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
$60.00 $32.00
Cabernet vines rooted in a mix of alluvial and volcanic soils thrive in Oakville, their development slowed and refined by cool nights brought on by access to the cooling influence of the San Francisco Bay. The best of Oakville offers Cab with dark, jammy fruit balanced by firm structure and fine tannins. Of course, this pedigree comes with a price. Even the mass marketed Oakville Cabernet fetches $75+. So, when i get wind of high-quality, boutique Oakville Cabernet under $50, I take notice. At under $30 on cases, I buy every drop. So should you….Britt Nichols is the new player on the Oakville scene and her debut vintage is sure to keep her there a long time.
Her resume speaks volumes on her potential; stints at Jordan, Pete Michael and most currently, Philippe Melka, have prepared her to make stunning Cabernet. Her debut Oakville Cab is remarkable wine. A shimmering purple color right to the edge, with layered fruit and a complex, fine finish. It will be nearly impossible not to drink this wine right now for the sheer pleasure of the fruit but don’t be afraid to lose a few bottles in the cellar, like all great wines from Oakville, it’s built to last.
The best part of this deal is that we are in on the ground floor..it’s not so easy to carve out time to sell when you have a day job AND a demanding newborn to tend to. The raw materials of Nichols Oakville Cab, the Grand-Cru vineyard fruit, the barrels, the education, add up to a $70+ wine. But, she wasn’t crunching numbers at Jordan, she was learning how to make wine. More than 50% off– you’ll thank me when this wine is about to be famous and expensive.
There are precious few cases to go around on what is sure to be the best deal on Oakville Cabernet all year. Don’t miss yours.
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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.
92 Points, Vinous – 92 Points, James Suckling – 91 Points, Wine & Spirits
“The 2021 Malbec Reserva, from Vistalba, Lujan de Cuyo, was 60% aged in barrels for 12 months. Purple in color. The nose presents notes of fresh plum and violets, white pepper, strawberry, hints of spice and aromas from the aging process. It’s initially indulgent in the mouth, with good fat, and volume and a velvety texture. The flavors are bold and full-bodied. This 2021 overdelivers at the price.” -Vinous
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.
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.
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