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
$32.00 $26.00
For generations, the Almondo family has tended vines of Arneis, the noble white variety of Piedmont. Their six hectares are at elevation, averaging 350 meters. The old vines of the single vineyard, Bricco delle Ciliegie, are rooted in sand that covers an old ocean bed.
The new 2021 release from the Almondos comes roaring right out of the greats, with tremendous energy and aromas flowing from the bottle. Clean, bright notes of white flowers, almonds and a touch of sage with a generous mid-palate that gives layers of concentrated peach and citrus fruit with a mineral streak and a long finish.
The production is tiny, 300 cases or so, so don’t miss it as it is truly one of Italy’s great white wines. Last year it earned a rave 91-point review from Vinous making supply even harder to get a hold of. This year, they’ve outdone themselves with a 92-point beauty that Antonio Galloni fawned over. Just read his review below:
“The 2021 Roero Arneis Bricco delle Ciliegie is a reference point white for the appelalation. White orchard fruit, flowers, mint and green apple lend freshness to a chiseled, mid-weight white that captures the essence of what Arneis is. Sweet floral accents lift the finish effortlessly. I never miss a chance to drink Bricco delle Ciliegie, nor should you.”
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92 Points, Antonio Galloni – Vinous
The 2021 Roero Arneis Bricco delle Ciliegie is a reference point white for the appelalation. White orchard fruit, flowers, mint and green apple lend freshness to a chiseled, mid-weight white that captures the essence of what Arneis is. Sweet floral accents lift the finish effortlessly. I never miss a chance to drink Bricco delle Ciliegie, nor should you.
The 2018 is fresh off the temp-controlled boat and is once again, a sensory firework show.
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Flat out delicious by itself as an aperitif or a terrific complement to just about anything fried or from the sea.
92 Points, Wine Enthusiast
This is a huge favorite of folks in the Red Bank area. It’s a bold, unapologetic Chardonnay with juicy notes of peach, lemon sorbet, baking spice and vanilla with a rich, creamy middle and plenty of natural acidity to balance it out. The lemon vanilla finish is perhaps the wine’s calling card or the sheer drinkability of it all. Either way, it’s a Chard that people adore. It’s no wonder Wine Enthusiast called this, “a big win for fans of this bold style”.
94 Points, James Suckling – 93 Points, Decanter
“Soaring lemon cream aromatics accented by notes of sea spray, lemongrass and beeswax mark this coastal Chardonnay from Flowers on the Sonoma Coast. The palate is fresh and linear. Oyster shell salinity, bee pollen and grilled lemon make for a savoury balance with delicate crushed chalk minerality.”
Stephan Steinmetz is a star in the Mosel wine region. His old vines are rooted in Kimmeridgian limestone, the exact same vein of rock that winds its way from Sancerre through Chablis and Champagne to its final out-cropping here in the Obermosel. His Elbling is glorious — both completely unlike anything I’ve ever had and also eerily familiar. The color is almost clear, some might call it silver. A stunning nose of green apples and lemon peel gives way to fresh pear and bright citrus fruits on the palate. It’s a stunningly focused wine with a healthy dose of minerality and acid zip, not unlike great Sancerre/Chablis and bone dry.
95 Points, Jeb Dunnuck
“The 2018 Chardonnay Hyde Vineyard marks the beginning of winemaker Joe Nielsen’s tenure at the winery. Pouring a medium yellow with a light golden hue, it’s most reserved of the flight aromatically at the moment, with yellow chamomile flowers, ripe peach, beeswax, and white flowers. Full-bodied, it retains excellent tension and focus on the palate, with apricot, orange zest, and a savory finish with a bit of spice. I suspect this will come around and open with time. Drink 2024-2030.” -Jeb Dunnuck
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