue to reward for the next 20+ years.
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 – 91 Points, Wine Spectator
Feudo Montoni has been one of the best producers in Italy for literally hundreds of years, most notably for their work with Nero D’Avola grape in Sicily. It’s a gorgeous expression at such a good price. The 2020 “Lagnusa” is the perfect pizza or Thanksgiving wine with juicy black fruits, grippy tannins and a wonderful, fresh and herbaceous finish. Vinous Media gave the wine 92 points and raved, calling it “remarkably fresh yet long, leaving the mouth watering while still resonating on hints of blackberry.” You’re going to love this.
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