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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#3 Wine Spectator Top 100 Wines of 2021
96 Points, Parker’s Wine Advocate – 95 Points, Wine Spectator
We are one of the very few folks who have Wine Spectator’s #3 Wine of the Year. This is definitely not one to miss. The 2016 vintage showcases this prized vineyard in all its glory; notes of wild black fruit, thyme, mint, eucalyptus, and bay are lifted and enjoyed with the polished tannin and mouthwatering freshness of this wine. Regarded as one of the best vintages in the last few decades, the 2016 Martha’s Vineyard has been aged to perfection for immediate enjoyment at release and will continue to reward for the next 20+ years.
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.
#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.”
The secret to Philippe’s tightly wound, complex Pinot Noir is a combo of ancient vines, natural farming techniques, and low yields. The wines are built to age, with incredible tension and length. And the secret to me securing his other-wordly 2017 old-vine Gevry-Chambertin can be chalked up to a great relationship and over a decade supporting superior Burgundian winemaking. The wine is scary good. The nose is wild, filled with spiced dark raspberries, red flowers, and baking spices. The palate is elegant and racy, with a dynamic tension that runs right through its minute-long finish. This is a high-toned, wound-up Pinot, that is starting to hit its prime and is really turning out to be a ‘must-have’ for true Burgundy lovers.
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