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
$50.00 $45.00
A few winters ago, back when people traveled from one country to another, I received an incredible one on one education on the differences of the terroirs of Sancerre from the master himself, Dominique Roger. (I also was lucky enough to have his wife cook us a traditional dinner with about 20 different vintages of Sancerre white and red but that’s a different story).
I’m not gonna lie, I generally thought of Sancerre as a pretty simple, crisp white that offers incredible value, food friendliness and consistency. But I have changed my tune after walking through the vineyards with Dominique, freezing my butt off for over 4 hours.
Each site offered incredibly different soil and exposure just like in Burgundy. We walked through one vineyard that was so filled with chalk rock that the ground looked like the desert floor. You want to know why your wine tastes like minerals? This couldn’t have been more clear here!
Dominique said that he bottled these parcels separately and calls it ‘La Jouline’ after his great grandfather. “La Jouline” is always a very special wine, crafted from 60+ year old vines. 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. We drank the 2014 a few weeks back….best Sancerre ever. The 2019 is a classic vintage like 2014, don’t be afraid to lose a few bottles in the cellar.
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For the first time ever (I’ve been trying for 5 years), we got our hands on Sea Smoke’s elusive, exclusive and exquisite Santa Rita Hills Chardonnay, the famous cool climate Chard that helped propel this tiny winery into the elite stratosphere and cult status. Made with Dijon and Wente clones, they use stainless steel as well as French oak foudres and demi-muids to ferment their Chard, producing and elegant and laser focused Chardonnay.
From Soave Classico’s most privileged volcanic-limestone hillsides, comes a brand new release that is going to dazzle a lot of folks. This is a high-tone northern Italian white bursting with white flowers, honeysuckle and stone fruits. Crisp and clean, finishing juicy and surprisingly long. A perfect complement to all kinds of seafood dishes, summer vegetables, poultry and light cheeses. There is no old-vine, small lot Pinot Grigio that exists for anywhere near the price of this one.
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.
Jayson Chardonnay has Pahlmeyer prints all over it. It’s a gorgeoeus, racy Chard that opens with notes of orange blossom, jasmine and freshly sliced pears. In the glass, the wine evolves and deepens, adding bright and zesty hints of creamy lemon meringue, tart citrus fruit and a splash of minerality. On the palate, the wine’s lively acidity is balanced with rich notes of pear, tangerine and baked apricot, wrapped up with a hint of caramel and vanilla on smooth and creamy finish.
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