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.
Winemaker Pascal Sirat consistently puts out some of the best value Bordeaux in the region but he may have outdone himself in what was a stellar 2019 vintage throughout the region. Just south of Pomerol, the vines at Panchille borrow deep in the soil. The resulting wines are ripe but fresh, with an aromatic complexity and stony finish usually reserved for wine twice the price. Daniel Boulud tells me it’s been the hottest bottle of wine at Bar Boulud for over a month, so I figured I’d better hurry up and secure my allocation! Don’t miss it.
95 Points, Jeb Dunnuck – 95 Points, Lisa Perotti-Brown
The oft 100-point winemaker, Jayson Woodbridge had this to say when tasting his 2021 ‘Stargazing’ Sonoma Pinot: “The wine is vibrant and complex with subtle dark fruits and berries, grandmother’s cherry pie, minerals, and a slight touch of rain-soaked earth, intertwined with a balance and very pleasing easy-going luxury. Should have been priced higher but what the hell.” I have no doubt this clerical error will be addressed in the vintages moving forward. But for now, this is a cult Pinot for under $100/bottle.
Winemaker Kian Tavakoli (Opus One, Clos du Val) continues to excel even while others struggle. In 2017, he still managed to deliver a beautiful and opulent Napa Valley Cabernet that’s both dark and juicy. The wine hails from both Coombsville and Rutherford, giving it distinct characteristics and a lot of drive. Deep ruby to the rim with excellent concentration, notes of Bing cherries, raspberry pie and hints of vanilla. On the palate, big wonderfully jammy fruit with young but impressive tannins and great length. The finish leaves notes of black cherry, and baked blueberry pie. Fantastic Napa value.
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.
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