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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
$24.00 $22.00
Dolcetto is an Italian treasure. The wines are amongst the easiest drinking Reds in all of Italy, if not the world. Most are known for their soft balance of fleshy fruits, moderate acids, and an airy lightness that makes them absolutely delicious.
The wines are great and a substantial step up if grown near Alba, but even better near Dogliani, what is considered the eponymous zone and the grand cru of Dolcetto, where in the higher elevations serious wines are being made. Wines of Dogliani are highly complex and sophisticated, and they’re even better at the highest elevations (like today’s from 1100 atop the Einaudi estate).
The major knock against it is that vineyards are under attack, many are being ripped out at a deplorable rate to make way for the much more fashionable Nebbiolo. It doesn’t always ripen well here, but it’s easy to export.
A few of the highest quality growers have banded together in recent years to protect these very special hilltop vineyards. But no one has made a larger contribution to the variety’s cause than Giuseppe Caviola.
The man is a legend in Italy, considered one of the most important winemakers in the country and regularly consulting at more than 30 wineries. The winemaker is famously known as the “Dolcetto King” and his methods have helped wineries from Dogliani to Langhe to update their winemaking methods and make wines that have more sophistication and length.
In stock
90 Points, Wine Spectator
A ripe and fruity red, featuring black cherry, blackberry, violet and earth notes. Velvety in texture, with terrific harmony and a lingering aftertaste of dark fruit and spice. Drink now through 2025.
91-93pts, Robert Parker’s Wine Advocate
The 2015 Edmond de Rothschild “Chateau des Laurets” St. Emilion is something special and even after a barrage of fabulous Bordeaux offers this year, I’m still calling it the Bordeaux of the year. It absolutely dazzles, displaying all the silky, elegant tannins and harmonious nature characteristic of the vintage. Lay some down in a dark cellar for the long haul but don’t be afraid to enjoy some right now.
Lydia’s 2020 HCN is drop dead gorgeous– old-school Red Burgundy with fine aromatics, crunchy, juicy fruit and a sharp vibrancy that makes it just sing with food. Made from super old vines and a low yield with no new oak in the aging process, the wine is a joy to drink– a bowl full of berries on the nose, high-toned, racy fruit that has been touched by a limestone mineral component in the mid-palate with the structure and length that has become the hallmark of Cornu-Camus wines. It’s drinking fantastically now and should be all the way thru 2030.
Soon to be Rated
With Herve and Fabre Montmayou wracking up NYT features, huge scores, gold medals and lifetime achievement awards, I’m left with one choice: get in now or be left in the cold. Waiting for the scores to roll in is a luxury that we know longer have with Fabre Montmayou. Good for the winery, but not so good for us. Rest assured though, the 2020 Cabernet Franc Herve sent me is fantastic, and will surely be minted with the same kind of high-flying praise as the vintage before it. But by that time, you’ll only have a bottle or two left in the cellar.
The Adaptation Cabernet allows superstar winemaker Jeff Owens to make a Cabernet with other Bordeaux varietals from a collection of the top vineyards from across the valley. This is PlumpJack’s “Quilt” so to speak. It features Cabernet along the Silverado Trail in Stag’s Leap from their own Odette Vineyards as well as Heitz’s Trailside Vineyard, to go with fruit from St. Helena, Chaix’s vineyard in Rutherford, Merlot form mountainous terrain of Howell Mountain, along with fruit from Oak Knoll, and Carneros. Together, this blend comes together effortlessly Owens, who has woven a particularly juicy, dark-fruited Cab that will knock peoples’ socks off.
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