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
$149.00 $109.00
For over five years, not a single bottle from some of the coldest and deepest cellars in Burgundy was shipped stateside when Michael Ampeau suffered a stroke. Micheal progressed slowly, but surely. Finally, in late 2018, he called to tell us that he could finally prepare and ship again, just a little bit at a time, and no more than 3 appellations/vintages per order.
I traveled to Burgundy in January of 2019 with two others. We spent two days tasting dozens of perfectly aged Meursaults, Pulignys, Volnays, Savignys and Pommards, beginning in 1976 (!), in the cellar 26 stone steps beneath the family’s home. The wines at Ampeau are in a kind of suspended animation, always seeming to be 20 years younger than what the label reads. After the tasting, I took the remainder of each wine back ton my room at Le Montrachet, just up the road in Puligny. Then I continued my evaluation. In the end, I settled on a few selections, the one of which I am happy to offer today.
The Ampeau estate in Meursault is one of the most remarkable in Burgundy. They tend their vineyards like gardens, with outrageous leaf canopies that look more like biodynamic-Francois Barmes vines than the typical, short Meursault vines, cropped short to fit the modern tractor. The Ampeaus still use their tractor from the 50’s…that leaf canopy allows the Ampeaus to get earlier ripening, always with great acidity, crucial for ensuring wines that have great ageing potential. Their work in the cellar is minimal, no battonage, short time in barrel, early bottling…then those bottles join the other half a million in that cold, dark cellar…
The 2002 Volnay Santenots 1er cru is still only at the beginning of its evolution. The color is ruby red, with a marvelous bouquet of dark fruits laced with baking spices and a hint of mint. The earth-tinged fruit is light on its feet, dancing across the palate, very fresh and quite long. We drank this over a few hours; its development in the glass was astounding. This is a real Burgundian classic, a rarity that is an absolute pleasure to drink. There are so many layers to this wine, be sure to take your time with it.
But what you shouldn’t take your time with, is hitting the buy button. This amazing red Burgundy, with 21 years of bottle age, perfectly aged, stored, shipped and can be delivered to directly your front door.
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Today, Michel Ampeau takes appointments during day. In 2014, Michel suffered a stroke. He could no longer drive a tractor or perform cellar work. For over five years, not a single bottle from some of the coldest and deepest cellars in Burgundy was shipped stateside. Michel progressed slowly, but surely. Finally, in late 2018, he called to tell us that he could finally prepare and ship again, just a little bit at a time, and no more than 3 appellations/vintages per order. I traveled to Burgundy in January of 2019 with two others. We spent two days tasting dozens of perfectly aged Meursaults, Pulignys, Volnays, Savignys and Pommards, beginning in 1976 (!), in the cellar 26 stone steps beneath the family’s home. The wines at Ampeau are in a kind of suspended animation, always seeming to be 20 years younger than what the label reads. After the tasting, I took the remainder of each wine back ton my room at Le Montrachet, just up the road in Puligny. Then I continued my evaluation. In the end, I settled on a few selections, the one of which I am happy to offer today.
The color of the Savigny-les-Beaunes 1999 defies its age. It is a dark purple shade all the way to the rim. The nose is awesome, showing off a bouquet of dark fruits laced with baking spices and a hint of mint. The earth-tinged fruit is deep and concentrated; the 99s have always had incredible fruit. Yet the wine is light on its feet, dancing across the palate, very fresh and quite long. This is wine to experience over a few hours, it’s got many layers, take your time with it.
What you shouldn’t take your time with is clicking the buy button. This amazing red Burgundy, with 21 year of bottle age, is perfectly aged, stored, shipped and can delivered to directly your front door. Don’t miss it
90 Points, Robert Parker’s Wine Advocate
Xavier Vignon’s brand spanking new CDR 100% is a thing of beauty. It’s already got a blessing from Robert Parker’s Wine Advocate who described this wine as, “Full-bodied, concentrated and supple”. This is a gorgeous and intricate blend that features all of the Southern Rhone appellations. This year, the blend was 40% Grenache, 25% Mourvedre, 15% Syrah, 7% Cinsault, 7% Marselan, 6% Terret Noir. Nobody can do it like the mad scientist, Xavier Vignon.
Winemaker Patrick Brunet’s tiny Domaine Robert estate consists of 50-60 year old vines, deeply rooted in the granitic soils of Fleurie. What I love about him is that every vintage brings something new but it consistently stays excellent. For his 2022 cuvee, Patrick produced a concentrated, structured Beaujolais that’s roaring out of the gates but with the bones to improve in the bottle over the next decade. This is always a fantastic bottle to have around.
93 Points, Robert Parker’s Wine Advocate – 93 Points, Jeb Dunnuck
“Vignon’s 2019 Chateauneuf du Pape delivers even more than I hoped for based on a previous sample. Hints of garrigue, roses, cherries and raspberries appear on the nose, while the palate is full-bodied, silky and long, with an intense, almost briny finish. The assemblage is 50% Grenache, 10% each Mourvèdre and Syrah, plus smaller proportions of seven other permitted varieties, while the élevage includes foudres, demi-muids, concrete and wooden tanks, plus terracotta amphorae.”
Anne Sery describes her Trousse Chemise Cabernets as an ode to the Left Bank and her winemaking roots. It’s a beautiful and fresh Cabernet with aromas that leap from the glass with of black raspberry, violets, and creme de liquor notes. The mouth gives generous amounts of juicy black fruits at the core with hints of baking spice and a smooth, savory finish. This is a terrific partner for just about anything from hard cheese, to poultry, summer salads, you name it!
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