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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
$20.00 $17.99
Vina Robles was founded in the early 1990’s by Swiss businessman, Hans Nef for the purpose of bringing together the Old World wine vision which he grew up idolizing with the exciting possibilities that New World wine brings.
In building his winery, Vina Robles, he spared no expense at all, amassing six estate vineyards throughout Paso Robles that serve as the foundation for the red-wine dominant winery. It’s not just grape growing that is part of the winery’s vision. A big part of what they do is farming, growing and planting trees. It’s the inspiration behind the name of the winery’s Red Blend that has been causing such a big stir of late, the Arborist Estate Red blend.
The super expressive, lively, dark-fruited Syrah dominant blend provides absurd value each year considering the quality in the bottle. But in a fantastic 2019 vintage for really all of California and in Paso in particular, the Arborist raises the bar and then some.
Wine Enthusiast gave the wine a 93-point Editors’ Choice designation and called it “complex yet easygoing”. This brand is red hot with two straight Top 100 appearances in Wine Enthusiast’s yearly list. For a 93-point under $20 Big Red, they might make it for a third straight year.
Out of stock
93 Points (Editors’ Choice), Wine Enthusiast
This fairly priced twist-top blend of 45% Syrah, 40% Petite Sirah, 10% Grenache and 5% Tannat is a complex yet easygoing bottling. Dark plum, iodine, charred beef and violet aromas drop into a hearty, rich palate of blackberry jam and smoked meat, with delicate garden herb elements on the finish.
Winemaker Marjorie Gallet’s Effet Papillon Rouge is a terrific blend of Grenache, Syrah and Carignane, harvested from the iron rich soil just outside of Rivesaltes at the base of Pyrenees. This one is a vibrant wine, with aromas of wild black raspberries and sweet spices. The mid palate is rich and velvety, with a core of sweet black fruit that finishes fresh, long and silky. At the price, it’s one of the easier no-brainer case buys we offer.
100 Points, Robert Parker’s Wine Advocate
“The 2019 Cabernet Sauvignon is a blend of 89.5% Cabernet Sauvignon, 6.5% Cabernet Franc and 4.0% Petit Verdot. Deep garnet-purple in color, it needs of lot of swirling to unlock the most gorgeous perfume of bright black and red cherries, fresh blueberries and blackcurrant pastilles with hints of roses, cinnamon stick and orange peel. Medium-bodied, elegant and tightly wound, the palate shimmers with SO MUCH energy, featuring layer upon layer of floral, savory and crunchy black fruit notes, finishing long and minerally. This is a remarkably poised, seemingly effortless beauty that cannot fail to make your jaw drop. Forget it in the cellar for a good 3-5 years, at least, to allow all those nuances to fully emerge and then savor it over the next 30 years+.” -Lisa Perrotti-Brown, MW
94 Pts, Wine Enthusiast – 94 Pts, Jeb Dunnuck – 93 Pts, James Suckling – 93 Pts, Parker’s Wine Advocate
“From the team of Nicolas Glumineau at Pichon Comtesse de Lalande, the 2018 Château De Pez is a gorgeous 2018 that should be on every Bordeaux lover’s radar (and should be a great value as well). Notes of blackcurrants, blueberries, candied violets, and graphite define the bouquet, and it hits the palate with medium to full-bodied richness, rockingly polished tannins, terrific purity, and a great finish. It’s terrific and is going to have 15-20 years or more of longevity.” -Jeb Dunnuck
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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