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
$35.00 $26.85
Not many in any country can boast the kind of history and legacy that Bindi Sergardi can. Their Mocenni estate is almost a mythical, untouched oasis in Tuscany, just north of Sienna in the Chianti Classico area of Vagligli. Here the estate was actually founded in 1067 as a fortress for Siena’s line of defense. It’s tucked away in the woods forming a south-facing amphitheater around the forest. Their reputation as an outsider that marches to the beat of their own drum has served them well, and critics can’t get enough of their wines.
The soil here is probably what sets them apart from everyone else. At an altitude of 1600 feet above sea level, the dirt here is the result of marine activity between 45-80 million years ago. The soil is Galestro, the rocky, schistous clay soil found in the vineyards of some of Tuscany’s very best wineries.
At these altitudes, you also great insane temperature drops from day to night, perfect for developing wines with natural acidic backbones. Throw in the long tradition of excellence and consistency, and you have all the ingredients for something special. This one is dark-fruited with a little earth and bramble to it. It’s an ideal compliment to lots of different food dishes but especially something with mushrooms and/or poultry.
Out of stock
92 Pts, James Suckling
Subtle aromas of cherries, walnuts and chocolate follow through to a full body with round, creamy tannins and a delicious finish. There’s lushness and freshness at the same time. Hints of orange peel at the end.
90 Pts, Wine Spectator
Though supple initially, there is an earthy note playing against the cherry and berry flavors. Iron and tobacco chime in as the lightly chewy tannins rise on the lingering finish.
Winemaker Pascal Sirat consistently puts out some of the best value Bordeaux in the region but he may have outdone himself in the 2018 vintage. Just south of Pomerol, the vines at Panchille borrow deep in the soil. The resulting wines are ripe but fresh, with an aromatic complexity and stony finish usually reserved for wine twice the price. Daniel Boulud tells me it’s been the hottest bottle of wine at Bar Boulud for over a month, so I figured I’d better hurry up and secure my allocation! Don’t miss it.
Soon to be Rated
With Herve and Fabre Montmayou wracking up NYT features, huge scores, gold medals and lifetime achievement awards, I’m left with one choice: get in now or be left in the cold. Waiting for the scores to roll in is a luxury that we know longer have with Fabre Montmayou. Good for the winery, but not so good for us. Rest assured though, the 2020 Cabernet Franc Herve sent me is fantastic, and will surely be minted with the same kind of high-flying praise as the vintage before it. But by that time, you’ll only have a bottle or two left in the cellar.
Lydia’s 2020 HCN is drop dead gorgeous– old-school Red Burgundy with fine aromatics, crunchy, juicy fruit and a sharp vibrancy that makes it just sing with food. Made from super old vines and a low yield with no new oak in the aging process, the wine is a joy to drink– a bowl full of berries on the nose, high-toned, racy fruit that has been touched by a limestone mineral component in the mid-palate with the structure and length that has become the hallmark of Cornu-Camus wines. It’s drinking fantastically now and should be all the way thru 2030.
This year, the Eastside Cuvee hails from a primo vineyard just off the Silverado Trail– perfectly positioned next to neighbors Caymus and Frog’s Leap and just down the road, Quintessa. Amongst the elite, Carl Roy’s team locked into some incredible fruit, with gorgeous blackberry jammy opulence, firm grippy tannins and that signature Rutherford earthiness to the finish that many try to emulate but can only be produced off the special soil from which this beauty was created.
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