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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
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
$430.00 $379.00
Coombsville’s Flagship Bottling
Pioneering winemaker Paul Hobbs established his namesake winery in 1991 with the vision and dedication to sustainably craft wines with minimal intervention and meticulous care to capture the purist concept of place. These are super famous wines that showcase the individuality of new and historical sites in Napa Valley and Sonoma County and they have always been big hits with the Nicholas Wines crowd.
The Nathan Coombs Estate Cabernet from Paul Hobbs is one of their flagship bottlings – and is rare to see at all in the market. Obviously, it’s big bucks – but it’s also a really unique, special collector’s item as well.
The unique volcanic soil composition of this site is exhibited in this Cabernet’s mineral texture and intensely structured palate. This one comes from the exceptional 2018 vintage. It leads with an abundance of aromas emerging from bakers’ chocolate and dark cherry to crème de cassis to tapenade. Both graceful and bold on the palate, the broad tannins are balanced by pulsing acidity that brings tension and freshness throughout. Notes of boysenberry are interspersed with accents of sweet thyme against a backdrop of crush rock minerality, adding to the long finish and layers of complexity.
Only 4 left in stock
98+ Points, Parker’s Wine Advocate
Very deep purple-black in color, the 2018 Cabernet Sauvignon Nathan Coombs Estate slowly reveals enticing notions of fresh blackberries, wild blueberries and black raspberries with emerging suggestions of cassis, tilled earth, tar and tobacco leaf. Full-bodied, the palate delivers firm, beautifully ripe tannins and tons of tightly wound, muscular black fruits with a whole myriad of savory accents and great tension, finishing with jaw-dropping purity and length. Consider broaching this sleeping giant in 4-5 years and drink it over the next 25 years+.
97 Points, James Suckling
This is a hell of a wine with blackberry, blackcurrant, licorice, slate and graphite on the nose and palate. It’s full-bodied, tight and very focused with fine tannins that run the length of the wine. Goes on and on. Subtle, in a Napa way. Drink after 2023.
This is what happens when you combine the Caymus Family’s unparalleled winemaking prowess with one of the greatest Oregon vintages in its wine history. The 2020 Elouan Oregon Pinot Noir is juiced up with vibrant flavors of raspberry, cranberries, baked cherry pie and a hint of earth. It’s packed with crushed red fruits and finishes with soft, refined tannins that leave a great aftertaste. It’s a great choice any time of the year– delicious by itself or paired with just about anything.
93 Points, James Suckling – 92 Points, Wine Spectator – 92 Points, Parker’s Wine Advocate
San Giorgio Ugolforte is the sister winery of Poggio di Sotto. Their 2017 presents a dark core of red and black berry fruit layered with earth, leather, smoke, and herbs. It’s a complex and elegant expression, that presents a full mouthfeel that is firm in tannin structure. The refreshing acidity frames a graceful finish. Just a classic Brunello di Montalcino.
92 Points (#1 2018 Cru Bourgeois), Vinous – 91 Points, James Suckling
Bordeaux expert Neil Martin at Vinous looked in-depth at the 2018 vintage and offered that it was “a wellspring of wines of exceptional quality and unbeatable prices at decent quantities.” He went on to name some of the Cru Bourgeois from the entire vintage and at the top of his list was the 2018 Chateau Prieure de Beyzac Haut-Medoc. With incredibly gravelly, clay limestone soil, the tiny, swanky producer is able to make some staggering Cabernet Sauvignon and Merlot. Clearly the wine made an enormous impression with Martin, who lobbed a 92-point score on a wine he deemed, “absolutely superb.”
95 Points, Decanter
On the nose, herbs and lavender dominate, as notes of meat stew swish in the background. As it continues to open up, various black fruits continue to emerge. The palate is marked by bright acids (perfect for fatty cuisine), black cherry and touch of leather. This is a perfect candidate for the cellar and will be a stellar pull over the next decade.
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