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
$22.00 $19.00
This one comes from a super talented young winemaker in Luca Ferraris who is doing pretty incredible things in the popular wine village of Monferrato. Luca took over his family’s winery at the turn of the century, and promptly flipped the region on his head and has been pacing the pact in Asti ever since.
Luca’s great-grandparents actually bought the house, farmhouse and plot to the land with the money that Luca’s great-grandfather Luigi earned during the ‘Gold Rush’ in California. Luigi would earn big checks and send them to the house to buy all this stuff back home.For decades, 100% of the production from the winery’s vineyards was given to the town’s Social Cooperative.
But eventually when Luca’s grandfather passed away in the late 1980’s, Luca’s father decided he no longer wished to keep the land. He tried his hand at farming for a year or two before eventually selling all but 9 rows of vines – leaving instead to pursue business opportunities in nearby Turin.
Fast forward a few years, Luca finished his military service and was eager to start a life in wine. He decided to come back for his 9 rows, focusing on a Nebbiolo-like, obscure indigenous varietal, Ruchè. The rest as they say was history.
Randall Grahm of Bonny Doon would meet up with the young winemaker at VinItaly in 2002. Blown away by the wine, he would later send Luca a fax asking for 1000(!) cases of his ‘Ruche’ for his Ca del Solo project. And with one fax, a young winemaker’s life was forever changed and the moniker ‘Mr. Ruche’ was born.
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94 Points, Wine Enthusiast
This vibrant and exuberant Barbera opens with aromas of boysenberry, tart blueberry, fresh violets and roasted herbs. The palate is plump with juicy ripe cherries, wildflowers and a distinct minerality giving the wine a balance that is buoyed by crisp acidity on the finish.
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This is a sensational single-vineyard Merlot made from incredibly tiny clusters, full of some of the most elegant, intensely structured fruit from high atop Sonoma Mountain. Beautiful weight and balance with aromas of blueberries, black currants, sage and a hint of cocoa. It’s got a full, plush mouthfeel, pristine and vibrant fruit and a wonderful smooth finish. Thanks to Chad’s big bet on himself, he was able to make a knockout Sonoma Mountain beauty, without the need for any middleman, helping us to enjoy one of his best creations at an outstanding price.
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.
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!
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.”
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