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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95 Points, James Suckling – 94 Points, Wine Spectator – 93 Points, Wine Enthusiast
The new release is here from outstanding winemaking team of Michel Rolland, Charles Thomas, Andy Erickson and David Jelenik. This one always represents one of the best quality-to-price ratios in all of Napa Cab and in the stellar 2021 vintage, this really stands out as one of the best the Valley has to offer. It’s a racy mix of Coombsville fruit from Atlas Peak that absolutely roars out of the bottle. Always one of Napa’s great bargains and a must have even as the price starts to sneak up here a little bit.
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.
With seemingly infinite access to some of the absolute very best vineyards in the most choice AVAs in the valley, the Wagner’s set out to make Quilt– a Cabernet blend from a patchwork of the top sites in Napa (Oakville, St Helena, Atlas Peak, Coombsville, Calistoga, and Howell Mountain.) The brand new 2021 edition is a beauty – deeply concentrated, rich and a truly show stopping Cabernet. It’s a dark, hedonistic blend that combines elegance with power and pairs the two together effortlessly.
#24 Wine of the Year (2022), Wine Spectator
92 Points, Wine Spectator – 91 Points, James Suckling
“This supple red shows a core of cherry and plum fruit allied to olive, juniper and tobacco notes. Delivers well-integrated tannins and acidic structure, lingering nicely on the finish.”
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