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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
$58.00 $35.00
You probably already know the wines of Vincent Girardin. The Côte de Beaune rock star who started with just five acres of Santenay in 1980 at the age of 19 and subsequently built one of the best portfolios in all of Burgundy.
After tasting through dozens of his dazzling wines a couple of months ago, there was one that I just couldn’t shake and I kept coming back to taste it again and again and again.
Drawn from 65+ year old vines (thus the Vielles Vignes designation) and primarily from “Les Lurets” and “La Gigotte” vineyards at the bottom of Volnay where limestone and clay soils prevail.
For the uninitiated, great Volnay is an absolute delight and unlike some other great Burgundies, it can be enjoyed without a decade or two in the cellar. That’s also big in my book.
Vincent Girardin Winemaker, Eric Germain, described it well when asked about this wine. “Volnay combines breeding with nobility, delicacy, elegance, and feminity. A delicate violet and berry fragrance. One of the finest representatives of the Côte de Beaune. The Volnay is in the Côte de Beaune what the Chambolle-Musigny is in the Côte de Nuits. A feminine wine which is one of the only Burgundy Pinot Noir you can already enjoy and drink when young.”
Out of stock
92 Points, Jeb Dunnuck
The 2017 Volnay showed beautifully, with the ripe, sexy style of the vintage balanced nicely by plenty of freshness and focus. Lots of darker strawberry and framboise notes as well as spring flowers, wood smoke, spice box, and forest floor notes emerge on the nose, and it’s medium-bodied, has a light, vibrant texture, ripe tannins, a great finish. It shows more structure with time in the glass and is a beautiful, ethereal Volnay that will benefit from 2-4 years of bottle age and drink brilliantly over the following decade.
Fresh off its feature as one of Wine Spectator’s ‘Exciting California Values Under $25’, winemaker Matt Cline looks to stay hot with his release of the 2019 Contra Costa Zinfandel. This one is a beauty crafted off old-vines that are now between 110-140 years in age. There’s a ton of darker fruits that drive this one with a dusting of baking spice. The fruit is pure, fresh and long making it both delicious on its own or terrific with a burger, BBQ ribs, or grilled leg of lamb. Crazy cheap for what is in the bottle, load up!
99 Pts, Vinous – 97 Pts (Cellar Selection), Wine Enthusiast– 97 Pts, Spectator – 97 Pts, Wine Advocate
Antonio Galloni called it, “hands down one of the wines of the vintage.” The Wine Advocate chipped in with “a refreshing, beautifully perfumed and skillfully crafted expression of the vintage.” Here’s what I’ll say: How could you do any better than securing a few bottles of a wine with 30-40 years of life left that is already showing better than giants such as Lafite, Margaux and Le Pin. There aren’t many years in Bordeaux’s history where one of the top 3-5 wines of the vintage was a $105 bottling and not one available at four figures.
93 Points, Parker’s Wine Advocate – 93 Points, Wine Spectator
“Another sensational appellation release is the 2014 Pinot Noir Santa Lucia Highlands. Coming from an early vintage that was over two weeks ahead of average, it has tons of spice, black raspberry, currants and blackberry characteristics, medium to full-bodied richness, a great texture and no shortage of depth or length. Already impossible to resist, drink it anytime over the coming 7-8 years.” -The Wine Advocate
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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