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
$35.00 $22.50
In a growing season in Washington that saw hot temperatures and no rain all summer followed by a quick rainstorm and cooler temps the rest of the way, winemakers described harvest as perfect and crazy long. Christopher Baron of Cayuse said by the time it was ready for people to pick fruit, “the vines were cruising and not under any stress”. Mike Januik, winemaker at Novelty Hill in Columbia Valley called it a “particularly good year for Cabernet Sauvignon.” But if there was one problem with the harvest for Washington winemakers, it was that the harvest was so even and perfect that yields were huge!
An overabundance of super high-quality Cabernet? How the hell did Chad know to be in Walla Walla in 2018?!? Those were the two thoughts racing through my mind after I tasted through the half dozen samples Chad had sent my way. Most winemakers are constantly chasing trends. Chad is always ahead of them!
I set aside my dumbfounded thoughts and gave Chad a call to see how much these Cabs would cost me. Washington is still like the Wild Wild West where wineries haven’t figured out where they should price things in the market and the good stuff is anywhere between $20 and $250/bottle. But I should’ve known that in the Wild West, Chad is Billy the Kid, which is why when he told me the price, I was back to being utterly perplexed. “Huh?” I asked.” Is this guy a magician?
Chad’s 2018 Walla Walla Cabernet is an anomaly. Cut off one of the hottest AVAs in the world right now, the cuvee is sourced from the basalt-cobblestone gravelly soils of Walla Walla. With a dark-purple color all the way to its rim, the wine is aromatically complex, with classic Crème de cassis mingled with violets and savory spice. On the palate, it’s classic, medium to full-bodied Cabernet Sauvignon with notes of currant, blackberries, graphite and sweet tobacco. The finish is long and silky, with no hard edges, and fine tannins.
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The newly released Fiancetto Howell Mt. Cabernet is a dream – a gorgeous, elegant dark-fruited Cabernet Sauvignon that is it picks up time in the glass, unfurls its full signature of cedar laced cassis nose and mid palate of chocolate-covered cherries and savory spices. Only four palates of this (224 cases) were made off a gorgeous, sprawling high elevation spot 1500 feet above sea level. It’s full and plush and finishes fresh and oh so long. The price is crazy for Howell Mountain Cabernet but that’s what Ry Richards and Fiancetto is all about.
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.
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.”
This is Joe Wagner and Quilt’s inaugural Red blend called Threadcount. It is a total knockout at the price point for this style of wine. It’s a big voluptuous wine and very fruit forward. The nose is straight up dark chocolate dipped raspberries and it tastes of fresh-baked blueberry pie, spice, and a touch of toffee. It’s the kind of quality blend that you’ve come to expect from the family behind Caymus.
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