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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
$120.00 $99.00
When someone talks about classic Russian River Valley Pinot Noir, they’re talking about Williams Selyem. The winery began as a simple dream of two friends, Ed Selyem and Burt Williams, who pursued weekend winemaking as a hobby in 1979 in a garage in Forestville, California. The two would go on to make their first official commercial vintage in 1981. The two would say, “it was okay.” But, less than two decades later, Burt and Ed created a cult-status winery of international acclaim.
Together they set a new standard for Pinot Noir winemaking in the United States, aligning Sonoma County’s Russian River Valley in the firmament of the best winegrowing regions of the world.
Today John and Kathe Dyson, who purchased the winery from Burt and Ed in 1998, carry on the passion for Pinot Noir winemaking without compromise. As for the wines… they just keep getting better and better and the scores continue their meteoric rise, though it’s hard to top what Williams Selyem was able to accomplish as a winery in 2013. Simply an amazing year. These are classics!
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95 Points, Wine Enthusiast
“This wine, a regional blend, shows remarkable achievement in winemaking. Wild strawberry and red cherry exude on the entry, alongside floral elements of violet and lilac. Velvety, resolved tannins make it enjoyable from the get-go, layered in acidity for a buoyant lift on the mid-palate and finish, which suggests cinnamon and tea.”
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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.
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.
Anne Sery describes her Trousse Chemise Cabernets as an ode to the Left Bank and her winemaking roots. It’s a beautiful and fresh Cabernet with aromas that leap from the glass with of black raspberry, violets, and creme de liquor notes. The mouth gives generous amounts of juicy black fruits at the core with hints of baking spice and a smooth, savory finish. This is a terrific partner for just about anything from hard cheese, to poultry, summer salads, you name it!
93 Points, Robert Parker’s Wine Advocate – 93 Points, Jeb Dunnuck
“Vignon’s 2019 Chateauneuf du Pape delivers even more than I hoped for based on a previous sample. Hints of garrigue, roses, cherries and raspberries appear on the nose, while the palate is full-bodied, silky and long, with an intense, almost briny finish. The assemblage is 50% Grenache, 10% each Mourvèdre and Syrah, plus smaller proportions of seven other permitted varieties, while the élevage includes foudres, demi-muids, concrete and wooden tanks, plus terracotta amphorae.”
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