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
$21.00
Then earlier this year, I got my hands on Piero Mancini’s Vermentino. I had forgotten how good white wines from Sardinia could be. That little wine was fantastic and fun and accompanied by a nice 90-point review. The feedback I got was that it hit the spot.
But today’s wine aint as much a “fun, little” wine as it is a serious and sophisticated bottling from arguably the island’s best producer. You see, while Sardinia is enjoying their moment in the sun — the wines of Argiolas have firmly been in the spotlight for the better part of the last decade, with this being the fourth straight vintage their flagship white has been rewarded with a 93-point score or higher. Here’s why:
There’s a very special thing that happens when Vermentino is grown in the proper place, somewhere with a near constant salt water sea breeze. It takes on a salty, minerality that helps it pair so beautifully with great cuisine. Nowhere is this more apparent than within the Gallura region in Sardinia.
But at Argiolas– quality has always been more important than quantity. So since the 1930’s while many of their neighbors have been pushing out literal truckloads white table wine, the Vermentino di Sardegna from Argiolas was the main attraction, not just an early season cash cow.
Decades of consistent quality has made them the premier winery on the Island, and many have copied their proven methods including picking their Vermentino late into the fall to maximize the fruit’s ripeness and balance it with the region’s natural acidity but no one can replicate the ancient vineyards. The resulting wines are full-bodied, intricate and long with a depth and a sophistication that few thought Vermentino would ever be able to produce.
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93 Points (Editors’ Choice), Wine Enthusiast
You’ll find aromas of ripe yellow peach, citrus and honeydew in this delicious, full-bodied white. On the rounded, savory palate, tangy acidity lifts lime, Mediterranean herbs and lemon drop candy before an energized saline finish.
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Every year, Pierre Sparr’s Alsacian Riesling is one of the top scoring wines in the under $20 category. There’s a consistency there and consumers know they can count on a Riesling that is aromatic, fruity, elegant, clean and vibrant. Pierre Sparr wines are extremely food-friendly especially in the widely praised 2021 vintage where quality rose to an all-time high. It’s a bone-dry beauty with layers of citrus fruits, framed by wet stone and mineral character that adds dimension.
Sonoma Coast is well-known as a cool-climate region, perfect for growing Chardonnay. That’s why it’s such a big deal for Route Stock to transition over for the first time from Carnernos over to here. The newly released 2022 beams freshness and comes packed with a delightful energy in its youth. It has a pale straw color with lime hues. The aromas are of honeysuckle, orange blossom and creme brulee with layers of vanilla and a hint of toffee. The palate is lively yet soft with flavors of lemon cream pie and merange.
One of the best places to look for great Tuesday nighters are the sandy, limestone-laden hills of Asti. And within Asti, there is no white wine calling card that holds a candle to Moscato. Here it is king. Gianni Doglia naturally farms a tiny estate in the picturesque hamlet of Castagnole Lanze. His Moscato is the product of old vines, vinfied without oak to preserve its incredible fruit. This is serious, high-quality and hand-harvested Moscat, that oozes with sweet tropical fruits and a hint of minerality that stays on your tongue with each sip. This is also the perfect wine for anyone searching for a low alcohol option as well.
2022 was an absolutely perfect vintage in this respect and unfortunately, I think it will be one of the last, if not THE last. As winegrower Jean-Marc Brocard reported to Decanter: “When we taste the wines, we feel that the balance between acidity and ripeness is very good. It’s a classic style of Chablis. In the end, even after such a heat during summertime, we stay in a cool year reference.” He also alluded to the ageability of the vintage, saying “Let’s give them time, we must let nature do its work.”
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