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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
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
$30.00 $25.00
These wines are made in the saignee (bleeding) method, bringing the Pinot Noir grapes in immediately from picking and then bleeding some of the juice from the grapes after they’ve spent a few hours in contact with skins and seeds. This gives it the full aromatic fireworks show, as well as that signature, gorgeous pale salmon color that we see in Sancerre.
Reverdy Ducroux may have one of the biggest advantages of all. Apart from being in the midst of their 14th generation of Ducroux winemakers with Laurent, they also have parcels right near the town of Verdigny – incredibly prime real estate with rolling hilltops chalk full of rock Kimmeridigian limestone soils, giving a complexity and mineral component to the wines that most others can’t replicate.
It’s why since the 1970’s many of these wines have found a place on wine lists throughout the French Michelin star dining scene, and also why it’s so dang hard to get our hands on any.
But for the one time this year where whatever is left of the wine is released to the masses, I made sure that we came first – securing 30 cases of one of the classiest pink wines anywhere in the world. It’s super pure, with bright citrus notes, a round fleshy mouthfeel, cherry, raspberry and lemon flavors with tremendous balance and a fantastic minerally finish.
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Lydia Cornu’s newly released Haut-Côtes-du-Beaune is quintessential Red Burgundy. It’s made from super old vines and a low yield, with no new oak in the aging process. The wine is an absolute joy to drink– a bowl full of berries on the nose, high-toned, racy fruit in the mid palate with the structure and length that is the hallmark of Cornu-Camus wines. It’s delicious now and will be delicious in a decade. It’s the kind of Red Burgundy value that is ridiculous hard to match.
This is rich, opulent, stunning Pinot Noir with a higher pH and a deeper, richer complexion than their Willamette neighbors. It’s a dead ringer for Russian River Valley. Deep red ruby color to the rim with high-toned red berry fruit soaring right out of the glass. It’s incredibly fresh with tremendous depth backed by fine tannins, bright acidity and amazing purity of fruit on the palate. It’s a finessed and elegant Pinot with just intensity and length. At this price, it may be the best Pinot in the country.
The secret to Philippe’s tightly wound, complex Pinot Noir is a combo of ancient vines, natural farming techniques, and low yields. The wines are built to age, with incredible tension and length. And the secret to me securing his other-wordly 2017 old-vine Gevry-Chambertin can be chalked up to a great relationship and over a decade supporting superior Burgundian winemaking. The wine is scary good. The nose is wild, filled with spiced dark raspberries, red flowers, and baking spices. The palate is elegant and racy, with a dynamic tension that runs right through its minute-long finish. This is a high-toned, wound-up Pinot, that is starting to hit its prime and is really turning out to be a ‘must-have’ for true Burgundy lovers.
94 Points (Best Buy), Wine & Spirits
“Deep in color and vinous in its red fruit, this is a spicy and compelling rosé. There’s pristine strawberry flavor at its core, surrounded by accents of red grapefruit, blood orange and fennel. The wine’s intensity rises like its bubbles from base note to high notes, leaving a pale red fruit ghosting in the finish.”
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