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
$60.00 $50.00
One of the hottest names in Tuscany today is Fabio Motta – a man who used to be known as the son-in-law of the famed Michele Satta – but that’s not really the full story. Fabio had already earned his degree in agriculture when he first began working harvests in Tuscany back in 2001.
His early labors were modest, despite his education, he primarily cleaned and watched and learned (and watched and learned). But by 2005, he had been tapped by one of Bolgheri’s elite, Michele Satta – increasingly earning his trust for larger and larger roles.
So much so that in 2009 Fabio married his mentor’s daughter and the ‘dowry’ would be nothing short of breathtaking. His father-in-law held the lease on a very special though modest-in-size vineyard, which he entrusted to his new son-in-law.
Fabio released his first vintage (the 2010) to much fanfare – almost immediately cementing his stature among the latest crop of up and comers in Tuscany’s already rich wine scene. These biodynamic wines are phenomenal – always striking amazing balance between finesse and power.
Fabio Motta is a new name in Bolgheri that came into being thanks to one of the most celebrated names in the appellation: his father-in-law, Michele Satta. Fabio earned his degree in agricultural sciences in Milan, and in 2001 he came to the Tuscan Coast to work a harvest. By 2005, he had returned to Bolgheri under the employment of Michele Satta, and he worked for him until 2009, eventually marrying Michele’s daughter. His father-in-law held the lease on a vineyard called Pievi (four hectares) and eventually handed it over to Fabio. That’s when this young man decided to break out on his own. Fabio’s first vintage made on his own was 2010. -Parker’s Wine Advocate
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94+ Points, Robert Parker’s Wine Advocate
The Fabio Motta 2019 Bolgheri Superiore Le Gonnare is 85% Merlot and 15% Syrah that fermented in cement and finished with 18 months of barrique (of which only 25% is new oak). This elegant expression plays its best assets in terms of mouthfeel with a very compact, firm and pinpoint approach. With 6,600 bottles released, this Tuscan red displays bright cherry, salty mineral and baking spice. The delivery of those aromas is careful and subtle.
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91 Points, Wine Enthusiast
Always the one with the most personality of the bunch, this is what Wine Enthusiast had to say about the 2021 release: “This extremely ripe and bold style of Pinot Noir will please those seeking such lushness. Dark in the glass, it begins with black cherry, toasty caramel and cola milk shake aromas.” The cool, coastal days and abundance of sunshine lines up perfectly for a wine that has a good natural acidic backbone, with bold fruit-forward flavors. In an easy 2021 vintage, Joe Wagner had a field day with this single-vineyard beauty.
It’s no surprise the Wine Advocate has called the Ventoux a “screaming bargain.” Carved off the left bank of the Rhone River, the 2020 Delas Ventoux is a gorgeous medium-bodied wine with wonderful crushed red fruits, a silky mouthfeel, tremendous structure and that signature Rhone spice on the finish. I haven’t had this wine available for a few vintages, but I figure it’s the perfect springtime Red to bring back in the fold!
95 Points, Jeb Dunnuck – 95 Points, Lisa Perotti-Brown
The oft 100-point winemaker, Jayson Woodbridge had this to say when tasting his 2021 ‘Stargazing’ Sonoma Pinot: “The wine is vibrant and complex with subtle dark fruits and berries, grandmother’s cherry pie, minerals, and a slight touch of rain-soaked earth, intertwined with a balance and very pleasing easy-going luxury. Should have been priced higher but what the hell.” I have no doubt this clerical error will be addressed in the vintages moving forward. But for now, this is a cult Pinot for under $100/bottle.
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.
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