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 $22.00
“Over the years, a number of outstanding wines have been issued from the old-vines at Chamisal vineyard, especially Pinot Noir… In fact, quality here has been on a steady rise in recent years. This set of new releases is probably the best I have yet encountered here.” -Josh Raynolds, Vinous
In 1973, Chamisal was the first winery to plant vines in what today is the well-known Edna Valley of the Central Coast. It’s always been a beautiful vineyard where world-class Chardonnay and Pinot Noir grew, but now far less of the fruit is getting sold to other wineries, and instead it’s in the magical hands of rising star winemaker, Fintan du Fresne.
The son of a New Zealand wine journalist, Fintan du Fresne grew up submerged in the wine world, and in a pretty incredible environment for learning. His education took him to Burgundy before it landed him an apprenticeship with the all-time greatest Central Coast winemaker, Josh Jensen of Calera, before he started his own thing at Chamisal. Since taking over, he’s lit a fire in this once sleepy winery, with Chamisal seeing the big scores every year that were once reserved for their neighbors.
I had the opportunity to taste both, but I think what sets the 2020 release apart from the 94-point 2019 edition is that it’s a more intricate, nuanced version. It’s complex and concentrated, yet the flavors just absolutely dance on the palate and you get a long, focused finish with exotic cherry, raspberry, cinnamon and clover notes.
Such a good Pinot Noir for the holiday, and we haven’t touched a California Pinot Noir at this price with this level of quality since Chad’s early days sourcing Anderson Valley Pinot.
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94 Points, Tasting Panel
This is a really exciting new release in the collection of single-vineyards from the Wagner Family, and arguably the most interesting one of the bunch. This is the only Pinot Noir in the Caymus collection that has the advantage of being from a natural Pinot Noir haven in the Russian River Valley. Dairyman Vineyard’s proximity to the pacific ocean, with its morning fog and afternoon coastal breezes allows for an even and elongated growing season, with super concentrated and expressive grape clusters that help make this Dijon clone Pinot Noir one that you need.
In the 2020 vintage in Gevrey-Chambertin, yields were super low and temperatures were hotter than most Burgundian winemakers are accustomed. Many picked too late when the sugars were high and the fruit really ripe, but that was not the play. Still, Ann remained as cool in those hot temps as she did so many years ago in Napa, concentrating more on acid levels than sugars and picking at just the right time. This wine is absolutely singing – it’s an age-worthy beauty that should be even better in 4-7 years.
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.
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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