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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
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
$174.00
Château Clinet’s gravelly soils have been producing some of the greatest Merlot-based Bordeaux since the 15th century. Sexy and lush when young then evolving to incredible levels of complexity and elegance with incredible possibility for long aging, Chateau Clinet epitomizes what makes Pomerol one of the sacred places in Bordeaux.
Chateau Clinet is located in the heart of the Pomerol, about 40 km from the city of Bordeaux. It makes up one of the most prestigious terroirs of the appellation, known for consistently producing some of the finest Merlot in the world.
Out of stock
97 Pts, Robert Parker’s Wine Advocate
The 2016 Clinet is composed of 90% Merlot and 10% Cabernet Sauvignon. It was aged using the Oxoline system, in 70% new and 30% one-year-old barrels for 16 months. It has a deep garnet-purple color with cedar and smoked meats on the nose giving way to black and red plums and earthy notions with wafts of cassis and pencil shavings. The palate is medium to full-bodied, elegant, polished and vivacious with loads of red and black fruit layers and an earthy finish.
97 Pts, James Suckling
Gorgeous nose with lots of dark fruit like plum and blueberries. Crushed pepper and chalk with wild strawberries and vanilla. Dense and velvety on the palate with superbly polished tannins and great depth. It’s absolutely gorgeous now but needs at least five to six years of bottle age to really shows its great quality.
The 2010 is a classic, aromatically complex, with unctuous, juicy fruit and just amazing length to the finish. It has decades of life ahead of it!
| Weight | 2 lbs |
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Steak, pork chops, lamb or a mushroom based dish
Poggio Al Sole’s high elevation vineyards bring out the Burgundy-side of Chianti Classico, producing lush wines with just a touch of earthy rusticity and great length. Their 2019 edition is sleek and elegant, with great aromatic complexity and length. The nose is really special, with soaring aromatics of black cherry, anise and peony. Give it time to unwind in the glass. It’s fresh and long on the palate, with the fine tannic structure that defines ever classic vintage, making it great at the table tonight and any night for the next decade.
The Tonelli family are royalty in this region, with four generations of grape growers leading the way and even establishing the local D.O.C. Their 2020 Ponente is 100% Sangiovese and is an absolutely incredible wine for the price. Less than $20/bottle for fleshed out, high-toned, zipped up Sangiovese? Count me in. It screams for pizza or summer salads, squash or a charcuterie plate. It’s about to be one of your new favorites.
This year, the Eastside Cuvee hails from a primo vineyard just off the Silverado Trail– perfectly positioned next to neighbors Caymus and Frog’s Leap and just down the road, Quintessa. Amongst the elite, Carl Roy’s team locked into some incredible fruit, with gorgeous blackberry jammy opulence, firm grippy tannins and that signature Rutherford earthiness to the finish that many try to emulate but can only be produced off the special soil from which this beauty was created.
The Adaptation Cabernet allows superstar winemaker Jeff Owens to make a Cabernet with other Bordeaux varietals from a collection of the top vineyards from across the valley. This is PlumpJack’s “Quilt” so to speak. It features Cabernet along the Silverado Trail in Stag’s Leap from their own Odette Vineyards as well as Heitz’s Trailside Vineyard, to go with fruit from St. Helena, Chaix’s vineyard in Rutherford, Merlot form mountainous terrain of Howell Mountain, along with fruit from Oak Knoll, and Carneros. Together, this blend comes together effortlessly Owens, who has woven a particularly juicy, dark-fruited Cab that will knock peoples’ socks off.
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