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
$36.00 $32.00
Seriously, some wines just transcend all the nonsense. The Bricco delle Ciliegie ‘Le Rive’ is one of those rare viticultural masterpieces – where the winemaker’s job is really to just not screw up what nature’s provided in this very special vineyard. Domenico Almondo who learned from the best in his father, Giovanni, has taken that stewardship to unheard of levels.
For the ‘gold label’ micro-cuvee of Bricco delle Ciliegie only the vineyard’s single oldest patch is used for the grapes. They use just the first half of the juice from the press in this very special bottling (the rest sold off). If you ever wanted a secret touch to the nose as your hint, here you are.
Usually this cuvee sells out to the restaurant glitterati within days of its once-a-year arrival. This year, I got a measly 150 bottles that I’m offering up to previous Almondo buyers ONLY.
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We’re nearing the end of what was a flawlessly crafted, high energy coastal Chardonnay release from one of California’s hottest spots. It’s still every bit as bright and refreshing as you could want and it hits with clean, pristine green apple fruits, pears and citrus notes with a hint of that limestone-influenced minerality. It’s a fantastic wine for all seasons, the perfect pair with mixed seafood, summer tomatoes, corn and freshly caught fish.
It’s an electric white Burgundy, with a limestone-laced aromatic profile of green apple, pear and hazelnut. Refined and high-toned, the pure, delicious fruit that is a hallmark of this terrific vintage, finishes long and fresh, with a mile-long mineral streak.
From just west of Sancerre, Vincent’s vines are tended organically in flint-laden, calcareous soil which lends a great brightness to the wine. The wine is crisp and aromatic Sauvignon, and is a superb choice for a “cocktail” wine, as an aperitif or to accompany just about anything from sea.
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.
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