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
This one is about as good as it gets.
I told you a few weeks ago when we offered the Vocoret that I was one of the stingiest Chablis critics out there. The reasons are varied but boil down to three huge factors.
First – though many wines say they come from a particular vineyard, they changed the rules so that many of the vineyards can just use the name of their more famous neighbors. Absurd, I know.
Secondly, soil and vintage matter. And when the Premiers Cru were massively expanded in the 80’s, many were expanded to now include Portlandian soil which makes a very different finished wine than the Kimmeridgian Marl that put the very top wines on the map.
Finally – many, many producers will make wine off a particular vineyard with results that vary widely. So – the moral is I have to taste each and every Chablis, each and every year – no matter what.
But when I find a homerun, you have some of the best white wine in the world – ready and willing to age for decades – at a fraction of the price Corton-Charlemagne (with which the best Chablis easily compete).
Directly across town from Grand Cru Les Clos lies one of the most interesting Premier Cru vineyards in Chablis – Les Vaillons. Yes, the soil is Kimmeridgian Marl and southeast-facing hillside bakes in the morning sun – allowing the grapes to achieve perfect ripeness despite the cool temperatures.
Many bottlings from this precious vineyard fetch between $60 and $100+ but not this stunner from Dampt. It’s a true family operation – and they actually own the land – keeping costs substantially lower than the neighbors.
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93 Points, Decanter
Vincent trained in the Jura and at Domaine Leflaive before starting to work with his father, setting up his own domaine in 2004. Vincent is a great fan of the acidity in Vaillons and this example proves his point. A combination of green apple and pear fruits, concentration and a mineral, vibrant edge, with that acidity holding everything together. A very energetic wine with a saline character on the finish. Beautifully balanced Vaillons.
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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”.
The 2016 vintage in Napa was nearly perfect for winemaker Kian Tavakoli (Opus One, Clos du Val). With ideal weather all throughout harvest, he crafted the Faustini Money Road Chardonnay off the famous vineyard located in the coveted Oakville AVA. The picturesque vineyard off Oakville Crossroad is platinum rated, known for its ideal combination of soil & climate and the big A list names that routinely source fruit. Kian’s Money Road Chard is still youthful despite having a few years of age, probably as a result of its 18 months of slumber in 1/4 new Oak.
2021 #67 WS Top 100
If you’ve never heard of Bisci, let’s start here. Robert Parker’s Wine Advocate called Giuseppe Bisci’s Verdicchio “one of the finest I’ve ever tasted,” and noted that “Verdicchio is one of the joys of Italian oenology that rarely gets the respect it deserves, and few producers do it better than Bisci.” A staple at $85/bottle for both French Laundry and Eleven Madison Park. “Verdicchio is one of the joys of Italian oenology that rarely gets the respect it deserves, and few producers do it better than Bisci.” – The Wine Advocate
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.
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