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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In the 2020 vintage in Gevrey-Chambertin, yields were super low and temperatures were hotter than most Burgundian winemakers are accustomed. Many picked too late when the sugars were high and the fruit really ripe, but that was not the play. Still, Ann remained as cool in those hot temps as she did so many years ago in Napa, concentrating more on acid levels than sugars and picking at just the right time. This wine is absolutely singing – it’s an age-worthy beauty that should be even better in 4-7 years.
90 Points, Wine Spectator
Domaine Jaume Vinsobres Altitude 420 is an old-vine Grenache-Syrah blend from vineyards planted in Les Collines at some of the highest points in the Rhône. The Jaumes have farmed these dizzying elevations at their estate in Vinsobres for 100+ years. The 2020 is one of his best yet, pristine and fresh, a bowl full of berried-up fruit yet with the tension and length that belies its humble price. Incredible bang for the buck, tailor-made for anyone’s house red, and a slam dunk for any kind of meat on the bone.
WS #4 2019 Wine of the Year, 96 Points, Wine Spectator
2016 was an incredibly special year in Napa Valley. It was essentially the 5th straight vintage of near perfect-conditions and a lot of the big boys produced some of their biggest, most elegant Cabernets to date. Groth’s was still one of the standouts in any group, a deeply concentrated, weighty Cab with sappy, juicy fruit and a carefully intertwined tannic structure. Absolutely gorgeous.
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.”
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