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
$23.00 $19.99
96 Points, Decanter
Frescobaldi’s story is one that is very closely connected with the history of Tuscany. Sitting just outside of Florence at the high point of the medieval old-town, the Frescobaldis spread their influence as bankers, becoming patrons of major works in Florence, such as Santa Trinita bridge and the Basilica of Santo Spirito.
Now one of Tuscany’s benchmark producers, the winery’s uniqueness stems from the representation of Toscana diversity, from its estates and from wines which express a kaleidoscope of aromas and sensations, springing from the characteristics of each individual terroir. The Estates are positioned in prime areas of Tuscany and each tells its own story, made up of nature, terroir and people.
Their 2018 Chianti Rufina is stunning – easily one of the very best of the vintage. Made from old-vine Sangiovese, the team blended with Malvasia Nera, Colorino, Merlot and Cabernet Sauvignon for this juicy Chianti Rufina, which combines vibrant notes of red and blue fruit interlaced with softer hints of sage, and spice.
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96 Points, Decanter
A crunchy Rùfina mainly from 1970s Sangiovese vines with dashes of both local heritage and international varieties, too. Fermentation in stainless steel precedes 24 months in concrete and large, second-fill oak vats. Its bright scarlet hues mirror equally bright and deliciously savoury fruit. The compact palate provides coherent interplay between fruit and tannin with no sense of overripeness or oaky angularity. It’s mouthwatering now, but resist so its texture evens out fully.
92 Points, James Suckling
A tight and focused red with crushed-berry, spice, bark and fresh-herb character. Medium body, tight tannins and a zesty finish. Some mushroom at the end. Real Chianti character. Drink or hold.
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95 Points, James Suckling – 94 Points, Wine Spectator – 93 Points, Wine Enthusiast
The new release is here from outstanding winemaking team of Michel Rolland, Charles Thomas, Andy Erickson and David Jelenik. This one always represents one of the best quality-to-price ratios in all of Napa Cab and in the stellar 2021 vintage, this really stands out as one of the best the Valley has to offer. It’s a racy mix of Coombsville fruit from Atlas Peak that absolutely roars out of the bottle. Always one of Napa’s great bargains and a must have even as the price starts to sneak up here a little bit.
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.
92 Points, Vinous – 92 Points, James Suckling – 91 Points, Wine & Spirits
“The 2021 Malbec Reserva, from Vistalba, Lujan de Cuyo, was 60% aged in barrels for 12 months. Purple in color. The nose presents notes of fresh plum and violets, white pepper, strawberry, hints of spice and aromas from the aging process. It’s initially indulgent in the mouth, with good fat, and volume and a velvety texture. The flavors are bold and full-bodied. This 2021 overdelivers at the price.” -Vinous
#24 Wine of the Year (2022), Wine Spectator
92 Points, Wine Spectator – 91 Points, James Suckling
“This supple red shows a core of cherry and plum fruit allied to olive, juniper and tobacco notes. Delivers well-integrated tannins and acidic structure, lingering nicely on the finish.”
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