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
$55.00 $45.95
One of the early pioneers of Pinot Noir in the Sonoma Coast, Joan and Walt Flowers bet big on themselves in the 1980’s when they left Bucks County to go West where they purchased a winery on the “extreme Sonoma Coast”, atop a relentlessly windy, rugged coastal ridge. Though the popular belief was that Pinot Noir was better suited for Napa or elsewhere, a small group of folks including the Flowers and Tom Rochioli disagreed.
So too did Steve Kistler, who for years bought every grape he could off the Flowers family estate before they finally realized exactly what they had and finally started their own winery in 1994.
Flash forward a few decades and Flowers is now a household name, in part due to their two amazing vineyards Camp Meeting Ridge and Sea View Ridge right near the Pacific Oceans at elevations from 1,150 to 1,875 feet. They’re also part of the Hueneus Family’s wine portfolio responsible for the likes of Quintessa, Faust and Leviathan.
With incredible winemaking resources and vineyard sites, it’s hardly a wonder they continue to rack up big accolades and elude the hands of most who look for their bottles. But thanks to the collective buying power of Nicholas Wines, that ends today, with a spectacular new release.
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93 Points, Jeb Dunnuck
The appellation 2018 Pinot Noir Sonoma Coast was just about completely destemmed (2% stems) and spent 10 months in 18% new French oak. Lots of spice box, earthy forest floor, cherries, and redcurrant notes define the bouquet, and it’s medium-bodied and balanced, with good acidity and a great finish. As with everything from this estate, it’s impeccably made and high-quality.
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This is a sensational single-vineyard Merlot made from incredibly tiny clusters, full of some of the most elegant, intensely structured fruit from high atop Sonoma Mountain. Beautiful weight and balance with aromas of blueberries, black currants, sage and a hint of cocoa. It’s got a full, plush mouthfeel, pristine and vibrant fruit and a wonderful smooth finish. Thanks to Chad’s big bet on himself, he was able to make a knockout Sonoma Mountain beauty, without the need for any middleman, helping us to enjoy one of his best creations at an outstanding price.
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.
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.”
90 Points, Robert Parker’s Wine Advocate
Xavier Vignon’s brand spanking new CDR 100% is a thing of beauty. It’s already got a blessing from Robert Parker’s Wine Advocate who described this wine as, “Full-bodied, concentrated and supple”. This is a gorgeous and intricate blend that features all of the Southern Rhone appellations. This year, the blend was 40% Grenache, 25% Mourvedre, 15% Syrah, 7% Cinsault, 7% Marselan, 6% Terret Noir. Nobody can do it like the mad scientist, Xavier Vignon.
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