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
$25.00 $20.99
In Oregon, the path to success while not easy is well trod. Make great Pinot Noir, (easier said than done, especially 30 years ago) build your winery and then finance the rest of your wine program around that.
But one winery chose a slightly different path. Always a wine lover and with two small parcels that he already owned, Ed King hit pay dirt one day while purchasing hay for his horses by discovering an ideal 600-acre cattle ranch near Eugene, Oregon.
Because their land was further south than most of the Willamette Valley wine pioneers before them, Pinot Noir might have been an easy cash cow, but Pinot Gris was the ideal grape for the terroir and climate.
Never taking the easy way out, the family committed themselves to sustainable farming, becoming the first biodynamic winery in the state — a novel concept at the time that has since become the norm for all the region’s top estates. By 1994, they had rigorously matched each tiny parcel to its perfect clone – creating the most clonally diverse soil and climate-matched vineyard in Oregon.
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92 Points (Editors’ Choice), Wine Enthusiast
From a certified biodynamic vineyard, this white offers mouth coating flavors of apple, peach and grapefruit brightened by sappy acidity. The vivid freshness and exceptional length of this wine make it a good match for poultry, pork, pasta salads and seafood.
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From just west of Sancerre, Vincent’s vines are tended organically in flint-laden, calcareous soil which lends a great brightness to the wine. The wine is crisp and aromatic Sauvignon, and is a superb choice for a “cocktail” wine, as an aperitif or to accompany just about anything from sea.
Glistening pale yellow-green to the rim, infused with mouth-watering aromas of ripe apple, pear and quince, and crushed almonds with honey and rich creamy middle and a fantastic rush of acidity and minerality that are present throughout. A calling card of Bonhomme’s Vire-Clesse, if you closed your eyes and took a sip, it would have you convinced you were drinking Meursault at least a 3x price tag.
It’s an electric white Burgundy, with a limestone-laced aromatic profile of green apple, pear and hazelnut. Refined and high-toned, the pure, delicious fruit that is a hallmark of this terrific vintage, finishes long and fresh, with a mile-long mineral streak.
This is a super elegant Meursault from the family-run estate located in the village of Monthelie, between Volnay and Meursault in the heart of Burgundy’s Côte de Beaune. It leads with nutty aromas of brioche, fresh butter and delicate citrus and is extremely well structured, long and stylish with great purity of fruit.
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