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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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.
It’s no surprise the Wine Advocate has called the Ventoux a “screaming bargain.” Carved off the left bank of the Rhone River, the 2020 Delas Ventoux is a gorgeous medium-bodied wine with wonderful crushed red fruits, a silky mouthfeel, tremendous structure and that signature Rhone spice on the finish. I haven’t had this wine available for a few vintages, but I figure it’s the perfect springtime Red to bring back in the fold!
94 Points, Tasting Panel
This is a really exciting new release in the collection of single-vineyards from the Wagner Family, and arguably the most interesting one of the bunch. This is the only Pinot Noir in the Caymus collection that has the advantage of being from a natural Pinot Noir haven in the Russian River Valley. Dairyman Vineyard’s proximity to the pacific ocean, with its morning fog and afternoon coastal breezes allows for an even and elongated growing season, with super concentrated and expressive grape clusters that help make this Dijon clone Pinot Noir one that you need.
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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