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
$21.50
There are whispers of greatness coming out of Tuscany on the 2019 vintage. The Brunello Conzorzio have given the vintage 5 stars, ranking it up there with 2010, ’15 and ’16.
Further north, Chianti producers are just as happy, the ‘19s just coming to market are lush, juicy Sangiovese-based wines yet finish fresh and firm. I don’t know if it is the vines are just get used to a new normal of heat or the wine-growers are managing it better but there is no doubt, these warm vintages in Chianti over the last few years are nothing short of stunning.
Winemaker, Joschi Goldschmidt and his wife Toni actually run two businesses off of their 300 or so acres in Tuscan paradise. The first is a small fromagerie, making several different types of sheep cheeses (their cousin Tylo tends 700 Sardinian sheep on half the property). Sadly, the restaurants of Florence take 100% of the production. I’m working on figuring out a way to smuggle some here although the chance of it getting past the kitchen of our house is not likely.
The other business is wine, where Joschi makes terrifically food-friendly Chianti, with such pure fruit, almost like Pinot Noir with just a touch of earthy rusticity. They farm both sides organically, no chemicals for over 20 years. It’s an absolute oasis in the rolling hills of Chianti, a must visit if you go to Tuscany.
The 2019 is a stunner, fully representing a classic, great vintage. The wine is concentrated but fresh and long on the palate, it’s a delicious bottle of wine. It’s the perfect companion to pizza, pasta with mushrooms, grilled meat, or sheep cheeses.
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100 Pts, International Wine Report – 98 Pts, Parker’s Wine Advocate – 98 Pts, James Suckling
“The 2020 Columbia Valley Cabernet Sauvignon is truly sensational. It begins with striking aromas of fresh blackberries, blueberries and dark plums that are laced with fresh spring florals, mocha, sweet exotic spices, graphite and gravel nuances all taking shape. The palate is full-bodied and displays a remarkable combination of power and elegance throughout. This is beautifully structured and extremely expressive, as it possesses outstanding depth and concentration all they way through the long, finessed finish. Year after year, the Columbia Valley Cabernet is one of the most impressive wines, and there is no exception here, as it combines all the wonderful qualities of the 2020 vintage from Quilceda Creek into one expression. This is fantastic already and readers will be in for a real treat, as this simply marvelous wine will continue to deliver the goods for years to come.”
91 Points, Wine Enthusiast
Always the one with the most personality of the bunch, this is what Wine Enthusiast had to say about the 2021 release: “This extremely ripe and bold style of Pinot Noir will please those seeking such lushness. Dark in the glass, it begins with black cherry, toasty caramel and cola milk shake aromas.” The cool, coastal days and abundance of sunshine lines up perfectly for a wine that has a good natural acidic backbone, with bold fruit-forward flavors. In an easy 2021 vintage, Joe Wagner had a field day with this single-vineyard beauty.
95 Points, Jeb Dunnuck – 95 Points, Lisa Perotti-Brown
The oft 100-point winemaker, Jayson Woodbridge had this to say when tasting his 2021 ‘Stargazing’ Sonoma Pinot: “The wine is vibrant and complex with subtle dark fruits and berries, grandmother’s cherry pie, minerals, and a slight touch of rain-soaked earth, intertwined with a balance and very pleasing easy-going luxury. Should have been priced higher but what the hell.” I have no doubt this clerical error will be addressed in the vintages moving forward. But for now, this is a cult Pinot for under $100/bottle.
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.
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