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
$30.00 $25.00
Ffter 17 years helping build Joseph Phelps into what it’s become, Bruce Neyers and wife Barbara (Chef & Manager at Chez Panisse) began Neyers Vineyards on a rocky north slope of Pritchard Hill, alongside Sage Creek.
Of course, a winery is no way to make a living so Bruce also began a gig as national sales manager for Kermit Lynch – where he had a 26-year run that left an undeniable mark on his approach to winemaking.
In those last Kermit Lynch years – it was impossible to miss the phenomenon that was coming from the Southern Rhone especially from Chateauneuf, Gigondas, & Vacqueyras. The wines were delicious and with several bountiful crops, plentiful – I dare say even affordable. Robert Parker even called them the most exciting wines of the era.
Bruce became obsessed. At the urging of several of the top winegrowers in France, Bruce and Neyers Winemaker Tadeo Borchardt began an experiment that would take nearly 25 years to perfect.
In the late 90’s, they two scoured California seeking out the top sites working with these under appreciated grape varieties. It took a few years, but eventually they had an inroad with almost everyone. Their strategy was simple. Make each vintage better than the last.
As Bruce told me – he was increasingly receiving more refined advice from a number of the French producers he worked with at his ‘day job’. Over time this led to more traditional winemaking processes, like 100% stem retention, whole cluster fermentation, oak-aging for one year in small, used barrels, and bottling with neither fining nor filtration.
For their first 20 years, each variety was bottled separately until finally in 2008, all the component parts met Bruce’s lofty vision. He began blending these slowly perfected, separate lots into a single Chateauneuf-du-Pape look-a-like. He called it Sage Canyon Red, after the location of the winery.
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91 Points, Wine Spectator
Loaded with personality yet balanced and well-knit, offering lively, floral pomegranate and cherry flavors accented by savory bay leaf and white pepper notes, finishing with snappy tannins. Carignane, Grenache, Mourvèdre and Syrah. Drink now through 2024.
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93 Points, James Suckling
Avignonesi’s wines took Nicholas Wines by storm last year with their ‘Grifi’ SuperTuscan, a highly rated, highly delicious bottle that put the winery firmly on my radar. It’s a great bottle of wine, but at this price – it completely overdelivers which is exactly what you’re looking for.
Winemaker Kian Tavakoli (Opus One, Clos du Val) continues to excel even while others struggle. In 2017, he still managed to deliver a beautiful and opulent Napa Valley Cabernet that’s both dark and juicy. The wine hails from both Coombsville and Rutherford, giving it distinct characteristics and a lot of drive. Deep ruby to the rim with excellent concentration, notes of Bing cherries, raspberry pie and hints of vanilla. On the palate, big wonderfully jammy fruit with young but impressive tannins and great length. The finish leaves notes of black cherry, and baked blueberry pie. Fantastic Napa value.
90 Points, Robert Parker’s Wine Advocate
Xavier Vignon’s brand spanking new CDR 100% is a thing of beauty. It’s already got a blessing from Robert Parker’s Wine Advocate who described this wine as, “Full-bodied, concentrated and supple”. This is a gorgeous and intricate blend that features all of the Southern Rhone appellations. This year, the blend was 40% Grenache, 25% Mourvedre, 15% Syrah, 7% Cinsault, 7% Marselan, 6% Terret Noir. Nobody can do it like the mad scientist, Xavier Vignon.
This is Joe Wagner and Quilt’s inaugural Red blend called Threadcount. It is a total knockout at the price point for this style of wine. It’s a big voluptuous wine and very fruit forward. The nose is straight up dark chocolate dipped raspberries and it tastes of fresh-baked blueberry pie, spice, and a touch of toffee. It’s the kind of quality blend that you’ve come to expect from the family behind Caymus.
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