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
$39.99
Following stints at Fess Parker and Babcock Vineyards, Tensley quickly found success, becoming one of the first wineries ever to see two of his wines scored in Wine Spectator’s Top 10 wines of the year in the same year. That was in 2001. Since then, it’s been nothing but dominance from Joey Tensley.
Though he’s a super humble guy, you can tell Joey is special. Robert Parker, Jr. used to make sure he personally tasted through his wines each year because they were that good. He famously gave his Colson Canyon Syrah a 99-point score, becoming one of the first to achieve that score with an under-$50 wine. But Joey Tensley’s Big Reds are consistently that good. Unrivalled value in Santa Barbara and maybe in America.
His brand new 2019 Colson Canyon Vineyard Syrah is a stunner and it’s quite the big boy that can dance. It’s got high alcohol but also a strong acid backbone that makes it a terrific wine for aging. Unsurprisingly, it’s continuing its rich tradition of earning a big score from an expert reviewer– with a rave 96-point write up from Jeb Dunnuck accompanying it for its release. With just a few cases available, the lucky few who get their hands on this one are going to love it.
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96 Points, Jeb Dunnuck
“A consistent winner in every vintage, especially now that the site is owned by Tensley, the 2019 Syrah Colson Canyon boasts a deep, inky hue as well as backward, primary blue fruits, charcoal, and ground pepper-like aromas and flavors. This big, rich, full-bodied, thrilling Syrah is more seamless and elegant than the 2018 was at this stage, but it’s certainly in the same ballpark. It will keep for 10-15 years if you’re so inclined. This is one of the larger production cuvées from Tensley, and it saw 15% stems and 20% new French oak.”
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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.
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.
95 Points, Jeb Dunnuck – 95 Points, Lisa Perotti-Brown
The oft 100-point winemaker, Jayson Woodbridge had this to say when tasting his 2021 ‘Stargazing’ Sonoma Pinot: “The wine is vibrant and complex with subtle dark fruits and berries, grandmother’s cherry pie, minerals, and a slight touch of rain-soaked earth, intertwined with a balance and very pleasing easy-going luxury. Should have been priced higher but what the hell.” I have no doubt this clerical error will be addressed in the vintages moving forward. But for now, this is a cult Pinot for under $100/bottle.
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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