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
$20.00 $17.00
I’m always on the hunt for under twenty dollar stunners, and with the addition of Catena and Aruma wines from Nicolas Catena to our repertoire, we’ve been treated to a bevy of riches coming out of Argentina of late.
I’ve tasted through thousands of bottles. A literal sea of mediocrity but out of the winners, the Catena name has been on more than a few.
But with the family’s Historico bottlings– you’re not just getting the Catena name, winemaking prowess, or the elite, high-altitude vineyard locations in Mendoza, but you’re also getting an assortment of some ridiculously gnarly old-vines.
This full-throttled blockbuster blend comes from vines dating all the way back to 1902 from an assortment of plots across four different vineyards, all at altitudes between 750 and 1450 meters above sea level.
The result is a natural acidity that will cut through the char of the grill, perfectly balancing those super concentrated black fruits. Great notes of blueberries and violets, a harmonious symphony of juicy notes that set up for a great lingering finish.
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94 Points, James Suckling
Wonderful aromas of dried strawberries, flowers and lemons. Full-bodied with a lovely, fluid center palate that is sweetly fruity and a long, long finish. Love this wine. 72 per cent malbec, 21 per cent bonarda and seven per cent petit verdot. Drink now.
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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.
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.”
WS #4 2019 Wine of the Year, 96 Points, Wine Spectator
2016 was an incredibly special year in Napa Valley. It was essentially the 5th straight vintage of near perfect-conditions and a lot of the big boys produced some of their biggest, most elegant Cabernets to date. Groth’s was still one of the standouts in any group, a deeply concentrated, weighty Cab with sappy, juicy fruit and a carefully intertwined tannic structure. Absolutely gorgeous.
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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