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
$20.00 $16.50
In terms of active Oregon winemakers, there aren’t many who can boast the type of resume that Harry Peterson-Nedry can. Maybe Dick Ponzi and David Adelsheim– that’s about it! He’s a total renaissance man. Armed with a degree in both Chemistry and English, Harry took a big risk in 1980 when he purchased the land that would turn into one of Oregon’s most famous vineyards, Ridgecrest. His planting helped establish the Ribbon Ridge AVA, one that is now home to many of the best wineries in the state.
But that’s not all. He manages two wineries that span across three different estate vineyards and represent six different AVAs. In creating both Chehalem and Ribbon Ridge wineries, The Peterson-Nedrys work with dozens of wines each vintage, making some of the best examples throughout the state of not only Pinot Noir, but Riesling, Chardonnay, Gamay Noir and others. In fact, the family’s work in championing all varietals in Oregon is so important, that it’s only fitting that their latest Wine Spectator Top 100 Wine of the Year appearance is for a white wine.
I sat down a few years ago and tasted the lineup of wines with Harry and his daughter and co-winemaker Wynne in their Newberg winery. Two of the nicest people you could meet, they explained each decision that went into the winemaking and aging process. Everything was a choice, well thought out in advance and with a purpose. Their unoaked Chardonnay, the Inox was lights out. My guess was it was the 2013 or 2014 vintage. They seemed quite pleased that I loved the wine because I think it’s one of theirs as well. There was no need to ask why it was made in stainless steel, the pure expression of fruit with a symphony of aromas and a crisp, citrus meets mineral cut.
This is the very best Chardonnay value in Oregon. That statement was true a decade ago and it’ll probably be true in another decade as well. It was true before being placed #58 on Wine Spectator’s 2021 Wines of the Year list, and it would be true even without the honor. It’s a great bottle of wine.
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91 Points, (Best Buy) Wine Spectator
This white bursts with aromas of peach blossom and lemon zest, taking on a lush, succulent texture toward a crisp finish. Drink now.
91 Points, James Suckling
A clean, pretty nose of sliced apples, apricots, lemons and jasmine. It’s medium-bodied with crisp acidity. Wonderfully fresh and zesty. Drink now.
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We’re nearing the end of what was a flawlessly crafted, high energy coastal Chardonnay release from one of California’s hottest spots. It’s still every bit as bright and refreshing as you could want and it hits with clean, pristine green apple fruits, pears and citrus notes with a hint of that limestone-influenced minerality. It’s a fantastic wine for all seasons, the perfect pair with mixed seafood, summer tomatoes, corn and freshly caught fish.
Year in, year out Château Turcaud produces one of the best white wine values in the world. It’s long been found on Michelin-starred wine lists in Paris and we’ve had it at the restaurant since Day 1. If you’ve ever tried this stunning, classic Bordeaux of Sauvignon Blanc, Semillon, Sauvignon Gris and Muscadelle, then you know why. The new 2022 vintage has arrived and it’s beaming with energy and pure stone fruits. This is a beauty as always.
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
This is truly of Sancerre’s greatest wines. It’s an incredible effort in a fantastic vintage for Sancerre in general, but even more so for my friend Dominique Roger. His single parcel ‘La Jouline’ is considered the Grand Cru vineyard of Bue. It’s crafted from 60-year old vines and given an extra year in bottle, adding incredible layers and complexity in the process. Tiny yields followed by partial barrel fermentation creates a wine with complex aromatics, explosive flavors, and a mineral-laced finish that makes it both incredible at the table with rich cuisine or a great candidate for short term aging.
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