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
$30.00
Domaine de Beaurenard has been making upper echelon Chateaneuf du Pape for years, but I hadn’t had a Rasteau from them until I ordered it at Balthazar. Oooo was it good. This biodynamic baby Chateneauf danced in the glass with inviting aromas of black cherry, licorice and blackberry pie with a full body of silky supple fruit that all harmonized together beautifully. When I tell you it was the perfect compliment to the steak tartare, I mean it was a match made in heaven. I had to get a second glass before I finished the dish.
Upon getting home, I did a little homework. Turns out the wine experts had already gotten to it, with two 90+ scores to its credit. First came from The Wine Advocate who declared, “this biodynamically run estate’s 2018 Rasteau is a solid alternative for much less money”. Then came the 92-point review from Jeb Dunnuck who called the 80% Grenache, 17% syrah, 3% mourvedre blend, “terrific” as well as noting, “ with classic pepper, earth, and spice notes, it should easily be an outstanding wine.” It sure is.
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92 Points, Jeb Dunnuck
In addition to their brilliant Chateauneuf du Papes, this estate makes two terrific Rasteau. Their 2018 Rasteau offers a medium to full-bodied, fruit-forward, balanced style as well as the more blue fruit character that’s common in the vintage. With classic pepper, earth, and spice notes, it should easily be an outstanding wine.
90 Points, Robert Parker’s Wine Advocate
While based in Châteaneuf du Pape, this biodynamically run estate’s 2018 Rasteau is a solid alternative for much less money. A blend of 80% Grenache, 17% Syrah and 3% Mourvèdre, it offers scents of sun-warmed stones, hints of garrigue and bold flavors of black cherries and blackberries. It’s medium to full-bodied and supple, with a round, silky feel on the palate. Hints of dark chocolate and a cocoa powder-like texture mark the lengthy finish.
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#3 Wine Spectator Top 100 Wines of 2021
96 Points, Parker’s Wine Advocate – 95 Points, Wine Spectator
We are one of the very few folks who have Wine Spectator’s #3 Wine of the Year. This is definitely not one to miss. The 2016 vintage showcases this prized vineyard in all its glory; notes of wild black fruit, thyme, mint, eucalyptus, and bay are lifted and enjoyed with the polished tannin and mouthwatering freshness of this wine. Regarded as one of the best vintages in the last few decades, the 2016 Martha’s Vineyard has been aged to perfection for immediate enjoyment at release and will continue to reward for the next 20+ years.
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.
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.
Anne Sery describes her Trousse Chemise Cabernets as an ode to the Left Bank and her winemaking roots. It’s a beautiful and fresh Cabernet with aromas that leap from the glass with of black raspberry, violets, and creme de liquor notes. The mouth gives generous amounts of juicy black fruits at the core with hints of baking spice and a smooth, savory finish. This is a terrific partner for just about anything from hard cheese, to poultry, summer salads, you name it!
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