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 $17.50
Xavier Vignon is an enologist in Châteauneuf-du-Pape that prior to 2010, I had heard a lot about but never had met. While consulting for many of the top names of the appellation (and a half dozen Robert Parker 100pt darlings), Xavier was finding a way to inject structure, cut and minerality into the tremendously opulent wines of the southern Rhône.
Over the course of that first two-hour lunch, I learned how and why Xavier’s wines, although massively concentrated, were always light on their feet. It was a fateful meeting because not only did I learn more about wine in those 2 hours than I had in the previous 15 years but I locked into some great deals on highly scored, flat out delicious CdPs that have become fan favorites of Nicholas Wines customers. We’re not yet done with those world-class Saturday nighters (stay tuned!) but the best thing about my friend Xavier, is that he’s the best at packing a wallop of value into his Tuesday nighters too!
Dollar for dollar, Xavier’s Côtes du Rhône is one of the best buys in the store and the new 2018 vintage release is a superb bottle of wine. It’s a got a killer nose, loaded with aromas of anise, black berries and white pepper. It’s deeply concentrated with a vibrant long finish, as good at any table as it is just by itself.
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91 Pts, James Suckling
A bright nose with violets and blueberries, leading to a palate with very fresh and juicy dark-cherry and cassis flavors and fine, succulent and even-paced tannins. Drink now.
90 Pts, Jeb Dunnuck
“Deep ruby/purple-colored, the 2018 Côtes Du Rhône offers a more seductive, elegant, seamless style as well as impressive blackberry fruits and pepper garrigue aromas and flavors. It’s elegant and medium-bodied, has a beautiful texture, and is going to drink nicely right out of the gate.
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It’s always nice to be in good standing with one of the most beloved wine brands in America! These won’t last long! This is an opulent, powerful dark-fruited Cabernet with tightly woven tannins, that is just raring and ready to go. Textbook, full-bodied, revved up and ready to go, this new Caymus Napa Valley Cabernet is the definition of a crowd pleaser.
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.
95 Points, James Suckling – 94 Points, Wine Spectator – 93 Points, Wine Enthusiast
The new release is here from outstanding winemaking team of Michel Rolland, Charles Thomas, Andy Erickson and David Jelenik. This one always represents one of the best quality-to-price ratios in all of Napa Cab and in the stellar 2021 vintage, this really stands out as one of the best the Valley has to offer. It’s a racy mix of Coombsville fruit from Atlas Peak that absolutely roars out of the bottle. Always one of Napa’s great bargains and a must have even as the price starts to sneak up here a little bit.
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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