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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
$19.00
Vincent Paris started off as a boy with an insatiable hunger for winemaking. As a kid growing up in the Rhone, he loved walking the vineyards as a kid, getting lost in the rows and seeing the vines change along with the seasons. He decided early, that’s all he wanted to do. Make wine.
Lucky for Paris, his uncle is Robert Michel, a legendary Cornas producer who gets to work daily on the famous ‘Genale’ Vineyard. After studying for a few vintages under his uncle, Vincent learned the tricks of the trade and was ready to cut loose and start his own gig. It didn’t take long before “Robert’s nephew” turned into Vincent Paris, the young winemaking star. Parker’s Wine Advocate emphatically declared, “They’re some of the top wines in the appellation and readers need to get on this young vigneron’s bandwagon!” That would be all he needed.
Paris purchased eight hectares of land from his grandfather (most vines of 100+ years in age) and went to work making Syrah, most of it Cornas. As we know with Cornas, those can be pricey. But where Paris is a magician is with his ‘Syrah Collines Rhodaniennes’ a super expressive and silky Syrah made exclusively from young Crozes Hermitage vines. And his reason for making this wine is hilarious.
With so many of his Cornas instantly sold out immediately upon release, Paris was worried he wouldn’t be able to attract any new customers. That’s where his younger wines came in. He decided he could showcase a different style of Syrah that could be enjoyed right away and also bring in some new fans in the process.
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Eric Asimov, New York Times Wine
People often think of Northern Rhône reds, made of the syrah grape, as wines for cold weather. But I crave them year-round. It’s not a bad idea, though, to look for a lighter weight, easygoing syrah for the summer like this bottle from the négociant arm of Vincent Paris, a very good Cornas producer. The Collines Rhodaniennes is an appellation for the greater Northern Rhône area, often used for grapes that weren’t grown in areas of higher status. The wines lack the distinctive qualities and structure of those appellations. What remains? Merely the savory deliciousness of Northern Rhône syrah, which is a beautiful thing with burgers or grilled lamb chops.
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The secret to Philippe’s tightly wound, complex Pinot Noir is a combo of ancient vines, natural farming techniques, and low yields. The wines are built to age, with incredible tension and length. And the secret to me securing his other-wordly 2017 old-vine Gevry-Chambertin can be chalked up to a great relationship and over a decade supporting superior Burgundian winemaking. The wine is scary good. The nose is wild, filled with spiced dark raspberries, red flowers, and baking spices. The palate is elegant and racy, with a dynamic tension that runs right through its minute-long finish. This is a high-toned, wound-up Pinot, that is starting to hit its prime and is really turning out to be a ‘must-have’ for true Burgundy lovers.
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.
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.
Winemaker Kian Tavakoli (Opus One, Clos du Val) continues to excel even while others struggle. In 2017, he still managed to deliver a beautiful and opulent Napa Valley Cabernet that’s both dark and juicy. The wine hails from both Coombsville and Rutherford, giving it distinct characteristics and a lot of drive. Deep ruby to the rim with excellent concentration, notes of Bing cherries, raspberry pie and hints of vanilla. On the palate, big wonderfully jammy fruit with young but impressive tannins and great length. The finish leaves notes of black cherry, and baked blueberry pie. Fantastic Napa value.
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