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
$19.99
Too often, Beaujolais is viewed as a region for easy sippin’ without any thought needed, good fruity and fresh red wines that can be interchangeable from domaine to domaine. But Guignier’s Beaujolais are far from ordinary, and his winemaking prowess is also shoulders above most of his peers.
Guignier is a fourth generation vigneron in Ville Morgon in the heart of the Beaujolais Cru of Morgon. As he will gladly tell you, he is fortunate to work with extremely old vines for the region (up to 75 years old) and every single one is tended by hand. These wines are just bright and enjoyable wines to drink but they’re also pure, soil-driven beauties that are amongst the very best made in the region each year.
Of course the New York Times’ Eric Asimov is all over it – featuring his entry-level Beaujolais in his 20 under $20 ‘Finding Bargains Amid Inflation’ feature, declaring that the wine “rises above the potential of the straightforward Beaujolais appellation”. He also called out “unexpected depth” which speaks volumes (no pun intended) to what Guignier’s savvy old-vines yield.
Unsurprisingly, the hardest working wine critic also got his hands on this one, giving a 90-point rave review in which he calls out the ‘balance of fresh and ripe elements’. All of this for a wine that checks in for under $20! A steal in Southern Burgundy.
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90 Points, James Suckling
From the first instant aromas of wild berries and herbs pour from the glass, a sour cherry note developing with a little aeration! And the palate has a similar balance of fresh and ripe elements, the gentle tannins neatly supporting the slightly sappy, but expressive finish. From organically grown grapes. Drink now.
’20 Under $20′, Eric Asimov New York Times
I especially like the ’21 Guignier Beaujolais, which rises above the potential of the straightforward Beaujolais appellation, the lowest level of the [Burgundy’s] hierarchy of potential. This bottle, made with organically farmed fruit, has beautiful flavors of red fruit underpinned by earthy minerality that gives it unexpected depth.
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Anne Sery describes her Trousse Chemise Cabernets as an ode to the Left Bank and her winemaking roots. It’s a beautiful and fresh Cabernet with aromas that leap from the glass with of black raspberry, violets, and creme de liquor notes. The mouth gives generous amounts of juicy black fruits at the core with hints of baking spice and a smooth, savory finish. This is a terrific partner for just about anything from hard cheese, to poultry, summer salads, you name it!
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.
The newly released Fiancetto Howell Mt. Cabernet is a dream – a gorgeous, elegant dark-fruited Cabernet Sauvignon that is it picks up time in the glass, unfurls its full signature of cedar laced cassis nose and mid palate of chocolate-covered cherries and savory spices. Only four palates of this (224 cases) were made off a gorgeous, sprawling high elevation spot 1500 feet above sea level. It’s full and plush and finishes fresh and oh so long. The price is crazy for Howell Mountain Cabernet but that’s what Ry Richards and Fiancetto is all about.
#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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