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
$28.00 $22.00
The last several months have sent shock waves through the drinks industry. Coke just announced that they’re ending production of over 200 brands – almost half the portfolio. Turns out over half of their sales came from big stadium events and sports.
Pretty much the same in the wine industry as restaurants worldwide have sidestepped targeted allocations that have been in place some times for decades. The Nicholas faithful have benefited. Sylvain Baily Sancerre from Balthazar, Bisci Verdicchio from French Laundry, Tiefenbrunner Pinot Grigio from Per Se, and four times my normal allocation of Domaine LeFlaive.
But apart from a Napa Cab or two headed for a steakhouse, I had very little to show for red wines earmarked for some of NYC’s top spots. But I can emphatically say, that changes today.
In the Santa Ynez Valley in Santa Barbara, a silent revolution has been taking place just to the east in Happy Canyon, where Pete Stolpman, Dan Dierberg, and Philippe Melka at Crown Point have been heads down quietly making some of the best under the radar big red wines in all of California from this warm, sun exposed micro climate.
That’s where today’s Cab, Ground Effect comes from– a tiny producer from Happy Canyon who first hit it big when NYC giants Gramercy Tavern and Soho House selected their Santa Barbara Cabernet for their wine lists.
From there, it’s only been up. Aided by its juicy placements, it ended up in the hands of Eric Asimov at the New York Times who gushed about it, including it in his “20 under $20 wines to enjoy on weeknights”. That certainly didn’t help make this small production Cab become any easier to get.. or any cheaper.
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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.
90 Points, James Suckling
Damien has crafted a delicious Médoc, full of character with dense black currant and cherry fruit, cedar, tobacco and wonderful complexity. It’s silky complexion is what pushes it over the edge (and, of course, the price!) It doesn’t hurt that it comes from a 95-point Left Bank vintage that the Wine Advocate declared, “outstanding.”
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.
It’s always nice to be in good standing with one of the most beloved wine brands in America! These won’t last long! This is an opulent, powerful dark-fruited Cabernet with tightly woven tannins, that is just raring and ready to go. Textbook, full-bodied, revved up and ready to go, this new Caymus Napa Valley Cabernet is the definition of a crowd pleaser.
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