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
$24.00
It’s no surprise that Château Sipian has been recognized as a great estate on the Left Bank since the 1840‘s. With its classic Garonnaise soil of porous gravel and sand and its proximity to the river Gironde, this is the classic terroir for producing great, Cabernet Sauvignon based Bordeaux. The Mehaye family purchased the estate in 1978 and Frederick Mehaye has been at the helm since 1989. Frederick farms his 25 year old vines of Cabernet, Merlot and Petit Verdot naturally and makes the wine with just a bit of new oak so the great aromatic complexity and fruit inherent to this part of Bordeaux can shine through the wine.
Sipian has old vines, rooted in the classic gravelly soil of Bordeaux, creating a perfect setting for making medium bodied, aromatic Cabernet-Sauvignon based blends that drink well young, are fantastic at the table and age gracefully in a proper cellar.
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If you’re looking for some drama in your glass, fill it up with Frederick Mehaye’s fantastic Chateau Sipian 2015. For a decade, it’s been a go-to wine on the Restaurant list for middleweight Cabernet-based Bordeaux that consistently out punches its price tag. This is a home run!
Weight | 2 lbs |
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Any cut of beef or lamb will be a great complement but the wine is versatile enough to work with roasted poultry or mushroom dishes.
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.”
95 Points, James Suckling – 94 Points, Wine Spectator – 93 Points, Wine Enthusiast
The new release is here from outstanding winemaking team of Michel Rolland, Charles Thomas, Andy Erickson and David Jelenik. This one always represents one of the best quality-to-price ratios in all of Napa Cab and in the stellar 2021 vintage, this really stands out as one of the best the Valley has to offer. It’s a racy mix of Coombsville fruit from Atlas Peak that absolutely roars out of the bottle. Always one of Napa’s great bargains and a must have even as the price starts to sneak up here a little bit.
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.
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.
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