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 $29.99
Domaine Reverdy-Ducroux traces its roots back to 1550 and is absolutely thriving under the direction of 14th generation winemaker Laurent Reverdy. Laurent has transformed the historic estate to best capture the individual essence of each of their distinct 70 micro-plots and his work has paid off hugely.
The estate gained enormous popularity in the 1970s when it became the go-to for the French Michelin scene. Since then, it’s become a restaurant favorite at some of the top culinary spots around the world. and became the go-to restaurant white in some of the top spots around the world.
Their 2022 ‘Les Vignes Silex’ Sancerre is a fantastic bottle of Sancerre and comes way less than anything you’re going to see with ‘Silex on the label. For those of you who don’t know silex soil, it’s a unique flinty clay soil that’s cut with limestone, which absolutely sings with Sauvignon Blanc. It imparts distinctive mineral qualities to the grapes, resulting in wines that are vibrant, complex, and incredibly expressive. The greatest bottles in all of Sancerre, Dagueneau’s Silex and Vacheron’s Les Romains have the same soil.
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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.
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.
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”.
Just in time, we got back Vincent Ricard’s all-time great white wine bargain. This is a crisp, clean and flat out delicious Loire Valley Sauvignon Blanc. The protege to the Silex-style of Dagueneau – who over the last 15 years has produced flawless and beloved white wines that at last count were on the wine lists of over 36 Michelin-starred restaurants. This is a great house white and one that can surely hold its own with just about everything on the table.