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
$160.00 $120.00
Paul Hobbs is truly one of the finest, most illustrious wineries in all of America. The man himself has a resume unlike just about anyone else, with stints at Robert Mondavi, Opus One, and Simi. His own winery has had countless praise heaped upon it from day one, including the rare-air distinction of joining the Robert Parker, Jr. 100-point club alongside true wine royalty.
The winery has built an extraordinary reputation for making the best of the best in Cabernet, Pinot Noir, and Chardonnay from some of the most exclusive, lavish sites in all of the U.S. Each vintage, Paul seemingly effortlessly manages to get the most out of the Russian River Valley, Sonoma Coast, and Napa Valley AVAs, making wines that uniquely exemplify each individual terroir. If we can nab something, it’s usually the Crossbarn Cabs or maybe even the Estate. But today, my old buddy has thrown us one big ol’ juicy bone.
We’re lucky enough to have a few cases of a true Paul Hobbs gem, his Coombsville AVA Cabernet. Now, you know his single-vineyard Cabs go for $300-400/btl, but the AVA-specific Cabs are, to me, every bit as electric—just without some of the fanfare. Apparently, Europe’s most stringent critic agreed.
Decanter called the Paul Hobbs Coombsville Cab “one of the most elegant Cabernets of the 2019 vintage” in their 96-point review. That is not a statement that I would take lightly. Considering that the 2019 vintage in Napa was considered nearly perfect and one of Napa’s best in a quarter century, it’s pretty significant praise being heaped on this bottle. They’re not alone.
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96 Points, Decanter
One of the most elegant Cabernets of the 2019 vintage. Sourced from various Coombsville sites, this blend of 85% Cabernet Sauvignon, 7% Cabernet Franc, 6% Petit Verdot, and 2% Merlot is teeming with minerality, baking spices, toasted cedar and rich red berry aromas. Impressively vibrant, unfolding with fragrant rose petal contrasted by fresh gravelly tones. A dusty tannin backbone is framed by firm acidity, while the round fruit profile is almost buoyant. This will develop lovely complexity over time.
95 Points, Jeb Dunnuck
From the southern, cooler end of the valley, the 2019 Cabernet Sauvignon Coombsville offers a vibrant, lively bouquet of blue fruits, sappy herbs, truffle, tobacco, and hints of gravelly earth. It brings plenty of richness on the palate and is medium to full-bodied, has nicely integrated acidity, and a great finish. It’s a beautiful, cooler-climate, textured, balanced Cabernet that can be enjoyed today or cellared for upwards of two decades.
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#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 newly released Fiancetto Howell Mt. Cabernet is a dream – a gorgeous, elegant dark-fruited Cabernet Sauvignon that is it picks up time in the glass, unfurls its full signature of cedar laced cassis nose and mid palate of chocolate-covered cherries and savory spices. Only four palates of this (224 cases) were made off a gorgeous, sprawling high elevation spot 1500 feet above sea level. It’s full and plush and finishes fresh and oh so long. The price is crazy for Howell Mountain Cabernet but that’s what Ry Richards and Fiancetto is all about.
The 2021 Napa Valley East side Cuvee is an instant classic. From the first whiff to the moment it hits the lips, its clear that this is a fabulously concentrated, serious wine: black in color, and featuring aromas of cassis, cedar and chocolate-tinged purple fruit. The mouthfeel is plush and voluptuous with a firm, solid finish that speaks to its potential for considerable aging.
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.
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