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
$53.00
This is Feudo Montoni’s top cuvee of organic Nero D’Avola, an ancient variety indigenous to Sicily, comes from the heart of the island, on its mountainous spine between 500 and 700 meters in elevation. The elevation is crucial to escape the south Mediterranean heat with cool nights allowing for a long ripening season.
Fabio’s Nero D’Avola vines average 95 years old, producing tiny grapes with thick skins allowing for great aromatic complexity, a powerhouse mid-palate of black, spicy fruit and a fine, long finish. As big as it is, the wine is fresh and terrific with our restaurant’s chef Kevin’s Killer Beef Tartar.
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Fabio Sireci farms one of the most beautiful vineyard spots in Italy that overlooks an infinite expanse of vines and shifting waves of grain over softly rolling hills in inland Sicily. On a cloudy day, you can watch the magnificent peek-a-boo of brilliant sunbeams shine over the landscape as if you were in front of a life-sized movie screen. Those beautiful images always come to mind when I drink this wine. Tasted from magnum, the 2014 Sicilia Nero d’Avola Vrucara is maturing beautifully and slowly. The wine is dark and ripe at its core, but it shows a delicate framing of cola, dried rosemary, scorched earth, smoke, wild mushroom and fragrant rose hip. The bouquet is fluid and ever moving—much like that Sicilian landscape I described above—offering new layers of aromas with every swirl of the glass. In the mouth, the wine is fresh and very alive.
96 Points, Robert Parker’s Wine Advocate
As big as it is, the wine is fresh and terrific with Chef Kevin’s Killer Beef Tartar.
Weight | 2 lbs |
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A big wine that needs something big to go with it. I can think of nothing better than a good Beef tartare appertif.
In the 2020 vintage in Gevrey-Chambertin, yields were super low and temperatures were hotter than most Burgundian winemakers are accustomed. Many picked too late when the sugars were high and the fruit really ripe, but that was not the play. Still, Ann remained as cool in those hot temps as she did so many years ago in Napa, concentrating more on acid levels than sugars and picking at just the right time. This wine is absolutely singing – it’s an age-worthy beauty that should be even better in 4-7 years.
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.
100 Points, Decanter – 100 Points, Vinous – 99 Points, Wine Enthusiast – 99 Points, Robert Parker’s Wine Advocate – 99+ Points, Jeb Dunnuck – 98 Points, Wine Spectator – 98 Points, James Suckling
“The 2018 Palmer is a legend in the making…This audacious Palmer was still revving its engines 48 hours after opening. There will never be another Palmer like this, sui generis. It was a massive risk. But by throwing caution to the wind, something extraordinary was born.” -100 points, Vinous
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