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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
$25.00
Out of stock
Chad’s 2020 McKinley Springs Vineyard Cabernet Sauvignon is drop dead gorgeous. Those of you who were lucky to catch our sneak preview when we put it in our Gobbler Case can attest. Dark purple to the rim with aromas of black fruits, violets, creme de cassis and a hint of spice. On the palate, full-bodied, round and juicy with elegance and the gorgeous, pure fruit– red and black currants, blackberries and a touch of sweet tobacco.
Winemaker Patrick Brunet’s tiny Domaine Robert estate consists of 50-60 year old vines, deeply rooted in the granitic soils of Fleurie. What I love about him is that every vintage brings something new but it consistently stays excellent. In the newly released 2020 vintage, Patrick produced a concentrated, structured Beaujolais that’s roaring out of the gates but with the bones to improve in the bottle over the next decade. This is a fantastic bottle to have around.
Chad’s 2019 ‘SMR’ is a Bordeaux blend that came from what is widely considered to be the best old-patch, old-vine vineyard for Cabernet Sauvignon and Merlot in the Mayacamas Mountains. It’s a vibrant purple color with killer aromatics of wild blueberry, sage and mint. This baby is full-bodied and lush on the pallet, with juicy, ripe plum and cassis flavors and just a touch of dark chocolate. The tannins are fine and long. There’s a lot to like – this is a classy wine at a crazy good price.
99 Points, Robert Parker’s Wine Advocate – 98 Points, Jeb Dunnuck
“The 2009 Dominus is a blend of 86% Cabernet Sauvignon, 10% Cabernet Franc and 4% Petit Verdot. Deep garnet colored, it rolls easily, sensuously out of the glass with evolving fruit notes of baked blackcurrants, plum preserves, mulberries and fruitcake plus underlying suggestions of charcuterie, camphor, chocolate-covered cherries and candied violets with just a touch of cast iron pan. Medium to full-bodied, the palate is an exercise in balance, with loads of emerging black fruit and earthy layers and a solid line of finely grained tannins, finishing very long with a perfumed lift.” – Lisa Perrotti Brown, The Wine Advocate
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