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
$28.00 $19.99
One of my favorite trends in wine these days is how the Italians have all started investing heavily in land and are reclaiming native varieties on native soils. This is a good thing for wine. No offense to the Pinot Grigio lovers, but we don’t need more PG – we need more interesting, “geeky”, delicious wines and those Italy has by the hundred.
No one has embraced this new/old spirit more than Feudi di San Gregorio and the revolution they’ve sparked in Campania – what has now become one of the inspirations of the international sommelier set.
When a devastating earthquake rocked the region in late 1980, killing thousands and leaving 300,000 homeless, it could have spelled the end to much of the region’s 3,000 year history of wine making.
But for Enzo Ercolino, who had escaped the backwater years before for Rome – it was the exact opposite. He and his brothers decided to start Feudi di San Gregorio from amongst the ruins and vacated vineyards.
As they did, they brought in world-class consultants – like the late Denis Dubourdieu and the Italian superstar enologist, Riccardo Cotarella. What the consultants discovered was that the terroir at San Gregorio was completely unique to the wine world – high altitude wines, kissed by sea breezes in volcanic soils and in some cases pre-phylloxera vineyards over 150 years old. Game changing news.
They separated their vineyards into over 700 micro-plots and crafted a plan for each to drive maximum expression and purity of the historic grapes that grew in each tiny region. It was a mountain of work but after a few years, the accolades started to roll in.
As the wine world finally caught on to the tiny backwater revolution they had begun, the trickle of accolades developed into a deluge. Several hundred 90+ scores, a few dozen Tre Bicchieri awards from Gambero Rosso, several ‘Winery/Wines of the Year’ nods.
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92 Points, James Suckling
Lots of green pear and lime with some stone and almond undertones. It’s full-bodied, layered and very intense with beautiful fruit and focus. Very typical.
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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.
The Zenato family has built up quite the reputation for delivering exceptional value with their red and whites in Veneto. Their Pinot Grigio is a particularly great value, punching way above its weight class. Delicately scented and soft on the palate, it offers classic citrus and floral notes in a balanced elegant style. It’s smooth and refreshing with a long, pleasant finish. Great with food.
Glistening pale yellow-green to the rim, infused with mouth-watering aromas of ripe apple, pear and quince, and crushed almonds with honey and rich creamy middle and a fantastic rush of acidity and minerality that are present throughout. A calling card of Bonhomme’s Vire-Clesse, if you closed your eyes and took a sip, it would have you convinced you were drinking Meursault at least a 3x price tag.
2022 was an absolutely perfect vintage in this respect and unfortunately, I think it will be one of the last, if not THE last. As winegrower Jean-Marc Brocard reported to Decanter: “When we taste the wines, we feel that the balance between acidity and ripeness is very good. It’s a classic style of Chablis. In the end, even after such a heat during summertime, we stay in a cool year reference.” He also alluded to the ageability of the vintage, saying “Let’s give them time, we must let nature do its work.”
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